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Running a Bar For Dummies, 2nd Edition, will provide update information on:
Ray Foley, a former Marine with more than 30 years of bartending and restaurant experience, is the founder and publisher of BARTENDER magazine. Heather Dismore is a veteran of both the restaurant and publishing industries. Her published works include Running a Restaurant For Dummies.
Introduction 1
Part I: 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 49
Part II: Gearing Up to Open the Doors 59
Chapter 5: Putting Your Business Plan Together 61
Chapter 6: Selecting Your Bar’s Site, Décor, and Name 77
Chapter 7: Stocking Up on Smallwares and Equipment 103
Chapter 8: Setting Up Your Bar’s Inventory 123
Chapter 9: Planning and Creating Your Menus 143
Part III: Employees, Customers, and Products: Managing the “Right Stuff” 163
Chapter 10: Hiring, Training, and Keeping Your Employees 165
Chapter 11: Rule #1: Practicing Good Customer Service 189
Chapter 12: Boning Up on Bar Beverages 205
Chapter 13: Getting Ready for Your Grand Opening, Step by Step 223
Part IV: Managing Your Inventory, Revenue, and Future 237
Chapter 14: Controlling Expenses and Operating Efficiently 239
Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom 261
Chapter 16: Building and Keeping Your Bar Crowd 275
Part V: The Part of Tens 301
Chapter 17: Ten Ways to Run a Safe Bar 303
Chapter 18: Ten Myths about Running a Bar 307
Chapter 19: Ten Bar Owner Sins Not to Commit, Ever 311
Appendix: Useful Websites for Every Bar Owner 315
Index 323
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