Interlude II Bar and Grill - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Interlude II Bar and Grill in Kenosha, Wisconsin.

Interlude II Bar and Grill is owned by Jimmy.

He took over the bar in 1993 from his father who had owned it since 1963.

Jimmy took over to fulfill a promise to his mother.

He enjoyed the community of running the bar.

For over 30 years, the bar has declined as they cannot bring in a younger crowd.

The bar is also in disrepair and his fiancé Nikki tries to help.

She has no defined role at the bar, which irks the staff.

The bar and family legacy are on the line.

Jimmy does not want it to close.

Jon surveys the bar with expert chef Jennifer Murphy and expert mixologist Alli Torres.

Jon introduces the staff and the fiancé working at the bar.

They are primarily selling beer in cans and shots, which are not female friendly.

Two spies ask for a basic Old Fashioned and frozen pizza, as that is all they have.

The drinks are awful and have been made with too much grenadine.

Jimmy is great at interacting with customers but is not managing the bar or staff.

Jon enters and meets with Jimmy, hears his story and introduces the spies.

He calls out the staff and all the things wrong with the setup of the bar.

Jon is a little lenient with Jimmy, as he is a good guy.

He promises to train him over the next four days.

The next day, Jon comes back and meets the staff.

The staff think there is inconsistency due to a lack of training.

Nikki says she is the manager with Jimmy confirming but the rest of the staff did not know this.

Jon says he will set them all up for success, including Nikki.

He also notices that the bar has no soda guns, which is losing them money.

Jimmy says he closed down the kitchen as it was losing them money.

Jon explains food makes people stay longer and spend more with added tips.

They also need draft beer as it is cheaper than beer bottles and cans.

The Partender report reveals they are losing $1,600 in a week and $77,500 in a year.

Before the training starts, Jon takes Jimmy down to a local bar that has a younger crowd.

Interrogating the owner, they learn he has systems and programs in place to bring in the younger crowd.

They have draft beer and a lot of what Jon had mentioned they needed.

They agree to cross-promote the bar and the beer.

Alli trains the staff on proper pour counts and making a proper Old Fashioned.

Jennifer trains them in the recommissioned small kitchen on some simple sandwiches.

The team practices and Jon gathers the staff before the stress test to see what they will be doing.

The game plan is they hope not to take up to 10 minutes on the tickets.

As the customers are let in, the orders come through.

The bartenders take their time taking orders.

Jon entertains the waiting customers with a magic trick.

He has them set their phone timers to 12 minutes.

Bartenders soon start messing up the pour counts and the drinks are tossed.

Jimmy helps out with direction but the wait is getting longer for the customers.

They customers all say that they would walk out in a normal situation.

Jon calls Jimmy to the side to admit the night is a failure.

The staff all have heart, which Jon commends.

The next day, Alli trains the staff on blending and making a new cocktail called the Second Act.

Jon sits with Jimmy and Nikki.

He instructs Jimmy on how he can give Nikki authority and choose a head bartender.

Jimmy accepts what he must do and is happy with how things are turning out.

A few days later, the renovations are completed and the community, along with the staff, are gathered for the unveiling.

The bar name has been retained to keep the legacy.

The sign has been changed with an added nod to the origins of the bar.

Inside, the bar has been updated with a cohesive theme and warmth.

There is a photo of Jimmy’s parents in the center place.

The bar back has been untouched as well to preserve the legacy.

There are two workstations with Skytabs and Partender subscriptions.

They have new ceiling tiles, Rockless tables and new bar tools.

There is a new ice machine, new kegs of beer and a new draft beer system.

Jimmy uses the opportunity to tell the staff Nikki is the manager and she will be supporting them.

Jimmy and Nikki let in customers and they come in with orders.

The bartenders are on top of things, taking orders and making drinks correctly.

In the kitchen, the menu is easy and food is made quickly.

Jimmy is happy and so is Jon.

What Happened Next at Interlude II Bar and Grill?

Six weeks later, profits are up on the new menu items.

Nikki is now the GM of the business.

Jimmy is embracing the changes and expanding the beer program.

Interlude II Bar and Grill is open.

Nikki told reporters they had lots of new faces coming to the bar.

Regulars are seeing improvements to service and like the new atmosphere.

Reviews are mostly positive.

Some reviews suggest they are no longer serving food.

