Episode Details

Think your pricing strategy is solid because your drink cost is sitting at 20%? 

I used to think that too until I realized the standard markup model was leaving serious money on the table. 

In this episode, I’ll walk you through how a few small shifts in pricing psychology can increase your profits without raising prices across the board or scaring off your regulars. 

 📌  What You’ll Learn 📌  

• Why a 20% pour cost isn’t the win you think it is.
• How to raise margins without raising prices.
• The happy hour habit that’s killing your profits.
• What guests really think when they see your prices.
• How menu layout changes what people buy.
• Why scarcity makes people spend more.
• The smarter way to price your top sellers.

You’ll hear exactly how I use strategic menu design, pricing tiers, and value perception to help bar owners boost their average check size and profit margins. 

If you're looking for simple ways to make more without burning out or overhauling your whole menu, this episode is for you.  

📌Start Here
Own, run, or manage a bar? Join Bar Business Nation.

An EXCLUSIVE private Facebook group for bar owners and operators who want better ways to run the business.

Ask questions, hear what other owners are dealing with, and get ideas you can actually use.

🔴Join here:
 → https://www.facebook.com/groups/barbusinessnation

📌Additional resources
🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/