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00:06for over 30 years john tapper has traveled the country saving hundreds of bars from failure
00:12and ruin now he's heading to nolensville tennessee to attempt to rescue happen chance social lounge
00:21when half your customers leave you have no brand equity anymore you get that
00:26in 2020 attorney amanda guy and her husband dylan decided they wanted to build a bar from the ground
00:34up my professional background is i'm an attorney that practiced for about eight years but we wanted
00:40to have that time freedom that comes from having your own business and we loved it here and we saw
00:48the need in the community for something that we wanted to offer so we're kind of the suburbs of
00:53nashville and we wanted to have something that you wouldn't find here our whole concept is kind
00:59of a city experience in the suburbs who would have thought driving through nolensville tennessee
01:04population of a few hundred people you'll find this amazing wine and cocktail lounge and that kind
01:09of ties into our name as well there's so many different things that have happened in our lives
01:13that happen chance is just so appropriate you know how we met i was supposed to go to one place
01:17she was
01:17supposed to go to one place and then we ended up meeting at another it was by happen chance but
01:21the
01:22couple's desire for a more urban experience in their suburban bar left them with a different
01:28aesthetic than they initially envisioned hired two interior decorators we hired an architect we hired
01:34someone to do our build out we hired all kinds of people and it did not turn out the way
01:39that i saw in
01:40my mind it's got graffiti and then like the infamous cocktails that's on our wall nothing screams high end
01:48despite initial issues happen chance was a big hit nolensville when we first opened it was right
01:55after lockdown people were scratching and clawing to do something it was popping and then the past few
02:02years numbers have started to go down but as sales dropped amanda had to take a step back from the
02:08bar
02:09after welcoming their first child prior to our daughter harper being born i was here you know five or six
02:15days a week now i'm lucky to be here two days a week now if i'm in the weeds i
02:20need to step it up
02:21more with no bar experience to rely on dylan is struggling to assume a leadership role dylan is he's
02:29like a golden retriever like he wants to be like everybody's friend well that's a problem sometimes
02:34when he needs to set the tone or be a manager he's a little bit too nice almost a little
02:39bit of a
02:40pushover they're great folks personally when it comes professionally we're actually looking for
02:46that structure losing two thousand dollars a month amanda and dylan are on the verge of losing
02:51everything i don't know how much longer we can do it credit cards are maxed out when it comes to
02:55paying
02:56the rent when it comes to paying our food distributors we're always late we do have about
03:00two hundred fifty thousand dollar outstanding loan it was a family loan in addition to what we put in
03:05ourself i mean we're talking close to five hundred thousand investment with only a few months left
03:11before closing dylan and amanda have decided to pull back the doors bust open the books and make a call
03:17for help to bar rescue i do fear that if we can't get his help then we won't be around
03:22much longer
03:36chris hey dude good for being here man thank you so much i'm excited about you being here but
03:42in sync aside for a minute you've invested i am i did i did so you took the leap i
03:47did and you guys
03:48are doing well it's just a great place you have so many great bars going on you've been in hundreds
03:53of bars literally all over the world when we toured that's what we would do you know it's like i
03:58got
03:58to go to dive bars i got to go to expensive bars i got to go everything in between so
04:02you know every
04:03type of bar right and what makes it work right absolutely and no different than music you feel
04:08it in your gut yeah oh yeah so we're in nolensville tennessee not far from where you live not far
04:13right
04:13down the road the income level is twice the national average married 64 and the median age is
04:2039 so it's 20 percent older than america yeah so this is an affluent right upscale community yeah you
04:27know we're all locals around here nobody comes down to nolensville when they're visiting nashville
04:31this is a local bar so you want it to have that feel so when you think about that happen
04:37chance social
04:38lounge if it's a lounge you know you're going in to relax it's not a dive bar they've got some
04:44kind
