The Bar Business Podcast

Planning next year for your bar usually happens in between shifts, on scraps of paper, and without real numbers.You look at last year's sales, talk about cutting labor or pushing promos, and still end up guessing why the profit is not where you want it.In this episode, we walk through a complete 2026 planning session using five simple metrics from your bar so you can finally see what is really working and what is not.You will hear how to turn those numbers into three clear annual goals and a quarter by quarter roadmap that actually fits around real service, real staff, and real life.By the end, you will know exactly what to focus on each month to grow profit, protect your time, and stop feeling like you are starting from zero every January.

The first week of December is sneaky.Weekends look fine, Saturdays feel solid, but Sunday through Wednesday? Crickets.And every slow night you let slide is revenue you're quietly leaving on the table.In this episode, I break down a simple holiday party booking formula you can use to turn those dead December nights into guaranteed money, without pretending you're a fine-dining restaurant or hiring an event planner.No complicated menus, no event software, and no awkward sales calls.Just a clear way to price, package, and pitch holiday parties so small companies and office teams see your bar as the obvious choice.If you've got empty tables in December, this episode is how you fill them.

Owning a bar hits different when it's all on you.You're not just pouring drinks anymore, you're the plumber, the promoter, the peacekeeper, and the one who signs the checks when the fridge breaks.Steve Lewis bought a local biker bar and quickly realized bartending didn't prep him for licenses, reputation cleanup, or figuring out how to order just enough without running out.In this episode, Steve talks about what actually changes when you go from behind the bar to running the whole place, where every decision, mistake, and win lands on you.They get into the hard stuff, like getting the old regulars on board, fixing up the space, and making your bar feel like somewhere people want to come back to.If you're trying to grow your bar without burning out, you'll get something out of this.

The night before Thanksgiving? You already know it's gonna be chaos. Servers stressed, kitchen buried, and everyone's moving a little too slow for the volume about to hit. But if you've got 10 minutes before doors open, I'll show you exactly what to say to keep the shift tight and the team moving like they actually trained for this. No rambling meetings, no last-minute guesswork, just a quick briefing that keeps guests happy and the wheels from falling off. Let's get to it. What You'll Learn:

Getting people through the door is hard, but getting them to keep coming back? That's where most bar owners drop the ball. Discounts might feel like the move, but they're quietly killing your margins and not building real loyalty. This episode breaks down a smarter, cheaper way to lock in regulars by actually making them feel seen, no gimmicks, no stamp cards. We're talking real talk on recognition, retention, and how to use your POS data to turn first-timers into lifers.If you want your bar to feel like their bar, this is the one to listen to.What You'll Learn:

You can have a packed dining room and still be bleeding money, and most owners don't realize it until it hurts. The real problem isn't that you're not busy, it's that you're guessing which hours actually pay the bills instead of looking at what the numbers are quietly trying to tell you. In this episode, I walk you through a simple 5-minute daily habit that shows you exactly which shifts are truly profitable and which ones are just keeping the lights on. You'll see how to spot your strongest dayparts, where labor is quietly eating your margins, and where small adjustments in hours, staffing, or promos could pay off big. By the end, you won't just feel busy, you'll know, in black and white, when your restaurant actually makes money. What You'll Learn

Think your bar's doing okay just because you're busy? Think again. A packed house means nothing if your menu is underpriced, your costs are off, and you're bleeding money in ways you don't even see. In this episode, Bruce Nelson, a CFO who's helped countless bars fix their financial chaos, breaks down the money traps most owners fall into. We're talking real numbers, not fluff, and how to actually price things so your profit isn't a mystery. If you've ever looked at your bank account and thought, where the hell did the money go? This one's for you.What You'll Learn

You're probably undercharging your beers and overpricing your cocktails and not even realizing it.If your pricing is based on “what everyone else is doing,” you're not being strategic, you're just gambling with your margins.This episode hands you a quick 4-step pricing audit you can run this week to spot hidden profit leaks and reposition your prices without scaring off regulars.You'll see exactly where your pricing doesn't match your guest experience and how to charge more where it actually makes sense.If you've ever felt like you're working hard but your bar still isn't making what it should this is why.What You'll Learn

