Not "how does one", but "how do you". I nixed the bar menu as it wasn't selling and every item on it was non-transferable to regular menu items (e.g. calamari, risotto, artichoke hearts were used ONLY on bar menu). I'm trying to rewrite both menus using items already in stock, as opposed to getting in items specifically for those limited menus. Seems like a no-brainer to me. Do you use this same method, or do you serve ample amounts of happy hour/bar menu items to warrant ordering items specifically for those menus?