Experience does not always mean someone is a good hire.

In this episode, I talk about why hiring bar staff based on experience alone can backfire.

A resume may tell you they know the job.

But it will not tell you if they are warm, coachable, curious, resilient, or right for your culture.

And that is the part that keeps guests coming back.

We break down what to screen for in interviews, why technical skills are easier to train than genuine hospitality, and how to stop hiring experience just to fire attitude later.

Your next great team member may not have the longest resume.

They may be the person guests actually want to come back for.

🔴 Start Here🔴

📌 If this is something you’re dealing with in your bar, don’t figure it out alone.

Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business.

📢 Join the group here:
→ https://www.facebook.com/groups/barbusinessnation

🔴Additional resources🔴
Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/

Gen Z is not impossible to manage.

A lot of bars are just managing them like it is still 2005.

No clear growth path.
Vague schedules.
Random communication.
Feedback only when something goes wrong.

Then owners act shocked when younger staff leave.

In this episode, I talk about what actually makes Gen Z leave bar jobs and what keeps them around.

It is not always more money.

It is clarity.
Feedback.
Growth.
Ownership.
And a reason to care.

If you keep losing younger staff, maybe it is time to stop blaming Gen Z and look at the management.

🔴 Start Here🔴

📌 If this is something you’re dealing with in your bar, don’t figure it out alone.

Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business.

📢 Join the group here:
→ https://www.facebook.com/groups/barbusinessnation

🔴Additional resources🔴
Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/

What if your bar was built to look good, but not to make money?

That might sound harsh.

But if your bartenders are walking laps, reaching too far, making a mess, or fighting the layout every shift, your design is costing you more than you think.

In this episode, I talk with Tobin Ellis about how bar design impacts speed, service, bartender fatigue, and profit.

We break down why every wasted step matters, why pretty bars can still be operational disasters, and why seconds behind the bar turn into real money.

If your bar looks great but your bartenders are fighting the layout every shift, you should listen to this.

Because a bar that looks great but slows your team down is not good design.

It is expensive decoration.

🔴Check out Tobin Ellis and his work on operational bar design.
📌Learn more here:
→ https://www.barmagic.com/
→ https://www.instagram.com/tobinellisdesign/

📌Grab Tobin’s book, “Bar Design Essentials”, here:
Amazon:
→ https://www.amazon.com/Bar-Design-Essentials-Bars-Everyone/dp/1732648255

🔴 Start Here🔴

📌 If this is something you’re dealing with in your bar, don’t figure it out alone.

Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business.

📢 Join the group here:
→ https://www.facebook.com/groups/barbusinessnation

🔴Additional resources🔴
Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/