04:45of expectation a little more upscale right right right it isn't the bad outside chris right it doesn't
04:50look terrible yeah no welcome in guys hello but look at this place for a moment look at the writing
04:59the
05:00graffiti on the walls it's strange because you can see it dripping down it's not like they did it
05:05to make it nice and clean and neat lines they made it to make it a little grungy kind of
05:12and the neon
05:12the neon how about the word cock cock separated yeah from very upscale it just doesn't look right
05:19like for an upscale place i would say so this bar was opened by dylan and amanda amanda was a
05:27criminal
05:27defense attorney okay her husband dylan didn't really do much of anything so they decided to open a
05:33bar they spent 250 000 opening it now they've borrowed another 250 000 from amanda's parents
05:41imagine if you were dylan and you're borrowing a quarter of a million dollars from your wife's
05:46parents for business that you're running and you're failing i can't imagine borrowing 10
05:52from my wife's parents let alone that there's billy the bartender and there's andy the cook
05:57and so it begins kitchen doesn't look so egregiously terrible i've seen worse for sure i bet you have in
06:04your dive bar oh yeah so it looks like he's making sort of a flatbread of sorts it's like it's
06:09got it
06:10looks good it does look pretty good food is well presented he's wearing gloves things look fresh
06:15nothing looks bad thank you sir you're welcome here we go guys we got a small charcuterie
06:21thank you so much absolutely my pleasure well for recon tonight i got your buddies
06:28oh yeah so we got preston and we got neil neil yeah preston is also a musician correct he is
06:34and
06:35he knows the area he's from around here as well and neil's been on morning news here for almost 30
06:40years and he's gonna know what's picking up and what's not picking up is there a menu yes sir on
06:46this
06:47qr code right here right there boom it's like taking a picture you just i know but it's not
06:52going to do it again you need to upgrade your phone man the whole thing is unraveling already what do
06:57you think when you have to use your phone to get the menu you know it's funny because we went
07:02through
07:02covid we went through the times where i get it you can't touch things but we're out of that now
07:07you
07:07know you want to go back to those times where hey give me a menu let me see what you
07:11guys have
07:11especially this demographic like you're saying hand them a menu don't make them go oh i got
07:16to go on my phone hand them a menu that classes up the environment that sure all right i'm gonna
07:22do the banana rack i'm gonna go pink cockatoo pink cockatoo yeah that sounds awesome so you
07:30you hungry man i'm starved dude so this is their menu they have delicious soup options
07:37you don't know what it is they got empanadas empanadas yeah this is not exactly hispanic neighborhood
07:43mm-hmm that doesn't make a lot of sense to me they have a charcuterie board which a lot of
07:49people
07:49around here probably can't even pronounce charcuterie say that word say it say it charcuterie
07:58charcuterie charcuterie what cooter can you say cooter
08:02i'll have you say it there's no right way there's no wrong there's no right or wrong way man
08:07you see that bottle that he's pouring the drink is pre-mixed in that bottle but you can't do that
08:12if you're gonna pre-badge cocktails i can put the juices and everything in it but i gotta pour the
08:17liquor in separately thank you you're very welcome let's see what they think of these that's a nice
08:22presentation thank you it's like feathers on the cocktail hey cheers
08:29that's a good drink mine's awful sweet too sweet yeah you gotta try that i can't say i can't say
08:36it
08:36ain't good it tastes like candy do we get something else let's try that if you don't like it i'll
08:44get
08:44something different yeah i mean that's smooth let's do it banana wrap coming right yeah let me get strong
08:50so he turned in one for one but they had to dump that drink down the drain there goes
08:54yeah there's money other two right look at that it's not a bad plate
09:03corner out okay here we go oh there's a charcuterie oh cool that was good cheers
09:12all right you know when i look at this chris the food doesn't look bad yeah they got a drink
09:17they
09:17both like they're in a clean environment the sad thing is dylan is really trying yeah and amanda's
09:24really trying but in spite of their trying they're losing everything and they're never going to be
09:29able to pay her parents back that 250. so this is a crisis i got to go in there and
09:35i got to make them
09:36throw away what they love and start over again and that's not easy yeah let's go in together
