Average Reviews:
(More customer reviews)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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The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM
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