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Raise the Bar: An Action-Based Method for Maximum Customer Reactions
If there’s anyone who can prevent a bar or restaurant from going belly up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he has turned around countless bars and restaurants. Raise the Bar distills the secrets to running a successful enterprise with Reaction Management, a strategy and philosophy Taffer developed and uses in his business. It works whether you’re running a storefront operation or a web-based company, whether you’re manufacturing widgets or providing a service. Raise the Bar is the definitive manual on transforming a bar or restaurant with actionable, proven strategies for immediate impact.
256 pages, Hardcover
First published October 8, 2013
245 people are currently reading
738 people want to read
About the author
Jon Taffer
6 books26 followersJON TAFFER is chairman of Taffer Dynamics (www.tafferdynamics.com), president of the Nightclub & Bar Media Group, and host of Spike TV's wildly popular Bar Rescue.
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Displaying 1 - 30 of 71 reviews
June 19, 2016
An interesting read, made more so by the fact that I enjoy Taffer's television show. John Taffer has an exercises a number of good ideas related to doing business generally. For example, his thoughts on four-walls marketing certainly apply to the bar/hospitality business, but also apply to other retail and commercial offerings. Those in consultancies can certain embody the services they provide as well as integrate walking the talk into numerous facets of their business.
I appreciate Taffer's reliance on data. It shows that he is well-read and personally vested in the industry in which he has chosen to work. The sources and types of data he mentions in this book also shows creative interpretations of seemingly bland data. Taffer has a way of making demographics come to life.
This book suffers from what I like to call the "snapshot in time" phenomena. Many of Taffer's examples from television (e.g., America Live) are all over the Internet as failed conversions and the former owners have gone on to negatively relate their experiences on the show. These issues do not affect the validity of the example Taffer is making in the book; they simply create incongruities in the value the reader assigns to the topic being exemplified. Think - if it worked that well, would the business have closed? The answer, of course, is that myriad factors play into the closure of a business and, if there is anything that Bar Rescue teaches, it is clear that businesses on that show had a number of problems at the onset.
I appreciate Taffer's reliance on data. It shows that he is well-read and personally vested in the industry in which he has chosen to work. The sources and types of data he mentions in this book also shows creative interpretations of seemingly bland data. Taffer has a way of making demographics come to life.
This book suffers from what I like to call the "snapshot in time" phenomena. Many of Taffer's examples from television (e.g., America Live) are all over the Internet as failed conversions and the former owners have gone on to negatively relate their experiences on the show. These issues do not affect the validity of the example Taffer is making in the book; they simply create incongruities in the value the reader assigns to the topic being exemplified. Think - if it worked that well, would the business have closed? The answer, of course, is that myriad factors play into the closure of a business and, if there is anything that Bar Rescue teaches, it is clear that businesses on that show had a number of problems at the onset.
February 6, 2014
This is a must read for anyone who wants to be in the service industry. The knowledge you will gain from this will make you very wealthy if you use it.
October 11, 2018
For forty years, Jon Taffer has been a part of the bar and nightclub business. For seven of those years, he has been the face of “Bar Rescue” – a Gordon Ramsay for the bar scene who rants and raves his way through bar renovations and staffing/management overhauls. What at times comes off as satire or farce (or at least hyperbole), though, Taffer approaches with deadly seriousness. Here, he provides a glimpse into his approach and his methods and the reasons why any aspiring bar, club, or restaurant owner should take him at his word.
The book is an indispensable read for anyone looking to enter the business. Taffer covers everything from researching your potential location, to making sure you open the right type of establishment for your audience, to managing your business through the lean start up years, and even managing your success to make sure that you aren’t a flash in the pan. He provides anecdotal evidence to back up most of it, with numbers to flesh out the science behind some of the more salient points. A lot of his stories will sound familiar to fans of his TV show, but he also provides some behind-the-scenes detail from some of those episodes, as well as some fascinating stories from his own travels through the bar and nightclub circuit.
