The Bar Menu That's Bleeding You Dry

Most restaurant owners treat the bar menu like an afterthought – and that’s exactly why it’s underperforming. Whether you’re in pre-opening mode or long past your ribbon-cutting, your bar menu could be the biggest missed opportunity on your floor plan. In this episode, Diane Armitage and Bruce Russo zero in on the profit engine hiding in plain sight: your bar's F&B. From overpriced inventory to drink menus that don’t sell, they expose the silent killers draining your margins – and what to do instead. Plus, they explore how Yelp reviews, server training and group dining dynamics are all connected to your ability to scale your bar revenue fast.