The finer points of running a successful bar (and a free ticket to the MCC Gala)
By Francine Cohen
You’ve toiled in the front of the house for how many years now, listening to management and biting your tongue as you know that that paycheck means eventual freedom and you just need to mark time until you can open your own place and do it right?
But can you? Do you have what it takes? Do you even know what it takes to run a profitable bar and avoid the pitfalls and traps that cause a high percentage of new bar businesses to fail within the first 18 months?
Hedge your bets and join us for Booze 2.0: Beyond Slinging Drinks (5/17, 11:30 a.m.) – The Manhattan Cocktail Classic’s insightful panel discussion with some of this country’s most successful bar owners and managers. For ticket information and to purchase yours for the event please click here!
In a discussion moderated by INSIDE F&B Editor in Chief Francine Cohen (aka yours truly) Jason Littrell (Death & Company www.deathandcompany.com, Dram www.drambar.com), James Moreland (Bombay Sapphire www.bombaysapphire.com) , Gianfranco Verga (Louis 649 www.louis649.com), and Dushan Zaric (Employees Only www.employeesonlynyc.com, Macao Trading Company www.macaonyc.com) will tell you how to get liquor on the shelves, put butts in seats, and keep engaged, and enthusiastic bartenders behind the bar.
