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.

🔴 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/

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/

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.

🔴 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/

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.

🔴 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/

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.

🔴 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/

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.

🔴 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/