How to open a bar: useful guidelines and advice

Whether you are thinking of opening a traditional bar, bakery, café, ice-cream parlour, book café or any other kind of business, opening a bar could turn out to be a successful business venture, but the process is long and hard.

To avoid being caught short, it is useful to learn about the requirements needed to open a bar in advance. Use this mini guideline to do so: it is designed to offer you an overview of all the bureaucratic procedures, personal requirements, mandatory authorisations, laws on equipment, business plans involved, and much more.

What it takes to open a bar

Today, you no longer need a license to open a new bar, except in certain historical centres of particular historical and artistic significance.

However, you do need a series of particular requirements and authorisations and you must have attended certain professional courses.

To open a bar you must

• Be at least 18 years of age;
• Have completed your mandatory education. In particular, those who have attended a hotel and catering high school or a specific professional school are at an advantage: no other courses are needed in this case.
• Have a certificate of attendance for professional courses, such as the SAB course (Administration of Food and Beverages) or the PIA course (Assisted Integrated Pathways).
• Have obtained the HACCP certificate attesting to your ability to protect the health of your future clients. This is also mandatory for all employees.

People registered in the old REC register (Italian Trade Register) abolished in 2006 can also still open a bar.

Mandatory authorisations

The bureaucratic process you must complete in order to open a bar requires the future owner to obtain several mandatory authorisations. In particular, he/she must:

• establish the legal status of the company.
• Open a VAT number.
• Register with INPS (Italian National Insurance Body).
• Register in the Business Register of the Chamber of Commerce.
• Submit form COM1 or COM2 to the Municipality, based on the number of citizens.
• Forward the Certified Notice of Commencement of Activity (SCIA) to the one-stop business office for companies.
• Apply for permission to operate from the Local Health Authority (ASL).
• Set up a certified e-mail (PEC) account.
• Obtain a Fire Safety Certificate following the mandatory check performed by the Fire Department (only if you intend to sell alcoholic beverages).

Decor and equipment

Here are some useful tips to help you how to furnish your bar:

• Identify how many people your premises can seat.
• Calculate how many square metres you will need for your equipment.
• Evaluate the space you need to work comfortably.
• Choose furniture with the most suitable design for your plan.

Compliant equipment

Even when choosing equipment, you must consider the industry laws and regulations, and plan to include:

• A washable bar counter in stainless steel that can be easily sanitised.
• A dishwasher system.
• Covered display cases for hot food.
• Display cases equipped with a refrigeration system for perishable food.
• A pedal bin waste container.

Recommended equipment

When opening your bar, we recommend you have the following equipment available, as it is frequently used:

• Coffee machine.
• Juicer.
• Refrigerated display case.
• Centrifuge.
• Blender.
• Slush machine.
• Electric toaster.
• Cast iron grill.

How much does it cost to open a bar? The importance of a business plan

How can you figure out how much it costs to open a bar? The only way is to do all the maths before you start. You must have a clear idea of your expected costs, incomes and profits if you want to sketch out a business plan that will prove as accurate as possible.

Estimation of costs

It is important to estimate the most significant management aspects in advance:

• Suppliers.
• Number of employees.
• Duties of the employees.
• Day-to-day running expenses.
• Budget forecasts.
• Expenditure forecasts.

Estimated turnover

To get an idea of the estimated turnover, it is useful to:

• Evaluate the type of services to be offered by the bar.
• Calculation the amount of an average sale.
• Assess how to invest in and assign resources.
• Establish a long-range development plan.

Analysis of the location and your target clientele

Before opening a bar you must analyse the surrounding area:

• What kind of reputation does the area have? Is it well serviced by public transport? Is it easy to park a car there?
• What type of commercial activities and offices are present in the area?
• How many competitors are there? What type?
• What type of people pass through, spend time or live in the area? What is their average age and what are their habits?
• What will be your main category of clients? What type of customised range of products could you develop?

We offer constant and professional support to anyone who might choose to embark on this marvellous adventure together with the quality of our exclusive blends, starting now. Discover all the benefits for those who open a bar under the Caffè Aiello brand.