{"id":16658,"date":"2017-05-10T13:43:58","date_gmt":"2017-05-10T11:43:58","guid":{"rendered":"https:\/\/www.qualityfry.com\/5-keys-for-setting-up-a-low-cost-bar\/"},"modified":"2021-05-07T10:00:23","modified_gmt":"2021-05-07T08:00:23","slug":"5-keys-for-setting-up-a-low-cost-bar","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/en\/5-keys-for-setting-up-a-low-cost-bar\/","title":{"rendered":"5 KEYS FOR SETTING UP A LOW COST BAR"},"content":{"rendered":"

Spain is one of the countries with the highest number of bars per person in the world<\/strong>. According to a recent study from the Nielsen consultancy firm*<\/strong>, we are the Europeans who eat out the most<\/strong>, with up to 56% preferring bars<\/strong> as a first choice. Catering in Spain is an established, profitable and popular form of leisure, in which \u201ctapas<\/strong>\u201d has become a habit strongly attached to social culture.<\/p>\n

<\/p>\n

If you\u2019re not afraid to invest in a market with fierce competition, setting up a tapas bar<\/strong> continues to be a winning business option. But how can you do it with a low budget<\/strong>? From our experience as an equipment supplier for bars<\/strong>, we suggest these 5 keys to setting up a low budget or low cost bar<\/strong>.<\/p>\n

\"\"<\/p>\n

    \n
  1. \n
    STRATEGIC LOCATION<\/strong><\/h5>\n<\/li>\n<\/ol>\n

    If you want to set up a bar and don\u2019t want to have to close down sooner than expected, you have to know that the location of your establishment is a key factor<\/strong>. Many businesspeople prefer to locate their bar in an area with other bars. Restaurant businesses usually have more opportunities when located in a commercial and leisure area than taking a chance alone, with the exception of new residential areas or areas with the establishment of large businesses.<\/p>\n

    At QUALITYFRY<\/strong> we recommend prioritising premises with a high commercial value, even if they lack adequate kitchen installations<\/strong>, such as a smoke vent, as with current hospitality technology it is possible to offer a kitchen service without needing an extractor hood<\/strong>. The Fast Chef Elite fryer<\/a> has a filtering system that allows smokeless frying, reducing odours by up to 94%, and a wide variety of sweet and savoury dishes<\/strong><\/a> which allow a tapas bar<\/strong> to be created and made sustainable, as shown by successful businesses<\/strong><\/a> such as La Sure\u00f1a, M\u00e1sQMenos and El Papel\u00f3n, which work with this machine.<\/p>\n

      \n
    1. \n
      CARE FOR THE PRODUCT<\/strong><\/h5>\n<\/li>\n<\/ol>\n

      Single-product tapas bars<\/strong> are increasingly popular with clients. Specialising in a product with which the client can identify the business<\/strong>, or introducing a product that differentiates your proposal from competitors is becoming a successful trend. It is essential to make the product the heart of the business, providing quality, market cuisine in preparations<\/strong>. We recommend designing a short tapas menu which maintains respect for seasonal produce. Less is more in a low cost bar<\/strong>.<\/p>\n

        \n
      1. \n
        PRICE-QUALITY RELATIONSHIP<\/strong><\/h5>\n<\/li>\n<\/ol>\n

        With the crisis, the price variable<\/strong> has taken on great importance. A low cost hospitality model<\/strong> requires great control of expenses, without reducing the quality provided. We have determined through our clients that the introduction of fried products improves the profitability of the business<\/strong>. Fried products have a greater profit margin<\/strong> between the cost of the raw material and the sales price of the product. Take this into account when designing your tapas menu.<\/p>\n

          \n
        1. \n
          CLIENT EXPERIENCE<\/strong><\/h5>\n<\/li>\n<\/ol>\n

          The next important factor for a bar to operate is to make the client feel well-served<\/strong>. Various factors <\/strong>affect this, with not only the service of professional waiting staff, but also waiting times<\/strong>, the environment created in the establishment, the cleanliness of the premises and the visibility of the product. Many bars are starting to incorporate kitchens visible to the client<\/strong>. This is more transparent and provides confidence. You can rely on safe, compact cooking equipment such as the Fast Chef fryer, which can be placed behind the bar<\/strong>.<\/p>\n

            \n
          1. \n
            DECORATION AND INTERIOR DESIGN<\/strong><\/h5>\n<\/li>\n<\/ol>\n

            Allocate part of your budget to creating an atmosphere with its own personality<\/strong>. With limited investment it is possible to convey the image of a modern, comfortable, and different restaurant space<\/strong>. Interior design seeks to project an overall image of quality, extending to gastronomy and service to the client.<\/p>\n

            Hospitality is one of the businesses that requires absolute commitment. Long working days to adapt to the schedules of consumers and a strict control of expenses and revenues. This great effort will not lead to business viability<\/strong> if you do not have a budget that differentiates you and if service to clients <\/strong>is not satisfactory. Making a tapas bar<\/strong> work does not always require great investment; occasionally, following the right steps makes low cost a success factor<\/strong>.<\/p>\n

            *Copyright @ Nielsen Company. \u201c<\/em>El estilo de vida de los espa\u00f1oles<\/em><\/a>\u201d (The lifestyle of the Spanish). 2015<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

            Spain is one of the countries with the highest number of bars per person in the world. According to a recent study from the Nielsen consultancy firm*, we are the Europeans who eat out the most, with up to 56% preferring bars as a first choice. Catering in Spain is an established, profitable and popular<\/p>\n

            READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":16906,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[322],"tags":[],"class_list":["post-16658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","blog-item"],"yoast_head":"\n5 KEYS FOR SETTING UP A LOW COST BAR - QualityFry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.qualityfry.com\/en\/5-keys-for-setting-up-a-low-cost-bar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 KEYS FOR SETTING UP A LOW COST BAR - QualityFry\" \/>\n<meta property=\"og:description\" content=\"Spain is one of the countries with the highest number of bars per person in the world. 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