The Bar Business Podcast: Bar & Pub Owner Profits, Marketing & Operations
Are you spending more time stuck behind the bar than building a business that runs smoothly without you?If you're a bar owner who feels overwhelmed by the day-to-day grind of hospitality and is struggling to balance operations, marketing, and profits this show is for you. Chris Schneider, with over 20 years in the industry, created this podcast to help you overcome burnout, increase profits, and create a business you can enjoy—not just endure.Join us every Monday and Wednesday to:Get expert strategies to boost profits while attracting loyal customers.Learn bar marketing tactics, menu design hacks, and leadership to...
Could Smaller Cocktails Make Your Bar More Money? [the mini cocktail trend and profit margins]
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...
Before You Fire a Bar Employee [how to give them one last chance to improve]
What do you do when an employee keeps falling short, but you’re not ready to fire them?
In this episode, I’m talking about performance improvement plans, or PIPs, and how they give bar owners another option before letting someone go.
I get into when to use a PIP, how to set clear expectations and timelines, and why following through matters.
Because accountability isn’t just about writing someone up. It’s about setting a clear standard and enforcing it.
📌Start Here
Own, run, or manage a bar? Join Bar Bu...
Is Live Music Making Your Bar Money or Costing You?
Is your live music night actually making you money, or does it just look successful because the bar is full?
In this episode, I’m digging into the real ROI of live music and other bar programming.
We’ll look at what the event actually adds to your sales, what it really costs once you factor in the band, extra labor, comps, and other expenses, and whether there’s any real profit left.
I’ll walk through the math using live music, but the same applies to DJs, trivia, and other programming.
And wh...
How to Improve Bar Profitability: The 50-Lever Framework
Improving bar profitability rarely comes from one big change. More often, it comes from fixing dozens of small problems across your costs, revenue, operations, staff, and guest experience.
In this episode, I break down my 50-lever framework for improving your bar, why searching for one magic fix can keep you stuck, and how small operational improvements can compound into meaningful changes in profitability.
I get into finding the small levers hiding inside your pour cost, labor scheduling, guest check average, service, training, and overall guest experience; how to audit your operation to determine...
Gut Instinct vs. Data: How Bar Owners Make Better Business Decisions
Running a successful bar requires more than trusting your gut—and more than blindly following the numbers.
In this episode, I break down how bar owners can use gut instinct and data to make better business decisions, including what experienced intuition actually is, where your instincts can mislead you, and what your bar data can and cannot tell you.
I get into using data for pricing, menu engineering, labor scheduling, inventory, marketing ROI, and performance decisions while using experience and instinct for hiring, culture, guest experience, concept decisions, and major changes.
I also expla...
Classic Cocktail Trends: Why Simple Drinks Are Winning in Bars
Classic cocktails are making a comeback as guests move away from overly complicated craft cocktails and toward familiar drinks like Espresso Martinis, Old Fashioneds, Martinis, and Negronis.
In this episode, I break down the cocktail trends bar owners should be watching in 2026 and why simplifying your cocktail menu could improve guest confidence, consistency, speed, and profitability.
I get into why classic cocktails are outperforming more complicated drinks, how decision fatigue and price sensitivity influence what guests order, and the operational advantages of simpler cocktails, from easier training and faster service to less waste and better...
Generational Drinking Trends Every Bar Owner Should Know in 2026
Gen Z drinking trends are changing what customers expect from bars in 2026 but Millennials, Gen X, and Baby Boomers are drinking very differently.
In this episode, I break down the latest generational drinking trends and what they mean for bar owners trying to build a beverage program that matches how their customers actually drink.
I get into Gen Z’s growing interest in mini cocktails, moderation, mocktails, functional beverages, and earlier drinking occasions; why Millennials are spending on premium cocktails and spirits; and why Gen X and Baby Boomers remain critical for traditional beer, wine, gi...
Chris Schneider & Brian Haan: How We Adapted Our Bar After the Smoking Ban
Last week, Brian Haan and I started telling the story of how we ended up running 86th Street Pub together. About 15 months into owning the bar, we hit the first major change that forced us to rethink what the business could become: the smoking ban.
In this episode, I break down how Brian and I responded, not by fighting the change, but by using it as an opportunity to up our game.
I get into how we cleaned up the bar, expanded the craft beer program, improved the food, built a faster lunch b...
