Opening a Rink Sports Bar and Restaurant

[crazy-luke-finch 0]

+! for wifi - IMHO its a must!

[Law Goalie 147]

Two great suggestions on the free wifi (just keep an eye on the bandwidth monitor so people don't downloading torrents) and the protein shakes/fruit smoothies. I wish this bar was coming to my rink...

edit: stemming from Chadd's concerns (which are entirely sound), you could use a login-based system that gave access to league-players (and their families, by extension), which would cut down on the number of pure leeches. You'd still have a few, but not as many. That said, Chadd's idea of having the rink handle the tech end is way, way better. Maybe set it up so they admin it and you split the bill. The rink employees stay happy because they can watch hockey porn (and other kinds) between zamboni runs; your customers get wifi; your staff don't have to mess with it.

[Chadd 916]

wifi only makes sense if you're going to get business from them while they're using it. In my experience, the non-paying users will outnumber the paying customers about 20 to 1. Then your staff will also be expected to trouble shoot any and all connection problems, including non-wifi related problems. I would avoid it and leave that up to the rink ownership.

[Drewhunz 3]

Boulevard on tap!!!!!!!! Is this at Ice Sports or Pepsi Ice Midwest by chance?

[Jordan 13]

How about "Ms. McGill's Tea Room"?

Haha...obscure Youngblood reference...excellent!

[RecLeagueHero 0]

Beer selection wise, just because you have 10 taps doesn't mean you have use them all. In the beginning you probably won't have the volume to actually go through kegs like that. Given that beer is fairly costly the tendency is to keep it too long, which leaves you in the position of either throwing out expensive goods or runnnig the risk of getting a rep for serving old beer. You have to service your client's tastes, which requires some market research. Go see what the common beers at local bars are and carry those. But you do want to sit your establishment a part, offer something they can't get else where.

[minwookie 0]

Beer selection wise, just because you have 10 taps doesn't mean you have use them all. In the beginning you probably won't have the volume to actually go through kegs like that. Given that beer is fairly costly the tendency is to keep it too long, which leaves you in the position of either throwing out expensive goods or runnnig the risk of getting a rep for serving old beer. You have to service your client's tastes, which requires some market research. Go see what the common beers at local bars are and carry those. But you do want to sit your establishment a part, offer something they can't get else where.

Draft rootbeer is also freaking delicious.

[flyerman 0]

Boulevard on tap!!!!!!!! Is this at Ice Sports or Pepsi Ice Midwest by chance?

Nope. I can't say where it is specifically right now as we are in negotiations with the rink. We're keeping everything on the DL as this is early in the planning process. But the opportunity is clearly there and we are going to move forward one way or another. There are just a lot of unknowns at this point, and more will be clear after we submit our start-up cost proposal.

Your ideas have been fantastic, much to think about, so much potential here (and need to plan extremely carefully and apply some good, comprehensive systems-thinking to this endeavor.

Regarding beer kegs: Anyone know how long a beer keg stay fresh after it has been tapped? Of course we don't want to serve stagnant beer if it doesn't move. I do know that the market here is BIG on Bud, Bud Light, Coors Light. Bud Light, Labatt Blue, Moosehead, and Molson (Canadian) is big with the hockey crowd. I personally am a microbrew guy, and Boulevard Pale, Sam Adams, and Fat Tire are standards around here; my fave is Sierra Navada Pale Ale. Blue Moon does quite well too. I'm not sure that porters or stouts would go over too well, at least at first since the night crowd is mainly going to be beer leaguers (unless we can successfully tap the larger public market), but bringing in some seasonals and darker beers would be our goal depending upon growth.

This will all be part of a market survey we do, which will ask questions about food, beverages, games and recreational activities, etc, as well as be a marketing tool to get people jazzed about the idea of the bar and restaurant reopening upstairs.

We have talked about WiFi, and that is a given at this point, as a new big screen TV with satellite including NHL Network, NHL Center Ice, etc. We already have about 12 overhead TVs up there, two pool tables, a video poker game, bar counter and stools, tables and chairs. I'd like to see a Jukebox as well, but we'll have to see if resources are available for that.

