http://www.manageyourbar.com Opening a Bar Resource: 100s of Tools for Running a Bar or Managing a Bar en-us barry@manageyourbar.com http://www.manageyourbar.com/public/417.cfm For many bars around the country, the current economic climate has changed the way they do business. I have spoken to numerous bar owners who have admitted having to lay off staff, change their opening hours, while others have unfortunately had to call it a day. http://www.manageyourbar.com/public/415.cfm So you've discovered that your kitchen isn't the profit center you want it to be. Instead for some reason, your kitchen is dragging down the other parts of your business. Unless you are happy to run your kitchen at a loss, the chances are that you want to plug the losses as soon as possible. http://www.manageyourbar.com/public/413.cfm As trends have shifted over the past few years, most bar owners came to the realization that they couldn't generate enough business by focusing solely on drink and so kitchens became a standard addition to the progressive bar. http://www.manageyourbar.com/public/403.cfm I'm going to go off topic here for a second, but you'll see where I'm going with this….Just 18 short days ago, an unknown 12 year old boy called Greyson Michael Chance from Edmond, Oklahoma performed an amazing cover of a Lady Gaga song "Paparazzi" at a school talent show. http://www.manageyourbar.com/public/396.cfm Almost everyone at some point in their lives has thought that running their own bar would be great fun and a good way to make a living. This is especially true for those who have worked in bars and have always thought they could run the place better than their managers or the owners. http://www.manageyourbar.com/public/395.cfm Quite frankly, failing to plan is the equivalent of planning to fail. Yes, opening your own bar can be a dream come true, combining your life long dream with a handsome revenue stream in a business you love. However without the proper planning it could quickly turn into your worst nightmare and force you into bankruptcy. http://www.manageyourbar.com/public/394.cfm Your business plan for your new bar should be as thorough as possible. If you are planning on applying for a loan or raising capital from investors to launch your new venture you definitely need to build a professional business plan that includes all of the elements that prospective investors and lenders will be looking for. http://www.manageyourbar.com/public/392.cfm I've beat this drum many times before and it's one that I will continue to beat for as long as I am the victim of what I call a "consistent inconsistency": In other words, the continuing lack of a standard when it comes to drink preparation, menu presentation and service. http://www.manageyourbar.com/public/391.cfm If your bar or nightclub website is more than 3 or 4 years old, there's a good chance that some "flash" elements were used to add a dramatic intro, flashy transition effects, to build your contact form or even to build the entire site. http://www.manageyourbar.com/public/385.cfm It's certainly been a crazy week in the world. Who ever thought that something that we can't see, can't feel or can't hear could cause so much mayhem to world travel? It's going to take a long time before the effects of Iceland's unpronounceable volcano wear off and before everyone can get back home. http://www.manageyourbar.com/public/345.cfm Many bar owners steer away from offering more than a handful of quarter bottles of wine due to lack of knowledge or experience with this drink of the Gods. However, ignoring the opportunities that wine offers your business means you could be turning away business without even knowing it. One way to increase your customer numbers midweek or during the slow season is to host a wine tasting event .Now I know what most of you are saying: "We don't know enough about wine to host a wine tasting", or "I wouldn't know where to begin http://www.manageyourbar.com/public/188.cfm Download a Job Description Template for the Restaurant Manager in your business to aid with induction and training. The Restaurant Manager is usually responsible for the day-to-day operation of the restaurant, including the quality of food preparation, presentation, and service; and guest seating. http://www.manageyourbar.com/public/193.cfm Do you provide your staff with uniforms free of charge? If so, you'll want to keep a record of what you have issued and to whom. Use this sheet to streamline this process. http://www.manageyourbar.com/public/187.cfm Download a Job Description Template for the Kitchen Porter in your business to aid with induction and training. The Kitchen Porter/Dishwasher performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition: Sweeps and mops floors, Washes worktables, walls, refrigerators, and meat blocks, Segregates http://www.manageyourbar.com/members/150.cfm How often have your staff approached a table not knowing what the Specials of the day are or even if that's the table they should be serving? Download the Daily Work Sheet and Specials Template so you can prepare daily records of your food specials of the day as well as any work notes your staff need to be aware of. http://www.manageyourbar.com/public/186.cfm Download a Job Description Template for the Receptionist/Hostess in your business to aid with induction and training. A Hostess is normally employed to greet and meet patrons at the main entrance to the Bar or Restaurant and to assist in seating guests. http://www.manageyourbar.com/public/160.cfm Use this Server Opening Shift Checklist to ensure your servers are prepared and focused for the day ahead. The opening shift can be the most crucial shift of the day as it affects all other staff coming in throughout the rest of the day. http://www.manageyourbar.com/public/185.cfm Download a Job Description Template for the Personnel and Training Manager in your business to aid with induction and training. If you have a large workforce, keeping physical personal files for each and every employee can be hectic and more so when information has to be filed or retrieved. This is one role of the Personnel Manager. http://www.manageyourbar.com/public/162.cfm Do you monitor the temperatures in the stores and fridges? If not, you should be! Temperature record keeping is essential for compliance with HACCP regulations. http://www.manageyourbar.com/public/184.cfm The executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. The position requires extensive cooking experience and often involves actively cooking, but it also involves a high level of business management of the kitchen.