Bar Promotions to Drive Traffic in Your Restaurant

Bar Promotions to Drive Traffic in Your Restaurant

Executive summary: In March, drinks become the most efficient lever for traffic. Because guests are hunting for value, opting into early-hour social plans, and showing up around tentpole moments like St. Patrick’s Day and March Madness.

A high-performance March drink program uses one principle: make the deal easy to understand, and make the tab easy to grow.

To do that, you build a two-night cadence that trains guests to remember you midweek, then you stack bundles that raise perceived value while increasing items-per-tab.

A useful model is to design three tiers per night:

Wine Down Wednesday (value + linger + group-friendly)
•A by-the-glass pairing price designed to encourage “second round” behavior
•A bottle-and-glasses structure that nudges groups toward bottle ordering (built for tables of 2–4)
•A “bottle + bite” bundle that aligns with the fact that appetizers are ordered by ~82% of diners

Tini Thursday (ritual + photo-worthiness + premium feel)
•A “classic + dirty + seasonal” martini trio option
•A social bundle that deliberately raises the floor of the tab (example structure: 3 martinis for $36 or 4 for $45, as you cited)
•A “martini + snack” pairing to take advantage of the appetizer-first ordering reality

NCR Voyix summarizes a Nielsen study finding happy hour accounts for 60.5% of average weekly sales, with the average happy hour check at $68.99, about $8 more than other dayparts.

In March, people like to go out for drinks.
They want fun.
They want deals.
They want to watch sports.
They want to celebrate.

Drinks help bring people in.


Why March Is Special

March is a happy month.
Spring is coming. 
People want to go out more.

But people also want to save money.
They look for deals.
They buy fewer things.
They skip drinks sometimes.

Good drink deals can change that.


Big March Days

Some days are very busy:

  • St. Patrick’s Day 
    This is one of the biggest days for bars.

  • March Madness 
    People go out to watch games with friends.

These days bring crowds.
Crowds buy drinks.


What People Like to Order

People often:

  • Buy a drink with food
  • Buy snacks to share
  • Look for deals

A lot of people like:

  • Wine
  • Martinis
  • Espresso martinis 

These drinks look cool.
People like to take pictures of them.


Two Fun Drink Nights

You can make two fun nights every week.

Wine Down Wednesday 

  • Cheap wine by the glass
  • A deal on a bottle
  • A bottle plus a snack

This is good for friends.
This is good for groups.
This helps people stay longer.

Tini Thursday 

  • Classic martini
  • Dirty martini
  • A fun new martini

You can sell:

  • 3 martinis for one price
  • 4 martinis for one price
  • A martini plus a snack

This makes the bill bigger.
People feel like they get a deal.


Why Deals Work

Happy hour works.
Places with happy hour get:

  • More people
  • More orders
  • More money

People like:

  • Deals
  • Buy one, get one
  • Free snacks
  • Cheap drinks

Make It Easy for Staff

Keep it simple:

  • Use a small drink menu
  • Make drinks fast
  • Use the same cups and tools
  • Make drinks look pretty 

Pretty drinks = photos = more guests.

 

What to Say to Guests

On Wednesday:

“Just so you know, it’s Wine Down Wednesday. We have a great deal on glasses, bottles, and a bottle plus a snack.”

 

On Thursday:

“It’s Tini Thursday! We have classic, dirty, and seasonal martinis—and you can bundle a few for a better price.”

 

If they order one drink:

“A lot of guests are doing the bundle, it’s a better deal if you’re thinking about a second round.”

 

If they order food:

“Do you want to add the drink + snack deal? It’s perfect for sharing.”

 


Tell People About It

People find deals from:

  • Email
  • Texts
  • Social media
  • Signs in the store
  • Google search

So you should:

  • Post pictures
  • Send emails
  • Update Google
  • Put up signs

Show the drinks.
Show the deal.
Say the day.


What You Want to See Happen

You want:

  • More people on slow days
  • More drinks per table
  • Bigger checks
  • Guests who come back every week

Even a small boost is good.
Small wins add up. 


Use Pretty Pictures

  • Your photos should:
  • Show wine for Wednesday
  • Show martinis for Thursday
  • Show espresso martinis for fun nights

Use the same look everywhere:

  • Email
  • Social
  • Google
  • Menus
  • Signs

When people see it, they should think:
“I want that drink.” 


March is for:

  • Friends
  • Fun
  • Sports
  • Deals
  • Drinks

Make it easy.
Make it fun.
Make it look good.
People will come. 

 

Important operational footnote: alcohol discounting rules vary by jurisdiction. Any pricing structure should be verified against local and state regulations before publishing.

Why drink-led promos move faster than food-led promos

March sits at the intersection of seasonal optimism and value-driven decision-making. A recent report shows 37% of U.S. diners are eating out less frequently than a year ago, and the behavior changes are specific: 53% are actively using discounts/coupons, 51% are ordering fewer items, and 42% are skipping drinks, a direct signal that the right deal structure can pull beverage ordering back onto the table.

What guests are ordering right now: how March tabs behave

The most useful March strategy starts with how people actually order:

Diners are add-on driven, and beverage is one of the most common add-ons. A Toast consumer-trend roundup reports 47% of respondents often order an alcoholic drink with their meal, and appetizers are nearly automatic: 53% order appetizers often and 29% order them every time (82% combined).

At the same time, guests remain promotion-sensitive. A 2025 U.S. dining-out report from YouGov shows the incentives most likely to encourage eating out more often: BOGO (58%), discounts (56%), loyalty points (33%), and free appetizers/desserts (33%). “Happy hour deals” are also present (16%) and notably, higher-income diners skew more toward happy hour offers in the same report.

This matters because in March, consumers are also leaning into spontaneity and last-minute decisioning. OpenTable reports a “desire for spontaneity,” with Notify Me alerts up 84% YoY, and Americans willing to wait 39 minutes on average as walk-ins.

Finally, product demand is in your favor: espresso martinis remain a high-consideration, high-visual order right now. Union reports the Espresso Martini grew 50% over a 12‑month period ending Sept. 30, 2023 and became its No. 3 top-selling cocktail in its data set.
A separate on-premise analysis notes substantial uplift and velocity gains for the espresso martini across 2023–2024.

Where to promote: the channel stack that actually drives covers

Because March decisions are increasingly last-minute, channel selection needs to match how guests discover deals and how they choose where to go.

Start with what consumers say they use for promotions. In the YouGov report, diners most commonly find out about restaurant promos through email/newsletters (33%), social media (32%), word of mouth (31%), restaurant apps (30%), and in-store signage (28%).

Then match that to discovery behavior. A SevenRooms trends report states 1 in 3 diners use Google to discover restaurants, and that operators are responding—58% are investing in paid Google ads. The same report notes social media fuels discovery (49%), but discovery “through influencers” is low (8%), implying that brand-led creative and consistent posting can outperform influencer dependence.

Finally, ensure local-search fundamentals are non-negotiable. Google explains that local results are driven mainly by relevance, distance, and prominence, and highlights the role of complete business information, updated hours, reviews, and fresh photos in visibility.

Email + SMS (promotions and weekly reminders)
Search + Maps (fresh photos, updated hours, offer visibility)
Instagram + TikTok (short-form visuals and recurring series content)
Restaurant apps + onsite signage (reinforce the deal at decision time)
Paid Google (especially around March Madness dates and St. Patrick’s week)