In this Bar Rescue episode, Jon Taffer has asked Phil Wills to visit Pat and Dandy’s Sports Bar and Grill in Toledo, Ohio.
The bar is owned by Matt and his partner, Cathy.
They bought the bar in 2019 using his wife’s retirement money.
They decided to open a bar, despite having no hospitality experience.
The bar was a staple of the community, so they left everything exactly the same.
However, the bar began to decline, and they currently have 27 employees.
The stress has had an impact on Matt’s health, and he is now limited in what he can do.
They are losing money and are in $400,000 debt.
Phil sits in the surveillance van with expert Mixologist Mia Mastroianni and expert chef Brad Miller.
They think that the exterior of the building looks run-down, but they recognize its significance to the community.
The owners and staff are introduced to the experts, along with an explanation about their debt.
The bar is full on a weekday, which is great, so where is the money going?
General Manager Sarah has been at the bar for 14 years, and her daughter is the assistant GM.
Nine staff members are working that night, and the experts think that there are too many.
The bar is big, with a large front of house, a large bar area, and a large kitchen.
They have asked some radio personalities to be their spies there.
The spies go in and immediately notice the dust in the bar.
They get given a dirty table with used glasses.
The pair is overlooked for a long time before they get served.
They ordered a spicy margarita from the menu.
They see the drink being made poorly.
It is served in a mini bucket and tastes awful.
In the kitchen, the chicken is getting warm in the breading, and there is cross-contamination.
The experts, along with Phil, go into the bar to confront the owners.
Phil meets the owners and asks about their situation.
They have a lot of heart but no business sense due to a lack of experience.
Mia asks about the bucket.
She notices they are inconsistent in pours and undercharge for the amount of liquor they serve.
Brad asks about the chaos of the kitchen, and the cook says she loves it.
The night is shut down, and the next morning, the staff are all gathered.
The next day, Phil comes in and sits with the owners.
He tells them they are being too nice, and the staff is taking advantage.
The owners agree to see things his way.
They meet with the staff.
The experts are introduced to them, and they outline all the bad practices they saw the night before.
They ask all the staff about their situation.
They are shocked to hear that an inexperienced bartender, who received no training, was in charge of training new hires.
They ask the General Manager what food costs should be, and she says 37%.
She is corrected that it should be 24%.
The managers don't know what beverage costs should be.
Their Partender report shows they lost almost 25% due to overpouring.
This comes to $130,000 a year that they are losing.
Matt is shocked to see this, and he sees that he can't trust his staff.
After this, Mia takes the staff through making a spicy margarita properly.
In the kitchen, Brad takes them through making slider smash burgers.
They train and are ready for the Stress Test.
The expectation is for Sarah to act as GM, and the owners to watch her.
The customers are let in, and it gets busy so quickly.
The bar staff have to constantly be reminded to prepare drinks on the bar top.
The kitchen is slammed, and the cook is slow, so tickets pile up.
Wait times reach 20 minutes.
Sarah has a bad attitude, and Matt is made to speak to her to get things under control.
It doesn't work, as chicken wings are sent out almost raw to a customer.
The food has to be sent back.
It is then refired, but this time it is burnt on the outside, but still raw in the middle.
Sarah’s attention is called to the dish as she nearly misses it.
With the AGM in the kitchen, the meal should not have been sent out.
Drinks are being made slowly, but taste good.
The kitchen is in chaos and is unable to keep up with the orders.
The Stress Test is shut down.
Matt speaks to the staff once the bar is empty.
He outlines their duties to them, especially to the GM.
Sarah is frustrated and just wants to go home.
The next day, Phil meets with the owners.
They have news that Sarah and Jose, their GM and AGM, skipped training.
They both have not come to work and refused to answer calls.
The owners decide they want to keep them, but they will be in the kitchen instead.
They will take over management instead.
Phil takes them through what they need to do to get ahead.
Jon has time to consult with the renovation team and Phil on the best way to use the space.
The team works long hours, and a few days later, the bar is ready for the reopening.
The staff and owners gather at night.
The bar is unveiled, and the exterior has been revamped with a bigger, brighter sign.
There is one small change to the name.
They are now Pat and Dandy’s Sports Central Bar and Grill.
They have a dolphin in front to signify their record as the biggest Miami Dolphins sports bar in the country.
The owners and staff are let in, and they love the changes.
The bar is warmer with updated decor and massive viewing screens.
They have four new Sky Tabs POS systems and three Sky Tabs.
There is a subscription to Partender, new bar tools and barware, new liquor, and new kitchen tools.
The staff is down two members, but they are ready to push ahead.
They prep and open up to the customers.
They make multiple drinks at a time, and the bar cheers.
The kitchen is ready for the tickets to come in.
Matt is making sure the food is expedited quickly.
The change is night and day.
What Happened Next at Pat and Dandy's Sports Bar and Grill?
Weeks later, Matt and Cathy are doing better at managing inventory.
They expect to start seeing profits soon.
The community is happy the bar stayed a neighborhood bar and embraces the changes made.
Sarah still works at the bar but is no longer a General Manager.
Pat and Dandy's Sports Bar and Grill is open.
They didn't keep the new name.
Reviews are mostly positive.
There is praise for the food, atmosphere, and drinks.
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