And now, it's time for something different....The Bar Business Podcast has joined with industry experts to bring you a new panel podcast every month, Party of Six: The Pulse of Bars and Restaurants. I am joined by some amazing folks for a casual yet insightful conversation, sharing stories and discussing what works and what doesn't in the hospitality industry. Check it out every month as we dive deep into the topics that matter to Bar and Restaurant owners. Dive into the world of bar ambiance with industry experts as they unravel the secrets to creating unforgettable guest experiences.Discover how lighting, bar height, and music can transform a bar's atmosphere, making it a favorite spot for patrons.Learn from the pros about maintaining a cohesive brand identity while adapting to customer preferences to keep them coming back.Tune in to gain insights and practical tips on enhancing your bar's ambiance and building a loyal customer base.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 Takeaways- Ambiance is crucial in creating a memorable bar experience.- Lighting should be adjustable to match the time of day and mood.- Bar height and seating comfort significantly impact guest satisfaction.- Consistency in brand identity helps build a loyal customer base.- Understanding the target audience is key to successful bar management.- Adapting to customer preferences can enhance the bar's appeal.- Attention to detail in ambiance elements is essential.- Music selection should align with the bar's atmosphere.- A cohesive brand identity prevents confusion among guests.- Flexibility in programming can attract a diverse clientele.

You didn't open a bar just to get stuck fixing toilets and covering last-minute call outs.But if the business falls apart every time you're not around, that's not ownership, that's just another job.H Joseph Ehrmann spills how he built a bar in San Francisco that runs profitably while he lives states away in Boise.We're talking team retention for over 17 years, systems that don't rely on hero shifts, and how to stop letting short-term fires kill long-term growth.If your bar still needs you to survive, this episode shows you how to fix that. What You'll Learn

Most manager meetings turn into story time, complaint hour, or a total waste of everyone's energy.You walk out with nothing but a mental list and a few “we should probably” statements that never happen.This episode breaks down a dead-simple 30-minute meeting format that forces clarity, accountability, and actual progress.You'll get a step-by-step system to cut the noise, spot real issues before they become fires, and hold your team to what matters without micromanaging.If your weekly meetings feel like déjà vu with no results, this is the fix.What You'll Learn

Too many bar owners don't take documentation seriously until it's too late.They assume verbal instructions, digital trails, or “just remembering” is enough to protect them. It's not.In this episode, we break down the real reason why lack of documentation quietly leaves your business exposed to lawsuits, fines, and insurance nightmares.You'll get the 5 must-have document types that every bar should be storing from training logs to incident reports to vendor contracts and how to organize them in a way that actually protects your ass.Plus, we'll walk you through how to set up a low-effort physical and digital system that works even if you hate paperwork.If you've ever found yourself scrambling for proof after something went wrong, this episode will show you how to never be unprepared again.What You'll Learn

Too many bar and restaurant owners rely on gut feel to judge staff performance and profit.A packed house doesn't mean you're making money and a friendly server doesn't always mean a top performer.In this episode, Geoffrey Toffetti reveals how data, not guesswork, uncovers hidden revenue leaks, lazy service habits, and quiet performance killers.You'll learn how top hospitality brands are using AI, psychology, and POS metrics to spot gaps, train smarter, and increase revenue without more hours or more guests.If you've ever asked, “Why are we busy but still broke?” This is your wake-up call.What You'll Learn

Too many bar owners rely on guesswork or outdated markup formulas when setting menu prices. They assume as long as it covers the liquor cost, it's profitable. It's not.In this episode, we uncover why pricing based on instinct or competition is silently draining your profits. You'll learn how to factor in waste, spillage, garnishes, and even straws to build real margin. Plus, we'll walk through psychological pricing tactics and how to raise prices without scaring your regulars away.If you've ever wondered why your bar feels busy but the bank account says otherwise, this episode is your fix.What You'll Learn

Your Bar's True Worth Might Surprise YouMost bar owners think their place is worth more than it really is until they see what buyers actually pay.The truth? Your bar's value isn't based on how much you've poured into the buildout or how great your vibe is. It's based on what someone's willing to write a check for.In this episode, we are going to break down exactly how bars are valued using EBITDA, revenue, and asset-based methods and what separates the ones worth two times earnings from the ones that sell for four times.Whether you're planning to sell or just want to grow a stronger business, this is your roadmap to building a bar that's ready for anything, investors, buyers, or the next chapter.What You'll Learn

