Mario Villegas Seattle - Most Common Mistake made by Small Bar Operators

1. You start your business for the wrong reasons by Mario Villegas Seattle

When you open you first bar thinking that you will make a lot of money. Think that opening a bar will give you freedom and more time with your family. Or maybe because you are the boss you wouldn't have to answer to anyone else. If this are the reason for opening a business, you'd better think again.

On the other hand, if you start your business with the full picture, you'll have a better chance at entrepreneurial success:

Mario Villegas Seattle - Mistakes Mostly Caught while Buying a Bar

Mario Villegas Seattle - If we talk about the business and companies then the result comes around us with several types of entrepreneurships including small business or big business organizations and few of them owner would be setting up their new business or companies. While talking about any business many prospects comes in front of us and if someone gets failed to follow those prospects, then a huge number of complications could be faced. Here if we discuss about any bar or Hotel then there are a long list of bar owners, who has setting up their business into small premises and that never create any problem in the business growth, even some owners have opened small bars or hotels into their home or they are also growing rapidly, but the mistakes comes in front of them that is done before choosing the hotel or sometimes during the business, and those mistake could happened cause of their wrong decisions or the nature of avoid.

After doing a study we have found out many reasons which occurred while running your business and wish that these could be useful for your business growth and hope you can keep out from all the mistakes. Some of these are,

Mario Villegas Seattle: - Bar Management Tips

Mario Villegas Seattle - Delegation : Management and delegation go hand in hand. No one expects you to do everything and be everyone but it can surely feel that way, especially when things go wrong. We have a few tips to help you smooth the path to creating an efficient staff.

1. Consider what it is you would like done and how exactly you would go about doing it yourself. Think of who on your team may have the skills to complete the project and ask yourself why?

2. Designate who will be accountable and responsibility for the project and give your employee a reason to complete it. Explained that what and why to all the team.

Bartending Etiquette by Mario Villegas Seattle

Mario Villegas Seattle - A quick look around the room tells the story. The guy in the corner booth...the one with the irritated expression...has a drink sloshing over the rim with little pieces of sopping paper napkin stuck to the sides. The woman to his right is miffed…the cigarette she just lit has turned into a soggy mess because the ashtray the bartender left her was wet on the inside.

She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night.

The problem is that the bartender is otherwise occupied -- occasionally making drinks for the servers, washing a glass or two and flirting with the coed sitting by the station is about all the young man can handle.

Mario Villegas - Eliminate Theft Behind the Bar

Mario Villegas Seattle : For new restaurateurs, the bar is one of the most vulnerable areas to theft. This is particularly true if you have a booming bar business and a strong bartender. You might not feel the pain of constant theft and skimming, such as a free drink to the bartender's friends here and there, or stealing from the cash register.

Complicating the matter is that sometimes the most dangerous bartenders are the best and brightest. Behind the bar is a place where individual talent and charm can be measured in hard cash, and a common and woeful tale is the stellar bartender with a huge following of customers, who is caught stealing from the owners. In that case, even an honest but average bartender might not be able to match the end-of-the-night profits turned in by the thief. Nevertheless, your bar should be a cash cow in your operation, and you should reap every penny of profit that you earn. You are always better off hiring for attitude (and honesty) and training for skill.