Bar 8 / Legacy Bar - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Bar 8 in Houston, Texas.

Bar 8 is owned by Mikayla.

She purchased the bar in 2021 after a long time of working in bars.

Mikayla bought it as a surprise for her husband Brandon without consulting him first.

With no management experience, she has struggled.

Her husband keeps sinking funds into it to keep it afloat.

The staff are also disorganized because of the leadership.

The suffering business is close to shutting down completely.

Jon is in the surveillance van with expert mixologist Derrick Turner.

From the exterior, the signage is confusing.

The interior is just as confusing as it has a club feel.

Jon breaks down the history of the bar and how Mikayla bought the bar.

The couple are $320,000 in debt and they have four children.

The bar does not have a kitchen but they have someone renting out hookahs in the bar.

Two radio celebrities are sent in as the spies.

They go in and order classic drinks - a Collins and a Sidecar.

They see the drinks mixed on top of a small fridge at the back of the bar.

The spies hated the taste of the drinks.

The back bar is a bunch of empty bottles, which is not a great sight for customers.

Jon goes in to meet with Mikayla and asks her to be honest about how the bar looks.

Jon says the customers dress better than the bar looks.

Mikayla and her husband should care more about how the bar is presented.

He tears into them and then leaves them to get the bar into better shape before the next day.

Jon comes in the next day and meets the staff.

Brandon admits if he could have a do-over, he would not have supported her buying the bar.

Mikayla says she feels sorry about the amount of money he has sunk into the bar.

They are losing about $6,000 a month and are a few months from closing.

Mikayla says she wants her husband to help her out more.

However, he has a separate family business that he runs.

Jon points out that she should take ownership of the failing bar.

She finally admits she wasn't prepared and she needed to learn.

Derrick is introduced as the expert and they move to the training.

He takes them through making a variant of a Sidecar so they can pick up on the basics of blending.

For the stress test, they will be serving 30 people in 30 minutes.

They are given a little head start but the bar staff are stumbling and the tickets pile up.

They are encouraged to make two drinks at once to catch up.

Brandon is trying to help but Mikayla kicks him to the floor.

Some drinks are made but they can't find the ticket.

With 10 minutes left, over half the bar still does not have drinks.

Some drinks are piling up and not being run to the correct customers.

At the end of the stress test, a portion of the room still didn't have drinks.

The night was a failure.

The next day, the training continues with a new signature cocktail.

Jon meets with Mikayla and Brandon.

He opens the dialogue between them, reminding Mikayla that what she does is for her family.

She should accept Brandon has been supportive all the way.

Also that he is not responsible for the running of the bar, she is.

Jon meets with his team to fix the inefficiencies of the bar to make it a better nightclub spot.

The most challenging part is a metal retractable wall as the ceilings are 11 feet high.

The following day, they are gathered along with their staff and children at night to unveil their new bar.

The bar has been renamed to Legacy Bar.

The bar now has an upper-class nightclub feel with a cohesive decor.

They have a new workstation, a new ice machine, Skytab tablets and Rockless tables.

There are new bar products, new plumbing, a hookah corner and custom vinyl wrap.

He shows them the new dividing door that makes the bar much more intimate.

Later in the night, they can pull it away to expand the bar into a nightclub.

The couple invite the waiting customers in, and they get to work.

Mikayla is coordinating the bar.

Brandon is supporting with serving and wherever he is needed.

After a successful service, the walls are pulled back.

The customers and the owners head to the dancefloor.

What Happened Next at Bar 8 / Legacy Bar?

Six weeks later, customers love the new look and menu of the bar.

Brandon is helping with promotions while Mikayla is managing the bar.

They are still trying to figure out a better work-and-home balance.

Bar 8 / Legacy Bar is open.

They have kept the new name.

Reviews are mostly positive.

The venue space and drinks are praised.

There are a few complaints including one about an unexpected closure.

They hosted a watch party for the episode.

