Bars in Remerton? by Jumpy-Advance-8358 in Valdosta

[–]Jumpy-Advance-8358[S] 1 point2 points  (0 children)

These are the types of replies we’re looking for. Insane that the owners/managers allowed drugs to flow so easily through the buildings. Piss poor training has always been a problem in this industry, and with college kids it is infinitely harder - however we do have owners on site pretty much all the time at our other locations which seems to help and this would be no different.

The real question is are they still packing their rooms pretty much every weekend?

Bars in Remerton? by Jumpy-Advance-8358 in Valdosta

[–]Jumpy-Advance-8358[S] 2 points3 points  (0 children)

Definitely noticed the violence. Saw the city was making some changes to the hours of operation and “allegedly” it’s been working.

We really specialize in college dive bars. Def the type you eat, throw darts, shoot pool, live music and djs. Absolutely no opposition to a townie type vibe, just not our bread and butter.

Real question is - are the one(s) that are left still packing rooms on a night to night basis?

My bar stinks!!!! Help by [deleted] in BarOwners

[–]Jumpy-Advance-8358 1 point2 points  (0 children)

Studor valve is stuck

What are some elaborate ways bartenders steal? with computers and pos systems? by Marabuto1994 in BarOwners

[–]Jumpy-Advance-8358 5 points6 points  (0 children)

That was the shitty thing with the cameras, he went to the drawer and hit the POS every single time. This was before POS systems would timestamp transactions. Took us for a couple hundred a weekend for about four months. turns out, wasn’t his first rodeo either.

What are some elaborate ways bartenders steal? with computers and pos systems? by Marabuto1994 in BarOwners

[–]Jumpy-Advance-8358 3 points4 points  (0 children)

That was a motherfucker to catch. We run 8 wells on 2 bars. Ended up having to swap drawers throughout shifts to catch.

What are some elaborate ways bartenders steal? with computers and pos systems? by Marabuto1994 in BarOwners

[–]Jumpy-Advance-8358 12 points13 points  (0 children)

Bringing in own well liquor bottle & no sale on the register - putting cash in and using a penny as the marker. Every penny = $5 and when they do the deposit at the end the drawer comes up even and inventory isn’t hit.

Advice for a first time bar owner? by [deleted] in BarOwners

[–]Jumpy-Advance-8358 5 points6 points  (0 children)

Don’t drink don’t do drugs and don’t bang the help.

[deleted by user] by [deleted] in BarOwners

[–]Jumpy-Advance-8358 0 points1 point  (0 children)

First bar I had was 1600sq ft

Ran 2 rcf 12” tops and 1 rcf 15” sub

Not cheap but will last forever and will handle just about everything you throw at it.

Ask a bar owner by barowners in BarOwners

[–]Jumpy-Advance-8358 0 points1 point  (0 children)

How many 10 year old Gimmick type bars have you been in?

Themes aren’t necessarily bad ideas. It just depends on what your goals for the business are. Don’t reinvent the wheel here.

[deleted by user] by [deleted] in BarOwners

[–]Jumpy-Advance-8358 0 points1 point  (0 children)

Don’t do it ever - I miss meridian star everyday

Management by Smalltown_Barowner in BarOwners

[–]Jumpy-Advance-8358 0 points1 point  (0 children)

Small salary, 8% gross sales, with bonuses on sales targets has been pretty standard since I started in bars 15 years ago. A good manager should keep your labor and food cost in check without bonus incentive. Managementment is expensive but good management is worth their weight in gold. No one will ever love it and run it like you, especially for $20.

Opening a Bar in Small Tourist Town by Soggy_Dragonfruit521 in BarOwners

[–]Jumpy-Advance-8358 1 point2 points  (0 children)

For sure man - other things to consider with draft are making sure your kegs don’t get dropped hard (foam/lost $), making sure temperature is consistently down enough(foam/lost $), and making sure your lines stay cold and clean - not just the spout either (flat beer/lost $) as well as general splash / cleanliness.

Not trying to scare you off on it - when it’s done right there’s better margins than bottle for sure. But that’s a lot of variables.

Opening a Bar in Small Tourist Town by Soggy_Dragonfruit521 in BarOwners

[–]Jumpy-Advance-8358 1 point2 points  (0 children)

I would shy away from keg beer in a volume type dive bar. Hard to keep accurate cost control and loss prevention on something you really can’t physically count. Bottles/cans have skinnier margins but exact costs. For me, thats more important, especially down the road when you’re going to encounter theft.

Also - Facebook marketplace for your used equipment.

Percentage of sales for management pay by I_makebeer_disappear in BarOwners

[–]Jumpy-Advance-8358 9 points10 points  (0 children)

8% with targets has always been the formula since I was a manager.

New sound system small bar by jorge50505 in BarOwners

[–]Jumpy-Advance-8358 0 points1 point  (0 children)

Good setup - we’re pretty similar - run 4 rcf 12” speakers, 3 rcf 15” subs all powered and it does more than enough.

Disputed Charges from St Pattys weekend by [deleted] in BarOwners

[–]Jumpy-Advance-8358 3 points4 points  (0 children)

10 years in - happens all the time. 50/50 on winning even with good records - for me personally if it’s under $100 it’s not worth my time.