Table of Contents

Introduction. Part I: Cheers! Getting Started in the Bar Industry. Chapter 1: Bar Business Basics. Chapter 2: Understanding What It Takes to Own and Operate a Bar. Chapter 3: Minding the Money and the Law. Chapter 4: Deciding What Type of Bar to Have. Part II: Gearing Up to Open the Doors. Chapter 5: Putting Your Business Plan Together. Chapter 6: Selecting Your Bar's Site, Decor, and Name. Chapter 7: Stocking Up on Smallwares and Equipment. Chapter 8: Setting Up Your Bar's Inventory. Chapter 9: Planning and Creating Your Menus. Part III: Employees, Customers, and Products: Managing the "Right Stuff." Chapter 10: Hiring, Training, and Keeping Your Employees. Chapter 11: Rule #1: Practicing Good Customer Service. Chapter 12: Boning Up on Bar Beverages. Chapter 13: Getting Ready for Your Grand Opening, Step by Step. Part IV: Managing Your Inventory, Revenue, and Future. Chapter 14: Controlling Expenses and Operating Efficiently. Chapter 15: Keeping Your Bar's Bottom Line from Hitting Bottom. Chapter 16: Building and Keeping Your Bar Crowd. Part V: The Part of Tens. Chapter 17: Ten Ways to Run a Safe Bar. Chapter 18: Ten Myths about Running a Bar. Chapter 19: Ten Bar Owner Sins Not to Make, Ever. Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your Customers. Part VI: Appendixes. Appendix A: State Alcohol Beverage Control Boards. Appendix B: Useful Web Sites for Every Bar Owner. Index.

About the Author

Ray Foley is the bestselling author of Bartending For Dummies and has been a professional bartender for more than 20 years. Heather Dismore has extensive experience in bar and restaurant operations.