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.
Click for more Bar Rescues
Previous episode - Pete's Cutting Board Reuben Tavern and Grill / Pete’s Butcher Block Bar
Next episode - Backroads Bar and Grill
