R. Foley, Heather Heath

Running a Bar for Dummies

• Broschiertes Buch

Produktbeschreibung

Own and operate a bar that stays afloat Pouring drinks on the rocks is easy; keeping your business off the rocks takes a little know-how. Running a Bar For Dummies gives you the info you need to run a solid bar establishment from the beginning. Start by making a business plan and getting your license, then discover how to keep customers happy and coming back for (not too much!) more. Owners and managers will learn to control expenses, track revenue, utilize the latest apps, and survive the slow seasons. Keep your bar running smoothly with this thorough Dummies guide. Inside... * Deciding what type of bar to open and where to open it * Building your inventory * Finding and keeping customers * Managing your online presence * Staying flexible & adaptable * Dealing with difficult patrons * Common mistakes to avoid

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Produktdetails

• Verlag: John Wiley & Sons Inc
• 3 ed
• Seitenzahl: 384
• Erscheinungstermin: 2. Mai 2024
• Englisch
• Abmessung: 226mm x 183mm x 23mm
• Gewicht: 730g
• ISBN-13: 9781394245789
• ISBN-10: 1394245785
• Artikelnr.: 69123375

Autorenporträt

R. Foley is the publisher of BARTENDER Magazine, the first magazine geared toward bartenders. Heather Heath is author of Running a Restaurant For Dummies and Jewelry Making & Beading For Dummies. She's also a veteran of the bar and restaurant industry.

Inhaltsangabe

Introduction 1
Part 1: Cheers! Getting Started in the Bar Industry 5
Chapter 1: Bar Business Basics 7
Chapter 2: Understanding What It Takes to Own and Operate a Bar 15
Chapter 3: Minding the Money and the Law 29
Chapter 4: Deciding What Type of Bar to Have 51
Part 2: Gearing Up to Open the Doors 63
Chapter 5: Putting Together Your Business Plan 65
Chapter 6: Selecting Your Bar's Site, Décor, and Name 83
Chapter 7: Stocking Up on Smallwares and Equipment 109
Chapter 8: Setting Up Your Bar's Inventory 131
Chapter 9: Planning and Creating Your Menus 147
Part 3: Employees, Customers, and Products: Managing the "Right Stuff" 169
Chapter 10: Hiring, Training, and Keeping Your Employees 171
Chapter 11: Rule #1: Practicing Good Customer Service 195
Chapter 12: Boning Up on Bar Beverages 211
Chapter 13: Getting Ready for Your Grand Opening, Step by Step 231
Part 4: Managing Your Inventory, Revenue, and Future 247
Chapter 14: Controlling Expenses and Operating Efficiently 249
Chapter 15: Keeping Your Bar's Bottom Line from Hitting Bottom 271
Chapter 16: Tackling Technology for Your Bar 285
Chapter 17: Building and Keeping Your Bar Crowd 299
Part 5: The Part of Tens 319
Chapter 18: Ten Ways to Run a Safe Bar 321
Chapter 19: Ten Myths about Running a Bar 327
Chapter 20: Ten Bar Owner Sins Not to Commit, Ever 333
Appendix: Useful Websites for Every Bar Owner 337
Index 341