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Previous episode - Brothers on Main / Blue Velvet

Next episode - The Airliner Bar and Grill

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Brothers on Main / Blue Velvet - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer has asked Jason Santos to visit Brothers on Main in St Clair, Missouri.

Brothers on Main is owned by Daniel and David.

Daniel invited his brother David to go 50/50 on the bar in 2021.

After some initial success Daniel checked out.

He left David to work 6 days a week.

David eventually quit the bar to get a job so he could pay his bills.

The bar is now in trouble and is losing money.

It is 2 weeks from closing, with the brothers not even on speaking terms anymore.

Jason is in the surveillance vehicle with expert chef Anthony Lamas and expert mixologist Tatiana Lacerda.

Jason introduces the owners situation to them and then decides to have a one-on-one chat with David.

David gives Jason more details on how their dynamic broke down.

Then they both watch as the experts, acting as the spies, go in to order from the menu.

They order martinis and they say they can't make it.

They then ask for a margarita and fried pickles and chicken.

The pickles have pieces of chicken in them as they are using the same oil to fry everything.

The chicken served is still raw in the middle.

Jason and David see Daniel hiding in the kitchen rather than checking the quality of service in the front of house.

Jason has seen enough and goes in to confront Daniel.

He stops the spies from eating the chicken.

Jason hears Daniel out and he tells a different story from David.

He confronts them both and he sees they are both at fault and stubborn.

Daniel did abandon the place but so did David.

He was working down the street for competition.

Jason shows them the state in the kitchen and tasks them to clean up.

It is an opportunity for the brothers to talk for the first time in 4 months.

The next day, Jason comes in to meet the staff.

He calls out one of the things that baffled him was the ice machine.

He has no idea why it is in the middle of the dining room.

Daniel admits they are over $150,000 in debt and just weeks from closing.

Daniel’s girlfriend and her mother are in tears about the future of the business.

Jason is not happy that the brothers have still not figured out the issues that have made them stop speaking for 7 months.

Jason doesn't want to put all the effort into renovating the bar when the brothers can't agree on how to run the place.

They start to try to hash it out and then Jason has them face the staff who all have grievances to share.

They are mostly tired of working with the brothers, not tired of the business.

The experts are introduced and Tatiana starts with training them on making "slime" cocktails.

For Stress Test, David will be working back of house and Daniel will be front of house.

Customers are let into the bar.

Daniel needs direction on being more vocal.

Customers are left unserved on the floor.

Customers water glasses are filled from a dirty sink in the kitchen.

Daniel says the bar was too busy for him to disturb them.

The bar runs out of ice and a customer helps run ice from the ice machine to the bar.

The kitchen does really well but Daniel is flailing.

It is obvious where the pain points are.

The stress test is shut down.

The next day, the staff continue with the training as Tatiana trains them on making a Rose Collins.

Tyler is asked to make it on his own after the demonstration and he does well.

In the kitchen, Anthony trains the staff on making meatloaf bites.

It is a comfort food that will bring customers back.

Jason sits with David and Daniel’s girlfriend to say Daniel is not made to run the business.

He thinks that they need to step up in different roles.

Daniel is invited in and told to take a step back.

He will still remain as owner but just to support them.

Daniel breaks down in tears because he says he needs to reevaluate some things.

Jason leaves them to join his team with the renovations.

A few days later all the staff are gathered to unveil a new bar exterior.

There is a new sign and a new name.

The bar is now called Blue Velvet.

The interior has been upgraded with a new look that is more lively.

They have a new POS system from Skytabs, a subscription to Partender and new glassware.

There is a new ice machine that is now behind the bar where it belongs.

Daniel is the most moved by the changes and he is appreciative of the work.

David and Daniel let in the waiting customers.

They start ordering food and drinks immediately.

The kitchen starts on orders and Tim is doing great with the cooking and David expediting.

Daniel is in a reduced role but still focused on service.

