RJ's Replay / Frozen Cactus - Bar Rescue Update - Open or Closed?

Bar Rescue RJ's Replay

In this Bar Rescue episode, Jon Taffer visits RJ's Replay in Tucson, Arizona.

RJ's Replay is owned by Richard McClelland, who bought the bar in 2011.

He had previously run his parents nightclub for 14 years.

Richard has a love of craft beer and wanted a craft beer sports bar.

In order to open the bar, he had to borrow $700,000 from his parents.

They recognised that he worked hard so they think it should work.

For the first few years it was successful.

It soon fell apart due to his mismanagement and lack of structure for the staff.

The staff think the problems come from management and they drink on shift.

The state of the bar has taken a toll on Rich and Kristi’s marriage.

They both drink too much and Rich is often in tears and they often fight.

The staff end up being counsellors to the couple.

Rich is now $1 million in debt and is less than a month away from closure.

Jon arrives at the bar with expert chef Jason Santos and expert mixologist Ashley Clark.

Jon tells them that 51,000 cars drive past every day and there is nothing to make you stop.

He also points out that it doesn’t look appealing to women with no safe exit to the bar.

Jon tells them that Rich’s parents put in $700,000 and he put in $100,000 and has never really made money.

On the footage, Rich is shown laughing and joking with customers and Kristi is drinking with friends.

There are other staff members including bartender and server Klaryssa, night manager Carlos and day manager Katelyn.

Jon questions why Rich isn’t manager and he is shown buying shots for all of the bar.

It is clear that all of the employees are drunk as well as Rich and Kristi.

In the kitchen Roberto touches the burger with his hands and then the bread and lettuce, cross contaminating the kitchen.

He also rubs his nose and it clear there are food safety issues.

Not once is the kitchen checked on.

Jon flashes back to a previous Bar Rescue Chilleens on 17th and reveals that the owners Donna and Aaliyah have paid off their debts.

Jon has asked them to recon the bar as they were in a similar position to the owners of this bar.

The girls arrive and ask for a drinks menu and are given a beer menu.

Aaliyah tries an ale that was recommended and Donna orders a dirty martini.

Jon notes that there was no effort made to upsell to her.

The ale is warm instead of cold and the martini isn’t dirty enough and is vodka but she wasn’t asked if she wanted it.

The pair want to order food and are overwhelmed by the huge menu on offer.

Klaryssa suggests a sampler where they can try different options and Jon commends that she is hustling.

A drunk customer starts talking to the pair despite them being uncomfortable and suggesting to be left alone.

Klaryssa recognises that a customer is too drunk and refuses to serve him but she is overruled by Rich.

She tells him that the customer was making females and her uncomfortable and he doesn’t seem to care.

Klaryssa goes out for a smoke and Rich follows her outside where their disagreement continues.

He continues to berate her outside even when she is crying and frustrated.

Jon has seen enough and walks into the outside area to talk to Klaryssa.

She breaks down in tears and Jon calls Rich over and shouts at him for failing to protect his member of staff.

Jon tells him that he is buying drinks for people with his mummy’s money and not his own.

Rich breaks down in tears and is comforted by Klaryssa.

She is supportive of him and stands by him despite all the stress of the business effecting his behaviour.

He admits to her the true scale of the debt and that there is no more money.

Jon promises to change the bar and they close the bar for the evening.

He calls a staff meeting and tells them that he wants to help and it isn’t going to be comfortable.

Jon asks Kristi what she does at the bar and she says she is a bartender.

He questions why she didn’t say she was Rich’s wife and that she owns the bar.

She admits that she acts like a staff member as it was never her goal to own a bar.

Jon calls her out on that she drinks for free and gives drinks to her friends.

Rich admits to all of the bar staff how much debt they are in and he hasn’t got the money to pay them on Friday.

Server Ranesha is shocked and is a single mom so she needs to be able to pay her bills.

Jon asks Rich to call his mommy to come to the bar the next day or he will leave.

The staff clean up the bar and are told to ignore Rich.

The next day, Jon arrives and meets Norma and Bill with Rich.

Jon tells them everything that had happened the previous evening and all that he has discovered wrong at the bar.

Bill says he doesn’t know why this bar is failing as Rich has had great success in other nightclubs.

Rich doesn’t know why this bar is failing.

Jon tells Kristi that she has to get behind him and Rich admits it is hard without her support.

Kristi reveals that she was naïve to his feelings on her lack of support.

The bartenders are trained on a Prickly Pear cocktail by Ashley.

Klaryssa is nervous as she has never free poured before but she does well.

For the stress test, there is a queue out the door and the staff are nervous.

The bartenders don’t interact with the customers and no food orders have been taken.

There are no tickets for the food and Rich is walking around aimlessly.

Klaryssa is doing well but the other side of the bar isn’t doing so well.

Jon can see that the bartenders care and have potential but the kitchen is failing.

There are no sections to the bar so there is no waitress covering different areas.

Nearly 30 minutes in there is food sat on the pass, no food has left the kitchen and tickets are piling up.

No manager has checked on the kitchen so Jon calls Rich over, who bursts into tears.

Jon asks Rich to go and talk to a table and talk to the customers.

The stress test was a failure and Rich didn’t work hard enough to pull it off.

Jon talks to the experts on the demographics of the area and that it isn’t a wealthy area.

They will need cheaper drinks and menu items including a fried chicken dish and an El Diablo cocktail.

Jon talks with Rich who tells him that his brother had a heart issue that is genetic and he had to help him run a bar.

Jon reveals that his father died when he was two and he died from a heart attack at 34.

He calls Kristi in to talk about their marriage and how she will support him.

The bar has been renovated with many new features including a moveable wall.

The bar has been renamed to The Frozen Cactus and looks like a different bar.

There are new pool tables, a new colour scheme and new screens.

East Coast Chair and Bar Stool provided all of the bar furniture.

There is BevCheck for inventory for liquor and there are flow meters on all of the taps to monitor sales and wastage.

There are three new Harbor Touch POS systems

On relaunch night, the staff are ready to open the doors.

The bartenders are friendly and are keeping up with the drinks orders.

The customers are happy with both the food and drinks that they are served.

Rich is confident and interacting well with customers.

Klaryssa performs so well and makes multiple cocktails all at once.

Kristi feels like she is leading the team behind the bar.

Jon tells them that the most important thing they have is each other.

Everyone in the bar claps as Jon leaves the bar.


What Happened Next at RJ's Replay / Frozen Cactus?

Six weeks later, sales have increased 30%.

Rich has his confidence back.

Reviews are mostly positive with a few complaints on service and a long wait for drinks.

The food and beers seem to mostly have positive comments.

There are a few comments that the owners are drinking at the bar again but unsure as to whether it is just comments about the show.

Rich and Kristi have planned a vacation to Hawaii to celebrate their anniversary.

They meshed their old name and new name and went by RJ's Frozen Cactus before changing the name again.

They are now called The Frozen Cactus Ice Bar & Fire Grill and are open.

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Country Nights / Madam Dalia’s Country Bar - Bar Rescue Update - Open or Closed?

Bar Rescue Country Nights

In this Bar Rescue episode, Jon Taffer visits Country Nights in San Antonio, Texas.

Country Nights is owned by Dalia DeMoore, who opened the bar in 2015.

This bar is the seventh bar she has opened in 15 years.

A millionaire bought her first bar for her but as the relationship ended, she was pushed out of the bar.

She continued pursuing bar ownership and began purchasing her own bars.

She is $144,000 in debt so leased out part of her building to a BBQ spot that closes at 9pm.

Dalia is 52 and still parties hard at her ba.

Crystal her daughter who also works at the bar is embarrassed by her behaviour.

Bartender Melissa is just as lively as Dalia and they encourage each other’s excesses.

Dalia allows staff to drink at the bar and Melissa does so happily without paying.

Jon recons the bar with expert bartender Mia Mastroianni.

They observe the bar sign outside is broken with only ‘nights’ visible and they are not optimistic of the interior.

They get to see Dalia, Crystal and Melissa on the monitor.

Ed is a barback and Kara is a bartender.

They see Dalia place a bet with a customer which she loses so she buys the whole bar a round of drinks.

Jon and Mia are frustrated because the customers were already drinking and she was giving away money she doesn’t have.