One thing that really made this book work for me is that his literary voice is very dissimilar from his TV persona. He admits as much in the book: for his rescues, he has a week to save a sinking ship so he assumes a “my way or the highway” approach and a combative attitude that he would rarely use in his own businesses, as that will never be a sustainable management style. So, where his show is an in-your-face assault on everything the bar owner is doing wrong, this book reads more like a mentor sharing his knowledge over a drink. The beauty is that while this book is clearly written for people who want to tap into his knowledge for their own business success, the storytelling is more than enough for the casual reader who just enjoys Taffer’s style and his show and wants a little extra taste of the bar rescue world. In that sense, Taffer really raises the bar, here.
The book is an indispensable read for anyone looking to enter the business. Taffer covers everything from researching your potential location, to making sure you open the right type of establishment for your audience, to managing your business through the lean start up years, and even managing your success to make sure that you aren’t a flash in the pan. He provides anecdotal evidence to back up most of it, with numbers to flesh out the science behind some of the more salient points. A lot of his stories will sound familiar to fans of his TV show, but he also provides some behind-the-scenes detail from some of those episodes, as well as some fascinating stories from his own travels through the bar and nightclub circuit.
One thing that really made this book work for me is that his literary voice is very dissimilar from his TV persona. He admits as much in the book: for his rescues, he has a week to save a sinking ship so he assumes a “my way or the highway” approach and a combative attitude that he would rarely use in his own businesses, as that will never be a sustainable management style. So, where his show is an in-your-face assault on everything the bar owner is doing wrong, this book reads more like a mentor sharing his knowledge over a drink. The beauty is that while this book is clearly written for people who want to tap into his knowledge for their own business success, the storytelling is more than enough for the casual reader who just enjoys Taffer’s style and his show and wants a little extra taste of the bar rescue world. In that sense, Taffer really raises the bar, here.
October 17, 2024
Honestly this four star review is as surprising to me as it might be to you because I kind of figured this would be a mediocre book based on the authors TV show, I know I know…”reality” TV isn’t necessarily real!
The author comes off abrasive, obnoxious and kind of rude in the show but I remember watching and thinking “this guy is kind of an ass but damn, that bar does seem way better!” And so that led me to try out this book, and damn…I actually got a lot of great info from it! Suffice to say, this man might be abrasive and obnoxious but he has the resume to back it up.
This was a good read for someone starting their leadership or management career in hospitality, specifically bars. I found a lot of great pieces of information and scenarios that sparked ideas of my own. Would recommend with the caveat that since it is nearly a decade old some of the cultural references may no longer be relevant but the business tips and tactics are!
The author comes off abrasive, obnoxious and kind of rude in the show but I remember watching and thinking “this guy is kind of an ass but damn, that bar does seem way better!” And so that led me to try out this book, and damn…I actually got a lot of great info from it! Suffice to say, this man might be abrasive and obnoxious but he has the resume to back it up.
This was a good read for someone starting their leadership or management career in hospitality, specifically bars. I found a lot of great pieces of information and scenarios that sparked ideas of my own. Would recommend with the caveat that since it is nearly a decade old some of the cultural references may no longer be relevant but the business tips and tactics are!
July 11, 2022
“Managing a business is not rocket science, but it is a science—your success lies in the reactions of the people around you.” - Jon Taffer
This book was refreshing to read. Jon's no-nonsense approach is very easy to follow, and leaves no room for your own interpretation. Jon says exactly what he means. And what he means is real solid common sense. The ideas that he brings forth work because they make sense. Anyone who's worked in any type of customer service business whether as a cook, waitstaff, bar staff, hostess, or any other part of a restaurant or bar. Be professional, work hard, and treat people with dignity by working hard to serve them, and you will be successful. Jon gives his expertise on how to enhance those three ideas.
This book was refreshing to read. Jon's no-nonsense approach is very easy to follow, and leaves no room for your own interpretation. Jon says exactly what he means. And what he means is real solid common sense. The ideas that he brings forth work because they make sense. Anyone who's worked in any type of customer service business whether as a cook, waitstaff, bar staff, hostess, or any other part of a restaurant or bar. Be professional, work hard, and treat people with dignity by working hard to serve them, and you will be successful. Jon gives his expertise on how to enhance those three ideas.