Drinks are also made correctly and sent out with the bar staff working more cohesively.

What Happened Next at Brothers on Main / Blue Velvet?

Six weeks later, the brothers were once again fighting.

David left the business so Daniel hired some former employees to run operations.

Sales remain the same but they have a more upscale crowd.

Brothers on Main is closed.

They closed in December 2024.

The bar closed before the episode aired.

The episode was filmed in July 2024.

The bar was also put up for sale in December 2024.

It quickly sold.

Reviews were mostly positive prior to the closure.

The food and service were highly praised in reviews.

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Previous episode - Backroads Bar and Grill / Taylor’s Tavern Bar

Next episode - Bar 8 / Legacy Bar

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Backroads Bar and Grill / Taylor’s Tavern Bar - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer has asked Phil Wills to visit Backroads Bar and Grill in Holly, Michigan.

Backroads Bar and Grill is owned by Gary and Tina Helton.

They have owned the bar since 2015.

Gary previously owned two thriving but labor intensive businesses.

He got a health diagnosis that made him sell those businesses.

They decided to open a bar, which they thought would be fun.

Tina kept her full-time job and still helped at the bar.

Their daughter also helped at the bar but the owners were clueless.

The lack of knowledge has driven the business downhill.

It is now a strain on the couple’s marriage.

They have nearly drained all their retirement savings to keep the doors open.

Phil surveys the bar with expert chef Tatiana Rosana and expert mixologist Derrick Turner.

They think the interior of the bar is soulless due to the mismatch of the clashing decor.

They introduce the staff and the owner Gary is disrupting the cooking in the kitchen.

They see customers order drinks.

The bartenders are not busy but share the order.

The drinks themselves do not look how they should look.

In the kitchen, the cook is making a Philly cheesesteak with questionable meat and the wrong bread.

Tina has to remove Gary from the kitchen as he is temperature checking french fries, which is unnecessary.

Phil has seen enough and he goes into the bar to sit with Gary and Tina.

They share how they started the business.

Tina shares how their relationship has been so affected that she thinks they are on the brink of divorce.

Gary gets teary, saying he was not aware and wants to keep both his wife and the bar.

The next day, Phil comes in and meets the staff.

They all complain of lack of communication and clear direction.

Daughter and bartender Taylor complains about how she has been dragged in between her parents.

This is made worse when they fight especially when it comes to arguments about the bar.

While Tina is speaking her piece, Gary is defensive as he feels ganged up on.

He says that he just wanted to help and the staff and his family are worried about his health.

The staff are trained by Derrick on making an Old Fashioned, one of the drinks they messed up the night before.

Tatiana trains them to make a French Dip sandwich.

They train until the stress test, where Phil wants to see more communication from the owners and the whole team.

Gary and Tina let customers in and orders come through quickly.

In ten minutes, they have only served three cocktails.

They quickly see the bar has only one well, causing the bartenders to bump into each other.

In the kitchen, Tatiana is expediting, and Jeff gets flustered by the directions.

Gary offers to help, seeking direction rather than meddling.

Things get tense at the bar with Tina and Taylor trading words.

Taylor is stressed by the pressure as the customers at the bar are served.

The ones on the floor are still waiting to be served.

She has to step away to catch her breath but she goes back.

It is finally clear to Gary and Tina where the inefficiencies are.

Phil has them shut down the stress test.

The next day, they are back to training with Derrick.

He trains them on pre-batching cocktails to cut down on the mixing time.

Phil meets with the family, including Taylor.

He feels the family dynamic needs to be fixed for them to work better in the bar.

Phil tells them they need to be more open to Taylor.

They need to have more confidence in her working at the bar.

At some point they will leave it to her to take over when they want to retire.

Something sticks, as they are all receptive to the feedback.

It is finally opening night and the family are gathered for the unveiling.

The exterior is still the same but the name is now Taylor’s Tavern Bar and Kitchen.