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Previous episode - Coaches Pub / Midtown Pub

Next episode - Harbor Lights

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Coaches Pub / Midtown Pub - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Coaches Pub in Houston, Texas.

Coaches Pub is owned by Robbie Curry.

He bought the 15-year-old bar in 2022 after 20 years of working in the bar business.

When he took over, he wanted to make positive changes.

The patrons and staff didn't want things to change.

Robbie checked out mentally after the pushback.

The staff now lack leadership and direction, which is affecting the business.

Jon is with expert mixologist Diana Small and expert chef Brad Miller in the surveillance truck.

They see the owner Robbie, who is almost $400,000 in debt but taking shots at the bar.

They see so many health code violations in the kitchen.

Robbie gives a thumbs-up to the chef.

Lo and Riggs are local radio hosts and the spies for this bar.

They order a margarita and Tequila Sunrise.

The drinks are made in plastic cups.

The spies hate the drinks and pull faces while they notice fruit flies.

They order steak, a sandwich and wings.

The steak is so tough it is a struggle to cut.

They have to spit it out when they eventually get to eat it.

There is clear contamination in the kitchen with cockroaches and rat droppings.

Jon goes in to confront Robbie.

Since he was in the restaurant business, he knows health codes and inspections.

He does not seem to have that focus on his restaurant.

There are a lot of cleanliness issues.

Robbie is quick to admit this to Jon and promises to clean the place and show he cares.

The staff think Robbie is a nice guy but admit they are also at fault.

They commit to cleaning with him all night.

The next day, the staff are gathered and Jon meets them.

Robbie shares his story of how he got the bar and his current debt situation.

The manager is only a manager by name and isn't assigned with the task of scheduling.

The staff have been there longer than Robbie and know how the bar was.

They think that Robbie is running it down.

The experts are introduced and the training begins.

Diana starts with testing the bartenders for consistency.

She has all of them make a margarita.

They all taste different because of bad pour counts.

They are then trained on making an upside-down margarita.

Brad takes them through making a dry rub rib eye steak properly.

By the stress test, they do not have a cook.

Robbie steps in with one other staff member to cover it.

Robbie lets customers in and goes into the kitchen.

The kitchen is a mess, losing chicken wings.

Drinks are dumped because of uneven pours.

Tickets soon start piling up.

Jon has 9 baseballs for strikes and soon 5 are gone with 4 left.

The steak in the kitchen caught fire and lots of food is thrown away for being burnt or overcooked.

The last ball goes after they see lots of drinks are being dumped.

The night is ended with Robbie apologizing and inviting everyone back for the relaunch.

The next day, Diana takes them through using a mnemonic device for pour counts.

They train on a signature cocktail called a Buckin’ Bronco.

Robbie sits with Jon to find out how he is after the stress test.

Robbie shares his struggles since his friend had brain tumors.

Jon recommends he leans more on his manager Kristina as she is qualified.

The bar is renovated over a few days and it is time for the unveiling.

The community and staff are gathered for the relaunch.

The bar is now called Midtown Pub with a bold sign.

Robbie is moved to tears by the changes.

The bar now looks upscale with warmth and ambiance.

They now have 2 work stations with soda guns and SkyTab POS systems.

There is new glassware, a new TV and audio-visual system and new refrigeration.

The waiting customers are let in and they all settle down to order.

There is a gimmick with the bronco that the customers love.

The kitchen is moving smoothly through the orders.

Customers compete with the bronco cocktails for a t-shirt.

Robbie’s friend is there and he is proud of him and the success of the bar.

What Happened Next at Coaches Pub / Midtown Pub?

Six weeks later, business has picked up with old and new customers.

Kristina is leading both front and back of house more regularly.

Robbie has been able to take time off work for his mental well-being.

Coaches Pub / Midtown Pub is closed.

They appear to have closed in November 2024.

They are marked as closed on Yelp.

Social media pages went quiet in September 2024.

Reviews were mostly positive.

There was praise for the staff, drinks and food.

Not to be confused with the similarly named and nearby Midtown Bar & Grill, which is open.

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Previous episode - The Wagon Wheel / The Pour Station

Next episode - Interlude II Bar and Grill

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The Wagon Wheel / The Pour Station - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer has asked Phil Wills to visit The Wagon Wheel in Cleveland, Texas.

The Wagon Wheel is owned by Jorge and Michael.

The bar was opened by the childhood friends in 2019.