Chris Schneider & Brian Haan: Buying, Managing, and Learning to Run a Bar
After more than 260 episodes talking about the bar business, there’s one story I probably should have told a long time ago: how I actually became a bar owner and learned to run one.
In this episode, I sit down with Brian Haan, my longtime friend, former roommate, and the GM who was there throughout my journey in the bar business, to finally start telling that story from the beginning.
We get into how Brian and I met at Purdue, why I bought an established neighborhood pub at 22, how Brian ended up becoming my GM, an...
How to Increase Restaurant and Bar Revenue Without More Customers
When revenue drops, I know the first instinct is usually to get more customers through the door.
But what if you’re trying to market your way out of the wrong problem?
In this episode, I break down why increasing your guest check average can be one of the fastest ways to grow revenue without spending more money on traffic or marketing.
I get into how to benchmark your check average, when your team should prompt the second round, how menu price anchoring can influence what guests spend, and where small changes in the...
How to Open a Restaurant From Idea to Opening Night with Adam Weisblatt
Opening a great restaurant takes more than great food, hospitality, or a good business plan. Everything matters.
In this episode, I sit down with Adam Weisblatt, co-founder of Last Word Hospitality and author of For the Love of Restaurants, to talk about what really happens between having a restaurant idea and opening the doors.
We get into choosing the right size and space, finding partners, raising money, design and permitting, building a concept you can actually execute, and why the best restaurants bring art, operations, and business together.
Because the goal isn’t ju...
How to Set Clear Staff Expectations and Build a Better Bar Team
Bad attitudes, inconsistent service, and employees ignoring standards may all have the same root cause: unclear expectations.
In this episode, I break down the 20-minute conversation every bar owner should have with a new hire during their first week.
We’ll cover what great performance looks like, how decisions get made, what you actually care about, what employees should expect from you, and why understanding their goals can improve buy-in and retention.
Because setting expectations early can save you from having the same frustrating performance conversations later.
📌Start Here
Own...
Po6: What a Female-Led Bar Team Taught Hong Kong About Hospitality with Beckaly Franks
On this episode of Party of Six, we have a wide-ranging panel conversation on hospitality, focusing on Beckaly Franks tracing her path from Idaho and Portland to Hong Kong, building community, and the pitfalls in international hospitality.
Sarah Dawn Mars talks about breaking down the finance side of bar ownership, and Menakshi Singh shares a fresh update on opening a new bar in southern India.
Key topics
In this episode, Beckaly Franks shares how growing up around a family bar in Idaho shaped her view of hospitality as “an extension of home” rather than just a...
From $200 to Shark Tank and Building an Event Bartending Business with Nelson Brooks
Nelson Brooks started Cabana Boys with around $200 and eventually took the business to Shark Tank, where he landed an investment from Kendra Scott.
In this episode, I’m joined by Nelson to break down how he built and scaled an event bartending business without the overhead of opening a traditional bar.
We get into hiring for personality, creating a consistent guest experience, building accountability across multiple markets, marketing the experience instead of just the service, and what it takes to stand out in a low-barrier business.
Because building something scalable in hospitality isn’t jus...
Happy Hour Profitability and How to Know If Your Bar’s Specials Actually Work
Good drinks aren’t the only thing that can make or break a happy hour.
A packed bar can still be losing money.
In this episode, I’m breaking down how to tell if your happy hour is actually creating new business or just discounting drinks for people who would have come in anyway.
We’ll talk about cover count, check average, discounted sales, guest behavior, and the numbers you need to look at before deciding whether your happy hour is really working.
Because a busy bar looks good.
But if...
Bar Loans, Business Credit, and Getting Approved with Matt Meehan and Luigi Rosabianca
Most bar owners don't think about financing until they need money—and by then, the decisions they've already made can determine whether a lender says yes or no.
In this episode, I'm joined by Matt Meehan and Luigi Rosabianca to break down what actually makes a bar or restaurant lendable, why your financial foundation matters long before you apply, and where owners get themselves into trouble with the wrong types of financing.
We get into clean books, business structure, bank accounts, personal and business credit, CPAs, merchant cash advances, equipment financing, lines of credit, SBA loan...