It is named after their daughter to remind them of the legacy.

Inside, there is elegance and warmth with new furnishings, flooring, walls and a better ambience.

They have new stage lights, a Partender subscription, Skytab tablets and new bar products.

There is new kitchen equipment, an ice machine and an additional well.

Taylor is moved to tears, which are not out of frustration this time.

They quickly set up and the waiting customers are let in.

Orders come through and Jeff is in his element, cooking dishes quickly.

The bar is also working cohesively.

Drinks are made and served correctly and quickly.

Taylor is being more direct with instruction and her parents are not bothering her.

Gary and Tina love how smoothly the service is going and see that their previous actions were more of a hindrance.

What Happened Next at Backroads Bar and Grill / Taylor’s Tavern Bar and Kitchen?

Six weeks later, customers love the new look and concept of the bar.

Taylor is thriving behind the bar and leading the rest of the staff.

Gary is working at the bar daily but not interrupting others anymore.

They have kept the new name.

They still go by Backroads Bar online on Yelp etc.

Reviews are mostly positive.

There seem to be fake reviews that reference the show/similar to things seen on the episode.

Tina has told the press that it was an emotional experience but also a great experience.

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Previous episode - Daq Shack / Royal Street

Next episode - Brothers on Main

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Daq Shack / Royal Street - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Daq Shack in Milwaukee, Wisconsin.

Daq Shack is owned by India and Michael.

They got the idea of a theme from New Orleans and opened the bar in 2021.

They both had no hospitality experience but threw themselves into opening a Daiquiri bar.

They were successful at first, making $100k a month.

Their lives outside of the bar started affecting them.

Michael hired his sisters to work in the bar and he had a family member that fell ill.

The family relationships have interfered with professionalism as the staff are not properly trained.

Now they are owe about $200,000 and their family livelihood is on the line.

Jon is with expert chef Anthony Lamas in the surveillance truck.

They see the bar's exterior and interior as sterile, it is just white with no warmth.

Michaela and Nia are Michael’s sisters and Chanel is his cousin.

They see the cook make chicken wings that look good.

They are being stored in a way that will make them soggy.

On the bar front, they see colorful ice machines that make the bar look like a frozen yogurt shop.

Jon decides to go in himself to experience the service.

He goes in with Anthony and they order a round of drinks first.

They feel like Daiquiris do not work in Milwaukee.

Jon and Anthony ask for recommendations for the food.

They are pointed to barbecue and jerk chicken along with fries.

When the food is served, they can taste the difference.

They like the presentation but that is it.

The drinks have minimal alcohol in them.

The owners are called to the table.

Jon tells them there is nothing New Orleans in the bar from decor to the food and drinks served.

On a tour of the space, they see a room dedicated to selfies with colorful designs on each wall.

The liquor is all pushed to a corner.

Jon notes that the bar and kitchen are both clean.

The problem is the atmosphere and presentation.

Jon did not have to raise his voice once or was overcritical, recognizing they were clueless.

The next day Jon comes in and meets the staff, along with the daughter of the owners.

He tells them that they have the foundations but need guidance on bringing it all together.

When asked about the bar the staff could not agree on a proper, consistent identity.

Jon pointed out all they need to get to the next level and be more profitable.

The training begins with expert mixologist Tassia Lacera.

She doesn't know their skill .

Tassia she asks them to make a Daiquiri from scratch.

They fail badly and they cannot even count properly.

Tassia takes them through making a basic classic daiquiri with the right pour counts.

In the kitchen, Anthony wants to solve their problem of cooking out of one small area.

They have been gifted some new equipment so they do not have to use their crock pot as storage.

He trains them on making a simple shrimp dish.

For the stress test, Jon has the owners try to treat the staff like staff and not family.

The Daiquiri machines have been retired so the drinks are made fresh.

Customers are let in and orders and tickets flow.

The bartenders make their first drink and as it goes out everyone is quiet.