Keep those ideas coming! Think outside the box. No idea, suggestion, piece of advice barred!

[minwookie 0]

Regarding beer kegs: Anyone know how long a beer keg stay fresh after it has been tapped? Of course we don't want to serve stagnant beer if it doesn't move. I do know that the market here is BIG on Bud, Bud Light, Coors Light. Bud Light, Labatt Blue, Moosehead, and Molson (Canadian) is big with the hockey crowd. I personally am a microbrew guy, and Boulevard Pale, Sam Adams, and Fat Tire are standards around here; my fave is Sierra Navada Pale Ale. Blue Moon does quite well too. I'm not sure that porters or stouts would go over too well, at least at first since the night crowd is mainly going to be beer leaguers (unless we can successfully tap the larger public market), but bringing in some seasonals and darker beers would be our goal depending upon growth.

I remember asking the owner of my favorite bar this question about a year ago (because they kept their Guiness in a different cooler @ a different temp). He said most beers should last about 2-3 months if all the connections are tight and there is no leak in the co2 lines etc. Microbrews tend to go bad quicker, like 1-2 months, because of them not being pasteurized or something like that. My suggestion is, with 10 taps you don't need 10 open kegs. You can double up (I'm pretty sure you can) on your bud lite or miller lite. And maybe rotate in 1 seasonal beer so you don't need to worry about wastage.

Or you could just drink it if it isn't selling :). And I personally think some of those listed taste great out of the bottle.

[TBLfan 25]

You can get something like a smaller version of this. Buy some bottles of various beer and see what's going to be popular before you put it on tap. Afterwards, it's great for less popular beers or sodas, energy drinks and gatorade/powerade.

[Fire0nIce228 1]

I'd do a few mainstream beers, maybe rotate seasonal (sam adams octoberfest is a must!) and do molson or labatt as your 'hockey beer'. Center Ice is a must. I think just the whole place should be hockey atmosphere. You can creatively name your menu item or put hockey references in the description for a little extra flair.

Wifi would be really nice with all the blackberrys and all that jazz, and parents that are needing to get work done while Johnny practices will be up there. I would guess that at the least most would buy a hot chocolate or something.. It wont make you any money to start but eventually someones gonna get a tinge of hunger and order something. Once that happens if the food is good, they'll start doing it more often.

I really think that if you have servers and such that people will atleast get a drink even if they're just trying to use the WiFi.

Couches and comfy chairs are great. You might consider buying a 'fake fireplace' and setting up the couch and such around that in a corner with a big screen mounted on the wall to create a little 'cozy' setting for the parents.

Now that I think about it I think you might have to consider some type of balance between 'hockey bar/resteraunt' and keep in mind that parents/grandparents/figure skater types will also need somewhere to go and if its too 'macho' or too hockey oriented that might turn them off to the idea. Thats why I think sectioning off something a little more..whats the word.. coffee shop like... might be something to consider.

[Zamboni 6]

I spend too much time in arenas, do enjoy a pint in spring/summer upstairs at Canlan if my son has 3x3 or tourney. Good advice on not running too extensive a menu or beer list. If I'm hungry I buy something from what's offered, and I don't remember ever being dissapointed in the beer on tap choices and saying "No Thanks"

It would be hard to become a destination, attract people to your place not already there for hockey. If you do a good job people will eat there btw tourney games rather than leave, and go upstairs after beer league games rather than drive to a bar.

[Stampeder 2]

Cheap wings 25-35 cents will keep beer a' flowin.

[TBLfan 25]

Good wings will get them coming back.

The bar at the rink I frequent seriously has a pretty decent amount of traffic at 2 and 3 in the morning. Once you get a couple teams in there, the friendships among players will keep the guys/girls coming back... even on nights they aren't playing. Just keep the prices decent, keep pitchers handy and don't try to be a restaurant if you're planning on being a bar. Five beers on-tap is plenty. Maybe keep some PBR in a cooler of some sort for the uber-broke hockey player.

