Crafting Unforgettable Holiday Experiences: A Bar Owner's Guide to Seasonal Success

So , among other things , we are going to talk through how to create an Instagram-worthy environment and cocktails that sell themselves , talk about how to decorate for the holidays without breaking the bank , and then we'll be talking about staff management and so that you can master the art of holiday scheduling to keep both your customers and your team happy .

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 , as I mentioned , today's episode we're talking all about things to do with the holidays . It's the beginning of December .

It is the time when all of this needs to come into play . For many of you , you have probably already done some holiday decorating and preparation , so this may be a little bit late , but hopefully you can pick up some things from this episode to use , and if you haven't done your holiday preparations yet , now is the time to do it .

So , as we think through the holidays , one of the things about the holidays that is very true that a lot of us don't really think about but is a fact , is that the holiday season you know , christmas season , whatever you would like to call it represents a lot of annual revenue for many bars and you know , if we're talking restaurants and kind of greater

hospitality as a whole , that can be in some cases . A quarter of folks' revenue is coming in in December . Now , for bars , usually we have a little bit of a more spread out revenue stream . We have regulars who will come in every day and it doesn't matter if it's the middle of January , the middle of July , they're going to be there regardless .

But the holiday season represents an opportunity to bring in a lot of revenue that you wouldn't otherwise have and should be a busy time for everybody in the industry . Now , that being said , one of the problems around the holidays is that you're struggling . You have increased competition , everyone's struggling .

Everyone's out there fighting for that section of the market that exists in the holidays to try to bring in those additional sales . And then , on top of your competition being very strong this time of year , your customer expectations are higher this time of year . I don't know how many times . I'd probably count it , but I don't feel like it .

But I have heard a number of times . Or failure to do X , y or Z for my holiday party , ruin my holidays , or it embarrassed me in front of all my friends or what have you . Now , obviously , in some of those cases it was warranted because I screwed up . Some of those cases their expectations were screwed up .

But we have high guest expectations during this time that we have to contend with and the opportunity we have here going into the holidays is that when we strategically plan what we're doing , when we look at providing the right offerings , providing the right atmosphere and managing our staff in a positive way , we can turn these challenges that we face with competition

and guest expectations and trying to get all this revenue to help us through January and , for most of us , the slower months that happen in the middle of winter . But again , we make these challenges opportunities and the idea here to keep in your head , and this is the way the military would put it proper planning prevents piss-poor performance .

Or , in business books you might have just heard , proper planning prevents poor performance , the point there being , if we want to do well , we need to be set up for it . And so , like I said , today , we're going through menu development , atmosphere and decor and staff management for your holiday .

So let's go ahead and dive in and start looking at some menu development . Now , when you think menu development around the holidays , a lot of this in the bar industry is not food .

You can do some food , sure , and you can do all sorts of food specials if you would like , but where our real opportunity is is drink specials , and most of you probably have your regular cocktail list and those are still good , right , a winter cocktail list is a winter cocktail list , but you also have the opportunity to design new holiday cocktails and those

holiday-based cocktails , christmas-based cocktails or , if you have a lot of Jewish customers , maybe you're doing Hanukkah-based cocktails . Whatever holiday you're using right now , you have some real opportunity here to make cocktails that A have a bit more margin on them and B will get people to post them online .

So anytime we've talked about cocktails on the podcast , there's always , you know I talk about . We need to balance our selections . We need to try to make sure we're staying in our cost bands , that our prices are not higher than normal A lot of that sort of stuff .

But on the holiday season you know Christmas cocktails we can break all of those rules almost and make more money and get away with it . So this is where the holidays can be a lot of fun . So the first thing about a holiday cocktail or a Christmas cocktail that should always be true is it needs to be Instagram-worthy .

Now , I always say all cocktails should be Instagram-worthy they should , but a Christmas cocktail , you can go a couple extra steps here to make people's season better , to give them a better idea of what they're drinking and , frankly , get better margins . So when we're talking Instagram-worthy for Christmas , how can we do that ?

We can do that all sorts of ways , and I've used this example before . But think about Starbucks . Starbucks does an excellent job on merchandising the holidays and changing their drinks for the holidays .

And also think about the types of drinks Starbucks does around the holidays Gingerbread , peppermint , hot chocolate those are the sort of flavors people are looking for .