Jorge is the people person and has fun in the bar, working and partying.

Michael also owns a plumbing company and could not be at the bar.

Jorge’s son Jeremy works with him and there is a lot of bickering.

The family dynamic is disrupting the business.

Jorge does not like the fact Michael is not present.

Danny Trejo is with Phil Wills in the surveillance trailer and they get to see the staff and the family of the owners.

There is a lot of empty, unused space and the decor is very inconsistent.

The experts are expert mixologist Rob Floyd and expert chef Chris Oh, who go in as the spies.

There is a food menu but no drinks menu.

Jorge attends to them with his drink and leaves it on the table.

The fan overhead is full of dust and could drop into drinks.

They ordered two drinks but the ingredients to make them are not available.

Eventually, they order some simple drinks and some food.

The drinks come and the margarita is too sweet.

There is a cockroach beside their table.

Jeremy uses gloves in the kitchen, which is good.

His father comes in to yell at him to hurry up rather than help him through the cooking.

The food arrives and it is oily.

The chicken wings are raw and cold in the middle.

When the experts complain about the food, Jorge throws Jeremy under the bus.

He then goes to bicker with him in the kitchen.

Phil and Danny have seen enough and enter the bar.

They meet the owners and closely inspect the kitchen.

There is old, smoky grease in the kitchen.

Jorge proceeds to yell at Jeremy.

Phil and Danny tell him he is ultimately responsible.

At the bar, the soda gun is heavily stained.

The bugs are exposed, which disgusts the patrons.

Phil and Danny want Jorge and Michael to connect and communicate.

They should show cohesion by the following day.

The next morning, the owners and staff are gathered to await Phil and Danny.

The staff get to meet Phil and Danny.

They tell them about the struggles with the lack of leadership.

The owners are in close to $800,000 debt and are two months from closing.

Danny gives feedback to Jorge that they need to separate family from business.

He tells them that he never drinks at his bars, even when customers buy him drinks.

They address both Jorge’s and Jeremy’s attitudes to correct them.

The experts are introduced and they are let loose for the practice before the stress test.

Rob starts with the staff training them on good customer service and making a traditional Paloma.

The kitchen staff are trained by Chris in making a fast and easy Tex Mex taco.

Jeremy is happy and excited to be trained.

For the stress test, they trained hard and they soon let in all the customers.

The bar is overwhelmed with orders.

Danny gives Jeremy a pep talk before he starts cooking.

Food is made but there are no runners.

Jorge is occupied by taking orders with no printouts.

The bartenders make mistakes and the owners are confused with the POS system.

There is a wild cheer when one drink comes out after 15 minutes.

The drinks are critiqued harshly and if they are short, they are dumped.

It is a slow descent into chaos and the night end.

The next day, Rob decides to focus on technique.

There was a lot of over and under pouring at the stress test.

He also trains them on making an espresso martini.

Michael, Jorge and Jeremy are then gathered to meet with Danny and Phil.

The owners express their impression of the stress test.

Jorge and Jeremy have finally connected with clear boundaries.

Jorge and Michael learned that they need to learn more about every aspect of the bar and then communicate properly.

Jon gives some insight into the renovation team on the theme and the structure of the space.

He thinks they need to take into account that they are beside a gas station.

Later, the renovation is done and the staff are all gathered for the unveiling.

The bar has been renamed to The Pour Station.

Inside, there is now a cohesive theme with an actual truck in the room.

There is a gas station theme running all through.

It is classy with pops of color.

They have two well stations, new rockless tables and SkyTab POS systems with a mobile tablet

There are new cocktail bar tools, an ice machine, workstation tables and new menus.

They set up for the relaunch and the customers are let in.

On relaunch, the orders come through fast.

The bartenders are getting drinks out quickly.

Food is being cooked quickly and taken out to the customers.

The owners are also communicating and coordinating to be more efficient in service.

It is all going smoothly so Danny and Phil feel comfortable enough to leave them to it.

What Happened Next at The Wagon Wheel / The Pour Station?

Six weeks later, sales increased by 15%.

Jorge and Jeremy are working better than before.

Michael and Jorge are reassessing their division of labor and ownership going forward.

The Wagon Wheel / The Pour Station is open.

They didn't quite keep the new name.

Instead they merged the names to be called The Wagon Wheel Grill and Pour Station Bar.

