The Bar Business Podcast

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.

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.

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.

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.

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.

Where is your bar's money actually going?Probably not where you think.A heavy pour.A spill nobody logs.A comp that never gets rung in.A free drink for a friend.One small thing after another.In this episode, I talk about micro loss, the tiny leaks that quietly wreck your margins without looking like a big problem.If your sales look fine but the numbers still do not add up, this is where to look.Your bar may not have a theft problem.It may have a visibility problem.

Why do guests leave after one drink, even when the cocktail was good?That is usually not a drink problem.Your bar may be telling them to leave before anyone says a word.In this episode, I break down the hidden signals that kill second-round orders: empty glasses, dead room energy, awkward server check-ins, messy tables, flat lighting, bad music shifts, and staff behaviour that makes the night feel over.Because the decision to order another drink usually happens before the guest asks for one.I'll show you why the five minutes before and after an empty glass matter, how guests decide whether to stay or go, and what your team can do to keep the experience moving without being pushy.If your guests keep leaving after one round, this episode will make you look at your bar differently.Sometimes the problem is not the drink.It is the signal your room is sending.

Most bar owners think high-margin liquor is making them money.But if the bottle barely moves, it is not profit. It is trapped cash.In this episode, I break down why obsessing over pour cost can blind you to a bigger problem: slow inventory. A premium bottle might look great on paper, but if it sits on the back bar collecting dust, it is quietly choking your cash flow.I'll show you how to spot dead stock, when a high-end bottle is actually worth keeping, and how to price slow-moving liquor so you can move it out, get your cash back, and stop treating shelf decoration like profit.If your bar has expensive liquor that barely sells, this episode will make you rethink what “profitable” inventory really means.

Join special guest Katalin Bene, and our normal panel:  Aoife Halliday, Dave Nitzel, Minakshi Singh, Cliff Crider, and Chris Schneider as they explore the transformative power of personal evolution in the hospitality industry.  Discover how Katalin overcame barriers and embraced continuous learning to create memorable guest experiences. Her story of resilience, innovation, and collaboration offers a rich tapestry of knowledge and inspiration.Gain valuable insights into balancing passion with financial stability, the importance of mentorship, and the role of authenticity. Learn how these elements have shaped their careers and can fuel your own professional growth.Tune in to this episode for practical tips on menu design, ingredient innovation, and building a supportive network. Whether you're new to the industry or a seasoned professional, this conversation offers inspiration and actionable advice.

Most bar owners think hiding financial numbers protects the business. In reality, it usually does the opposite. When your staff doesn't understand what overpouring, waste, breakage, labor pressure, cash handling, and check averages are doing to the business, they can't help protect profit. They just keep working blind.Instead, this episode shows you how to use the right numbers to build ownership, stronger accountability, and better decisions from the people who affect your margins every single shift.From what numbers to share, to what to keep private, to how to frame KPIs in a way your staff actually understands, you'll learn how to get your team to care about profit without handing over your entire financial life.If you're a bar owner tired of carrying the business on your back while your team has no clue what things cost, this episode will show you how to create real staff buy-in and turn everyday operations into stronger profit protection.

How much money is your dirty bathroom costing you?Most bar owners think guests only care about drinks, service, and prices.They don't.Guests walk into one filthy bathroom, and suddenly your whole bar feels dirty, sloppy, and untrustworthy.In this episode, we break down why bathroom conditions have a bigger impact on guest trust, repeat business, and sales than most operators want to admit.You'll learn a simple 5-point bathroom audit that helps you catch the problems that kill perception fast, from bad smells and missing supplies to dirty surfaces, full trash, and details that make guests question everything else behind the scenes.If you run a bar, manage a team, or oversee hospitality operations, this episode will help you fix one of the dumbest ways to lose customers and build a cleaner, tighter, more trusted business.

Bar marketing gets expensive fast when every promotion is aimed at strangers.The smarter move is knowing which customers already visit often, spend more than average, and quietly keep the business alive.In this episode, we break down how to identify your most profitable bar customers using POS data, guest frequency, average check size, visit patterns, and order behavior.You'll learn why generic promotions attract weak-fit customers, how to spot your best regulars, and how to build better marketing, menu, loyalty, and staffing decisions around the people who already choose your bar.For bar owners, hospitality leaders, and restaurant operators, this episode gives you a cleaner way to stop guessing and start focusing on the customers who actually drive profit.

