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| Opening a Bar-An Overview | |
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| Market Research | |
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| Ways to Conduct Market Research | |
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| The Competition | |
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| Your Business Plan and Financing | |
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| Your Bar's Location | |
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| Zoning, Permits, and Licenses | |
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| Legal Advice | |
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| The Cost of Each Drink | |
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| Protect Your Profits Before Your Bar Opens | |
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| Your Budget-Your Key to Financial Planning | |
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| Preparing to Open | |
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| The Opening | |
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| Employees | |
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| Qualities of a Good Employee | |
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| Employee Identity and Uniforms | |
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| Types of Bar Employees | |
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| The Hiring Process | |
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| Training | |
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| The Final Aspect of Training: Testing and Follow-Up | |
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| Keeping Your Staff Happy | |
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| Inventory | |
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| Vendors | |
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| Storage | |
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| Supplies | |
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| Bar Layout (Nuts and Bolts) | |
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| Bar Hardware | |
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| Seating | |
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| The Front Bar | |
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| Streamlining Service | |
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| The Under-Bar | |
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| Flooring | |
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| Climate Control | |
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| Customer Comfort | |
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| Color Schemes | |
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| Bar Recipe and Procedure Manual | |
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| Advertising and Marketing | |
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| Advertising | |
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| Targeted Advertising | |
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| Marketing and Public Relations | |
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| Word-of-Mouth Advertising | |
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| Press Releases | |
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| Types of Beverages | |
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| Well Items | |
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| Call Items | |
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| Beer | |
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| Wines | |
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| The Language of Wine | |
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| Ordering Wine | |
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| Pricing Wine | |
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| Preparing and Serving Beverages | |
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| Serving Wine | |
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| Wine Service Innovations | |
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| Wine Storage and Presentation | |
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| Beer Pouring | |
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| Mixology | |
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| Drink Recipes | |
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| Glasses and Glassware | |
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| Nonalcoholic Drinks | |
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| Servers: The Key to Serving Great Drinks | |
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| Food & Sanitation | |
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| Good Food, Happy Customers | |
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| HACCP & Sanitation | |
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| AIDS | |
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| Bugs, Insects, and Animal Pests | |
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| Kitchen Safety | |
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| Exposure to Hazardous Chemicals | |
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| Bar Controls | |
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| First Step: Security | |
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| Controlling Mixed Drinks | |
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| Point-of-Sale Systems | |
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| Accounting for Bar Sales | |
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| Controlling Wine | |
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| Controlling Communications | |
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| Controlling Cleanliness | |
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| Money | |
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| Maximize Profits | |
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| The Closeout and Audit | |
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| Making Money Matters Easier on You | |
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| Sample Forms for Your Business | |
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| Customers | |
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| Expand Your Customer Base | |
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| Tips to Making Your Bar a Success | |
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| Fill a Local Need | |
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| Make Each Customer Count | |
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| Appearance | |
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| Some Enhancing Touches of Quality | |
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| Signature Drinks | |
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| Embrace Change | |
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| Expansion | |
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| Sound Systems | |
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| Promotions | |
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| Entertainment | |
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| Beer Isn't the Only Beverage That Comes Brewed | |
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| Live Entertainment and Celebrities | |
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| Your Bar's Personality | |
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| Decor and Ambience | |
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| Patrons | |
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| Bar Name | |
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| Drinks and Food Offered | |
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| Waitstaff | |
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| Building Structure | |
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| Dealing with Problems | |
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| Bad Employees | |
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| Unhappy Neighbors | |
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| Unhappy Customers | |
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| Disturbances Outside or Inside the Bar | |
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| Bad Reviews | |
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| Crime | |
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| No Customers | |
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| Too Many Customers | |
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| Customer Accidents | |
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| Food Poisoning | |
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| Small Profits | |
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| Intoxicated Customers | |
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| Myths About Managing a Bar That Could Hurt Your Business | |
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| Myth: Bartending School Is Vital for a Bartender | |
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| Myth: If You Hire Experienced Employees, There Is No Need to Train Them | |
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| Myth: Hiring Younger Serving Staff Is Best | |
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| Myth: The Customer Is Always Right | |
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| Myth: Security Staff Is Vital in Today's Bar | |
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| Myth: To Run a Successful Bar, Just Serve Great Drinks | |
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| Myth: To Increase Profits, Reduce Costs | |