Signature Cocktails: Turn One Drink Into a Word-of-Mouth Marketing Asset
Having a bestselling cocktail does not mean you have a signature drink.
A bestseller moves units. A signature moves people.
In this episode, I’m breaking down what turns an ordinary cocktail into something guests photograph, talk about, recommend to friends, and associate specifically with your bar.
We’ll cover the five things a signature drink needs, how to identify a potential signature using your PMIX, how to create one if you don't already have it, and how to use your staff, menu, pricing, and social media to turn that drink into marketing.
The Pour Cost System: Calculate It, Track It, and Protect Your Margins
Most bar owners don't have a pour cost problem.
They have a tracking problem.
In this episode, I'm breaking down how to calculate pour cost correctly, why monthly reports are too late, and how to build a weekly system that catches profit leaks before they become expensive.
We'll cover inventory, actual versus theoretical costs, category benchmarks, variance tracking, staff accountability, and operational controls that help you protect your margins every single week.
Because you can't fix the numbers if you're measuring the wrong ones.
📌Start Here
Own, run...
How to Spot the Signs Before Your Regulars Leave
Most unhappy customers never tell you something is wrong.
They simply stop showing up.
In this episode, I'm breaking down why silence is one of the most dangerous signals in the bar business and how to recognize the subtle behavior changes your regulars make before they disappear.
We'll talk about visit frequency, ordering habits, dwell time, body language, referrals, and how to build a simple system that helps you notice these patterns before they become lost revenue.
Because your best regulars don't usually leave all at once.
They f...
Bar Marketing Strategy: How to Avoid Slow Nights Before They Happen
Bar owners who avoid slow nights are not just lucky.
They planned better.
In this episode, I’m breaking down my Anchor Rhythm Tactical Marketing System and how it helps you plan your year, your week, and tonight.
We’ll talk about anchor events, weekly rhythm programming, and tactical promotions you can use when you need a short-term revenue bump.
Because if you are only posting when the bar is already slow, your marketing is late.
The goal is to stop reinventing your marketing every week.
Build the...
Bar Breakeven Formula: How Turn Dollar Goals Into Guest Count
Looking at breakeven in dollars does not help you run your bar.
A dollar target sounds important, but it does not tell you what to do.
In this episode, I’m breaking down a better way to look at breakeven: turning the number into guest count.
We’ll talk about fixed costs, contribution margin, average check, and how to figure out how many more people you actually need in the seats.
Because saying you need another $1,500 a week is abstract.
Saying you need 75 more guests is something you and your...
Bar Vendor Relationships: How to Get Better Pricing, Support, and Training
Most bar owners treat vendors like a delivery service.
That means they are probably leaving pricing, support, training, product knowledge, and market data on the table.
In this episode, I’m breaking down how to turn your vendor relationships into real business partnerships instead of simple order-taking conversations.
We’ll talk about what reps can actually provide, how to ask for better support, how to use supplier training with your team, and how to negotiate better terms when your state allows it.
Your vendors want you to sell more.
The...
AI for Bar Owners: How to Save Hours Without Trusting It Too Much
AI is not coming for your bar.
It is already here.
In this episode, I’m breaking down where AI can actually help bar owners save time, and where you absolutely should not trust it.
We’ll talk menu ideas, menu descriptions, training materials, quizzes, vendor emails, review responses, social media, and how to prompt AI so it gives you something useful instead of generic slop.
AI is not here to replace your judgment.
It is here to help you draft faster, think clearer, and spend less time stuck in t...
How to Build a Bar Experience Guests Actually Remember
Good drinks are not enough to make people come back anymore.
Bars that are winning right now are not just winning on product. They are winning on feeling.
In this episode, I’m breaking down why guest experience has become the real differentiator in the bar business, and how to make that experience intentional instead of leaving it up to chance.
We’ll talk about music, lighting, smell, touch, menu stories, bartender presence, consistency, and the small details guests actually remember.
You do not need gimmicks or expensive theatrics.
You...
How to Control Bar Labor Costs Without Hurting Service
Labor costs can quietly drain your bar’s profit if you are not watching the right numbers.
In this episode, I’m breaking down how to analyze and control your labor costs without cutting service quality or making your team miserable.
We’ll talk about labor cost percentage, sales per labor hour, front-of-house versus back-of-house costs, overtime, cross-training, and how to schedule based on real volume instead of guessing.
