The Professional Bar & Beverage Manager’s Handbook by Miron, Amanda -- Read -- Imperial Library of Trantor

Index

The Professional Bar & Beverage Manager’s Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub Table of Contents Introduction Foreword Chapter 1

Market Research Ways to Conduct Market Research The Competition Your Business Plan and Financing Your Bar’s Location Zoning, Permits, and Licenses Legal Advice The Cost of Each Drink Protect Your Profits Before Your Bar Opens Your Budget—Your Key to Financial Planning Preparing to Open The Opening

Chapter 2

Qualities of a Good Employee Employee Identity and Uniforms Types of Bar Employees The Hiring Process Training The Final Aspect of Training: Testing and Follow-Up Keeping Your Staff Happy

Chapter 3

Vendors Storage Supplies

Chapter 4

Bar Hardware Seating The Front Bar Streamlining Service The Under-Bar Flooring Climate Control Customer Comfort Color Schemes Bar Recipe and Procedure Manual

Chapter 5

Advertising Targeted Advertising Marketing and Public Relations Word-of-Mouth Advertising Press Releases

Chapter 6

Well Items Call Items Beer Wines The Language of Wine Ordering Wine Pricing Wine

Chapter 7

Serving Wine Wine Service Innovations Wine Storage and Presentation Beer Pouring Mixology Drink Recipes Glasses and Glassware Nonalcoholic Drinks Servers: The Key to Serving Great Drinks

Chapter 8

Good Food, Happy Customers HACCP & Sanitation AIDS Bugs, Insects, and Animal Pests Kitchen Safety Exposure to Hazardous Chemicals

Chapter 9

First Step: Security Controlling Mixed Drinks Point-of-Sale Systems Accounting for Bar Sales Controlling Wine Controlling Communications Controlling Cleanliness

Chapter 10

Maximize Profits The Closeout and Audit Making Money Matters Easier on You Sample Forms for Your Business

Chapter 11

Expand Your Customer Base

Chapter 12

Fill a Local Need Make Each Customer Count Appearance Some Enhancing Touches of Quality Signature Drinks Embrace Change Expansion Sound Systems Promotions Entertainment Beer Isn’t the Only Beverage That Comes Brewed Live Entertainment and Celebrities

Chapter 13

Décor and Ambience Patrons Bar Name Drinks and Food Offered Waitstaff Building Structure

Chapter 14

Bad Employees Unhappy Neighbors Unhappy Customers Disturbances Outside or Inside the Bar Bad Reviews Crime No Customers Too Many Customers Customer Accidents Food Poisoning Small Profits Intoxicated Customers

Chapter 15

Myth: Bartending School Is Vital for a Bartender Myth: If You Hire Experienced Employees, There Is No Need to Train Them Myth: Hiring Younger Serving Staff Is Best Myth: The Customer Is Always Right Myth: Security Staff Is Vital in Today’s Bar Myth: To Run a Successful Bar, Just Serve Great Drinks Myth: To Increase Profits, Reduce Costs Myth: You Must Keep Expanding in Order to Make a Profit

Chapter 16

Types of Nightclubs Differences Between Bars and Nightclubs Sound Elements Video Feeds/TV Layout Finding Talent Bar Management for Nightclubs Security Marketing

Chapter 17

Smallware and General Equipment Kitchen Equipment Ranges and Ovens Refrigerators and Freezers Dishwashers Pots and Pans Additional Food Preparation Equipment Specialty Beverage Equipment Additional Resources to Find Equipment Comprehensive Equipment List

Chapter 18 Chapter 19 Conclusion Glossary Manufacturers Reference More Great Titles from Atlantic Publishing

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