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Heather Dismore
Heather Dismore began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.
Articles & Books From Heather Dismore
Cheat Sheet / Updated 05-07-2024
Running a bar isn’t for the faint of heart. Besides the daily needs of running a bar — for example, what condiments to keep behind the bar and what to put on the menu — you also have to deal with the rigors of management, such as keeping your employees honest, staying on the right side of your state alcohol control board, and dealing with patrons who've had a few too many.
Video / Updated 08-15-2023
It can be difficult to know what you really need when it comes to jewelry and beading design, especially if you're standing in front of racks of supplies. Don't fret; use the following list of supplies you should have handy so you can create jewelry at a moment's notice. And watch the video above to learn about the tools you should have and where to find jewelry making supplies.
Cheat Sheet / Updated 02-25-2022
Running a restaurant is a tough business. Coming up with the concept, designing the menu, hiring the right staff, and running it from day to day are all difficult and time consuming. You need to develop the right attitude, promote the restaurant, keep an eye on the competition, and communicate with your customers.
Cheat Sheet / Updated 02-15-2022
Before you begin making jewelry or beading projects, gather some basic tools and supplies and become familiar with recommended lengths for necklaces, bracelets, and more. Consider how to personalize your bead work by using birthstones (precious or semiprecious) or their crystal equivalents. And when you need help — with design inspiration, supply sources, or technique — take advantage of the rich online resources created by other jewelry-making fans.
Article / Updated 03-26-2016
Most areas have very specific liquor laws for bars. The government specifies when, where, in what container, in what quantity, and sometimes even at what price a bar, restaurant, or club can serve alcohol to its customers. These laws can affect how you run your business, like the equipment you must use, the extent of your food menu, and your hours of operations.
Article / Updated 03-26-2016
To make sure you’re selling perfect “brewery fresh” draft beer in your bar, you also need to pay attention to proper refrigeration, cleanliness of the dispensing equipment, and proper pressures.
Because draft beer is perishable, it must not be exposed to warm temperatures. The retailer (that’s you) must preserve it by providing equipment that will maintain the temperature of the beer in the barrel between 38 and 42 degrees Fahrenheit.
Article / Updated 03-26-2016
Owning a bar is an expensive and potentially risky proposition. As with any new business, you budget your costs, forecast your sales, and hope the sales exceed the expenses. But, to be successful, you have to do more than just hope. You need to do your homework and get your detailed plan together first.
You've probably heard "Failing to plan is planning to fail," and it's as true in this business as it is in any other.
Article / Updated 03-26-2016
Community involvement means your bar being a caring and contributing member of your community. Maybe you give money to charity, host charity events at your bar, or donate gift certificates for silent auctions. Being involved in your community makes people feel like you're a member of their world, like you're all in it together, and they're more likely to make yours a regular stop when they're barhopping.
Article / Updated 03-26-2016
Your bar's grand opening is a great opportunity to get lots of buzz going about your bar. Human curiosity makes people want to try out something new, so opening your place is likely to bring in a crowd looking to see what you have to offer.
Do it right, and that crowd will continue and build over time. Do it wrong, and that crowd will be the only one you get.
Article / Updated 03-26-2016
Create daily, weekly, and monthly cleaning schedules for your bar to make sure all areas in your bar are cleaned thoroughly on a regular basis. Besides the obvious reason (most people prefer to be in clean and sanitary conditions), the law requires you to keep your bar clean to inhibit the growth of bacteria and pathogens that can be a serious public health risk.
