Happy hour: how to organize a good aperitif ?

autore articolo rexhina prifti data articolo 18 July 2022 commenti articolo 0 commenti

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

The passion for hospitality knows no limits. With the same technical preparation both in the kitchen and in the dining room, it’s not just about having an authentic touch but also knowing how to relate positively to customers – which also requires patience, since work can be hard at times, especially when you are dealing with stressful situations or crazy life rhythms in your restaurant. Last but certainly not least, you need to have good organizational skills and creativity so that people come back again because they are happy despite everything may seem at the last minute.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The history

The name “happy hour” is an English marketing term that indicates a time during which restaurants or bars offer discounts on alcoholic beverages such as beer, wine and cocktails. Given its premises, it is understandable that the word “happy” has been translated to mean just that: happy hour!
The concept of sales promotion came from Britain – where pubs are often places where people go after work (or even before) because they are cheaper than dinner elsewhere – to try to attract customers to enter by offering drinks at discounted prices for one or two evenings in the late afternoon/evening; usually when you order the first drink becomes free with any purchase of food made within certain limits.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

  • Pasta and omelettes, crushed
  • Pizza and puccie
  • Barley, spelled, rice
  • Frying
  • Focaccine, focaccine, sandwiches, croutons, bruschetta


Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

  • Cocktail
  • Ready to drink
  • soft drinks
  • Wines
  • Beers

But what are the most popular and requested aperitifs in the bar?

  • spritzer
  • Mojito
  • Caipirinha
  • Long island ice tea
  • Moscow mule
  • Martini
  • Manhattan
  • Bloody Mary
  • Margarita


However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

When the bar opens at 5:00, happy hour begins. During this time, customers may be entitled to special promotions such as a penny beer night or a theme party where cocktails are offered at discounted prices! The point to have these times is to attract professionals who are looking forward to relax after work with food served for free during the drinks ordered; both the increase in owner’s income because the business typically tends to slow down during “slow” periods, while the discount of goods will encourage more people coming through their doors than ever before.

Happy hour is the perfect time to attract professionals and shift workers looking for a comfortable place. This could be your target audience! Not only will you make yourself happy with an increase in business, but you will also provide discounted food that will bring them back again – just what every bar owner wants his loyal customers to do on weekdays after business hours…

Read also: How to manage a restaurant with bar.