Straight Up: Real World Secrets to Running a Killer Bar Paperback – April 1, 2018

With over 40 years experience in the industry, and having been a member of 4 James Beard nominated teams, I am always interested in new contributions to our craft. Ms. Shah’s book was of particular interest to me because I’ve known her professionally for a few years, and her program at Opus and Magnum were widely recognized as a local industry standard. I do confess I have the privilege of reading this kind of book retrospectively; many of the problems and situations I have seen dozens of times are still out there awaiting the new manager. Hindsight is clearly an advantage! So for those of you who are skimming, in a nutshell: If you are a newly minted manager or have management aspirations, buy this book and read it. And then apply its principles. I wish I’d had it ten or twenty years ago – I’d have been a better manager and certainly would have been able to improve on my teams’ achievements.It’s important that, as a new or aspiring manager or owner, that you understand the realities of bar life. It is a business, even more than just a lifestyle. Your performance will no longer be measured solely by customer satisfaction, or how much you make in tips on a particular night. That will still exist, but now, your financial results will move to the forefront – you must make money for the house. As well, you will be measured and held accountable for the sales your team generates. Ms Shah makes no bones about this and her introduction is to the point. As well, the financial section, Part Five in the book, is clear, simple – as simple as it needs to be, but no simpler – and easy to follow. Read it. Twice. It must be somewhere in your mind every time you pick up a bottle, give away that splash, schedule a shift, or make a hire.To achieve those goals, Ms Shah stresses the progressive construction of an organized framework, starting with personal organization and moving through systems. These sections (Parts Two and Four respectively) demonstrate clearly how it can, with wiggle room for individuality, be done. One notion which seems underdeveloped, however, is the idea that whatever your system is, it must make sense to EVERYONE. This becomes especially true when a new manager is learning to manage the people above them. Many a program was tanked because an owner or GM did not understand or use the systems designed to achieve the bar’s goals. Perhaps a future edition might contain a “Managing Up” section.The section on building a team takes advantage of many well established team development theories, and is full of insights that can only be gleaned from having spent time in the front lines. Heed her advice! There is an especially poignant section about hiring and firing. As a new manager, you do have some certain power over people’s lives. You must use it thoughtfully as she describes, but you must use it. One poisonous team member can destroy a program, especially if that person has been promoted past their ability or interest instead of cut from the squad. Building the team and keeping it together are probably the two most difficult aspects of management. Part Three of the book discusses this in depth with excellent examples and case studies, and is worth reading, and then DISCUSSING with other managers you know or have worked for to fully grasp the wisdom of Ms Shah’s observations.The one area I might add to, though, would be the notions of education and creativity. Ms Shah’s education methods as described in Part Three are a solid foundation and should be followed. As she demonstrates, continual tasting and testing is undeniably crucial for the bar staff to understand what they are doing. I would add the following: It is essential that the staff develop both a PERSONAL taste and a PROFESSIONAL taste. Too often bartenders, especially younger ones, think in terms of what they like, not in terms of the objective flavors of a product, much to the detriment of mastering their craft. Bartenders are the conduit between the products an establishment carries and the exact taste a customer desires, irrespective of a bartender’s personal preferences. Following this, the concepts of creativity come into sharper focus. Many modern bartenders are immensely creative, but raw creativity means very little if the tools have not been mastered –including the tool of restraint. An extra month perfecting the basics and developing a professional palate will elevate any program beyond its original goals. A progressive approach to participating in the creative process is crucial. Objective mastery of products will make clear which products should be used for what (especially true of infusions), and as important, when NOT to do something with a particular product. Demonstrate that you can walk before you run. Next to listening, developing a professional palette is perhaps the most important skill a bartender can learn.Pay very close attention to her lifestyle advice. Do it.In short, Ms Shah’s book is both preeminently readable and fun. It contains a world of wisdom and most important, is a REFERENCE. I can guarantee that any manager worth their salt will refer to it often – and then pass it on to the next manager in line. She offers excellent and detailed advice, methodology, and case studies to demonstrate the truth of her process. But perhaps most of all, she offers a holistic approach, applicable to virtually any bar and most any situation. One need not be either elite or elitist to run a successful program, as long as your customers are happy and keep coming back. Ramona gives you the tools to make that happen.

Enjoyed reading this, it was well written, informative but entertaining. I did learn from it and recommend reading it if you’re new to bar management or the hospitality industry.

An interesting take on the bar scene world and how one can manage and cope. you do learn some interesting things. So check it out when you get a chance, might just be pleasantly surprised.

This is a MUST READ for anyone who manages or aspires to manage a successful bar and team. Covering topics like personal organization (a great read for anyone, actually), leading a team, designing bar operating systems, dealing with profits and losses, as well as cocktail creation and work/life wellness balance, this book over-delivers in a clear and entertaining way.Too often the bar manager position focuses on cocktail creation and not enough on the nuts and bolts of making a bar work. Many people are promoted to this position without having any experience with managing a business and little guidance may be provided. Ramona's book fills this void from her own personal experiences as a bartender, manager, and beverage director. Every little detail has been thought of and written about! As someone who has been involved in the bar industry for years, I was pleasantly surprised at all the little aha! moments I had while reading (and enjoyed patting myself on the back when Ramona's advice lined up with things I had been implementing as well).The book provides "Action Steps" at the end of each chapter so that you can clearly execute the advice in the prior pages. A well run and satisfying bar program needs behind the scenes systems; if one executed everything in this one, your bar would be transformed.Bravo to Ramona and many thanks for sharing this knowledge with the world.

This book explains in *great detail* things that you would only figure out through having worked years in the restaurant industry, and probably through many trials and errors. Not only does it provide a step-by-step guide on how to run a successful bar program but also covers topics that extend beyond the bar to restaurant management (everything from hiring to training to staff education). No matter what your role in a restaurant is, there is something that can be useful for everyone.For me, after a decade working in casual fine dining, transitioning from server to sommelier has not been a road not without its bumps. Sure, I got my certification and all that, but had limited guidance when a project demanding me to curate and manage a wine list fell in to my lap. Even with my knowledge of and background in wine, the book (particularly the chapter devoted to "Profit & Loss") was incredibly helpful in navigating this new side of the wine world that focused more on the business element of it.Finally, I'll say that one of the most unique qualities of the book was the author's voice! The anecdotal style of writing makes it incredibly easy to absorb the wealth of information and super fun to read! The chapter devoted to cocktail recipes is a bonus too!!