They want to see the customers reaction, and it is positive.

However, the drinks do not go out together for groups who came in together.

The bartenders are reminded to make multiple drinks.

While the food is coming out quickly it is without cutlery.

There is often no drinks accompanying the food.

Soon the food service breaks down more with double orders coming through.

The consistency is off with raw chicken wings going out.

India and Michael are shown the major challenges of the night.

The stress test is shut down.

Work begins on the renovations not long after.

Jon discusses with his team on moving the selfie section closer to the entrance.

He also wants to tie in the New Orleans theme in the decor and the menu.

Jon leaves them to talk to the owners about their duties and miscommunication.

The next day, the bar is ready to be unveiled.

The staff are gathered and they are shown a new exterior that has warmth.

The new name is Royal Street, named after a famous street in New Orleans.

Inside, the bar is warmer with more character on the walls, the furniture and lighting.

The video and audio system was overhauled.

There are subscriptions to both Partender and Skytab.

They also have new glassware, plumbing, a Manitowoc ice machine, workstations and kitchen equipment.

This all moves the family to tears as they started from nothing.

They quickly set up and the waiting customers are let in.

On relaunch, there are a lot of gushes as the customers see the new space.

They are enthusiastically greeted by servers.

Orders come through and up to 10 dishes are going out quickly, made to perfection.

The bartenders are also working quickly and cohesively.

Communication was the difference, as food and drinks were arriving at the same time.>

What Happened Next at Daq Shack / Royal Street?

Six weeks later, the community is thrilled and excited about the new branding of the bar.

Sales of cocktails picked up, offsetting the winter revenue dip they usually experience.

India and Michael are optimistic about expanding to a second location.

Daq Shack / Royal Street is open.

They kept the new name.

Reviews are mostly positive.

There is praise for the food and staff.

There are a few complaints on some food items.

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Previous episode - Pete's Cutting Board Reuben Tavern and Grill / Pete’s Butcher Block Bar

Next episode - Backroads Bar and Grill / Taylors Tavern

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Pete's Cutting Board Reuben Tavern and Grill / Pete’s Butcher Block Bar - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer sends Jason Santos to visit Pete’s Cutting Board Reuben Tavern and Grill in Chesterfield, Michigan.

Pete’s Cutting Board is owned by Pete Daka.

After 25 years in the restaurant business, he bought the bar.

He later brought his children Simon, John and Madison into the business.

There is a lot of tension as he is not the best manager and his staff are untrained.

After Pete’s father’s recent death, he started drinking more.

He began ignoring his duties, leaving the bar in disrepair.

They are now deep in debt and in desperate need of help.

Jason is in the recon trailer with expert mixologist Diana Small and expert chef Jennifer Murphy.

They see the name of the bar as a mouthful to say and the bar itself is neglected.

They also watch Pete start his drinking while the bar staff do many things incorrectly.

John and Simon are in the kitchen, cooking in an unsanitary environment.

Two radio personalities are in the bar as spies and they are recommended cocktails.

When the drinks arrive after being made incorrectly.

They hate the taste but go ahead to order Reubens as it's in their name.

The food is made incorrectly and they can taste that the ham is off.

Pete is seen giving away free shots to customers.

Jason goes in to meet with Pete and calls him out on his behavior during the night.

He calls him out on his drinking and giving away free drinks.

Jason is shown the iced beers in coolers, which is very bad for beer.

Pete does not seem to care about the state of the bar or the fact he is robbing his staff of tips by giving away drinks.

When Jason leaves, Pete’s children are unhappy with their father and he quickly sobers up.

The next day, the staff and the children are at the bar along with Pete.

The good news is that Pete did not have a drink since Jason left the night before.

The staff say the biggest problem is Pete giving away drinks.

People come to the bar for the free drinks so there is no space for real paying customers.

Jason gives them the Partender report and it reveals that they lost $1100 in one weekend on free drinks.

