Beach Bar Beverage Menu


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Building a Beach Bar Menu

It’s fairly well-known that in beach bar beverage menu science, the eye is naturally drawn to the top right page first. While there are indeed a variety of reasons that affect a person’s decision on what they should order to drink, how the menu flows visually greatly impacts this decision.

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If you’re trying to build a beach bar beverage menu, you’ll want to know if your customers are looking at the items that bring you the most profit, or whether they are hung up on your prices. You probably also want to know how long it takes on average for each customer to make a selection. Here are some of the most important things you need to think about when it comes to creating your menu.

Be appealing

Professional photos are a great way to sell customers on your beach bar beverage menu offerings, however, plain white space is also just as effective in luring the eye to the items you most want to feature.

Box it up

Putting text into a box makes it stand out. This is ideal for your star drink special, but overusing it with every item can have the opposite effect.

Style matters

Colors and fonts matter but don’t spend too much time reading into things. What matters is how effective it is when in the hands of real customers. It should be easy to read and match with your overall theme though.

Include prices

Prices are a sore spot but they still must be listed. No one wants to order a drink only to be shocked by the bill later. List these items without any symbols so that a $9 drink is simply listed as ‘9’ and be sure to make the description the focus.

Most to least expensive

Beers bring in more profits when you list the most expensive items first. When it comes to wine, the differences should be at least $1 to provide distinction from each type.

Describe away

Don’t just list the ingredients. Give a visual journey in the form of palatable words. When using juices, “fresh” is an adjective that motivates more sales because today’s consumers are more conscious about what they eat and drink.

Avoid too much information

While many patrons today are concerned about healthier habits, few of them really want to know the calorie count in the drinks they order. If you have lower-calorie options, it’s great to make mention of it but leave the calorie count off unless you want a bunch of sad faces around the bar.

Watch your customers’ habits

Keep a close eye on what’s being ordered from your beach bar beverage menu and what is netting the most profit. That way, you can decide what is worthy of a spot on the menu. While every bar in town has the resources to make a gin and tonic, you don’t need to use up space on your menu for basic bar items, unless there’s something stand-out about it like flavorings or seasonings that your bar uses to make it unique.

The power of choice

While you want to give enough options, don’t give so many that your guests get lost in the menu. There should be no less than 8 and no more than 10 items listed for each type of offering from beer to wine to signature cocktails. These items should be a reflection of what you’ve analyzed to be the best profit-makers at your bar.