09:48what's up boys well hi this is chris from in sync how are you pleasure very nice to meet you
09:55and these
09:55are his friends preston and neil yes so let me ask you a question when you came in here did
10:00it make sense
10:01to you what this place was not really i'm searching for an identity in here how would you describe this
10:06man i just feel like it's it's confusing a little bit when i come into a place like this i
10:11want
10:11intimacy and where i can have a conversation with my brother here yeah we're not getting that here
10:16let me go to work guys all right thanks guys so much the hard part man was the owner was
10:21such a good
10:22dude man and you don't want to just deflate him you know right off the bat but i mean right
10:26when you
10:26walk in the door it's like cocktails big as you can see it you know like okay i know we're
10:32coming in
10:32for a drink man right in our face yeah don't put a big in my face no sorry what's in
10:38here so that's
10:40going to be cognac rye banana liqueur and demerara do you know why you should never do this i do
10:46not
10:46for one it cheapens the experience for the customer and two they have no idea what they're getting do
10:52they you know why because bar brands can be poured into premium bottles makes a lot of sense right
10:57so you cannot do this what did you want this place to be fun fun the median household income
11:05is twice the national average here right 64 of this community is married it's an affluent educated
11:14pretty discerning do you think fun fits that upscale environment when you put it like that
11:21no we still want it to be approachable but we wanted it to be elevated you put the word
11:27on the wall i don't want to hurt your feelings your bar sucks
11:40your bar sucks sucks it makes no sense to me okay you know whenever he talks about how
11:47you know your concept sucks it's it's a jab in the heart we want to be you know high-end
11:52but
11:52approachable but we come off juvenile and like i said there's on the wall so talk to me about your
11:59name happen chance um i do have a kind of uh pull towards that name specifically because i feel like
12:06it ties in with kind of our story me and my husband in general like we met one night kind
12:11of
12:11by happen chance he was supposed to go to another party in louisville and instead of going to louisville
12:16he came to onsboro which is where my hometown is and we met that night and been together ever since
12:21and from the beginning we always wanted this to be more than just a joe's place on the corner we
12:27wanted it to be a brand and i don't believe that the issue is the name i feel like we
12:32haven't lived
12:32up to the name the issue isn't the name the issue is that you burn the name in the community
12:37that name is gone you got to understand that if it was dylan's bar it would be gone if it
12:42was
12:46you have no brand equity anymore you get that or you have this brand baggage it's hard to hear other
12:53people be upfront and honest because you can't help but to take it personally because it's part
12:58of what you built and it's a part of who you are so you've destroyed that brand that brand is
13:03gone
13:06okay and remember it isn't about the people that are here it's about the people that aren't here
13:12and they're not coming back so if i'm going to do this i'm going to be straight with you i
13:18got to
13:18throw all this away and start over again because if you cling on to this you're going to fail you
13:23guys got to talk about it i know the name means something to you but when i come back tomorrow
13:27you
13:27got to tell me you're good okay all right this makes sense yes sir okay this has not been an
13:33easy
13:33conversation the good news is this is the beginning yes so accept what you did well accept what you did
13:38bad and let's move on okay see you tomorrow thank you this is a tough rescue they're doing everything
13:45they think they should be doing the bars clean food doesn't look that bad drinks are pretty good but yet
13:51they're still doing everything wrong the menu doesn't fit there's no concept none of it comes together
13:56they're for me to rescue their bar i get to throw away everything and start over again
14:11how did everything go last night it was a little bit of um kind of like a shock but hearing
14:16what he had
14:17to say i mean i'm not gonna lie it was it was sad he said we failed the name so
14:22the name is gone yeah i am
14:24not quite ready to get rid of the name i would love to be able to have more of a
14:28conversation
14:29with john about it so yeah uh we'll see bill and amanda both seem like really nice people
14:36but sometimes in the bar business the nice guy finishes last well good morning john hey how's
14:42going let's all talk cool yeah are they really stepping up and changing things they themselves knew
