The Bar Business Podcast: Bar & Pub Owner Profits, Marketing & Operations

What do you do when an employee keeps falling short, but you’re not ready to fire them? In this episode, I’m talking about performance improvement plans, or PIPs, and how they give bar owners another option before letting someone go. I get into when to use a PIP, how to set clear expectations and timelines, and why following through matters. Because accountability isn’t just about writing someone up. It’s about setting a clear standard and enforcing it. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Is your live music night actually making you money, or does it just look successful because the bar is full? In this episode, I’m digging into the real ROI of live music and other bar programming. We’ll look at what the event actually adds to your sales, what it really costs once you factor in the band, extra labor, comps, and other expenses, and whether there’s any real profit left. I’ll walk through the math using live music, but the same applies to DJs, trivia, and other programming. And when the numbers don’t work, it might mean negotiating costs, changing the format, or deciding if the loyalty and repeat business are worth it. Because a busy night and a profitable night aren’t always the same thing. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Improving bar profitability rarely comes from one big change. More often, it comes from fixing dozens of small problems across your costs, revenue, operations, staff, and guest experience. In this episode, I break down my 50-lever framework for improving your bar, why searching for one magic fix can keep you stuck, and how small operational improvements can compound into meaningful changes in profitability. I get into finding the small levers hiding inside your pour cost, labor scheduling, guest check average, service, training, and overall guest experience; how to audit your operation to determine which changes matter most; and why trying to fix everything at once usually fails. I also walk through how I’d prioritize those improvements, tackle one or two each week, measure the results, and build accountability so the changes actually stick. Because you probably don’t need one breakthrough to turn your bar around. You need a list, a pace, and the discipline to make small improvements that compound. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Running a successful bar requires more than trusting your gut—and more than blindly following the numbers. In this episode, I break down how bar owners can use gut instinct and data to make better business decisions, including what experienced intuition actually is, where your instincts can mislead you, and what your bar data can and cannot tell you. I get into using data for pricing, menu engineering, labor scheduling, inventory, marketing ROI, and performance decisions while using experience and instinct for hiring, culture, guest experience, concept decisions, and major changes. I also explain why your gut should be treated as a hypothesis rather than a conclusion, how data can confirm or challenge what you believe, and what to do when your instincts and your numbers disagree. Because the best bar owners don’t blindly trust their instincts or their spreadsheets. They know when to use each one, and when a major decision requires both. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Classic cocktails are making a comeback as guests move away from overly complicated craft cocktails and toward familiar drinks like Espresso Martinis, Old Fashioneds, Martinis, and Negronis. In this episode, I break down the cocktail trends bar owners should be watching in 2026 and why simplifying your cocktail menu could improve guest confidence, consistency, speed, and profitability. I get into why classic cocktails are outperforming more complicated drinks, how decision fatigue and price sensitivity influence what guests order, and the operational advantages of simpler cocktails, from easier training and faster service to less waste and better margins. I also explain my classic-anchor strategy for building a cocktail menu around well-executed classics while still leaving room for original drinks and creative riffs. Because simplifying your cocktail program doesn’t mean lowering your standards. It means paying attention to what your guests are actually ordering and executing it better than anyone else. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Gen Z drinking trends are changing what customers expect from bars in 2026 but Millennials, Gen X, and Baby Boomers are drinking very differently. In this episode, I break down the latest generational drinking trends and what they mean for bar owners trying to build a beverage program that matches how their customers actually drink. I get into Gen Z’s growing interest in mini cocktails, moderation, mocktails, functional beverages, and earlier drinking occasions; why Millennials are spending on premium cocktails and spirits; and why Gen X and Baby Boomers remain critical for traditional beer, wine, gin, and Scotch. I also look at what these alcohol and cocktail trends could tell us about where the bar industry is heading next. Because the future of bars isn’t simply about whether people are drinking less or more. It’s about understanding how each generation drinks and making sure your bar evolves with them. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Last week, Brian Haan and I started telling the story of how we ended up running 86th Street Pub together. About 15 months into owning the bar, we hit the first major change that forced us to rethink what the business could become: the smoking ban. In this episode, I break down how Brian and I responded, not by fighting the change, but by using it as an opportunity to up our game. I get into how we cleaned up the bar, expanded the craft beer program, improved the food, built a faster lunch business, redesigned the kitchen for efficiency, tightened portion control, used steak night to drive traffic and drink sales, and eventually moved to seasonal menus when our regulars wanted something new. Because when the environment around your bar changes, holding onto the old version of the business isn’t always the safest move. Sometimes the smartest move is figuring out what the change makes possible—and building a better bar around it. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

