Like any entrepreneur's, your schedule is packed from early in the morning to late at night, and a big part of every afternoon is consumed by salespeople trying to convince you to add their new beer or spirit to your bar's product lineup.
They offer you specials and posters and fancy bar gadgets, and, far too often, you agree to pick up a case of that new vodka or liqueur just because the label's representative is a nice guy who assured you that his new kiwi-pomegranate-gooseberry vodka is the hottest thing since light beer. You may check www.bevtools.com to get the information about the bar business.
As a result, your beverage inventory is out of control, and you still have no reliable way to figure out whether to say "I'll take it, and thanks for the tee-shirt" or "Thanks, but no thanks." Beverage consultants offer the advice you need to create a drinks menu that sells well, requires low inventory levels, and keeps your tee-shirt drawer manageable, too.
Food and beverage consultants are experts in marketing and demographics. The services they provide offer bar and restaurant owners and operators state-of-the-art information on product trends, marketing strategies, and recipe creation.
They are skilled experts in understanding what your customers want and translating that information into successful, profit-driven business plans.
When you decide to hire a consultant, the first step in the process is a careful assessment of your unique business; your adviser will ask you questions, examine your financial position, and research your targeted demographic.