Are you actually making enough money on every drink you sell?

In this episode, I'm talking about why pricing your menu below the competition can hurt your profits, especially when your costs keep going up.

I get into calculating your true drink costs, including mixers, garnishes, waste, and spillage, setting margins that make sense for your bar, and using menu engineering and regular price reviews to keep your pricing on track.

Because being cheaper than the bar down the street doesn't help much if you're not charging enough to stay profitable.

📌Start Here
Own, run, or manage a bar? Join Bar Business Nation.

An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business.

Ask questions, hear what other owners are dealing with, and get ideas you can actually use.

🔴Join 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/

Does your bar run differently the moment you walk out the door?

In this episode, I'm talking about why staff performance and standards can slip when the owner isn't around, and what you can do about it without spending every waking hour at your bar.

I get into using cameras for quick coaching, making unexpected check-ins, getting feedback from people you trust, and building accountability systems that keep your bar running consistently even when you're not there.

Because you built your bar to have a life outside of it. It shouldn't depend on you being there every minute.

📌Start Here
Own, run, or manage a bar? Join Bar Business Nation.

An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business.

Ask questions, hear what other owners are dealing with, and get ideas you can actually use.

🔴Join 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 selling smaller cocktails could actually make your bar more money?

In this episode, I'm talking about the mini cocktail trend, why guests are drinking differently, and how smaller drinks could help increase your average check without pushing customers to order another full-size cocktail.

I get into the pricing and profit margins behind mini cocktails, how to build cocktail flights, and how to test them on your menu without overcomplicating your bar operations.

Because sometimes the opportunity isn't selling more drinks. It's giving guests a different way to order.

📌Start Here
Own, run, or manage a bar? Join Bar Business Nation.

An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business.

Ask questions, hear what other owners are dealing with, and get ideas you can actually use.

🔴Join 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/