Now you can also add into that some more traditional alcoholic drinks that maybe are not as popular or as common but that you can sell at a good margin , like a good Glühwein , which , for those of you who don't know what that is , it's a spiced , mulled wine . You can do hard spiced apple ciders .

So there's a lot we can do , particularly with warm drinks during the holidays . But there's a lot of different flavors we can bring in here , and looking to Starbucks or Dunkin' Donuts or some of these coffee companies is often a great space for inspiration on holiday-specific cocktails Now , to make them particularly Instagram-worthy .

Obviously , just saying that hey , here's a spiced , mulled , hot glass of cider with rum in it , that's not always going to be Instagram-worthy in and of itself . So we need to look at our use of garnishes , and particularly holiday garnishes . So if we're doing something mulled or something spiced , like a hot cider or like a Glühwein , use cinnamon sticks .

Cost money , yeah , but we'll talk about the money side of it here in a second . You can charge and make up for the cost of that Cinnamon sticks . Another thing I really like and this is true whether we're talking hot drinks or cold drinks around the holidays whipped cream , whipped cream and sprinkles . It sounds stupid , it is easy though , it's cheap .

Add some red or green sprinkles on some whipped cream . You got white , green , red . You got all the holiday colors right there . It makes it easy . The other thing that you can always put in drinks is candy canes , and you can use full candy canes , which look great , or you can do chipped candy canes . There's all sorts of different ways .

You can use things like candy canes in your cocktails to make them more Instagram worthy . So , regardless of how you decide to make a drink Instagram worthy , the thing here is use inspiration from the holiday and figure out what you can do to make it better . So , to give you a one concrete example , you could do a hot chocolate .

Now , a hot chocolate is obviously not booze , but if you put rum in it , it has booze in it and it will work just fine with rum in a hot chocolate . So you do the hot chocolate . You put a stick of peppermint in it . Now it's a peppermint hot chocolate , rum drink , fantastic Whipped cream on top , red and green sprinkles .

You have all the holiday there , all the warmth , and you have a product that your guests probably aren't seeing at the bar down the street . That will get them to spend some more money . So let's talk about that pricing of seasonal items . Now , normally when we talk cocktails I say you know , if you're in this , look at your market .

And if your market is , say , $10 to $13 is what everyone's charging for a cocktail , you shouldn't really go above that . I'd argue that , for , like the hot chocolate example , we've got the whipped cream , we've got the sprinkles , we've got the pepper and stick .

I'd argue , if your normal range is 10 to 13 , you could do that at , say , 14 or $15 to make up for those extra garnishes that you're using . And the thing about all holiday drinks is it's a blip in time . These aren't even a normal cocktail menu where you would maybe have it out for a quarter or six months .

We're talking here about literally three to four weeks . So we can get more margin out of holiday drinks than we otherwise would .

And especially and this is going to sound really dumb because in the mind of how we would normally look at bar finance it doesn't quite make sense , but looking at human psychology and purchasing behavior it does you can get more money for a hot drink than the same drink cold . Now , think about that .

You can get more money for a hot drink than the same drink cold , and one of the reasons why you can always get a premium for hot drinks in a bar people don't expect it . People don't expect you to have tons of drinks available that are warm . Now , one of the reasons behind that is a lot of bars don't do it . So how can you do that ?

And I will tell you the easiest way to do it , and something that I did for years , is to just put it in a soup warmer . Whether that's a bain-marie style or you know , you're putting a full pan in a warmer . However you're doing that , however , you would normally serve your soup . You can also use the same method to serve a hot beverage .

Like I said , because it's hot , because you have a warm beverage that you can make in two minutes , flat or less 30 seconds really because you just put whatever in there , pour in your booze , garnish it . You're done . You're gonna make your customers very , very happy with it .

Now , another thing I will note here is if you're doing a warm beverage or any beverage when we're talking about the holidays . We know a lot of folks nowadays are non-drinkers , right , we have a lot of people that are looking for non-alcoholic alternatives . So all of your holiday drinks .

If you're bashing the mixtures which you always are , say , on a hot drink , you have a non-alcoholic version ready to go and your alcoholic version you're just pouring that Glühwein . Pouring or Glühwein would automatically have wine in it , but you're just pouring that hot chocolate and not adding rum or anything to it . Boom , done .

