Designing commercial TIKI Bar-Need Help - General Tiki

ST St Tiki Member Ventura,CA Joined: Nov 22, 2008 Posts: 10	ST St Tiki Posted posted on Sat, Nov 29, 2008 8:52 PM On 2008-11-29 04:54, Bongo Bungalow wrote: Everyone here would love to see another tiki establishment open, grow and last for decades. There are signs that the time is right for tiki themed establishments. But as mentioned by several above, there are so many factors involved. I've owned and operated restaurants/bars for over 20 years. I LOVE this business-- it is my passion! Having that drive is number one in my book. Number two (for new restaurants) is a business plan that allows for the first five years with no profits taken out. None. This business is that tough. I can not tell you how often I'm talking business with someone and they refer to one of our restaurants as "a goldmine!" There is no such thing. People see how busy we are and think we got lucky with a great location and the sales and profits just fall into our laps. If only! I create the decor for my restaurant/bars and I think the atmosphere is an essential ingredient in the experience you provide your guests. People don't go out because they are simply hungry or thirsty. There are plenty of grocery stores and 7-11's if that's all they want. They come to their favorite restaurants and bars to connect socially and to escape the pressures of life. So, consistent quality in food and drink gets you into the game and a atmosphere that people love along with great service makes you the place guests keep coming to. As discussed in other threads, a tiki theme certainly is about escapism, and that's a great start. A tiki bar is also about (faux) tropical drinks, which can be very profitable. A bottle of beer is not nearly so profitable as a well made Mai Tai. Attracting guests willing to go for the $8 or $12 mixed drink and not the $3 beer is obviously the goal. So with a location acceptable for this type of guest and an atmosphere that leads the guest to this type of drink selection and a staff that can deliver... you've a chance to put some money in the till. There is a danger in trying to be all things to all people. The tiki bar that has TV's across the top of every wall, has a jukebox with everything from country to rap, features chicken wings on Sundays and a taco bar on Monday nights, lets the beer distributors hang all their pennants and signs heralding their latest low carb beverage-- well this bar has really no theme at all. Often, the establishment doesn't start out this way, but when sales aren't growing fast enough, changes are made based not on what might attract more to the concept, but on what the competition is doing. How many drinks and pu pu platters you sell, may have to do with the demand in the market. I look for other restaurants/bars that are close by and are way to busy for what they are providing. If there's a wait to get a table on a Tuesday night at 8PM at a place that holds 150 people, and the place is a bit rundown and the food and drinks are only fair, there may be some volume to be had in the market. When I survey residents in a market, they ALWAYS want more restaurants to move in. That doesn't mean the volume is there to support more restaurants in that market, it's just that new restaurant/bars are exciting. So you have to look beyond what people are telling you when choosing your location. Please excuse me for running-on a bit here, I just love talking about this stuff! I don't think I've said anything that everyone doesn't already know already. I hope this a time when many, many successful tiki bars open across the country. We need professionals to get in this game. People need places to unwind and enjoy life. With all its history and exotic allure; tiki is a great way to go! Goldmine??Only if thats whats running through your veins!!! Haha... I couldnt agree with you more...there is such pressure to be the "everything" bar. About 12 years I was involved with a bar that opened and operated as a "1940's/WW2" bar. Great decore, concept, and even greater exceptance. No neon NO nonsense! Slowly the ownership was swayed with promises of "vintage" styled signage for the walls. Cigarette dist companies as well (back when you could smoke). That was the beginning of the end. I learned a valuable lesson with that and other bars I have been around. I plan on NO outside influence unless creative. I cant talk enough about the reasons why I want to open small and possibly stay that way. Ask yourself, how big is the Tiki Ti? I have always studied the amount of money that needs to be made per square foot. I am a big fan of making a place that seats 100, so it looks busy most every night.I have decided to only appetizers or "bar food". You might find chicken wings, but you can bet there will be a twist. I have a chef friend of mine concocting great, cheap , food that can be fixed with an oil less fryer (I am a firm believer that food is a curse). I have developed a tiered drink menu that will allow most patrons the chance to have a "faux" tropical drink if they want one. If they want a top shelf drink off the" Kamehameha" menu they will pay a kings price. If they want a drink made from a above decent, yet priced for profit well rum off the "Kahiko" menu then they will be able to do that as well! I will even serve Primo beer for 3 bucks! I know that I will still run a bar and there will always be people that want to drink a cosmo or vodka cran.I may not want that particular crowd but I sure as hell will take their money!