Reviews are mostly positive.

The food is praised in multiple reviews.

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Previous episode - Nico's Bar and Grill / Kingwood Neapolitan Kitchen and Bar

Next episode - Coaches Pub / Midtown Pub

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Nico's Bar and Grill / Kingwood Neapolitan Kitchen and Bar - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Nico's Bar and Grill in Kingwood, Texas.

Nico's Bar and Grill is owned by Greg and Emmy.

They are a married couple who opened the bar in 2007.

They both had no actual restaurant experience but as a new business they had initial success.

They blamed the slowdown of business on a lot of external influences from Covid to road construction.

The staff believe the owners are the problem as they do not provide proper guidance.

The bar is now run down with poor equipment and bills stacked up.

Jon is surveying the bar with pizza expert Tony Gemignani and expert mixologist Nick Ortega.

He gives them the lowdown of the couple.

They are drinking at the bar despite having $800,000 debt hanging over them.

The bartenders do not know how to make some drinks.

They have to look it up so Jon decides to go in with the experts to try out the menu.

Jon meets with Greg and his wife.

The experts try to order a cocktail but there is no cocktail menu.

They order about 3 cocktails each.

Jon berates the couple for drinking at the bar and cuts them off while they assess the bar.

The bartenders are confused and the experts go and watch the food orders being made.

The order for the pizza was not rung in so it is delayed.

The chef gives Tony some details of the process in the kitchen.

The bartender has no idea what glasses to use and cannot answer some simple questions from Nick.

Jon is given the feedback and when the drinks arrive there is something wrong with all of them.

The pizza comes and it is too thin and flavorless.

Greg is given all the feedback and he is embarrassed.

The next day, the staff are gathered when Jon arrives.

They give their own opinions on why the bar is failing.

There is an unwritten rule that the staff do not approach the owners after 6 pm.

This is because they will get chewed out if they do.

The staff are emotional about this point as they care for the bar and know the owners well.

Emmy is berated for enabling her husband to drown the bar.

The experts are brought in for the staff training.

Nick has the staff play a game of ‘name the ingredients’ to some basic cocktails and they all fail.

Next, he instructs them on making a classic Tom Collins.

Tony trains the chef on making a proper pizza and has gifted them an industrial mixer.

The chef is emotional as he has always wanted to train under an expert and he loves the taste of the pizza.

The stress test gets started later that evening.

Customers are let in and the orders come through.

The drink orders come to the kitchen along with the food orders and it confuses the chef.

Greg is on top of it trying to communicate the right orders to the kitchen and the bar.

The bartenders have only one well to work out from.

They are working on top of each other and getting slowed down.

The kitchen gets backed up despite their best efforts.

There are now human errors in play from the staff and Jon is not optimistic.

Pizzas and drinks get dumped.

The experts think the staff just need more training and they are good.

They think that it is just the systems that are failing.

Jon shuts down the bar service for the night, giving the staff a round of applause.

Greg is proud of his staff.

Jon has a brainstorm with his experts and they identify the area is upscale.

They need to have more signature items to bring people in.

The next day, the staff are trained on making a signature cocktail, a blood orange mule.

Jon has a meeting with his staff about some major structural changes to the bar.

After a few hours the staff have been gathered for the relaunch.

The bar has been renamed to Kingwood Neapolitan Kitchen and Bar.

There is visible signage and call to actions on the windows.

They are let in and the interior is upscale and chic with warmth, light and a new stage.

They have new furnishings with rockless tables and new glass storage in the back bar.

There are two full new workstations with 3 POS systems and tablets.

They have new cocktail equipment, a standing mixer and new audio-visual equipment.

They spend some time setting up.

Emmy and Greg are happy to let customers in.

On relaunch, the orders come in fast and the bartenders are up to the task as they make multiple drinks.

The kitchen is on top of orders with pizzas coming out quickly.

Greg is a great support as he knows where to take the orders.

The chef is given compliments to boost his morale.

What Happened Next at Nico's Bar and Grill / Kingwood Neapolitan Kitchen and Bar?

Six weeks later, sales are up 20-25% with the new pizzas being best sellers.

Two new managers were hired to make sure the business was always covered.

The staff can now call the owners at any time of the day for any business needs.

Nico's Bar and Grill is open.

They didn't keep the new name.

Reviews are mostly positive.

