Quick answer
Plan happy hour items, time windows, margins, staff notes, and QR menu placement before the promotion goes live.
What this template helps you do
Happy hour works when the offer is easy to understand, profitable enough to repeat, and visible at the right time. This planner keeps the promotion operationally clear.
Best use case
Use it for weekday traffic building, patio hours, bar promos, pre-theater windows, and slow daypart experiments.
Happy hour planning worksheet
| Offer | Time window | Margin note | Staff note | QR menu action |
|---|---|---|---|---|
| House spritz | 4-6 PM | Good margin | Batch garnish before 4 | Feature in drinks |
| Slider duo | 5-7 PM | Watch beef cost | No substitutions | Add promo badge |
| Wine by the glass | 3-5 PM | Use selected pours | List included wines | Create happy hour section |
| Loaded fries | 4-6 PM | Low cost, high prep | Limit during rush | Hide after 6 PM |
| Mocktail special | 4-7 PM | Strong margin | Offer to non-drinkers | Add photo |
Before launching happy hour
Build the promotion
Pick the business goal
Decide whether the promotion is for traffic, bar sales, food attachment, or trial.
Choose items with margin
Avoid discounts that create volume but lose money or overload the kitchen.
Write clear rules
Make time windows, exclusions, and item choices obvious to guests and staff.
Measure after launch
Compare daypart sales, item views, and staff friction before extending the offer.
Discount clarity matters
If guests need a server to explain every rule, the promotion is too complex. The QR menu should make the happy hour offer obvious.
How this connects to your QR menu
Use FlipMenu to create a happy hour section, feature the offer during the correct daypart, and update items quickly as costs or demand change.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.