Most bar owners track sales, labor, and inventory. But very few ask if they're tracking bar prime cost the right way.In this episode, we break down bar prime cost, how to calculate it, and why it matters more than sales alone when it comes to profitability. You'll learn how labor cost plus cost of goods sold can reveal problems earlier, from overstaffing and overpouring to waste, bad inventory numbers, and rising vendor costs.If you're a bar owner, hospitality leader, or restaurant operator, this episode will help you better understand one of the biggest drivers of bar profitability and show you how to use prime cost as a real management tool.

Why is your bar still stuck… even though you're working nonstop?Here's the truth most owners avoid:It's not your staff.It's not your marketing.It's you.In this episode, franchise turnaround expert Mike DeJong breaks down the pattern he sees over and over again:Owners are becoming the bottleneck in their own business.You'll hear why most bar owners stay trapped in operator mode, constantly busy but never actually moving forward, and how their own habits, decisions, and mindset are the real thing holding everything back.This isn't a “tips and tricks” episode.It's a reality check.If you're tired of being stuck in the day-to-day, constantly putting out fires, and wondering why your bar isn't growing…this one's going to hit.If you want to go deeper with Mike:You can download his book Grow Smart for free or connect with him directly.

What worked before…doesn't work anymore.Same bar. Same drinks.But something's off.The crowd is different.And they're not drinking the way they used to.Most bar owners think it's a traffic problem.It's not.You're running a bar built for the past while Gen Z is playing by new rules.In this episode, we break down how each generation actually drinks, spends, and chooses where to go and why Gen Z is shifting everything from what people order to when they show up.If your bar feels inconsistent and you don't know why…this will change how you see your business.

One night you're busy.Next night? Dead.No pattern. No consistency. All you can do is hope that people will show up.Most bar owners think it's a marketing problem.It's not.You just haven't given people a reason to come in.In this episode, I sit down with Bryan Carr from Geeks Who Drink to break down how programming, like trivia, bingo, and weekly events, actually drives consistent traffic and higher spend.If your weeknights are unpredictable and you're tired of guessing what works… This will change how you think about your bar.Connect with Brian Carr:

Why do so many bar owners generate decent revenue… yet still feel like they're constantly behind on money?Most people assume the fix is pushing for more, more customers, more sales, more growth. But that approach usually just creates more pressure without solving what's actually broken.The real problem is how your money is being managed.In this episode, we walk through how to build a forward-looking budget that gives you control, so your cash is allocated with intention and profit is planned, not left to chance.You'll learn how to structure your revenue into clear categories, separate owner pay from actual profit, and set flexible cost percentages that move with your sales, so you can stop guessing and start making smarter financial decisions.If you're putting in the hours, bringing in money, but still not seeing real results at the end of each month, this episode will help you take back control.

Step into the vibrant world of hospitality with our latest episode, where we explore the dynamic India Bartender Show and the essence of joy in the industry. This episode promises to captivate anyone passionate about bars, culture, and community.Discover how the India Bartender Show is reshaping perceptions with its focus on education, community, and cultural expression. Hear from industry leaders about the shared values of joy, love, and generosity that drive hospitality. We also discuss our favorite industry books. Imagine being part of a community that values passion and data equally, where emerging markets like India are setting new standards. This episode offers a unique perspective on how international bar scenes are evolving and the role of storytelling and cultural history in hospitality.Don't miss out on this inspiring conversation. Subscribe to our podcast for more episodes that celebrate the creativity and humanity at the heart of hospitality. Share this episode with friends and colleagues who are as passionate about the industry as you are.Our Favorite Business and Hospitality Books:Setting the Table by Danny MeyerJoy of Mixology by Gary "Gaz" ReganCocktail Codex by Alex Day, Nick Fauchald, and David KaplanUnreasonable Hospitality by Will GuidaraThe Cocktail Balance 2.0 by Stan HucnickDishoom by Shamil Thakrar, Kavi Thakrar, and Naved NasirLeadership Secrets of Attila the Hun by Wess RobertsGood to Great by Jim ColinsStrengthsFinder by Marcus BuckinghamRestaurant Success by the Numbers by Roger FieldsThe Bar Shift, Hospitality DNA, A Tale of Two Taverns by Dave Nitzel and Dave DomzalskiHow to Make Top-Shelf Profits in the Bar Business, Menus that Sell by Chris Schneider

