Most restaurant owners treat the bar menu like an afterthought – and that’s exactly why it’s underperforming. Whether you’re in pre-opening mode or long past your ribbon-cutting, your bar menu could be the biggest missed opportunity on your floor plan.
In this episode, Diane Armitage and Bruce Russo zero in on the profit engine hiding in plain sight: your bar's F&B. From overpriced inventory to drink menus that don’t sell, they expose the silent killers draining your margins – and what to do instead.
Plus, they explore how Yelp reviews, server training and group dining dynamics are all connected to your ability to scale your bar revenue fast.

https://restaurantrevenue.substack.com/

(0:00 ) Your Stars Are Showing: Why Yelp reviews aren’t just noise—they’re shaping your bottom line. Here’s how to take control of the narrative.
(1:15 ) Pods of Profit: A fresh take on revenue pods and why breaking your restaurant into strategic zones is your smartest move yet.
(2:07 ) Behind the Bar, Beyond the Basics: The essentials your bar menu must hit to keep drinks flowing, tabs growing, and guests coming back.
(7:10 ) The Group Dining Goldmine: From table choreography to server psychology—how to turn large parties into loyal fans and bigger checks.
(16:51 ) Opening Week Pressure Cooker: Why the first days matter more than most owners realize—and how to launch with leverage.
(21:02 ) Loyalty in Action: Don’t just count your regulars—activate them. Maximize group dining events by engaging your fanbase the right way.
(25:00 ) Final Pour: Your recap, revenue reminders, and a nudge to go do something with this intel.