If your bar's promotions sound like “Happy Hour again,” your guest experience is already invisibleBeing visible online isn't enough anymore, especially in Q4 when everyone's screaming louder on social. The key to driving real traffic is a well-planned secret menu strategy that makes guests feel like insiders, sparks curiosity, and spreads faster than any special ever could This episode is your insider playbook on using secret menus to drive repeat visits, boost bartender pride, and spark three times more social buzz without slowing down service What You'll Learn

If your holiday staffing plan is “hope it works out,” your labor budget is already on fire.Q4 might boost sales but it can quietly destroy your margins if you are not in control of your labor strategy.This episode is your step-by-step playbook to fix that so you don't walk into January broke, burnt out, and behind.Forget guesswork. This is what actually saves your payroll from bleeding out in December.What You'll Learn:

If your game plan is “figure it out in December,” you've already lost.Q4 isn't just about holiday sales. It's your one shot to clean up your books, stack cash, and squeeze profit out of every inch of your bar before the slow season hits.In this episode, we're talking real strategy, not theory, to make sure January doesn't punch your business in the face.No fluff. No guesswork. Just 3 power moves that will put you back in control before the year ends.What You'll Learn:

Ever posted a TikTok that blew up and still had an empty bar on Friday night?You're not the only one scratching your head wondering why views aren't turning into paying guests. In this episode, we're breaking down why going viral doesn't always mean getting profitable and what actually moves the needle. I'll walk you through a dead-simple 5 pillar content system bars can use to get real locals through the door, not just eyeballs on a screen. If you're tired of content that looks cool but doesn't convert, this one's for you. What You'll Learn:  

You ever notice how a bunch of first-timers come in, enjoy themselves… then never show up again?It's not that your bar sucks, they just forget.In this episode, I'm walking you through what to do in the first 72 hours after someone visits so they actually come back.You'll get a dead-simple 3-step follow-up that makes guests remember you and want to return.If you want more regulars without spending more on ads, this one's for you.What You'll Learn:

Is your inventory system secretly draining your profits?Most bar owners think their inventory problems come from theft or over-ordering. But the truth is, the real cost is hiding in your systems, and it's killing your margins quietly.In this episode, I break down the real numbers behind inventory loss, the hidden costs you're not tracking, and the step-by-step system to cut waste, stop shrinkage, and keep more profit in your pocket.No more guessing. No more “eyeballing” your orders. Just a real strategy that works, even if you hate spreadsheets.What You'll Learn:

Thinking about teaming up with another businessBefore you say yes ask yourself three simple questions to see if the partnership will actually make money or just waste your timeIn this episode, I explains an easy way to check if a deal is worth it by looking at expected income your time and setup costNo more guessing No more hoping it works This is a clear way to know if the partnership helps your bar or hurts itWhat You Will Learn

Sales keep climbing, but your costs still feel sticky and slow.You're not overpaying on purpose. You're just not getting the manufacturer money tied to what you already buy.The real issue? Your invoices aren't connected to the rebate network that sends quarterly checks.In this episode, I'm with Kyle Bechthold from Dining Alliance to show how to hook up your distributors in minutes, what to expect on timing, and where the easy non-food wins live.It's not about switching vendors or buying more. It's about getting paid for the same purchases you're already making.What You'll Learn

Sales look solid, but your bank account's still stressing you out.You're not mismanaging. It's just that your money's moving slower than your bills.The real issue? Most bars don't track how fast their cash actually moves.This episode shows you where the hold-ups are and how to speed things up without burning out.It's not about selling more. It's about making the money you already earned show up on time.What You'll Learn:

Your bar looks the way you pictured it, but the room stays thin, and the regulars aren't biting.It's not your work ethic, it's a gap between your vision and what your market actually buys.In this episode, learn how to read your numbers (PMIX, 80/20, substitutions) so the data points the way.You'll pick up simple “bridge” tweaks and 90-day test nights that shift your concept without losing the folks who pay the bills.You'll leave with a clear, no-drama plan to keep your vibe and make the register sing.What You'll Learn:

Slow hour, full crew, and the till is barely moving.Most of us guess at schedules and pay for people to stand around, then we are short the minute it gets busy.This episode walks through a five-minute check that sets a sales-per-labor-hour target and shows who should be on and when.It uses the numbers you already track and takes less time than making a drink.You get a simple plan to cut waste, keep service tight, and put real money back in the drawer.What You'll Learn:

Running a bar or restaurant isn't just about great food and service, it's also about having the right technology. In our latest episode with Amir Harpaz, we talked about his journey from a tech-challenged startup to a well-oiled machine. Amir shared their initial struggles with tech systems like Toast and the eventual shift to SpotOn. This switch was a game-changer, solving major issues like inventory management and Wi-Fi outages. The lesson here? Don't underestimate the power of the right tech stack in transforming your operations. Check out The Mudpuppy:Website - https://www.mudpuppyrestaurant.com/Facebook - https://www.facebook.com/themudpuppyrestaurant/Instagram: https://www.instagram.com/themudpuppy/TikTok: https://www.tiktok.com/@themudpuppyrestaurantLearn More About How SpotOn can help your bar: https://spoton.pxf.io/c/5639917/2044635/21180**We are a  SpotOn affiliate and earn commissions from the link above.

Still using the same tipping setup from 2019? Digital payments took over. Customers are over it. Staff want stability. But most bars are stuck in limbo, afraid to switch, too drained to rethink. Here's the hard truth:Less than 1% of bars run no-tipping models. Not because it doesn't work, but because it's hard to pull off without a plan. Meanwhile, tipping fatigue is rising, tip amounts are dropping, and your POS is nudging people into resentment.If your staff is confused and your guests are annoyed, this is your wake-up call.Tap in before the shift leaves you behind.   

Running a bar without AI is like competing with chains using paper and pencil. Big brands spend millions on tech to shave a few points off costs. Independents can't do that, but AI now delivers the same advantages at a fraction of the cost. Bar owners lose hours every week on scheduling, inventory, and marketing. That's time that should go to guests. AI won't replace hospitality, it frees you to focus on it. That's why savvy operators are paying attention. With the right setup, AI can reclaim 10 to 20 hours a week, cut expenses, and transform how independents run their bars. Learn how to make AI your collaborator, not your substitute, with practical tools you can use today.  

To run a bar without the vision for Gen Z would be to develop a menu blindly. They spend less than Millennials did, yet spend when they do buy. They consult their phone on TikTok rather than Google. And when their discretionary spend comes in at $450 billion, they're quickly becoming the generation that makes or breaks your bar. That's why forward-thinking bar owners are listening. Gen Z isn't just another clientele group, they're redefining the economics, culture, and brand of nightlife. Learn what makes Gen Z tick, and discover how to create an experience that draws them in, wins their trust, and brings them back. 

Having a bar with no sense of identity is running darts with eyes closed.You might hit the drinks, menu, even the venue itself, but it is only a building with booze within without culture.That's why successful bars design everything around a solid, authentic identity. An identity that speaks to their community, entices the proper guests and employees, and automatically influences decisions without micromanaging.Today on this show, I'm going to reveal to you how to generate that type of culture where your bar becomes a place to belong rather than to drink at.The outcome: rather than compete on price or follow trends, you'll create a stand-out business that scales with reliability and endures.

Slow nights followed by slammed weekends can make running a bar feel unpredictable. But those swings aren't random.  They're seasonal patterns hiding in your sales data.Miss them and you'll end up overstaffed on quiet nights, scrambling on busy ones, and sitting on inventory nobody's ordering. In this episode, I'll show you how to spot those patterns, plan around them, and actually use them to your advantage.The result: instead of guessing your way through the year, you'll have a clear plan that keeps your team balanced, your costs tight, and your profits steady no matter the season.

Picture this: it's Friday night, the bar's packed, and your walk-in cooler decides to quit.Beer's getting warm, food's going bad, and you're suddenly on the phone begging for emergency service, knowing you'll pay through the nose if anyone even shows up. In this episode, we're talking about how to stop that nightmare before it starts. You'll learn a simple daily inspection routine, smart maintenance scheduling, and vendor relationship hacks that keep your equipment running and your profits safe. Listen in and turn “Oh no” moments into “Glad we planned for that. 

Some nights, the problem isn't staffing or service, it's that the seats simply aren't filled. Early-week shifts can drain profits fast, and relying on deep discounts often does more harm than good. In this episode, we'll walk through five proven, no-cost strategies to turn slow nights into high-performing ones. 

Most bar owners spend hours tweaking their menu or pricing strategy and barely think twice about the lighting, music, or layout. But what if the way your bar feels is quietly bleeding money... or driving up your revenue? This episode breaks down how your atmosphere directly influences customer behavior, from how long they stay to how much they spend.  

You've got a team that shows up, but somehow the service is hit or miss and it's driving you (and your guests) nuts. The truth is, most bar training is rushed, inconsistent, or just flat-out missing the mark.This episode breaks down a simple way to train your staff daily in small, bite-sized pieces without overhauling your whole operation.  

Most bar owners focus so hard on pricing and promotions, they miss the real reason customers come back or don't. It's not always about the money. It's how people feel when they walk in, order a drink, and interact with your team. 

Most bars have no idea what it really costs to bring in a new customer. And if they are tracking it, they're usually missing half the expenses. This episode breaks down a simple way to calculate your true customer acquisition cost so you're not just guessing.  

Feel like every tech company is trying to sell you the next “must-have” tool for your bar? You're not crazy, and half of them don't even understand how bars actually work. In this episode, we're talking about why most bar tech ends up wasting your time and money and how to figure out what's actually worth the investment. 

Your bar's bringing in money, but somehow you're still stressing about next week's payroll. Sound familiar?It's one of the most frustrating things: sales look solid, your P&L shows a profit, but the cash just isn't there when you need it. This episode breaks down why that happens and how to fix it before it turns into a real emergency.*What You'll Learn:*

Dive into the world of cocktails with Neal Bodenheimer, one of the top bar owners globally and co-chair of Tales of the Cocktail. Discover the magic behind this iconic event and how it shapes the cocktail industry.Neal shares his journey from a college bar bouncer to a leading figure in the hospitality industry. Learn about his passion for giving back through the Tales of the Cocktail Foundation and how it has become a cornerstone for bartenders and enthusiasts worldwide.Uncover the secrets of Tales of the Cocktail, from its humble beginnings to its current status as a must-attend event for industry professionals. Neal discusses the importance of community, education, and innovation in keeping the spirit of cocktails alive.Ready to be part of this vibrant community? Visit https://www.talesofthecocktail.org for more information and join the celebration. Don't miss out on the opportunity to connect, learn, and grow in the world of cocktails. Check out Tales on Social Media:https://www.instagram.com/tales_of_the_cocktail/https://www.facebook.com/groups/totc2023

Think cutting labor costs is the only way to keep your bar profitable? I used to believe that too, but I've learned that obsessively cutting labor often hurts your profits instead of helping them.In this episode, I'll show you how investing in your staff through strategic overstaffing and better pay can actually make you MORE money by improving guest experience, reducing turnover, and increasing revenue per customer.

Think your pricing strategy is solid because your drink cost is sitting at 20%? I used to think that too until I realized the standard markup model was leaving serious money on the table. In this episode, I'll walk you through how a few small shifts in pricing psychology can increase your profits without raising prices across the board or scaring off your regulars.  

