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Bar.Rescue.S10E06
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00:06For over 30 years, John Tapper has traveled the country saving hundreds of bars from failure
00:13and ruin.
00:14Now he's heading to Nolensville, Tennessee to attempt to rescue HappenChance Social
00:20Lounge.
00:21When half your customers leave, you have no brand equity anymore.
00:25You get that?
00:26In 2020, attorney Amanda Guy and her husband Dylan decided they wanted to build a bar
00:34from the ground up.
00:35My professional background is I'm an attorney that practiced for about eight years.
00:40But we wanted to have that time freedom that comes from having your own business.
00:46And we loved it here and we saw the need in the community for something that we wanted
00:51to offer.
00:51So we're kind of the suburbs of Nashville and we wanted to have something that you
00:57wouldn't find here.
00:58Our whole concept is kind of a city experience in the suburbs.
01:01Who would have thought driving through Nolensville, Tennessee, population of a few hundred people,
01:06you'll find this amazing wine and cocktail lounge.
01:08And that kind of ties into our name as well.
01:10There's so many different things that have happened in our lives that HappenChance is just so appropriate.
01:15You know, how we met.
01:16I was supposed to go to one place.
01:17She was supposed to go to one place.
01:18And then we ended up meeting at another.
01:20It was by HappenChance.
01:21But the couple's desire for a more urban experience in their suburban bar left them with a different
01:28aesthetic than they initially envisioned.
01:30We hired two interior decorators.
01:32We hired an architect.
01:33We hired someone to do our build out.
01:35We hired all kinds of people.
01:37And it did not turn out the way that I saw in my mind.
01:40It's got graffiti and then, like, the infamous cocktails that's on our wall.
01:46Nothing screams high-end like.
01:49Despite initial issues, HappenChance was a big hit in Nolensville.
01:54When we first opened, it was right after lockdown.
01:56People were scratching and clawing to do something.
01:59It was popping.
02:00And then the past few years, numbers have started to go down.
02:05But as sales dropped, Demanda had to take a step back from the bar
02:09after welcoming their first child.
02:11Prior to our daughter Harper being born, I was here, you know, five or six days a week.
02:16Now, I'm lucky to be here two days a week.
02:19Now, if I'm in the weeds, I need to step it up more.
02:21With no bar experience to rely on, Dylan is struggling to assume a leadership role.
02:27Dylan is, he's like a golden retriever.
02:31Like, he wants to be, like, everybody's friend.
02:33Well, that's a problem.
02:34Sometimes when he needs to set the tone or be a manager, he's a little bit too nice.
02:38It's almost a little bit of a pushover.
02:40They're great folks.
02:42Personally, when it comes professionally, we're actually looking for that structure.
02:47Losing $2,000 a month.
02:49Amanda and Dylan are on the verge of losing everything.
02:52I don't know how much longer we can do it.
02:53Credit cards are maxed out when it comes to paying the rent.
02:56When it comes to paying our food distributors, we're always late.
02:59We do have about $250,000 outstanding loan.
03:02It was a family loan in addition to what we put in ourselves.
03:06I mean, we're talking close to $500,000 investment.
03:09With only a few months left before closing, Dylan and Amanda have decided to pull back the doors, bust open
03:16the books, and make a call for help to Bar Rescue.
03:20I do fear that if we can't get his help, then we won't be around much longer.
03:36Chris.
03:37Hey.
03:38Good for being here, man.
03:39Thank you so much.
03:40I'm excited about you being here, but NSYNC aside for a minute, you've invested.
03:44I am.
03:44I did.
03:46So you took the leap.
03:47I did.
03:48And you guys are doing well.
03:49It's just a great place.
03:50You have so many great bars going on.
03:52You've been in hundreds of bars, literally all over the world.
03:55When we toured, that's what we would do.
03:57You know, it's like I got to go to dive bars.
03:59I got to go to expensive bars.
04:00I got to go everything in between.
04:02So you know every type of bar.
04:04Right.
04:04And what makes it work.
04:06Absolutely.
04:07And no different than music, you feel it in your gut.
04:09Yeah.
04:09Oh, yeah.
04:10So we're in Nolensville, Tennessee.
04:11Not far from where you live.
04:12Not far.
04:13Right down the road.
04:14The income level is twice the national average.
04:17Married 64%.
04:18And the median age is 39.
04:20So it's 20% older than America.
04:23Yeah.
04:23So this is an affluent.
04:25Right.
04:25Upscale community.
04:26Yeah.
04:27You know, we're all locals around here.
04:28Nobody comes down to Nolensville when they're visiting Nashville.
04:32This is a local bar.
04:33So you want it to have that feel.
04:34So when you think about that, happenchance social lounge.
04:39If it's a lounge, you know you're going in to relax.
04:43It's not a dive bar.
04:44They've got some kind of expectations.
04:46A little more upscale.
04:47Right.
04:47Right.
04:47It isn't the bad outside, Chris.
04:50Right.
04:50It doesn't look terrible to me.
04:51Yeah, I know.
04:52Welcome in, guys.
04:53Hello.
04:55But look at this place for a moment.
04:58Look at the writing, the graffiti on the walls.
05:02It's strange because you can see it dripping down.
05:04It's not like they did it to make it nice and clean and neat lines.
05:08They made it to make it a little grungy, kind of.
05:12And the neon.
05:13The neon.
05:13How about the word cock?
05:14Cock.
05:15Separated.
05:16Yeah, from pale.
05:16Very upscale.
05:17It just doesn't look right.
05:19Like for an upscale place, I would say.
05:21So this bar was opened by Dylan and Amanda.
05:26Amanda was a criminal defense attorney.