After more than 260 episodes talking about the bar business, there’s one story I probably should have told a long time ago: how I actually became a bar owner and learned to run one. In this episode, I sit down with Brian Haan, my longtime friend, former roommate, and the GM who was there throughout my journey in the bar business, to finally start telling that story from the beginning. We get into how Brian and I met at Purdue, why I bought an established neighborhood pub at 22, how Brian ended up becoming my GM, and what those early years taught us about regulars, employees, operations, weekly P&Ls, product decisions, and knowing when to change something, and when to leave what’s already working alone. Because most of what I know about the bar business didn’t come from having all the answers. It came from running the business, watching the numbers, making mistakes, adapting, and figuring it out together. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

When revenue drops, I know the first instinct is usually to get more customers through the door. But what if you’re trying to market your way out of the wrong problem? In this episode, I break down why increasing your guest check average can be one of the fastest ways to grow revenue without spending more money on traffic or marketing. I get into how to benchmark your check average, when your team should prompt the second round, how menu price anchoring can influence what guests spend, and where small changes in the guest journey can help you make more from the customers you already have. Because before you spend more money trying to fill more seats, make sure you’re getting the most from the seats you’ve already filled. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Opening a great restaurant takes more than great food, hospitality, or a good business plan. Everything matters. In this episode, I sit down with Adam Weisblatt, co-founder of Last Word Hospitality and author of For the Love of Restaurants, to talk about what really happens between having a restaurant idea and opening the doors. We get into choosing the right size and space, finding partners, raising money, design and permitting, building a concept you can actually execute, and why the best restaurants bring art, operations, and business together. Because the goal isn’t just to open the restaurant you dreamed about. It’s to build one you can actually deliver. Connect with Adam & Last Word Hospitality Last Word Hospitality — Check out the restaurants, team, and concepts https://www.lw-h.com/ For the Love of Restaurants — Get Adam Weisblatt’s book https://www.amazon.com/Love-Restaurants-Insiders-Daydreams-Opening-ebook/dp/B0FXBBCZBR Books from the Last Word Hospitality family https://www.lw-h.com/books 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Bad attitudes, inconsistent service, and employees ignoring standards may all have the same root cause: unclear expectations. In this episode, I break down the 20-minute conversation every bar owner should have with a new hire during their first week. We’ll cover what great performance looks like, how decisions get made, what you actually care about, what employees should expect from you, and why understanding their goals can improve buy-in and retention. Because setting expectations early can save you from having the same frustrating performance conversations later. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