They see Melissa is drunk and has an attitude issue.

She insists on a break on her second hour instead of every 4 hours.

Dalia is drunk and twerking.

She gives out $5 shot specials from her chest after she sees Melissa give a body shot to a customer.

There are no takers and Jon goes into the bar and it takes a while for Dalia to realise he is there.

He calls her out on her freakshow but she starts talking about her body which is embarrassing.

Jon manages to get some financial information out of her and how she is close to ruin.

She isn’t taking it seriously and offers Jon a drink with her.

Jon walks away but Dalia chases after him and calls him back.

He makes her admit she needs help and says he will help if she stops making everything about her chest.

After he leaves, she flashes her chest again and gets into an argument with her daughter and Melissa.

He sees her on camera in his SUV, gets angry at her turn around and goes back in to confront her again.

She refuses to listen and makes empty promises.

Crystal is charged with talking to her mother and letting Jon know the next day if Dalia is ready.

Dalia is sober the next day when Crystal makes the call.

Jon agrees to come over.

Melissa is also present but its 2pm and she is having her first drink of the day.

Jon meets with the staff and finds out about Dalia’s struggles.

He then faces Melissa and runs through her sloppy behaviour the night before.

They talk about how she is stealing from the bar with all the drinks she consumes.

Jon reprimands Dalia for allowing Melissa take a drink.

He tells her that she needs to be her boss and not her friend.

Jon introduces Mia and Kevin Bludso, a BBQ expert.

The training begins and Mia takes the bartenders through making a Texas tea.

They also have a challenge - they are to make drinks while wearing googles that imitate drunkenness.

They fail the challenge spectacularly and are made to clean the bar before the stress test.

Kevin meets with the cook at the BBQ place and they go through smoked pork tacos.

For the stress test, Dalia says they are not ready yet but they have to open the doors.

Melissa starts making mistakes, overpouring drinks and they have to be dumped.

She seems to be doing everything wrong.

The food is coming out quickly and the kitchen is doing well.

Dalia is running around looking to break a $10 bill and Jon suspects they don’t have enough cash to operate.

He gives a customer a $100 bill for one cocktail as a test.

Dalia runs next door to make change and Jon checks their till and sees $102.

Jon shuts the bar down because without change they can’t run the business effectively.

Dalia comes back with a Slurpee to see the bar shutdown.

Jon shames her in front of everyone for going to purchase a Slurpee.

Dalia gets upset and for the first time shows remorse and concern for her business and her staff.

Melissa confronts her and wants to get paid for her work that night.

She manages to wrangle some change leaving Crystal, who has a babysitter at home, without pay.

She leaves the other staff to do the cleaning.

Mia trains the staff the next day on making a BBQ based cocktail and Melissa is noticeably absent.

Jon sits down with Dalia and Crystal.

He tells Dalia that her staff don’t respect her and she needs to make a change.

They all agree Melissa needs to go.

Melissa is invited to the meeting and she is fired.

She gets emotional tries to beg for her job back but storms off in tears.

Jon’s team work all day and night and soon it’s time for the relaunch.

The new bar is revealed and it has a new name, Madam Dalia’s Country Bar.

The brand is to capture her essence and fun personality.

Inside the bar has been made to look more country styled with warmer tones and lots of branding.

The POS system connects to the kitchen and there are three Harbour Touch POS systems.

East Coast Chair and Barstool provided new furnishings.

They have lifetime subscriptions to TVT for training and Bevinco for inventory.

They open the doors and customers come in.

On relaunch, the bar is doing great in their new uniforms.

The kitchen is serving great food and customers are enjoying it.

There has been a major turnaround and the night is a success.


What Happened Next at Country Nights / Madam Dalia’s?

Six weeks later, it is revealed sales have gone up.

Dalia doesn’t know by how much they have improved.

Melissa never came back to work at the bar.

Dalia has kept the name to some degree but the bar sometimes still goes as Country Nights .

Dalia’s Country Bar / Country Nights is open.

She appears to have removed the Madame as it made the bar sound like a brothel.

Reviews are mostly positive with praise for the bartenders and drinks prices.

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Shibō - Bar Rescue Update - Open or Closed?

Bar Rescue Shibō

In this Bar Rescue episode, Jon Taffer visits Shibō in San Juan, Puerto Rico.

Shibō is owned by brother and sister partners Johnathan and Gabriella Cruz.

They opened the Puerto Rican/Asian fusion restaurant in 2016.

Johnathan is the talented chef behind the meals and his sister and her husband are investors.

They started off successful and were patronised by locals and tourists.

Just before their 1st anniversary Hurricane Maria, a category 5 hurricane, devastated Puerto Rico and Shibō was impacted.

Seven months later they are still trying to rebuild the bar.

However, most neighbourhoods still don’t have electricity or running water.

Their restaurant has remained closed because they can’t afford to reopen it.

They have lost money and employees and now they need help.

Jon has planned a training location for the Shibō staff so he can taste Johnathan’s food.

He is joined by expert chef Anthony Lamas and expert mixologist Rob Floyd.

They decide to order one of everything on the menu to see how good it is.

They are served a sangria that’s more tropical in colour and they enjoy it.

They are next served a sushi fusion meal and Anthony is impressed with the combinations of flavour.

They have dumplings, lemonade, a chicken dish and they love all that comes out.

Gabriella is asked to explain a dish and she confidently does so, impressing Jon and his team with her knowledge.

The only fault they have is Johnathan didn’t come out to see them whilst they were eating.

Jon goes to the kitchen to call him out for a meeting.

Jon tells them the food and drinks were great.

Johnathan was able to pull a crowd to a temporary venue for dinner even though they had been closed for a while.

They tell Jon they were doing well before the hurricane but they just don’t have the funds to open up again.

They all go visit the Shibō site to see what they are working with.

The place is a mess with minimum damage from the hurricane.

It looks okay but needs to be deep cleaned.

They admit they ran out of inventory and funds to restock.

In the kitchen, food produce has gone bad and there was infestation of vermin.

From what he can see it seems like the equipment still works.

Jon decides to help them clean up, remodel and restock inventory to get them back on their feet.

The next day the place is cleaner and Jon calls the staff together for a meeting to find out about their financials.

They are about $150,000 in debt, including a bank loan in Gabriella and her husband’s name.

They reveal that they lost a family member and their income source in the same period.

To enhance Shibō, Jon introduces his experts to help take Johnathan to the next level.

They are going to have a stress test that evening so the staff training begins to get them ready.

Anthony gives Johnathan advice on delegating some of his duties to his staff so he can spend time visiting the front of house.

They make a dish in the kitchen together.

At the bar, Rob tells them their drinks were good but safe and they should try more edgy drinks.

For the stress test, they are challenged to serve drinks quickly and Johnathan has to come out to greet guests.

They open for the stress test and the bar quickly fills up.

The bartenders are making one drink at a time and make mistakes, so drinks are being dumped.

The food starts arriving at the tables before the drinks.

Maria, who is a server, jumps behind the bar to help make drinks.

Johnathan is told about the drinks situation and he comes to the front of house trying to get the staff to meet up but it is to no avail.

But he does get to meet with his guests and soon closes the restaurant.

The customers applauded him because they understand the challenge for them all.

Jon calls the staff together and gets their feedback on the night and Brian is singled out.

He says he has problems using two hands to make multiple drinks but he is willing to learn.

The next day, the staff training continues to get the staff ready for the relaunch.

The bar staff are trained on upgraded recipes on their best cocktails.

Special focus is placed on Brian who has to use both hands.

Jon sits with the siblings wanting to inspire them to be more like the owners than employees.

Jon pointed out that electricity had been back for 2 months.

If they had opened up earlier they would have captured all their competitor’s customers easily.

He gets Gabriella to promise to make sure Johnathan doesn’t hide in the kitchen anymore.

On relaunch night a new Shibō is revealed.

Apart from the branding on the outside Japanese lettering has been added, which translate to ‘We get up again’

Inside has been made warmer and more contemporary with new colours.

There is a Harbour Touch POS system, two workstations, lighting form Lamps Plus and new unifroms for staff and a jacket for Johnathan.

While renovating, Jon reveals they lost power for 6 hours and almost didn’t make the deadline.

