After doing this quite a few times, I found the real work to be once your open. ''Make sure you have a professional bartender'' with personality, not one who can flip bottles and knows every drink, those guyz/gals are a dime a dozen. This person can make or break ya. Having spent thirty five years In customer service, this is an area of utmost concern. Not a tongue and cheeky person with a huge smile, but someone with ethics, hard worker and concern for all. They are hard to find, but if you look when you go out to dinner or ????? watch em and then put a bug in their ear about what ya got going on.
Oh yeah, and Good Luck, and don't forget to look BACK at your original business plan from time to time. Also, make sure you've got a way out when your going in.
Not to mention it is a big cash business, and folks can and will steal you blind if given the opportunity. This has wrecked more bars than anything else. They lose money from the over pours (which usually means a bigger tip to the bartender) or they just sell the drink and pocket the cash. Either way, the owner loses, and a big.
Plus, please sell beer at under 40 degrees


