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

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...

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 sh...

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...

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 sho...

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 us...

Too many bar owners rely on guesswork or outdated markup formulas when setting menu prices.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...

Your Bar’s True Worth Might Surprise You Most 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 EBIT...

If your bar’s promotions sound like “Happy Hour again,” your guest experience is already invisible Being 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...

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 D...

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 mov...

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...

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 spend...

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...

Thinking about teaming up with another business Before you say yes ask yourself three simple questions to see if the partnership will actually make money or just waste your time In this episode, I explains an easy way to check if a deal is worth it by looking at expected income your time and setup cost No more guessing No more hoping it works This is a clear way to know if the partnership helps yo...

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 expe...

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 s...

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 f...

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,...

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 in...

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 dr...

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...

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...

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 witho...

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...

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 mainte...