He has provided a generator for their use going forward to avoid this happening again.

They open for relaunch and the bar is faster with Brian being more confident using both his hands!

On relaunch, the kitchen is doing great as well and Johnathan makes some time to greet guests.

The night is a success and Jon is proud of getting them back on their feet.


What Happened Next at Shibō?

Six weeks later, it is revealed that Shibō is now open 5 nights a week.

Business is slowly getting back to pre-hurricane level.

Shibō is open.

Reviews after the show are mostly positive with the odd complaint about service or food.

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Island Bar and Grill / Island Lounge - Bar Rescue Update - Open or Closed?

Bar Rescue Island Bar and Grill

In this Bar Rescue episode, Jon Taffer visits Island Bar and Grill in Blue Island, Illinois.

Island Bar and Grill is owned by Adam Shorter who also employs his family.

He employs his uncle Jerroid and his mother Linda as managers.

His cousin Tricey and sisters Yumeka and Sharee are servers.

Adam also employs his cousin Kenaz as the cook.

Adam bought the bar in 2012 as a way to raise money to help his sister.

Her daughter Alicia was badly injured (and later declared brain dead) in a car accident.

This left behind considerable medical bills.

He thought opening the bar would be a good way to earn extra money above his regular job.

Blue Island is five minutes from Chicago.

The bar is run by the family, all to aid Alicia and her mother.

However, the family had no past experience of running a bar.

No one is leading the bar by example and everyone just does their own thing.

Adam continues to give his family second chances, rather than bringing in qualified staff to replace them.

Prentice, another manager complains he can’t fire the owner’s relatives.

Some of the family are taking advantage of Adam.

The bar has comedy one night, salsa the next and then a night of soul food.

Adam feels it’s almost like it’s seven different themed bars.

Adam is $400,000 in debt.

The staff, even those non-family members who work there, complain of having no training.

Adam has sold down his retirement and sold his house.

He is close to needing to pay the staff with the paycheck of his regular job.

For the first time ever, Jon has to miss recon, due to a prior engagement.

He sends in two of his best experts, chef Aaron Miccargo and mixologist Lisa Marie Joyce.

Blue Island’s largest population group is Hispanics, followed by African-Americans with Caucasians in third place.

Lisa Marie points out the outside of the bar is very dark.

Aaron says the inside of the bar looks dated.

There is no clear theme or identity to the bar.

One of the managers is playing pool during business hours.

The bar is a 5,000-foot space, complete with a forty-foot bar and a dance floor.

The recon team are local men who have never been to the bar.

The waitress, Adam’s cousin Tricey, is unfriendly and unprofessional.

The fryer is full of black oil, that is not being drained and cleaned each night.

The whole kitchen is filthy and has not been cleaned in a long time.

The drinks are too strong and served in huge glasses.

The food is so bad, the recon team wants to send it back.

The waitress eats on the job and Adam and other family members have dinner while the bar should be busy.

When the cook learns the customers are sending the food back, he walks out on the job and leaves.

One of the only competent staff is Allison, a non-family member.

The recon team goes in and criticizes the dirt, mold and grease that is everywhere in the bar.

They meet Adam, to ask why the family staff are still here.

They ask if Adam is ready to take the needed steps.

Adam agrees and he fires several members of staff including Tricey and Kenaz.

Jon shows up for the end of the recon and reiterates that Adam needs to do what needs to be done.

Lisa Marie teaches the staff a new drink, with reasonable alcohol levels and in a normal sized glass, not a fishbowl.

As Adam teaches the kitchen staff, the kitchen atmosphere is completely different with Kenaz gone.

The stress test brings in more customers than the bar has ever had.

Drink service is delayed, but food is taking twenty minutes when it should take seven.

Jon says there is no energy dedicated to solve the problem.

Jon feels Adam’s skills should allow him to perform better.

Adam realizes he hasn’t put in place procedures to get his staff trained.

Jon admits the stress test went a little better than he expected but it still isn’t good.

The staff was slow, and the kitchen disorganized.

Adam recommends changing the food to elegantly presented finger food.

Lisa Marie recommends more vodka cocktails.

Jon shows Adam that by serving extra shots in drink he has lost over a million dollars in lost revenue over the past four years.

Adam’s mother, Linda, is brought in and says Adam needs to act like a manager and not an employee.

Jon tells Adam he has to treat this like a business, not a family.

The family wins when the business wins.

Adam says he is ready for the change.

Jon talks about area customers and how they want the downtown experience.

He lays out planned changes to Adam.

He says he may change the name, he may not.

Adam is scared that all the work he put into building the brand will be lost if the name changes.

Lisa Marie introduces a new drink, City Limits, made with cucumber vodka.

Aaron teaches the cooking staff some simple shrimp dishes, including take their shrimp and grits dish and making it sexy.

The staff gather for the big reveal, and the name is now Island Lounge.

The front has been rebuilt to be more modern.

Linda tells Jon today is Alicia’s birthday and a perfect day to reopen.

Inside, the baris more upscale, with furniture befitting a lounge.

The staff and Adam are overjoyed at the new look.

Chandeliers and a new DJ system has also been added.

The bar now has three work stations and unbreakable, cloud-free glasses.

The grand reopening goes well and Adam’s wife is impressed.

She is not just in the change in the bar, but in the change in Adam.

On relaunch night, the guests all have drinks within seven minutes.

The simple menu makes cooking faster and easier the shrimp and grits are a big hit.

Adam is being more hands on and learning the ins and outs of his own bar.

Jon tells Adam to take care of his family and wishes him well.

Jon finishes by saying the staff care about the community and the people in it.

This isn’t just a relaunch but it’s a birthday, not just for Alicia but for the bar itself.

He sees good things in the future for them.


What Happened Next at Island Bar and Grill?

Six months later, drink sales are up 10%.

Both Kenaz and Tricey have asked to come back but Adam has refused to hire them.

Adam’s final message is that the bar is going great, and he is thankful to Jon and Bar Rescue.

Island Bar and Grill / Island Lounge closed in March 2018.

They closed after their licence was revoked following a shooting outside the bar by a bouncer.

As a result the bar was viewed as unsafe and a nuisance by the city officials.

Adam claims that the real reason for the closure is discrimination against his predominately african american clientele.

Reviews after were mixed with some complaints about unfriendly members of staff and the security.

Click for more Bar Rescues

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Britestar Tavern - Bar Rescue Update - Open or Closed?

Bar Rescue Britestar Tavern

In this Bar Rescue episode, Jon Taffer visits the Britestar Tavern in Glendora, California.

Britestar Tavern is owned by Jim Reed.

Jim bought the Britestar Tavern in 2013 and it is a beer only dive bar located on the historic Route 66.

The bar has been open since 1965.

Jim already owned a successful bar and purchased this bar as he visited it in his youth.

He kept the name of the bar and changed little else there.

The bar was originally popular but when Jim began focusing on his other bar the Britestar started to fail.

They held open mic nights among other things that drove away the local regulars as they weren’t popular.

There are problems with faulty equipment including the beer taps.

The bar has suffered from Jim’s lack of attention.

Jim is now $500,000 in debt from the bar.

Jon arrives to assess the outside of the building, along with master mixologist Shawn Ford.

The bar has been open since 1965 and Shaun says it looks like it hasn’t been touched since.

The bar serves beer and wine, with no food.

There are LPs above the bar and it lacks identity.

Right now, the bar is losing $72,000 a year, pushing Jim even further into debt.

Jim is with his fiancé Monique at the bar.

Chris is one of the bartenders and she serves with Kristin.

Kris seems unhappy and unfriendly.

It is open mic night and Jon sends in two local brewers for recon.

The bar has no beer list for them to order from.

The servers are losing so much beer in foam it is close to 40% of the total amount poured.

Shaun feels there must be residue in the glasses as well.

One of the recon team says the IPA lacked hops and that means that it’s old.

Jon calls open mic night a bad bar promotion because it starts but doesn’t get going as no one is interested.

The staff are making drinks with spoiled sauces.

Jim is oblivious to the problems that are happening at the bar.

A tap breaks and sprays staff and the customers with beer.

The staff bicker amongst themselves in front of customers.

The open mic night is a disaster.