[Griff 2]

Flyerman, I'm about 99% sure I know exactly what rink you're at and let me say please, please have the bar open for the spring mens tourny. I've gone there for it 3 of the last 4 years and it's always way more fun when the rink has decent food/drink offerings. Please get it up and running and my team will drop tons of money this May.

[interpathway 9]

10% off with MSH username is a must.

[flyerman 0]

Flyerman, I'm about 99% sure I know exactly what rink you're at and let me say please, please have the bar open for the spring mens tourny. I've gone there for it 3 of the last 4 years and it's always way more fun when the rink has decent food/drink offerings. Please get it up and running and my team will drop tons of money this May.

Can't say I know what you are talking about for sure (cough cough), but let's just say we're on the same page and that is our goal here too! We'll go public once we know for sure it's a go in a couple of weeks. Right now we are still doing an expense plan for (re)start-up. Going full liquor license and phased-in food. Pizza, not wings, will be the speciality food for various reasons, at least in the beginning.

What team do you play for?

[Law Goalie 147]

Hey, if you've got a good pizza guy, that's the way to go. It's pretty rare to find a decent pizza outside of a specialty joint or a bona fide Italian spot, and it plays better to kids than wings, IME. You'll definitely want good wings at some point, but I think your idea of phasing in foods is a sound one. The last thing you want to do is throw out some half-assed wings and have a bad reputation you can't shake. Don't try to do too much: do what you do well, get comfortable, then start learning new things or hiring new cooks.

[iceholes 0]

as our restaurant /Bar sits idle between two sheets... its frustrating not having it open.

During the week the moms and dads hung in there drank wine ordered food while kids practiced. Weekends games... plenty busy.

Liqour license snafu shut em down for a spell here... But anyhow. Always gave first pitcher on the house for the leagues teams...

I like your idea and venture moving forward.

Good luck

[flyerman 0]

Thanks for your ideas, insights, support and enthusiasm guys! We're moving right along.

Question: When you talk about doing "team specials", how many players (minimum) constitute a "team" to be eligible? Ten? Twelve? Less?

[RecLeagueHero 0]

Thanks for your ideas, insights, support and enthusiasm guys! We're moving right along.

Question: When you talk about doing "team specials", how many players (minimum) constitute a "team" to be eligible? Ten? Twelve? Less?

I'd say maybe offer one rate for 5 guys, another for 10, and the max discount for 15 or more. You could just do a certain discount for anyone in the leagues regardless of party size, or build a discount into a certain item for anyone in the leagues at the rink. For instance during the summer the rink in my area with a liquor license offers a bucket of Corona's for a certain price to anyone in the league.

[RecLeagueHero 0]

Pizza can be a double edged sword. When it's done right few items will sale as well and have as board as appeal. When it's done wrong the establishment will hemorage money. First thing, you have to over come the common preception that you're serving the same lousy concession stand pizza the customers have had at a thousand high school football and youth hockey games. I'd definately recommend at opening that you have people going around the busy weekend hockey games with free samples.

The product has to be attractive, avoid any frozen short cuts. Fresh dough, fresh cheese, and fresh toppings. It does cost a little more, but it tells the customer you're passionate about the product and it will set you apart from the big chains and local indy dives.

[flyerman 0]

That's what we are going for. A full step-up from delivery pizza, but not quite gourmet. Fresh and delicious with a lg. variety of toppings. Personal to Family sizes. My corny idea for sizes is: Player (personal), Line (sm), Team (med), NHL (lg) , Olympic (xl or fam). Or we could do Peewee, Bantam, Junior, Pro, All-Star etc. etc....

[fieldofdreams 0]

That's what we are going for. A full step-up from delivery pizza, but not quite gourmet. Fresh and delicious with a lg. variety of toppings. Personal to Family sizes. My corny idea for sizes is: Player (personal), Line (sm), Team (med), NHL (lg) , Olympic (xl or fam). Or we could do Peewee, Bantam, Junior, Pro, All-Star etc. etc....

I would just stick with small, med, large etc... It eliminates any confusion and makes life simpler on both ends.

[Piggythepickle 0]

you have to have bubble hockey :D