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Previous episode - Uncle Albert's Pub / Big W Cattle Company

Next episode - The Wagon Wheel / The Pour Station

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Uncle Albert's Pub / Big W Cattle Company - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer sends a team in his place to visit Uncle Albert's Pub in Houston, Texas.

He has sent expert mixologist Phil Wills and actor and restauranteur Danny Trejo.

Uncle Albert's Pub is owned by Les Weaver.

He bought the Albert Einstein themed pub as an investment opportunity.

Without experience, he asked his wife Rebecca help him run it.

It flourished until she retired and then the standards dropped.

This was due to the staff having no oversight.

Rebecca had to come out of retirement to get things in order.

Les is dismissive of her efforts and is not stepping up to the plate.

With just a few weeks left that they are able to stay open, they need help.

The expert chef is Tatiana and she joins them in the surveillance truck.

They don't like the name Uncle Albert’s as no one would immediately link it to Einstein.

They see Les eating and drinking at the bar.

He is having a party whilst he is $123,000 in debt.

Claire and Sherrie are the spies, they are a TV host and journalist who review restaurants.

They order a Long Island Iced Tea and when served, it is too strong.

For the chicken sandwich, they see that the cook does not season it and microwaves the cheese.

The spies do not like the food and Rebecca notices and offers a different meal.

The replacement meal is drenched in mayonnaise and cold in the middle.

They have seen enough and they all go inside.

They meet Rebecca and she takes them on a tour around the bar.

When they find some things wrong, Rebecca agrees the process is not followed.

Les jumps in and says that they should respect his wife.

He insists they are yelling but they are not.

Soon, Phil and Les are yelling at each other.

Les is not listening to Phil or Rebecca, who insists she was not being yelled at.

Danny Trejo has to step in and calm it all down.

Les wants to leave but the next day he comes back with Rebecca.

Phil and Danny come in to meet the staff.

The staff point out Les is known for his Long Island Iced Tea.

Les insists he does not have a problem and he just likes to relax.

Les admits they have only six months left before they would be forced to close.

The Partender report shows they are losing almost half of their income through overpouring.

Phil asks for an apology for the behavior the night before they get started and he gets it.

The expert mixologist is Carlos Ruiz and he comes in along with Tatiana for the training.

The training begins with Carlos training them on making Hibiscus Ranch Water.

Tatiana trains them on making a Texas Ranch Fried Chicken Sandwich.

For the stress test, Rebecca and Les share their roles and the customers are let in.

The orders come in fast and Phil announces that any drinks that are not made well will be dumped in a bucket.

The cook Junior is drowning in tickets in the kitchen.

The lack of communication between the front of house and the kitchen leaves food standing and going cold.

A burger is sent out raw instead of medium rare so it is sent back to the kitchen.

The confusion in the kitchen only grows as tickets continue to build up.

Phil sees their systems are to blame and the drinks bucket is already full.

The manager is overwhelmed but Les stepped up, surprising them.

The night is shut down because wait times are way too long.

The staff were brought together for some more training.

They are taught to make a spicy pineapple cocktail while addressing their overpouring.

Phil and Danny then sit down with Les and Rebecca.

They have had a revelation as they now see they did not have the right systems in place.

They are excited to implement new systems they have learned from Phil and Danny.

Jon consults with his team over video call and contributes to the new brand identity of the bar.

The team worked tirelessly until the launch night.

The bar has been renamed to Big W Cattle Company, paying homage to Houston with a very big sign.

The bar has been given new life with a cohesive Texas themed decor and a warm, upscale feel.

They have Skytab terminals and POS systems, new bar wells and work tables.

There are new draft taps, brand new TVs and video and audio systems and a subscription to Partender.

Danny officially cuts the red ribbon to let in the waiting customers.

Orders come through quickly at both the bar and kitchen.

The bartenders are doing so much better because of the new set up and their long training.

The kitchen are doing great making meals quickly.

The manager has stepped up and everyone is happy.

What Happened Next at Uncle Albert's Pub / Big W Cattle Company?

Six weeks later, customers like the updated food and drinks menu.

The name and theme has attracted new patrons.

Les and Rebecca are training new managers to ensure Rebecca can enjoy her retirement.

Big W Cattle Company is open.

They have kept the new name and concept.

The bar also goes by Big W Cattle Co online.

Reviews are mostly positive after the episode was filmed.

There are a few complaints about service and food.