Kristen is the only one who performs, which tells Jon she created it to boost herself.

She is a terrible singer and it makes the event even worse and uncomfortable.

The bar cleanser smells like Pine-Sol and Kristen openly tells the recon team they have no idea what’s in it.

Jon says Jim doesn’t know the economics of beer

Inside, Jon has Jim pour a pitcher.

As he does, Jon fills over three glasses with foam, more than the pitcher holds.

Jim admits he drinks bottled beer in his bar because it tastes better.

He even admits his draft sucks.

Jon says he’s watching his money go down the drain and asks Jim if he is stupid or lazy.

Jim says that he is a little of both.

Jon says he can teach him not to be lazy but not how not to be stupid.

Jon tells him to clean and fix the tap area to show him he’s not lazy anymore.

Jon says the first step of a rescue is admitting failure, before he leaves.

Jim says Jon ripped him a new one but Jon is the expert, so he will take criticism to heart.

Shaun goes in first the next day.

If the bar isn’t spotless, Shaun says Jon will walk right out.

The bar area is still not clean and Kristen is embarrassed.

Jon runs down open mic night, Kristen tries to defend it but Jon says it doesn’t create sales.

Jon asks who the boss is, and no one knows as Jim is almost never there.

Jon says the owner delegates, not mediates in situations.

Jon shows them that the bar is losing $65,000 a year in spilled beer alone.

Shaun shows that at least one of the bar tap line’s has the wrong pressure.

He also tells them how important it is to have a ‘beer clean’ and served in a glass with no residue.

Shaun shows them the proper way to make a Brewed Bloody, the drink they tried to make with the spoiled tabasco.

Shaun also calls Jim out for using 80s style goblet glasses.

Before, the stress test Jon and Shaun tell everyone, including Jim that they need to pull their weight.

Jon removes the faulty keg, leaving only 8 taps working for the stress test.

The Brewed Bloody is immediately popular.

As soon as the bar gets busy, Kristen falls back into old bad habits.

Shaun dumps an entire pitcher because there wasn’t enough head.

Chris isn’t being friendly enough and Jim struggles to serve a drink with a rim without overfilling it.

Service is slow and Chris becomes more frustrated and downbeat as the night rolls on.

Jon says Chris’s attitude is bringing the bar down.

Jon is surprised by Kristen, who is pulling her own weight.

In the first hour, the bar brings in $700, by far the best night since Jim bought it.

This is before Jon has even done anything to help them.

While Jon’s remodelling is being done, he takes the staff to Old Stump Brewing Company.

He plans for the staff to learn enough about beer to sell it, even upsell it.

Chris doesn’t show up and Jon says they will talk about that later.

Kristin, Monique and Jim are taught about how various beers are made and the flavors that result.

They show a lot more knowledge at the tasting that follows.

Jon meets with Jim alone to recap what he has learned.

Jon also brings up Chris and her poor behaviour.

He tells Jim he’s in a position to make his bar succeed or fail.

As a result, Jim fired Chris due to her behaviour.

Lisa is the new bartender, who Jim has worked with on and off for years.

Jon says he respects the history of the bar.

The biggest challenge was to make a place that looks like when it was built, but didn’t feel like when it was built.

The new front looks more modern and the front door is no longer blocked off from view.

The new sign is electric and bright.

The staff love it and Kristen is very eager for the relaunch.

The facelift makes the bar look historic, not dated.

The beer system has been replaced and TVs have been added.

The stage remains and there is no a drink menu on the wall.

Jon says this beer bar now has good beer, good ice coolers, two point of sale stations and a lifetime subscription to Partender.

Jon also brought in food trucks to set up in the parking lot so they have a food offering.

Jim is happy and Kristen says she knew it would be great but this exceeded her expectations.

The relaunch is a success, the Brewed Bloodies and the new Craft beers are a hit.

Jon says Jim should now be selling 95% of his kegs, instead of losing 50%.

Jim says the experience has made him realize what needs to be done and that he will put more effort in.

Jon says the secret to a good dive bar is locals.

He says he helped keep the history of the bar but set it up for a bright future.


What Happened Next at Britestar Tavern?

Six weeks later and sales have increased over 30%.

Jim is spending more time at Britestar and less time at his other bar.

Kristen is now the manager and a star behind the bar, instead of taking the stage.

Britestar Tavern is open.

Reviews are excellent after the show are excellent.

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The Wanted Saloon / The Dickson - Bar Rescue Update - Open or Closed?

Bar Rescue The Wanted Saloon

In this Bar Rescue episode, Jon Taffer visits The Wanted Saloon in Dixon, Tennessee.

The Wanted Saloon is owned by couple Ashley Warewicz and JD Deforr.

They have had to go without a home or even a family because their bar is losing money.

They say they bought the bar almost on accident.

JD bought the saloon after playing there and they thought it would be a new and exciting chapter of their lives.

They were not planning to buy a bar at the time.

Jon struggles to find the restaurant which is in a rural area.

It is located twenty-five miles west of Nashville in a sparsely populated area with a low income.

Jon worries the owners are not willing to fight for the bar.

The bar has no liquor license, just a beer license and Jon doesn’t know anything about their food service.

JD is a struggling musician and Ashley works for the Air Force.

Jon decides he will talk to the couple one-at-a-time at first.

When he does find the building, in an area with no stores, no gas stations and not much of anything.

Jon arrives at night and doesn’t see a sign for the bar.

He finds it painted on the front The Wanted Saloon, the Last Honky Tonk.

He calls out Ashley and has her watch the bar through the show’s cameras.

The draft system is out of place.

Ashley says it’s in and out and Jon says he can fix it in ten minutes.

Jon watches the kitchen, which is using residential cooking machines and he points out it’s all illegal.

Ashley says it was always the plan to put in a kitchen.

Jon tells her if they had one, they could get a liquor license.

The staff consists of Tammy, a bartender/cook, who acts as the manager and a mother figure to the owners.

Lexie is another server and Crockett, is a friend and not employed by the owners but is there all the time and helps out a little.

The bar barely breaks even in the good months.

Ashley is forced to prop it up with her earnings from her day job and she says there is a lot of stress.

Jon says JD is telling her screw you with his behavior including sleeping late while she goes to work.

Jon says Ashley has no idea how to fix the bar or her husband.

He says they need the same vision to succeed.

Jon leads Ashley to meet JD and explains that he is here to help JD, and that he is a voice of honesty.

He tells JD that Ashley wants stability with a house and a family.

JD tries to say he was up in the morning getting ready to come to the bar, but Jon and Ashley call him out on that.

Jon accused JD of being a freeloader and lacking desire to work and he has Ashley tell JD how disappointed she is.

Jon even tells JD his wife is thinking less of him than the day they were married.

He calls JD a failure and tells him he needs to own it.

Jon also makes Ashley tell JD that she agrees with Jon.

Ashley wants stability, a home and a family and Jon says JD struck out.

Jon says they both need to own their failures because Ashley has enabled JD.

Jon returns the next day with his experts, Kevin Bloodsoe, a barbeque chef and Shawn Ford a well-respected bartender with expertise in craft beers.

Jon says they need to come up with a solution for a bar with no liquor license, no kitchen and located in the middle of nowhere.

Kevin unveils a new smoker, outside because the kitchen is too small to even fit it.

Kevin shows them how to make a smoked sausage sandwich.

Shawn shows the staff their newly installed draft beer system.

He demonstrates how to pour draft and Lexie struggles with pouring.

As they prepare for the stress test, he calls out Crockett and tells JD and Ashley they are basically paying him to do nothing.

JD tells Crockett he needs him out of the bar, for the sake of the bar and his family.

Crockett accepts this, and Jon calls him a class act.

Jon tells JD that, as a guitar player and if his strings break he’s in trouble.

So, Jon places a guitar on the wall behind the bar.

He tells JD that every time something goes off the rails, he is going to cut a guitar string.

If all six get cut, Jon shuts them down.

As the stress test begins, Shawn notices the staff are mixing warm and cold beers in the same ice coolers.

Jon cuts two strings from the guitar and notes the two easiest things to do in a bar are bottled beer, and draft beer.

The staff has blown them both shortly after the stress test has begun.

JD struggles to even read orders or figure out who wrote them in the first place.