On 2008-11-29 04:54, Bongo Bungalow wrote:
Everyone here would love to see another tiki establishment open, grow and last for decades. There are signs that the time is right for tiki themed establishments. But as mentioned by several above, there are so many factors involved.

I've owned and operated restaurants/bars for over 20 years. I LOVE this business-- it is my passion! Having that drive is number one in my book.

Number two (for new restaurants) is a business plan that allows for the first five years with no profits taken out. None. This business is that tough. I can not tell you how often I'm talking business with someone and they refer to one of our restaurants as "a goldmine!" There is no such thing. People see how busy we are and think we got lucky with a great location and the sales and profits just fall into our laps. If only!

I create the decor for my restaurant/bars and I think the atmosphere is an essential ingredient in the experience you provide your guests. People don't go out because they are simply hungry or thirsty. There are plenty of grocery stores and 7-11's if that's all they want. They come to their favorite restaurants and bars to connect socially and to escape the pressures of life. So, consistent quality in food and drink gets you into the game and a atmosphere that people love along with great service makes you the place guests keep coming to. As discussed in other threads, a tiki theme certainly is about escapism, and that's a great start.

A tiki bar is also about (faux) tropical drinks, which can be very profitable. A bottle of beer is not nearly so profitable as a well made Mai Tai. Attracting guests willing to go for the $8 or $12 mixed drink and not the $3 beer is obviously the goal. So with a location acceptable for this type of guest and an atmosphere that leads the guest to this type of drink selection and a staff that can deliver... you've a chance to put some money in the till.

There is a danger in trying to be all things to all people. The tiki bar that has TV's across the top of every wall, has a jukebox with everything from country to rap, features chicken wings on Sundays and a taco bar on Monday nights, lets the beer distributors hang all their pennants and signs heralding their latest low carb beverage-- well this bar has really no theme at all. Often, the establishment doesn't start out this way, but when sales aren't growing fast enough, changes are made based not on what might attract more to the concept, but on what the competition is doing.

How many drinks and pu pu platters you sell, may have to do with the demand in the market. I look for other restaurants/bars that are close by and are way to busy for what they are providing. If there's a wait to get a table on a Tuesday night at 8PM at a place that holds 150 people, and the place is a bit rundown and the food and drinks are only fair, there may be some volume to be had in the market. When I survey residents in a market, they ALWAYS want more restaurants to move in. That doesn't mean the volume is there to support more restaurants in that market, it's just that new restaurant/bars are exciting. So you have to look beyond what people are telling you when choosing your location.

Please excuse me for running-on a bit here, I just love talking about this stuff! I don't think I've said anything that everyone doesn't already know already.

I hope this a time when many, many successful tiki bars open across the country. We need professionals to get in this game. People need places to unwind and enjoy life. With all its history and exotic allure; tiki is a great way to go!

Goldmine??Only if thats whats running through your veins!!! Haha...

I couldnt agree with you more...there is such pressure to be the "everything" bar. About 12 years I was involved with a bar that opened and operated as a "1940's/WW2" bar. Great decore, concept, and even greater exceptance. No neon NO nonsense! Slowly the ownership was swayed with promises of "vintage" styled signage for the walls. Cigarette dist companies as well (back when you could smoke). That was the beginning of the end.

I learned a valuable lesson with that and other bars I have been around. I plan on NO outside influence unless creative. I cant talk enough about the reasons why I want to open small and possibly stay that way. Ask yourself, how big is the Tiki Ti?
I have always studied the amount of money that needs to be made per square foot. I am a big fan of making a place that seats 100, so it looks busy most every night.I have decided to only appetizers or "bar food". You might find chicken wings, but you can bet there will be a twist. I have a chef friend of mine concocting great, cheap , food that can be fixed with an oil less fryer (I am a firm believer that food is a curse).

I have developed a tiered drink menu that will allow most patrons the chance to have a "faux" tropical drink if they want one. If they want a top shelf drink off the" Kamehameha" menu they will pay a kings price. If they want a drink made from a above decent, yet priced for profit well rum off the "Kahiko" menu then they will be able to do that as well! I will even serve Primo beer for 3 bucks! I know that I will still run a bar and there will always be people that want to drink a cosmo or vodka cran.I may not want that particular crowd but I sure as hell will take their money!

Post #421427 by St Tiki on Sat, Nov 29, 2008 8:52 PM