Food Archives | Sparkler City

Hunting Season

Setting Up your Bar for Hunting Season

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With hunting seasons upon us, it’s only natural to think about capturing a piece of that business at your bar. Hunting season can be big business if all of the stars align properly for your bar, but the window is pretty narrow so you have to act quickly and decisively. Also, some bars rely specifically on fishing and hunting customers, and that opens up a whole different set of considerations. Here are some tips on setting up your bar for hunting season no matter what type of venue you operate.

Location Matters

First off, the location of your bar will play a large role in how you set it up for hunting season. Do you have a neighborhood bar and grill that just happens to get a large wave of hunters because of your location, or are you specifically out in hunting and fishing territory? Your bar’s location will determine if you setup the theme to be geared towards hunting year-round or if you will just supplement your building with decorations during hunting season.

Importance of Food

Food is also a major factor, no matter what type of bar location you’re running during hunting season. Groups of guys are going to be out in the woods from the wee hours of the morning until the darkness of night, and chances are they’re going to be tired and hungry. That means they don’t want to cook, but are almost certainly looking for a hot meal in their bellies. If your bar isn’t offering food, you’re not going to last long in that market. Also, you may want to open up early for breakfast during hunting season to become a “one stop hunting shop” for everything that the hunters need.

Lodging and Packages

Lastly, if at all possible you should try to offer as many services, including lodging, to the hunters as possible. If you have some land nearby, consider offering camping sites so you can keep the hunters nearby and utilizing your bar and other amenities. Also, try to offer things like ice, fuel, showers, laundry machines, and any other conveniences you can muster. Doing a load of laundry gives the hunters the perfect amount of time to grab some dinner and a couple of beers before they retreat to their cabin or tent. By keeping them coming back to your bar for everything they need, you can build loyalty and enjoy repeat business across the board.

In a perfect world, every bar owner would be able to offer a whole slew of great amenities to their customers and really bring in big business during hunting season. However, that’s just not viable for every location or building, so you just need to do the best you can with what you have at your disposal. As long as you decorate your building in a way that is appropriate for your location, offer food to your hungry patrons, and also offer as many amenities and services as you possibly can, setting up your bar for hunting season should be pretty easy and yield you some fantastic profits.

Food Costs

Basic Guide to Controlling Your Food Costs

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When you operate a bar or nightclub, one of the easiest ways to get your customers to stay longer and buy more drinks is to offer a food menu. After about an hour of drinking, many patrons will become hungry and leave to go to another establishment that serves food if there aren’t any options at your venue. For this reason, it is essential that you put together a food program, even if it is very small, so that your customers can stay and continue buying high margin cocktails.

However, the one thing you don’t want to do is fall victim to the high costs that can come along with poor food management. If you don’t properly control your food costs, you can actually lose money by offering food and make the entire endeavor counter-productive. Here is a basic guide to controlling your food costs so you can implement a food menu and reap the benefits without any of the pitfalls.

Ordering

First, you need to make sure you put your orders from the customer in correctly. Nothing eats up food profits like throwing away food because it wasn’t made correctly and needs to be redone. Additionally, when you’re ordering bulk product for your kitchen, you also want to follow responsible ordering practices. Make sure you have enough of everything, but don’t go overboard to the point where you’re throwing out expired food.

Receiving

When receiving new food and product, make sure you are physically counting everything as it arrives to ensure there aren’t any shortages. Also, you should inspect each item to make sure there isn’t anything that’s rotten or defective because that can come out of your bottom line later on.

Storing

Storing your food product is very important to keeping costs controlled. First, you want to make sure that it can’t be accessed by thieves or pests. Second, you want to make sure it’s in a location that is appropriate for storing food. If there is too much moisture, the food can rot prematurely. If the shelving is weak or flimsy, it could break and damage all of the food its holding. If your food needs to be refrigerated or frozen, your coolers need to be at the proper temperature to avoid problems. By properly storing food, you can ensure that each bit of it turns into profits.

Issuing

Issuing food items is realistically the only way to keep good tabs on your inventory. You want to allow access to the food storage locations for only people who need that access, and you’ll want to have a clear set of rules regarding when it’s okay to access that food.

Preparation

Preparation is the key to saving on food costs because you can properly portion everything out ahead of time. This means that each burger patty should be exactly 4 ounces; each steak should weigh exactly 10 ounces, and so on. You should portion out everything that you possibly can so that you know exactly how much each food dish costs to make.

Cooking

There are a lot of ways to waste food while cooking, and that directly eats away at food costs. First off, over or under cooking food is a great way to literally throw money in the trash, so make sure your cooks know what they’re doing. Second, keeping sanitary conditions will ensure that nothing can contaminate your food and lead to it needing to be thrown out.

Serving

Serving the food is once again all about portions. Things like mashed potatoes, vegetables, and other food items that are served from a food container using a spoon can be difficult to measure precisely, so all you can do is get it as close as possible. The best way to do this is to have proper sized spoons, good plate layouts, and proper training. By serving the food and learning to plate it properly, you can save money and give your customers a great value.

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