Jon cuts another string after twenty minutes when much of the bar hasn’t received a beer yet.

Customers find it odd that, despite only having beer, drink service is slow.

The kitchen is disorganized and tickets are unclear.

Jon cuts the fourth and fifth string for mistaken orders coming in and going out and this leaves just one string.

Jon says the staff all care but have no idea what they are doing.

Jon can’t believe a bar that only serves beer can fail this much.

Jon shuts the bar down with one string remaining.

Ashley tells Jon she thinks they did great tonight.

Jon tells her tonight sucked and JD tried but it was chaos.

Jon meets the experts and tells them he spoke to Mill Creek, a local brewery about contracting a private brew for the bar.

The next day, Kevin teaches the staff to make seasoned chicken that can be prepared in advance and smoked when needed.

At the brewery, the brew master explains how he makes different types of beer.

Lexy is blown away by how much they need to learn.

Jon says he needs JD to step up and Ashley to hold him accountable.

He meets with the couple, Ashley tells JD he needs to be more hands on with the bar and he promises he will.

Jon lays out major changes to the bar to his builders, including a name change.

Just before the reveal, Jon tells JD and Ashley he wasn’t sure they cared enough at first but now he thinks they do.

He tells JD he has fire in his belly now.

JD says he learned a lot about being accountable.

The saloon’s new name is revealed and the name is now The Dickson.

The staff love the new interior and JD especially likes the new stage.

The one-string guitar is still on the wall.

The kitchen has been expanded and remodelled.

There is a cosmetic fake smoker that releases fake smoke, that can be used to signal new batches of food.

They now have their own custom beer, the Swinging Dickson.

There is a player piano too.

Kevin complains Ashley is still moving too slowly.

JD is doing far better than the stress test and has grabbed the bull by the horns.

Jon tells the owners he left the guitar up because, when he got there, the place was hanging by a string and he signs it.

He asks JD if he’s willing to fight for the bar and he says that he is.

Jon leaves, telling them he wants to see a picture of their house one day.

Jon says failed businesses can lead to failed marriages.

He says JD and Ashley caught it in time and now they have a new bar to protect their future, and their marriage.


What Happened Next at The Wanted Saloon / The Dickson?

Six weeks later and sales have doubled.

The smoked chicken is popular and is constantly selling out.

Tammy has taken over as manager as JD prepares to release his first album.

The Dickson closed in August 2018.

The bar closed so they could focus on their newborn son and they also bought a home.

The bar was sold and reopened using the original name The Wanted Saloon.

Click for more Bar Rescues

Previous episode - Fatballs

Next episode - Britestar Tavern

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Fat Balls - Bar Rescue Update - Open or Closed?

Bar Rescue Fat Balls

In this Bar Rescue episode, Jon Taffer visits Fat Balls Sports Bar and Grill in Jacksonville, Florida.

Fat Balls Sports Bar and Grill is owned by Tony and Nagwa Azer.

They bought the bar in 2015.

The couple originally met in Egypt, married, and Tony brought her to America.

Tony expected to live the American Dream and they ended up with Fat Balls.

Their poor service and a bad name led to little to no foot traffic.

Miss Bonnie, a former manager, has no idea how the name relates to a sports bar.

Tony is inexperienced as a manager and tends to blame everyone but himself.

The staff is inexperienced, undertrained and lacks discipline.

Tony feels his attitude, tenacity and drive will let him successfully run any business.

Tony yells at his staff constantly.

The staff feel they are being blamed for the bar failing.

Krista, a bartender, says after two and a half years the place should be under control.

Tony blames his staff for the poor service and says he is stuck with them until he can find someone to replace them.

The business stress is taking a toll on the Azer’s marriage and Tony says this is not the life he wants to give her.

The bar is losing $10,000 a month and they are now $50,000 in debt.

Jon arrives with chef Jason Santos and bar expert Emily DeLissie.

Jon asks the experts that as the owners chose Fat Balls as their name and brand, would they expect them to make any other business decisions right?

Jason replies fat chance and Emily says she wouldn’t even go into the bar, based on the name alone.

The lights around the bar’s exterior windows make it look like strip club.

Jon is impressed with the size of the bar its kitchen.

There is good table seating as well as booths but the bar is literally empty of customers.

The bar staff include bartenders Kristen and Asia and servers Precious and Lexi.

In the kitchen are cooks Eric and John, who Jon points out is wearing headphones.

The staff are playing pool and putting on make-up as the bar sits empty.

Jon says it seems like a normal night to them.

Tony accuses his staff of not caring but Jon questions if he does.

Jon also has no idea how to evaluate a bar with no customers to observe.

Jon decides to go in and order food and drinks for ten people and put the staff to work.

He even threatens to fire everybody.

Jon enters to shocked silence and sarcastically says he’s glad he didn’t need a reservation.

Kristen sees Jon and hopes he can fix the things that need to be fixed.

Jon orders ten cocktails from the menu.

He asks Tony how they will do and Tony says he doubts they will get the drinks right.

When Jon asks why Tony says they are undertrained.

Jon asks whose fault that is and Tony says he has too much other things going on to train them.

Jon mimes playing a sad violin, then orders ten different meals.

Among the dishes is one called a Blue Balls Burger, which Jon feels no woman will ever order.

The drinks are served and Jon and Nagwa taste them and declare eight of the ten to be awful.

Meanwhile, the three cooks are struggling just to assign work.

Tony says you have to hold people accountable and Jon says he is holding Tony accountable.

He says he doesn’t want to micromanage.

Jon gets him to admit what he is doing now isn’t working and Jon tells him to manage his bar.

The staff start bringing out food items one at a time and Jon says he wants them all at once.

One of the chefs says he’s not going to rush when there’s that big an order.

Jon waits twenty-five and points out people can wait an hour for food.

When Jon shouts “Where’s my food?” at the cooks and John responds with “Be patient.”

Jon tells Tony to fire the cook and has to press him but he does fire the man.

John feels he was in the right and that he was disrespected.

Jon goes into the kitchen to see what is happening behind the scenes.

Many of the meals are overcooked, meat is sitting on ice at unsafe temperatures. Jon tosses the prepared food on the floor.

Then, he rips into Tony for walking by problems and not fixing them.

He says Tony doesn’t have the respect of anyone in the building and expects everyone else to do things he doesn’t take responsibility for.

Jon calls Tony the epitome of failure and calls him lazy and tells him to clean the dumped food up himself.

Eric the chef says it was good to see someone else yell at Tony instead.

Jon tells Nagwa her husband has to fight for this.

Tony feels it went worse than he expected and that the staff should be held accountable for their failings.

Tony starts cleaning the bar himself, to the shock of the staff.

Jon says Tony doesn’t clean, doesn’t train staff, and wonders why he’s failing.

Today, Jon plans to teach him why and gathers the staff, as well as the Azers, to ask people why they think the bar is failing.

The answers include service, organization, the drinks, lack of training, delays in food and frustrated customers.

Jon also brings up the online reviews of the bar and they are all bad.

Jon brings in former manager Bonnie.

Bonnie worked there for two and a half years and says the failings start with the owner.

The staff say Bonnie was hard to deal with but she was a real manager.

Tony says he’s lost the drive and hunger he had when he started.

Jon says he’s in debt and has two young kids at home.

Jon says Tony is full of ****.

Tony says he’ll own up to his failings but continues to angrily attack and blame the staff.

Jon says he needs to use his anger to motivate himself.

Jon brings Emily and Jason back in and says it doesn’t need to be hard, it needs to be smart.

Emily trains the bar staff in making less syrupy drinks and how to properly shake a cocktail.

She teaches them to make a drink called a Hurricane.

Jason teaches the kitchen to make some new seafood dishes.

For stress test, Jon wants all bad drinks dumped in a bucket.

The bartenders don’t know how to stage and the cooks don’t either.

The drink and food orders pile up and after just 15 minutes Jon says they’ve lost it.

Most people don’t have drinks and no one has food.

Emily dumps more bad drinks than make it to tables.

Food and drinks are both being sent back by customers.

The kitchen is a nightmare with a severe lack of organisation and the staff are disheartened.

The food is so bad Nagwa eventually refuses to serve it.

With only 40 customers they can’t get one table right.

As the stress test is so bad Jon shuts it down.

