Okay, Jon Taffer fans, it’s time to pour yourself a nice cocktail. The rescue of the bar is back, so let the shouting – er, we mean “lively cheering” – begin!
Premiering Sunday, February 25 at 10pm ET on Paramount Network, everyone’s favorite hospitality pitbull is hitting bars across the country to help struggling business owners and employees get together before their doors close for good. And new this season, Taffer has enlisted an all-star roster of nightlife, bar and restaurant experts, including actor Danny Trejo and Las Vegas nightclub guru Dustin Drai, to bring even more heat to these kitchens in difficulty.
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Entrepreneur spoke to this outspoken motivator and entrepreneurial mind after he completed filming his incredible 250th episode to get his take on what’s new in the world of bars (Are you ready for a robot bartender?) and to find out what gets him so damn infuriated every time he walks into a bar in desperate need of rescue (hint: it has more to do with families than alcohol). Here are some highlights from that conversation, which have been edited for length and clarity.
Would you like some AI with your chips?
“When I go to restaurant conventions and shows, it’s all about robotics and AI as a solution to the human labor that owners have so much trouble hiring for,” Taffer says. “I think in the next five to seven years, many restaurants will become quite robotic, from ordering to delivery to preparation. AI is already being used extensively for the back of the house, interpreting data, identifying trends and doing all that type of work.”, but I think we will start to see a good number of them in the front room of the restaurant too. For example, ordering on a tablet that interacts with you conversationally. ‘What are you in the mood for? You might like this.’ Robots are already working on fryers and flipping burgers, and that will definitely increase. And the interesting thing about robotics is that it takes variable costs and makes them fixed. I have a fixed cost for the equipment; I have a fixed maintenance cost, so alleviates some of the surprises that emerge in the industry.”
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But humans aren’t done yet
“Robotics and AI will definitely help in the back of the house, but great restaurants are about connectivity,” Taffer continues. “Customers don’t connect with a tablet; they connect with great servers, chefs and owners. At Taffer’s Tavern, we’re very tech-heavy in the back of the house, but there’s no tech in the front of the house. We’ve designed a concept to protect this connectivity. And one thing to think about is that there are three types of menu. The spontaneous menu is where you stop and get a hot dog just because it smells good. The convenient menu is the restaurant in the lobby of your office building It’s not the best food in the world, but it’s easy and it’s convenient. And then there’s the destination menu, where you travel to a specific location. The first two menus are really going to embrace robotics and benefit.”
Make an impact with The rescue of the bar
“Purdue University conducted a study on restaurant reality shows like ours, Nightmares in the kitchen AND Impossible restaurantand rated the success rate of each. The rescue of the bar it’s doubled every other show in terms of success rate,” says Taffer. “And that means a lot to me because behind these structures are the people. These bar owners pay their mortgages and take care of their families. So the success of a bar means we help kids go to college. We are truly making a positive difference in people’s lives.”
The benefits of helping others
“Years ago I opened my restaurant, Alamo Grill, in the Mall of America,” Taffer says. “We were opening our second restaurant in Kansas City and I needed to pick a training team. So I pick a cook, a line cook, a server and a host. Let’s get the team together and go on the road. There was a dishwasher named Theo, who was a local guy. The cook left, so I put Theo in that position, and it’s just been great. We’re in Kansas City for a big meeting with 80 new employees, and every one of them coaches show up. And Theo is there in a suit. He walks up to the podium and says, ‘Six months ago I was a dishwasher, and look at me today.’ Man, that was a powerful moment for me. I was more proud of him! It was a truly rewarding moment for me, and when you experience something so rewarding in life, you look for more.
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The 10% rule.
“ON The rescue of the bar, we do everything in four days, including business evaluation, renovation, rebranding, logo makeovers, food, drinks, interiors, training – everything. In four days!” says Taffer. “When I talk to big companies, I always ask, ‘Why the hell is it taking you so long to do something?’ So I tell everyone reading this that there is no plan, there is no process, there is no goal in your life that you can’t accelerate by at least 10%. This includes the number of phone calls you make, the number of contacts you make, the number of places you go, the speed at which you write something – just do it 10% faster and it will dramatically increase your productivity and time resources. That 10% can change your life.”