14:48that some of these things were mistakes but they didn't correct them so the nice guy isn't the one
14:53who succeeds the determined person is the one who succeeds i think they're a little more determined
14:58now but there's a lot of work to do hi what's your name andy andy how long you been here
15:03day one opening
15:04okay so why do you think we're failing it's like more like a demographic i mean we used to joke
15:11around
15:11like this would be like a first date central i'm not getting any of that community is 64 percent married
15:18highest number i've ever seen so is it fair to say this is not a singles market
15:25probably yeah i'm gonna say hi what's your name billy how you doing billy nice to meet you how long
15:30you been here four years and what do you do here billy pretty much everything i can bartend floor
15:35kitchen if need be well so kind of jack of all trades okay hi what's your name danny danny how
15:42long
15:42you've been here uh three years three years and what do you do bartender he's doing a good manager
15:47on a personal level we love them but on a professional level it's just like if we could
15:52all just get on the same page and have some type of guidance to where like this is what we're
15:57looking
15:58for uh and that everybody is is in communication with one another we got to sync up yeah we got
16:06the policies and procedures in place that we all embrace so we can sync up right all right here's what
16:12i know i know that the median household income level of this market is twice the national average
16:19i know that the median age is about 20 percent older than the average age of america which makes
16:26it about 45. this is a sophisticated marketplace with a discerning audience and will react to us if
16:33we connect with them now i just told you twice the income level is older than normal i know
16:47how about the word cock on that wall does that work yes sir how about the happy face
16:53i'm starting to think i'm in a daycare center now when i walk in the space is a complete disconnect
16:58makes no sense at all it's infantile it's cheap it's cold the seating the walls the coverings how
17:06about the flamingo on the wall come on guys really and then i look at the amount of wine you
17:13have i'll
17:14tell you right now seventy percent of your wine sales comes from about twenty percent of them correct
17:19yes sir and everything else there is dead stock your money sitting for nothing and you bought all
17:25that equipment guys this is as rookie as it gets we're not a wine bar we're certainly not drinking
17:35a fine bottle of wine sitting next to that next rather than making a drink in front of me you
17:42go to
17:42some workstation in the corner of the bar right guys pull out some unknown bottle pour it in a glass
17:48and bring it over to me is that a great bar experience rookie rookie everything you've done here is wrong
17:58and then i look at the brand what is the name of this place happen chance happen chance
18:06i'm going to tell you this bar is happen chance it wasn't planned the product is happen chance the
18:13environment is happen chance happen chance is the last thing you freaking want in this place
18:17how about some planning how about the opposite of happen chance you understand i'm going to rip that
18:23sign down and you understand i have to rebrand this place
18:38it's upsetting to you it's interesting i talked about all of this products and the environment and
18:44all of this and when i mentioned the brand that's when you got emotional how come
18:50i think it's probably all the work and the effort and the love
18:54i get that you love that brand but you destroyed it
18:58you destroyed it it was emotional uh it's hard to let go of things that
19:03sound and are very personal to you i think the name itself reminds me of the beginning
19:08it was part of the growth part of um part of me honestly this business is part of me
19:13moving forward from that is kind of harder to let go than i anticipated but the things john is saying
19:18makes sense i have to be open to the process and what he has to say and that's what i'm
19:23here for so
19:24you've got a lot of work to do yes sir i come here and normally i expect filth there isn't
19:28any
19:29i expect a cook who doesn't care that's not the case or a husband and wife who resent each other
19:34because they're in a business that's failing that's not happening so everything is good here except
19:39these logistical and material elements you with me guys but that's what's taking us down so that's what
19:45we got to fix a new menu new drink menu policies procedures new concept new ways to communicate
19:52right and a program that emulates what you tried to do ready to do this yes sir okay let's get
19:58to
