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Introduction
Here you will learn everything you need to know to manage money for your bar. You will learn how to attract the customers that will make your bar the most talked about business in town.
Market Research
However, if you are lucky enough to already attract specific customers, you may not want to turn your customers down and may prefer to meet them rather than gamble on attracting enough of the customers you would prefer to have. You may also want to start having a specific theme night for the customers you want to attract.
Ways to Conduct Market Research
The location of your bar can be an important clue as to who your potential customers might be. The same customers may be willing to come to your business - if you have made it attractive enough for them.
The Competition
You can learn a lot from a successful bar—and then adapt what you've learned to your bar. If you can pinpoint what failing irons are doing wrong, you may be able to avoid their fate.
Your Business Plan and Financing
Remember that your business plan (and the marketing plan within it) is the argument for your company. You will also be able to use your business plan to finance your bar.
Your Bar’s Location
If you have a choice, try to make your location work for you, not against you. If your location seems to be costing you profits, you should seriously consider moving.
Zoning, Permits, and Licenses
These contain all the information you need to know about zoning laws and licensing to open your business. Your local chamber of commerce can also send you the forms you need to fill out to run a business on a local level.
Legal Advice
The best way to ensure that you and your staff handle an intoxicated customer is to make sure that all bar staff know what to do with an intoxicated customer. The ID must be valid to be accepted at the bar (many fake IDs are made from found expired IDs).
The Cost of Each Drink
The final number is the percentage of the final drink price that you spend to buy the contents of the drink. While understanding how much each drink costs you is a good place to start pricing, it's not enough. However, it's best to do your research thoroughly so you don't have to change prices too often or too quickly.
Protect Your Profits Before Your Bar Opens
Once you're open, you'll occasionally need to change your prices as operating costs change or as profits deviate from projections. Make sure your staff don't just line up glasses and pour without lifting the bottle to each glass, for example. Computerized beverage control systems are the latest ways that bar managers are using to control the amount of beverage pours.
Your Budget—Your Key to Financial Planning
You will be able to use this to see which days you are under budget. However, you still need to budget for larger costs twice a year for tax time. In your budget, you will want to take into account any heat that is not covered by the electricity or gas bill.
Preparing to Open
You'll want to buy foods that are easy to prepare and serve as a nice snack. You'll also want to buy dairy products, such as cream and milk, and fruit that can be made into salads or snacks or served as a garnish for drinks (cherries, lemons, limes, oranges and grapefruits are often standard in good bar kitchens). You'll want to start your new business right away, but it makes sense to take the time to research each of these aspects of your business well before you open it.
The Opening
You need staff that can help you serve your customers and can help you make your bar great. He can help create "buzz" about the bar by speaking well of the establishment during his free time. He can offer helpful suggestions and an unbiased point of view that can help you change your line.
Qualities of a Good Employee
The less-than-ideal employee
Someone with dirty fingernails or someone who is not careful about the cleanliness of food hygiene or the cleanliness of glassware will be a huge source of inconvenience to customers and will ensure that some customers do not return. Someone who is too intrusive, tries to join customer conversations without asking, or comes from the table too often is more likely to be a nuisance to customers. If customers have to wait until staff members finish their private conversation with another customer, this sign of unprofessional behavior is likely to be frowned upon – and rightly so.
Employee Identity and Uniforms
Types of Bar Employees
Perform on the bar or dining room floor to accommodate customers and ensure customer satisfaction. Kitchen staff can even affect your bar's legal status - a case of food poisoning or foreign objects in the food can easily lead to a lawsuit. Your bar's appeal will depend on how tidy your business looks, so choosing the right people to clean your establishment is crucial.
The Hiring Process
Before the applicant arrives, be sure to create a list of interview questions you want to ask. You may want to ask applicants about skills they think they have that will help them work in your establishment. Asking where the applicant sees himself in a few years can be a useful way to gauge whether the employee will be happy.
