| According to the most recent food expenditure data | | | | Whiskey (Blended or Irish), Canadian Whiskey, White |
| from the United States Department of Agriculture's | | | | Tequila, Gold Tequila,,Vodka, Citrus Vodka, Bourbon. |
| Economic Research Service, spending on food and | | | | 6. Include a variety of cordials. Cordials can be used |
| alcohol in restaurants across the nation was | | | | as mixers, after dinner drinks, or as floaters. Popular |
| approximately $485 million in 2008. With spending like | | | | cordials include, Amaretto, Contra or Triple Sec, |
| this, it is no surprise people who possess an | | | | Crème de Cassis, Grand Marnier, |
| entrepreneurial spirit often desire to own and operate | | | | Crème de Cacao (White & Dark), |
| a restaurant in order to reap the benefits of not only | | | | Kahlua, Sambuca (White), Crème de Menthe |
| food but also beer, wine, and liquor consumption. | | | | (White & Green), Bailey's Irish Cream, B & |
| However, before profits can flow, there are various | | | | B, Curacao (White & Blue), Chambord, |
| factors the new restaurant owner must consider to | | | | Frangelico, Schnapps (Peach & Peppermint), |
| make the watering hole a success. | | | | Tuaca, Melon Liqueur, Southern Comfort, Tia Maria. |
| "Americans enjoy eating out, and the pace of | | | | 7. Include wells in bar construction. Wells, which allow |
| development of the modern lifestyle indicates that | | | | frequently used liquors and liqueurs to be easily |
| they will continue to eat out more in the future," said | | | | accessed, are a necessity in public bars. |
| Douglas Brown, author of the best-selling The | | | | 8. Include a plethora of beers. Make sure to have |
| Restaurant Manager's Handbook. "...Four out of five | | | | different types of beer like lagers, ales, porters, and |
| consumers agree that going out to a restaurant is a | | | | stouts available in draft and bottles. |
| better way to use their leisure time than cooking and | | | | 9. Make beer kegs and taps easily accessible for |
| cleaning up." | | | | staff. Beer taps should be located in an area that |
| One of the most important tasks to prep your | | | | allows bartenders to easily access the kegs. Kegs are |
| restaurant for success is to survey the existing bar | | | | very heavy, but the staff should be able to change |
| environment where your business is located. | | | | them out on their own. Once empty, kegs can usually |
| According to Valerie Mellema, professional bartender | | | | be returned to the vendor for refilling. |
| and author of The Professional Bartender's | | | | 10. Be knowledgeable about storing wine. Reds should |
| Handbook, an effective way to research location | | | | not be storedin the refrigerator, nor should they be |
| must-haves for your restaurant is to talk with others | | | | stored in an area that will expose them to light. |
| in the area to find out about their typical clientele and | | | | White wine should be stored in a |
| what types of food and alcohol are popular. For | | | | temperature-controlled refrigerator. Necessary wines |
| example, in Florida, Land Shark beer is a local favorite, | | | | include: Red Wine, Blush Wine, Sherry (Cream & |
| but in Pennsylvania, Yuengling is a staple of any | | | | Dry), Port (Tawny & Ruby), Vermouth (Sweet |
| flourishing establishment. | | | | & Dry), Rose Wine. |
| "If certain types of beer are popular, be sure to | | | | 11. Use popular brand names when setting up a bar. |
| offer these beers by the bottle and on draft," | | | | Guests will request specific liquors and will be |
| Mellema said. "For a large after-work martini crowd, | | | | impressed if they are available. To make ordering |
| stock the bar with a variety of vodkas and gins, | | | | easy, determine how much of each different type of |
| along with the usual liquors." | | | | liquor is sold. These numbers are used so there is not |
| Creating something to be accommodating, | | | | an excess of inventory and everything will be fresh. |
| comfortable, and entertaining is one of the initial | | | | Always keep at least one back-up bottle of every |
| steps of any successful bar or restaurant business - | | | | liquor. |
| a well-organized establishment with visible stock will | | | | 12. Stock up on required mixers, garnishes and other |
| not only attract guests, but will also make the | | | | Necessities: Cocktails should have the appropriate |
| ordering process flow. Optimal bar organization can | | | | mixers and garnishes. Most guests look forward to |
| be achieved through the following steps: | | | | eating the olives in their martinis or the cherries in |
| 1. Install proper refrigeration. Refrigeration is essential | | | | their Amaretto Sours. Examples of garnish necessities |
| for a bar because many drinks require refrigerated | | | | include Ginger Ale, Grenadine, various types of juice, |
| mixers, garnishes, and even eggs. | | | | lemon-lime soda, lime and lemon wedges, pineapple, |
| 2. Furnish your bar with an appropriate amount of | | | | cocktail onions, fresh mint, Old Bay seasoning, salt |
| cabinets and sinks. Cabinets should be easily | | | | and pepper, sugar, whipped cream. |
| accessible and should contain alcohol and extra | | | | 13. Determine the tools and equipment needed to run |
| necessities, like straws and napkins. Cleaning supplies | | | | a bar. There are various tools necessary in a bar. |
| are essential and there should also be a hand washing | | | | Some tools are necessary for making specific types |
| sink, a triple sink setup, and an all-purpose sink. | | | | of drinks, while others are used in many different |
| 3. Keep a variety of drink-specific glasses in stock. | | | | drink recipes. Examples include a long bar spoon, a |
| Most guests will be impressed if specialized glasses | | | | covered cocktail shaker, wine keys, muddlers for |
| are used. Various glass types included wine glasses, | | | | making drinks like a mojito, and jiggers for measuring |
| pints, beer mugs, highballs, cocktail glasses, martini, | | | | out cocktails. |
| and rocks glasses. Back-ups of glassware should also | | | | 14. Create an inviting atmosphere. Having a bar setup |
| be stored somewhere easily accessible. | | | | that guests will enjoy is important. Many small bars |
| 4. Set up an accommodating bar top. Bar mats for | | | | do not look like much, but the servers and |
| jiggers and mixing glasses, as well as holders for | | | | bartenders are friendly, therefore, the atmosphere |
| napkins and straws, are essential. Bartenders will | | | | and the staff of a bar will essentially make it or |
| appreciate a mixing area with a grate and drain so | | | | break it. Effective ways to create a fun atmosphere |
| the excess liquor and mixers will easily drain. | | | | include plenty of bar top space, televisions, and |
| 5. Supply necessary liquors. These include: Brandy, | | | | jukeboxes, as well as games like darts or pool. |
| Cognac, Gin, Light Rum, Anejo Rum, Blended Scotch, | | | | |
