Running a Bar For Dummies
Höfundar: Foley, Ray, Dismore, Heather
2.290 kr.
Lýsing:
Get insider details on how to operate a successful bar Running a Bar For Dummies, 2 nd Edition shows established and future bar owners how to establish and maintain a successful business. Using clear, concise language, this For Dummies guide contains all the information you need to start your bar off on the right foot. From grand opening to last call, you'll discover the insider tricks that keep the business end running smoothly and the customers happily engaged.
With updated information on marketing and social media, the book walks you step by step through the entire process, revealing the nitty-gritty details most new bar owners only discover after starting. The bar business continues to grow; however, securing running capital and having knowledge about the business are cited as the two biggest reasons new bars fail. Running a Bar For Dummies, 2 nd Edition shines a light on these issues to help bar owners prepare properly.
The book helps you find your way through the maze of licensing and permits, developing a business plan, and preparing for your grand opening, plus offers clear, no-nonsense guidance on dealing with tough customers. Every step of the way, Running a Bar For Dummies, 2 nd Edition is a reference you can count on. Understand the bar business and important legal issues Stock the necessities, including equipment and inventory Promote your business using marketing and social media Manage expenses and control cash flow When run correctly, a bar can be an extremely profitable business, but the key to success is knowing exactly what you're getting into.
Annað
- Höfundur: Ray Foley
- Útgáfa:2
- Útgáfudagur: 2014-04-10
- Blaðsíður: 360
- Engar takmarkanir á útprentun
- Engar takmarkanir afritun
- Format:ePub
- ISBN 13: 9781118880777
- Print ISBN: 9781118880722
- ISBN 10: 1118880773
Efnisyfirlit
- Introduction
- About This Book
- Foolish Assumptions
- Icons Used in This Book
- Beyond the Book
- Where to Go from Here
- Part I: Cheers! Getting Started in the Bar Industry
- Chapter 1: Bar Business Basics
- Deciding Whether the Bar Business Is Right for You
- Why do you want to be in the bar business?
- What do you expect to get out of your place?
- Starting Fresh or Taking Over an Existing Bar?
- Location, location, location
- Getting in with the right people
- Staying on Top of the Latest Bar Trends
- Figuring Out Your Financial and Legal Obligations
- Setting yourself up to succeed
- Hiring other people to help you steer the ship
- Bringing In the Crowds and Keeping Them Coming Back
- Deciding Whether the Bar Business Is Right for You
- Chapter 2: Understanding What It Takes to Own and Operate a Bar
- Social Skills 101: Do You Really Like People (And Their Problems)?
- Considering your motivation
- Mastering the key traits of a successful bar owner
- Checking your expectations
- Staying on the Positive Side of the Success–Failure Rate
- Why do so many fail?
- Figuring out why others succeed
- Understanding the Financial Ramifications
- Preparing yourself for personal guarantees
- Accepting the worst-case scenario
- Looking at the upside
- Balancing Your Bar Life with Your Personal Life
- Combining your professional and social lives
- Celebrating holidays, birthdays, and other special times with family and friends
- Getting support from your family
- What if you really need a vacation?
- Social Skills 101: Do You Really Like People (And Their Problems)?
- Chapter 1: Bar Business Basics
- Chapter 3: Minding the Money and the Law
- Figuring Out Your Start-Up Costs
- Financing Your New Business
- Contacting a bank
- Beg, borrow, or sweat: Finding partners
- Familiarizing Yourself with Liquor Laws and Other Legalities
- Obtaining a liquor license
- Other legal requirements
- Getting to Know the Health Inspector
- Establishing a regular cleaning schedule
- Avoiding cross-contamination
- Keeping critters out
- Bringing In the Big Three: Accountants, Insurance Agents, and Attorneys
- Hiring an accountant
- Working with an attorney
- Protecting yourself with insurance
- Taking Over an Existing Bar: Some Things to Watch For
- Looking Closely at Contractor Paperwork
- Getting your Certificate of Occupancy
- Fire codes and capacity
- Determining Your Bar’s Potential Market
- Conducting your own market research
- What type of clientele do you want?
- Using competitive analysis
- Scratch that niche: Identifying an opportunity
- Exploring Your Options: What Kind of Bar Do You Want?