On this episode of Party of Six, we have a wide-ranging panel conversation on hospitality, focusing on Beckaly Franks tracing her path from Idaho and Portland to Hong Kong, building community, and the pitfalls in international hospitality. Sarah Dawn Mars talks about breaking down the finance side of bar ownership, and Menakshi Singh shares a fresh update on opening a new bar in southern India. Key topics In this episode, Beckaly Franks shares how growing up around a family bar in Idaho shaped her view of hospitality as “an extension of home” rather than just a job. Beckaly walks through her early career path from Portland to high-volume nightlife spots like Thunder Ranch and Dixie Tavern, and how performance, service, and event-making became her foundation. Beckaly details how winning the 42 Below global competition became a major credibility moment that opened international doors, including her path to Singapore and then Hong Kong. Beckaly gives a candid breakdown of the Pontiac in Hong Kong, describing it as a shoebox-sized craft cocktail dive bar with 14 seats at the bar, a heavy back bar, a strong visual identity, and a clear culture-first philosophy. She shares how the Pontiac’s all-female core team and inclusive hiring philosophy were intentional, and how that helped create a space for women, queer guests, and a broad regular community. Beckaly also opens up about the difficult side of business, including toxic partnership dynamics, a failed Bali expansion, the impact of Hong Kong protests, and the strain of COVID on operations. Sarah Dawn Mars explains how Overproofff grew out of her own experience learning bar finance the hard way, then moving into hospitality tech and realizing how many operators avoid the numbers until it is too late. Sarah and Chris compare the gap between accounting data and actual hospitality decision-making, arguing that operators need more than a P and L and that generic financial advice often misses the realities of running a bar. Menakshi Singh shares that her newest bar opened in the south of India after a long process of relationship-building, traveling together, and evaluating a higher-capex opportunity over nearly three years. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Nelson Brooks started Cabana Boys with around $200 and eventually took the business to Shark Tank, where he landed an investment from Kendra Scott. In this episode, I’m joined by Nelson to break down how he built and scaled an event bartending business without the overhead of opening a traditional bar. We get into hiring for personality, creating a consistent guest experience, building accountability across multiple markets, marketing the experience instead of just the service, and what it takes to stand out in a low-barrier business. Because building something scalable in hospitality isn’t just about having a good idea. It’s about execution, people, consistency, and creating an experience customers actually want to pay for. PartyHostBoys.com: Explore and book their party-hosting experiences @PartyHostBoys: Follow them on social media Cocktail-Crew.com: Book bartenders for weddings, corporate events, and other celebrations Cocktail Crew Bartending: Follow their bartending brand on social media 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Good drinks aren’t the only thing that can make or break a happy hour. A packed bar can still be losing money. In this episode, I’m breaking down how to tell if your happy hour is actually creating new business or just discounting drinks for people who would have come in anyway. We’ll talk about cover count, check average, discounted sales, guest behavior, and the numbers you need to look at before deciding whether your happy hour is really working. Because a busy bar looks good. But if the profit isn’t there, the promotion may not be doing its job. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bar owners don't think about financing until they need money—and by then, the decisions they've already made can determine whether a lender says yes or no. In this episode, I'm joined by Matt Meehan and Luigi Rosabianca to break down what actually makes a bar or restaurant lendable, why your financial foundation matters long before you apply, and where owners get themselves into trouble with the wrong types of financing. We get into clean books, business structure, bank accounts, personal and business credit, CPAs, merchant cash advances, equipment financing, lines of credit, SBA loans, and why the money you borrow should match exactly what you're using it for. Because getting access to capital isn't just about finding the right lender. It's about building a business a lender can actually understand and confidently lend to. CreditBanc.io — Check their website and learn more Creditbanc.io/business-credit-builder — Learn how to build business credit www.youtube.com/@Credit_Banc — Watch their business finance videos https://www.youtube.com/@theliquidlunchproject— Get small business and finance insights @MatthewRMeehan — Follow Matt on social media @LuigiRosabianca — Follow Luigi on social media 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Having a bestselling cocktail does not mean you have a signature drink. A bestseller moves units. A signature moves people. In this episode, I’m breaking down what turns an ordinary cocktail into something guests photograph, talk about, recommend to friends, and associate specifically with your bar. We’ll cover the five things a signature drink needs, how to identify a potential signature using your PMIX, how to create one if you don't already have it, and how to use your staff, menu, pricing, and social media to turn that drink into marketing. Because one drink people remember and talk about can be worth more than another promotion you're constantly paying to run. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bar owners don't have a pour cost problem. They have a tracking problem. In this episode, I'm breaking down how to calculate pour cost correctly, why monthly reports are too late, and how to build a weekly system that catches profit leaks before they become expensive. We'll cover inventory, actual versus theoretical costs, category benchmarks, variance tracking, staff accountability, and operational controls that help you protect your margins every single week. Because you can't fix the numbers if you're measuring the wrong ones. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most unhappy customers never tell you something is wrong. They simply stop showing up. In this episode, I'm breaking down why silence is one of the most dangerous signals in the bar business and how to recognize the subtle behavior changes your regulars make before they disappear. We'll talk about visit frequency, ordering habits, dwell time, body language, referrals, and how to build a simple system that helps you notice these patterns before they become lost revenue. Because your best regulars don't usually leave all at once. They fade. And if you know how to read the signs, you can strengthen relationships before they're gone. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Bar owners who avoid slow nights are not just lucky. They planned better. In this episode, I’m breaking down my Anchor Rhythm Tactical Marketing System and how it helps you plan your year, your week, and tonight. We’ll talk about anchor events, weekly rhythm programming, and tactical promotions you can use when you need a short-term revenue bump. Because if you are only posting when the bar is already slow, your marketing is late. The goal is to stop reinventing your marketing every week. Build the plan once, execute it consistently, and give your guests a reason to show up before you need them. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Looking at breakeven in dollars does not help you run your bar. A dollar target sounds important, but it does not tell you what to do. In this episode, I’m breaking down a better way to look at breakeven: turning the number into guest count. We’ll talk about fixed costs, contribution margin, average check, and how to figure out how many more people you actually need in the seats. Because saying you need another $1,500 a week is abstract. Saying you need 75 more guests is something you and your team can actually work with. If your financial goals feel unclear, this episode will make the number usable. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bar owners treat vendors like a delivery service. That means they are probably leaving pricing, support, training, product knowledge, and market data on the table. In this episode, I’m breaking down how to turn your vendor relationships into real business partnerships instead of simple order-taking conversations. We’ll talk about what reps can actually provide, how to ask for better support, how to use supplier training with your team, and how to negotiate better terms when your state allows it. Your vendors want you to sell more. The question is whether you are giving them a reason to help. If you are only talking to reps when you need product, this episode is for you. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