19:58work bring in my experts hello how are you good to see you good to see you patiana rosan is
20:04one of my
20:04favorite chefs and she can put together a food program that women will react to rob foyd is an
20:09unbelievable mixologist this is a great bartender for the kind of signature cocktails we envision
20:14and a fantastic chef to execute a program that causes reactions right guys when the food hits
20:21the table we want people reacting we want them sharing we want to create that experience you're
20:27ready let's do it okay let's go to work
20:33all right let's have a little fun with this shall we john told me that they're pouring out of batches
20:38batch bottles that's no fun i mean there's no excitement about it and it takes away from the
20:44magic and the theater of the bar when you come to a bar you want to be part of an
20:48experience you're
20:49going to have that adventure in a glass and you can't if you're just pouring it out of a cocktail
20:54that was made a week ago so we're going to start from square one and we're going to start with
20:59mixology 101 really this isn't a batch cocktail this is fresh this is fun and we go one two three
21:05oh yeah i see a smile so some people say express them in i like to say spank them in
21:11and drop it on
21:12in making the drink creating the experience having that interaction behind the bar so the guests get
21:19to be part of it up shaking and what are we doing not just to get a drink but be
21:25part of that experience
21:26the exclamation point on that cocktail bad mint all right so tonight is stress test every nightmare
21:36you may have of it don't worry it's going to be much worse so um listen we're going to train
21:41more
21:42and more you're going to get the hang of it you're going to fight through it so i always like
21:45to kind
21:46end with that slow clap billy's gonna smile we're gonna have fun right billy all right let's do this
21:59hi everyone all right some of the food that was coming out of here looked great but it did not
22:04make
22:04sense for the space okay you cannot have upscale dining without having a really good beef tartare
22:11they have very limited equipment they only have a panini press an air fryer and a convection oven
22:16so one of the dishes we're introducing is a beef tartare and it's absolutely perfect for the space
22:22it's elevated but easy to enjoy if you come with a group or if you're here on a date we
22:27want people
22:27to feel like they're getting their money's worth and it's really super classic that was nice bite to
22:33it nice bite there's a pop a little bit of a kick big fan big big fan the tartare is
22:40something
22:40i've always wanted to introduce to our food menu i just never knew how dishes like beef tartare are
22:44perfect for a kitchen like this i did like the things that were on the menu but there's a lot
22:49of
22:49things on our menu that like our place are a little random this seems like it's a little bit more
22:54intentional when you think tartare you definitely think something classy or something nice or something
22:58more elevated stress test is tonight there's still a lot that we have to work on let's get it done
23:03let's do it
23:12why don't we pull everybody together for a quick staff meeting before we open it okay so stress
23:17test i'm going to fill the place the whole point of this is to see where we break once we
23:22identify
23:23them tonight we fix them tomorrow it's as simple as that you with me guys yes sir so who's doing
23:28what
23:28tonight me and mani are handling the floor okay dylan's going to be our floater um andy's in the kitchen
23:34and and danny and billy are bartending okay let's go to it thanks
23:41hello everyone come on in guys
23:45what's going on guys hey guys welcome there we go there's the menu for tonight what kind of interest
23:52you in i'm gonna do a spicy strawberry mule okay we got a mule share the beef tartare okay free
23:58gold
23:59russia so absolutely no let's keep it up here oh yeah keep it up here never goes over ice so
24:04there
24:05you see we missed that yeah let's let's redo the ice again okay and we'll miss that too so at
24:11that
24:12nope okay we got to express it remember that mint right this is unique because these bartenders have
24:19never really made drinks and scratch before we're going to redo those everything was pre-mixed for them
24:26so in as much as they know their way around the bar they've never done these mechanics this way
24:30before i'm not sure how it's going to work out so far not so good rob we haven't crossed one
24:37drink
24:38across the bar we have not gotten a drink across the bar come on guys we got to do better
24:42stay focused
24:43all right here we go first ticket up what do we got board and the uh beef tartare order and
