Bob Deck is a founding member and managing partner of Cincinnati-based hospitality company Four Entertainment Group (4EG). With a dynamic portfolio of 25 venues nationwide, Deck plays a pivotal role in overseeing the operations, management, and strategic growth of a diverse portfolio of venues. Each 4EG location is recognized for its exceptional guest experience, immersive ambiance, and high-quality offerings.
“Why would they build a place this nice and not have food?”
“Without food this place will never survive.”
“This place doesn’t have food? I give it three months.”
I’ve heard it all. Every time I build a new bar — and I’ve built and run over 20 outlets in the past 23 years — someone rushes in with the same tired prophecy: no kitchen, no chance. And every time, I smile and say: We don’t have food. We don’t want food. We don’t need food.
And not only do we survive, we thrive.
Let’s get this out of the way first: we’re not a dark, sticky dive bar handing out dusty peanuts. My bars are highly designed, cocktail-forward, and rooted in exceptional hospitality. We’re busy. We’re profitable. And we don’t serve a single entrée.
A food program can be great, if that is your vision and your business plan for your space. It will alter your margins and it will affect your payroll. But, it is not a necessity. You can run a great bar, with great service and a great vibe, and not having food won’t be a dealbreaker in its success or its profitability — the metrics we’ve seen in our bars are proof.
Here’s why not doing food might just be the smartest move you can make.
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