okay after over a year of planning i have managed to purchase a bar that will be up and running by this December now over the summer i will be tending bar to learn the tricks more i tended bar during college. now i am very stressed out by this move because it means i won't get to see my fiancee that often and i will be working longer hours and i will be under a lot of stress since 75% of all bars fail their first year and i live in nyc however i know its the right move and its going to take a lot of planning to do and it will be worth it and my fiancee is hoping to open up her own small buisness as well she wants to open up a beauty salon and i was wondering if there were any small buisness owners on this site that could give me some tips on how to run a small buisness my first year
Most Helpful Guy
A few things in general:
- Have a TIGHT accounting system - inventory after each shift, and review the figures every day. Today, there are programs that can easily email you a spreadsheet to your phone, etc.
- Understand that your employees are there to serve your customers and make you money. They are NOT your friends! You should be able to fire anyone at anytime if they become a negative to your business, so be cautious (at least!) about hiring friends or relatives. Instead, hire the BEST WORKERS.
- Treat your workers well, but set high standards for them from DAY 1 and enforce those standards fairly and across the board. Post sales/profit/etc. figures for employees regularly, just like a teacher posting mid-term grades.
- Keep the place CLEAN. You need to make a list of what needs to be clean, and EVERY employee needs to have an assigned cleaning task before they go home, and someone needs to check their work and sign off on it. Then YOU need to check it regularly, and if you find something that got missed, add it to the list. On Tuesdays, Bob cleans out the walk-in after close, and Cheryl cleans and bleaches all the beer drains, etc.
- Serve food - QUALITY bar food (no frozen products!) - and hold high standards for the kitchen.
- Pay to bring in experts to train your staff (or help you weed out the dead wood and find better staff) in any areas you aren't strong. Yes, it costs money, but in most cases, the resulting profit increases will pay for the expert's time in 1-2 months easily.
And, I'm totally serious here, watch every single episode of Bar Rescue. That show will give you a PhD on all the things that can go wrong with a bar and how to fix them, and along the way it gives you tips on important things that you might not know about. You will see that in failing bars, there is usually a lack of training and a lack of standards across the board.0