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Previous episode - Dr. Philgoods Sports Bar / Dr. Philgoods Laboratory Bar and Grill

Next episode - Nico's Bar and Grill

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Dr. Philgoods Sports Bar / Dr. Philgoods Laboratory Bar and Grill - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Dr. Philgoods Sports Bar in Pompano Beach, Florida.

Dr. Philgoods Sports Bar is owned by Carl Johnson.

He purchased the sports bar in 2002 and the success of the bar transferred over to him.

When faced with a family health emergency, his focus was taken away.

He looked to his children Steve and Patty to run the bar.

The family has personality clashes that happen at work often.

The family is distracted by the drama and the staff are not thriving under the confusion.

Jon surveys the bar with expert mixologist Rob Floyd and expert chef Jason Santos.

Jon shows them the bar and how it works.

Carl’s girlfriend Teresa suffered a stroke and is in a wheelchair so he takes care of her.

The bar looks good and clean so the problem may be the family dynamics.

Jon recalls an old rescue where the family got over their dysfunction.

The bar became so successful that they opened two more locations.

Two members of the family are brought in as the spies.

The bartender offers bottled beer, which has the lowest profit margin.

The spies order a Manhattan and it is a mush of cherry juice and whiskey.

The Old Fashioned looks like a Tequila Sunrise.

The drinks are horrible.

They order food and the cook makes many mistakes making a simple Philly cheesesteak.

The food is served and they hate it all too.

Jon enters the bar and sits with Patty.

She complains about how frustrating it is helping her father.

He meets with Carl and Steve and tries to make them connect and promise to give his help and opportunity to work.

The children are optimistic.

The next day, the staff are gathered and Jon arrives.

Steve is sick so a replacement is brought in for the kitchen.

Jon gets to know about the staff and their experiences.

He points out all he saw wrong in the bar the day before.

They have a Partender report that shows they are losing a third of their income to overpouring.

Carl says his daughter is not experienced enough to run the business.

This is why he does not want to leave her in charge.

She is hearing for the first time that she needs training.

Jon says she needs a spine as she cried a lot the day before and at that moment.

Carl thinks that Jay has the personality to run the bar.

The experts are called in to train them.

Rob trains them on making an Old Fashioned with Bullet Whiskey.

In the kitchen, the replacement cook Alissa is trained along with the owners on how to make a steak sandwich.

Alissa is not confident but they go ahead with the stress test.

There will be three items each on the menu for both food and drinks.

Alissa seems lost in the kitchen and walks out before the stress test starts.

Jay wants to jump in but has not been trained.

Carl wants to allow him, but Jon corrects him and he closes the kitchen.

The customers are let in and it is just a drinks service for the night.

The bartenders are floundering and the drinks are all inconsistent.

In an hour, only 15% of the room has been served drinks.

The customers chant that they want drinks.

Jon encourages them to walk out because it would take too long for them to get their drinks.

The next day, Rob trains them on making another cocktail with Bullet Whiskey.

Jon sits with Carl to talk about the business and it is difficult as Carl is too old to jump in.

They settle on giving the children a chance as Steve is coming back.

The family and staff are gathered for the relaunch and they have kept the name with a small change.

The bar is now Dr. Philgoods Laboratory Bar and Grill.

It has a new laboratory theme with rustic pipes and colorful beakers.

The family is overwhelmed by the change but love it.

They have Skytabs systems and tablets and a Partender subscription.

There are new interior wraps, mixers and kitchen appliances.

The staff spend some time to set up and the customers are let in.

The orders come in and Patty shows that she is up to the task.

She is managing the front of house, while Steve is in the kitchen.

He was sick for a few days but is trained and is getting food out in six minutes.

Carl says he is proud of his daughter, seeing her step up and manage the night.

Carl says he feels confident stepping back to take care of Teresa.

What Happened Next at Dr. Philgoods Sports Bar / Dr. Philgoods Laboratory Bar and Grill?

Six weeks later, sales have increased by 10-15%.

Patty has started cleaning and cooking at the bar twice a week.

Jay has continued to step up in the bar.

Dr. Philgoods Sports Bar is open.

Reviews are mostly positive.

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Previous episode - Tumbleweed Grill and Bar / Gold Rush Saloon

Next episode - Uncle Albert's Pub / Big W Cattle Company

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Tumbleweed Grill and Bar / Gold Rush Saloon - Bar Rescue Update - Open or Closed?