The goal is not to run short-staffed.
The goal is to put the right people in the right shifts, protect your margins, and st...
Party of Six - Building Community and Crafting Experiences with Erick Castro
Unlock the secrets to creating memorable hospitality experiences, building community, and managing a successful bar business, straight from industry innovator Erick Castro.
Erick emphasizes the importance of community-building, authentic guest interactions, and strategic business practices. His insights into managing social media, product formulation, and staff development offer invaluable lessons for industry professionals aiming to innovate and sustain success in hospitality.
In this episode:
Erick’s journey from college bartending to hospitality entrepreneurshipThe importance of infrastructure and systems in high-volume operationsHow social media creates brand identity and community engagementStrategies for team empowerment and re...10 Costly Mistakes Bar Owners Must Fix Before It’s Too Late
Most bars do not fail because of bad luck or a bad location.
They fail because of mistakes that feel reasonable while you are making them.
In this episode, I’m breaking down the 10 costly mistakes I’ve seen bar owners make again and again. Some I’ve made myself. Some I’ve seen clients make. And some I’ve watched bury bars that should have survived.
We’ll talk hiring, numbers, pricing, bad employees, overpouring, second locations, and the difference between busy and profitable.
These mistakes are fixable, but only if...
Bar Owner Burnout Does Not Always Look Like Burnout
Bar owner burnout does not always show up as a dramatic crash.
Sometimes it looks like snapping at staff, making every decision yourself, losing your long-term thinking, and feeling broke even when the bar is making money.
In this episode, Chris Schneider breaks down the five quiet signs of burnout, why summer can make it worse, and why taking 48 hours away from your bar may be the move that makes you a better owner.
No guilt. No month-long vacation. No pretending everything is fine.
Just a practical reset for bar owners...
Your Bar P-Mix Report Shows Which Sales Are Costing You Money
Your revenue can look good while your margins get worse.
That is why total sales are not enough.
Your P-Mix shows if those sales actually helped your bar or quietly cost you money.
In this episode I break down what P-Mix really measures, how to pull it from your POS, and the five places to look first: category mix, day parts, server and bartender performance, item velocity, and pour size.
Each one shows a decision you can make this week.
If you manage your bar by total sales alone...
Why Your Bar P&L Is Not Just A Monthly Report Card
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...
Why Your Bar Revenue Looks Good But Your Margins Tell A Different Story
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 ins...
Bar Marketing That Works Without Spending a Dime
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 sta...
How to Build a Training Program That Actually Sticks
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...
How to Fix Guest Complaints Before They Become Bad Reviews
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...
How to Increase Perceived Value in Your Bar
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...
Why Google Reviews Matter for Bar Marketing
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...
Party of Six: The Secret to Scaling Hospitality Brands Without Losing Their Unique Local DNA
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...
Opened a Bar With No Staff and No Experience with Harald Plok
What happens when a regular ends up running the bar?
In this episode, I talk with Harald Plok about taking over Turtle House Sports Bar in Plovdiv, Bulgaria.
He had no real bar experience.
He kept his 9-to-5.
He renovated the place himself, dealt with the legal side, rebranded the bar, opened it solo, and worked it seven days a week.
We get into what it takes to build a bar community from scratch, how he learned cocktails on the fly, why he focuses so hard on making guests...
Why Bad Bar Scheduling Is Driving Up Your Labor Cost
High labor cost does not always mean you have too many people.
Sometimes your people are just scheduled at the wrong time.
In this episode, I talk about why bar labor cost is often a scheduling problem, not a headcount problem.
Your sales do not move evenly through a shift.
But your labor usually does.
That mismatch is where labor percentage starts getting ugly.
We break down how to read your sales curve, spot the ramp, peak, and tail, and schedule your team based on when the...
How to Raise Bar Prices Without Guest Pushback
Raising prices is awkward.
But not raising them can wreck your margins.
In this episode, Chris talks about using a seasonal menu change as a natural pricing reset for your bar.
Instead of randomly bumping prices and hoping guests do not complain, use your summer menu to rethink what stays, what gets cut, and where your margins need help.
Chris breaks down sales data, P-Mix, high-volume items, seasonal cocktails, fresh ingredients, and fast builds that are easier to sell at volume.
The goal is simple:
Make guests e...
