You can have a packed bar, a full staff, and still wonder why the profits aren’t there.

The truth is, most owners mistake busy for profitable.

The real problem isn’t effort, it’s not knowing which hours actually make money and which ones just look good on paper.

In this episode, I break down a simple daily check that shows you exactly when your bar makes money and when it doesn’t.

You’ll learn how to spot your most profitable dayparts, see where labor is quietly eating your margins, and make smarter decisions about hours, staffing, and specials.

It’s not complicated, just clear, quick, and powerful once you see the numbers the right way.

By the end, you’ll stop guessing and start managing your bar with real confidence, knowing exactly when the business is working for you.

🔴 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 books "How to Make Top-Shelf Profits in the Bar Business!" and "Menus that Sell".
→ https://barbusinesscoach.com/book/

Our Partners:

QuixSpec Bar and Restaurant Intelligence
Business intelligence that actually works! Make confident, data-driven decisions that directly impact your bottom line.
https://www.quixspec.com

Dining Alliance
Dining Alliance helps foodservice operators of all sizes unlock real savings and earn CashBack through our industry-leading rebate program.
https://mydiningalliance.com/register/easy/?c=cjps&segment=Restaurant

Are you struggling to balance menu complexity with profitability in your bar? Discover the surprising insights that could transform your business strategy.

In this episode of Party of Six, Chris, Dave, and Cliff dive deep into the intricacies of menu design, inventory management, and pricing strategies. Learn how industry leaders use simple menus to maximize margins and minimize waste, and why most bars fail to control inventory effectively.

Imagine running a bar where your menu not only delights customers but also boosts your bottom line. With expert tips on seasonal menu adjustments, strategic supplier partnerships, and effective staff training, you can achieve operational excellence and financial success.

Tune in now to uncover actionable strategies that will help you streamline your operations, enhance customer satisfaction, and increase your profits. Don't miss out on the opportunity to elevate your bar's performance!

Key Topics:
- Balancing menu complexity with guest experience
- Pricing strategies that drive revenue and profitability
- Inventory management techniques to control costs
- Showcasing premium spirits effectively
- Seasonal menu adjustments and leveraging back stock
-Staff training for consistency and customer satisfaction

Connect with Us:
Chris Schneider – https://barbusinesscoach.com/
Dave Nitzel – https://daveanddave.co/
Cliff Crider – https://truckandtap.com/

Resources & Links:
Stinger Compliance – ID verification and bar safety solutions - https://www.stingercompliance.com/
Quickspec – Data-driven dashboard for POS and financial analytics - https://www.quixspec.com/
Book: Hospitality DNA – Insights on building a resilient hospitality operation - https://www.amazon.com/dp/195984086X/
Book: The Bar Shift – Practical strategies for bar management and profitability - https://www.amazon.com/dp/1987562216
Book: How to Make Top Shelf Profits in the Bar Business - 75 Lessons on Bar Ownership - https://www.amazon.com/dp/B0C5BMKDJN/

🔴 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 books "How to Make Top-Shelf Profits in the Bar Business!" and "Menus that Sell".
→ https://barbusinesscoach.com/book/

Our Partners:

QuixSpec Bar and Restaurant Intelligence
Business intelligence that actually works! Make confident, data-driven decisions that directly impact your bottom line.
https://www.quixspec.com

Dining Alliance
Dining Alliance helps foodservice operators of all sizes unlock real savings and earn CashBack through our industry-leading rebate program.
https://mydiningalliance.com/register/easy/?c=cjps&segment=Restaurant

Bars aren’t losing money on non-alcoholic drinks.

They’re losing money by misunderstanding them.

As guest behavior shifts toward functional, botanical, and alcohol-free options, the bars winning right now aren’t guessing, they’re following the math.

In this episode, I break down why non-alcoholic drinks can match or exceed cocktail margins, how pricing psychology has changed, and what happens when you treat this category like a system instead of a patch.

If your menu hasn’t evolved with how people actually choose drinks now, this episode explains what changed.

🔴 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 books "How to Make Top-Shelf Profits in the Bar Business!" and "Menus that Sell".
→ https://barbusinesscoach.com/book/

Our Partners:

QuixSpec Bar and Restaurant Intelligence
Business intelligence that actually works! Make confident, data-driven decisions that directly impact your bottom line.
https://www.quixspec.com

Dining Alliance
Dining Alliance helps foodservice operators of all sizes unlock real savings and earn CashBack through our industry-leading rebate program.
https://mydiningalliance.com/register/easy/?c=cjps&segment=Restaurant