So look for opportunities to have killer , instagram-worthy drinks for the holidays , because again , you can charge a premium on them and they will make your guests feel better , especially if you put whipped cream and sprinkles on them .

I know that sounds like it may be a stupid idea , but whipped cream and sprinkles , hot drinks that's what people want this time of year . So let's talk about the second thing to do when it comes to having your bar ready for the holidays , and that's your atmosphere and decor .

Now , a lot of times when I'm talking with people about decorating for the holidays , there's a lot of concern over how nice should I decorate ? Do I need to get fancy decorations or not ? Well , first of all , what are you ?

You know , if you're a country club , and when I worked at a country club , we had very fancy Christmas decorations and most of them came from like Crate and Barrel . They were not cheap .

And the reason we had fancy , expensive Christmas decorations is because , well , I mean , all the doctors and lawyers that were members of the club , and business people and whomever else they all had a lot of money and at their home that's the type of decorations they had . So we had to fit .

If you're a neighborhood bar , a dive bar , just a regular bar , in most of the world you don't need to go that fancy . No one really cares . So the way I like to approach it is saying you know , crate and Barrel , the really expensive , fancy Christmas decorations , you don't need those .

Now , on the other end , you don't want , like dollar store , you know bad decorations either . You want something in the middle . So maybe for those of you in the US , target-level decorations or the way I always went , the nicer end of the stuff at Walmart , you know , but you don't want anything expensive .

Because here's the thing about Christmas decorations yes , you're going to put them up , yes , you're going to put money into it , and I put about $1,000 every year into my bar for Christmas decorations and that was on top of thousands of dollars of stuff that accumulated over years . But we went over the top .

We'll get into that in a minute , but , overall , you want your decorations to be nice , but not expensive , not super nice and not cheap . Essentially , as long as it doesn't look cheap , you're fine .

If you're the level of decorations that , if you're , I should say , a level below the level of decorations that most people that come into your bar have in their house , you're doing great .

Now the other thing to think about when we're talking about decorating for Christmas for a bar what fits your aesthetic , what is your concept right ? So we get back to this cohesive concept . Now , christmas holiday decorating .

Obviously we're breaking away from that cohesive concept model that we've talked about before a little bit , because you're not necessarily going to update your website for Christmas and all of that . And yeah , if you're an Irish pub and people come in and everything's red and green and Santa Claus , that doesn't quite scream Irish pub , but it screams Christmas .

So , whatever you do , though , needs to fit within the general bounds of your concept . So , if we use the example before , if I took a dive bar's decorations to a country club , it would not work . If I took a country club's decorations to a dive bar , well , probably I'd just end up with a bunch of stuff stolen and broken .

But the point is Well , probably I'd just end up with a bunch of stuff stolen and broken . But the point is it needs to fit in your overall concept , but not be too much . And whatever you do , you know , if you're a tiki bar , let's say so you have more of a Hawaiian feel . Well , you should probably lean Hawaiian on your Christmas decorations .

If you're in Minnesota , you're probably going to lean closer to things that involve snow . If you're in Australia , well , it's Christmas and summer , which to me is just a completely screwy thing in my brain . I've never been in the Southern Hemisphere for Christmas and it just doesn't make sense to me that it's warm and Christmas . I don't know .

But the point is , if you're in Australia , you're going to decorate a little bit differently because your whole concept of what Christmas time is is different , because it's not cold , it's the middle of the beginning of summer , essentially when , when Christmas happens .

Now , the other thing you have to make a choice for when it comes to decorating is do you go over the top or are you a bit more restrained ? And the reason why I say that is you . You can go either way , and for many folks , a little restraint is where you end up . You put up some stuff , but it's not over the top .

You have Christmas around the bar , but you don't turn the bar into Christmas . With one of my bars , I used to literally turn the bar into Christmas every year .

We had wood paneling , the old school wood paneling , where it was just , you know , a big section of wood and then there were borders everywhere and everything was bordered , and so you had these kind of wood frames throughout the entire wall of the building and in each of those spaces we put wrapping paper .

And then , where the molding was the trim that defined these square spaces on the wall , I had lights . So I'd put up you know , we'd put five to 10 rolls of Christmas wrapping paper on the walls , and then I think we were around 500 to 3,500 lights in a space that was about 2,700 square feet .

