Opening new Bar and Restuarant - some Whisky help please ?

[autofocus]

Hi there,

I am currently renovating a bar and restaurant and would like some help from the PH collective on the choice of Whiskys I should stock.

I am looking for no more than 10 Whiskys at the present time, starting with a standard blended whisky and covering most of the regions and types. Don't really want anything at more than £50 a bottle cost.

Your suggestions and reasons why would be appreciated.

Regards

Tim

[jaybirduk]

Without knowing location and expected customer profile it's hard to say, but if any bar I've ever been into is anything to go buy then stock Jack Daniels by the gallon - it sells regardless of quality!

[Gizmo!]

Ten is a good selection by restaurant standards.

I'd go for something like
Bells
Glenfiddich (these two will account for 80% of sales)

Laphraoig
Caol Ila

Oban
Highland Park
Dalwhinnie

Glenlivet
Glenmorangie
Old Pulteney

Good variety there...

[Wadeski]

Depends on who your customer is, what kind of restaurant you are, whether you intend to sell cocktails, how good at active selling your bar team is etc.

tell me some more and i might be able to recommend a few ways to make your back bar work harder.

[autofocus]

Wadeski said:

Depends on who your customer is, what kind of restaurant you are, whether you intend to sell cocktails, how good at active selling your bar team is etc.

tell me some more and i might be able to recommend a few ways to make your back bar work harder.

Hi there,

Without breaking any PH advertising rules. The bar is in Staffordshire just on the edge of a city centre around 1/2 a mile from the main shopping, theatre, bar area. The bar has previously been run as a pub and only ever traded at £2-£3K a week. We are in the process of transforming it into a higher end bar with cocktails and good drinks menu the food menu is not a la carte, but has all the usual suspects such as steaks, lamb shanks, fresh tuna, high end burgers etc. We are only lifting the food menu a bit before lifting it again next March time when we will put in a full signature menu by our new chef.
Very keen to work with high end brands but concious of not pricing my way out of the market.

Any help would be appreciated.

Regards

Tim

[Wadeski]

I'll pm you. Good luck with your business!

[Gizmo!]

Ah, Britain. Country of gastropubs