9balllvr said:
I appreciate all of your responses as it helps me put together a business plan/outline to see if this is doable.
Oh, is THAT why you asked? Then here's a recipe for a successful pool hall. The key is to do what virtually no one else is doing.
1. Forego the liquor license. Now you can stay open around the clock, if you wish, and double your table time rates after bar-closing time. You'll also gain a near-monopoly on the under-21 players, who are booted from most booze-serving halls early each evening if they're allowed in at all. They have lots of money, pull in lots of new friends, and take very good care of any place that allows them to hang out until curfew (or a little later).
2. Table mix: half coin-op bar boxes, half timed 9-footers. Also, keep two triple-shimmed Gold Crowns in perfect condition near the front desk. Those are your serious action tables. The top guns will congregate there, putting on an attractive show for all who walk in.
3. Half-price 9-footer time from opening until 6:00 p.m., every day. Coin-ops always cost the same.
4. BCA, APA, VNEA, and in-house leagues and tournaments as many days and nights as you can fill. You want a mix of afternoon and evening events to attract players with various work schedules and biorhythms.
5. Pool clinics by a BCA certified instructor, at least an introduction to pool once a week. People play and pay more when they play better. Add intermediate and advanced clinics as demand grows.
6. No jukebox. Satellite radio, and you control the volume as well as the music mix. "Turn it up? Sorry, I can't hear you."
7. Dining area separate from pool area, even if you only serve microwavable food.
8. Vending machines full of sodas, iced teas, V-8, and other soft drinks. You don't want to waste labor costs pouring or carrying this stuff.
9. Outdoor patio, permanent roof and roll-down plastic windows. Heatable in winter. If your town doesn't ban indoor smoking yet, it will.
10. Three-tier maintenance. Your two top-gun tables are checked daily and always kept in top condition. Half of your other tables get re-covered and leveled about every six months; assign those to your good regular customers. The other half is for the intoxicated and/or clueless ball-bangers, who you will learn to spot as they come in the door. You can let those tables slide longer than the others, although they shouldn't become embarassing.
11. Added after cuechick's comment about smoking... I almost forgot: buy the biggest rooftop exhaust fan that you can afford, and mount it on a vibration-deadening platform to keep things quiet. The kind that Food Network uses on its Iron Chef America set to keep all the smoke and steam out of the camera's view. (I think it even sucks up spilled grains of salt. )
Run it even if people aren't smoking, to clear chalk dust and other crap out of the air. Fresh air helps people stay alert and spending money.