The Professional Bar & Beverage Manager's Handbook: How to Open And Operate a Financially Successful Bar, Tavern And Night Club

by Miron, Amanda

• ISBN13: 9780910627597
• ISBN10: 0910627592
• Format: Hardcover
• Copyright: 2006-06-30
• Publisher: Atlantic Pub Co

Summary

Book and CD-ROM. A successful beverage operation is much more than top-shelf cocktails. In today's market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. The companion CD-ROM contains all the forms from the book for easy use in a PDF format, and a 100+ page business plan in Microsoft Word.

Table of Contents

Opening a Bar---An Overview
Market Research	19	(2)
Ways to Conduct Market Research	21	(6)
The Competition	27	(3)
Your Business Plan and Financing	30	(5)
Your Bar's Location	35	(3)
Zoning, Permits, and Licenses	38	(2)
Legal Advice	40	(15)
The Cost of Each Drink	55	(2)
Protect Your Profits Before Your Bar Opens	57	(1)
Your Budget---Your Key to Financial Planning	58	(7)
Preparing to Open	65	(4)
The Opening	69	(3)
Employees
Qualities of a Good Employee	72	(2)
Employee Identity and Uniforms	74	(2)
Types of Bar Employees	76	(16)
The Hiring Process	92	(4)
Training	96	(5)
The Final Aspect of Training: Testing and Follow-Up	101	(2)
Keeping Your Staff Happy	103	(4)
Inventory
Vendors	107	(5)
Storage	112	(4)
Supplies	116	(7)
Bar Layout (Nuts and Bolts)
Bar Hardware	123	(3)
Seating	126	(1)
The Front Bar	127	(1)
Streamlining Service	128	(1)
The Under-Bar	128	(1)
Flooring	129	(1)
Climate Control	129	(1)
Customer Comfort	130	(1)
Color Schemes	131	(1)
Bar Recipe and Procedure Manual	131	(2)
Advertising and Marketing
Advertising	133	(1)
Targeted Advertising	134	(2)
Marketing and Public Relations	136	(1)
Word-of-Mouth Advertising	137	(2)
Press Releases	139	(4)
Types of Beverages
Well Items	143	(1)
Call Items	144	(8)
Beer	152	(2)
Wines	154	(4)
The Language of Wine	158	(6)
Ordering Wine	164	(1)
Pricing Wine	165	(3)
Preparing and Serving Beverages
Serving Wine	168	(6)
Wine Service Innovations	174	(1)
Wine Storage and Presentation	175	(1)
Beer Pouring	176	(2)
Mixology	178	(36)
Drink Recipes	214	(10)
Glasses and Glassware	224	(2)
Nonalcoholic Drinks	226	(1)
Servers: The Key to Serving Great Drinks	227	(12)
Food & Sanitation
Good Food, Happy Customers	239	(3)
HACCP & Sanitation	242	(26)
AIDS	268	(1)
Bugs, Insects, and Animal Pests	268	(2)
Kitchen Safety	270	(6)
Exposure to Hazardous Chemicals	276	(4)
Bar Controls
First Step: Security	280	(3)
Controlling Mixed Drinks	283	(6)
Point-of-Sale Systems	289	(3)
Accounting for Bar Sales	292	(1)
Controlling Wine	293	(1)
Controlling Communications	294	(1)
Controlling Cleanliness	295	(4)
Money
Maximize Profits	299	(2)
The Closeout and Audit	301	(2)
Making Money Matters Easier on You	303	(7)
Sample Forms for Your Business	310	(10)
Customers
Expand Your Customer Base	320	(6)
Tips to Making Your Bar a Success
Fill a Local Need	326	(1)
Make Each Customer Count	327	(3)
Appearance	330	(1)
Some Enhancing Touches of Quality	331	(1)
Signature Drinks	332	(3)
Embrace Change	335	(2)
Expansion	337	(4)
Sound Systems	341	(2)
Promotions	343	(2)
Entertainment	345	(6)
Beer Isn't the Only Beverage That Comes Brewed	351	(3)
Live Entertainment and Celebrities	354	(2)
Your Bar's Personality
Decor and Ambience	356	(6)
Patrons	362	(1)
Bar Name	362	(1)
Drinks and Food Offered	362	(1)
Waitstaff	363	(1)
Building Structure	363	(2)
Dealing with Problems
Bad Employees	365	(1)
Unhappy Neighbors	366	(1)
Unhappy Customers	367	(1)
Disturbances Outside or Inside the Bar	368	(1)
Bad Reviews	368	(1)
Crime	368	(1)
No Customers	369	(1)
Too Many Customers	369	(1)
Customer Accidents	370	(1)
Food Poisoning	370	(1)
Small Profits	371	(1)
Intoxicated Customers	371	(2)
Myths About Managing a Bar That Could Hurt Your Business