AI is not coming for your bar. It is already here. In this episode, I’m breaking down where AI can actually help bar owners save time, and where you absolutely should not trust it. We’ll talk menu ideas, menu descriptions, training materials, quizzes, vendor emails, review responses, social media, and how to prompt AI so it gives you something useful instead of generic slop. AI is not here to replace your judgment. It is here to help you draft faster, think clearer, and spend less time stuck in the back office. If you are not using AI yet, this is the episode to start with. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Good drinks are not enough to make people come back anymore. Bars that are winning right now are not just winning on product. They are winning on feeling. In this episode, I’m breaking down why guest experience has become the real differentiator in the bar business, and how to make that experience intentional instead of leaving it up to chance. We’ll talk about music, lighting, smell, touch, menu stories, bartender presence, consistency, and the small details guests actually remember. You do not need gimmicks or expensive theatrics. You need a bar experience people feel, remember, and want to talk about. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Labor costs can quietly drain your bar’s profit if you are not watching the right numbers. In this episode, I’m breaking down how to analyze and control your labor costs without cutting service quality or making your team miserable. We’ll talk about labor cost percentage, sales per labor hour, front-of-house versus back-of-house costs, overtime, cross-training, and how to schedule based on real volume instead of guessing. The goal is not to run short-staffed. The goal is to put the right people in the right shifts, protect your margins, and still give guests the service they expect. If your bar is busy but the profit is not showing up, labor may be the leak. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Unlock the secrets to creating memorable hospitality experiences, building community, and managing a successful bar business, straight from industry innovator Erick Castro. Erick emphasizes the importance of community-building, authentic guest interactions, and strategic business practices. His insights into managing social media, product formulation, and staff development offer invaluable lessons for industry professionals aiming to innovate and sustain success in hospitality. In this episode: Erick’s journey from college bartending to hospitality entrepreneurship The importance of infrastructure and systems in high-volume operations How social media creates brand identity and community engagement Strategies for team empowerment and reducing turnover Innovative approaches to menu design and cost management The role of awards and recognition versus real business metrics Building neighborhood loyalty through inclusive tactics The power of social listening and authentic customer experience Managing the complexities of inventory and vendor relationships Advice for bartenders looking to transition into ownership Timestamps: 00:00 - Erick Castro’s background and career evolution 02:04 - The impact of fresh juice and high-volume cocktail systems 05:19 - Managing diverse career pursuits and team growth 08:05 - Building a memorable brand through social media 12:26 - Training staff with purpose and empowering growth 16:01 - Embracing experimentation and creative freedom in cocktails 20:33 - Overcoming slow committee approvals for events 25:54 - Connecting with the community and creating social equity 32:11 - Establishing a hospitality brand online and offline 36:56 - The importance of neighborhood loyalty and trust 42:37 - The influence of TikTok and social media on youth engagement 45:49 - Debunking awards versus real profitability 53:46 - Cost management and inventory strategies 62:49 - The significance of infrastructure during busy times 70:12 - Meeting clientele where they are with affordability 73:44 - Developing signature products like cacao liqueur 77:15 - The value of authentic guest experiences over accolades 81:52 - The importance of enjoying the journey and self-investment 86:19 - Final words: Advice for aspiring hospitality professionals Resources & Links: Bartender at Large Podcast - https://www.bartenderatlarge.com/ Raised by Wolves - https://raisedxwolves.com/ Gilly’s Cocktails - https://gillyscocktails.com/ Amaya Elixirs - https://amayaelixirs.com/ Connect with Erick Castro: Instagram — @barteratlarge - https://instagram.com/bartenderatlarge Gilly’s Cocktails - https://www.instagram.com/gillyshouseofcocktails/ Raised by Wolves - https://www.instagram.com/raisedbywolvesspirits/ 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bars do not fail because of bad luck or a bad location. They fail because of mistakes that feel reasonable while you are making them. In this episode, I’m breaking down the 10 costly mistakes I’ve seen bar owners make again and again. Some I’ve made myself. Some I’ve seen clients make. And some I’ve watched bury bars that should have survived. We’ll talk hiring, numbers, pricing, bad employees, overpouring, second locations, and the difference between busy and profitable. These mistakes are fixable, but only if you catch them before they get expensive. If you own or manage a bar, this is the episode to listen to before one small decision turns into a real problem. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Bar owner burnout does not always show up as a dramatic crash. Sometimes it looks like snapping at staff, making every decision yourself, losing your long-term thinking, and feeling broke even when the bar is making money. In this episode, Chris Schneider breaks down the five quiet signs of burnout, why summer can make it worse, and why taking 48 hours away from your bar may be the move that makes you a better owner. No guilt. No month-long vacation. No pretending everything is fine. Just a practical reset for bar owners who have been carrying too much for too long. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Your revenue can look good while your margins get worse. That is why total sales are not enough. Your P-Mix shows if those sales actually helped your bar or quietly cost you money. In this episode I break down what P-Mix really measures, how to pull it from your POS, and the five places to look first: category mix, day parts, server and bartender performance, item velocity, and pour size. Each one shows a decision you can make this week. If you manage your bar by total sales alone, you are guessing. The profit is not just in how much you sold. It is in what sold, when it sold, and who sold it. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Your P&L is not a monthly report card. It is where your bar shows you what is getting expensive. Most owners look at net profit and think they understand the month. They do not. Net profit tells you the result. It does not tell you where the problem started. In this episode, I break down how to read your P&L like an operator, including prime cost, gross profit, net profit, operating expenses, and the timing issues that make your numbers confusing. Because strong sales do not always mean a healthy bar. And if you only check the numbers after the month ends, you are already late. Your P&L should not just tell you what happened. It should show you what to fix next. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Your bar's P-Mix is where every margin problem hides. Two bars with the same sales can earn completely different profit. Here's how to read yours and fix it. In this episode I break down what your P-Mix (product mix) really measures, how to pull it from your POS, and the 5 cuts that reveal the most about your margins: category mix, day parts, server performance, slow movers, and pour size. Each one points to a decision you can make this week. If you run your bar on revenue and gut instinct alone, you're flying blind. The numbers behind your sales are where the profit lives. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Want more bar customers without spending a dime on ads? This is the local partnership system that fills your bar with regulars on autopilot. In this episode, Chris Schneider breaks down how to build business-to-business partnerships that send guests your way every week. No discounts. No contracts. No giant ad budget. Just real relationships with the businesses already sitting in your trade area. You will learn the 5 best partnership types for bars, how to pitch them without feeling awkward, and the simple "industry appreciation tour" that turns other bar staff into your biggest promoters. One good hotel relationship can send you 500 guests a year. Here is how to go get it. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bar training programs do not fail because the material is bad. They fail because there is no system. In this episode, Chris breaks down why handing someone a binder, recipe book, or checklist is not the same as training them. He walks through the three biggest gaps most bars have: knowledge, product, and accountability. Then he explains how to build a training structure around the first week, the first month, and ongoing development. If your staff has the material but still does not know the standard, the problem is not the binder. It is the system behind it. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most unhappy guests will never complain. They will just leave. And if your team is not paying attention, you may not know there was a problem until the review shows up or the guest never comes back. In this episode, Chris breaks down how to spot guest issues before they are spoken and how to handle complaints in the moment. Because a guest who complains is not always the problem. Sometimes they are giving you one last chance to fix it. If your team is not reading the room or asking better questions, you are probably missing patterns that cost you repeat business. Bad nights happen. But bad nights handled well can become loyalty stories. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