05:28Okay.
05:28Her husband, Dylan, didn't really do much of anything.
05:31So they decided to open a bar.
05:33They spent $250,000 opening it.
05:37Now they borrowed another $250,000 from Amanda's parents.
05:42Imagine if you were Dylan and you're borrowing a quarter of a million dollars from your wife's
05:47parents for business that you're running and you're failing.
05:50I can't imagine borrowing $10 from my wife's parents, let alone that.
05:54There's Billy the bartender.
05:56Word.
05:56And there's Andy the cook.
05:58And so it begins.
05:59Kitchen doesn't look so egregiously terrible.
06:02Mm-hmm.
06:02I've seen worse for sure.
06:03I bet you have in your dive bar.
06:05Oh, yeah.
06:06So it looks like he's making sort of a flatbread of sorts.
06:09It looks good.
06:11It does look pretty good.
06:11Food is well presented.
06:13He's wearing gloves.
06:14Things look fresh.
06:15Mm-hmm.
06:15Nothing looks bad.
06:17Thank you, sir.
06:17You're welcome.
06:18Here we go, guys.
06:20We got a small charcuterie.
06:22Thank you so much.
06:23Absolutely.
06:23My pleasure.
06:25Well, for recon tonight, I got your buddies.
06:28Oh, yeah.
06:29Yeah.
06:29So we got Preston and we got Neil.
06:31Neil, yeah.
06:32Preston is also a musician, correct?
06:34He is.
06:35And he knows the area.
06:36He's from around here as well.
06:37And Neil's been on morning news here for almost 30 years.
06:41Wow.
06:42And he's gonna know what's picking up and what's not picking up.
06:45Is there a menu?
06:46Yes, sir.
06:46On this QR code right here.
06:48Right there.
06:49Move.
06:49It's like taking a picture.
06:51I know, but it's not going.
06:52I don't like it.
06:53Don't like it and do it again.
06:54You need to upgrade your phone, man.
06:55The whole thing is unraveling already.
06:57What do you think when you have to use your phone to get the menu?
07:00You know, it's funny because we went through COVID.
07:03We went through the times where I get it.
07:05You can't touch things, but we're out of that now.
07:07You know, you want to go back to those times where, hey, give me a menu.
07:10Let me see what you guys have, especially this demographic.
07:13Like you're saying, hand them a menu.
07:15Don't make them go.
07:16Oh, I got to go on my phone.
07:18And hand them a menu that classes up the environment.
07:20Let me see if that fits.
07:21All right.
07:22I'm going to do the banana rack.
07:25I'm going to go with pink cockatoo.
07:26Pink cockatoo?
07:27Yeah.
07:28That sounds awesome.
07:29Let's do it.
07:30You hungry, man?
07:32I'm starved, dude.
07:33So this is their menu.
07:34They have delicious soup options.
07:37You don't know what it is.
07:39They got empanadas.
07:41Empanadas?
07:41Yeah.
07:42This is not exactly a Hispanic neighborhood.
07:44That doesn't make a lot of sense to me.
07:46They have a charcuterie board.
07:48Which a lot of people around here probably can't even pronounce charcuterie.
07:52Say that word.
07:53Say it.
07:54Say it.
07:55Charcuterie.
07:58Charcuterie.
07:59Char...
07:59What?
08:00Cooter.
08:00Can you say cooter?
08:02Charcuterie.
08:02I'll have you say it.
08:03There's no right way.
08:04There's no wrong way.
08:04There's no right or wrong way, man.
08:07See that bottle that he's pouring in?
08:08Mm-hmm.
08:09The drink is pre-mixed in that bottle.
08:11But you can't do that.
08:13If you're going to pre-batch cocktails, I can put the juices and everything in it.
08:16But I got to pour the liquor in separately.
08:18There you go.
08:19You're very welcome.
08:20Let's see what they think of these.
08:22That's a nice presentation.
08:24It's like feathers on a cocktail.
08:26Long time no secrets.
08:26Hey, cheers.
08:29That's a good drink.
08:31Mine's awful sweet.
08:32Too sweet.
08:33Yeah.
08:34You got to try that.
08:35I can't say it ain't good.
08:37It tastes candy.
08:38It tastes like candy.
08:40You want to get you something else?
08:41Try it.
08:43If you don't like it, I'll get something different.
08:46Yeah.
08:47I mean, that's smooth.
08:48Let's do it.
08:49Banana wrap coming around.
08:50Let me get strong.
08:51So he turned in one for one.
08:52But they had to dump that drink down the drain.
08:54There goes the profit on the other two.
08:56Yeah, there's money.
08:59Look at that.
09:00It's not a bad plate.
09:01Mm-mm.
09:03Corner out?
09:04Okay, here we go.
09:05Oh, there's the charcuterie.
09:06Oh, cool.
09:08That was good.
09:10Cheers.
09:12All right.
09:13You know, when I look at this, Chris, the food doesn't look bad.
09:16Yeah.
09:17They got a drink they both like.
09:18Mm-mm.
09:18They're in a clean environment.
09:20The sad thing is Dylan is really trying.
09:22Yeah.
09:23And Amanda's really trying.
09:24But in spite of their trying, they're losing everything.
09:28And they're never going to be able to pay her parents back that $250.
09:31So this is a crisis.
09:33I got to go in there and I got to make them throw away what they love and start over
09:38again.
09:38And that's not easy.
09:40Let's go in together.
09:49What's up, boys?
09:50Well, hi.
09:50This is Chris from NSYNC.
09:53How are you?
09:53Pleasure.
09:54Very nice to meet you.
09:55And these are his friends, Preston and Neil.
09:57Yes.
09:58So let me ask you a question.
