What to put on a happy hour menu
Keep it short and easy to scan from a bar stool: three to five drinks and three to five bites is plenty. Lead with the deals people ask about — draft beer, house wine, a well cocktail or a featured drink — and pair them with shareable food that the kitchen can fire fast, like wings, fries, nachos, sliders or a flatbread.
Always print the days and times, and say where it applies: “Monday–Friday, 3–6pm, bar and patio only.” It heads off the 6:15 argument, and it tells passers-by when to come back.
Pricing happy hour so it pays
Happy hour works when it fills seats in slow hours and brings people in who stay for full-price rounds and dinner. Price drinks with a clear discount, but build the food around high-margin items so the average check still works. Round prices like $5 and $7 are easier to remember and faster to ring up.
Track what sells during happy hour for a few weeks. Items that move at a discount often sell at full price later in the night too, and anything that doesn't move can make room for something that will.
Check your local drink rules
Happy hour laws vary by state and sometimes by city. Some places restrict or ban discounted drink prices — Massachusetts, for example, doesn't allow drink-price happy hours — and others limit two-for-ones or require the same prices for a whole day. Check your state's liquor rules before you print.
A line like “Please drink responsibly” or “Must be 21+” at the bottom costs nothing and belongs on any drink menu.