Jon and the experts meet to plan and Jon tells them that the median household income in the area is below the national average.

They need a concept that is relatable to a diversified audience, provides value and is simple to execute.

Jon comes up with a New Orleans theme and Emily teaches the bar staff a Sazerac, the signature drink of New Orleans.

Jason teaches the cooks new dishes to meet the theme.

Jon goes the Azer’s home to talk to the couple there.

Tony admits what Jon did the first night was necessary to wake him up.

Jon says the kitchen needs management and Tony will have to lead them.

Tony finally realizes it’s all up to him and Jon tells them they have to be there for each other.

At the relaunch, Jon says Tony lost his fire, but he cares again now.

The bar has been given a new name, The Bayou.

Inside, the look is more modern and classier with TVs on the walls.

The bar looks better and the pool tables have been replaced.

A draft wine system is in place and the beer taps now have flow meters.

There are new POS stations and Jon gives Tony a lifestyle subscription to Jon’s only virtual training platform.

There is even a DJ booth for nighttime parties and the lighting changes as well.

The staff step up. Jon says Fat Balls had no identity, The Bayou does.

Tony is managing and Eric is handling the kitchen well.

Tony is complementing his staff and is not yelling.

The Sazeracs are very popular and a customer says he will leave a five-star review and will be coming back.

The Azers thank Jon and Tony says things are perfect now.

At the end, Jon says the Azers can now have a chance to live the American Dream.


What Happened Next at Fat Balls ?

Six weeks later, Tony hired a new GM and more kitchen staff.

Tony and the staff continue to put Jon’s training into action and make the bar a success.

They didn't keep the name The Bayou and reverted back to Fat Balls shortly after filming.

Tony changed the name back as people thought the bar had closed and his sales declined.

Fat Balls closed in May 2019 and was sold to new owners.

Reviews were more positive after Jon transformed the bar.

Click for more Bar Rescues

Previous episode - Blue Water

Next episode - The Wanted Saloon

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Bluewater / Sydney - Bar Rescue Update - Open or Closed?

Bar Rescue Blue Water

In this Bar Rescue episode, Jon Taffer visits the Bluewater Daiquiri and Oyster Bar in Jacksonville Beach, Florida.

Bluewater Daiquiri and Oyster Bar is owned by Chung Ong.

In 2006, he emigrated from China to America and he is originally from Malaysia and moved to California at 17.

The bar is run by General Manager Charlie, who says he knows the bar business well.

Six weeks after Charlie was hired Ching went to New York for eight months.

Chung says there are management issues.

Charlie’s girlfriend Brigette is a bartender at the bar but she had no prior experience.

Chung has already put $300,000 into the bar.

Now he’s losing $10,000 a month and had to sell another business to keep the doors open.

None of the staff really know Chung as he is never around.

Jon meets with expert Lil Jon, one of the best party DJs in America.

They think that the front looks old and dated.

Lil’ Jon says the inside décor looks like Spongebob due to the underwater motif and that’s not good for a party bar.

Brigette does not impress Lil Jon.

Chris is one of the bartenders and Victoria is a server.

The cook is a woman named Kat.

The crowd is not bad in size but there isn’t a party atmosphere.

The recon team are from Lil Jon’s staff.

When asked about specialties Brigette says they don’t really have one.

Lil Jon says it’s a daquiri bar and they should be pushing that.

It turns out only three of the daquiri machines are even working.

Meanwhile, the owner is sitting in the back office and not interacting with the staff or customers.

The cook shells oysters well.

The crab legs are greasy and there are no crab crackers available.

The staff run down the restaurant to customers.

Lil Jon says he would have left by now so Jon heads inside.

Jon summons Chung and Charlie to the restaurant floor.

He asks Chung if Charlie is doing and good job.

Chung says he did at first.

Charlie doesn’t even know what daquiris are actually available that night.

Jon says there should never be a cash handling employee who is also the bartender’s girlfriend.

Jon says if Charlie wants to keep his job he has to fire Brigette.

Jon says tomorrow he will teach Charlie to be a real manager, which he obviously is not.

Charlie meets Chung out back and gives his notice and tells Chung to find a new manager but returns the next day.

Jon says the bar lost $3,255 due to overpouring, giving drinks away or stolen.

He says Charlie should have noticed all that and he cost Chung that money.

Jon says Charlie is incompetent or dishonest.

Charlie says he’s not dishonest and he never took anything.

When Jon asks, he says he is not a competent manager at the moment.

Jon also says Chung can’t be in the office when the bar is open and needs to work with Charlie.

Charlie says it feels like Chung doesn’t care.

Charlie says he respects his staff and his customers and cries a little as he says that it sucks failing.

He says he has passion and Jon says he sees it.

Charlie wants to make it right.

Jon calls in his experts and Charity Johnston is a mixologist, who understands part bars.

She says the bar needs to have a fun atmosphere.

Michael Ferrarro is chef and restaurant owner.

He says the food in the area is great and they need to capitalize on that.

Bar training with Leah a new bartender starts with the staff not knowing what goes in a classic daquiri.

She gives them a lesson in mixing and ask Chung to demonstrate what he learned.

The staff are surprised when he does.

In the kitchen, Michael teaches Kat, Charlie and Chung how to make Oysters Rockefeller.

For the stress test, Chung is going to need to be out of his office, running his bar.

Jon also says Charlie is really going to work tonight.

The stress test begins breaking down quickly.

Jon has to push Chung to interact with customers.

Chung feels things are going ok but they need to step up their game as they are falling behind.

Kris becomes frustrated behind the bar and begins making more mistakes.

Jon says the young crowd wants drinks and food quickly.

The longer they wait the more the atmosphere breaks down and it becomes a downer.

Chung’s food orders don’t differentiate between which customers are getting which item.

Charlie tries to help, but doesn’t pull the team together and truly manage.

After shutting down the stress test, Jon says all Charlie did was act like a busboy.

Jon asks Charlie what went wrong.

Charlie says they were overwhelmed and underprepared.

Jon says they had no system no management.

He says a bar is supposed to be packed on Friday and Saturday night.

Jon says Charlie is a worker, not a manager, and he has to change that or Chung will keep losing money.

Jon calls Charlie “Mr. Excuses.”

Chung is not sure if Charlie can change, especially after being given so many chances.

Jon meets with Chung to talk about Charlie.

Chung feels Charlie is lazy when he is not around.

Charlie refuses to talk to Jon.

Chung shows more passion than he has before and threatens to fire Charlie.

Chung eventually says the problem is that Charlie is not willing to change.

Charlie refuses to talk, so Chung tells him his job relies on it and he says he’s done.

Jon goes to try to talk to Charlie, who says Jon has taught him nothing and is a terrible motivator.

Jon tells him this is his chance to turn it around.

Charlie agrees. Jon says Chung will be hurt without Charlie.

Chung agrees they need him.

Jon asks what Charlie’s biggest learning was and Charlie says it’s personal responsibility.

Jon asks if Chung will help him. Chung says he has Charlie’s back. The pair shake on it.

Jon meets with the experts.

He lays out the bar is in a great marketplace and has beach access.

The store’s biggest asset is the staff but Jon wonders if Charity can get the bartenders ready in time.

She says she’s going to have to make it simple.

Jon suggests colorful, fun, drinks with citrus.

Michael teaches the kitchen staff to make fish sandwiches and fish tacos.

At the reveal, Charlie says that they now understand Chung’s pain, and he understands theirs.

The reveal shows the bar’s name has been changed to Sydney: An Australian Beach Club.

Inside the décor matches the new theme, complete with a fake shark head mounted on the wall.

The daquiri machines are properly frozen and everyone loves it, especially Chung.

Jon shows off the acrylic glasses that are resistant to breaking.

Three new point of sale terminals have been added.

Jon also supplies a subscription to Serve Safe to allow for further training and Jon’s old training program.

Phone charging stations have been installed and an automatic DJ machine with 50,000 songs.

The shark head is meant to be a perfect photo opportunity.

Jon says Charlie is helping and Chung deals with customers and helps out.

Chung is left very excited for the future.

Jon’s final thoughts are that Charlie improved and Chung learned that together they can be a success.


What Happened Next at Bluewater Daiquiri and Oyster Bar?

