my mate’s mum runs the Britons Protection, I’ll pass on the positive vibes 🙂
service is the key really – lay the bar out clearly for the staff with a proper station for each staff member, don’t overload with too much choice and make the pricing straightforward. there’s not much you can do when it’s 3 or 4 deep, but understaffing is daft because the regulars drift off and it’s lost profit (note that this isn’t me advocating getting the punters as pissed as possible as quick as possible)
if you are doing food – don’t overload the menu, just a handful of dishes that are punter centric but not brakes brothers
as the others have said, no frickin barstools !!!
