OPERATIONAL PLAN

The operational plan for Blix Tavern in Copenhagen is designed to ensure the efficient delivery of high-quality services, exceptional customer experiences, and sustainable business operations. This plan outlines the operational structure, staffing requirements, training procedures, supplier relationships, inventory management, and the proposed operational hours to create a seamless and refined experience for both locals and international visitors.

Operational Structure

Blix Tavern will operate with a streamlined yet robust organizational structure designed to support high service standards, premium product offerings, and an intimate yet dynamic atmosphere. The structure will consist of the following key departments and roles:

General Manager

  • Responsible for overseeing all aspects of the tavern’s operations, from day-to-day management to long-term strategic planning.

  • Ensures compliance with local laws and regulations, particularly around alcohol service, health and safety, and staff welfare.

  • Manages budget, P&L, and profitability while also focusing on customer experience and service quality.

Assistant Manager

  • Supports the General Manager in daily operations and oversees shift management.

  • Ensures smooth service during peak hours, supervises the floor staff, and addresses customer concerns in real-time.

  • Assists with inventory management and supplier coordination.

Bar and Service Team

  • Head Bartender: Leads the bar team, curates cocktails, and ensures premium drinks are served consistently to the highest standards.

  • Bartenders: Responsible for preparing and serving drinks, making recommendations to guests, and maintaining an efficient and clean bar area.

  • Servers: Attentive to customers, take orders, deliver food and drinks, and ensure guest satisfaction. Will also be trained to upsell premium products, such as rare whiskies and cigars.

  • Sommelier (Optional): A wine expert who can offer wine pairings and create a premium beverage experience for customers seeking a more refined dining experience.

  • Cigar Specialist: An expert who helps customers select cigars, educates on cigar pairings, and maintains the cigar selection.

Kitchen and Culinary Team (if applicable)

  • Head Chef: Oversees the kitchen, curates food pairings, and ensures the quality of all menu items. Will work closely with the bar to create complementary food and drink experiences.

  • Sous Chefs and Kitchen Assistants: Responsible for food preparation, ensuring food is served in a timely manner, and maintaining high standards of hygiene and cleanliness.

Support Staff

  • Host/Hostess: Greets customers, manages reservations, and ensures a smooth seating process. The host will also manage the guest waiting list and direct customers to their tables.

  • Cleaning and Maintenance: Responsible for keeping the tavern in pristine condition, including both front-of-house and back-of-house areas. This team ensures cleanliness is maintained throughout service hours.

Staffing Requirements and Training

Recruitment Strategy

  • Local Hiring: Blix Tavern will prioritize hiring locally within Copenhagen to tap into the knowledge of the local market and culture while ensuring that the staff is fluent in Danish and English.

  • Specialist Roles: For positions such as the Head Bartender, Sommelier, and Cigar Specialist, specialized recruitment will be needed to ensure that we attract experienced professionals with a passion for luxury beverages and exceptional service.

Staff Training

  • Brand Values and Customer Service: All staff will undergo training on Blix Tavern's core values, which include offering exceptional service, promoting an inclusive and welcoming atmosphere, and understanding the nuances of the African-inspired concept.

  • Product Knowledge: Extensive training will be provided on the menu, including the selection of small-batch beers, whiskies, wines, cocktails, and cigars. Staff will be educated about the origins and qualities of the products served to help them make recommendations to customers, educate guests on pairings, and upsell premium items effectively.

  • Hospitality Training: All front-of-house staff will receive customer service training focused on providing personalized and attentive service, as well as handling difficult situations diplomatically.

  • Health and Safety: All staff will be trained in food handling, alcohol service regulations, and general health and safety standards, particularly in relation to serving alcohol and ensuring customer safety.

Shift Scheduling and Management

  • Blix Tavern will operate in a flexible shift schedule to accommodate high-demand periods, such as weekends and holiday seasons, while ensuring staff work-life balance.

  • The Assistant Manager will be responsible for scheduling shifts, ensuring that the tavern is adequately staffed at all times, especially during peak hours.

Suppliers and Inventory Management

Suppliers

  • Alcohol Suppliers: Blix Tavern will work closely with reputable suppliers of premium small-batch beer, fine wines, craft spirits, whiskies, and cigars. Special emphasis will be placed on sourcing unique African craft beers and rare African-inspired spirits to align with the brand’s theme. Key suppliers will be identified for each category to ensure consistent quality and availability.

    • Beer and Spirits: Local distributors for craft beer and spirits in Denmark, as well as international suppliers who specialize in African craft beers and premium whiskies.

    • Cigars and Accessories: Premium cigar suppliers, including both international and specialized local distributors, will be sourced for the cigar selection.

    • Food Suppliers: For locations with a food menu, we will partner with local high-quality food suppliers, ensuring that ingredients are fresh and sustainably sourced.

Inventory Management

  • Inventory Tracking: Blix Tavern will implement a digital inventory management system to track stock levels in real time, reduce waste, and ensure efficient ordering. The system will alert the management team when stock levels are low, making reordering seamless and minimizing the risk of running out of popular items.

  • Stock Rotation: A first-in, first-out (FIFO) approach will be applied to stock rotation, ensuring that older stock is used before newer stock to maintain product quality.

  • Regular Audits: Inventory audits will be conducted weekly and monthly to ensure stock is accurately accounted for and identify any discrepancies that need to be addressed.

Supplier Relationships

  • Blix Tavern will cultivate long-term relationships with suppliers based on mutual trust and reliability. This includes negotiating favorable pricing terms, ensuring product quality, and maintaining open lines of communication for supply chain issues.

  • Local and Sustainable Sourcing: Where possible, Blix Tavern will work with local suppliers to minimize environmental impact and support the local economy, in line with the growing trend of sustainable and responsible sourcing.

Operational Hours

Proposed Hours of Operation

  • Monday - Thursday: 4:00 PM to 12:00 AM
    (Allows time for after-work patrons and the local dinner crowd while still offering evening drinks for late-night customers.)

  • Friday - Saturday: 4:00 PM to 2:00 AM
    (Extended hours to accommodate the weekend nightlife and late-night drinkers, catering to both locals and tourists.)

  • Sunday: 4:00 PM to 11:00 PM
    (A slightly earlier closing time for the Sunday evening crowd, while still accommodating those looking for a relaxing end to their weekend.)

Special Hours for Holidays and Events

  • On national holidays, Copenhagen cultural events, or major public holidays (such as Christmas and New Year’s), Blix Tavern will adjust operating hours to accommodate special events or increased customer demand.

  • We may also offer special events or promotions (e.g., whisky tastings, live music, African cultural nights) to attract both regulars and tourists during off-peak times.

Conclusion

The operational plan for Blix Tavern in Copenhagen is designed to ensure smooth day-to-day management, exceptional service, and a seamless customer experience. By establishing a well-organized staffing structure, implementing robust training programs, sourcing premium products, and maintaining efficient inventory systems, Blix Tavern will create a high-end, sustainable business that resonates with both local and international clientele. The proposed operational hours, along with a focus on quality and consistency, will ensure that Blix Tavern becomes a sought-after destination for those seeking luxury, culture, and refined hospitality.