5 Steps To A Great Happy Hour

Posted by barblog on Feb 9, 2010 in Bar Management | 2 comments

I was asked this week what makes a good happy hour?  I touched on this topic before, but I thought it would be helpful to list what I think makes a good happy hour. Feel free to add to the list with your suggestions and examples in the comments at the base of the post:

1. Happy Hour should never be just for an hour….You want to make sure you’re giving those who finish work at different times the chance to make it. 4-7pm seems to be standard but they can go as late as 10pm (Fiddlesticks Pub in NYC)
2. Create your happy hour offer around single serve drinks and not bottles of wine or items that customers have to share. Most customers at happy hour will pay for their own drinks so don’t make it difficult to take advantage of your deals.
3. Happy Hour should fill the bar leading into the evening, so don’t give away the kitchen sink for nothing. If you’re offering cut price drinks, then only offer one or two food deals. This will allow patrons to take advantage of regular price meals if they’re hungry. Likewise, if you offer all your food items at a discount, don’t discount all your drinks. Follow the lead of the Landmark Tavern in NYC and offer cut price drinks and 10c Buffalo Wings. Everything else remains standard.
4. List your happy hour specials on websites such as Alcoheimers.com and DailyHappyHour.com as well as on your websites and social media profiles. Ensure your outdoor signange catches last minute decision makers too. Don’t underestimate the number of workers who start to Google “Happy Hour Specials” around 3pm…..
5. Err on the side of over-staffing for happy hour. With prices so cheap, patrons will consume more and will consume fast. Keep the glasses refilled and the plates coming out. Don’t leave anyone waiting while they’re hungry for your deals.

I’d like to hear your feedback on what makes a good happy hour too! Add your comments below.