Running A Bar For Dummies
For Dummies (Verlag)
978-1-394-24578-9 (ISBN)
Running a Bar For Dummies shows veteran and future bar owners and managers how to establish and maintain a successful business. You'll learn insider tips for keeping customers satisfied and the business operating smoothly. With the easy-to-follow guidance in this book, you can navigate your way through the maze of licensing and permits, develop a business plan, learn how to market your business, and create a profitable establishment. You'll also find clear, no-nonsense guidance on dealing with tough customers. In today's changing industry and economy, you'll need to remain flexible and adapt quickly to changing conditions. This Dummies book shows you how to do exactly that.
Learn what it takes to own and operate a bar
Stay on the right side of the law with clear licensing and tax information
Discover apps, strategies, technology tools. and best practices for staying stocked and making a profit
Improve your revenue, boost your online presence, spruce up your marketing plan, and find ways to keep your business healthy and viable
Running a Bar For Dummies is great for anyone considering buying or running a bar or pub, or anyone who needs guidance on running an existing bar more efficiently.
R. Foley is the publisher of BARTENDER Magazine, the first magazine geared toward bartenders. Heather Heath is author of Running a Restaurant For Dummies and Jewelry Making & Beading For Dummies. She’s also a veteran of the bar and restaurant industry.
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, Décor, 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
| Erscheinungsdatum | 04.05.2024 |
|---|---|
| Sprache | englisch |
| Maße | 185 x 234 mm |
| Gewicht | 522 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
| ISBN-10 | 1-394-24578-5 / 1394245785 |
| ISBN-13 | 978-1-394-24578-9 / 9781394245789 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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