most bar patrons know what they want and don't shop on price. forget the liquor menu. go with friends to some popular local spots, order a variety of things, keep track of the prices. using your wholesale prices, it will be easy to discern the markup strategy. you've got some wiggle room, price some popular things hotter if you want to create a good price image. do spend some time thinking about the impact that alcohol can potentially have on the ambience of the place, not to mention the legal and liability issues. develop a philosophy that reflects your sense of decorum and social responsibility, and communicate it to the staff. selling alcohol can contribute to the bottom line, but it must be managed.
|