So there was a lot of light , a lot of christmas lights , and we went over the top with it . Now , if you're gonna go sort of that way , I suggest you go all the way , like , if you're gonna go the over top route , go go crazy over the top , because we actually got a lot of guests come in for christmas time because we went over the top .

So it is something to consider . But if you're gonna push towards that over the top , just dive in , go further than you feel like you need to , and it will probably work better than if you restrain yourself . But if you don't want to go over the top and you just want to put out a little bit of decoration , that's fine as well .

If you don't want to put out anything , that's fine too . Let's be honest here . Not everyone has to decorate for Christmas . But I will say , the more Christmassy you make it , the more Christmas parties you're likely to get . Now , also , with atmosphere and decor , we should just quickly go through a couple other things . Your lighting right .

If you have Christmas lights up , which I highly recommend if you're going to do Christmas decorations , put in some Christmas lights . Use that as part of your lighting . Like I just mentioned one of my bars , we had so many Christmas lights in there that it was like January would get depressing because it was so dark in the bar .

So we literally during Christmas time , the only lights on in the bar were Christmas lights . I just had , like I said , about 3,000 of them and I lit the whole room up better than it normally would be lit up without with our normal lighting , so there was no reason not to just use Christmas lights . Another thing about Christmas ambience is music .

Right , we all tend to play Christmas music this time of year , but for the love of God , this is not retail . You cannot play the same 45 , 30 , 45 songs on repeat . Now why does it make a difference that we're not retail and we are bars ? Because I'd argue even most restaurants can get away with that , but in a bar we can't .

Well , besides the obvious issue of the fact that your staff will literally want to stab their ears out because they've heard the same song for the 15th time in the last three days , you have regulars .

You have people that are coming in for long periods of time multiple times a week , and if they realize all your music's on repeat , they're going to get a little bit bored . In fact , I think for a lot of places , not playing Christmas music continually is probably the right idea .

If you think about radio stations , most radio stations this time of year do not play continual Christmas music . They play normal music that they would play every other time of year and then throw some Christmas music in every three , four songs . I think personally , from a music management perspective , that works best .

Whatever you do , whatever you do when it comes to music around the holidays , try to avoid a repeating lust of Christmas music that just goes on and on and on and drive your team insane .

Now , last note on atmosphere and decor when it comes to the holiday planning , think about events , because during the holidays , especially in bars right , we're going to have some Christmas parties that we know about up front , but we tend to have a lot of walking Christmas parties , just people that decide they're going to have a Christmas party and they say , hey ,

well , let's go to this bar , everybody from the office , let's go to this bar and let's have our Christmas party this afternoon . Maybe they call ahead , maybe they don't , maybe they planned it two weeks ago and just didn't tell you . I mean , you never know .

Think about ways to optimize the layout of your tables in order to make it easier to pull them together for big parties and in order to make it possible to get those parties in and out easy without really getting into your travel lanes .

So one thing that I have always hated and it happens during the holidays quite a bit when you have people come in and they have a party , you don't have a hostess because you're a neighborhood bar , and they just start pulling tables together and next thing you know , you can't walk through your room because the tables are all just put together like a maze and

there's no good way to serve your tables .

So in those cases , you want to think about rearranging your layout , potentially for the rest of this month , to make it really easy to pull tables together , pull them apart and to try to prevent people potentially from putting tables together themselves and turning what should be an easy to navigate dining room into a maze .

Now for the last part of what I think is really important to focus on for the holidays . We'll talk a little bit about staff management , and we could talk a whole , whole , whole lot about staff management , but we have in the past and basically when it comes to staff management , anything that was true not during the holidays is true during the holidays .

But there are four points I think that we need to talk through just because they are more important during the holidays . Now , the first thing I want to talk about is scheduling and how do you schedule , and really three of these four points are about scheduling , but let's just talk about scheduling in general . What are the best practices ? How should we

do this ? So one of the big things I always tell folks to do around the holidays is ask your team what they want to work . Literally ask , and if you want to schedule somebody , you're going . Yeah , I don't want to do this , but I need to schedule you , you know , the night of Christmas Eve .

