The “plan the work” and then “work the plan” mentality is at play in almost every episode. Changing your logo in hopes of attracting new customers won’t go very far if the root of the problem (bad service/management/environment) is not remedied first and foremost. It’s impossible to fix the problem if you’re not going after the symptoms. Other times it’s the food, health violations, or poor money management. It’s seen in every server or bartender that has a bad attitude on the show. A toxic environment will typically spill out to customers. Why has this bar gotten this way? This can sometimes be due to ownership or employees. Taking into consideration what their target market wants/needs.Re-evaluating their business & employees.And these steps can be applied to any business in any industry, as they are simply good business practice. A terrible experience leaves a bad taste in our mouths (and it’s not just the cheap beer or dirty glass)!īut there’s hope! In each episode, these establishments go through a structured process that provides a much greater foundation for potential success. These types of experiences drive customers away. These bars have bad reputations, horrible staff, unfriendly appearances, confusing menus, disgusting drinks, and can even be unsanitary! I’m gonna go out on a limb here and say we’ve all had a glimpse into at least one of these topics. This “new concept” is typically unveiled near the end of the show. This show covers many topics from money management, food service, general hospitality, alcohol, certifications, location and beer… BUT there is one thing consistently happening that only someone as crazy as a graphic designer or a marketing mind would notice: every one of these bars goes through a rebrand. Take a look at a brief glimpse of what the show is about:Īlright, cool show dude, now what the heck does this have to do with branding? Good question. He also examines the bar’s financial records to find possible cost savings.
In any given episode, Jon does some research by sending “secret shoppers” to get information on the bar. Based upon these initial observations, Taffer then meets with the owner(s) and staff to discuss his findings, and to describe the specific changes that he insists must be made (e.g., management, customer service, work ethic, cleanliness) for it to become a surviving and thriving business.
If you are anything like my fiancé, you find yourself sucked into the difficulties these business owners find themselves in before host Jon Taffer kicks in the doors and begins making changes. Many may be familiar with the television show “ Bar Rescue” currently in its 3rd season on Spike.
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