In this episode of Bar Rescue, Jon Taffer has asked Dustin Drai to assist at Tumbleweed Grill and Bar in Apache Junction, Arizona.

Tumbleweed Grill and Bar is owned by Alan and Teresa.

They opened the bar in 2022 because they wanted to own their own business.

It paid off initially but Alan kept his day job running a convenience store.

Teresa was left to run the bar alone.

She had no management skills and had never owned a bar before.

When the novelty of the initial success wore off, her lack of experience became evident.

Family and friends were hired as staff to help support the business but it is not enough.

Dustin is the VP of entertainment at Drai’s Nightclub.

He is accompanied by expert mixologist Derrick Turner and expert chef Jason Santos, who are surveilling the bar.

They see that there is no signage on the doors and no energy in the place.

There is news that Alan just quit his job at the convenience store that day to focus on the business.

They watch the staff, who are mostly family.

They note that the interior has no identity as it is all bland, from furnishings to colors.

The spies are local radio personalities.

They order food, but some items are not available.

The bartender does not offer them a drinks menu.

After a while, they ask for drinks and encounter the same issue.

The staff have no idea if they have all the ingredients so they settle on an Old Fashioned.

The bartender has to Google how to make an Old Fashioned, a very simple cocktail.

The food is served and the steak is basically raw.

They are shocked that the service is so bad for a bar in $300,000 debt.

Dustin enters the bar and shows the owners the food and drinks that were served.

Teresa says she would not eat the steak.

The cook is confronted but he defends the steak and walks out.

The owners are confronted about the look and design of the bar.

He asks them to get the staff and bar ready for the next day.

The next day, the staff are all gathered.

Dustin properly introduces himself and tells them all that he noticed in the bar the day before.

The staff speak up, saying that they tried to point things out.

They claim that no one wants to fix the issues.

It is the last chance for both Teresa and Alan.

Alan left his job and Teresa will be looking for a part-time job.

The experts are brought in and they give feedback to the staff as well.

The cook is still adamant that nothing is his fault and walks out.

The staff beg him to stay.

The owners talk to him and leave the door open for him to come back if he changes his mind.

Derrick has the bartender make the Old Fashioned once again.

She is confused and adds a cherry.

He makes it properly for them by showing them the steps.

A new cook is brought in named Justin, who has 30 years of experience.

Jason takes them through making a simple fish dish that they will be serving for the stress test.

For the stress test Alan and Teresa are given roles and let the customers in.

The bartenders learned their lesson and asked the customers for their drink orders immediately.

However, the servers forget to take the food orders.

When Dustin reminds them, they get orders and swamp the kitchen with tickets.

Justin is taking his time making the steaks while the bar is chaotic.

Food is sent back to the kitchen as the customer spat it out.

The steak is bland and unseasoned.

Justin makes it again and it is raw in the middle.

Dustin is fed up and has Teresa shut the night down.

The experts brainstorm afterwards and determine that the menu should be simpler.

The neighborhood income is lower than the average national level.

The next day, Jason teaches them how to cook a steak properly.

Derrick gives them a lesson on a variety of Old Fashioneds.

Dustin meets with the owners, who reflect on the stress test.

They can see how they can improve and properly divide up the responsibilities of the bar.

The team works overnight to renovate the bar.

At night time, everyone is gathered for the relaunch.

The bar has been renamed Gold Rush Saloon, which is inspired by the area.

The interior has been overhauled with a rustic barn feel with warmth and a lot of wood.

It has a new theme and is more cohesive.

They have Skytab POS systems at the bar and the kitchen.

There is a subscription to Partender and new barware from Barproducts.com.

They set up and let the customers in.

The servers are on top of it, taking drink and food orders.

The bar is working hard, making multiple cocktails.

The kitchen is making great dishes in 6 minutes with no food sent back.

The customers love the food and drinks.

What Happened Next at Tumbleweed Grill and Bar / Gold Rush Saloon?

Six weeks later, sales are up over $60,000.

Alan and Teresa have continued to renovate and upgrade the bar to match the new theme.

Jack came back to work after the rescue and not a single dish has been sent back since.

Tumbleweed Grill and Bar is closed.

The owners did not keep the new name.

They closed on 19th April 2024.

The closure was announced on Facebook.

This was before the episode aired in June 2024.