Six weeks later and the sales have doubled.

Chung visits the restaurant every day and Charlie is still manager.

Bluewater Daiquiri and Oyster Bar / Sydney closed in January 2019.

They had previously had a poor health inspection in October 2018.

The inspectors found dead rodents and birds and evidence of a live infestation amongst other cleanliness issues.

Click for more Bar Rescues

Previous episode - The Airliner

Next episode - Fatballs

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The Airliner - Bar Rescue Update - Open or Closed?

Bar Rescue The Airliner

In this Bar Rescue episode, Jon Taffer visits The Airliner in Los Angeles, California.

The Airliner is owned by Luiz Quiroz who took over the bar after working his way up from a dishwasher.

He wanted to stand out and started as a Latin Jazz bar and made up to $60,000 a month.

But after the first year it died down and all genres of music was let in.

They were booking everything from Death Metal to Folk, Poetry, independent music and punk; just to pay the bills.

The kitchen is dirty and they run out of stock frequently.

Nadia was hired as a general manger.

Even with her 20 years of experience she can’t get Luiz to make the needed changes.

She ends up cleaning the bar daily.

They are losing $6,000 a month, are 6 months from closing completely and the bar is in serious disrepair.

Jon recons the bar with expert mixologist Phil Wills and expert chef Michael Ferraro.

Phil recognises the bar as he was a frequent patron for the concerts.

He also reveals lots of famous people who have performed at the bar like Lauryn Hill, Prince and Common.

They love the outside of the building as it is vintage and historic.

They see the inside and it is empty.

They see Luiz and Jon fills them in on his situation.

They see Nadia the manager, Luiz the cook and Jorge the barback.

Jon has enlisted American Authors, a band of four musicians to test the service of the bar.

Nadia serves them when they come in and they don’t have a cocktail menu but she introduces their specials.

They order an old fashioned and a miss mary jane.

Nadia makes several mistakes in the recipe, not knowing how to use some of the tools.

They ask about the stage and she tells them it doesn’t get much use.

The drinks they have ordered taste horrible.

There is no philly cheese steak so they order nachos.

They are given a number and are expected to go collect their food from a window once the chef yells their order number.

In the kitchen, the fries in the frier make a very loud noise that they can hear from the bar.

The team are horrified and note it is a fire harzard and the cook is unsanitary and cutting corners while cooking the meal.

The spies go pick up their meal and can tell the cheese isn’t real.

It is very greasy and tastes awful.

They see Luiz sit at the bar all night just taking his drink.

Jon comes in and meets his spies and they give feedback to Nadia and Luiz.

Jon shows them the fryer with dirty oil, the grease caked surface and Nadia says she tries to clean but can’t do it all herself.

She also isn’t given money to buy new oil by Luiz.

It is a mess and American Authors said they don’t want to be anywhere near the venue.

Jon tasks them with cleaning the kitchen before the next day.

Nadia joins the staff to clean but Luiz abandons them.

The next day, Jon meets with staff to find out what is wrong with the bar.

Nadia and Samantha, Luiz’s daughter who works there 2 nights a week, help clean but are frustrated with Luiz not giving them support.

The staff also complain about inconsistent pay and their lifestyle and that their families have had to adjust.

They feel Luiz has checked out completely.

Jon brings in his experts and Phil takes the staff on making drinks quickly and consistently in plastic glasses.

He also helps them make batch cocktails to cover more orders faster.

In the kitchen, Michael trains the staff on making a dish from his restaurant.

For the stress test they are simulating a live performance night for the changes that happen at different points of the night.

The stress test starts and Luiz is off to a good start and pours well.

The first part of the night is serving all the patrons before the show starts.

Phil is confused by the food collection process and it looks like it might be a problem.

Jon points out it is problematic to the customers as it interrupts their experience.

In the second part, Jon has a live band come in and this gives the bar a break.

However, they should have still been trying to sell during the show.

Once it’s over, the avalanche of people overwhelm the bar and Nadia gets messy.

The customers complain of the food collection process.

Luiz is finding it hard using the POS as there is only one machine.

Jon sees that they can’t catch up and they have a lot to work on so shuts down the stress test.

Regrouping that evening, they resolve to change the process.

They need more hands as Nadia can’t be trapped behind the bar.

Jon meets with the staff the next day in a different location.

They resolve to get more bodies to help on relaunch night and sell during the show.

Jon takes some time with Luiz to snap him out of his funk.

Michael takes the kitchen staff through making a chicken buffalo meatball.

At the bar, Phil takes the bar staff through making some more cocktails.

On relaunch night, the new bar revealed.

The exterior hasn’t been changed too much.

There has been some restoration, a marquee and signage.

Inside has been modernised and has a whole new vibe with lighting systems on the stage and a small remote bar stage-side.

There are three Harbour Touch POS systems, lights from Lamps Plus and a lifetime subscription to Partender.

There is also a lifetime subscription to TVT for trainings.

American Authors are coming back to perform that night and 200 people are already waiting for the venue to be opened.

Nadia takes charge immediately to get ready for the relaunch.

On relaunch, the bar is ready and the orders are out to customers quickly.

The kitchen also gets busy almost immediately and they have staff run the food.

Soon the concert gets underway and patrons are eating and drinking while enjoying the concert.

Post show, even while busy they are able to serve the food and drink to customers without leaving them waiting.


What Happened Next at The Airliner?

Six weeks later it is revealed that Luiz is still hands-on at the bar.

The sales have increased by 10% and promoters are interested in booking the venue.

The Airliner is open but with new owners.

Reviews after the show were very mixed with complaints about the staff and compliments for the theme nights and bands.

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Phish Heads / Phish Tales - Bar Rescue Update - Open or Closed?

Bar Rescue Phish Heads

In this Bar Rescue episode, Jon Taffer visits Phish Heads Bar and Grill in Lake City, Florida.

Phish Heads is owned by Phillip and Toni Crenshaw.

They bought the bar in 1999 and were one of the first to open in the area.

They were busy in the beginning and doing about $2m a year.

They decided to expand and spent over $250,000 remodelling the bar.

The owners could not keep up with the late nights at the bar.

They hired their son, James to be general manager in 2009.

He was straight out of college and the business suffered from his inexperience.

The staff don’t respect him because of his attitude and the pass his parents give him.

The bar is now losing $5000 a month and the owners do not want to fire their son.

Jon recons the bar with expert chef Aaron McCargo jr and expert mixologist Mia Mastroianni.

They see the bar’s interior is dated and they are in a difficult market location.

He fills them in on the history of the bar and they are $250,000 in debt.

Amy and Kelly are bartenders, Destiny is a server and Chris is the kitchen manager.

They see James and the bartenders drink on the job.

Jon sends in a country DJ in the local area and his friend to test their services.

The bar has no specialty menu and they end up ordering an old fashioned.

In the kitchen, they see the outdated use of steak weights.

James gets into an argument with a server and his mother.

They see bartenders pour with a handle bottle which hinders accurate pours.

The spies hate the food and barely touch it, they say the only good thing was the beer.

The team are tired of the disrespect of James and Jon enters the bar.

Jon meets Toni and James.

He points out that he doesn’t look like a manager and no one respects him.

James reveals even though he has been at the bar for 9 years.

He still can’t run the bar by himself.

Jon asks the parents why they tolerate him since their retirement is on the line.

James doesn’t know if he cares about his parents’ problems.

Jon decides to take James through bootcamp.

He stripped him of his manager title.

Jon made him barback for the stress test the next day.

Jon wants the owners to write down all the responsibilities expected from James.

The next day, Jon comes in and has a meeting with the staff.

He wants to find out what they think the problem is.

James says the bar had been in a decline even before he came on board.

He blames the staff for most of the issues.

Other staff say he is the problem and he is disrespectful to them.

Jon brings a Bevinco report to check if the staff are giving away drinks.

They are doing well with only a little overpouring.

Jon also has a YTD report.

They lost about $72,000 on food sales and high beer costs.

They had a total loss of over $100,000 the previous year.

James’ parents finally reveal they don’t believe in him.

The owners and James are made to apologise to staff.

They apologise for the culture they have created at the workplace.

Jon brings in his experts.

Mia is pleased to have permission to put James through the ringer.

She starts by having him run ice for their training.

