Raising prices is awkward.
But not raising them can wreck your margins.
In this episode, Chris talks about using a seasonal menu change as a natural pricing reset for your bar.
Instead of randomly bumping prices and hoping guests do not complain, use your summer menu to rethink what stays, what gets cut, and where your margins need help.
Chris breaks down sales data, P-Mix, high-volume items, seasonal cocktails, fresh ingredients, and fast builds that are easier to sell at volume.
The goal is simple:
Make guests excited about what is new, not annoyed about what costs more.
Your summer menu is not just a menu update.
It is your cleanest chance to raise prices without starting a fight.
📌Start Here
🔴If this is something you’re dealing with in your bar, don’t figure it out alone.
Join Bar Business Nation — the free Facebook group for bar owners talking through staff, slow nights, profit leaks, and better ways to run the business.
→ 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/
