Numen Wraith.
02-14-2006, 02:12 PM
Pretty much I'm enrolled in a restaurant management program (www.wci.edu) because I figure investing 32K in student loans and getting the knowledge for sure is better than opening a club and having it fail and still not knowing what went wrong. The actual opening of anything is still at least a few years off but I'd like to gear the course towards my own goals as much as possible. To this effect, I've selected live music as the topic for my presentation in a class.
The problem: I have to go first thing tomorrow morning and I still only have very limited sources. I know this might sound vague but I'm really looking for any info people can provide on what it would take to incorperate live music into a restaurant or bar. I've looked through a lot of the threads here and the articles on the regular nightculb.com site but I only found this site yesterday and I'm still lacking in some areas and running out of time.
So far I have info on licensing, contracts, contacts, and pretty much everything regarding the legal requirements and signing performers but I'm having trouble with the equipment and staffing issues that this kind of environment might face. I was also wondering about prices to start up and run such a bar as opposed to a more traditional bar and the profit margins of each.
The problem: I have to go first thing tomorrow morning and I still only have very limited sources. I know this might sound vague but I'm really looking for any info people can provide on what it would take to incorperate live music into a restaurant or bar. I've looked through a lot of the threads here and the articles on the regular nightculb.com site but I only found this site yesterday and I'm still lacking in some areas and running out of time.
So far I have info on licensing, contracts, contacts, and pretty much everything regarding the legal requirements and signing performers but I'm having trouble with the equipment and staffing issues that this kind of environment might face. I was also wondering about prices to start up and run such a bar as opposed to a more traditional bar and the profit margins of each.