Amanda Miron - The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub With Companion CD-ROM

The Professional Bar & Beverage Managers Handbook:

How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub

By Amanda Miron & Douglas Robert Brown

The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub

Copyright 2006 by Atlantic Publishing Group, Inc.

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ISBN-13: 978-0-910627-59-7

ISBN-10: 0-910627-59-2

Library of Congress Cataloging-in-Publication Data

Miron, Amanda.

The professional bar & beverage managers handbook : how to open and operate a financially successful bar, tavern, and nightclub / Amanda Miron.

p. cm.

Includes index.

ISBN-13: 978-0-910627-59-7 (alk. paper)

1. Bars (Drinking establishments)--Management. 2. Taverns

(Inns)--Management. I. Title.

TX950.7.M57 2005

647.95068--dc22

2005032247

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If you are thinking of opening your own bar, make sure you read this handbook first. It may even save you thousands of dollars by avoiding costly mistakes in areas you may have overlooked.

Mike Snyder
MrGoodbeer.com

This is an excellent book, providing a thorough examination of the bar business. Anyone considering the bar business, whether as a new start-up or purchasing an existing one, would do well to read this book. For the beginner, it poses some important aspects of the business and points out the work involved with operating successfully versus the romantic idea of what being a bar owner is.

It covers the essentials like legal issues, permitting, and determining customer base and appeal in detail for the beginner. For the seasoned bar owner or manager, it gives good advice on assessing customers, cost issues, and dealing with problems. As someone who has professionally consulted with prospective and present bar owners about their businesses, this book will be a welcome addition to my job.

There is no one who wouldnt be able to apply knowledge from this book to their business and improve the business.

Jeff Uher
Co-founder, Uher Hospitality, LLC

The Professional Bar & Beverage Managers Handbook is a necessity and your ultimate guideline to success!

Gilles Bensabeur

Table of Contents

Introduction

Many reports have circulated suggesting that most new bars that are opened last less than a year before closing. This leads many would-be bar owners to give up their dreams of owning a bar long before they ever establish their premises. However, you should not let doom-sayers talk you out of owning a bar if that is your dream. In fact, studies have consistently shown that even in bad economic times, bars tend to do well, and bars are often the most profitable part of a dance club or restaurant.

So how can you make your bar a success? The secrets to creating a well-managed bar that makes a profit and creates genuine pleasure for customers is described here in this book. After reading these pages, you will be ready to successfully manage every aspect of your bar business, whether you are new to the bar business or looking to improve your current establishment.

This book is organized to help you find the information you needfast. You can use this book in two ways. First, read the entire book, front to back, to get plenty of information about management, and then refer to this book as needed to help you resolve the inevitable day-to-day quandaries that will occur as you run your business.

In these pages, you will find it all:

Chapter 1 will cover the basics about opening a bar. Here you will learn about conducting market research, examine the competition, tips on location, zoning information, permits and licenses, and much more. Even better, you will learn the basics of building a business and financial plan that can get your bar off the ground and making profits. You will learn how to open correctly so that patrons seek out your bar.

Chapter 2 will cover the hiring and training of employees. Your employees will be your most important assetthey are the ones who will ultimately determine whether your customers are happy and whether your bar delivers high-quality service. Dont make costly mistakes that can affect how customers see your barlearn the right ways to find out whether your staff is reliable and trustworthy. Also, discover the best ways to train your staff.

Chapter 3 will cover all you need to know about inventory, including the basics of storage and dealing with vendors. Here, you will also learn which supplies you need in order to be a success.