Ask them , say , hey , do you mind working the night of Christmas Eve ? If they say , well , yeah , I really don't want to work and you absolutely need them to work , you can always . You know , well , I really need somebody to work that day . Is there any way you could do it ?

You can play that game or you can have them help you find someone else on your team to work that shift . But the big thing when we get around holidays in making your staff feel heard and respected , is to ask them when , not necessarily when they can work , but ask them . You know , hey , I'm scheduling you this time . Is that cool ?

The other thing to really pay attention to is when people are traveling . You know , a lot of times when we're dealing with requests off . People have actual legitimate reasons this time of year to request time off and sometimes they can't schedule . Their schedules can change .

Right , if I'm going out of town for three days , well , you can't say , well , I can only give you two days off , because maybe I already booked a flight , maybe I already have hotel rooms . So pay attention to travel and make sure that you're getting that information from your team so that you know where you can flex on people's requests and where you can't .

And the other big thing here is don't make everyone work every holiday if you can avoid it . Right , if you were open , let's say you're open 365 , you never close .

And so if you had an employee that worked Thanksgiving and now you're asking them to work Christmas and Christmas Eve and New Year's Eve , they're probably not going to like you very much at the end of the month . So try to spread around those bad shifts among different employees .

The other thing I will say here is pay attention to what your employees actually celebrate . Way back when I was in college , I worked for a pizza company , and the pizza company was a small local pizza company .

Everyone that owned it they had , I think , three owners , and all the owners were Jewish , and so they were open every Christmas day and the only employees they ever scheduled were the three owners . And then , hey , if you want to come in and help us out , by all means come in and help us out .

And there were a couple of the employees who were also Jewish , who loved working that day and because they were one of the few restaurants open on Christmas , it wasn't Chinese food and they networked through their synagogues to other Jewish people who presumably could go out on Christmas and weren't worried about all that , they did really good business on Christmas .

So if you want to utilize employees , sometimes it's important to understand what their beliefs are so that you can schedule someone , say , on Christmas Eve , who doesn't celebrate Christmas , rather than someone who is very religious and celebrates Christmas not just in a secular way , but also in a devout religious way .

So think about the belief structures of your employees and normally I wouldn't say this , but think about the belief structures of your employees when you're scheduling around Christmas and , really , frankly , any religious holiday throughout the year , right . We could have the opposite argument for scheduling someone that's Christian on Yom Kippur .

The other thing we can do with our staff to make them more interested in holidays and working the holidays is to provide incentive programs .

So , not always right , you don't want to get people in the idea that , hey , I want you to work this shift and here's 20 bucks to work the shift , but you can do things like gift certificate raffles every night that you work . You can do things like contests .

Right , maybe you have that , a bunch of people working Christmas Eve and you have this , these three Christmas cocktails that you're trying to push . You say , hey , whoever sells the most of these cocktails on Christmas Eve gets a hundred bucks .

So put in some incentives , put in some fun activities or contests for your team to try to make it more exciting for them to be at work when they probably don't want to be there . Another keynote about scheduling and shifts as we're thinking through those , make sure that you are managing your time off requests fairly .

Most of us on time off requests will normally go to first come , first serve , which is great , except you know , I knew folks and I was one of them back in the day when I used to wait tables and in college and things , you gave that the second . The calendar came out for the next year , the calendar came out for the next year .

I was requesting all sorts of days off around the holidays so that on the first-come , first-served basis . I beat you by like 11 months . Well , sometimes I actually got all those days too , which is again not what I would recommend doing as a bar owner . You should switch it up .

Make sure that one person didn't just get to your request off book first and request a bunch of things , but that it's balanced . And if you're forcing people to work on holidays , they don't want to work , that you're trying to force everyone to do it equally .

And the last thing I will say about staff management around the holidays have emergency staff backup plans , so know who's in town , know where you have people that you can call in if you need , and that's partially right , just because people may call out . But also , if you have walk-in Christmas parties , you may need another server .

That you didn't anticipate , because walk-in Christmas parties , unlike the rest of the year , where usually we can predict you know , hey , we're going to be busier on Friday than on Tuesday , busier on Friday than on Tuesday .

I've had some years with holiday parties where my God , wednesday was like a normal Friday because we had all these Christmas parties walking out of nowhere and I needed to call in staff . The other thing and this is true both for the Christmas season but for all of winter , is having emergency staff plans and backup staff .

