The Bar Business Podcast: Smart Hospitality & Marketing Secrets For Bar & Pub Owners

You didn’t open a bar just to get stuck fixing toilets and covering last-minute call outs.

But if the business falls apart every time you’re not around, that’s not ownership, that’s just another job.

H Joseph Ehrmann spills how he built a bar in San Francisco that runs profitably while he lives states away in Boise.

We’re talking team retention for over 17 years, systems that don’t rely on hero shifts, and how to stop letting short-te...

Most manager meetings turn into story time, complaint hour, or a total waste of everyone’s energy.

You walk out with nothing but a mental list and a few “we should probably” statements that never happen.

This episode breaks down a dead-simple 30-minute meeting format that forces clarity, accountability, and actual progress.

You’ll get a step-by-step system to cut the noise, spot real issues before they become fires, and hold your team...

Too many bar owners don’t take documentation seriously until it’s too late.

They assume verbal instructions, digital trails, or “just remembering” is enough to protect them. It’s not.

In this episode, we break down the real reason why lack of documentation quietly leaves your business exposed to lawsuits, fines, and insurance nightmares.

You’ll get the 5 must-have document types that every bar should be storing from training logs to i...

Too many bar and restaurant owners rely on gut feel to judge staff performance and profit.

A packed house doesn’t mean you’re making money and a friendly server doesn’t always mean a top performer.

In this episode, Geoffrey Toffetti reveals how data, not guesswork, uncovers hidden revenue leaks, lazy service habits, and quiet performance killers.

You'll learn how top hospitality brands are using AI, ...

Too many bar owners rely on guesswork or outdated markup formulas when setting menu prices. 

They assume as long as it covers the liquor cost, it’s profitable. It’s not.

In this episode, we uncover why pricing based on instinct or competition is silently draining your profits. 

You’ll learn how to factor in waste, spillage, garnishes, and even straws to build real margin. 

Plus, we’ll walk through psychological pricing tactics and how ...

Your Bar’s True Worth Might Surprise You

Most bar owners think their place is worth more than it really is until they see what buyers actually pay.

The truth? Your bar’s value isn’t based on how much you’ve poured into the buildout or how great your vibe is. It’s based on what someone’s willing to write a check for.

In this episode, we are going to break down exactly how bars are valued using EBITDA, revenue, and asset-based methods a...

If your bar’s promotions sound like “Happy Hour again,” your guest experience is already invisible

Being visible online isn’t enough anymore, especially in Q4 when everyone’s screaming louder on social. 

The key to driving real traffic is a well-planned secret menu strategy that makes guests feel like insiders, sparks curiosity, and spreads faster than any special ever could 

This episode is your insider playbook on using se...

If your holiday staffing plan is “hope it works out,” your labor budget is already on fire.

Q4 might boost sales but it can quietly destroy your margins if you are not in control of your labor strategy.

This episode is your step-by-step playbook to fix that so you don’t walk into January broke, burnt out, and behind.

Forget guesswork. This is what actually saves your payroll from bleeding out in December.

What You’ll Learn:

🌟 How to fo...

If your game plan is “figure it out in December,” you’ve already lost.

Q4 isn’t just about holiday sales. 

It’s your one shot to clean up your books, stack cash, and squeeze profit out of every inch of your bar before the slow season hits.

In this episode, we’re talking real strategy, not theory, to make sure January doesn’t punch your business in the face.

No fluff. No guesswork. Just 3 power mo...

Ever posted a TikTok that blew up and still had an empty bar on Friday night?

You’re not the only one scratching your head wondering why views aren’t turning into paying guests. 

In this episode, we’re breaking down why going viral doesn’t always mean getting profitable and what actually moves the needle. 

I’ll walk you through a dead-simple 5 pillar content system bars can use to get real locals through the door, not just eyeballs on...

You ever notice how a bunch of first-timers come in, enjoy themselves… then never show up again?

It’s not that your bar sucks, they just forget.

In this episode, I’m walking you through what to do in the first 72 hours after someone visits so they actually come back.

You’ll get a dead-simple 3-step follow-up that makes guests remember you and want to return.

If you want more regulars without spending more on ads, this one’s for you.

Wha...

Is your inventory system secretly draining your profits?

Most bar owners think their inventory problems come from theft or over-ordering. But the truth is, the real cost is hiding in your systems, and it’s killing your margins quietly.

In this episode, I break down the real numbers behind inventory loss, the hidden costs you’re not tracking, and the step-by-step system to cut waste, stop shrinkage, and keep more profit in your pocket...

Thinking about teaming up with another business

Before you say yes ask yourself three simple questions to see if the partnership will actually make money or just waste your time

In this episode, I explains an easy way to check if a deal is worth it by looking at expected income your time and setup cost

No more guessing No more hoping it works This is a clear way to know if the partnership helps your bar o...

Sales keep climbing, but your costs still feel sticky and slow.

You’re not overpaying on purpose. You’re just not getting the manufacturer money tied to what you already buy.

The real issue? Your invoices aren’t connected to the rebate network that sends quarterly checks.

In this episode, I’m with Kyle Bechthold from Dining Alliance to show how to hook up your distributors in minutes, what to expect on ti...

Sales look solid, but your bank account's still stressing you out.

You’re not mismanaging. It’s just that your money’s moving slower than your bills.

The real issue? Most bars don’t track how fast their cash actually moves.

This episode shows you where the hold-ups are and how to speed things up without burning out.

It’s not about selling more. It’s about making the money you already earned show up on time.

What You’ll Le...

Your bar looks the way you pictured it, but the room stays thin, and the regulars aren’t biting.

It’s not your work ethic, it’s a gap between your vision and what your market actually buys.

In this episode, learn how to read your numbers (PMIX, 80/20, substitutions) so the data points the way.

You’ll pick up simple “bridge” tweaks and 90-day test nights that shift your concept without losing the folks who...

Slow hour, full crew, and the till is barely moving.

Most of us guess at schedules and pay for people to stand around, then we are short the minute it gets busy.

This episode walks through a five-minute check that sets a sales-per-labor-hour target and shows who should be on and when.

It uses the numbers you already track and takes less time than making a drink.

You get a simple plan to cut waste...

Running a bar or restaurant isn’t just about great food and service, it’s also about having the right technology. 

In our latest episode with Amir Harpaz, we talked about his journey from a tech-challenged startup to a well-oiled machine. 

Amir shared their initial struggles with tech systems like Toast and the eventual shift to SpotOn. 

This switch was a game-changer, solving major issues like inventory management and Wi-Fi outages. 

...

Still using the same tipping setup from 2019? 

Digital payments took over. Customers are over it. Staff want stability. But most bars are stuck in limbo, afraid to switch, too drained to rethink. 

Here’s the hard truth:
Less than 1% of bars run no-tipping models. Not because it doesn’t work, but because it’s hard to pull off without a plan. 

Meanwhile, tipping fatigue is rising, tip amounts are dropping, and your POS is ...