Running a Bar For Dummies
Ray Foley
Language: English
Pages: 360
ISBN: 0470049197
Format: PDF / Kindle (mobi) / ePub
Have you ever thought of owning your own bar? Did you ever stumble into an overpriced watering hole and think how much better it could be if you ran the place? Or maybe you walked into your dream bar and realized that running one was the dream job you’ve always wanted?
With Running a Bar for Dummies, you can live your dream of operating your own establishment. This hands-on guide shows you how to maintain a successful bar, manage the business aspect of it, and stake your place in your town’s nightlife. It provides informative tips on:
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Understanding the business and laws of owning a bar
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Developing a business plan
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Creating a menu, choosing décor, and establishing a theme
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Stocking up on equipment
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Choosing and dealing with employees
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Handling tough customers
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Controlling expenses, managing inventory, and controlling cash flow
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Getting the word out about your place
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Preparing for your grand opening, step-by-step
This guide cues you in on how to keep your bar safe and clean, making sure everyone is having fun. It warns you about the pitfalls and no-nos that every owner should avoid. There are also helpful resources, such as contact information for State Alcohol Control Boards and Web sites with valuable information.
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form your team. If you have partners, the document also helps you plot the course. Of course, you can adjust the sails as the winds change, but the business plan keeps your focus on that specific point on the horizon. Here are the basic pieces of most bar business plans, which we cover in detail in the following sections: ߜ Cover page and table of contents: The cover page sets a professional tone for your business plan. The table of contents helps readers see at a glance what information is in
the area Traffic is the movement of vehicles and people along a route. Notice we said people as well as vehicles. Consider foot traffic, private vehicles, and public transportation when you evaluate the ease of getting to your place. Here are some things to look for to ensure you have good traffic flow and ample parking: ߜ Consider the sheer number of people. Granted you can’t stand there all day with a counter watching people walk by (you’ve got work to do, darn it!), but if your business plan
and food menu...........................................................68 Market analysis and clientele demographics ...................................68 Your management team.......................................................................69 Putting Your Financial Forecasts on Paper.................................................69 Forecasting your sales .........................................................................70 Forecasting your expenses
stirrers ߜ Cocktail napkins, sometimes called bevnaps Stocking the table Most tables have something on them when a customer sits down. Maybe you have a table tent with your beer selection listed, a drink menu, salt and pepper shakers, or other items people will need when enjoying your establishment. Ultimately, the table size and your idea of what’s important will determine what you place on the table. If you serve a lot of burgers, consider keeping things like ketchup and mustard on the table,
................................................153 Pricing your drinks.............................................................................155 Table of Contents Designing and Printing Your Menus...........................................................157 Experimenting with layout ................................................................158 Menu engineering basics...................................................................158 Writing the menu text