When guests say your bar is too expensive, they may not be talking about price. They may be talking about value. In this episode, I talk about perceived value: the gap between what guests pay and what they feel they received. We break down where guests form that value judgment, from your Google profile and first 90 seconds to your menu, staff language, physical touch points, table checks, and send-off. Because price is just the number on the menu. Value is the story your whole bar tells before, during, and after the visit. If guests are coming in less often, spending less, or saying things feel too pricey, this episode is for you. Your prices may not be the problem. Your value signals might be. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Your Google reviews are not just nice to have. They are one of the biggest reasons new guests choose you over the bar down the street. In this episode, I talk about why most bar owners wait for good reviews to happen instead of building a system that makes them happen. We break down when to ask for reviews, how to train your team to ask, why personal invitations work better than QR codes, and how to respond when a bad review shows up. If your regulars love you but your Google profile does not show it, this episode is for you. Good reviews do not happen by accident. You need a system. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

This month, we are joined by special guest Willie Rosenthal of Gin & Luck. Discover the incredible journey of Willie Rosenthal as he transforms a single cocktail bar into a global hospitality empire with Gin & Luck. Learn how maintaining core values and embracing local cultures have been key to their success. Willie shares insights on leadership, innovation, and the strategic decisions that have driven their growth. Uncover the secrets behind their unique approach to brand expansion, team building, and customer engagement. Find out how they navigate challenges and seize opportunities in the competitive hospitality industry. Tune in to gain valuable advice for hospitality professionals and entrepreneurs looking to scale their brands while staying true to their roots. Panelists: Willie Rosenthal - Gin & Luck (Death & Co, Close Company) Minakshi Singh - Sidecar, The Brook, India Bartender Show Dave Nitzel - Dave and Dave Consulting, Barmetrix Cliff Crider - Truck and Tap, Stinger Compliance Chris Schneider - The Bar Business Coach, The Bar Business Podcast Gin & Luck Website - https://www.ginandluck.com/ Gin & Luck Instagram - https://www.instagram.com/ginandluck/ Death & Co Website - https://www.deathandcompany.com/ Death & Co Instagram - https://www.instagram.com/deathandcompany Close Company Website - https://www.closecompanybar.com/ Municipal Grand Hotel Website - https://municipalgrand.com/ 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

What happens when a regular ends up running the bar? In this episode, I talk with Harald Plok about taking over Turtle House Sports Bar in Plovdiv, Bulgaria. He had no real bar experience. He kept his 9-to-5. He renovated the place himself, dealt with the legal side, rebranded the bar, opened it solo, and worked it seven days a week. We get into what it takes to build a bar community from scratch, how he learned cocktails on the fly, why he focuses so hard on making guests feel welcome, and what changed when he finally started hiring help. If you have ever thought, “I could run a bar,” this episode will show you what that actually looks like. It is not cute. It is work. 📌Connect with Harald and Turtle House Sports Bar: Website: https://www.turtlehousebg.com/ Instagram: https://www.instagram.com/turtlehouseplovdiv/ Facebook: https://www.facebook.com/profile.php?id=61584712465618 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

High labor cost does not always mean you have too many people. Sometimes your people are just scheduled at the wrong time. In this episode, I talk about why bar labor cost is often a scheduling problem, not a headcount problem. Your sales do not move evenly through a shift. But your labor usually does. That mismatch is where labor percentage starts getting ugly. We break down how to read your sales curve, spot the ramp, peak, and tail, and schedule your team based on when the money is actually coming in. If cutting staff is your only labor strategy, this episode is for you. Because the goal is not fewer people. It is the right people at the right time. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Raising prices is awkward. But not raising them can wreck your margins. In this episode, Chris talks about using a seasonal menu change as a natural pricing reset for your bar. Instead of randomly bumping prices and hoping guests do not complain, use your summer menu to rethink what stays, what gets cut, and where your margins need help. Chris breaks down sales data, P-Mix, high-volume items, seasonal cocktails, fresh ingredients, and fast builds that are easier to sell at volume. The goal is simple: Make guests excited about what is new, not annoyed about what costs more. Your summer menu is not just a menu update. It is your cleanest chance to raise prices without starting a fight. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