September 1, 2021
Review is for the audiobook which unfortunately did not feature Mr. Taffer himself, if it had I would rate this book 5 stars.
Simply put, if you're a fan of Bar Rescue, have worked in the restaurant industry, or are curious about how a bar should properly operate, Raise The Bar is for you. Jon is somewhat of a pioneer in the industry, creating the concept of "bar science" which he mentions several times in his show, but goes into detail in this book. It's really quite fascinating how Jon modifies bars in order to extract as much money as he can from patrons while simultaneously making sure they're satisfied, happy, and most importantly of all RETURN customers.
Simply put, if you're a fan of Bar Rescue, have worked in the restaurant industry, or are curious about how a bar should properly operate, Raise The Bar is for you. Jon is somewhat of a pioneer in the industry, creating the concept of "bar science" which he mentions several times in his show, but goes into detail in this book. It's really quite fascinating how Jon modifies bars in order to extract as much money as he can from patrons while simultaneously making sure they're satisfied, happy, and most importantly of all RETURN customers.
August 2, 2017
Great info which is applicable to all business.
Top takeaways:
Businesses are defined by details.
1. Everything we do is part of a process, never a result!
2. Every business process step or communication must create a positive customer reaction each and every time.
3. That reaction is the product any business no matter what it is lives or dies by the customer reactions it creates.
Business is all about creating and managing emotions for your client.
You must have standards that are clearly defined and kept. Then create systems to adhere to those standards.
Top takeaways:
Businesses are defined by details.
1. Everything we do is part of a process, never a result!
2. Every business process step or communication must create a positive customer reaction each and every time.
3. That reaction is the product any business no matter what it is lives or dies by the customer reactions it creates.
Business is all about creating and managing emotions for your client.
You must have standards that are clearly defined and kept. Then create systems to adhere to those standards.
January 20, 2020
If you're a fan of Bar Rescue you're going to love this book. It gives an insider view to what goes on in the show and how Jon works to make sure the bars have what it takes to succeed. He also gives business tips, tricks, and insider secrets to make your business (it doesn't have to be a bar) work. Relationships and customer/consumer reactions is what most companies don't put a lot of focus on but they NEED to. There isn't anyone else in the business who teaches it better than Jon within the pages of this book. REALLY enjoyed it.
June 2, 2019
I am not in the Hospitality Industry but I knew Jon Taffer was a smart business man so I wanted to listen to what he had to say. I bought the audiobook and listened to it on my commutes in the car. I took away valuable information. Some of it wasn’t relative to my business but it was interesting nonetheless.
The most important take away is that all we’re selling (no matter what industry) is a reaction. Everything we do should be to bring out the best possible reaction of clients. At the end of the day, that’s what it’s all about and it’s what sets you apart from the competition.
The most important take away is that all we’re selling (no matter what industry) is a reaction. Everything we do should be to bring out the best possible reaction of clients. At the end of the day, that’s what it’s all about and it’s what sets you apart from the competition.
December 20, 2019
This was a good first read about the bar and restaurant business. Though it is about the bar business specifically, the psychology around client experience, feelings invoked, and customer service is applicable in any business. Favorite quote: “Creating great reactions in your customers and your employees is an ongoing process, requiring every aspect of the business to work in tandem. The reactions you create are your most defining moments!”
January 19, 2022
Good Hospitality Primer
A good read, focused on lessons learned in Taffer’s role as a turnaround specialist in the bar industry. The lessons here, however, transcend into all customer service elements of business. Managing reactions and looking at the business holistically is critical to success. If you are in food and beverage, there’s a lot of good rules of thumb, kpis and more in here. A good read.
A good read, focused on lessons learned in Taffer’s role as a turnaround specialist in the bar industry. The lessons here, however, transcend into all customer service elements of business. Managing reactions and looking at the business holistically is critical to success. If you are in food and beverage, there’s a lot of good rules of thumb, kpis and more in here. A good read.
June 10, 2017
Evidence-based lessons for many entrepreneurs, not just bar owners
Bar owners should make time to read this book. While not every chapter is relevant to entrepreneurs in other industries, they owe it to themselves to read most of this book as well. It was reassuring to read a business book based on true facts, findings, and statistics.