They owe $193,000 and the lost $84,000 in free drinks could have cleared half the debt.

Jason tells Pete he himself has never had a drink in his own restaurant.

He says that Pete should not treat his business as his playground.

Pete agrees to change his attitude and the experts are introduced.

Jennifer asks Pete to make a Reuben sandwich, which is okay but cold in the middle.

Jennifer shows them how to make a Reuben with a twist to stand out from the competition.

Diana decides to go back to the basics of bartending with the staff.

She has a bartender make a Baybreeze and it is too heavy on the cranberry.

Diana shows them how to make it correctly with a small deviation.

They get ready for a stress test where Pete is expected to be present and working.

Pete lets customers into the bar for the stress test.

The place is quickly packed and a bartender attempts to make 2 drinks at once.

She makes mistakes and is advised to master making one first before making two.

Food is made correctly but there are no runners, leaving the food cold and needing rewarming.

They see the drink ordering process, which involves wet, soggy napkins.

The bartenders work out of one well, piling on each other.

The kitchen staff get frustrated at having to refire food.

Pete is focused on the wrong things.

The stress test is shut down after too many customers are left without food or drink.

It was obvious they would not be able to catch up.

The next day, Jennifer trains the staff on making a simple roast beef sandwich.

Diana trains them on making and mastering one drink at a time.

Jason meets with Pete at another location as work is being done at his own bar.

Pete is unclear about his role and Jason points out he is going into himself and hiding.

They connect on Pete’s loss of his father and he is driven to find inspiration from that.

Sometime later, the renovations are complete.

The staff and community are gathered for the unveiling.

They have a new sign along with a new name.

The bar is now called Pete’s Butcher Block Bar.

Inside has been elevated just as the sign and name have been.

The theme of bistro and bar carries through with upscale lighting and furnishing.

Pete is overwhelmed by a photo of his father and the children also tear up at this.

They have an underbar charging system, Skytab POS system with tablets and a subscription to Partender.

There are new bar tools from barproducts.com, a new ice well, a 3-sink system, new kitchen hoods and much more.

They let in customers and Pete is reminded they are all to pay for their own drinks.

The staff get to work, and Jason is impressed everyone is working hard.

This includes Pete, who has his children in awe.

What Happened Next at Pete's Cutting Board Reuben Tavern and Grill?

Six weeks later, business had picked up significantly.

Pete has stopped drinking at the bar.

He helped his sons open a restaurant down the street from the bar.

They didn't keep the new name.

Pete shortened the name slightly to Pete's Cutting Board and Reuben Tavern.

Reviews are mostly positive.

They praise the service and staff.

There are a few complaints about food.

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Previous episode - Top Shelf Sports Bar and Grille / Blue Line Tavern

Next episode - Daq Shack / Royal Street

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Top Shelf Sports Bar and Grille / Blue Line Tavern - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer visits Top Shelf Bar and Grill in Fond Du Lac, Wisconsin.

Top Shelf Bar and Grill is owned by Kari and Craig.

The bar is a hockey-themed sports bar.

They are a big hockey family and Kari ran the bar whilst Craig had a day job.

It was a success when they first opened.

They suffered a loss when their son got into a car accident.

Things were not the same afterwards.

Kari threw herself into work and started frustrating her staff.

She hardly saw her family as she was always at the bar.

The business is now suffering and needs help.

Jon surveys the bar with friend and restaurateur Donnie Wahlberg.

They meet the staff and the family who run the bar.

Donnie can relate to what is going on.

They see staff use the microwave and a bartender looking confused when he is asked to make an old fashioned.

The customer hates the drink once it is made.

In the kitchen, there is a sauce that has meatballs and burger patties soaking in.

Jon and Donnie know the five most popular items on their menu and they go in to order every item on the list.

They order cocktails and it comes without ice.

The bartender is confused as to what kind of ice to put in.

The drinks are awful.

When the food arrives, they invite the owners to sit with them.

