Happy hour should be simple: prices change at a set time, then change back. But I've seen more bars mess this up than get it right. Here's how to configure time-based pricing that runs itself.
The Two Approaches
The Wrong Way: Manual
- Staff remembers to change prices
- Manager switches menu at 4pm
- Someone forgets, customers complain
- Happy hour runs too long = lost margin
The Right Way: Automated
- POS automatically changes prices
- Starts and ends exactly on time
- No staff intervention needed
- Works even when you're not there
How to Set It Up (General Steps)
1. Create a Happy Hour Menu or Price Level
Most modern POS systems let you create alternate prices for items. Create a "Happy Hour" price level with your discounted prices.
2. Set Time-Based Rules
Configure when the alternate pricing activates. Example: Monday-Friday, 4:00 PM - 7:00 PM.
3. Choose Which Items Are Included
Not everything should be discounted. Select specific items or categories (well drinks, draft beer, appetizers).
4. Test Before Going Live
Set a test time window and verify prices change correctly. Check the receipt shows the right prices.
Common Mistakes to Avoid
- Forgetting to exclude premium items - Your top-shelf should never be in happy hour unless intentional
- Not handling tickets that span the cutoff - What happens to an order placed at 6:58 PM?
- Ignoring day-of-week settings - Happy hour probably shouldn't run on Saturday night
- Setting prices too low - Track your pour cost during happy hour separately
Advanced Happy Hour Features
Good POS systems offer more than just time-based pricing:
- Item limits - "2 drinks max at happy hour price per person"
- BOGO promotions - Buy one get one free on appetizers
- Day-specific specials - Taco Tuesday, Wine Wednesday
- Reverse happy hour - Late-night specials that start at 10 PM
- Happy hour reporting - Track performance separately from regular sales
Need Help Setting Up Promotions?
I configure time-based pricing, BOGOs, and promotional menus as part of every installation.
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