Running a Restaurant For Dummies by Michael Garvey

Author:Michael Garvey
Language: eng
Format: epub
Publisher: Wiley
Published: 2011-09-08T16:00:00+00:00

Chapter 11

Setting Up a Bar and Beverage Program

In This Chapter

Equipping your bar and keeping it clean

Packing the house

Serving beer, wine, and liquor

Playing it safe

Whether you’re looking to open your neighborhood’s new favorite pub where regulars become permanent fixtures, the in club with the latest music and best drink specials, or an elegant wine bar attached to a chic new restaurant with an up-and-coming chef, this chapter is for you. Here, we cover everything you need to think about when opening your bar, from equipment and supplies to attracting customers.

But don’t be so quick to skip past here if your establishment doesn’t have an actual wooden bar with stools and all. If you plan to serve alcohol, you’ll want to stick around because we also help you set up a beverage program. We give you info on figuring out what you need based on your restaurant concept; tips on stocking, pricing, and selling beer, wine, and liquor; and important information on serving alcohol responsibly.

We can’t begin to cover all the ins and outs of setting up a bar in this chapter, so for more information, check out Running a Bar For Dummies, by Ray Foley and Heather Dismore (John Wiley & Sons, Inc.). It’s brimming with great ideas for making the most of this money-making center of your restaurant.

Setting Up Your Bar

Your bar must match your concept. If you have a bar and restaurant together, the themes should be connected. One global chain of Australian steakhouses is basically made up of bars that happen to have restaurants built around them. Most diners come in and have to wait for a table just long enough to sit at the bar and have a drink. Other successful restaurants have only a service bar (with no stools or counter) that’s accessible only to the wait staff.

Before purchasing any bar equipment, think about your goals. Decide whether you want your bar to be the primary source of income for your business or subordinate to the restaurant. This decision helps you determine how much space to dedicate to your bar, your dining room, and all the other front-of-the-house areas. (Chapter 9 covers laying out the front of the house.)

Form and function go hand in hand when setting up a successful bar business. If you have a free-standing bar, spend time considering both factors in your design. The following sections focus on the specifics.

Figuring out furniture

Furniture helps set the stage for your bar. After you’ve spent some time working on your FOH floor plan and setting up your space (see Chapter 9), you’ll have a good sense of what furniture works for your bar. The basic bar furniture list looks a little something like this:

Bar and service rail: Decide where to put the actual bar. Look to Chapter 9 for help in laying out your bar within your restaurant.

Bar stools: If you need bar stools, consider the number of stools you need based on the length of your bar.

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