They are given feedback on the service, food and drink.

Kari breaks down, telling them about her son.

They feel sorry for her and tell her she needs to make a lot of change.

Changes to systems, procedures, recipes and branding to be able to get the business back.

Kari and Craig appreciate their kind words.

The next day, Jon comes in to meet with the owners.

He shares some inspirational words to remind them that their son should be the reason they succeed instead of failing.

After this, they meet with the staff.

Jon gives them a lesson on the glass they should serve an old fashioned in.

He is astounded by the cooking process they use.

There is a Partender report that has been generate.

They are losing just over $100,000 in a year to overpouring.

Proper training and use of the correct glassware can help that.

The experts are expert mixologist Mia Mastroianni and expert chef Vic Vegas.

Mia gets started by testing the bartenders on making an old fashioned, one at a time.

Both drinks are wrong for various reasons.

Mia shows them how to make an old fashioned properly.

Vic trains them to make a proper meatball sandwich.

For the stress test, Jon clarifies who does what.

Kari wants to jump in the kitchen but she is told to manage and not micromanage her staff.

The customers are let in.

Jon will be putting hockey pucks in a bucket for every mistake the staff makes.

Mistakes at the bar earn some pucks.

They get delayed with every drink they dump due to incomplete ingredients.

Meanwhile, in the kitchen, orders pile up but as the food is made, no one comes to pick it up.

While the food is cold, it is picked up but they do not know where the food goes.

Soon, raw food comes out of the kitchen and drinks do not look the same.

The orders are overwhelming the kitchen.

They don't know where the orders go so the last puck is dropped and the night is ended.

The next day, Mia has some new tools for them and she trains them further on using them.

The staff are glad to learn to use the tools.

Jon sits with the owners to get insight into what the success of the bar would mean to them.

They are finally committed to turning the passing of their son into a positive from the negativity they have been wallowing in.

Days later, the staff and community are gathered for the unveiling.

The name has been changed to Blue Line Tavern.

The name still has a connection to hockey.

Indoors, the bar finally has some life with pops of color on the background of warm wood.

One whole wall is a hockey rink mural and there is a photo of their son in a hockey uniform.

Donnie is present for the relaunch and gifts the couple hockey tickets for a weekend in Las Vegas.

He also gifts them some of his brand name Cognac.

They have new table tops, stone finishes and SkyTab POS systems with tablets.

There is a subscription to Partender, two new ice machines and a new draft beer system.

The couple are overwhelmed and extremely grateful.

The bar is opened, and the owners let customers in.

Kari is transformed as she is an owner but still steps in to help when needed.

Mia is also proud of the bartenders.

A staff member dresses up as a referee and takes customers to a timeout box to take shots.

Customers love the ambiance.

What Happened Next at Top Shelf Sports Bar and Grille?

Six weeks later, they had some immediate success with new customers and increased sales.

However, many of the staff left their roles.

As a result Kari has not been able to step away from the bar.

Top Shelf Sports Bar and Grille is open.

The bar was renamed to Blue Line Tavern.

The owners kept the new name.

Reviews are mostly positive.

There is praise for the food, service and drinks.

There are some negative reviews on service but these seem to be due to the staffing issues.

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Previous episode - Harbor Lights

Next episode - Pete's Cutting Board Reuben Tavern and Grill

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Harbor Lights - Bar Rescue Update - Open or Closed?

In this Bar Rescue episode, Jon Taffer has asked Spike Mendelson to visit Harbor Lights in Sheboygan, Wisconsin.

Harbor Lights is owned by Dave Nennig.

After 20 years in the bar industry, he bought the bar in 2015.

He had been a bouncer and a bartender before owning the bar.

Business dropped after a while.

He brought in a manager with a background to take over bar operations.

The opposition at the bar is frustrating staff.

Staff also say customers hate to come in when Dave is there.

There is too much going wrong and the bar is four months from closing.

