Browns Bar Bible

Part 1 – The Planning

• Ensure all principles within the ‘Quick Guide to Drinks Merchandising’ is understood and there is a hard copy to hand • Use the guide to understand the bar layout including fridge product adjacencies • Take into consideration sightlines to the bar from the main direction of guest flow • Once the layout is planned draw the layout . This will help explain the changes the team as it may be quite different to how the bar is currently set out. It will help them visualise the new flow. Also use this time to go through the key principles • Make sure all relevant product has been ordered and is on site prior to remerchandising • Where space allows and if not already in place add bar seating to the area in front of the wine section. Add table candles, plant and menu to the bar top to create a calm relaxing place to sit. Do not add seating in front of the cocktail or spirit areas. These are generally busier faster moving, high energy spaces and not suitable for bar seating • Take ‘before’ as well as ‘after’ photos. This will really highlight to the team what good really does look like

• **PLAN TO CLEAN ALL BOTTLES AS WELL AS ALL HARDWARE**

Drinks Merchandising