The reason happy hours shouldn’t have the primary goal of making money is because promotional pricing is rarely profitable upfront. It encourages patrons new and old to stop by, it’s a great way to liven up an atmosphere, and it offers a great reason for coming back. This is why regularly implementing happy hour ideas is so useful. Hospitality businesses tend to have low profit margins as is, so whenever customers aren’t buying food and drink, net profit slows down or disappears for a while. Achieving both of these simultaneously is even better. The purpose of a happy hour is primarily to attract new customers and secondarily to boost bar profitability. It’s important to fully understand your goals as a restaurant or bar owner so you can make the most of them. You should also read about what time is happy hour so you can optimize your resources. Running a happy hour for the first time may feel confusing or daunting. And it's a big part of how to improve customer satisfaction in restaurants. It is a common and valuable limited time offer, or LTO (see LTO meaning). Happy hours are a marketing strategy for the low-activity transition between two high-sales periods: lunch and dinner. So what about the rest of the day? That’s where a happy hour comes in. These time blocks are when most people make social plans. Think about it: when do you normally go out to eat, or grab a drink with friends? If you answered lunch, dinner, or late at night, you’re spot on. Restaurants’ and bars’ slow hours are between 2pm and 6pm when most people are still at work or school.

Happy hour is any event, promotion, or discount during bar and restaurant slow hours that encourages people to stop by and make a purchase.

Happy family happy hour