Why are so many bar owners making good money… but still ending every month with nothing left?Most bar owners think the answer is more sales, more customers, more volume… but that's actually the slowest and most expensive way to fix a profit problem.Instead, this episode focuses on building a forward-looking budget that actually controls your cash and locks in profit first.From breaking your revenue into real categories to setting cost percentages that flex with your sales, you'll learn how to stop reacting and start making decisions that protect your margins.If you're a bar owner who's tired of working nonstop and still not seeing real profit, this will show you how to finally take control of your numbers.

Why are so many restaurants busy… but still not making enough money?In this episode, we break down a simple but overlooked strategy that can increase your revenue in as little as 48 hours without more customers, more marketing, or more traffic.Most bar and restaurant owners are stuck chasing new customers, thinking that's the only way to grow. But in today's market, that's the slowest and most expensive move you can make.Instead, this episode focuses on a smarter approach: increasing how much each guest spends.From optimizing your guest check average to using simple psychological triggers inside your service and menu, you'll learn how small shifts can drive immediate profit without raising prices or changing your concept.If you're a bar owner, restaurant operator, or hospitality professional who feels busy but underpaid, this episode will show you exactly where your money is leaking and how to fix it fast.

How can a bar succeed without Instagram, social media marketing, or online promotion?In this episode, hospitality operator Ethan Brown of Ernie's Boondock, a multi-location bar concept, operates with no Instagram, no social media marketing, and almost no online presence.Instead of relying on digital marketing, Ernie's focuses on something most bar operators overlook: culture, staff, and community experienceErnie's started in Des Moines and expanded to Nashville while intentionally avoiding social media. The strategy focuses on creating a powerful guest experience through staff culture, lighting, music, and hospitality, turning customers into the marketing engine.If you're a bar owner, operator, or hospitality professional trying to improve profitability and guest experience, this episode offers an entirely different perspective on marketing and operations.

Most bar owners track sales, watch labor, and check their inventory.But very few step back and ask a simple question:Are you actually tracking your prime cost the right way?Prime cost, the combination of labor cost and cost of goods sold, is one of the most important numbers in your bar. But many operators calculate it incorrectly or rely on inaccurate inventory numbers.In this episode, we break down how prime cost actually works, the mistakes bar owners often make when tracking it, and how to start using it as a real management tool.Because when you understand your bar prime cost, you can see problems earlier, whether it's overstaffing, waste, overpouring, or rising vendor prices.If you're a bar owner, hospitality leader, or restaurant operator, this episode will help you better understand one of the most important metrics behind bar profitability.

Most bar owners spend years chasing better sales, better systems, and better data.But very few stop and ask two uncomfortable questions:Do you actually love your bar anymore?And does your business still bring you joy?In this episode we are talking about a topic most hospitality leaders avoid, the emotional side of running a bar.Because when a bar owner stops loving their business, it shows up everywhere:in leadership, in team culture, and in the guest experience.This episode breaks down how mindset, leadership, and culture all start with the same foundation, whether or not you still care about the business you're building.If you're a bar owner, hospitality leader, or restaurant manager, this conversation will challenge the way you think about leadership, burnout, and what it really takes to build a bar people love working in and visiting.

What if the slowest hours in your bar could become some of the most profitable?If your afternoons feel quiet and the seats sit empty until happy hour, you're not dealing with a traffic problem, you're dealing with unused revenue.There's a growing crowd of remote workers looking for a place to settle in, and your bar may already be the perfect fit.In this episode, we break down the Work-from-Bar Pivot and show you how to turn slow afternoon hours into daytime sales and early happy hour momentum.If you've been writing off the middle of the day, this episode might make you see your bar completely differently.