24:49a tartare
24:49let's do it tickets are just starting to come in i have to admit andy's doing a really good job
24:54of
24:55making the dishes look very nice they look consistent the only thing i'm worried about
24:59is his speed corner out corner out corner out guys faster faster what do we miss here ginger beer
25:08here stop too much of the ginger beer just a splash at the bottom we'll go through let's go come
25:15on
25:15don't give up let's move we're falling fast rob what's going on we only have one drink out from here
25:20we're still waiting for our first over here you just can't get it right beef tartare yes perfect
25:27you guys are awesome thank you for bearing so you ordered three drinks at the same time yes sir and
25:33you got one yes sir what do you think it's good i mean that'd be nice if you had one
25:39right all right
25:41what can we do you got flowers on there make it look pretty there you go let's get it out
25:47andy let's get
25:47out gotcha how long ago did you guys order 16 minutes 16 minutes starting to get frustrated
25:52yep a little bit a little bit yeah so you got your food you didn't get your drinks still waiting
25:57still waiting but at least you got water yeah okay well i'll let you enjoy go ahead thank you
26:02philly you got to come with me for a minute so those two women ordered food and drinks about 20
26:06minutes ago
26:06got nothing their water glasses are even empty these people got their food they didn't get their drinks
26:11they ordered food to share no drinks no drinks so the kitchen is doing better than the bar but
26:16nothing is sequencing properly somehow you either have to adjust the speed of the kitchen or adjust
26:23the speed of the bars you got to be managing the issue let's do it i'm gonna do these again
26:29these are
26:29sour okay let's go bar let's go faster we got to move faster we got to get these drinks out
26:36rob
26:38three drinks out now three drinks all day 20 minutes in 20 minutes just all right yep how we
26:46doing chef the food is coming out and it is looking good we're still really struggling on speed fact is
26:51every table that has food out there it doesn't have drinks so the bar is way behind you guys excuse
26:57me
26:58oh my god
27:02a lot of paper amanda yes look at this hey folks do you feel encouraged when you see this
27:12so to serve this room at this rate is going to take us i'm going to guess about two and
27:17a half hours
27:18so get comfortable because this is a failure
27:26so to serve this room at this rate is going to take us i'm going to guess about two and
27:31a half hours
27:32so this is a failure isn't it yeah how many of you would have left already raise your hands how
27:40many of
27:40the left already dylan i want you to see this look at this room and understand the level of failure
27:47did it work out properly for anyone in this room anyone so we have 40 people in this room and
27:5640
27:56failures right yes sir apologize and let's get everybody out of here so we can go to work yes sir
28:03i want you to own this this is what failure feels like sorry for everything i'm frustrated with myself
28:10because i don't know the best way to help sorry guys apologize about it i know but i know man
28:15we
28:15believe in you i appreciate it thank you so much i really do appreciate that i'm taking all this
28:19personally this is all on me like i have to do better uh we will do better
28:34you know it's interesting the bar isn't so bad we have two workstations but no soda guns
28:40and then we have a back bar but it's not lit and it's not displaying any of the bottles we
28:44are
28:44going to train like you have never seen before we're going to work on accuracy and speed but we
28:49have to smash our concept of what a cocktail is and what a cocktail experience is it can't be pouring
28:54out of a bottle we've got to create that magic in front of the guest so let's go ahead and
29:00build
29:01the volunteer and then we have this workstation like in this corner here which is bizarre it's almost
29:07like a chef's table we got to take a look at all their setups jim and make certain that they
29:11can
29:11function separately for me it seems like where we're breaking is the speed so instead of doing
29:16one ticket at a time putting out three or four tartars at one time and still making them look really
29:21nice okay now with this new menu i did want to introduce you to new dishes the first one is
29:26a crab
29:27dip it's going to be a great shareable item are you ready to see it yes all right we need
29:32two pos
29:33systems they have one down here on the end so they're going back and forth all the time we got
29:38to figure out a way to make this efficient we're going to start off with our twisted alchemy lemon
29:42three quarter ounce three quarter ounce caramelized fake so we have a complete balance here so with this
