Embark on an insightful journey with Greg Buda, as he shares the cocktail of skills that took him from the lab bench to the buzzing bar scene. Greg distills the essence of shifting from consulting to ownership, spilling secrets on the art of delegation and the necessity of a hands-on approach in cultivating a vibrant, educated team. His passion for transforming complex ideas into palatable knowledge serves as a beacon for anyone navigating the hospitality industry.

This episode serves up a blend of strategy and storytelling, as we examine the underestimated power of service training and the magnetic pull of a meticulously curated digital presence. Our conversation ventures beyond the bar counter, exploring the nuances of creating a service experience that transcends cultural boundaries, underlining the profound impact of investing in staff knowledge. Tune in and discover how to leave your patrons thirsty for more than just another round.

Get in Touch with Greg
https://BarBisouBisou.com
Instagram: @buda.photography

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Welcome to the Bar Business Podcast, where we're dedicated to helping bar owners achieve success without sacrificing their valuable time. In today's fast-paced hospitality industry, the old ways of running a bar no longer cut it. That's why we're here to guide you towards establishing the right mindset, concept, and culture for success.

Chris Schneider draws on over twenty years of industry experience to deliver valuable insights every week. From creating a standout menu and designing a stunning bar, to crafting effective marketing strategies and implementing HR best practices, we cover it all. Join us on the path to success and take the first step towards building a thriving bar business.

Looking to elevate your bar business to new heights? Don't miss out on my book, 'How to Make Top-Shelf Profits in the Bar Business'! Discover proven strategies and practical tips to transform your bar into a thriving success. Get your copy today on Amazon: Purchase Here.

For more information on how to spend less time working in your bar and more time working on your bar:
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