BUSINESS: How to Write a Business Plan for a Bar & Restaurant
One of the most important steps in opening a bar is also one of the most overlooked. That’s writing a business plan for a bar. Yes, opening a bar is a great idea. And as success is concerned for your bar of dreams: If you build it, they will come. But too many would-be bar owners ignore the truth that opening a bar is a serious business investment. To help the dreamers, let’s explore how to write a business plan for your bar and why it’s so important.
DID YOU KNOWS…
The Last Physical Holdout?
Even though countless supermarkets and several e-commerce giants have rolled out online grocery delivery services, Americans still prefer traditional ways of purchasing their food. That was the result of a recent Gallup survey which found that 46% of the U.S. public shop for groceries in person at least once a week while 37% do so more than once a week. When it comes to online grocery pickup or delivery options offered by supermarkets and tech giants alike, the public has little appetite. Gallup found that 88% of Americans have never ordered their groceries online while 7% do it less than once a month.
How Productive is an Hour?
No matter how hard the average worker in Chile works, they won't be as productive (in GDP terms) as the average person toiling away in Ireland. An hour's work in the South American country contributed $29 to the economy while in Ireland this contribution is on average $102.30. An hour of work in the US contributes $72.10 to the economy.
Record Number of Amazon Wildfires
Statistics maintained by the National Institute for Space Research (INPE) based on satellite data show that 74,155 fires were detected between January 01 and August 20, 2019, an 84% increase in 2018. Smoke from the fires blotted out the sun in Sao Paulo on Monday, plunging the city into darkness.
ARE YOU NOT ENTERTAINED? [Video]
Why it matters to you: A key to a great guest experience is the attitude of your team.
The rise of delivery has so dominated the conversation concerning trends that we almost forgot to look at how guest expectations have changed and not just with regards to food. With Baby Boomer expectations no longer dominating the consumer thinking, younger consumers appear to be more interested in a complete experience, rather than what has traditionally worked. This means new forms of entertainment as well as great food. A recent study by Seven Rooms found that 25% of guests have more fun at venues that combine activity with food and drink and that 50% have chosen an eater-tainment venue for a regular night out with friends.
So, how do you get in on the fun? There are no shortage of methods to better entertain your guests. You don't have to be Dave & Buster's to add a video game salon or host a comedy night or a trivia night. Whether you create activities -- like corn-hole in the summer or Texas Hold 'Em night in the winter -- people are searching for things to do. You just need to learn what your market wants. The best way to do that is to ask. Either do a formal survey or use social to get people's mood on this new trend. Are they looking for formal entertainment like comedy or live music or do they want or do they want games or participatory experiences? Once you know what will sell, then you can do the same for its form. Then you can test something. What won't work is doing nothing, as the survey clearly confirms. What are you going to do? Let us know!
[Source: Restaurant Business Online]
LIFE WITHOUT FIRE
Why it matters to you: Can your restaurant function without natural gas?
Berkeley, CA has a reputation as a liberal place that is taking steps to overcome climate change. They were quick to ban single-use plastic and plastic straws, but is their most recent move against natural gas for cooking a bridge too far? Maybe, but many environmentally-focused cities are considering the same legislation. LA Mayor Eric Garcetti recently released a plan to convert all of the city’s buildings to carbon-neutral technology by 2050, which could require all home and commercial cooking appliances to go electric, the Los Angeles Times reported.
As you can imagine, chefs are crying foul all over the place. "For me, cooking is about emotion, it’s about soul, it’s about the basic elements: fire, water, and air," said Bruce Sherman, long-time chef-owner of the Chicago farm-to-table temple North Pond. "You extract one of those, what’s left?"
That's the question that won't be answered without some confrontation. Even more disconcerting, only about 3% of gas consumption in homes that have gas for heat and hot water is used for cooking. It sure feels like dropping a bomb on a doghouse, but those that advocate for it point to the greening of the electrical grid and how the more we rely on electricity, the more green we can become. We don't know where this will lead, but at least for now, if you are opening in Berkeley (or Los Angeles for that matter), you should be aware they are out of gas.
[Source: Mother Jones]