- Sports bar
- Local drinking establishment
- Upscale lounge
- Martini bar or lounge
- Wine bar
- Bar and grill
- Live entertainment venue
- Remembering to Choose One Theme and Be Good at It
- Chapter 5: Putting Your Business Plan Together
- What’s a Business Plan and Why Should You Create One?
- Considering the Benefits of Having a Business Plan
- Looking at the Parts of Your Plan
- The cover page and table of contents
- Your business concept
- A sample drink and food menu
- Market analysis and clientele demographics
- Your management team
- Putting Your Financial Forecasts on Paper
- Forecasting your sales
- Forecasting your expenses
- Forecasting your cash flow
- Generating an income statement
- Creating a balance sheet
- Finding Your Bar’s Ideal Location
- Is location truly everything?
- Identifying possible areas
- Knowing what to avoid
- Considering traffic and parking in the area
- Thinking about a location’s security
- Comparing an apple (martini) to an orange (whip): The final choice
- Choosing and Establishing Your Bar’s Name
- The name: A few words about your bar
- Protecting your bar name and trademarks
- Picking Out Your Bar’s Décor
- Finding furniture
- Looking at lighting
- Figuring out flooring
- Working on the walls
- Considering environmental branding: Sights, sounds, and smells
- Fun and Games: TVs, Video Games, Pool Tables, and More
- Tuning in with TVs and programming
- Considering games for your bar
- Music, Professor! Jukeboxes, DJs, and Live Tunes
- Getting your jukebox
- Finding and signing live performers
- Hiring a DJ or karaoke company
- Picking Out Your Bar Equipment
- Getting your glassware
- Touching on basic bar tools
- Stocking up on smallwares
- Stocking the table
- Acquiring Bar Appliances
- Selecting Kitchen Appliances
- Leasing versus Buying, New versus Used
- Looking at leasing
- Negotiating for new equipment
- Evaluating used equipment
- Creating Your Storerooms
- Tracking your day-to-day inventory
- Securing your inventory
- Keeping Your Inventory Well Stocked
- Stocking your drink items
- Stocking your basic food items
- Items for the Back of the House (Like Restrooms!)
- Planning Your Food Menu 101
- Figuring out what kind of food to serve
- Considering what hours to serve food
- Determining the size of your menu
- Analyzing your kitchen space
- Thinking about signature dishes
- Establishing good-quality recipes
- Planning Your Drink Menu 101
- Selecting beers for your menu
- Creating a signature cocktail menu
- Planning your wine list
- Including nonalcoholic drinks
- Pricing Your Menus Right
- Using food cost to price your menu
- Pricing your drinks
- Designing and Printing Your Menus
- Experimenting with layout
- Menu engineering basics
- Writing the menu text
- Passing along the costs to your vendors
- Placing your menus in the bar
- Making Changes to Your Menu
- Chapter 10: Hiring, Training, and Keeping Your Employees
- Identifying the Players on Your Team
- Front of the house: Bartenders, servers, hostesses, and security staff
- Back of the house: Cooks and dishwashers
- Managers
- Finding the Right Employees
- Sourcing potential employees
- Interviewing candidates
- Testing bartenders and servers before hiring them
- Selecting the best applicants for your bar
- Making the job offer
- Must-have forms for hiring staff members
- Training New Employees
- Creating standards and keeping them up
- Providing on-the-job training
- Developing a mentoring program
- Improving Employee Performance
- Growing employee skill sets
- Motivating your staff
- When It Doesn’t Work Out: Dismissing Employees
- Looking at causes for immediate termination
- Considering the legal issues involved
- Changing staffing levels during a business slowdown
- Identifying the Players on Your Team
- Why Customer Service Is So Important
- Making people feel important
- Building customer loyalty
- Training Your Team in the Art of Customer Service
- Hiring people with a service mind-set
- Answering the phone
- Establishing service standards
- Empowering your staff to make things right
- Keeping your employees in the loop
- Dealing with Difficult Customer Situations
- Handling unhappy customers
- Handling intoxicated patrons
- What to do with troublemakers
- Knowing the Bar Basics and Then Some
- Wondering about wines
- Appreciating beer
- Demystifying distilled spirits and liqueurs
- Musing over mixers
- Mixing and Pouring the Best Drinks in Town
- Choosing your pouring strategy
- Pouring the perfect beer
- Maintaining your draft beer equipment
- Considering the importance of ice
- Shaking versus stirring
- Prettifying Drinks with Garnishes
- Having fun with citrus fruit
- Other must-have garnishes
- Rimming: Why, when, and how to do it
- Figuring Out How Much Time You Need to Prepare
- One Year Out: Planning!
