Where to begin? Books are still to be written on what you need to take into consideration.
Some quick observations/questions.
How big? How many seats at bar? At tables? Outside seating?
What are some of the successful places in the area?
You're dealing in a relatively small population/customer base.
Before you go any further wiith this, call your insurance company and get a quote on liability insurance for a bar....you'll be blown away.
What can you offer that's unique to the area? Authentic food may be a draw but not that much...think about it....do you want Mexican or italain night after night....you're gonna need some variety.
Is there a cigar shop in the area? If so team up with them and have a "cigars under the stars" night...two nights a month the place is packed with cigar smokers (including a ton of women) hanging out on the patio drinking, smoking and posing. Huge draw for some reason. Just an example of some creative draws.
Do you anticipate it becoming a "regulars" place?
Age group you're targeting? Blue collar/white collar/college?
Serve lunch? Dinner?
Entertainment? (usually only a break even proposition...often a loss leader to bring in new customers so they'll come back when you don't have music).
As far as food...some succesful pubs in our area have only 2 selections at lunch along with a limited sandwich/salad menu. E.g., we have people that only come in for Monday meatloaf or Thursday roast beef or friday fried catfish. Another place in town has a Thursday bowtie pasta and chicken that people wait in line for. Find a couple of signature dishes to serve at lunch and have only on certain days...if you run out too bad...they're in the house so they'll order something else. Translated...you don't have to have shepherds pie or beef and guinness every day unless that's your trademark dish.
You have to have some good salads...at wife's place one of the top sellers is grilled chicken ceaser...many men are ordering light fare for lunch so it ain't just women eating lite.
Gotta have a good burger. You'll sell 20 $7 burgers for every 1 $20 ribeye.
Loaded nachos a big seller.
Fried dill pickles a big seler at the bar.
Sausage and cheese plate popular at bar. Peoiple tend to liketo order things at the bar they can share. Usually a single patron doesn't want a meal at the bar.
Biggest seller on Saturday lunch is red beans and rice w/andouille sausage but we are near Nawlins.
Weekend and evenings grilled redfish with meniere sauce and chicken or shrimp with angel hair pasta and cream sauce is a big seller.
Ban blenders in the bar....anytime someone orders a frozen drink wife gives them directions to the nearest convenience store and tells them the flavors available.
You're gonna have to have some TV's in the bar atleast. During day people are addicted to news channels and nights and weekend they want sports. Turn volume off, close caption on and have music piped in unless its a big game of local interest.
Bottom line is that you can cook or drink at home a lot cheaper than in your pub....you're selling a service, not food or liquor. Make sure your bartender knows everyone by name, greets them by name when they first walk in and knows what they drink. Studies show patrons get irritated/impatient if they are no greeted within 40 seconds of being seated. Regulars are what keep you in business.