• Problems with equipment. It is necessary to choose equipment according to the needs of the establishment. Many novice restaurateurs buy equipment that either cannot handle the load, or does not meet the needs of the production. To avoid this, consult with an experienced technologist and take into account the area and capacity of the institution.
• Employee turnover problems. To eliminate the problem of staff turnover, to begin with set a decent wage and provide optimal working conditions. Then you need to properly build a system of motivation.
• Problems of theft. A very common problem in the catering industry. To avoid this, automate production. Install an accounting system Poster, with which you can manage all the processes of the bar without being in it. This way you can keep track of income and expenses, deliveries and stock balances. You should also install surveillance cameras to be able to sort it out if there is a problem.

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• How much money does it take to open a bar?
• Do you need a large investment or can you do with minimal start-up capital?

It all depends on the choice of bar concept, focus on a particular target audience and the location of the institution. It is worth preparing for the fact that the bar will operate at a loss until the payback period.

The main costs of opening a bar:

• repairs;
• Registration of documentation;
• Purchase of furniture and equipment;
• The purchase of an automation system;
• The initial advertising campaign;
• purchase of raw materials for the first two weeks;
• rental or purchase of premises.

Monthly costs of the bar:

• rent payment;
• staff salaries;
• Internet payment, television, telephone;
• Payment of utilities;
• advertising campaign;
• security;
• purchase of food, beverages, consumables.

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• Competitiveness;
• Attendance;
• Pricing policy.

On average, capital investment in a bar pays for itself in a year or two. Reaching the planned volume of sales is planned for the third month after opening. Reduce the rate of return is possible through a competent marketing policy. However, you should also take into account the possible risks associated with an increase in the cost of raw materials, low attendance at the bar, an increase in the cost of rent, problems with staff, a decline in the reputation of the establishment.

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