...often copied, never duplicated.Starting A Bar
Starting a Bar and Grill is generally the same as the nightclub business, with basically one exception, size! So, on this page I am going to dedicate it to the unique environment of a smaller business. Although you try and be as personal, friendly, and hospitable as you can in the nightclub industry, you can only take that so far because of the sheer volume of people and the size. When starting a bar, because of it's smaller size, becomes a more intimate setting for your customers. More personal. Just like the TV show Cheers, where everybody knows your name. You as an owner, and along with your staff, must generate relationships, regardless of how subtle. Many people prefer smaller bars because of that personal touch. That "hello Jim". "How are you today". Get it. For many customers of the local bar and grill, that bar becomes a "living room", if you will. People will tend to hang out, meet friends, have something to eat, and talk about sports and politics. The bar and grill become "a family". Starting a bar and building it into something you become very proud of is a wonderful thing. Realizing what I said so far, is important. It's a personal relationship with your customers. If you are not that type of person as an owner, maybe you should think about hiring a manager. As far as the subject of "starting a bar", "owning a bar", or "building a bar", (call it what you will) the process and procedures are the same as starting a night club. You still have to have a targeted customer base, you still have to design it, check for zoning requirements, and on and on. If you haven't done so yet, you should read Starting a bar will require knowledge so start here for some help. Atmosphere is so important in bar. The bar business usually reflects a "cozy feeling" or a "warm atmosphere".
You don't have to be an interior decorator either. Sometimes atmosphere will be created by just operating. What I mean by that is in the process of starting a bar, as time goes by you will start to accumulate equipment, advertisements from your distributors, and such that will start to take up space on you back bar, walls, and even stuff hanging from the ceiling.When starting a bar, remember these types of establishments are usually cozy. If you have just an open room, try to add a couple of walls, or even half walls to create a cubby or two. You know what I mean. A couple of spots that are a little more private, or a little darker, or a little out of the way. A booth or two is also nice. Lighting is always a controversial subject. Personally, I like a darker bar. It lends atmosphere I think. I come from an era where all bars were on the dark side. You still see places like that. I wouldn't suggest you starting a bar with florescent lights in the ceiling. You don't want to look like a department store, do you? On the other hand, some people like a well lit bar. I agree if I was performing surgery, but since I'm not, turn the lights down. A lower lit bar is complimentary to skin tones also. That means everyone looks good! I like that! Put lights behind the bar in back of the glasses. It looks nice, creates atmosphere, and the amber or red color lend itself to reflect good skin tones. Clocks, register lights, and advertisements, provided by distributors also give of a nice light. The bulb is generally white. But the plastic it shines through is always colored. Make use of these items. Just use your imagination. Experiment a little. Another rather important item you also need to address is, are you going to be a restaurant, or a bar with good food.
But, if you are starting a bar, for adults, and an adult brings in a child, you should tell the person that you don't allow children in your bar. Not just the young ones. Any age! Now that's just my opinion. The whole bar shouldn't have to baby sit! And a bar and grill is no place for children.
When starting a bar the next item is food. I know, food and all that goes with it, can be a pain in the ass. But, especially in this day and age, you've got to have it! So, as long as you are going to provide it, make it good. OK. The effort to make a good meal is the same for a bad one. Have a little pride, and make it good. Also, you'll find that many bar and grill have a good reputation for their food. If you don't, you should. So wake up and smell the coffee. Now I'm not saying you have to go crazy with a thirty two page menu! Having a dozen assorted items is fine. But make sure you serve hot, TASTY food to your customers. In the bar and grill business, news travels fast. The word of mouth will bring you many new customers. Also, you'll find when starting a bar, a signature item always helps. Are you know for your Friday fish dinner, or sandwhich? Or how about that shaved prime rib sandwhich on an Italian roll? See what I mean. This next subject should be a no brainer, but you would be surprised. It's keeping your place clean! This is imperative!! Not only for health reasons, but for you customers sake, and maybe some self pride. Starting a bar doesn't mean you have a license to operate a pig pen either. No one likes a dirty place to eat and drink in. And let's not forget that unmistakable smell! C'mon, you know what I'm talking about. Have you ever gone into a place and come out smelling like that place? I have. I didn't go back either. What in the hell are these people thinking, I don't know. Maybe they have sinus problems and can't smell anything. Regardless, there is no exuse. It's a bar and grill, not a pig pen!
If your bartender can only pour the basics, tell them to learn more, or find another job. How they perform their job is the basis of how much money you make! Remember that! If they can't pour a drink and also serve a meal to a customer at the bar. Bye Bye! Same goes with the wait staff. If they don't greet your customers with a smile and a kind word, they have got to go! Are you getting this?? If it's time to clean house, then do it. I don't want to hear you say "I can't get anyone good to work" or "no one will work here because they can't make enough tips". What the hell is that? Is the glass half empty or half full? You don't know until you try. No job is for everyone. You would be surprised who may apply. Offer a decent wage! This new person may increase your business. One last thought on this subject. When you hire someone, and they are really good at what they do, make sure they have a personality to go with it. If not, take the person that's just good at their job, but has personality plus. You should be proud you own a neighborhood bar. The bar business has been the corner stone of our country. Don't run it into the ground. Make it the best you can make it. Although we could talk about many more issues regarding the bar business, I wanted to mention one last thing. And that's the Holidays. You know we have our fair share of Holidays to celebrate in this country. Virtually, every month. Because as a bar owner, your place isn't that large, generally. On these occasions, you should really do it up! Yes! Because of your size, it would never cost you that much to really go crazy here. And your customers appreciate it. You'll even find, they will start to look forward to it. Did you ever go into a bar over a Holiday and find they have one item hanging up with the Holidays name on it? Or taped to the mirror? Or just in their window? C'mon! If you don't have any more enthusiasm then that, maybe it's time for you to hire a manager, or retire. Well, that's my thoughts on starting a bar business. I wish you health and prosperity, and I will talk to you soon. Norm
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Personally, I am a firm believer that a bar and grill is no place for a child. Period. And, I believe if you want a family restaurant, you should have one. If you have a bar business primarily, keep the kids out!
Bar and grill employees are especially important. After all, they are representing you. You need to hire people that have pride in what they do, and like working for you. If you don't have this, CHANGE IT! What are you waiting for?
Put a smile back on your face. Love IS tough sometimes.