Knowing who you can call is really important when you get to inclement weather . So for many people , even during December , the snow is not that bad . For other folks , like we've seen in the US the last week or so in New York and Pennsylvania , these guys are already in the depths of pretty much as bad as winter weather gets for them .

They're already in the depths of pretty much as bad as winter weather gets for them . So having contingencies to make sure that you're staffed in bad weather is also important and , depending on where you are , if you're more rural , the other thing about it's not just when the weather happens , it's how many days after the weather happens do I have to be worried ?

Happens Do I have to be worried ?

So , between that , those notes on staff management talking about atmosphere and decor and you know , innovative holiday cocktails and then charging a premium for them If you hit those points , you are very much set up for the holidays , and so success during the holiday season comes down to essentially three elements that we've talked about Not quite in the way I'm about

to say it , but the three elements that we're worried about to make us have a successful holiday season is memorable seasonal offerings , a great atmosphere and exceptional service . And if you have those seasonal offerings , a great atmosphere that's based around the holidays and exceptional service , you will outperform other bars in your area for the Christmas season .

You will end up with drinks that people say , oh my God , why doesn't every bar do this , especially when they're hot , and you will start to build a reoccurring December revenue where you are seen as one of the best places for a Christmas party .

Before I let you go today , we do have one listener question and I don't know if this guy was thinking about Christmas parties when he wrote this in earlier this week or there was something over Thanksgiving , but I thought it was a great question given the topic today , which is how do you handle regular customers who expect their usual seats during special events ?

So what can we do to take care of regular customers that just can't sit where they want ? Well , first of all , let's talk about this concept of just can't sit where they want , because I think a lot of bars , and I know mine , was this way . Your regulars , particularly your old male regulars they are the worst at this .

They have a chair they like and they want to sit in their chair , and if they can't sit in their chair they're , quite frankly , upset .

I know plenty of times I've looked at somebody who's been in a bar for an hour or two and been like , hey man , you know it is $2.50 and this guy comes in at $3 to $3.03 every day and he's going to want to sit in your chair .

Is there any way and I hate to do this , but is there any way I could get you to slide down one bar stool so that you can have a chair ? And 99 times out of 100 , that was never a problem , and if it was , I'd buy people a drink and then they'd move .

But during holiday parties it becomes more difficult because maybe the whole section they're used to sitting in is closed , or maybe your tables aren't where they normally are . So what can we do to try to prevent our regulars from freaking out about where their chair is ?

First thing we can do is make sure we're communicating event schedules well in advance through multiple channels , so that they should have been aware that , hey , there's an event and half our bar is closed today . If you're doing reservations around the holiday season especially , and I hate to reserve bar stools .

Hey , there's an event and half our bar is closed today .

If you're doing reservations around the holiday season especially and I hate to reserve bar stools , but I've been in that situation before where we've done reserved bar stools because we've been so busy Book for your regulars automatically or offer them the opportunity to book spaces before you give the parties the spaces . Create priority reservations for your regulars .

Now , if you don't do reservations , obviously that doesn't help you at all . But if you're not doing reservations , something I love to use during the holiday season is reserve signs . I literally took some cardstock , threw it in a printer , printed out the word reserved a bunch of times on it , cut them out , fold it in half , bam , reserve signs .

Put those all over on tables you don't want people to sit at and I use them this time of year . I have two or three out almost all the time and sometimes even not during the holidays .

I would just reserve a table for fun , just so that I knew I'd have an open table , because there would be two or three people I was thinking may come in tonight , that I want to make sure I have a table . The other things that you can do is you can , you know , create alternatives for regulars during your events .

Now , obviously , if you have a separate space that you can have an event in so you don't have to alienate your regular , that's always preferred . But if you want to have a alternative for your regular so they're not upset when you take their seat , great .

I think the biggest piece of advice , though , that I can give here about what to do when regulars expect their normal seat If you know you have regulars that are that crotchety , you shouldn't use their seat . Put your events somewhere else . Don't make your regulars work around your events . Your regulars give you money every day .

Your events , yes , it's a lot of money , but they're not giving you money every day and , to an extent , those regulars are paying your utility bills month in , month out . You want them happy , so don't be afraid to move a party or to suggest a party in a slightly different location in order to keep your regulars happy . 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 .