[Dummies 01] • Running a Bar For Dummies by Foley, Ray -- Read -- Imperial Library of Trantor

Index

Title Contents Introduction

About This Book Conventions Used in This Book Foolish Assumptions How This Book Is Organized Icons Used in This Book Where to Go from Here

Part I : Cheers! Getting Started in the Bar Industry

Chapter 1: Bar Business Basics

Deciding Whether the Bar Business Is Right for You Starting Fresh or Taking Over an Existing Bar? Staying on Top of the Latest Bar Trends Figuring Out Your Financial and Legal Obligations Bringing In the Crowds and Keeping Them Coming Back

Chapter 2: Understanding What It Takes to Own and Operate a Bar

Social Skills 101: Do You Really Like People (And Their Problems)? Staying on the Positive Side of the Success–Failure Rate Understanding the Financial Ramifications Balancing Your Bar Life with Your Personal Life

Chapter 3: Minding the Money and the Law

Figuring Out Your Start-up Costs Financing Your New Business Familiarizing Yourself with Liquor and Zoning Laws, and Other Legalities Getting to Know the Health Inspector Bringing In the Big Three: Accountants, Insurance Agents, and Attorneys Taking Over an Existing Bar: Some Things to Watch For Looking Closely at Contractor Paperwork

Chapter 4: Deciding What Type of Bar to Have

Determining Your Bar’s Potential Market Exploring Your Options: What Kind of Bar Do You Want? Remembering to Choose One Theme and Be Good at It

Part II : Gearing Up to Open the Doors

Chapter 5: Putting Your Business Plan Together

What’s a Business Plan and Why Should You Create One? Considering the Benefits of Having a Business Plan Looking at the Parts of Your Plan Putting Your Financial Forecasts on Paper

Chapter 6: Selecting Your Bar’s Site, Décor, and Name

Finding Your Bar’s Ideal Location Choosing and Establishing Your Bar’s Name Picking Out Your Bar’s Décor Fun and Games: TVs, Video Games, Pool Tables, and More Music, Professor! Jukeboxes, DJs, and Live Tunes

Chapter 7: Stocking Up on Smallwares and Equipment

Picking Out Your Bar Equipment Acquiring Bar Appliances Selecting Kitchen Appliances Leasing versus Buying, New versus Used

Chapter 8: Setting Up Your Bar’s Inventory

Creating Your Storerooms Keeping Your Inventory Well Stocked Items for the Back of the House (Like Restrooms!)

Chapter 9: Planning and Creating Your Menus

Planning Your Food Menu 101 Planning Your Drink Menu 101 Pricing Your Menus Right Designing and Printing Your Menus Making Changes to Your Menu

Part III : Employees, Customers, and Products: Managing the “Right Stuff”

Chapter 10: Hiring, Training, and Keeping Your Employees

Identifying the Players on Your Team Finding the Right Employees Training New Employees Improving Employee Performance When It Doesn’t Work Out: Dismissing Employees

Chapter 11: Rule #1: Practicing Good Customer Service

Why Customer Service Is So Important Training Your Team in the Art of Customer Service Dealing With Difficult Customer Situations

Chapter 12: Boning Up on Bar Beverages

Knowing the Bar Basics and Then Some Mixing and Pouring the Best Drinks in Town Prettifying Drinks with Garnishes

Chapter 13: Getting Ready for Your Grand Opening, Step by Step

Figuring Out How Much Time You Need to Prepare One Year Out: Planning! Nine Months Out: Finding Funds, a Location, and POS Systems Seven Months Out: Signing the Lease and Setting Up Finances Six Months Out: Getting Organized! Five Months Out: Building and Buying Four Months Out: Manuals and Menus Three Months Out: Supervisors, Suppliers, and Vendors Two Months Out: Preparing to Hire, Attending to Details Six Weeks Out: Finalizing All Paperwork Thirty Days Out: Navigating the Final Month Ten Days Out: Fine-Tuning Three Days Out: Dress Rehearsal! The Day Before: Relaxing before the Big Opening

Part IV : Managing Your Inventory, Revenue, and Future

Chapter 14: Controlling Expenses and Operating Efficiently

Perusing the Power of Purchasing Maintaining Your Bar’s Inventory Paying Attention to What Goes On in Your Bar

Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom

Reading Your Income Statement Deciphering Your Balance Sheet Analyzing Reports in the Bar Business Setting Up Your Payroll System Keeping and Protecting Your Records

Chapter 16: Building and Keeping Your Bar Crowd

Generating Word of Mouth Getting New Customers in the Door Giving Your Customers a Reason to Come Back Maintaining Your Success

Part V : The Part of Tens

Chapter 17: Ten Ways to Run a Safe Bar

Hiring Safely Practicing Fire Safety Using Video Cameras Using Locks and Alarms Preventing Slips and Falls Installing Lighting Checking IDs Serving Hot Food Keeping a First-Aid Kit Following Handicapped and Discrimination Laws

Chapter 18: Ten Myths about Running a Bar

The Hours and Days Are Short Free Drinks All Day, Every Day There’s Not Too Much Paperwork Your Family Will Want to Work for You You Can Hire Good Help in a Snap You Know Everything about Everything Nobody Would Steal from You Everyone Is Trustworthy Everyone Loves the Boss Anyone Can Run a Bar or Tavern

Chapter 19: Ten Bar Owner Sins Not to Make, Ever

Depending on Your Friends and Family Extending Lines of Credit to Customers Allowing Gambling or Betting Not Taking the Keys from an Intoxicated Patron Believing the Customer Needs “Just One More” Lending Money to Anyone Becoming Romantically Involved with an Employee Drinking and Working Drinking and Working (Did We Say This Twice?) Last Call Is Last Call. The End. No More!

Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your Customers

Bounce This! Generous to a Fault Sign of the Times If You Haven’t Got Your Health . . . When Do You Open? Which Are You? Your Wife’s Not Looking for You Nurse or Bartender? Bartender (bärtndr) A Horse A Duck A Pony A Snake A Giraffe The Famous Quasimodo Bar Joke

Part VI : Appendixes

Appendix A: State Alcohol Beverage Control Boards Appendix B: Useful Web Sites for Every Bar Owner

: Further Reading

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