Running a bar or restaurant right now isn't just hard, it's overwhelming.Costs are up, regulations keep shifting, and somehow you're still expected to master tech, lead a team, control inventory, and deliver unforgettable service at the same time. The truth? Most owners were never taught the business fundamentals before jumping in and the failure rate shows it.In this episode, Jay Ashton and Domenic Pedulla, hosts of the Late Night Restaurant Podcast, share what they're seeing from the front lines of hospitality across Canada and beyond.They break down government pressure, rising alcohol taxes, tech resistance, lack of execution, and why education (not hustle) is the real separator between operators who survive and those who shut their doors.If you care about profitability, longevity, and building a bar or restaurant that doesn't become another statistic, this conversation will challenge the way you think about running your business.Connect with Jay and Domenic and check out the Late Night Restaurant Podcast 

Your dashboard tells you what happened.It doesn't tell you why.If revenue is slipping, labor is climbing, or regulars are quietly disappearing, your KPIs are showing symptoms, not causes.In this episode, we break down The Human Audit, a simple 15-minute monthly system for bar owners to reduce staff turnover, improve guest experience, and protect profit by asking five direct questions.You'll learn:Why KPIs are lagging indicatorsThe five questions to ask your team every monthHow to spot turnover risk earlyHow to catch guest experience leaks before they cost youHow to fix culture issues before they hit your numbersIf something feels off in your bar, this is how you figure out why.

You're spending money on ads… but your bar still doesn't have real regulars.The drinks are good. The vibe is solid. People come in once, and then you never see them again.Because attention isn't loyalty. And discounts don't build attachment.Today, we're breaking down why a simple $50 hospitality move can outperform a $5,000 ad campaign and how to turn everyday service into moments people actually talk about.If you're tired of chasing new customers and ready to build the kind that stick, let's get into it.

Why are you paying for ads… but your bar isn't getting talked about?Your costs are controlled. Margins look healthy. The menu is optimized.On paper, you're doing everything right.But great drinks aren't marketing. They serve guests. They don't create moments. And they won't give people a reason to pull out their phones.A small theatrical upgrade might increase cost. It might also increase perceived value, dwell time, and organic reach.In this episode, we break down how to design a menu that markets your bar for you.If your cocktails taste great but no one's sharing them, this one's for you.

Discover how industry shows can transform your hospitality career and business.In this episode, our expert panel shares personal stories and insights on the evolving role of bar shows and conventions. Learn how these events offer unparalleled opportunities for education, networking, and innovation.Gain insider knowledge on selecting the right events, maximizing your experience, and leveraging the latest industry trends. Whether you're a newcomer or a seasoned professional, find out how to elevate your skills and business acumen.Tune in to explore the benefits of attending industry shows and start planning your next event to unlock new opportunities for growth and success.Key Topics- The shift from product promotion to education-focused conferences- Personal experiences from top industry events like Tales of the Cocktail- Strategies for choosing the right shows based on your goals- The impact of networking and trend research- Supporting newcomers through scholarships and inclusive programsResources & Links- India Bartender Show - https://www.indiabartendershow.in/- Tales of the Cocktail - https://talesofthecocktail.org/- A Tale of Two Taverns By Dave Nitzel and Dave Domzalski - https://www.amazon.com/dp/B0GLMFNDM9/- Menus that Sell by Chris Schneider - https://www.amazon.com/dp/B0GHW722LF/- Stinger Compliance - https://www.stingercompliance.com/- QuickSpec AI Business Intelligence - https://www.quixspec.comCliff Crider - https://www.linkedin.com/in/clifford-crider-0323548/Aoife Halliday - https://www.linkedin.com/in/aoife-halliday-8831b29a/Minakshi Singh - https://www.linkedin.com/in/minakshi-singh-4ba9a071/Dave Nitzel - https://www.linkedin.com/in/davidnitzel/Chris Schneider - https://www.linkedin.com/in/chris-schneider-74732021/

Why do your numbers look right… but your bar feels off?Your labor's tight.Margins look healthy.The menu's optimized.On paper, you're doing everything right.But data is transactional. It tracks sales and costs. It doesn't track loyalty. It doesn't measure vibe. And it won't tell you when you're optimizing the life out of your bar.Cutting a low-margin item might improve percentages.It might also hurt long-term relationships.In this episode, we break down the blind spots of data-driven bar management and where gut instinct still matters.If your spreadsheet says you're winning but something feels off, this one's for you.

