Being a municipal means being lucky.

We are a unique business in the
world of businesses.

We are owned by government that offers better paying jobs for our employees, a meeting / gathering place for our
community and a way for our city to keep taxes lower.

We are lucky to have the MMBA to lean on, get information from and educate us on better business practices.

I know of few business who share information like we do.

We want every municipal to succeed.

There are many educational sessions during the year.

The year starts with Boot Camp at Breezy Point in February, to the convention in Alexandria in May, regional sessions in the fall, and manager's lunches scattered around the state.

Boot camp is coming up soon and if you have not decided to go I urge you to make that decision.

Even though I have been in the business for over 30 years I always learn something new and there are ever changing issues challenging our industry.

Paul and the board members will also come to your establishment and
help you with issues you need help with.

They will evaluate your business and give suggestions for improvement.

Learning about them and then using them will lead you on the path to success.

Good luck to everyone in 2015.

May you be successful and I hope to see you at some of the yearly meetings.

Toni Buchite
Fifty Lakes

Kasson Liquor recently received a Certificate of Appreciation for their participation in the 2014 MMBA Support OUR Troops Supplies Drive.

The items were sent to Master Sergeant Shelley Koen.

Shelley wrote, "The people here really did appreciate me sharing with them all the items you sent. Man it was overwhelming all of the items you had packed into the boxes."

What are yo doing to promote the community value of your facility?

 

By foodservicewarehouse.com

Running any type of food and beverage business can be a challenge, and bars are certainly no exception. 

 

Finding the right bar supplies and equipment is only half the battle, and there are generally more stories of failure than there are of success.  

 

The following tips offer a few fundamental suggestions for those looking to beat the odds and run an efficient, profitable bar business:

 

Be responsible

 

Running a bar operation is a risky business, not only because of the nature of the business but due to the potentially dangerous product. 

 

Alcohol affects all people differently, and all bar staff should be aware of how to serve it responsibly, as well as how to cut someone off when needed.  

 

Take time to learn the local laws and licensing requirements as well to keep your operation legally sound.  

 

Caring for customers, following the law and being responsible with product are important, not only for your reputation but for your customers' health and safety.   

   

Train your staff

 

A well-trained staff is essential to your business.  

 

Bartenders who know their craft inside and out will be more likely to help your bar stand out above the rest.  

 

Beyond training them to be skilled behind the bar, your bartending staff must be personable, friendly and generally able to converse with customers.

 

Use a POS system

Few contemporary bar businesses can run successfully without an electronic point of sale (POS) system.  

 

Busy nights with lots of people require a system to help organize orders and account for transactions.  

 

A POS system is ideal for keeping track of transactions as well as analyzing sales.     

 

Create a signature drink

Creating a signature drink is important to developing a unique vibe and identity for your bar.  

 

Putting your own spin on your drink menu gives customers a special reason to visit your bar instead of the one down the street.

 

Organize the back bar

Unless your bartenders' work space is well organized, bartenders will be bumping into each other and wasting time running back and forth to fulfill orders.  

 

Organize your back bar area so that the major drink-making stations are in the same areas.  

 

For instance, group your beer taps together so that a bartender filling an order of beer will not have to run from one end of the bar to another to pour two different brews.

 

Market your drink specials

 

Marketing can be as simple as word-of-mouth, or you may have a strong, financially-backed campaign to reach more people in the area.

 

Even a well-constructed happy hour menu and a few table tents can provide some good marketing for your bar.

 

Run a clean operation

Many bars claim to want to achieve the atmosphere and vibe of a neighborhood dive bar, but dive bar and dirty bar are not necessarily the same thing.  

 

Customers notice things like dirty restrooms and a sticky bar top, which would turn anyone off.  

 

Make it a priority with your staff to keep the place clean so your customers feel comfortable.

 

Keep an eye on pour levels

 

One of the quickest ways to lose inventory in the bar is inaccurate pouring.  

 

When bartenders pour improper amounts, not only does it affect the inventory you have on hand, but the customer receives an inconsistent product from day to day or from bartender to bartender.  

 

Train thoroughly, test frequently and use jiggers or measuring pourers for less experienced bartenders.

 

Keep bar equipment in working order

When your bar equipment is not working correctly, chances are that your entire operation is thrown off track.  

 

Be sure that you maintain and update your beer draft system, dishwashing set-up, back bar coolers and ice machine in order to keep your business running smoothly.  

 

Change the drink menu periodically

This is generally true of most restaurants, but offering a variety is especially important for a bar.  

 

Try switching up the draft beer you provide every few months, and bring in new wines from different wineries to offer your guests something new.

 

You may even offer a new cocktail with the seasons, offering your staff a chance to be creative and mix something new.  

 

Changing your menu, or at least parts of it, keeps customers interested and gives you the opportunity to do away with items that are not selling.