Analyse and optimise your menu

To increase the profitability of your bar in 2025, it’s vital to master menu engineering, a restaurant-inspired approach to increasing your margins while meeting customer expectations. Start with an in-depth evaluation of each drink in terms of popularity and profitability. This analysis will enable you to classify your drinks into four categories:

• Stars (profitable and popular)
• Plowhorses (profitable but less popular)
• Puzzles (popular but not very profitable)
• Dogs (neither popular nor profitable).

Based on these categories, you can tailor your menu to optimise profits while presenting an appealing, well-rounded menu.

Visually enhance the menu to guide customers

With your customers spending less than two minutes on average looking at your menu, the visual presentation plays a crucial role in the decision-making process. Highlight your most profitable drinks by positioning them strategically, such as the top or centre of the page, and accompany them with attractive photos or graphics. Don’t forget to incorporate QR codes to capture customers’ attention and streamline ordering. By scanning a QR code, they can quickly access the menu, place orders and pay directly from their smartphone. This option speeds up service considerably.

Intelligent stock management

Efficient stock management not only cuts costs but also minimises waste. By analysing consumption trends and anticipating future demand, you can adjust your supplies and optimise the use of resources. Plan your stock for peak and off-peak periods and adjust your menu to match actual demand. This proactive stock management eliminates waste and reduces operating costs, while ensuring you always have the right offer to meet your customers’ expectations.

Reduce waste and think green

Embracing a zero-waste approach is not only environmentally beneficial but also a genuine financial opportunity for bars. By reducing waste and maximising the use of each ingredient, you can reduce costs while meeting the growing expectations of eco-conscious consumers. You can buy herbs and incorporate them throughout your menu, whether in whole or in part, and you’ll always find a way to use the leftovers. Maximising each ingredient allows you to diversify your menu while reinforcing your commitment to sustainability, which will appeal to a clientele that is increasingly sensitive to these practices.

Case studies:

Rosemary: A few sprigs of rosemary can enhance a gin and tonic or red fruit cocktail. The stems can also be used to infuse a refreshing homemade drink or as seasoning in the kitchen.

Lime: Peel can be used for decoration or in cooking. You can use the juice in a cocktail and add any leftover fruit to your homemade mint lemonade.

Herbal cocktails:

Mojito Revisited: Instead of the classic mint, use a blend of mint and lemon balm for a citrusy, soothing touch. Garnish with a rosemary twig and a lime wedge.
Herb Spritz: Mix Prosecco, sparkling water, a dash of bitters, and home-made lavender syrup
Flavoured Old Fashioned: Replace the classic bitters with a mix of orange bitters and thyme syrup. Add an Amarena cherry and orange peel.

Promoting local and homemade products

Using local ingredients and homemade preparations is not only a question of quality, but also an economic strategy. Sourcing locally can reduce transport costs and avoid price volatility associated with complex supply chains. Plants such as lemon verbena or lemon basil, for example, can be grown locally and offer lemon-like flavours, which can save you having to buy the fruit. What’s more, local produce is often fresher and of better quality, adding to the authenticity and reputation of your bar. By offering homemade drinks or syrups, you can personalise the customer experience, showing your creativity and increase customer loyalty.

Here are some ideas:

Lemon Verbena and Red Fruit Water: infuse cold water with verbena leaves and red fruit (strawberries, raspberries). Add some ice cubes and serve with a metal straw.

Basil and Lime Lemonade: Make a simple syrup with fresh basil and lime juice. Dilute with sparkling water and serve with cucumber slices.

Mint and Cucumber Iced Tea: Brew green tea with fresh mint and cucumber slices. Allow to cool and serve with ice cubes.

Homemade Syrup: Prepare your syrups in advance with different aromatic plants (lavender, rosemary, thyme, etc.) to personalise your cocktails.

Tea Infuser: Use an infuser to prepare your infusions with your own leaves.