Table of Contents

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, Decor, 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

About the Author

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 .