Reviews had declined prior to the closure.

Service and food items were criticised in the months before the closure.

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Cielo Lounge / Don Marcos - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Cielo Lounge in Port St Lucie, Florida.

Cielo Lounge is owned by Mark Maffei and Os Ou.

He bought the bar in 2021, his second bar after the first closed due to Covid-19.

He partnered with a Latin dancer Os Ou, who rented out his previous bar space for dance events.

Their partnership saw a split in responsibilities and the bar was a hit on weekends but empty on weekdays.

With these challenges, there was no training for staff and they were inconsistent.

The bar was on the verge of closing as the partners were also losing their homes in the process.

Jon has brought expert chef Brad Miller and expert mixologist Mia Mastroianni with him to see the bar.

The bar’s exterior does not have a clear name or logo.

Jon breaks down the business history of the partners and they see that the interior was not properly decorated.

They watch the cook working, he makes mistakes and they see fire hazards.

Jon sent in two local radio celebrities as his spies.

They order a mojito, an amaretto sour and some calamari.

While the bartender made their drinks, they saw there is no drinks well.

The bartender has some skill but is not performing well.

The spies did not like the drinks, as they were too sweet.

They call the mojito a "salad in a cup."

The cook made chicken and rubbed raw chicken meat on door handles, knobs and utensils.

The cook also used month old calamari to make the dishes.

When it was being plated, Jon and the experts rushed in to stop the dish from going out.

The spies confront both the cook and the owner.

They defend the calamari, saying it was a mistake but it smells bad.

They are tasked with cleaning up the kitchen and throwing out all the bad food.

The next morning, Jon came in and all the staff are gathered.

The cook said he was not given all the recipes and was not trained.

Os said his primary role was marketing and promotions.

The dance classes only brought in people who drank water or sodas.

Their Partender report showed they were losing over $100,000 a year on over-poured drinks.

Soon, Jon and Mark get into a screaming match.

Mark does not accept that it is mostly his fault that the business is failing.

The staff were dismissed to begin their training.

Mia has the bartender demonstrate making an amaretto sour.

She corrects their actions while pointing out there was no well.

Mia correctly makes the cocktail properly, telling them what to do.

In the kitchen, Brad trains the cook and owners on how to make calamari properly with a dip and garnish.

For the stress test, Mark and Os are to divide their roles.

The customers are let in and started ordering.

Mario is slow; he takes his time making drinks and interacting with the guests.

In the kitchen, the cook is floundering and Os helped.

It is still chaos as the tickets continue to build up.

Mark jumps in to help make drinks and he needs direction.

Food soon comes out but is cold by the time it gets to the customers.

Mark and Os are made to shut the bar down as food was taking 45 minutes and drinks 20 minutes.

Jon makes them apologize to the customers properly.

Jon and the experts brainstorm and they think that simple would be better.

They think that they should switch their menu to simple tacos.

The next day, the staff are gathered and Mario has a medical appointment so is not available.

They are shown how to make a new simple signature cocktail.

Jon sits with the owners and they discuss the future of the business.

They reflect on all that they have realized and learned so far.

They properly divide their responsibilities in the business and what they should watch out for.

In a few days, the staff are gathered outside to reveal a new name and concept.

The new name is Don Marco's Cantina, a combination of the two partners' names.

Inside, the bar had been completely revamped with warm colors and warm lighting.

It looks more Latino-inspired, like a cantina.

They have Sky Tab POS systems with tablets and a Partender subscription.

There is a custom music program, new plumbing with two new workstations.

They spend some time setting up and Mark and Os let in the waiting customers.

The bartenders are energetic.

Mario spent a lot of time training and is making multiple drinks at once.

Mark and Os are completely engaged and supporting the bar service.

Joel is making tacos easily and in a good time.

The customers love the drinks, food and ambiance.

What Happened Next at Cielo Lounge / Don Marcos?

Six weeks later, customers love the updated concept, especially the new name.

Mark is less stressed about running both the back and front of house operations.

Os has stepped up to manage inventory, ordering and kitchen systems.

Cielo Lounge / Don Marcos is open.

They kept the new name.

Reviews are mostly positive.

They added an open mic night that has been popular.

There are a few complaints about the air conditioning and overcrowding.

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Previous episode - Inland Tavern / Shores Bar and Kitchen

Next episode - Tumbleweed Grill and Bar

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