- Nine Months Out: Finding Funds, a Location, and POS Systems
- Seven Months Out: Signing the Lease and Setting Up Finances
- Six Months Out: Getting Organized!
- Five Months Out: Building and Buying
- Four Months Out: Manuals and Menus
- Three Months Out: Supervisors, Suppliers, and Vendors
- Two Months Out: Preparing to Hire, Attending to Details
- Six Weeks Out: Finalizing All Paperwork
- Thirty Days Out: Navigating the Final Month
- Ten Days Out: Fine-Tuning
- Three Days Out: Dress Rehearsal!
- The Day Before: Relaxing before the Big Opening
- Chapter 14: Controlling Expenses and Operating Efficiently
- Perusing the Power of Purchasing
- Putting together your list of supplies
- Finding the best suppliers for your bar
- Using purchase orders (POs)
- Reordering your supplies
- Maintaining Your Bar’s Inventory
- Par levels: Consistently keeping enough product on hand
- Taking your bar’s inventory
- Paying Attention to What Goes On in Your Bar
- Reducing waste
- Battling breakage
- Reducing and eliminating theft
- Watching out for your staff’s sticky fingers
- Perusing the Power of Purchasing
- Reading Your Income Statement
- Deciphering Your Balance Sheet
- Analyzing Reports in the Bar Business
- Using a daily business review
- Controlling cash flow
- Creating a cost of goods sold (COGS) report
- Setting Up Your Payroll System
- Determining your payroll period
- Doing payroll yourself or outsourcing it
- Keeping and Protecting Your Records
- Preventing identity theft
- Hackers be gone! Protecting your computer system
- Generating Word of Mouth
- Making sure everyone knows your name (and logo)
- Whipping up a website
- Getting your employees excited about your place
- Making the most of community involvement
- Getting New Customers in the Door
- Handling your first customers: The grand-opening crowd
- Promoting your, uh, promotions
- Drink and food specials
- Making the most of music
- Using Social Media to Build Your Business
- Trying out Twitter
- Finding friends on Facebook
- Understanding Yelp
- Figuring out Foursquare
- Giving Your Customers a Reason to Come Back
- Ensuring good customer service
- Making changes to your business as necessary
- Maintaining Your Success
- Researching your competition
- Staying marketplace savvy
- Chapter 17: Ten Ways to Run a Safe Bar
- Hiring Safely
- Practicing Fire Safety
- Using Video Cameras
- Using Locks and Alarms
- Preventing Slips and Falls
- Installing Lighting
- Checking IDs
- Serving Hot Food
- Keeping a First-Aid Kit
- Following Handicapped and Discrimination Laws
- Chapter 18: Ten Myths about Running a Bar
- The Hours and Days Are Short
- Free Drinks All Day, Every Day
- There’s Not Too Much Paperwork
- Your Family Will Want to Work for You
- You Can Hire Good Help in a Snap
- You Know Everything about Everything
- Nobody Would Steal from You
- Everyone Is Trustworthy
- Everyone Loves the Boss
- Anyone Can Run a Bar or Tavern
- Chapter 19: Ten Bar Owner Sins Not to Commit, Ever
- Depending on Your Friends and Family
- Extending Lines of Credit to Customers
- Allowing Gambling or Betting
- Not Taking the Keys from an Intoxicated Patron
- Believing the Customer Needs “Just One More”
- Lending Money to Anyone
- Becoming Romantically Involved with an Employee
- Drinking and Working
- Last Call Is Last Call. The End. No More!
- Not Paying All Your Taxes
- Bar Supplies and Equipment
- Beer
- Spirits
- Wines
- Logo and Menu Design
- Trade Associations and Industry Information
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- Gerð : 208
- Höfundur : 10790
- Útgáfuár : 2014
- Leyfi : 380