Why are guests leaving earlier than you think they should?Your pricing's solid, the drinks are good, the team's doing their job and still, tabs are closing after two rounds.Most operators assume it's a marketing issue or a menu problem, but a lot of the time it's the room itself working against you.Lighting that's too bright, music that's just a little too loud, or a space that's slightly uncomfortable can quietly shave minutes off dwell time.In this episode, we break down how to measure those invisible factors and make simple adjustments that actually show up in your sales.If you think your bar is “fine” but your numbers say otherwise, this episode is for you.

Running a bar isn't just about controlling costs, it's about leading people.In our latest episode with Dave Nitzel and Dave Domzalski, we unpack their new book, A Tale of Two Taverns, and the deeper lesson behind it.Through the story of two competing bar owners, they reveal why traditional corporate logic often fails in hospitality, and how culture, incentives, and leadership directly impact your bottom line.One owner focuses on spreadsheets.The other focuses on people.The difference? Profit becomes an outcome, not the goal.The lesson here? If you're still treating your bar like a transaction, you're missing the real driver of growth.

You can run a perfect 20% labor cost and still feel like your bar is one bad shift away from falling apart. Call-outs start stacking up, the vibe changes, and people show up physically but mentally they're gone.That's usually the moment owners realize the numbers never warned them anything was wrong.In this episode, we break down the Staff Sentiment Index and why labor cost doesn't protect you from turnover, burnout, or walkouts. You'll learn how to spot the early signals that someone is checking out, how to identify high performers who are quietly hurting your culture, and what actually predicts a quit before it happens.If you want fewer surprises, less turnover, and a team that wants to be there, not just clock in, this episode is for you.

A lot of people think you need years of bar experience to open or run a successful bar.That assumption keeps a lot of people stuck or broke.Today, I'm talking with Zach Yurchuck of Truck & Tap, who helped build a profitable, multi-location neighborhood bar brand without coming from the bar industry.We get into why smaller bars often outperform big ones, why hiring for personality beats hiring for experience, and how clear systems make both staff and guests happier.If you run a bar, want to open one, or are trying to grow without burning out your team, this episode will give you perspective you can actually apply.

You can have a packed bar, a full staff, and still wonder why the profits aren't there.The truth is, most owners mistake busy for profitable. The real problem isn't effort, it's not knowing which hours actually make money and which ones just look good on paper. In this episode, I break down a simple daily check that shows you exactly when your bar makes money and when it doesn't. You'll learn how to spot your most profitable dayparts, see where labor is quietly eating your margins, and make smarter decisions about hours, staffing, and specials. It's not complicated, just clear, quick, and powerful once you see the numbers the right way. By the end, you'll stop guessing and start managing your bar with real confidence, knowing exactly when the business is working for you. 

Are you struggling to balance menu complexity with profitability in your bar? Discover the surprising insights that could transform your business strategy.In this episode of Party of Six, Chris, Dave, and Cliff dive deep into the intricacies of menu design, inventory management, and pricing strategies. Learn how industry leaders use simple menus to maximize margins and minimize waste, and why most bars fail to control inventory effectively.Imagine running a bar where your menu not only delights customers but also boosts your bottom line. With expert tips on seasonal menu adjustments, strategic supplier partnerships, and effective staff training, you can achieve operational excellence and financial success.Tune in now to uncover actionable strategies that will help you streamline your operations, enhance customer satisfaction, and increase your profits. Don't miss out on the opportunity to elevate your bar's performance!Key Topics:- Balancing menu complexity with guest experience- Pricing strategies that drive revenue and profitability- Inventory management techniques to control costs- Showcasing premium spirits effectively- Seasonal menu adjustments and leveraging back stock -Staff training for consistency and customer satisfactionConnect with Us:Chris Schneider –  https://barbusinesscoach.com/  Dave Nitzel –  https://daveanddave.co/ Cliff Crider – https://truckandtap.com/  Resources & Links:Stinger Compliance – ID verification and bar safety solutions - https://www.stingercompliance.com/Quickspec – Data-driven dashboard for POS and financial analytics - https://www.quixspec.com/Book: Hospitality DNA – Insights on building a resilient hospitality operation - https://www.amazon.com/dp/195984086X/Book: The Bar Shift – Practical strategies for bar management and profitability - https://www.amazon.com/dp/1987562216Book: How to Make Top Shelf Profits in the Bar Business - 75 Lessons on Bar Ownership - https://www.amazon.com/dp/B0C5BMKDJN/

Bars aren't losing money on non-alcoholic drinks.They're losing money by misunderstanding them.As guest behavior shifts toward functional, botanical, and alcohol-free options, the bars winning right now aren't guessing, they're following the math.In this episode, I break down why non-alcoholic drinks can match or exceed cocktail margins, how pricing psychology has changed, and what happens when you treat this category like a system instead of a patch.If your menu hasn't evolved with how people actually choose drinks now, this episode explains what changed.