09:59When you came in here, did it make sense to you what this place was?
10:02Not really.
10:03I'm searching for an identity in here.
10:05How would you describe this?
10:07Man, I just feel like it's confusing a little bit.
10:10When I come into a place like this, I want intimacy and where I can have a conversation with my
10:14brother here.
10:15Yeah.
10:15We're not getting that here.
10:17You go to work, guys.
10:18All right.
10:18Thanks, guys.
10:18So much.
10:19The hard part, man, was the owner was such a good dude, man.
10:23And you don't want to just deflate him, you know, right off the bat.
10:26But, I mean, right when you walk in the door, it's like cocktails.
10:29As big as you can see it.
10:31And you're like, okay, I know we're coming in for a drink.
10:33Man, right in our face.
10:35Yeah, don't put a big **** in my face.
10:37Oh.
10:38What's in here?
10:39So that's going to be cognac, rye, banana liqueur, and de Marrera.
10:44Do you know why you should never do this?
10:46I do not.
10:47For one, it cheapens the experience for the customer.
10:49And two, they have no idea what they're getting, do they?
10:52You know why?
10:53Because bar brands can be poured into premium bottles.
10:56Makes a lot of sense.
10:56Right, so you cannot do this.
11:00What did you want this place to be?
11:02Fun.
11:03Fun.
11:04The median household income is twice the national average here.
11:08Right.
11:0964% of this community is married.
11:11It's an affluent, educated, pretty discerning.
11:16Do you think fun fits that upscale environment?
11:19When you put it like that, no.
11:22We still want it to be approachable, but we wanted it to be elevated.
11:26You put the word cock on the wall.
11:30I don't want to hurt your feelings.
11:32Your bar sucks.
11:40Your bar sucks.
11:43It sucks.
11:43It makes no sense to me.
11:46You know, whenever he talks about how, you know, your concept sucks, it's a jab in the heart.
11:50We want to be, you know, high-end but approachable, but we come off juvenile and, like I said,
11:55they're stuck on the wall.
11:57So, talk to me about your name.
12:00Happenchance?
12:00I do have a kind of a pull towards that name specifically because I feel like it ties in with
12:07kind of our story.
12:08Me and my husband in general, like we met one night kind of by Happenchance.
12:12He was supposed to go to another party in Louisville.
12:15And instead of going to Louisville, he came to Onsboro, which is where my hometown is, and we met that
12:19night and been together ever since.
12:21And from the beginning, we always wanted this to be more than just Joe's Place on the corner.
12:27We wanted it to be a brand.
12:28And I don't believe that the issue is the name.
12:31I feel like we haven't lived up to the name yet.
12:33The issue isn't the name.
12:34The issue is that you burn the name in the community.
12:37That name is gone.
12:38You got to understand that.
12:40If it was Dylan's bar, it would be gone.
12:41If it was Amanda's bar, it would be gone.
12:43If it was John's bar, it would be gone.
12:44When half your customers leave, you have no brand equity anymore.
12:48Do you get that?
12:49Or you have this brand baggage.
12:51It's hard to hear other people be upfront and honest because you can't help but to take it personally because
12:58it's part of what you built and it's a part of who you are.
13:01So you've destroyed that brand.
13:02That brand is gone.
13:05Okay.
13:06And remember, it isn't about the people that are here.
13:09It's about the people that aren't here.
13:12And they're not coming back.
13:14So if I'm going to do this, I'm going to be straight with you.
13:17I got to throw all this away and start over again.
13:19Because if you cling on to this, you're going to fail.
13:23You guys got to talk about it.
13:24I know the name means something to you.
13:25But when I come back tomorrow, you got to tell me you're good.
13:29Okay.
13:29Okay?
13:30All right. Thank you.
13:30Does this make sense?
13:31Yes, sir.
13:32Okay.
13:32This has not been an easy conversation.
13:34The good news is this is the beginning.
13:36Yes.
13:36So accept what you did well, accept what you did bad, and let's move on.
13:39Okay?
13:40See you tomorrow.
13:43This is a tough rescue.
13:44They're doing everything they think they should be doing.
13:47The bar is clean.
13:48Food doesn't look that bad.
13:49Drinks are pretty good.
13:50But yet they're still doing everything wrong.
13:53The menu doesn't fit.
13:54There's no concept.
13:55None of it comes together.
13:57For me to rescue their bar, I got to throw away everything and start over again.
14:11How did everything go last night?
14:13It was a little bit of kind of like a shock.
14:16But hearing what he had to say, I mean, I'm not going to lie.
14:20It was sad.
14:21He said we failed the name, so the name is gone.
14:24Yeah.
14:24I am not quite ready to get rid of the name.
14:27I would love to be able to have more of a conversation with John about it.
14:31So yeah, we'll see.
14:33Dylan and Amanda both seem like really nice people.
14:36But sometimes in the bar business, the nice guy finishes last.
14:40Hello.
14:41Good morning, John.
14:42Hey, how's it going?
14:43Let's all talk.
14:44Cool.
14:44Are they really stepping up and changing things?
14:47They themselves knew that some of these things were mistakes, but they didn't correct them.
14:51So the nice guy isn't the one who succeeds.
14:54The determined person is the one who succeeds.
14:57I think they're a little more determined now, but there's a lot of work to do.
15:00Hi.
15:01What's your name?
15:01Andy.
15:02Andy, how long have you been here?
15:03Day one, opening.
15:04Okay.
15:05So why do you think we're failing?
15:08It's like more like a demographic.
15:10I mean, we used to joke around like this would be like a first date central.
15:14I'm not getting any of that.
15:16Community is 64% married.
15:19Highest number I've ever seen.
