Advice needed in running a bar/cafe

[Fionah]

We are just considering buying a bar/cafe that is local to us.  Has anyone out there any experience in doing this and have any advice or tips to share?  I would be interested in how easy/difficult it has been to take over an already thriving french owned bar and the best way to proceed without causing problems. 

[P]

Fionah, I know what MOH reaction would be - dont - she spent many years in the pub trade. Some close friends of hers took early tirement som years back and against her advice bought a pub. After 10 months it was sold and they lost a lot of money.

Some of her comments are that, in Winter trade can fall of drastically, some of the clients can be obnoxious but you just have to smile, long hours, chefs throwing fits and walking out (its then down to you to cook the food) and many more reasons.

She makes the comment people see it as an easy life but it is not. Her pub were in the UK - maybe it is different in France, maybe not.

Paul

[Fritz]

Obviously one needs to apply the same criteria, marketing etc, etc, here as one would if opening a pub or bar in the UK. However, there's a lot more skullduggery needed if your bar comes without the Class IV licence. First of all bars are often sold without them. You then have to try and buy one, as it's usually impossible to get the Maire to issue a new one. Local ones therefore will be hideously expensive - I've heard of some offered at 40000 Euros. Or you can buy one elsewhere. These are usually offered cheaper 10000 is typical, with a 100km range - ie. if your business is within  a 100km radius of the vendor. You still have to get permission from the Maire to use it. Often they only meet a couple of times a year - so you would need to get this done in good time before the opening. Remember that the Maire will probably get a lot of pressure from other bar owners so you need to pitch your request in terms of what your bar will do for the town, etc, employment etc.

As for actual success, it depends what your objectives are. You ain't going to get rich but you could probably scrape by if you work your butt off. Don't rely on expats as your main customers - they're a fickle lot; try harder to get the locals in. Perhaps have longer opening hours - particularly on Sunday evenings and Mondays. Don't get Irish and certainly don't do pickled eggs and Guinness. Introduce change slowly. Try and find some local beers, keep the place clean, tidy and warm in the winter. Make sure you have excellent French, or your barperson and don't call it the Wellington Boot or the Friigate and Firkin.

My own humble opinions, gleaned by many years of drinking, but not by experience, fortunately.

[zeb]

Best to get a French bar person in otherwise you may find all your locals will go elsewhere! Also, the French like the bar to be open early in the mornings and also at 5ish (as well as lunchtime and evening).

[Viv]

Yes I agree with Zeb, even in the UK the personalities behind the bar car make the direst hole come to life and vice-versa.

I think I would try and keep in the back ground to start with rather than playing mein host.