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| Myth: You Must Keep Expanding in Order to Make a Profit | |
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| Nightclubs | |
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| Types of Nightclubs | |
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| Differences Between Bars and Nightclubs | |
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| Sound Elements | |
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| Video Feeds/TV | |
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| Layout | |
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| Finding Talent | |
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| Bar Management for Nightclubs | |
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| Security | |
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| Marketing | |
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| Additional Equipment | |
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| Smallware and General Equipment | |
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| Kitchen Equipment | |
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| Ranges and Ovens | |
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| Refrigerators and Freezers | |
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| Dishwashers | |
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| Pots and Pans | |
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| Additional Food Preparation Equipment | |
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| Specialty Beverage Equipment | |
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| Additional Resources to Find Equipment | |
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| Comprehensive Equipment List | |
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| Laws by State | |
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| Alabama | |
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| Alaska | |
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| Arizona | |
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| Arkansas | |
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| California | |
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| Colorado | |
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| Connecticut | |
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| Delaware | |
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| District Of Columbia | |
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| Florida | |
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| Georgia | |
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| Hawaii | |
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| Idaho | |
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| Illinois | |
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| Indiana | |
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| Iowa | |
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| Kansas | |
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| Kentucky | |
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| Louisiana | |
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| Maine | |
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| Maryland | |
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| Massachusetts | |
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| Michigan | |
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| Minnesota | |
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| Mississippi | |
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| Missouri | |
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| Montana | |
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| Nebraska | |
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| Nevada | |
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| New Hampshire | |
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| New Jersey | |
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| New Mexico | |
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| New York | |
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| North Carolina | |
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| North Dakota | |
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| Ohio | |
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| Oklahoma | |
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| Oregon | |
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| Pennsylvania | |
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| Rhode Island | |
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| South Carolina | |
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| South Dakota | |
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| Tennessee | |
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| Texas | |
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| Utah | |
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| Vermont | |
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| Virginia | |
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| Washington | |
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| West Virginia | |
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| Wisconsin | |
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| Wyoming | |
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| Forms and Charts | |
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| Wine Pronunciation & Food Accompaniment | |
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| Wine Stocking Guidelines | |
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| Beverage-Specific Garnishes & Drink Recipe Card | |
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| Alcohol Awareness Summary | |
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| Alcohol Awareness Test | |
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| Alcohol Awareness Test Answer Key | |
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| Blood Alcohol Content Chart | |
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| Alcohol's Effect on Driving Skills | |
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| Employee Alcohol Policy Notification Agreement | |
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| Service Refusal Form | |
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| Liquid Measure Conversion Chart & Bar Supplies | |
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| Liquor Requisition | |
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| Beverage Requisition Form | |
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| Beverage Perpetual Inventory | |
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| Bar Inventory & Requisition | |
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| Wine Cellar Issue | |
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| Wine Cellar Bin Card | |
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| Bottled Beer Count Form | |
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| Bartender's Report | |
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| Liquor Order Form | |
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| Liquor/Wine Inventory Form | |
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| Inventory Form | |
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| Liquor Used & Restocked Form | |
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| Bar & Inventory Control Report | |
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| Liquor Storeroom Inventory Report | |
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| Beverage Consumption Report | |
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| Liquor Waste Tracking Sheet | |
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| Drink Spill Sheet | |
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| Cost of Beverage Consumed | |
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| Beverage Cost Estimate | |
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| Beverage Cost Report | |
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| Beverage Cost Report II | |
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| Cost Per Ounce - 750ML | |
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| Cost Per Ounce - Liters | |
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| Pour Cost Chart | |
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| To-Do List | |
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| Daily Planner | |
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| Monthly Calendar | |
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| Important Phone Numbers | |
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| Emergency Contacts | |
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| Memo | |
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| Purveyor Information | |
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| Detailed Incident Report | |
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| Customer Comment Form | |
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| Robbery Description Facial Form | |
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| Robbery Description Physical Characteristics Form | |
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| Receiving Checklist | |
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| Kitchen Safety Inspection Form | |
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| General Kitchen Sanitation Compliance Checklist | |
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| Food Safety Temperatures | |
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| Conclusion | |
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| Glossary | |
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| Manufacturers Reference | |
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| Index | |