15:21So is it fair to say this is not a singles market?
15:25Probably.
15:26Yeah, fair to say.
15:28Hi, what's your name?
15:29Billy, how you doing?
15:29Billy, nice to meet you.
15:30How long have you been here?
15:31Four years.
15:32And what do you do here, Billy?
15:33Pretty much everything.
15:34I can bartend, floor, kitchen if need be.
15:37Wow.
15:37So kind of jack of all trades.
15:39Okay.
15:39Hi, what's your name?
15:41Danny.
15:41Danny, how long have you been here?
15:43Three years.
15:44Three years.
15:44And what do you do?
15:45Bartender.
15:46Still any good manager?
15:47On a personal level, we love them.
15:50But on a professional level, it's just like if we can all just get on the same page and
15:55have some type of guidance to where like this is what we're looking for and that everybody
16:00is in communication with one another.
16:05We gotta sync up.
16:06Yeah.
16:06And we gotta have the policies and procedures in place that we all embrace so we can sync
16:10up, right?
16:10Right.
16:11Here's what I know.
16:13I know that the median household income level of this market is twice the national average.
16:18I know that the median age is about 20% older than the average age of America, which makes
16:26it about 45.
16:27This is a sophisticated marketplace with a discerning audience and will react to us if
16:33we connect with them.
16:35Now, I just told you twice the income level is older than normal.
16:39I know.
16:43Does that work?
16:44No.
16:45That's almost disrespectful to me.
16:47How about the word cock on that wall?
16:49Does that work?
16:50Yes, sir.
16:51How about the happy face?
16:53I'm starting to think I'm in a daycare center now.
16:55When I walk in, the space is a complete disconnect.
16:58Makes no sense at all.
17:00It's infantile.
17:01It's cheap.
17:03It's cold.
17:04The seating, the walls, the coverings.
17:06How about the flamingo on the wall?
17:08Come on, guys.
17:10Really?
17:11And then I look at the amount of wine you have.
17:14I'll tell you right now, 70% of your wine sales comes from about 20% of them, correct?
17:19Yes, sir.
17:19And everything else there is dead stock, your money sitting for nothing.
17:24And you bought all that equipment.
17:27Guys, this is as rookie as it gets.
17:31We're not a wine bar.
17:33We're certainly not drinking a fine bottle of wine sitting next to that.
17:39Next.
17:40Rather than making a drink in front of me, you go to some workstation in the corner of the bar,
17:44right, guys?
17:44Pull out some unknown bottle, pour it in a glass and bring it over to me.
17:50Is that a great bar experience?
17:52Rookie.
17:54Rookie.
17:55Everything you've done here is wrong.
17:58And then I look at the brand.
18:01What is the name of this place?
18:03Happen Chance.
18:04Happen Chance.
18:06I'm going to tell you this bar is Happen Chance.
18:09It wasn't planned.
18:12The product is Happen Chance.
18:13The environment is Happen Chance.
18:15Happen Chance is the last thing you frickin' want in this place.
18:18How about some planning?
18:19How about the opposite of Happen Chance?
18:22You understand I'm going to rip that sign down.
18:24And you understand I have to rebrand this place.
18:32You understand I'm going to rip that sign down.
18:35And you understand I have to rebrand this place.
18:38It's upsetting to you.
18:39It's interesting.
18:40I talked about all of these products and the environment and all of this.
18:45And when I mention a brand, that's when you got emotional.
18:48How come?
18:50I think it's probably all the work and the effort and the love.
18:55I get that you love that brand, but you destroyed it.
18:58You destroyed it.
18:59It was emotional.
19:01It's hard to let go of things that sound and are very personal to you.
19:06I think the name itself reminds me of the beginning.
19:09It was part of the growth.
19:10Part of me, honestly.
19:12This business is part of me.
19:13Moving forward from that is kind of harder to let go than I anticipated.
19:17But the things John is saying make sense.
19:19I have to be open to the process and what he has to say.
19:23And that's what I'm here for.
19:24You got a lot of work to do.
19:25Yes, sir.
19:26I come here and normally I expect filth.
19:28There isn't any.
19:29I expect a cook who doesn't care.
19:31That's not the case.
19:32Or a husband and wife who resent each other because they're in a business that's failing.
19:36That's not happening.
19:37So everything is good here except these logistical and material elements.
19:41I can't get you with me, guys.
19:43But that's what's taking us down.
19:44So that's what we got to fix.
19:46A new menu.
19:47New drink menu.
19:48Policies, procedures, new concept, new ways to communicate.
19:52Right?
19:52And a program that emulates what you tried to do.
19:56Ready to do this?
19:57Yes, sir.
19:58Okay, let's get to work.
19:58Bring in my experts.
20:00Hello.
20:00How are you?
20:01Good to see you.
20:02Good to see you.
20:03Tatiana Rosanne is one of my favorite chefs.
20:05And she can put together a food program that women will react to.
20:08Rob Foyt is an unbelievable mixologist.
20:11This is a great bartender for the kind of signature cocktails we envision.
20:14And a fantastic chef to execute a program that causes reactions.
20:20Right, guys?
20:21When the food hits the table, we want people reacting.
20:23We want them sharing.
20:24We want to create that experience.
20:27You ready?
20:27Let's do it.
20:28Okay, let's go to work.
20:33All right, let's have a little fun with this, shall we?
20:36Let's do it.
20:36John told me that they're pouring out of batches.
20:38Batch bottles.
20:40That's no fun.
20:41I mean, there's no excitement about it.
20:43And it takes away from the magic and the theater of the bar.
20:46When you come to a bar, you want to be part of an experience.
20:49You want to have that adventure in a glass.