Spike is surveying the bar along with expert chef Brad Miller and expert mixologist Alli Torres.

They see the bar has a lovely old aesthetic and is in a great location.

The interior is all confused with no clear theme.

They see the owner and staff going about their business in the bar.

All of the staff have to make the food and drinks they collect orders for.

The kitchen is a small closet where the customers can see them operate.

Spies are sent in and they order the Bloody Marys that are supposed to be award winning.

They also get the Old Fashioned along with a grilled cheese that is made on the bar in front of customers.

The spies hate the Bloody Mary and it is loaded with weird vegetables.

Dave introduces himself to the spies and tells them restaurant secrets.

The grilled cheese comes and it is soft and mushy.

Spike sends Brad in to look at the food and drinks and calls out Dave.

Dave is bad tempered and does not have respect for his staff.

Spike has seen enough and heads into the bar.

Spike accosts Dave and grills him on the award winning Bloody Mary that does not taste good.

Dave is defensive and matches Spike’s raised voice with his.

He wants to work it out but changes his mind and takes all the criticism.

The next day, the staff and owner are all gathered and Spike meets with them.

Dave shares that he sold his home and quit his day job just to keep the bar running.

Spike asks Dave to leave the gathering so the staff can speak freely.

They are scared at first but tell Spike that Dave is verbally abusive.

He also throws stuff and shows aggression in front of vendors and customers.

No one is spared.

Dave is brought back in and the staff are asked to be honest.

Dave already knows he is a problem.

He is defensive saying that he did not choose to be hard, it is the circumstances.

While the staff are talking, Dave is disrespectful.

He is made to apologize to the staff and it is only the start.

The experts are brought in and training commences.

Alli has the staff make the world-famous Bloody Mary.

Alli tears it apart then shows them how to make a traditional Bloody Mary.

They train and it is soon time for the stress test.

Spike is looking for Dave to be a calm manager.

The customers are soon let in.

The kitchen notices they do not have enough butter for the grilled cheese.

The bar starts off slow, and as drinks go out, the customers complain the drinks are watered down.

The orders coming from the tables have no table numbers so chaos ensues.

Food starts to go out to the tables but the bar is left unattended.

The food that does go out does not look appetizing.

It all falls apart with orders getting forgotten and missed.

The food is awful and everyone is getting confused.

The night is shut down and Dave is made to apologize to the customers.

The night is a disaster but Dave kept his cool most of the time so they consider it a win.

The next day, Brad, in the kitchen shows them some new equipment.

There is an oven and a panini press.

He shows them how to make a proper grilled cheese sandwich.

Spike sits with Dave and Dave opens up on his life and motivations.

They connect and Spike gets him to try to pull from a place of positivity when dealing with his staff.

The team all get together to discuss Jon’s recommendations on the seaside nautical theme because of the surroundings.

Some time later, the renovations are done.

The staff and community are gathered for the unveiling.

The name of the bar has stayed the same but they have got new signage.

The staff get to see the interior first and the bar is now livelier and more upscale with a blue back light theme.

They kept the plaque and the kitchen has been moved from the closet to an actual kitchen space.

They have a new video and audio system, new draft system and new partender subscription.

There are Skytab POS systems along with two new tablets, a new ice machine and new equipment for the new kitchen.

The customers are soon all let in including Dave’s mother, who is a calming influence.

The bartenders go straight to work and the kitchen gets new orders coming through.

The systems are making things much easier and there is a dedicated chef cooking all the meals.

What Happened Next at Harbor Lights?

Six weeks later, new customers are interested in the renovated bar.

Dave is unhappy with the rescue and is still struggling to keep the business afloat.

Harbor Lights Coastal Sports Bar is open.

They have slightly renamed the bar by adding the Costal Sports Bar part.

Reviews are mostly positive.

There is praise for the atmosphere, food and drinks.

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Previous episode - Interlude II Bar and Grill

Next episode - Top Shelf Sports Bar and Grille

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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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