A lot of bar reels look great. But they do nothing. In this episode, Chris breaks down why the gap between “looks content” and “feels content” is killing your social media ROI. Pretty cocktails, neon signs, plated food, and clean bar shots can look good, but they do not always make people want to leave their house and come in. What actually works is content that captures the feeling of your bar: the crowd noise, the energy at 10 p.m., the regulars, the birthday moments, the staff having fun, and the little real-life moments that make someone say, “We have to go there.” If your bar is posting reels but not seeing those views turn into bodies in seats, this episode will show you what to start capturing instead 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

What happens when the business you planned is not the business you actually build? In this episode, I talk with Brandon McCraney, owner of Old Raleigh Distillery, about leaving corporate life, chasing whiskey, and opening a distillery during COVID. Brandon shares how Old Raleigh started as a blending vision, how a change in North Carolina law turned him into a bar owner, and what it was like opening before he could even sell his own whiskey. We also get into whiskey blending, one-off batches, cask finishes, and why building a bourbon brand takes more than a good product. If you’ve ever had to pivot because reality wrecked your original plan, this one is worth listening to. Sometimes the business you survive is the business you were supposed to build. 📌Connect with Brandon McCraney and Olde Raleigh Distillery:📌 Visit: Olde Raleigh Distillery website Shop: Buy Olde Raleigh whiskey online Join: Olde Raleigh Whiskey Society Visit in person: Tasting room in Zebulon, North Carolina Book: Distillery tour or event space Follow Brandon: @brandonmccraney on Instagram Follow Olde Raleigh: @olderaleighdistillery on Instagram 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Most bars say they do private events. But most bars do not have a real system for booking them. In this episode, Chris breaks down why private events are one of the most underused revenue streams in independent bars, especially when slow nights are harder to fill. He covers what to put on a one-page event inquiry sheet, how to think about food and beverage minimums, when to take deposits, why you should not discount your minimums just to close, and how fast follow-up can make or break the booking. Because private events are not just “extra business.” They are pre-sold guests, guaranteed minimums, and revenue you can lock in before the night even starts. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Experience does not always mean someone is a good hire. In this episode, I talk about why hiring bar staff based on experience alone can backfire. A resume may tell you they know the job. But it will not tell you if they are warm, coachable, curious, resilient, or right for your culture. And that is the part that keeps guests coming back. We break down what to screen for in interviews, why technical skills are easier to train than genuine hospitality, and how to stop hiring experience just to fire attitude later. Your next great team member may not have the longest resume. They may be the person guests actually want to come back for. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

Gen Z is not impossible to manage. A lot of bars are just managing them like it is still 2005. No clear growth path. Vague schedules. Random communication. Feedback only when something goes wrong. Then owners act shocked when younger staff leave. In this episode, I talk about what actually makes Gen Z leave bar jobs and what keeps them around. It is not always more money. It is clarity. Feedback. Growth. Ownership. And a reason to care. If you keep losing younger staff, maybe it is time to stop blaming Gen Z and look at the management. 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/

What if your bar was built to look good, but not to make money? That might sound harsh. But if your bartenders are walking laps, reaching too far, making a mess, or fighting the layout every shift, your design is costing you more than you think. In this episode, I talk with Tobin Ellis about how bar design impacts speed, service, bartender fatigue, and profit. We break down why every wasted step matters, why pretty bars can still be operational disasters, and why seconds behind the bar turn into real money. If your bar looks great but your bartenders are fighting the layout every shift, you should listen to this. Because a bar that looks great but slows your team down is not good design. It is expensive decoration. 🔴Check out Tobin Ellis and his work on operational bar design. 📌Learn more here: → https://www.barmagic.com/ → https://www.instagram.com/tobinellisdesign/ 📌Grab Tobin’s book, “Bar Design Essentials”, here: Amazon: → https://www.amazon.com/Bar-Design-Essentials-Bars-Everyone/dp/1732648255 📌Start Here Own, run, or manage a bar? Join Bar Business Nation. An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business. Ask questions, hear what other owners are dealing with, and get ideas you can actually use. 🔴Join here: → https://www.facebook.com/groups/barbusinessnation 📌Grab a Strategy Session https://https://barbusinesscoach.com/strategy-session/ 📌Additional resources 🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: → https://barbusinesscoach.com/book/