20:51And you can't if you're just pouring it out of a cocktail that was made a week ago.
20:55So we're going to start from square one, and we're going to start with Mixology 101, really.
21:00This isn't a batch cocktail.
21:02This is fresh.
21:02This is fun.
21:03And we go one, two, three.
21:06Oh, yeah.
21:06I see a smile.
21:07Yeah.
21:08So some people say express them in.
21:10I like to say spank them in.
21:11Yeah.
21:11And drop it on in.
21:13Making the drink, creating the experience, having that interaction behind the bar so the
21:18guests get to be part of it.
21:20Pop.
21:21Shaking.
21:22And what are we doing?
21:23Smiling.
21:24Not just to get a drink, but be part of that experience.
21:27The exclamation point on that cocktail, bad mint.
21:31Whoa.
21:33All right.
21:33So tonight is stress test.
21:36Every nightmare you may have of it.
21:37Don't worry.
21:38It's going to be much worse.
21:40So listen, we're going to train more and more.
21:42You're going to get the hang of it.
21:44You're going to fight through it.
21:45So I always like to kind of end with that slow clap.
21:51Billy's going to smile.
21:53We're going to have fun.
21:53Right, Billy?
21:54All right.
21:55Let's do this.
21:59Hi, everyone.
22:00All right.
22:01Some of the food that was coming out of here looked great, but it did not make sense for
22:05the space.
22:06Okay.
22:07You cannot have upscale dining without having a really good beef tartare.
22:12They have very limited equipment.
22:13They only have a panini press, an air fryer, and a convection oven.
22:17So one of the dishes we're introducing is a beef tartare, and it's absolutely perfect
22:21for the space.
22:22It's elevated, but easy to enjoy if you come with a group or if you're here on a date.
22:27We want people to feel like they're getting their money's worth, and it's really super classic.
22:33That was a nice bite to it.
22:34Nice bite.
22:35There's a pop, a little bit of a kick.
22:38Big fan.
22:38Big, big fan.
22:39The tartare is something that I've always wanted to introduce to our food menu.
22:42I just never knew how.
22:43Dishes like beef tartare are perfect for a kitchen like this.
22:46I did like the things that were on the menu, but there's a lot of things on our menu that,
22:50like our place, are a little random.
22:53This seems like it's a little bit more intentional.
22:55When you think tartare, you definitely think something classier, something nice, or something more elevated.
22:59Stress test is tonight.
23:00There's still a lot that we have to work on.
23:02Let's get it done.
23:03Let's do it.
23:13Why don't we pull everybody together for a quick staff meeting before we open.
23:16Okay, so, stress test.
23:17Mm-hmm.
23:18I'm gonna fill the place.
23:19The whole point of this is to see where we break.
23:22Once we identify them tonight, we fix them tomorrow.
23:25It's as simple as that.
23:26You with me, guys?
23:27Yes, sir.
23:27So, who's doing what tonight?
23:29Me and Manny are handling the floor.
23:32Okay.
23:32Dylan's gonna be our floater.
23:34Andy's in the kitchen, and Danny and Billy are bartending.
23:36Okay, let's go to it.
23:37Okay.
23:37Thanks.
23:42Hello, everyone.
23:43Come on in, guys.
23:46What's going on, guys?
23:47Hey, guys.
23:48Welcome.
23:49There we go.
23:50There's the menu for tonight.
23:51What kind of interest you in?
23:52I'm gonna do a spicy strawberry mule.
23:56Okay, we got a mule.
23:56Take care of the beef tartare.
23:58Okay.
23:58Free gold rushes?
23:59Absolutely.
24:00So, let's keep it up here.
24:01Oh, yeah.
24:02Keep it up here.
24:03It never goes over ice.
24:04So, there.
24:05You see, we missed that.
24:06Yeah.
24:06Let's redo the ice again.
24:09Okay?
24:10And we'll miss that, too.
24:11So, at that...
24:12Nope.
24:13Okay.
24:14We gotta express it.
24:15Okay.
24:15Remember that mint?
24:16Correct.
24:17This is unique, because these bartenders have never really made drinks and scratch before.
24:23We're gonna redo those.
24:24Everything is premixed for them.
24:26So, in as much as they know their way around the bar, they've never done these mechanics
24:30this way before.
24:31I'm not sure how it's gonna work out.
24:33I'm not sure how it's gonna work out.
24:33So far, not so good.
24:36Bob, we haven't crossed one drink across the bar.
24:39Is that correct?
24:39No, we have not gotten a drink across the bar.
24:41Come on, guys.
24:41We gotta do better.
24:42Stay focused.
24:43All right.
24:44Here we go.
24:44First ticket up.
24:45What do we got?
24:46Bord and the beef tartare.
24:48Bord and a tartare.
24:49Let's do it.
24:51Tickets are just starting to come in.
24:52I have to admit, Andy's doing a really good job of making the dishes look very nice.
24:56They look consistent.
24:58The only thing I'm worried about is his speed.
25:00Corner out.
25:01Corner out.
25:01Corner out.
25:02Guys, faster.
25:03Faster.
25:03What do we miss here?
25:05Ginger beer.
25:06Ginger beer.
25:07All right.
25:09Here, stop.
25:10Too much of the ginger beer.
25:12Just a splash at the bottom.
25:14We're gonna go for it.
25:14Let's go.
25:15Come on.
25:15Don't give up.
25:16Let's move.
25:17We're falling fast, Rob.
25:18What's going on?
25:19We only have one drink out from here.
25:21We're still waiting for our first silver ear.
25:23We just can't get it right.
25:25Beef tartare.
25:26Yes.
25:26Perfect.
25:28You guys are awesome.
25:29Thank you for bearing.
25:30So you ordered three drinks at the same time?
25:32Yes, sir.
25:33And you got one?
25:34Yes, sir.
25:35What do you think?
25:37It's good?
25:38That'd be nice if you had one, right?
25:40Yeah.
25:41All right.
25:41What can we do?
25:42You got flowers on there.
25:43Make it look pretty.
25:46There you go.
25:46Let's cut it out, Andy.
25:47Let's cut it out.
25:48Gotcha.
25:48How long ago did you guys order?
25:5016 minutes.
25:5116 minutes?
25:52Starting to get frustrated?
25:53Yep.
25:53A little bit.
25:54A little bit, yeah.
25:55So you got your food.
25:56You didn't get your drinks.
25:57Still waiting.
25:58Still waiting, but at least you got water.
25:59Yeah.
26:00Okay, well, I'll let you enjoy it.
26:01Go ahead.
26:02Billy, you gotta come with me for a minute.
26:04So those two women ordered food and drinks about 20 minutes ago.
26:06Got nothing.
26:07Their water glasses are even empty.
26:09These people got their food.
26:10They didn't get their drinks.
26:12They ordered food.
26:13They shared no drinks.
26:13No drinks.
26:14So the kitchen is doing better than the bar, but nothing is sequencing properly.
26:18Yes.
26:19Somehow you either have to adjust the speed of the kitchen or adjust the speed of the bars.
26:24You gotta be managing the issue.
26:26Let's do it.
26:28I'm gonna do these again.
26:29These are sour.
26:30Okay.
26:31Let's go, bar.
26:32Let's go.
26:33Faster.
26:33We gotta move faster.
26:35We gotta get these drinks out.
26:38Rob, three drinks out now?
26:40Three drinks all day.
26:41In 20 minutes.
26:41In 20 minutes.
26:43Gizzle.
26:44Right?
26:45Yep.
26:46How we doing, chef?
26:47The food is coming out and it is looking good.
26:49We're still really struggling on speed.
26:51Fact is, every table that has food out there doesn't have drinks.
26:54So the bar is way behind you guys.
26:56Yep, yep.
26:57Excuse me.
26:58Oh my God.
27:03Here we go.
27:04Amanda.
27:05Yes, sir.
27:05Look at this.
27:07Hey folks, do you feel encouraged when you see this?
27:10Oh no.
27:12So to serve this room at this rate is gonna take us, I'm gonna guess, about two and a half
27:18hours.
27:18So, get comfortable because this is a failure.
27:26So to serve this room at this rate is gonna take us, I'm gonna guess, about two and a half
27:32hours.
27:32So, this is a failure, isn't it?
27:35Yeah.
27:36How many of you would have left already?
27:39Raise your hands.
27:40How many of you would have left already?
27:42Dylan, I want you to see this.
27:44Look at this room and understand the level of failure.
27:47Did it work out properly for anyone in this room?
27:51Anyone?
27:53So, we have 40 people in this room and 40 failures.
27:58Right?
27:59Yes, sir.
28:00Apologize and let's get everybody out of here so we can go to work.
28:03Yes, sir.
28:03I want you to own this.
28:05This is what failure feels like.
28:08Sorry for everything.
28:09I'm frustrated with myself because I don't know the best way to help.
28:12Sorry, guys.
28:13Apologize, Bella.
28:14I know.
28:14You're in Olensville, man.
28:15We believe in you.
28:16I appreciate it.
28:16Thank you so much.
28:17I really do appreciate that.
28:18I'm taking all this personally.
28:20This is all on me.
28:21Like, I have to do better.
28:22We will do better.
28:52You know what's interesting?
28:53It can't be pouring out of a bottle.
28:55We've got to create that magic in front of the guests.
28:58So, let's go ahead and build the volunteer.
29:02And then we have this workstation like in this corner here, which is bizarre.
29:07It's almost like a chef's table.
29:08We've got to take a look at all their setups, Jim, and make certain that they can function
29:11separately.
29:12For me, it seems like where we're breaking is the speed.
29:15So, instead of doing one ticket at a time, putting out three or four tartars at one time
29:19and still making them look really nice, okay?
29:21Now, with this new menu, I did want to introduce you to new dishes.
29:25The first one is a crab dip.
29:28It's going to be a great shareable item.
29:29Are you ready to see it?
29:30Yes.
29:31All right.
29:32We need two POS systems.
29:33They have one down here on the end.
29:35So, they're going back and forth all the time.
29:37We've got to figure out a way to make this efficient.
29:39We're going to start off with our Twisted Alchemy lemon, three-quarter ounce.
29:44Three-quarter ounce caramelized fig.
29:46So, we have a complete balance here.
29:48So, with this crab dip, we're going to have the dip already in the ramekins.
29:52We're just going to be able to throw this in the oven, get it warmed up, and then put it
29:55out, okay?
29:56And I'm just topping it with some crushed butter crackers.
29:58So, this goes in the oven.
30:00And then I walk right in to this sort of sea of tables.
30:05Rather than being in the front, the bar's in the back.
30:07Can we come up with some type of a wing wall or something here to break the entryway?
30:12Next up, an Italian aperitif.
30:14One ounce.
30:15One ounce of Tennessee whiskey.
30:17Shaking.
30:18Have some fun with it.
30:20It looks perfect.
30:21I love the stacking of the toast points as well.
30:24How do we take this and make it upscale?
30:27So, we need woods.
30:29We need all these layers of finishes.
30:31Right.
30:31And we need the glassware and the serviceware to support this type of environment.
30:35Who's thirsty?
30:39Tasty, clean, and good looking.
30:42Mmm, it's good.
30:43You don't really see a lot of crab dips in the suburbs.
30:46So, I like it.
30:47Elevated but approachable.
30:48I think it's something that you can pump out really quickly and that your guests are really
30:51going to love.
30:52This is a very tall space to make it intimate and lounge and sexy.
30:56So, either we bring the ceiling down or we fake that we brought the ceiling down.
31:01Look at that smile.
31:03Here's your volunteer.
31:05Oh!
31:06Perfect.
31:07Excellent, excellent.
31:08So, we got a lot of work to do.
31:09I'll buy the coffee.
31:10Well, thanks, John.
31:12All right.
31:12Thanks, John.
31:15All right.
31:16All right.
31:16All right.
31:16Thanks, John.
31:17All right.
31:24Amanda and Dylan are good people.
31:26They're immensely supportive of each other, but neither of them know what the hell they're
31:30doing.
31:31Last night showed that they need leadership behind the bar.
31:34With leadership behind the bar, Dylan can become a manager, not a doer.
31:40A leader rather than a sweeper.
31:42And if we can do that, I can start to move them towards professional bar managers.
31:47And we need to talk about that today.
31:50What did you learn this week for yourself?
31:52Last night, I really wanted to hop behind the bar even more.
31:55I wanted to switch places with Cruz and hopefully I take over for him just to relieve the stress off
32:01of him.
32:01But all that was going to do was just create even more confusion, more of a mess.
32:04I want to make the drinks, but I also want to talk to the guests and apologize.
32:10So watching all of those things can happen when you're behind the bar.
32:14Yes.
32:14You need to hire a good professional bartender.
32:17Yes.
32:17You don't need a general manager there.
32:19But a head bartender could go a long way.
32:22You've got a good guy in the kitchen.
32:24Yeah.
32:24Yeah.
32:24Sal would be in the beginning.
32:26He will stick to his recipes and all that.
32:28We need a leader behind the bar.
32:30Right.
32:31You're smart.
32:32You're a man with a lot of pride.
32:34Young, upcoming family.
32:35Yeah.
32:35It's an exciting time in your life.
32:37You need to become a bar professional, Del.
32:39You with me?
32:40There's also a ton of online resources and classes and hospitality that you should be looking into.
32:45And you need to take this to the next level of management.
32:48Yes.
32:49Now, would you be a good lawyer if you didn't go to law school?
32:52I mean, come on.
32:53Give yourselves a little credit.
32:55Are you proud of him?
32:56Yes.
32:57Yeah.
32:57You should be.
32:58Yeah.
32:58So, I mean, this has been a tough road.
32:59Imagine borrowing money from your wife's family.
33:01Yeah.
33:02And doing this and dealing with this.
33:04I mean, this is not an easy road that you're traveling, though.
33:06Right.
33:06I get that.
33:07And I feel for you, man.
33:09And I can see the emotions in your face when I say this to you.
33:12But her love for you is undaunting.
33:14It's unbelievable to me how supportive she is of you.
33:18So, you've got something special together.
33:21Make this bar work for you both now.
33:24Okay?
33:24Have this further your relationship.
33:27Build that trust.
33:28Buddy, seize this opportunity.
33:30Grow.
33:30You have perfect hospitality, personality, and sensitivity.
33:35We get the right people and situation around you.
33:38You're going to shine.
33:40Trust me?
33:41Yes, sir.
33:41Okay.
33:43Well, guys, I'm going to go finish this bar.
33:44I've got a lot of work to do.
33:45I want the two of you to do something tonight.
33:47Who's with your baby?
33:48My mom.
33:49Great.
33:49Would the two of you go out tonight and have a nice romantic dinner alone?
33:53Let's do it.
33:54Okay.
33:55I'd really like you to do that because, honestly, as of tomorrow, you're not going to have much
33:59time to be with each other.
34:01Do that tonight.
34:02You both deserve it, okay?
34:03Okay, let me go to work.
34:04Thanks, John.
34:05You know, in the past, my safe place has been behind the bar making drinks.
34:08But as a business owner and a manager, I need to be everywhere.
34:11I'm going to be managing guest expectations, talking to guests, helping everywhere I can.
34:15I need to be more of a manager and working on my business instead of in my business.
34:31Hey, everybody.
34:35I love this town.
34:37This is a town of a lot of class, a lot of stature.
34:40Was it a good week for you, man?
34:42It was.
34:42Yeah.
34:43It was a lot, but it was great.
34:44What'd you learn most?
34:45I keep on thinking this one phrase you said.
34:47You said, it's not about who's here.
34:49It's about who's not here.
34:51And that really resonated and kind of made me think about what we needed to do.
34:55Yeah.
34:55What was your biggest lesson this week?
34:58Delegating my responsibilities, be more of a manager, trust my team with more things
35:02because they deserve that trust.
35:04Yep.
35:04You had a great vision, but you didn't execute it as well as you could have.
35:08But I think I took your dream and I turned it into a real reality.
35:13I can't wait for you to see this place.
35:15Should I show it to them, guys?
35:16You ready?
35:17Should I show it to them?
35:18Okay.
35:20Here we go, buddy.
35:21One, two, three.
35:30Here we go.
35:31One, two, three.
35:37A great local company.
35:39Joslyn and Signs work all night long to get that sign up for you.
35:43Great local company.
35:45Fresh beginning.
35:46Fresh brand.
35:47Regal is not a dive bar, is it?
35:50Yes, sir.
35:51So we're sending an upscale message.
35:53Now we want to deliver on that environment.
35:56Ready to see the inside?
35:57Yes, sir.
35:57Should we send them in?
35:59Go!
36:00Let's go.