Mia tells them why their handle bottle liquor is bad for their work.

They need to have a signature cocktail menu.

They learn how to make a margarita.

They have James clean up then each of them practice.

In the kitchen, Aaron takes the staff on how to make burgers.

They are to make them without the use of steak weights.

For stress test, Jon gives the customers glowsticks.

At the end of the night, if they have had a good experience they give Toni their sticks.

For every stick taken away, that’s an unsatisfied customer.

The orders come in fast and James is needed immediately to find specific glasses.

The bar is slow and most of the room hasn’t been served.

In the kitchen there up to 12 tickets that have not been attended to.

They were dumped instead of added in a regular pace.

Toni also put an idle James to work tending to tables.

He is running around and helping where he can.

The service is slow.

Customers leave after waiting for about 45 minutes with no food or drinks.

Glass is broken at the bar and it is chaos.

It’s time to collect the glow sticks and they only get 3 sticks.

The bar is shut down and the staff regroups to discuss the evening.

James is praised and promoted back to manger.

Mia takes the bar staff through special cocktails to be served in coconut tiki mugs.

Aaron takes the kitchen through making a fish taco.

Jon meets with the owners to discuss their situation and help them get through to James.

They all finally get on the same page and James states his commitment to their future.

On relaunch night, James is back and is in a suit.

He is finally looking like a manager and future owner.

The bar has been renamed to Phish Tales, creating a future with respect to the past.

There are also call to actions to promote what they sell.

They let customers know they have burgers, wings and are not limited to seafood.

Inside the bar has been given more colour against the warm background.

There is a new workstation and four Harbour touch POS terminals.

There are paper table tents.

All of the tents have different fish tales to entertain customers.

East Coast Chair and Barstool provided all table tops.

Dimension Designs did all walls and custom graphics.

They have a lifetime subscription to TVT for training.

All three owners go outside to invite the customers in.

The bartenders are struggling with the busy atmosphere.

The kitchen is doing great with low ticket times.

James is doing great expediting and running food and drinks.

The bar finally catches up and the night goes great.

Jon leaves them with a parting gift of a glow stick mounted on a frame.

He has signed it and hung it on the wall.


What Happened Next at Phish Heads?

Six weeks later, it is revealed sales are up 33%.

Phil and Toni are saving the profits for their retirement.

James is still dressing up for work.

They have kept the name Phish Tales.

Phish Tales is open.

Reviews are positive with many patrons enjoying the food.

There are positive comments about staff.

They appeared on an episode of America’s Best Restaurants.

It is due to appear on their channels in 2025.

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No Name Saloon - Bar Rescue Update - Open or Closed?

Bar Rescue No Name Saloon

In this Bar Rescue episode, Jon Taffer visits No Name Saloon in Edgewater, Florida.

No Name Saloon is owned by Jim Kelly, a businessman and former restaurant owner.

He bought the biker bar in 2012.

He has future prospects for the bar and is intending for his daughter Susan to run the bar one day.

The bar has been popular and when they hosted Oktoberfest it brought in 10,000’s of people.

The place had been closed 3 years before Jim took over.

The loyal customers came back with Jim pocketing almost $20,000 in profit monthly.

They have had health scares but Hurricane Matthew set them back by a lot.

Their home was destroyed so they live in their former office above the bar.

They have had a hard time completing renovations and old, aggressive customers are driving away new customers.

They are losing $7000 a month and are in $800,000 debt.

Jon recons the bar with expert bartender Lisamarie Joyce and expert chef Ryan Scott.

They observe the bar and it is a large property with outdoor and indoor spaces.

It is compared to a rundown biker coachella.

Inside the bar there is a lot of dust, vandalism and clutter.

The bar is too embedded in its biker identity that non-biker patrons wouldn’t feel comfortable visiting.

They see Jim and his wife Melonnie and Jon fills them in on their financial situation.

There is tension between Susan and Jim because he doesn’t want to hand the bar over, even though she thinks she is ready.

They note the bartenders and servers are all wearing corsets which Lisamarie says is very uncomfortable to work in as bartenders need to move.

Jessica and Brandy are bartenders and Kevin is a Barback.

Jon has a bar magazine editor Art and his friend Alexa enter the bar to test the service.

They ask for a drink menu but they don’t have any and are recommended a strange cocktail, which is too sweet.

They are also recommended the philly cheesesteak sandwich, which they order along with a chicken sandwich.

Bob is the cook and is using several dirty grey towels while cooking.

He also cooks the meat poorly.

Jim catches some patrons having sex in his bathroom and kicks them out.

In the kitchen, the chicken sandwich is not a good portion size and is so huge that Jon’s team is shocked.

The chicken is so tough Art can’t cut it on his own and sends it back.

The cheesesteak is also returned because it is dripping with grease, so it is also sent back.

Jim hears their complaint and grants them a refund but doesn’t apologise for the issues.

Art and Alexa order a desert shot and the bar pours a shot from a curdled bottle.

Jon and his team go in and pull Jim and his family aside to talk to them on all they noticed.

The kitchen is dirty and Ryan opens up greasy panels, showing them the dirty towels.

Jon asks them to clean up the bar then talks to Jim and Melonnie alone.

Jim tells them of their living situation and how him and his wife are both cancer survivors.

The next day Jon sits with the staff to find out why the bar is failing.

They say the drinking behind the bar contributes to the problems at the bar.

Jim says he shut it down but when confronted he admits he just looks the other way.

Jon points out his looking the other way has led to the inconsistency in service.

Customers are disrespecting the space by having sex in the bathroom and drawing lewd images in the public spaces.

Jon introduces his experts and his plan to help them get their costs under control.

Ryan sees the kitchen has been cleaned but goes into their walk-in.

He discovers they have food stocked to last them months and this is where all their money has been going to.

Ryan takes the staff through making a better tasting philly cheesesteak with chicken and with the oil drained out.

Lisamarie takes the staff through making a balanced cocktail.

She also teaches them consistency in drink recipes using a margarita as an example.

She also announces to the female members of staff that they won’t be wearing a corset for the stress test.

She tells them that there are other ways to be sexy behind the bar.

Jon has Susan manage the staff and customers and Jim is in the kitchen helping Bob.

The stress test starts off slowly.

The bartenders are not properly distributed along the bar and they are looking bored and tired.

The food is not properly ticketed and they have problems finding the customers.

Susan is tanking as she is only bartending and not managing the bar and Bob is overwhelmed in the kitchen.

The bar is getting off track and dirty tools are piling up as there is no barback.

They have no workstation and only one POS system.

Susan is washing glasses while the barback is missing so she goes to find him.

They can’t catch up so Jon shuts the bar down.

Jon meets with staff and Susan is told she can grow into the role and her parents need to trust her with more.

Susan and Jim talk and they agree to a timeline of a year to put her through and consider a handover.

Jon meets with Jim and Melonnie the next day and tells them that it is hard sacking poor performing staff when they are family.

He is happy they are committed to training her for a year.

Lisamarie takes the staff through making cocktails that are female friendly.

Jon’s team work on the bar for over 24 hours.

They only work on the inside as the name and the exterior look is synonymous with the community.

Inside the bar has been made to look warmer and more upscale.

A separate signature wall has been created with markers available to discourage vandalism elsewhere.

They now have tables with adjustable legs so people can play darts.

Logos Promote created the mural on the signature wall.

There is a lifetime subscription to Partender for inventory.

There are new uniforms, new POS systems, ice bins and workstations.

The staff are the first to sign the wall.

They open for relaunch and the patrons love the new No Name Saloon.

The bartenders are smiling while making drinks and entertaining customers, working 3 times faster.

The kitchen is also doing well delivering on the tickets.

Susan is doing a lot better managing the floor and asking for her father’s support.


What Happened Next at Phish Heads?

Six weeks later it is revealed, food and beverage sales are up 30%.

Susan has taken over bookkeeping and is on track to own the bar in a year.

Jim and Melonnie have started plans to rebuild their home.

No Name Saloon is open.

Reviews are mostly positive with compliments to the bartenders and atmosphere.

A wrongful death suit was filed that included the producers of Bar Rescue after the failed to improve security at the bar.

Travis Jones was sadly shot dead at the bar on 19th August 2017.

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