WyckedMystic
12-28-2004, 07:39 PM
Hi there,
Thank you in advance for reviewing my question and for any subsequent response you may provide. I am in the very initial stages of researching bar/pub startup opportunities in SE Michigan. I have several years of bartending/serving experience in high volume establishments, and intend to open a venue with a partner who has similar qualifications. We each have a resonable amount of outside business experience as well - he is a successful real estate agent, and I have customer service/call center operational and project management experience domestically and internationally. We each possess a bachelors degree - his in Criminal Justice and mine in Marketing.
We would like to open a bar that will have a limited, quality, menu serving lunch and dinner. The main draw will be dozens of tap beers from around the world. The bar will also stock liquor and limited wine and bottled beer.
We are hoping to secure a loan from a traditional lending institution. There are several dependencies that seem contradictory, and I was hoping you could point me in the right direction. I am curious about the chronological order of the following elements in the state of MI.
*Liquor License Acquisition
*Capital Procurement
*Site Selection
According to the Michigan Liquor Control Commission, before a Class C License will be granted, a site inspection must take place. However, before a site inspection takes place, capital must be acquired, meaning that the loan must be secured prior to the license application. However, there is no guarantee that the state or local government will approve the transfer/acquisition of the license once the site has been determined. This adds up to seemingly impossible dependencies.
I am very confident that once our venue is operational we will be able to run a streamlined operation that will maximize profit and be managed the right way. We each have extensive inventory control experience and many years working in bars. The startup element is my primary concern (along with securing financing, which I'll leave alone for now). We are definitely willing to take our time and do our homework to ensure the proper launch.
Any advice you provide will of course be very much appreciated.
Thanks everybody,
Keith
Thank you in advance for reviewing my question and for any subsequent response you may provide. I am in the very initial stages of researching bar/pub startup opportunities in SE Michigan. I have several years of bartending/serving experience in high volume establishments, and intend to open a venue with a partner who has similar qualifications. We each have a resonable amount of outside business experience as well - he is a successful real estate agent, and I have customer service/call center operational and project management experience domestically and internationally. We each possess a bachelors degree - his in Criminal Justice and mine in Marketing.
We would like to open a bar that will have a limited, quality, menu serving lunch and dinner. The main draw will be dozens of tap beers from around the world. The bar will also stock liquor and limited wine and bottled beer.
We are hoping to secure a loan from a traditional lending institution. There are several dependencies that seem contradictory, and I was hoping you could point me in the right direction. I am curious about the chronological order of the following elements in the state of MI.
*Liquor License Acquisition
*Capital Procurement
*Site Selection
According to the Michigan Liquor Control Commission, before a Class C License will be granted, a site inspection must take place. However, before a site inspection takes place, capital must be acquired, meaning that the loan must be secured prior to the license application. However, there is no guarantee that the state or local government will approve the transfer/acquisition of the license once the site has been determined. This adds up to seemingly impossible dependencies.
I am very confident that once our venue is operational we will be able to run a streamlined operation that will maximize profit and be managed the right way. We each have extensive inventory control experience and many years working in bars. The startup element is my primary concern (along with securing financing, which I'll leave alone for now). We are definitely willing to take our time and do our homework to ensure the proper launch.
Any advice you provide will of course be very much appreciated.
Thanks everybody,
Keith