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Running a bar is perceived by many outside the hospitality industry to be a relatively simple vocation. But to those whose job it is to make sure that their customers have an outstanding outing, the employees don't disappear with the take, and the owners maintain a steadily rising profit margin, the daily grind of running a bar is nothing compared to the tension that comes from trying to figure our how to take it to the next level. That's where our book comes in. If we can help you relax, concentrate on your core business and learn just one new idea every day that you can easily implement within your establishment, then this publication will have paid for itself a thousand times over by year's end--and your bar operation will be on the fast track to "nest big thing" status. Perhaps some of othese tips won't apply to you, but one thing is for sure: plenty of them will. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed.