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.

📌 What You’ll Learn 📌

• Why the “keep labor under 30%” rule can backfire.
• The hidden costs of constant staff turnover (it’s more than you think).
• How paying a bit more than your competitors can keep your best people around.
• Why overstaffing during peak hours can boost revenue and guest satisfaction.
• Simple ways to track the real return on your labor investment.
• The key staff and sales metrics matter more than just labor percentage.
• How experienced staff can upsell and prevent theft adding straight to your bottom line.

You’ll hear real strategies for improving profits by treating your team as an investment, not a cost. Plus, easy ways to start tracking metrics like sales per labor hour and guest retention so you know what’s working.

If you want to run a more profitable bar without running yourself (or your staff) into the ground, you won't want to miss this episode!

🔴 Learn More: 🔴

📌 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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.

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.

📌 What You’ll Learn 📌

• Why a 20% pour cost isn’t the win you think it is.
• How to raise margins without raising prices.
• The happy hour habit that’s killing your profits.
• What guests really think when they see your prices.
• How menu layout changes what people buy.
• Why scarcity makes people spend more.
• The smarter way to price your top sellers.

You’ll hear exactly how I use strategic menu design, pricing tiers, and value perception to help bar owners boost their average check size and profit margins.

If you're looking for simple ways to make more without burning out or overhauling your whole menu, this episode is for you.

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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 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 Coffee
Tiki's Playhouse
Book: *Get Uncomfortable or Change Course* by Kelvin Abrams

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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 cocktails
• What Gen Z and Millennials really want when they walk into your bar
• How to create a zero-proof menu that’s easy to sell and hard to ignore
• Housemade sodas, seasonal flavors, and those Instagrammable drinks people love
• Pricing tricks, staff training, and menu design that make this all work

This 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.

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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 money
• How to account for customer lifetime value, halo effect, and seasonal shifts
• The hidden role of plow horses, dogs, and loss leaders
• What most menu engineering models miss and how to fix it
• Practical ways to optimize your menu for both profit and speed

If 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.

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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 QuickBooks
• Common mistakes bar owners make with integration
• Why over-complicating your setup can hurt more than help
• How to catch errors like double entries or miscategorized sales
• Simple solutions to streamline your financial process

If 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.

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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 bars
• How Connor built buzz without flashy marketing or big budgets
• What it’s like dealing with high-maintenance guests, drama, and paparazzi
• How much money clubs actually make and what it takes to keep it going
• Why 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: @theconnortreacy

Find him on LinkedIn: Connor Treacy on LinkedIn

Visit his website: connortreacy.com

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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.

🔴 Want a personalized bar growth plan?
Book your FREE STRATEGY SESSION here
→ https://barbusinesscoach.com/strategy-session

🚨 Want a stronger team and better bar culture?
Grab the free Bar Culture Workbook now
→ https://barbusinesspodcast.com

📢 Get FREE ACCESS to a group that understands the bar business
→ https://www.facebook.com/groups/barbusinessnation

🚀 Snag my book "How to Make Top-Shelf Profits in the Bar Business!"
Learn 75+ strategies to run it more profitably
→ https://barbusinesscoach.com/book/

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.