Browns Bar Bible

Quick guide - Section 1 Planning

Understand all Drinks Merchandising principles. If needed have a hard copy to hand

Be aware of the ‘guest flow’ and main sightlines when planning drink layout

Work with senior manager on site to understand any important site specific operational needs/requirements

Draw a bar layout using the key principles Include what is going into each fridge

N.B where fridge space is limited store all mixers, tonics, water and children’s drinks ambiently. NOT in a fridge

Where needed plan appropriate space(s) for garnishes and measures

When confident with layout, use ‘post - it notes’ to label each space with where the appropriate product will go.

Brief team setting up the bar on Principles and Layout

Move to Section 2

Drinks Merchandising