Your P&L is not a monthly report card.

It is where your bar shows you what is getting expensive.

Most owners look at net profit and think they understand the month.

They do not. Net profit tells you the result.

It does not tell you where the problem started.

In this episode, I break down how to read your P&L like an operator, including prime cost, gross profit, net profit, operating expenses, and the timing issues that make your numbers confusing.

Because strong sales do not always mean a healthy bar.

And if you only check the numbers after the month ends, you are already late.

Your P&L should not just tell you what happened.

It should show you what to fix next.

📌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.
→ 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/

Your bar's P-Mix is where every margin problem hides.

Two bars with the same sales can earn completely different profit.

Here's how to read yours and fix it.

In this episode I break down what your P-Mix (product mix) really measures, how to pull it from your POS, and the 5 cuts that reveal the most about your margins: category mix, day parts, server performance, slow movers, and pour size.

Each one points to a decision you can make this week.

If you run your bar on revenue and gut instinct alone, you're flying blind.

The numbers behind your sales are where the profit lives.

📌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.
→ 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/

Want more bar customers without spending a dime on ads?

This is the local partnership system that fills your bar with regulars on autopilot.

In this episode, Chris Schneider breaks down how to build business-to-business partnerships that send guests your way every week.

No discounts. No contracts. No giant ad budget.

Just real relationships with the businesses already sitting in your trade area.

You will learn the 5 best partnership types for bars, how to pitch them without feeling awkward, and the simple "industry appreciation tour" that turns other bar staff into your biggest promoters.

One good hotel relationship can send you 500 guests a year. Here is how to go get it.

📌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.
→ 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 training programs do not fail because the material is bad.

They fail because there is no system.

In this episode, Chris breaks down why handing someone a binder, recipe book, or checklist is not the same as training them.

He walks through the three biggest gaps most bars have: knowledge, product, and accountability.

Then he explains how to build a training structure around the first week, the first month, and ongoing development.

If your staff has the material but still does not know the standard, the problem is not the binder.

It is the system behind it.

📌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.
→ 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 unhappy guests will never complain. They will just leave.

And if your team is not paying attention, you may not know there was a problem until the review shows up or the guest never comes back.

In this episode, Chris breaks down how to spot guest issues before they are spoken and how to handle complaints in the moment.

Because a guest who complains is not always the problem.

Sometimes they are giving you one last chance to fix it.

If your team is not reading the room or asking better questions, you are probably missing patterns that cost you repeat business.

Bad nights happen. But bad nights handled well can become loyalty stories.

📌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.
→ 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/

When guests say your bar is too expensive, they may not be talking about price.

They may be talking about value.

In this episode, I talk about perceived value: the gap between what guests pay and what they feel they received.

We break down where guests form that value judgment, from your Google profile and first 90 seconds to your menu, staff language, physical touch points, table checks, and send-off.

Because price is just the number on the menu.

Value is the story your whole bar tells before, during, and after the visit.

If guests are coming in less often, spending less, or saying things feel too pricey, this episode is for you.

Your prices may not be the problem.

Your value signals might be.

📌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.
→ 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/

Your Google reviews are not just nice to have.

They are one of the biggest reasons new guests choose you over the bar down the street.

In this episode, I talk about why most bar owners wait for good reviews to happen instead of building a system that makes them happen.

We break down when to ask for reviews, how to train your team to ask, why personal invitations work better than QR codes, and how to respond when a bad review shows up.

If your regulars love you but your Google profile does not show it, this episode is for you.

Good reviews do not happen by accident.

You need a system.

📌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.
→ 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/

This month, we are joined by special guest Willie Rosenthal of Gin & Luck.

Discover the incredible journey of Willie Rosenthal as he transforms a single cocktail bar into a global hospitality empire with Gin & Luck.

Learn how maintaining core values and embracing local cultures have been key to their success. Willie shares insights on leadership, innovation, and the strategic decisions that have driven their growth.

Uncover the secrets behind their unique approach to brand expansion, team building, and customer engagement. Find out how they navigate challenges and seize opportunities in the competitive hospitality industry.

Tune in to gain valuable advice for hospitality professionals and entrepreneurs looking to scale their brands while staying true to their roots.

Panelists:
Willie Rosenthal - Gin & Luck (Death & Co, Close Company)
Minakshi Singh - Sidecar, The Brook, India Bartender Show
Dave Nitzel - Dave and Dave Consulting, Barmetrix
Cliff Crider - Truck and Tap, Stinger Compliance
Chris Schneider - The Bar Business Coach, The Bar Business Podcast

Gin & Luck Website - https://www.ginandluck.com/
Gin & Luck Instagram - https://www.instagram.com/ginandluck/
Death & Co Website - https://www.deathandcompany.com/
Death & Co Instagram - https://www.instagram.com/deathandcompany
Close Company Website - https://www.closecompanybar.com/
Municipal Grand Hotel Website - https://municipalgrand.com/

📌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.
→ 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/