Running a Bar for Dummies (Paperback, 3)

Introduction 1

Part 1: Cheers! Getting Started in the Bar Industry 5

Chapter 1: Bar Business Basics 7

Chapter 2: Understanding What It Takes to Own and Operate a Bar 15

Chapter 3: Minding the Money and the Law 29

Chapter 4: Deciding What Type of Bar to Have 51

Part 2: Gearing Up to Open the Doors 63

Chapter 5: Putting Together Your Business Plan 65

Chapter 6: Selecting Your Bar’s Site, Decor, and Name 83

Chapter 7: Stocking Up on Smallwares and Equipment 109

Chapter 8: Setting Up Your Bar’s Inventory 131

Chapter 9: Planning and Creating Your Menus 147

Part 3: Employees, Customers, and Products: Managing the “Right Stuff” 169

Chapter 10: Hiring, Training, and Keeping Your Employees 171

Chapter 11: Rule #1: Practicing Good Customer Service 195

Chapter 12: Boning Up on Bar Beverages 211

Chapter 13: Getting Ready for Your Grand Opening, Step by Step 231

Part 4: Managing Your Inventory, Revenue, and Future 247

Chapter 14: Controlling Expenses and Operating Efficiently 249

Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom 271

Chapter 16: Tackling Technology for Your Bar 285

Chapter 17: Building and Keeping Your Bar Crowd 299

Part 5: The Part of Tens 319

Chapter 18: Ten Ways to Run a Safe Bar 321

Chapter 19: Ten Myths about Running a Bar 327

Chapter 20: Ten Bar Owner Sins Not to Commit, Ever 333

Appendix: Useful Websites for Every Bar Owner 337

Index 341