Myth: Bartending School Is Vital for a Bartender	373	(1)
Myth: If You Hire Experienced Employees, There Is No Need to Train Them	374	(1)
Myth: Hiring Younger Serving Staff Is Best	374	(1)
Myth: The Customer Is Always Right	375	(1)
Myth: Security Staff Is Vital in Today's Bar	375	(1)
Myth: To Run a Successful Bar, Just Serve Great Drinks	375	(1)
Myth: To Increase Profits, Reduce Costs	375	(1)
Myth: You Must Keep Expanding in Order to Make a Profit	376	(2)
Nightclubs
Types of Nightclubs	378	(2)
Differences Between Bars and Nightclubs	380	(3)
Sound Elements	383	(1)
Video Feeds/TV	384	(1)
Layout	385	(2)
Finding Talent	387	(1)
Bar Management for Nightclubs	388	(2)
Security	390	(1)
Marketing	391	(3)
Additional Equipment
Smallware and General Equipment	394	(1)
Kitchen Equipment	395	(1)
Ranges and Ovens	396	(5)
Refrigerators and Freezers	401	(1)
Dishwashers	401	(1)
Pots and Pans	401	(2)
Additional Food Preparation Equipment	403	(1)
Specialty Beverage Equipment	404	(2)
Additional Resources to Find Equipment	406	(1)
Comprehensive Equipment List	407	(19)
Laws by State
Alabama	426	(1)
Alaska	427	(1)
Arizona	428	(1)
Arkansas	429	(1)
California	430	(2)
Colorado	432	(1)
Connecticut	433	(1)
Delaware	434	(1)
District Of Columbia	435	(1)
Florida	436	(1)
Georgia	437	(1)
Hawaii	438	(1)
Idaho	439	(1)
Illinois	440	(1)
Indiana	441	(1)
Iowa	442	(1)
Kansas	443	(1)
Kentucky	444	(1)
Louisiana	445	(1)
Maine	446	(1)
Maryland	447	(1)
Massachusetts	448	(1)
Michigan	449	(1)
Minnesota	450	(1)
Mississippi	451	(1)
Missouri	452	(1)
Montana	453	(1)
Nebraska	454	(1)
Nevada	455	(1)
New Hampshire	456	(1)
New Jersey	456	(2)
New Mexico	458	(1)
New York	459	(1)
North Carolina	460	(1)
North Dakota	461	(1)
Ohio	462	(1)
Oklahoma	463	(1)
Oregon	464	(1)
Pennsylvania	465	(1)
Rhode Island	466	(1)
South Carolina	467	(1)
South Dakota	468	(1)
Tennessee	469	(1)
Texas	470	(2)
Utah	472	(2)
Vermont	474	(2)
Virginia	476	(1)
Washington	477	(2)
West Virginia	479	(1)
Wisconsin	480	(1)
Wyoming	481	(4)
Forms and Charts
Wine Pronunciation & Food Accompaniment	485	(1)
Wine Stocking Guidelines	486	(1)
Beverage-Specific Garnishes & Drink Recipe Card	487	(1)
Alcohol Awareness Summary	488	(2)
Alcohol Awareness Test	490	(2)
Alcohol Awareness Test Answer Key	492	(2)
Blood Alcohol Content Chart	494	(1)
Alcohol's Effect on Driving Skills	495	(1)
Employee Alcohol Policy Notification Agreement	496	(1)
Service Refusal Form	497	(1)
Liquid Measure Conversion Chart & Bar Supplies	498	(1)
Liquor Requisition	499	(1)
Beverage Requisition Form	500	(1)
Beverage Perpetual Inventory	501	(1)
Bar Inventory & Requisition	502	(1)
Wine Cellar Issue	503	(1)
Wine Cellar Bin Card	504	(1)
Bottled Beer Count Form	505	(1)
Bartender's Report	506	(1)
Liquor Order Form	507	(1)
Liquor/Wine Inventory Form	508	(1)
Inventory Form	509	(1)
Liquor Used & Restocked Form	510	(1)
Bar & Inventory Control Report	511	(1)
Liquor Storeroom Inventory Report	512	(1)
Beverage Consumption Report	513	(1)
Liquor Waste Tracking Sheet	514	(1)
Drink Spill Sheet	515	(1)
Cost of Beverage Consumed	516	(1)
Beverage Cost Estimate	517	(1)
Beverage Cost Report	518	(1)
Beverage Cost Report II	519	(1)
Cost Per Ounce --- 750ML	520	(1)
Cost Per Ounce --- Liters	521	(1)
Pour Cost Chart	522	(1)
To-Do List	523	(1)
Daily Planner	524	(1)
Monthly Calendar	525	(1)
Important Phone Numbers	526	(1)
Emergency Contacts	527	(1)
Memo	528	(1)
Purveyor Information	529	(1)
Detailed Incident Report	530	(1)
Customer Comment Form	531	(1)
Robbery Description Facial Form	532	(1)
Robbery Description Physical Characteristics Form	533	(1)
Receiving Checklist	534	(1)
Kitchen Safety Inspection Form	535	(1)
General Kitchen Sanitation Compliance Checklist	536	(2)
Food Safety Temperatures	538
Conclusion
Glossary
Manufacturers Reference
Index