36:05Oh, wow.
36:07Wow.
36:08Thank you, guys.
36:09Wow.
36:10Okay.
36:12Whoa.
36:13Wow.
36:14Look at this.
36:16Oh, it's really good.
36:18Oh, my God.
36:19I love this.
36:21This is crazy.
36:22Wow.
36:23Oh, look.
36:24They got the menu up there, too.
36:26Like it?
36:29It looks fantastic.
36:31The space feels entirely different.
36:33It's very warm while still being elevated.
36:35It's great.
36:36Guys, what do you think?
36:37It's, like, so homey.
36:39Like, it's homey.
36:40Can you believe it?
36:41Are those tears in your eyes?
36:42Yeah, absolutely.
36:43Wow.
36:43Is this what you guys wanted?
36:45Yes, sir.
36:45It looks so good.
36:46It looks so good.
36:47I love the nooks.
36:48Yeah.
36:48So grab a seat at the bar, guys.
36:50I want to show you what we did.
36:51They're awesome.
36:52Just look from here, guys.
36:54See how this is more of a lounge environment?
36:56That's more of a dining environment.
36:57So you have really three different experience areas now happening within the space.
37:02Barnlight Electric, a local company, came and did the custom pendants over the bar.
37:08Axe Signs did the vinyl interior route.
37:11Sky Tab POS by Shift 4.
37:13I got you two terminals and handheld units, so you're not running back and forth anymore.
37:19BarProducts.com gave you mixing cups, strainers, glassware, everything you need.
37:23You don't have to go buy anything.
37:24I got Busy B Plumbing to put in the sink back here.
37:27What do you think of this, guys?
37:28Yes.
37:29So now we got a work compartment sink.
37:31We got two really great workstations and Manitowoc brand new ice machine.
37:37Then I got your bartender.
37:39You can do inventory in 10 minutes, Dylan.
37:41This is truly a fresh beginning.
37:43How are you feeling?
37:44I'm feeling really good.
37:45I'm feeling happy.
37:46I'm confident.
37:47Yeah.
37:47You are.
37:47I can see it in your face.
37:48You got this now, don't you?
37:50Oh, yeah.
37:50You know, the way you guys stick together, you deserve this success.
37:54So let's do everything we can to make it happen, guys.
37:56You ready?
37:56Okay.
37:57Tonight, we get them back.
37:58Let's go to it.
38:04Hi!
38:08Thank you so much, guys.
38:10Come on in.
38:12Come on.
38:15You guys take a seat wherever you like, friends.
38:19Can't see Go Rush?
38:20Yeah.
38:20All right.
38:20Cool.
38:21Same for you, too.
38:22Perfect.
38:22Cool.
38:26What do you think?
38:27What kind of good start for y'all?
38:31For drinks, we have the volunteer.
38:33It's a whiskey-based cocktail with fig.
38:35Really, really, really good.
38:37And then what are we thinking for food, guys?
38:38For food?
38:39All right.
38:39You got two butchers board and a crab dip, okay?
38:42Okay.
38:42Got your herd.
38:46Looks great, Chef.
38:51What do you think?
38:51They got the whole bar served.
38:53We couldn't do that.
38:54No, not at all.
38:55But they're still in the weeds right now.
38:57Yeah.
38:57Hopefully, they dig out.
38:58How are we doing, Chef?
39:00Not only does the food look amazing, but he is doing it so fast.
39:04He's so much more confident.
39:05Hey, Andy, you're kicking butt, buddy.
39:07Thanks, sir.
39:08Having fun?
39:08Oh, yeah.
39:09Excellent.
39:10We're on our way.
39:10Good job.
39:11Excellent.
39:13The transition from two nights ago is unbelievable.
39:16Bar is catching up.
39:18Food's coming out of the kitchen.
39:19Dylan is running his place.
39:21Amanda's in the middle.
39:22They're engaged.
39:23Every person in this building is contributing.
39:26Look at this.
39:27Yeah.
39:29One front porch swing.
39:31Come on, sir.
39:42Thank you, sir.
39:43Thank you, sir.
39:45They're digging out, aren't they?
39:46They're digging out.
39:47They're staying with it.
39:48They haven't panicked.
39:49They're following everything.
39:50The structure, the system is working.
39:53And they're talking constantly between each other.
39:55Bar is served.
39:56Half the room is served.
39:57Yeah.
39:58We wouldn't have even gotten a bar served two days ago.
40:00No.
40:00Yeah.
40:01Perfect.
40:01Look at him, man.
40:02We're going now.
40:06Can you believe we met four days ago?
40:09No.
40:09This has been the longest, fastest week ever.
40:12Yeah.
40:12I love you guys.
40:14The support that you give to each other is wonderful now.
40:17And you're ready to run this year, sir.
40:19Congratulations, Dylan.
40:20Thank you, sir.
40:21Thank you so much.
40:21Give me that hug.
40:23This one feels really good.
40:25I got two owners who are committed, disciplined, love each other, are supportive of each other.
40:31They are running this place.
40:33And now they got the bar that will deliver for them.
40:37Good night, guys.
40:38Good night.
40:40This one feels good.
40:41Great family now has a great bar.
40:59Promotional consideration provided by partproducts.com, Skytappy West, Part 10, a professional audio,
41:03video engineering, busy bee plumbing, wildfire merch, Mill Creek Brewing Company, Manitowoc,
41:06Nashville Refrigeration, Barnlight Electric, Jocelyn and Sun Science, Act Science and Wayfinding,
41:10Twisted Alchemy, Mr. Agave, Strawers, Lux Ice, Liber and Company, Essential Cocktail Syrups,
41:13Amante 1530, and Esri.
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