Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

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All bottled and tap beer 50% off mon-fri from 3pm-6pm and 10pm-midnight.

Set daily happy hour schedule in writing: Monday–Friday 3:00 PM–6:00 PM and 10:00 PM–12:00 AM. Ensure manager/shift lead confirms schedule each day and posts any deviations at least 24 hours in advance.

Schedule & Timing

Using the beer price list (pre-discount) and your POS system, create a discount rule that automatically applies a 50% discount to all products flagged as 'bottled beer' and all products flagged as 'tap beer' during the specified happy hour windows. Test the rule on one bottled item and one tap item before opening (ring sale, confirm 50% discount reflected).

Pricing Setup

Ensure at least 24 assorted bottled beers are chilled and available for service. Place bottles in an ice well or cooler with 20 lbs of ice and rotate stock so earliest expiration/arrival at front. Confirm six tap lines are properly connected, purged, and full; verify keg levels and have backup kegs available for the busiest service periods.

Inventory & Stocking

Place three visible signs: one at the entrance, one at the bar, and one on the main menu/chalkboard. Signs should read: 'Beer Happy Hour — All bottled and tap beer 50% off Mon–Fri 3PM–6PM & 10PM–Midnight.' Update the printed/online menu entry to reflect the promotion (one menu entry).

Signage & Menu

Ensure staff roster covers both happy hour windows. Train bartenders and servers to: a) recognize which SKUs are included (bottled and tap), b) verify happy hour times, c) serve bottled beer chilled or pour tap beer into clean pint glassware (13–16 oz) using rinse water and glass washer between pours, and d) inform customers of promotion details and any limits (if applicable).

Staffing & Training

Have at least 48 clean pieces of glassware available. For bottled beer: serve chilled bottle directly or offer a poured pint upon request. For tap beer: pour to proper head (approx. 1/2"–1" depending on style) into a rinsed glass. Use rinse water/glass washer between pours to maintain carbonation and cleanliness.

Glassware & Service

During happy hour windows, monitor POS transactions periodically to ensure the 50% discount is applying correctly. If a discount fails, correct the ticket immediately and notify management. Keep a daily log (can be digital) of discount checks at start and midpoint of each happy hour window.

Point-of-Sale & Verification

Communicate promotion clearly to customers. If you have any limits (for example, max 2 discounted beers per person per visit), display them on signage and train staff to enforce politely. If no limits, state 'no limit' on signage to avoid confusion.

Customer Communication & Limits

At 6:00 PM and at midnight, remove happy hour signage from the bar area or flip signs to show regular pricing. Update POS if manual override is used. Note any inventory shortfalls and restock for the next window. Record sales summary for the happy hour periods for manager review.

End-of-Period Procedures

Ensure staff check IDs and follow local laws regarding last call and alcohol service. Do not serve intoxicated patrons. Train staff on refusal of service procedures and document any incidents as required by local regulations.

Safety & Compliance

Bottled beer (assorted)

Kegged beer (tap lines)

Beer price list (pre-discount)

Point-of-sale (POS) system

Signage for happy hour

Menu or chalkboard entry

Staff roster (for 3pm–6pm and 10pm–midnight)

Glassware (bottles served in bottle or poured in pint/13–16 oz)

Ice (for bottled beer display)

Rinse water and glass washer

Beer Happy Hour

Make Beer Happy Hour Recipe in just 45m. All bottled and tap beer 50% off mon-fri from 3pm-6pm and 10pm-midnight.

Beer Happy Hour

Descriptors

Tasting Notes

Food Pairings

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