29:49crab dip we're going to have the dip already in the ramekins we're just going to be able to throw
29:53this in the oven get it warmed up and then put it out okay and i'm just topping it with
29:57some crushed
29:58butter crackers so this goes in the oven and then i walk right in to this sort of sea of
30:03tables
30:04rather than being in the front the bars in the back can we come up with some type of a
30:09wing wall or something here to break the entryway next up an italian aperitif one ounce
30:15one ounce of tennessee whiskey shaking have some fun with it
30:20looks perfect i love the stacking of the toast points as well how do we take this and make it
30:26upscale
30:27so we need woods we need all these layers of finishes right then we need the glassware and
30:32the serviceware to support this type of environment who's thirsty
30:39tasty clean and good looking it's good you don't really see a lot of crab dips in the
30:45suburbs so i like it elevated but approachable i think it's something that you can pump out really
30:50quickly and that your guests are really going to love this is a very tall space to make it intimate
30:54and
30:54lounge and sexy so either we bring the ceiling down or we fake that we brought the ceiling down right
31:01look at that smile here's your volunteer oh perfect excellent excellent so we got a lot of work to do
31:09i'll buy the coffee well thanks john
31:24amanda and dylan are good people they're immensely supportive of each other but neither of them know
31:30what the hell they're doing last night showed that they need leadership behind the bar with leadership
31:35behind the bar dylan can become a manager not a doer a leader rather than a sweeper and if we
31:43can do that i can start to move them towards professional bar managers and we need to talk
31:48about that today what did you learn this week for yourself last night i really wanted to hop behind
31:54the bar even more i wanted to switch places with crews and hopefully like i take over for him just
31:59to
32:00relieve the stress off of him but all that was going to do was just create even more confusion more
32:04of a
32:04mess you know i want to make the drinks but also want to you know talk to the guests and
32:08apologize
32:10so watching all of those things can happen when you're behind the bar yes you need to hire a good
32:15professional bartender yes you don't need a general manager there but a head bartender yeah could go a
32:21long way you've got a good guy in the kitchen yeah salad been with you in the beginning he will
32:26stick
32:26to his recipes and all that we need a leader behind the bar right you're smart you're a man with
32:32a lot of
32:33pride young upcoming family yeah it's an exciting time in your life you need to become a bar
32:38professional though you're with me there's also a ton of online resources and classes and hospitality
32:43that you should be looking into and you need to take this to the next level of management yes now
32:49would you be a good lawyer if you didn't go to law school i mean come on give yourselves a
32:54little
32:54credit are you proud of him yes yeah you should be yeah so i mean this has been a tough
32:59road imagine
32:59borrowing money from your wife's family yeah and doing this and dealing with this i mean this is
33:04not an easy road that you're traveling don't i get that and i feel for you man and i can
33:09see the
33:09emotions in your face when i say this to you but her love for you is undaunting it's unbelievable to
33:15me
33:15how supportive she is of you so you've got something special together make this bar work
33:22for you both now okay have this further your relationship build that trust buddy seize this
33:29opportunity grow you have perfect hospitality personality and sensitivity we get the right
33:36people yeah and situation around you you're gonna shine trust me yes sir okay well guys i'm gonna go
33:43finish this boy i got a lot of work to do i want the two of you to do something
33:46tonight who's with
33:47your baby my mom great would the two of you go out tonight and have a nice romantic dinner alone
33:53let's do it okay i don't really like you to do that because honestly as of tomorrow you're not
33:58going to have much time to be with each other do that tonight you both deserve it okay thank you
34:03okay let me go to work thanks john you know in past my safe place has been behind the bar
34:07making
34:08drinks but as a business owner and a manager i need to be everywhere i need to be managing guest
34:12expectations talking to guests helping everywhere i can i need to be more of a manager and working
34:18on my business instead of in my business
34:31hey everybody
34:35i love this town this is a count of a lot of class a lot of stature was it a