Are you feeling stuck in your business or contemplating a major career change?Many entrepreneurs find themselves at a crossroads, unsure of how to pivot or reinvent themselves in a constantly evolving market. In this episode, we chat with Kelvin Abrams, who transformed his journey from a government employee to a successful doggy daycare owner and, eventually, a high-end bourbon bar owner.  What You'll Learn: Why reinventing yourself regularly keeps your business growing How to pivot based on market demand—not just passion The real costs of food waste and poor inventory management Why storytelling builds loyal, engaged customers How to choose products that fit your community and brand Why running a bar is harder than most businesses The hidden costs every bar owner should watch out for You'll hear about the challenges he faced, the importance of getting uncomfortable, and how to adapt your business to meet market demands. Connect with Kevin:Website K9 and CoffeeTiki's PlayhouseBook: *Get Uncomfortable or Change Course* by Kelvin Abrams Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Looked at your menu and thought, “No one's really gonna order that $12 juice, right?” I thought the same. But here's the truth mocktails and zero-proof drinks are on the rise. And if your bar isn't leaning in, you're probably leaving money on the table.In this episode, I'm breaking down how the sober curious trend is changing the game and how bar owners like you can turn it into a real opportunity.What You'll Learn:Why mocktails can actually be more profitable than cocktailsWhat Gen Z and Millennials really want when they walk into your barHow to create a zero-proof menu that's easy to sell and hard to ignoreHousemade sodas, seasonal flavors, and those Instagrammable drinks people lovePricing tricks, staff training, and menu design that make this all workThis isn't about turning your bar into a juice bar. It's about adapting to the shift without losing what makes your place your place.So if you've been side-eyeing this trend, give this a listen. You don't have to understand it you just have to be smart enough to use it.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Menu engineering isn't just about what's selling it's about understanding why it's selling, and how each item on your menu affects your bottom line. In this episode, I  break down into the advanced side of menu engineering: the psychology, operational impact, and customer behavior behind what stays, what goes, and what truly drives profitability. We'll cover: Why removing “unprofitable” items might actually cost you moneyHow to account for customer lifetime value, halo effect, and seasonal shiftsThe hidden role of plow horses, dogs, and loss leadersWhat most menu engineering models miss and how to fix itPractical ways to optimize your menu for both profit and speedIf you've only ever used the basic matrix or relied solely on margins, this episode will show you how to level up your strategy and boost bar profitability in the process.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Managing a bar takes more than great service and solid sales you also need accurate financial systems behind the scenes. In this episode, I walk through how to properly move sales data from your POS system into QuickBooks, and why doing it right can save you time, reduce errors, and improve your cash flow. We'll cover: What data you actually need to move from POS to QuickBooksCommon mistakes bar owners make with integrationWhy over-complicating your setup can hurt more than helpHow to catch errors like double entries or miscategorized salesSimple solutions to streamline your financial processIf you're tired of messy books, manual entry, or not knowing where your money is going this episode will help you get clarity and control.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Let's be honest, running a bar is one thing. Running a nightclub? That's a whole different game. In this episode, I'm joined by Connor Treacy, who co-founded Off Sunset, one of LA's most buzzed-about nightclubs. We talk through everything you don't see on Instagram what it really takes to keep a club relevant, why you're basically running a circus, and how a tiny 150-person room was pulling in $4 million a year. If you've ever been curious about nightlife, or even tempted to open a club yourself, you'll want to hear this. It's not all champagne and celebrities. There's ego management, legal landmines, and a surprising amount of hands-on hustle. Here's what we get into: Why nightclubs are way riskier and more intense than most barsHow Connor built buzz without flashy marketing or big budgetsWhat it's like dealing with high-maintenance guests, drama, and paparazziHow much money clubs actually make and what it takes to keep it goingWhy Connor made the leap from nightlife to pizza (and what he's eyeing next)Give it a listen—this one's honest, behind-the-scenes, and packed with takeaways for anyone in hospitality.Connect with Connor Treacy on Instagram: @theconnortreacyFind him on LinkedIn: Connor Treacy on LinkedInVisit his website:  connortreacy.com Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Are your food and beverage costs higher than expected? Learn the key food cost calculation formulas and strategies to take control of your margins and protect your restaurant finances. Many restaurants and bars struggle with tracking the cost of goods sold restaurant data accurately, leading to unexpected losses. Understanding the difference between actual and theoretical costs can help you maximize profitability. In today's episode: Learn the simple yet powerful formula for food cost calculation.Discover how to track waste, spillage, and variance to keep your food and beverage cost in check.Understand why weekly inventory and standardized recipes are essential for managing cost of goods sold restaurant numbers.Get real-world tips to improve your restaurant finances through better cost controls.Tune in now to master the numbers that drive profit and finally take control of your food and beverage costs.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Want to make smarter, more profitable decisions without working longer hours? Your POS system holds the answers. Most bar owners barely scratch the surface of the data they already have. But when you know what to look for, you can spot waste, improve margins, and make every shift run smoother. In today's episode: Learn which weekly reports actually boost your bottom lineTrack inventory the right way (and stop wasting cash on dead stock)Build a data-driven ordering system that reduces spoilage and overbuyingListen now and discover how using the right POS insights can turn guesswork into smart, profitable decisions every week.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.

Want to raise prices without losing customers or damaging your guest experience? Rising costs are unavoidable, but raising your prices doesn't have to feel risky. With the right timing, menu strategy, and communication, you can protect your margins and keep guests happy. In today's episode:Learn the best times of year to raise prices (without guest backlash)Use smart menu design to minimize price sensitivityTrain your staff to confidently handle price questions from guestsListen now and discover how thoughtful pricing can turn “awkward increases” into smooth, profitable wins—for you, your team, and your bottom line.Learn More:Schedule a Strategy SessionBar Business Nation Facebook GroupThe Bar Business Podcast WebsiteChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. **We are a SpotOn affiliate and earn commissions from the link above. A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase bar profits and overall success in the hospitality industry.