The Bar Business Podcast: Smart Hospitality & Marketing Secrets For Bar & Pub Owners
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.
The Bar Business Podcast: Smart Hospitality & Marketing Secrets For Bar & Pub Owners
Unlocking Bar Success: Harnessing Team Insights to Boost Efficiency & Profits
What if your team's insights were the missing piece to unlocking your bar’s success? It's time to set ego aside and find out!
Bar owners often overlook the wealth of knowledge their staff possess about daily operations. By embracing team feedback, you can identify hidden inefficiencies and drive meaningful change that benefits everyone.
- Learn how to ask the right questions to uncover your team's pain points.
- Understand the mindset shift needed to overcome ego and embrace collaboration.
- Discover real-life examples of how team-driven changes can boost efficiency and morale.
Tune in now to start transforming your bar’s operations by empowering your team!
Learn More:
Email Chris
Schedule a Strategy Session
Bar Business Nation Facebook Group
The Bar Business Podcast Website
Chris' Book 'How to Make Top-Shelf Profits in the Bar Business'
Thank you to our show sponsors, SpotOn and Starfish. SpotOn's modern, cloud-based POS system allows bars to increase team productivity and provides the reporting you need to make smart financial decisions. Starfish works with your bookkeeping software using AI to help you make data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large.
**We are a SpotOn affiliate and earn commissions from the link above.
A podcast for bar, pub, tavern, nightclub, and restaurant owners, managers, and hospitality professionals, covering essential topics like bar inventory, marketing strategies, restaurant financials, and hospitality profits to help increase b...
Today I am going to share with you the single most impactful question that I ask my clients when it comes to efficiency, and I'm going to explain the single largest blocker they have in following the outcome of that question. Hello and welcome to the Bar Business Podcast, where we help bar owners increase profits, attract loyal guests and simplify operations so you can avoid burnout and finally enjoy your life outside of your bar. I'm your host, chris Schneider, the Bar Business Coach. Before we get started, a quick thank you to our sponsors, spoton, who provide a great, modern POS solution for the bar and restaurant industry, and Starfish, who use AI to turn your books into actionable steps to increase profits. So today we're going to talk about the single most important question I ask people and this is a question that works in bars, it works in restaurants. I've even used it working on economic development for a county or working on any sort of project that you can think of.
Speaker 1:Now I will tell you this question. The problem here is that there is something that will block you from getting a good answer to this question and actually utilizing the power of this question when it comes to your efficiency. Now, before I tell you the question, let's talk about the blocker. The blocker is going to be your own ego, and we talk a lot about my general framework mindset, concept, culture. Mindset comes first. Why? Because if you don't have the right mindset, you are unable to be as successful as you should be. And in this case, the blocker to the answer of the question and the thing that will stop you from utilizing this question to be efficient, is your own ego. Why? Because you think you know best, because you think you know your establishment best. And the thing is, when we really think about it as a bar owner, you know your job very well. You know the standards and procedures of other people's jobs. Frankly, you've probably, at one point or another, done every person's job in your establishment, and if you haven't, you should, but that's a topic for another day. But the thing is, your ego often prevents you from listening to other people. It prevents you from hearing what they're saying and, just frankly, going along with it. So what's this question, this magical question that your ego is going to get in the way of? Well, whenever we're talking about efficiency, think about what efficiency is at its root. Efficiency is how quickly can I get a job done? And so this, the question is simply to ask every person on your team what makes your job harder than it should be, what changes could be made to make your job easier. And, like I said, this works in bars, but it also works in everything in life. When you're trying to make a process better, you have to ask people doing the process if they can make it better, what they think.
Speaker 1:And too often, as owners in the bar business, we assume okay, I wrote the SOPs, I used to bartend, I used to cook, I know what the hell I'm doing. But even though you know what the hell you're doing, even though you can jump in and do everyone's jobs, you're not the person doing them day in and day out. Because you're not the person doing them day in and day out. You don't necessarily know everything, and we've talked about this before. We've talked about this in relation to increasing ticket times in the kitchen, or I should say decreasing ticket times, increasing efficiency in the kitchen and decreasing ticket time. The same with behind the bar.
Speaker 1:And, yeah, you may jump in and see no issues and you have your standard operating procedures and everything is good, but you might also jump in and realize that you don't know everything you think you know and that the people that do that job day in and day out know more about it than you do that there are some little pieces of their job that you've never done. I mean, lord knows when I would bartend, I closed really badly. Did I follow the checklist? Yeah, but did I know all the little things that were included in every checklist item that the bartenders did for each other? That wasn't in my SOP, not at all.
Speaker 1:So maybe, maybe you just don't know things as well as you think you do, and maybe the way to increase your efficiency, the way to improve your customer service, the way to improve your team experience is to actually ask your team what could we do to make your job better today? That about wraps it up for today. If you enjoyed today's insights, make sure you like, subscribe and leave a review. If you are ready to take your bar to the next level, schedule a strategy session with me by clicking the link in the show notes below. Until next time, have a great day and we will talk again later.
