Most of us, both bartenders and civilians, have at some point contemplated opening our very own bar or restaurant. For most people it is an idea that surfaces at three in the morning, spiked by a mix of pissy lager and a few too many Grasshoppers, and is (thankfully) quickly forgotten the next day. But some very few people are lured into the bar business, drawn towards the lifestyle, the idea of that perfect man cave for you and all your friends, the notion that you´ll be paid to go to the pub and that there´s a quick buck to be made.

The reality is, of course, very different. Soon, the bills are pouring in, your life savings went into danish design furniture that was wrecked within the first month, your friends stopped coming by as soon as the free drinks dried up, the toilet is broken and you´re running dangerously low on vodka, but you have no more credit with your suppliers.

So many bars have been opened with the best of intentions and a heart of gold, only to disappear within a year or two when the money´s run out and your friends have gone home. Creating a sustainable business is one of the greatest challenges in the bar industry, and this is something that is under communicated at best. As a start-up independent business, a bar is not very easy to manage if you do not have the proper background, education or experience.

There are many variables to take into account, first of all getting the guests through your door six or seven nights a week. You have to be unique, yet approachable. There needs to be a clear concept that defines your target group without alienating anyone who might walk in. This might seem like the obvious part, but everything from the location of your bar, the layout of the room, the music, the age group of your staff and how they present themselves are key factors in making this work. The bars that live for five, ten, twenty, fifty or a hundred years are bars that stay unsensitive to trends, but sensitive to their surroundings. They are created for the community, and their bartenders are aware of their social responsibilities both as local culture bearers as well as looking out for the well being of their guests.

So congratulations, you have done your market research, your bar room looks like a million dollars (though it is probably all hanging together by duct tape behind the scenes), the bar is crowded, the music is bangin’, the money is rolling in, but your checks are still bouncing. The most expensive part of your business will be a disgruntled staff. Keeping your staff happy and loyal, creating a working atmosphere where professionalism and friendship walks hand in hand is alfa omega. A bar that pulls this off is already halfway there, these are the bars that are talked about years and years down the line, these are the bars that constantly evolve, but somehow always stay true to their values and visions. But when Tony the Bartender who has a borderline cocaine problem starts skimming off the top because he feels neglected by management, your business is on a slippery slope going nowhere. As a manager or owner you need to find the sweet spot between the accountability of your staff and the appreciation for their efforts, nurturing their creativity but at the same time teaching the staff the importance of working consistently with a business mindset. Jim Meehan of PDT, New York, phrased this beautifully: ”If you´re only watching your bottom line, you will never reach the top.”, you need to think holistically.

Good luck!

Jesper Høst – Head Bartender No. 19 Oslo Norway and co-founder of Project leader Behind Bars Consulting

Email: cocktailkultur@gmail.com, info@behindbarsconsulting.com

Instagram: @cocktailkultur

Facebook: /jesper.cocktailkultur, /behindbarsconsulting

Site: http://www.behindbarsconsulting.com

Previous articles with Jesper Høst

Previous articles I BAREN