I'm looking into opening a bar/restaurant here in Prague and am looking for some specific information.
I've lived in here for a while and know my way around the scene pretty well (what's hot, what's not, what works and what doesn't, locations, customer demographics, cultural differences, etc.), but I was wondering if anyone has any experience with opening/running a bar/restaurant here.
I'm veersed in getting an s.r.o. and what it takes to open a restaurant in general (planning, organization, location, 90% failure rate, costs, business plan, marketing, etc.), but I'm wondering what special considerations to take into account vis-a-vis opening and operating a bar specifically here in Prague. I don't mean the fact the city is already overloaded with bars, half of which sit empty. What I'm interested in is practical hurdles and obstacles specific to Czech law, regulations, business practices, etc.
One thing, for example, that strikes me is the low cost beer and wine. I'm used to a beer mark-up of around 500%. What's the typical mark-up here? Do you have to rely on selling cocktails for your profit? Also, how do you control the cash if you don't have a register and receipts? I'm also looking for resources regarding vendors, equipment sales, sales of bars/restaurants, foreclosures, etc. That kind of thing.
Any info would be helpful. Thanks, I appreciate it.