Running a Bar For Dummies
John Wiley & Sons Ltd (Verlag)
978-0-470-04919-8 (ISBN)
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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: * Understanding the business and laws of owning a bar * Developing a business plan * Creating a menu, choosing decor, and establishing a theme * Stocking up on equipment * Choosing and dealing with employees * Handling tough customers * Controlling expenses, managing inventory, and controlling cash flow * Getting the word out about your place * 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.
Ray Foley is the bestselling author of Bartending For Dummies and has been a professional bartender for more than 20 years. Heather Dismore has extensive experience in bar and restaurant operations.
Introduction. Part I: Cheers! Getting Started in the Bar Industry. Chapter 1: Bar Business Basics. Chapter 2: Understanding What It Takes to Own and Operate a Bar. Chapter 3: Minding the Money and the Law. Chapter 4: Deciding What Type of Bar to Have. Part II: Gearing Up to Open the Doors. Chapter 5: Putting Your Business Plan Together. Chapter 6: Selecting Your Bar's Site, Decor, and Name. Chapter 7: Stocking Up on Smallwares and Equipment. Chapter 8: Setting Up Your Bar's Inventory. Chapter 9: Planning and Creating Your Menus. Part III: Employees, Customers, and Products: Managing the "Right Stuff." Chapter 10: Hiring, Training, and Keeping Your Employees. Chapter 11: Rule #1: Practicing Good Customer Service. Chapter 12: Boning Up on Bar Beverages. Chapter 13: Getting Ready for Your Grand Opening, Step by Step. Part IV: Managing Your Inventory, Revenue, and Future. Chapter 14: Controlling Expenses and Operating Efficiently. Chapter 15: Keeping Your Bar's Bottom Line from Hitting Bottom. Chapter 16: Building and Keeping Your Bar Crowd. Part V: The Part of Tens. Chapter 17: Ten Ways to Run a Safe Bar. Chapter 18: Ten Myths about Running a Bar. Chapter 19: Ten Bar Owner Sins Not to Make, Ever. Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your Customers. Part VI: Appendixes. Appendix A: State Alcohol Beverage Control Boards. Appendix B: Useful Web Sites for Every Bar Owner. Index.
| Erscheint lt. Verlag | 2.3.2007 |
|---|---|
| Verlagsort | Chichester |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 556 g |
| Themenwelt | Wirtschaft |
| ISBN-10 | 0-470-04919-7 / 0470049197 |
| ISBN-13 | 978-0-470-04919-8 / 9780470049198 |
| Zustand | Neuware |
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