Why does every “quick update” from your manager turn into a 20-minute conversation?Most bar owners don't realize how much vague communication is slowing decisions, increasing burnout, and keeping them stuck in the weeds instead of running the business.In this episode, I walk through the 1-3-1 Rule, a three-minute update format that forces clarity, speeds up decision-making, and trains managers to think in solutions.If you're tired of chasing details and want your team to communicate like leaders, this episode makes the fix simple.

A lot of people in hospitality end up managing without ever being taught how to manage. You're good at the job, you get promoted, and suddenly you're responsible for people, numbers, and decisions you were never trained for.Today, I'm talking with Andrew Roy, who worked his way up from the floor to running a high-level operation. We get into what most management training misses, where new managers struggle, and what actually helps people grow into the role.If you manage a bar or restaurant or you're thinking about stepping into leadership, this episode will give you practical perspective you can use right away.

Why does your bar show up on Google, but not when someone asks ChatGPT where to go for a drink? That's happening more than you think, and it's costing bars real customers. People haven't stopped searching, they've just started asking AI instead, and AI looks at your business differently than Google does. In this episode, I break down how local search actually works now and why bars that only focus on SEO are getting skipped. If you want your bar showing up where people are actually asking, this episode will make the shift clear. 

Join us as we celebrate the 200th episode of the Bar Business Podcast, a journey shaped by the insights of our fantastic guests and your support as listeners.We reflect on the meaningful contributions from industry leaders and the evolution of the bar industry, as we revisit key episodes and the wisdom shared by our guests.We acknowledge the community's role in the podcast's growth and outline plans for future episodes, focusing on delivering practical advice and embracing technology in bar operations.Join us in this ongoing journey by sharing your experiences and staying connected with the Bar Business Podcast. Subscribe to continue receiving valuable insights and updates. 

January slows down, but the inventory almost never does. After December, most bars are sitting on too much product, bad pars, and shelves that look fine until cash flow tells a different story.In this episode, we break down how to reset your inventory so it matches the pace of your bar, not the December rush. We'll show you where variances usually hide, what “normal” actually looks like, and how small fixes can free up real cash fast.If you want fewer panic orders, cleaner numbers, and more money in the bank during the slow season, this is the reset that matters.

If running your bar feels like everything still runs through you, that's a problem that only gets bigger over time. Being great at the work often turns into being stuck doing all of it.In this episode, we break down why bar owners get trapped as the bottleneck and how to change that by building leaders instead of just filling shifts.You'll learn how to identify real management potential, avoid common promotion mistakes, and put a simple 90-day leadership system in place.If you want a stronger team, fewer fires, and a bar that runs well without constant oversight, this episode will point you in the right direction.

Are you bracing for the January slump every year, watching sales dip and wondering what to cut first?The holidays are over, guests pull back, and revenue almost always takes a hit.In this episode, we break down why the January drop is predictable, and how to stop it from turning into panic decisions that hurt your business.You'll learn a simple plan to protect revenue, run smarter promotions, and move inventory without heavy discounting.We also cover how to adjust labor the right way so service doesn't suffer while sales are down.

From the outside, everything looks fine. The bar is open, people are coming in, and the work gets done. But underneath it, there's a quiet heaviness from long days, nonstop decisions, and pressure that never fully lifts.That weight isn't caused by one big mistake. It builds over time through delayed decisions, avoided numbers, and sticking with habits that feel comfortable, even when they stop working.In this episode, I step away from tactics and reflect on the past year. I talk honestly about gratitude, mindset, and what I've learned about the growing gap between reactive and intentional bar owners.My goal is clarity. Clarity around what actually matters, what's draining energy, and what deserves attention next so moving forward feels more focused, steady, and intentional.

