She added that they use Basil Bookseller Software for inventory and Square for ringing things up in both the bookstore and bar.Ĭurtis reported that three of the nine Books & Books locations mix food, alcohol and books in some capacity. Ramadan acknowledged that although this has helped the store feel more cohesive, it does significantly complicate payroll once someone works in both the bar and bookstore. Initially, the bar staff and bookstore staff were entirely separate, but recently the bar staff have begun taking an increased interest in the book side of the business. They made sure the bar was set up correctly, had the right sorts of sinks and fixtures, etc. While Ramadan and her co-owner both had bookselling experience prior to opening Riffraff, they knew little about owning or operating a bar, so before they opened their doors, they hired two very experienced bartenders to guide them through the process. ![]() She added that the bar serves as the events space, which can work great but also means that a poorly attended event results in a bad bar night, which the store can't afford she and her co-owner have learned to be very careful about scheduling only events that they know will be well attended. The bookstore side of the business is relatively small, with an inventory of 5,000 titles, and Ramadan noted that they get many customers who come only for the bar. The bar is full service, offering beer, wine, spirits and cocktails, along with coffee and tea, but the only food is light bar snacks. The space is divided in half between the two, though they are connected. Ramadan explained that Riffraff is less of a bookstore-bar and more of a bookstore and bar sharing the same storefront. The store has integrated sales, so customers order food and beverages and pay books at the same register. Every day she logs what bottles were opened and when, what was poured out and what was wasted for back-end inventory management she uses Anthology for the books and SimpleOrder for food and beverages. Kaufman said that a major difference between food and beverage service and selling books is having to deal with things that go bad. Kaufman offers some specials, though they run a "neighbor's night" instead of a happy hour and during events offer glasses of wine for $5. ![]() She also noted that in Florida, getting a liquor license was comparatively easy-"you pay your $400, you get your license"-and said that in terms of pricing, you generally want one glass of wine to pay for an entire bottle, with a bottle good for around four glasses of wine. Aside from those doing food prep in the back, staff members do everything from handselling and shelving to taking orders and running food, and Kaufman explained that that was a major focus of hers going into opening the store. Nicole Sullivan, owner of BookBar in Denver, Colo., moderated the discussion.Īt Story & Song, Donna Paz Kaufman and her husband operate a bookstore, cafe and bar with a single, unified staff. and Aaron Curtis, who has worked at several Books & Books locations in South Florida since 2004. Emma Ramadan, co-owner of Riffraff Bookstore and Bar in Providence, R.I. ![]() Panelists were Donna Paz Kaufman, co-owner of Story & Song Bookstore Bistro in Fernandina Beach, Fla. Booksellers experienced with operating bookstores and bars gathered at Winter Institute 14 in Albuquerque, N.Mex., two weeks ago to share their insights on running two very different businesses under one roof.
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