Finally, this book is intended to stimulate thinking about the bar and tavern business, answer a variety of questions and present an assortment of management tools that may be used to successfully operate a bar or tavern. Subject: Bars Drinking establishments Subject: Bars Drinking establishments -- Management. Running a bar or tavern is one of the most popular choices for entrepreneurs who want to operate a small business, but it's a risky business for those who go into it uninformed. Hotel companies, restaurant chains, the National Restaurant Association, and institutions of higher education that offer hospitality programs have been the most active in developing management systems and control procedures. However, even with a developed state of the art, many independent beverage operations still function without adequate controls, a shortcoming this book will address. Should You Stay the Same? In recent years, a greater awareness of alcohol responsibility has changed drinking habits. The technological innovations, population and behavioral changes of the past decade, along with new millennium trends, prompted this second edition.
Fill out the form below and we will contact you within 1 business day. That was the birth of beverage controls, as we know them today. If you have an entrepreneurial bent, that would not have been an uncommon thought. Although, the basics of the business have not changed over the past decade, the way bars and taverns are marketed has changed, as has the equipment used, the products sold, the regulatory laws and the way business is conducted, Today¿s bars are not just selling drinks, they are selling atmosphere, entertainment, a social experience, interesting food, relaxation for some and excitement for others, and hopefully a memorable experience that will generate valued word of mouth advertising. Today most people do not go to bars just to drink; they go to bars for many reasons¿to meet other people, to conduct business or eat while drinking, to dance or listen to music, or to watch sporting events and other entertainments. They engaged accountants to study their operations and recommend ways to operate their food businesses profitably.
Anselm¿s College; the University of New Hampshire Reference Library staff; Karin Witmer of the National Restaurant Association-Educational Foundation; Chad Hale of Perkins Equipment Inc. To those who may someday become proprietors of a bar, tavern, nightclub or restaurant, we wish you a full measure of success and happiness in your quest to achieve your goals. Did the thought cross your mind that it was a wonderful bar and you admiringly wished it were yours? Visit our to see our full price match policy. ¿ The answer was clearly to continue with controls and to expand them to the liquor side of the business as well. After the Revolutionary War, George Washington distilled whiskey and Sam Adams was a brewer. Remember the last time you were in a bar, having a great time¿enjoying good drinks and food with convivial friends? The large companies took action to protect their investment.
Availability based on publisher status and quantity being ordered. When the Prohibition Act was implemented in 1920, the manufacture and sale of alcoholic beverages was outlawed. Minimum starts at 25 copies. Laying Out an Efficient Floor Plan Designing Your Bar Equipping Your Bar How to Size Equipment The Bar Lounge Evaluation and Improvement Designing a Service System Glassware Food Service in the Lounge Environment and Decor Action Guidelines 7 Operating Profitably Inventory Turnover Rate How to Select Your Inventory Know Your Metrics Receiving, Storing, and Issuing Liquor Your Beverage Sales Representatives Using Standardized Drink Recipes The Importance of Supervision Entertainment Inspecting and Maintaining Equipment Action Guidelines 8 The Bar and Bartending Staffing the Bar Bar Policies Should Be Clear Preparing to Open the Doors Handling Cash and Charges About Drinks Drink Classifications and Pricing Liquor Pouring Techniques Mixology Bartending Tools Glassware Garnishes Drink Recipes Teamwork Produces Better Profits 9 Managing Your Employees Guest Service Comes First How to Get the Most from Your Employees Labor Turnover Rate Payroll Analysis Initial Interviews Exit Interviews New Employee Orientations Training Your Staff How To Gain Your Employees¿ Cooperation How To Improve Employee Morale Keep the Lines of Communication Open Conducting Staff Meetings Beware of Hidden Agendas Job Descriptions Action Guidelines 10 Financial Control of the Business Understanding the Income Statement Understanding the Balance Sheet Analyzing Statements Trends How Much Control is Enough? In Roy Alonzos classic The Upstart Guide to Owning and Managing a Bar or Tavern, readers will receive information on planning the business, making the initial investment, marketing strategies, and much more. Evaluating an Opportunity Selecting Your Legal Form of Business Raising Additional Capital Selecting a Location and Property Selecting a Name Managing Risk Action Guidelines 5 Planning for Profits The Cornerstone of Planning is the Business Plan Estimating Your Start-Up Costs Description of a Business Plan Action Guidelines 6 Facilities and Equipment Planning Determining Your Equipment Needs Should You Buy or Lease Equipment? I would like to thank the Perlick Corporation and in particular Scott Schloerke, for information, photos, and drawings; Peter Egleston for sharing the history of the Portsmouth Brewery and Smuttynose Brewing Company for information on micro breweries; Redhook Brewery and Ryan Berry for photos; Joseph Danehy of the University of New Hampshire for his computer expertise; Barbara Balboni, editor at R.
Taverns were often the secret meeting places of such prominent patriots as Washington, Franklin, Jefferson, Revere, and the Adams brothers, during the early revolutionary days. When viewed that way, it became obvious that the same kinds of accountability and controls used by industry in general could be adapted to the food and beverage industry. While the book is not intended to make readers experts in accounting, law architecture, and other specialized fields, it will give them an awareness of what is involved in all areas of the bar business and will allow them to effectively communicate their wishes and concerns to the professionals with which they deal. Also the author of The Upstart Guide to Owning and Managing a Bar or Tavern, Alonzo has served as a food and beverage consultant, partner and general manager of a full-service restaurant, and supervisor of a faculty club and campus restaurant. After the Prohibition Act was repealed in 1933, legalizing the sale of liquor, the question arose, ¿Do we go back to the old ways, or continue to use accounting controls? Most of us are attracted by the places we like, especially if they appear to be highly profitable. Where any laws are discussed in this book, it is only to make the reader aware of their existence.
Liquor profits were sufficiently high as to disinterest proprietors from spending a great deal of time or effort on controls. The book is as much a source for business-building ideas, as it is a roadmap for getting through the start-up process. Abraham Lincoln held a tavern license in Springfield, Illinois. Laws vary from state to state and between the various levels of government. Is Bar Ownership for You? Should You Sell the Business? The following chapters guide readers through the process of starting a bar from the initial idea to the grand opening, and give them techniques and procedures for operating it profitably. That was done, and the industry not only survived, it profited.
. The opening chapters give readers the background of the industry and insights on current trends that are shaping the business. There are bars that sell food and restaurants that sell alcoholic beverages. More Information Shipping Weight 0. Today, a bar can be any of these things, but, it wasn¿t always that way. Running a bar or tavern is one of the most popular choices for entrepreneurs who want to operate a small business, but it's a risky business for those who go into it uninformed. This updated second edition includes two all-new chapters that cover the latest trends in the bar and tavern, such as computer and security systems, and bartending essentials.
Other industries have three basic spheres of activity: 1 procurement and warehousing, 2 manufacturing, and 3 sales and service. This book is intended to give readers a sense of what the bar business is like, to help them evaluate whether it is the right business for them. Know Your Business Life Cycle Market Research Identifying Your Target Market Clarifying Your Guest¿s Wants and Needs Competitive Strategies How to Get New Guests The Grand Opening Free Publicity The Ongoing Campaign¿Keep Them Coming Back How Do You Want To Be Perceived? Management was conducted to a large extent by whim and personality, rather than systems and procedures. Prior to the Prohibition era, the food and beverage industry had very few management controls. Consequently, nothing in this book is offered as legal advice or an interpretation of a law and should not be construed as such.