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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 hun
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Falls short in several areas,
Other than being a patron of Bars and Taverns I thought I knew very little of the business side of operating such an establishment. This 550 page very large-print book only made me a little bit smarter.
I would have been a lot happier if the book was half the price and all the large-print filler material and excess white space was deleted. More on that below.
I became a trustee of a non-profit service organization that runs an active 7 day a week social club. My responsibility is to audit the overall organization. I was hoping that I could find a book that would teach me enough specific details to understands the management side of purchasing, inventory, financial controls, and the segregation of financial responsibilities among employees to get the Food, Beer and Alcohol part of our operation on a sound business footing. The sub-title, “How to operate a financially successful bar …”, is misleading since those sections for my use are very weak.
The section on ‘Bar Controls’ is basically from the marketing descriptions from different equipment providers that I had previously read on the internet with a simple google on the topic. [...]. There is no help in suggesting a choice criteria for one’s own specific problem.
This book relies too heavily on manufacturers provided product information in several chapters. Recommend that if that is your interest depend upon the internet rather than this book if only for timeliness of data.
There is at least a 50 page section that attempts to summarize all state laws. Can’t imagine why that is in the printed book. It is also on the cd-rom. A simpler chart showing each state code by chapter and verse and url would have been more helpful and more up to date.
There is a 63 page section on forms and charts that is also on the CD-ROM. A pdf file is used to capture the form as it was scanned from the book. The forms have the page number, chapter number and chapter title on the footer of every form. It would have been better if the format was something that was usable and could be customized by the reader. It is not. Some standard word processing format or spreadsheet format might have made the book worthwhile to get a tracking system started for purchasing, inventory or financial controls.
There are 32 pages of recipes for mixing drinks (about 5 to a page). I have seen bar tender recipe books at some bars, but have never seen one in an 11 3/4 by 8 3/4 inch format. If your bartenders need a book – this one is not the answer.
This book is better described as an introductory overview of the business. There is enough there to learn something but the book is over-priced. If I could have found a copy to have browsed through, I would not have bought it for my needs. If you are serious about opening a bar go ahead and buy this book. But you better plan on buying several others too.
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|A True Handbook for the Profession,
The Professional Bar and Beverage Managers Handbook has the look and feel of an encyclopedia on the outside, and the contents of a detail oriented bar entrepreneur on the inside. It’s a large book, with large print, which leaves plenty of room for margin notes. The book is quite comprehensive and covers end to end, everything to consider when opening and running a bar or nightclub.
The opening chapter provides an extensive overview of opening a bar. It suggests several questions to ask yourself, offers how to conduct market research and analyze your competition and tips on financial planning. This chapter also goes into creating a business plan and provides a 50-page sample business plan to model on the accompanying CD-ROM.
The depth and breadth of detail covered is quite impressive. Topics covered include laws of various states, how to properly prepare and serve drinks, controls, finances, and so much more. An example of the detail can be found in chapter 7, where a section goes into the process of properly pouring a beer. Additionally there are several web links sprinkled throughout the pages pointing the reader to a variety of suppliers and vendors.
Some information may seem over simplified, or common sense, such as the section on “The Qualities of a Good Employee,” however this is offset by the overall thoroughness of each section and truly contains the level of information one would expect in a bar manager’s handbook.
The CD-ROM is chalk full of forms and charts. The same documents that are contained in chapter 19 are conveniently stored as PDF files for ease of printing. These documents range from alcohol awareness charts inventory control reports and more. My only qualm with the CD-ROM is that the forms are not stored in a format easily edited by end users.
The book is a little pricey, but considering all that’s packed into it, there is no question that you’ll get more than you pay for, and something you’ll want on your shelf. You’ll find it at Amazon.com. Bottom line, if you’re already a bar or nightclub owner, you could gain some new information, and if you’re thinking about opening a bar, you’ll have a better idea of what it takes.
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|The best bar management book in the market!,
The Professional Bar and Beverage Manager’s Handbook is a hefty hardback, and serves as a comprehensive guide to the successful management of bars, pubs, and night clubs. This volume comprises nineteen chapters that cover diverse topics such as how to make a gin and tonic, hiring and firing employees, to tips on how to recognize fake IDs.
A unique and useful feature of this book is the clear state-specific legislation that regulates bar operation in each area. For instance, in Arizona, Happy Hour Laws dictate that no free drinks may be given to patrons, and that bartenders must be age 19 or over in order to pour, sell, and serve alcohol.
Easy to reproduce sample forms include the most common forms used in restaurant management, such as a Receiving Checklist to a Pour Cost Chart form, but also include unique and useful forms such as a robbery description form. A handy companion CD-ROM is included in the volume, and provides forms critical to any successful bar operation, including a sample business plan.
Other useful features of this book include a glossary of bar and management terms, as well as a reference list of manufacturers and service providers. The Professional Bar and Beverage Manager’s Handbook is highly recommended for anyone involved in bar and night club operations.
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