Bar owners should make time to read this book. While not every chapter is relevant to entrepreneurs in other industries, they owe it to themselves to read most of this book as well. It was reassuring to read a business book based on true facts, findings, and statistics.
October 13, 2019
Super interesting perspective on UX/experience design from outside tech/games.
Boy howdy, if I had any aspirations of buying a bar someday, this book sure disabused me of those notions. I do NOT want to deal with any of the logistics of managing that scene.
A real quick, real interesting read. Next time I'm in a bar I'm going to look at it differently.
Boy howdy, if I had any aspirations of buying a bar someday, this book sure disabused me of those notions. I do NOT want to deal with any of the logistics of managing that scene.
A real quick, real interesting read. Next time I'm in a bar I'm going to look at it differently.
June 15, 2020
Excellent book! Good at cooking? Think you “have it?” Read this before you spend a penny or more. Excellent insight on the food and beverage industry and tons of stats. It’s not your average guide here step by step, it is a structured story. But it sets of tons examples and insights of how to be successful in the bar/restaurant business and also plenty of warnings. Must read!
December 14, 2018
Great Book
This book is great. It's filled with great knowledge and best practice for running a bar and by extension a business. The knowledge in this book can be applying to other business sectors. It's a great read.
This book is great. It's filled with great knowledge and best practice for running a bar and by extension a business. The knowledge in this book can be applying to other business sectors. It's a great read.
January 24, 2019
Makes you wanna go back to work on the business. Very exciting.
Pragmatic and to the point I enjoy very much the way he kicks you in to action.
Super recommended for any entrepreneur.
Pragmatic and to the point I enjoy very much the way he kicks you in to action.
Super recommended for any entrepreneur.
July 21, 2019
Good overview of how to make a bar work. Taffer is a bit over the top when talking about his show and the bars that he helped turn around. He says that he loves science and research and I believe that this book would have benefited greatly from some revenue tables/statistics
September 11, 2019
Not just applicable to the bar industry, although there's definitely some specific domain knowledge in there. Worth reading for anybody in a service business, if for no other reason than to give you ideas of things you should be considering.
December 16, 2019
A business book on successfully eliciting an emotional response. If Bourdain wrote the book on cooking (Kitchen Confidential) and Danny Meyer did hospitality (Setting the Table) I suppose this is the economic side of restaurants.
September 2, 2020
Not a bad read but not what I hoped. It read as a loosely linked together autobiography rather than the bar science I was hoping for. Lots of anecdotes but far too little empirical information to back things up.
March 22, 2022
Read this book for my Venue Management course and it provided a really dope insight into incubating environments to churn out positive customer reactions. Sure it’s about bars and venues, but I think it’s really a marketing and branding book for all.
March 24, 2025
This book is an easy read, to the point, and genius. He makes important concepts fully clear with the reader. I can not argue with anything he has to say. It is a short book with brevity. This is easily 5 stars because it is well worth re-reading.
November 12, 2025
I listened to this book and i think it would have been exponentially better if Jon Taffer read it :) a slightly interesting read, that would have been more interesting if i was actively trying to open a restaurant
June 11, 2017
Some good points but too many anecdotes. Would've been more useful given a more empirical data and methodology.
March 9, 2018
Loved this. A great direction to go from his television show. It certainly made him more lovable. It also served me well in my career as a restaurant manager in Boston.
November 18, 2018
Quick, Fun Story, I haven't seen the show, but I'm in the restaurant business and I found this book intriguing.
April 16, 2019
Outstanding very informative
Any new business owners should read this reading again to make notes this time on things I found interesting and important
Any new business owners should read this reading again to make notes this time on things I found interesting and important
August 19, 2023
Amazing book that every restaurantuer or bar owner/worker should read!
March 23, 2024
This was a great book however I don’t own a bar and was looking for something similar to Setting the Table which it wasn’t. I imagine if I owned a bar though this would have been a very helpful book!
January 3, 2025
I thrifted a copy that had hand written notes from a failing bar owner struggling to find the light
Displaying 1 - 30 of 71 reviews