Post #368349 by Swanky on Fri, Mar 21, 2008 9:16 AM

I spent about a year researching and talking to everyone in the business, tiki and non-tiki. The Headhunter Lounge was my plan. I can sum up the best advice I got. Keep it small and managable. If you do food, make it support the drinks. Make sure you emphasize not just the quality taste of a good drink, but make sure you work a great presentation. Make sure you have drinks that people see and say "I want that!" Always have a drink for two and a drink for four on the menu. One for romance one for friends. Fire and smoke. Embrace all that beach stuff too in its way. Corona. Yes. Buffet? Sure, if your customers like it. Just plan for a small bar and kitchen footprint that can be managed by the fewest people. Keep overhead low. Emphasize the great cocktails with your food and drink menu. That keeps the profit margin high. Make sure no one comes in and doesn't have to try one of those incredible cocktails they have heard about. Make them look, smell and taste good and make them an experience.

High margins, low overhead.