Part I: Cheers! Getting Started in the Bar Industry.

Chapter 1: Bar Business Basics.

Chapter 2: Understanding What It Takes to Own and Operate a Bar.

Chapter 3: Minding the Money and the Law.

Chapter 4: Deciding What Type of Bar to Have.

Part II: Gearing Up to Open the Doors.

Chapter 5: Putting Your Business Plan Together.

Chapter 6: Selecting Your Bar’s Site, Décor, and Name.

Chapter 7: Stocking Up on Smallwares and Equipment.

Chapter 8: Setting Up Your Bar’s Inventory.

Chapter 9: Planning and Creating Your Menus.

Part III: Employees, Customers, and Products: Managing the "Right Stuff."

Chapter 10: Hiring, Training, and Keeping Your Employees.

Chapter 11: Rule #1: Practicing Good Customer Service.

Chapter 12: Boning Up on Bar Beverages.

Chapter 13: Getting Ready for Your Grand Opening, Step by Step.

Part IV: Managing Your Inventory, Revenue, and Future.

Chapter 14: Controlling Expenses and Operating Efficiently.

Chapter 15: Keeping Your Bar’s Bottom Line from Hitting Bottom.

Chapter 16: Building and Keeping Your Bar Crowd.

Part V: The Part of Tens.

Chapter 17: Ten Ways to Run a Safe Bar.

Chapter 18: Ten Myths about Running a Bar.

Chapter 19: Ten Bar Owner Sins Not to Make, Ever.

Chapter 20: Ten (Okay, More Than Ten) Bar Jokes You Can Tell Your Customers.

Part VI: Appendixes.

Appendix A: State Alcohol Beverage Control Boards.

Appendix B: Useful Web Sites for Every Bar Owner.

Index.