Post #773938 by Or Got Rum? on Sat, Mar 11, 2017 5:36 AM

Some great points from the knowledgeable Tiki bar/cocktail folks. I have never run a Tiki Bar (GM of a Castaway's many moons ago) but I have owned/run many Restaurants/Bars, so from a straight up Biz angle (I'm sure Skip know what I'm saying) here goes.

It's a brutal nasty industry, one you will love and hate at the same time. Also, remember you can't Eat or Drink Atmosphere. Quality and Service Rules!
What is not always known to the new operator (or Customer) is the tons of $$$ needed for the behind the scene expenses. They never think of the huge rent and leases/permits & licenses/uncontrollable fluctuation of food/bev costs/huge utilities/ungodly insurance/never ending payroll & taxes/state and federal taxes/off the chart costs for equipment and repairs/snow removal/smallware costs/paper goods/local marketing and advertising/POS/ASCAP/internet/cable/WiFi/pest control/linen/cleaning supplies/carpet cleaning/hood cleaning/window/alarms & security etc..etc. I knew all this going in and accepted the risk, with still a VERY fine line between failure and success. I was taught early on by the best and can pick a Restaurant P&L apart as well as I can a Maine Lobster. As in doing some consulting, some of these owners have NO CLUE what their food and beverage costs are let alone labor costs. The reality in the biz is labor is the only thing once saved drops right to the bottom line. But in the end without a nice top line you will have NO bottom line.

A wise old chef told me..."hey you wanna know how to make a small fortune in the Restaurant biz?.....START with a large one!"

Thanks for listening to my rant..Just my 2 cents.