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 tools that simplify operations.
- Build the bar or pub that you have always dreamt of owning.
Ready to take control of your bar’s success? Start by tuning into the fan-favorite episode: 5 Strategies to Boost Bar Profits This Week: Quick Wins for Bar Owners.
Episodes
240 episodes
Why Experience Isn’t Enough When Hiring Bar Staff
Experience does not always mean someone is a good hire.In this episode, I talk about why hiring bar staff based on experience alone can backfire.A resume may tell you they know the job.But it will not tell you if they are w...
Is Gen Z Lazy… Or Is Your Bar Management Broken?
Gen Z is not impossible to manage.A lot of bars are just managing them like it is still 2005.No clear growth path.Vague schedules.Random communication.Feedback only when something goes wrong.Then owners act shoc...
How Bad Bar Design Can Cost You $1M with Tobin Ellis
What if your bar was built to look good, but not to make money?That might sound harsh.But if your bartenders are walking laps, reaching too far, making a mess, or fighting the layout every shift, your design is costing you more th...
The Invisible Bar Loss That’s Killing Your Margins
Where is your bar’s money actually going?Probably not where you think.A heavy pour.A spill nobody logs.A comp that never gets rung in.A free drink for a friend.One small thing after another.In this episod...
The Real Reason Guests Don’t Order a Second Round
Why do guests leave after one drink, even when the cocktail was good?That is usually not a drink problem.Your bar may be telling them to leave before anyone says a word.In this episode, I break down the hidden signal...
Your “High-Margin” Bottles Are Quietly Killing Your Bar’s Cash Flow
Most bar owners think high-margin liquor is making them money.But if the bottle barely moves, it is not profit. It is trapped cash.In this episode, I break down why obsessing over pour cost can blind you to a bigger problem: slow ...
Party of Six - The Secret Ingredient to Memorable Bar Experiences with Katalin Bene
Join special guest Katalin Bene, and our normal panel: Aoife Halliday, Dave Nitzel, Minakshi Singh, Cliff Crider, and Chris Schneider as they explore the transformative power of personal evolution in the hospitality industry. ...
Your Staff Controls Your Profit Why Are You Hiding the Numbers?
Most bar owners think hiding financial numbers protects the business. In reality, it usually does the opposite. When your staff doesn’t understand what overpouring, waste, breakage, labor pressure, cash handling, and che...
The Room That Secretly Decides Whether Guests Come Back
How much money is your dirty bathroom costing you?Most bar owners think guests only care about drinks, service, and prices.They don’t.Guests walk into one filthy bathroom, and suddenly your whole bar feels dirty, sloppy, an...
Regulars Keep Coming In, So Why Are Your Bar Profits Still Weak?
Bar marketing gets expensive fast when every promotion is aimed at strangers.The smarter move is knowing which customers already visit often, spend more than average, and quietly keep the business alive.In this episode, we break d...
Your Bar Looks Busy, So Why Are You Still Not Making Money? | Understanding Bar Prime Cost
Most bar owners track sales, labor, and inventory. But very few ask if they’re tracking bar prime cost the right way.In this episode, we break down bar prime cost, how to calculate it, and why it matters ...
You’re the Bottleneck: Why Bar Owners Stay Stuck with Mike Dejong
Why is your bar still stuck… even though you’re working nonstop?Here’s the truth most owners avoid:It’s not your staff.It’s not your marketing.It’s you.In this episode, franchise turnaround expert Mike DeJong breaks...
Your Bar Is Already Outdated, Gen Z Changed the Rules
What worked before…doesn’t work anymore.Same bar. Same drinks.But something’s off.The crowd is different.And they’re not drinking the way they used to.Most bar owners think it’s a traffic problem.It’s not...
Why Your Bar Is Empty on Weeknights (And How to Fix It) with Bryan Carr
One night you’re busy.Next night? Dead.No pattern. No consistency. All you can do is hope that people will show up.Most bar owners think it’s a marketing problem.It’s not.You just haven’t given people a ...
How to Pay Yourself as a Bar Owner (Salary vs Profit Explained)
Why do so many bar owners generate decent revenue… yet still feel like they’re constantly behind on money?Most people assume the fix is pushing for more, more customers, more sales, more growth. But that approach usually just creates mor...
Party of Six - The Surprising Power of Joy and Generosity in Elevating the Global Bar Industry
Step into the vibrant world of hospitality with our latest episode, where we explore the dynamic India Bartender Show and the essence of joy in the industry. This episode promises to captivate anyone passionate about bars, culture, and communit...
The Bar Owner’s Budget Blueprint: How to Build Predictable Profit
Why are so many bar owners making good money… but still ending every month with nothing left?Most bar owners think the answer is more sales, more customers, more volume… but that’s actually the slowest and most expensive way to fix a pro...
How to Increase Restaurant Revenue in 48 Hours Without More Customers
Why are so many restaurants busy… but still not making enough money?In this episode, we break down a simple but overlooked strategy that can increase your revenue in as little as 48 hours without more customers, more marketing, or more t...
A Successful Bar With No Social Media with Ethan Brown of Ernie’s Boondock
How can a bar succeed without Instagram, social media marketing, or online promotion?In this episode, hospitality operator Ethan Brown of Ernie’s Boondock, a multi-location bar concept, operates with no Instagram, no social media marketi...
Prime Cost for Bar Owners: The Tracking Mistake Killing Your Profits
Most bar owners track sales, watch labor, and check their inventory.But very few step back and ask a simple question:Are you actually tracking your prime cost the right way?Prime cost, the combination of labor cos...
Do You Still Love Your Bar? The Question That Defines Great Bar Owners
Most bar owners spend years chasing better sales, better systems, and better data.But very few stop and ask two uncomfortable questions:Do you actually love your bar anymore?And does your business still bring you joy?
The Work-from-Bar Pivot: How Slow Afternoons Become Your Most Profitable Daypart
What if the slowest hours in your bar could become some of the most profitable?If your afternoons feel quiet and the seats sit empty until happy hour, you’re not dealing with a traffic problem, you’re dealing with unused revenue.
What Smart Bar Operators Are Doing Differently with Jay Ashton & Domenic Pedulla
Running a bar or restaurant right now isn’t just hard, it’s overwhelming.Costs are up, regulations keep shifting, and somehow you’re still expected to master tech, lead a team, control inventory, and deliver unforgettable service at the ...
The Human Audit: 5 Questions Your Bar Staff Can Answer That Your Dashboard Can’t
Your dashboard tells you what happened.It doesn’t tell you why.If revenue is slipping, labor is climbing, or regulars are quietly disappearing, your KPIs are showing symptoms, not causes.In this episode, we break down The Huma...
The Emotional ROI of Hospitality: Why $50 on a Regular Outperforms $5,000 in Ads
You’re spending money on ads… but your bar still doesn’t have real regulars.The drinks are good. The vibe is solid. People come in once, and then you never see them again.Because attention isn’t loyalty. An...