Managing costs is an important, if perhaps somewhat unglamorous, part of any business. And in the bar world one of our greatest costs is our cost of goods (COGS) and so negotiating the best possible deals you can get with your suppliers is paramount.
Today, operator Sven Almenning continues his series on how to open a bar, with a look at financials, P&L sheets and forecasting. Below you can also download the Excel spreadsheet Almenning uses to run the numbers on their new bars, and check out the video as he walks you through the spreadsheet.
Many bartenders want to, one day, open their own bar. To have their own little piece of the action. Steve Schneider has some advice on getting there.
This is the second instalment in a series by Speakeasy Group owner Sven Almenning, offering advice on How to Open Your Own Bar. Below, Sven is looking at hiring designers.
Sometimes designers miss things — it's not uncommon to ask where the damn bin is supposed to go — and it can take a while before it feels natural to bartend in the space.
The Barber Shop's Mike Enright gives his advice on opening a bar, finding a site, budgeting for the build and beyond, and working with builders.
"If I make a beautiful looking menu, but it doesn’t work in the space, I asked the wrong damn questions." Chanel Liquori on good graphic design for bars.
We know that a bad review can make or break a bar. But how does the process work? What does a bar reviewer look for? We put these questions and more to the well-regarded freelance food and drink writer – and critic — Max Veenhuyzen, to learn how a critic thinks.