I am looking for ideas to go along with some basic local understanding of what would work. I owned 2 bar/pool/ beer and wine only restaurants 40 years ago, in my 20's. I am now 71.
I live in a small town (8000) with no real surrounding areas to draw from. I am thinking of opening a pool room/bar with my son. He is a Cordon Bleu trained chef but is wheel chair bound. This would be a legacy business he could run after I am gone.
There are no good pool tables at any of the local bars. The best they have is a 6 1/2' Valley with dead rails. There are two active pool leagues which are part of a statewide system that operate out of the local bars. When the players "go to state" they play on 7' Diamonds with Simonis cloth.
There is no place for local kids to hang out.
My basic concept is to have two sides with a common entrance that splits into two sections served by a common horseshoe bar in the center(see attached basic floorplan). One change to the floorplan the tables and bench seating will be replaced with a drink rail and bar stools to take up less space. One side no alcohol, family pool hall with some arcade games. The other side more like a conventional bar.
The wait staff could service both sides and the hours would vary with one side closing earlier than the other.
I plan to buy 8 7' Diamond Smart tables (and add the electronic cc and cash receivers when they are more perfected). All tables would be per game not per hour. 2 tables on each side (front) would be challenge tables the other two could be monopolized by individuals or groups.
A lot of my concepts are based on the competition. There are no 8' or 9' tables in town and the true 7' Diamonds are a serious upgrade. I am also matching the tables they would play on at "state".
The food served would be Pizza from the new TurboChef portable pizza oven. 14" pizza takes 2 1/2 minutes. I might add the TurboChef air cooker so my son would make a variety of appetizers, specialty dishes and so forth. This all requires minimal counter space, no hood or deep fryer, etc. minimal refrigeration.
Things I need help with include:
1. Best sources for buying everything I will need
2. Flooring suggestions. Most use indoor/outdoor carpet but I am thinking resilient vinyl plank flooring.
3. What Beers I should have on tap
4. What my hours for each side should be.
5. Pool table cloth color - planning on 760 Simonis as that is what they use at "State" and it plays fast with a lot of action. 860 plays a little slower and is harder for amateurs to draw with and so forth.
6. Help choosing a name. My name is Skip and my son is Chris. So C&S Billiards and Bar or ...... Looking for better
7. Do I need a walk in cooler or just under counter.
8. Do I need a freezer
9. Should I add the on table around the rail light systems in addition to overhead, instead of overhead, not at all.
10. The 1 million other things I haven't thought of
I live in a small town (8000) with no real surrounding areas to draw from. I am thinking of opening a pool room/bar with my son. He is a Cordon Bleu trained chef but is wheel chair bound. This would be a legacy business he could run after I am gone.
There are no good pool tables at any of the local bars. The best they have is a 6 1/2' Valley with dead rails. There are two active pool leagues which are part of a statewide system that operate out of the local bars. When the players "go to state" they play on 7' Diamonds with Simonis cloth.
There is no place for local kids to hang out.
My basic concept is to have two sides with a common entrance that splits into two sections served by a common horseshoe bar in the center(see attached basic floorplan). One change to the floorplan the tables and bench seating will be replaced with a drink rail and bar stools to take up less space. One side no alcohol, family pool hall with some arcade games. The other side more like a conventional bar.
The wait staff could service both sides and the hours would vary with one side closing earlier than the other.
I plan to buy 8 7' Diamond Smart tables (and add the electronic cc and cash receivers when they are more perfected). All tables would be per game not per hour. 2 tables on each side (front) would be challenge tables the other two could be monopolized by individuals or groups.
A lot of my concepts are based on the competition. There are no 8' or 9' tables in town and the true 7' Diamonds are a serious upgrade. I am also matching the tables they would play on at "state".
The food served would be Pizza from the new TurboChef portable pizza oven. 14" pizza takes 2 1/2 minutes. I might add the TurboChef air cooker so my son would make a variety of appetizers, specialty dishes and so forth. This all requires minimal counter space, no hood or deep fryer, etc. minimal refrigeration.
Things I need help with include:
1. Best sources for buying everything I will need
2. Flooring suggestions. Most use indoor/outdoor carpet but I am thinking resilient vinyl plank flooring.
3. What Beers I should have on tap
4. What my hours for each side should be.
5. Pool table cloth color - planning on 760 Simonis as that is what they use at "State" and it plays fast with a lot of action. 860 plays a little slower and is harder for amateurs to draw with and so forth.
6. Help choosing a name. My name is Skip and my son is Chris. So C&S Billiards and Bar or ...... Looking for better
7. Do I need a walk in cooler or just under counter.
8. Do I need a freezer
9. Should I add the on table around the rail light systems in addition to overhead, instead of overhead, not at all.
10. The 1 million other things I haven't thought of
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