How much alcohol and supplies would be needed for someone to open their own restaurant/slash bar?

This is a project I am doing for my college business class. We have to write a business plan and I will need to know what types of alcohol and other things I will need to include in the plan, and how much of each kind.

Rum
Vodka
Gin
Whiskey
Bourbon
Tequila
Schnapps
Triple Sec
Scotch
Wine Cola
Orange juice
7-Up ir Sprite
Tonic water
Soda Water
Iced Tea
Cranberry juice
Pineapple juice
Grenadine
Shot Glasses
Cocktail Shaker
Bar Caddy
Bottle Openers
Bar Mats
Blenders
Bottle Pourers
Straws and Stirrers
Margarita Glass Rimmer
Glassware: Beer Mugs, Wine Glasses, Rocks Glasses

if you have a strip mall style bar then you would need

150 bottles for a minimun basic setup averages out to $25/bottle= $3750

$250 for mixers
$100 for a cheap blender
$200 in cheap glasswear
Depending on what you wnat to include in your bar there are tons of other expenses from remodeling, chairs, TVs, decor, comuter systems, RENT

But self sustaining dive can be run for $10,000 a month

EVERY restaurant/bar is different, so you need to establish the clientelle and the projected turnover.
Your restaurant menu should suit the style of clientelle you expect and obviously you have food purchases (stock) relevant to the projected turnover (the amount of stock can also be dependant on the availability and regularity of deliveries i.e. you may order in weekly or 3 times weekly, depending on your storage area, or taking monetary advantage of bulk buying.
Overheads to consider in a restaurant/bar include;
rates or lease/rental of premises, new fitout to premises if required, power and gas, maintenance, insurance and required registrations (alcohol license, kitchen license etc.), bank charges, cooking utensils and crockery etc., bar glasses and utensils, bar and kitchen/serving staffing numbers and projected wages (including workers compensation, superannuation, holiday pay and other overheads etc.), food and alcohol stock.
The alcohol purchases for the bar should generally cater to the tastes of the expected clientelle (e.g. it is of no value having a large number of very expensive champagnes, wines or imported beers in stock that rarely sell - KNOW THE MARKET YOU ARE TARGETING.
For the purpose of financing a business plan it is better to err on the side of caution and ensure you have a couple of weeks alcohol stock in hand to open. If the business plan is a 12 months plan then your alcohol purchses will be relevant to your projected turnover. Usually it is only after a little while when your business settles into a steady trade that you are able to more accurately predict your alcohol and food requirements and the purchasing patterns needed.

I would suggest you google for liquor store wholesalers and try to get a price list off the internet, elsewise ring them and get them to send you one. After you have decided on the type of clientelle you are targeting, in theory you would actually purchase the alcohol you project you will turn over and add your profit margin to arrive at the projected alcohol turnover - use current bar trade prices as a guide for mark-up percentages.) As a double check on your business plan, take the annual gross turnover for alcohol that you are projecting and relate it back into a weekly, fortnightly or monthly average (to correlate with your plan), less the mark-up, to confirm your figures.
With the kitchen decide your menu and construct your portion control (i.e. prawns costs $20 kg and average about 20 to the kg - you use 6 in your prawn cocktails therefore the cost of the prawns is $6 plus the lettuce leaf equals say 10 cents plus the cocktail sauce portion equals 50 cents, therefore the cocktail overhead is $6.60), then add your desired profit margin (e.g. you may work on a 33% or %50% mark-up), and this is how you price your meals to the public whilst at the same time projecting your purchasing costs along with your sales turnover relevant to the business plan, by multiplying the projected number of meals sold to both criteria. (Don't forget to allow in your business plan totals for other basic food costs not generally included in your portion control pricing such as condiments, cooking oils etc. and allow an amount for wastage - or alternatively set a relevant monetary figure to each meal to cover this.) Your overheads such as staff etc. will be shown seperately.
From the bar perspective don't forget your mixers and soft drinks, ice, decorations etc. plus initial outlays such as music, blender, tills etc. also you will probably need to purchase some bottles such as liquors and ports that you may not turn over as quickly as others, but nonetheless are required at the time of set-up.
Trusting this helps somewhat, best of luck.

well, you should first find out how much the typical person drinks at a bar on a night out, take a random survey around your campus or even on here, as well as what types of drinks they usually have. then you have to figure out how many people could possibly show up at this establishment in a day. then its just figuring out the math, what kinda drinks (each alcohol needed for that drink seperatly of course) x # of people in a day x who much glassware you'd need, ice, straws, napkins, if you're doing food as well you'd have to figure out a menu and see the stats on what it costs you vs what you would charge for it.

its really indepth. not something you can pull out of your *** overnight. but it sounds like fun!

Stop in some local bars and see what they have. Depending on where you plan to locate your bar/restaurant will determine what kind of alcohol you want to serve. High end bars will have call liquor as their well brands. The liquor license might be the most expensive thing to obtain; call your local Alcoholic Beverage Control for info on that. For all your FF&E plus inventory, you're probably looking at $75,000 to $100,000.

No matter what size the place is you need a full stocked bar, and full stock of food for the opening. As you see the demand for product, then order the right quantity.

you should have what fits the clientelle
and at least 1 premium bottle as well as bar liquor with 1 bottle opened and 2 reserve. try and expand to acomidate tastes as you build your buisness and customers will like that
productive bars i have seen have minimum 6 varietys tap beer 3 of each wine ex 3 red 3 merlot 3 white 3 zinfidel etc
proper glassware for the beverage that is a must or it sends the wrong message. proper glassware sends a feel good message . ice and condiments mixers blenders it truly gets involved

well, first off depends on what your resturant is going to be... if more fancy you'll need more wines if not you will still need vodka, gin, kalhua, triple sec, bourbon, wiskey, and various sodas... I would plan to at least start with 2 cases of each... beer you may need more like 5 to 6 cases.... you'll also have to look at condiments like oranges, cream, olives, lemons, limes, and cherries to make the drinks... consider glasses at 3Xs the seating capasity...

hope this helps...

3 kinds each of top shelf vodka, gin, tequila, whiskey, scotch, schnapps and liqueurs/cordials. 4 each of a call liquor, and 1 each of a cheaper brand for the well drinks. Daiquiri mixes, margarita mixes. Premixed bottles of long island iced tea and margarita liquor. Lemons, limes, oranges, cherries and salt/sugar rimmers. A jigger, a shaker, and a partridge in a pear tree. Oh, and a wide array of glasses.

boy that's far too much to list here. You need basics like a lot of Dekyper mixes(triple sec, sloe gin, etc), but mainly a decent variety of Vodka, gin, Bourbon/whiskey.

also there are well, call, premium and super premium liquors, know them and price accordingly

but before all that you need a beer/wine, and then a liquor liscence. Depending on where you are, that can run a half milion alone.

contact a local wine distributor, they should be able to give you more detail for your area.

First before you even think about buying all that you will need a liquer lisence.

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