34:41good week for you
34:41ma'am it was yeah it was a lot but it was great yeah what'd you learn most i keep
34:45on thinking this
34:46one phrase you said you said it's not about who's here it's about who's not here and that really
34:52resonated and kind of made me think about what we needed to do yeah what was your biggest lesson this
34:57week delegating my responsibilities be more of a manager trust my team with more things because
35:02they deserve that trust yep you had a great vision but you didn't execute as well as you could have
35:08but
35:08i think i took your dream and i turned it into a real reality i can't wait for you to
35:14see this place
35:37a great local company jocelyn and signs work all night long to get that sign up from you
35:43great local companies fresh beginning fresh brands regal is not a dive bar is it yes sir so
35:51we're sending an upscale message now we want to deliver on that environment ready to see the
35:56inside yes sir should we send them in
36:23oh look they got the menu up there too
36:29it looks fantastic the space feels entirely different it's very warm while still being
36:34elevated it's it's it's great guys what do you think it's like so homey like it's homey can you
36:40believe are those tears in your eyes yeah absolutely wow is this what you guys wanted it looks so good
36:45it looks so good i love the nooks yeah so grab a seat at the bar guys i want to
36:50show you what we did
36:50they're awesome just look from here guys see how this is more of a lounge environment that's more
36:56of a dining environment so you have really three different experience areas now happening within
37:01the space barn light electric a local company came and did the custom pendants over the bar axe
37:08signs did the vinyl interior wrap sky tab pos by shift four i got you two terminals and handheld units
37:16so you're not running back and forth anymore bar products.com gave you mixing cups strainers
37:21glassware everything you need you don't have to go buy anything i got busy b plumbing to put in the
37:26sink back here what do you think of this guys so now we got a work compartment sink we got
37:31two really
37:31great workstations and manitowoc brand new ice machine then i got your bartender you can do inventory
37:39in 10 minutes dylan this is truly a fresh beginning how you feeling i'm feeling really good i'm feeling
37:45happy i'm confident yeah you work i can see it in your face you got this now don't you oh
37:50yeah you know
37:50the way you guys stick together you deserve this success thank you so let's do everything we can
37:55to make it happen guys you ready okay tonight we get him back let's go to it
38:08thank you so much guys come on in
38:11you guys take a seat wherever you like friends
38:26what can i get started for y'all um for drinks we have the volunteer it's a whiskey-based cocktail
38:34with big really really really good and then what we're thinking for food guys all right you got two
38:39butchers board and a crab dip okay okay gotcha heard
38:45what's great chef
38:50what do you think they've got the whole bar served we couldn't do that no not at all but they're
38:55still
38:56in the weeds right now hopefully they dig out how we doing chef not only does the food look amazing
39:02but he is doing it so fast he's so much more confident okay and you're kicking butt buddy thanks
39:07sir have fun oh yeah excellent we're on our way good job excellent
39:12the transition from two nights ago is unbelievable bar is catching up food's coming out of the kitchen
39:19dylan is running his place amanda's in the middle they're engaged every person in this building is
39:25contributing look at this yeah one front porch swing come on third
39:42thank you sir thank you sir they're digging out aren't they they're digging out they're staying
39:47with it they haven't panicked they're they're following everything the structure the system is
39:52working and the fight they're talking constantly between each other bar is served half the room is
39:57served yeah we wouldn't have been on the bar serve two days ago no yeah perfect look at him man
40:02we're
40:02going now
40:06can you believe we met four days ago this has been the longest fastest week ever yeah i want to
40:12tell
40:12i love you guys thank you the support that you give to each other is wonderful now and you're ready
40:17to run this right sir congratulations thank you so much this one feels really good i got two owners
40:26who are committed disciplined love each other are supportive of each other they are running this place
40:33and now they got the bar that'll deliver for them good night guys good night thank you this one feels
40:40good great family now has a great bar
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