The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM [Hardcover]

Amanda Miron (Author), Douglas R Brown (Author)

Book Description

Publication Date: October 30, 2005

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 hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. The companion CD-ROM contains all the forms from the book for easy use in a PDF format, and a 100+ page business plan in Microsoft Word.

Editorial Reviews

Review

"If you are thinking of opening your own bar, make sure you read this handbook first." -- Mike Snyder, MrGoodbeer.com

"If you are thinking of opening your own bar, make sure you read this handbook first." -- Mike Snyder, MrGoodbeer.com

"If you are thinking of opening your own bar, make sure you read this handbook first." -- Mike Snyder, MrGoodbeer.com

"If you are thinking of opening your own bar, make sure you read this handbook first." --Mike Snyder, MrGoodbeer.com

This is an excellent book, providing a thorough examination of the bar business. Anyone considering the bar business, whether as a new start-up or purchasing an existing one would do well to read this book. For the beginner it poses some important aspects of the business and points out the work involved with operating successfully versus the romantic idea of what being a bar owner is. It covers essential issues like legal issues, permitting and determining customer base and appeal in detail for the beginner. For the seasoned bar owner or manager it gives good advice on assessing customers, cost issues and dealing with problems. As someone who has professionally consulted with prospective and present bar owners about their businesses, this book will be a welcome addition to my job.There is no one who wouldn t be able to apply knowledge from this book to their business and improve the business. --Jeff Uher Co-founder Uher Hospitality, LLC

The Professional Bar & Beverage Manager's Handbook is a necessity and your ultimate guideline to success! --Gilles Bensabeur

Product Details

• Hardcover: 560 pages
• Publisher: Atlantic Publishing Company (October 30, 2005)
• Language: English
• ISBN-10: 0910627592
• ISBN-13: 978-0910627597
• Product Dimensions: 11.2 x 8.7 x 1.5 inches
• Shipping Weight: 4 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #121,317 in Books (See Top 100 in Books)
  • #63 in Books > Cookbooks, Food & Wine > Drinks & Beverages > Bartending

Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

3.0 out of 5 stars Falls short in several areas, February 9, 2009

By 

Paul Howe - See all my reviews
(REAL NAME)   

This review is from: The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM (Hardcover)

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.

22 of 25 people found the following review helpful:

5.0 out of 5 stars A True Handbook for the Profession, January 26, 2007

By 

Mike Sullivan "CoolBars.com" (Chicago, IL) - See all my reviews

This review is from: The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM (Hardcover)

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.

11 of 12 people found the following review helpful:

5.0 out of 5 stars Those Planning To Open A Bar Need This Book, August 20, 2006

By 

Rebecca Lanham (Florida, USA) - See all my reviews

This review is from: The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM (Hardcover)

I found the format of this book to be very sturdy. The hard cover and strong binding almost guarantee this book will have a nice long life. The larger size of the book allows for larger print inside, which I found much easier to read than many smaller format items.

The text itself is very detailed. In a step-by-step fashion, the authors guide prospective bar, tavern or night club owners through the process of opening a successful business. With relatively short chapters - full of bulleted, numbered lists - this title will be a great resource in those moments when a bar owner needs to find something in a hurry.

This title is all inclusive, as it covers subjects from money matters to food preparation and storage. If you can only buy one book about opening a tavern or bar, this is one you should consider.

Chapter 18 will surely be a popular chapter, reviewed again and again by club owners. Tables giving an overview of all the laws are included. Each of the states are put in order alphabetically, including information on age of service, maximum alcohol per drink, happy hour laws, and server training.

Although not a book that is necessary for the general population, this book definitely deserves a spot on the bar, tavern and night club owners' shelves.