The Bar Business Podcast · 2026-04-27 · 7 min
Most bar owners think high-margin liquor is making them money. But if the bottle barely moves, it is not profit. It is trapped cash. In this episode, I break down why obsessing over pour cost can blind you to a bigger problem: slow inventory. A premium bottle might look great on paper, but if it sits on the back bar collecting dust, it is quietly choking your cash flow. I’ll show you how to spot dead stock, when a high-end bottle is actually worth keeping, and how to price slow-moving liquor so you can move it out, get your cash back, and stop treating shelf decoration like profit. If your bar has expensive liquor that barely sells, this episode will make you rethink what “profitable” inventory really means. 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: → Additional resources Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here: →
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