Training
You need to train your employees
Additionally, you will need to train your servers specifically
You will need to teach your bartender
Make sure your staff knows what kinds of volumes you want to add to each drink. Make sure your staff is trained to take responsibility for the legal aspect of their work. However, you will want to encourage your staff to look for training themselves (by reading or attending events).
The Final Aspect of Training: Testing and Follow-Up Once you have trained and
From new employee orientation to maintaining performance standards to detailed training outlines and checklists for all positions, this book will show you how to train your employees in all positions in the most timely manner. short of time. One of the best features of this book is that the accompanying CD-ROM contains the training outline for all positions in MS Word so you can easily customize the text.
If an employee's ratings are bad, you'll need to consider why that might be. If the problem is not resolved, you may need to find another employee as a replacement. You can easily standardize these with the manual 199 Pre-Written Employee Performance Appraisals: The Complete Guide to Successful Employee Appraisals and Documentation: With accompanying CD-ROM.
Keeping Your Staff Happy
Inventory
Inventory consists of those things that you will buy to sell drinks at your bar. Well before you open you will need to find sources for inventory and arrange the financing to pay for your inventory.
Vendors Vendors are basically sellers—
Your relationship with your wine and
This means you should buy what the approved supplier allows, but you can generally meet most of your needs through one supplier. Since you will order a lot of kegs from this supplier, you can often get good discounts on other products from the supplier. You also need to order some food items and non-alcoholic drinks to make snacks and mixed drinks.
SOME COMMONLY USED BAR MIXERS, JUICES, AND GARNISHES
There will be a high level of competition between different suppliers for this part of your business. This is partly due to the fact that these products have a high profit margin. Once you've decided which drinks, beer, mixers and garnishes you'll use, transfer them to the order sheets.
FRESH
FRUIT GARNISHES
Storage Storage may not seem like a
There are several storage areas in a bar
I make sure my employees sign all notes so they can never say "I didn't know..." Staff are the number 1 sales tool. The procedures for storing, receiving and exchanging food items also apply to alcoholic beverages and all other items delivered to a bar. The manager must be the only individual with a key to the liquor store.
Supplies There are a number of supplies that you will need in order to run a bar
Immediately after the order is checked for accuracy, it should be locked and secured in its separate room. If they notice a poor quality product (odd smell, separated dairy products), they should return the product to the kitchen area rather than serve it.
Supplies There are a number of supplies you need to run a bar. You'll need an industrial-grade blender specifically designed for bar use (the type sold in stores may not withstand nighttime use over a long period of time). You will need the documentation proving that you own the bar, that you have the proper licenses, etc.
Bar Hardware
A busy bar that only allows one bartender behind the bar at a time is bound to be a disaster, no matter how tasteful the design. Make sure the bar design you decide on is simple and easy to clean. Make sure your employees keep any tight corners as clean as they keep the flat surfaces.
Seating
The Front Bar
Streamlining Service
The Under-Bar
Flooring
Climate Control
Customer Comfort
Color Schemes
Bar Recipe and Procedure Manual
Experienced bar managers employ a wide variety of strategies to turn potential customers into paying patrons. In this chapter, you will discover the secrets that successful bar managers use to create a buzz – even on a small advertising budget.
Advertising
Targeted Advertising
You can hang them in a special area and reuse them every time the customer visits.
Marketing and Public Relations
If they need convincing, offer a discount on food and drink or suggest options such as a free DJ night. Every time you bring in one of these groups, you're showing your products to hundreds of people who might otherwise never step foot in your venue.
Word-of-Mouth Advertising
Such companies can develop a complete plan to get people talking about your place. These companies also have many more devices that make it seem like everyone is talking about your bar. Offer to advertise your place in a newspaper or guide and you will attract new customers.
Press Releases
This is useful in determining what to stock and how much of each item to stock. Although there are countless brands of alcoholic beverages and many types of alcoholic beverages, all alcoholic beverages can be divided into two groups:.
Well Items
Call Items
The United States, Canada, Scotland, and Ireland all have their own distinct types of whiskey, and the successful bartender will want to have a selection of whiskeys from each of these countries.
Straight Whiskey
BLENDED WHISKEY
