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Running a Bar for Dummies (For Dummies)by Ray Foley
Synopses & Reviews
Manage sales, staff, and more with sample financials, timelines, and checklists
Break into the bar business and turn your dream into a successful enterprise!
Thinking about running a bar? This hands-on guide explains what it takes to own and operate your own establishment, from obtaining liquor licenses to managing inventory, personnel, budgets, and more. You'll see how to plan drink and food menus, meet financial and legal requirements, attract customers, and make a solid profit.
Discover how to
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 d
About the Author
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.
Table of Contents
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, Décor, 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.
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