Advice on how to change screwed up happy hour?

This is basically shooting in the dark without knowing a bit more about the place but I've got some general ideas. First and foremost whatever changes are coming I'd post at least a week in advance so no regulars feel slapped in the face coming Into their spot and shits all different. Obviously half off everything is a lazy inefficient model. But to keep people from being upset about losing all the options you've gotta put out and highlight a few things even cheaper than they were before. Whether that's putting a few cheap domestics down to $2-3 for awhile, some similarly really cheap $5ish dollar well drinks. Maybe for the regulars if they have a favorite go to whether a glass of wine, specific whiskey or craft beer you'd want to keep offering either (specifically available just to the regulars from the past or off the bat for everyone) either 20% off anything not listed for happy hour or a flat buck or two of any other drink.

That's my idea for keeping the value image and not aggravating the people who are used to it. For actually driving a bit of profit I've found one of the most popular and efficient ways is to make up a few really profitable but unique and good signature happy hour drinks. Infuse a couple rail liquors with some sliiiiightly unique offerings, add a basic mixer a rail cordial so the guest still gets the feel of a mixed cocktail not just a cheapo infusion you've got a drink you can promote as a happy hour special at say $7-8 bucks that you're still making a happy profit off of. Similarly an actually GOOD sangria that's a bit unique with a little cheap booze added for perceived value can be a killer happy hour money maker. The HUGE trick to getting these things selling is to get your staff involved in coming up with the recipes and they'll get excited to push these more profitable ddrinks for you because they feel a sense of ownership with them. Even if your staff isn't really into the creative part I'd highly suggest do 80% of the planning and solicit their opinion on which ones to go with "hey I was thinking about doing a house infusion Moscow mule special do you think your guests would be into something like a jalapeno mango thing or better to keep it simple and fresh with just a cucumber one? I really wanna know what you'd rather sell."

All these prices are pulled from thin air cause I don't know what your starting points, neighborhood, menu etc are like but the points should work.

/r/bartenders Thread