Running a bar can look successful on the surface while still leaving me overworked, frustrated, and questioning whether the business is actually supporting the life I set out to build.Small compromises, avoided conversations, and fear-based decisions can quietly stack up over time, leading to burnout and limiting both growth and freedom.In this episode, I walk through a year-end reflection built around five essential questions I use to honestly evaluate my mindset, leadership, and the gap between where I am and where I want to be.I share how answering these questions helps uncover hidden bottlenecks, redefine what success truly looks like, and create a clearer foundation for more intentional decisions in the year ahead.

Discover the evolving landscape of staffing and turnover in the bar and restaurant industry with insights from global experts.Explore how COVID-19, Brexit, and generational shifts are reshaping employment dynamics. Learn why investing in employees and fostering a supportive culture are crucial for business success.Gain valuable strategies for adapting to industry changes, enhancing employee engagement, and understanding the 'why' behind business operations. Discover the importance of diversity and inclusion in creating a thriving work environment.Join us in this insightful discussion and take actionable steps to improve your business operations. Listen now to transform your approach to staffing and turnover.Panelists this Month: Dave Nitzel - Co-Owner Dave and Dave Consulting, Best-Selling AuthorAoife Halliday - COO of RuckusMinakshi Singh - Co-Founder of Sidecar and the India Bar ShowCliff Crider - Founding Partner of Stinger Compliance and Truck and TapChris Schneider - Host of the Bar Business Podcast Key TakeawaysIt's crucial to invest in employees to retain talent.Generational shifts are impacting the bar and restaurant industry.COVID-19 and Brexit have significantly affected staffing dynamics.Creating a supportive culture is key to reducing turnover.Understanding the 'why' behind business operations can improve employee engagement.Diversity and inclusion are important for a healthy work environment.Exit interviews can provide valuable insights for improving retention.Adapting to changing industry standards is necessary for success.Employee training and development are essential for growth.Measuring turnover and understanding its causes can lead to better management.

Running a bar gets harder when everything becomes more complicated than it needs to be.Extra menu items, excess inventory, and unnecessary systems quietly hurt margins and make daily operations harder to manage.In this episode, we explain the lean bar business model and how simplifying operations can increase profitability without sacrificing the guest experience.You'll learn how to apply the 80/20 rule, reduce complexity across menus and operations, and build systems that make your bar easier to run.The goal: fewer moving parts, stronger margins, and a more profitable bar over the long term.

Most bars don't sell as many gift cards as they could.They're easy to miss, rarely mentioned by staff, and usually treated like an afterthought, even during the holidays.In this episode, we break down how simple 10-day gift card push bars can launch fast to bring in extra cash before Christmas.You'll learn how to add a bonus card that motivates buyers, why gift cards often turn into bigger checks when redeemed, and how small changes in placement and staff behavior can drive more sales.We also explain how gift cards help with cash flow going into slower months and why they're one of the lowest-risk ways to boost revenue.The takeaway: more money now, more guests later, and a smarter way to use gift cards.

Most bars don't have a marketing problem.They have a reaction problem.One slow night, one competitor promo, and one random idea, and suddenly the whole month spirals into discounting, rushed events, and staff burnout.In this episode, we break down the simple marketing calendar system that replaces last-minute scrambling with a clear, data-backed plan for 2026.You'll learn how to pick the right anchor events, build weekly habits with rhythm promotions, and use tactical promos only when they actually make you money.We also dig into true ROI so you finally know which promotions drive profit and which ones quietly drain it.The goal is simple: consistent revenue, fewer discounts, and a marketing plan that works even on your busiest months.

December is supposed to save your year, but for a lot of bars it quietly becomes the month with the biggest waste bill.You're packed, bottles are flying, the kitchen is slammed, and somehow the money left over never matches how hard you worked.In this episode, we walk through a simple 48-hour December bar waste audit that shows you exactly how much you're losing to over-pouring, spoilage, shrinkage, and messy inventory.You'll hear how to match what actually left the shelves with your food cost and pour cost, spot red flags in prep and ordering, and tighten things up without slowing service or becoming the “bad guy” on shift.The goal is simple: actually keep the extra December profit instead of watching it disappear into the trash, the sink, and the write-offs.