In my least favorite episode of Bar Rescue ever, Jon’s absence is once again heartbreaking to endure, and I find myself needing a hug. It helps a little that he entrusts the rescue of the rustic event venue, Epic Lounge, in Downey, California, to the capable hands of Phil Wills, long-time mixology expert, consultant, and friend of Jon’s. Jon chooses Phil because of Phil’s vast knowledge and experience, especially with event spaces like Epic.

Choosing Phil also proves the benefits of Jon’s practice of hiring and developing exemplary people to be his team members, even if they are located differently on the television pizazz scale. It is likely evident to regular Bar Rescue viewers that Phil is a seasoned professional developed under Jon’s tutelage. It’s also evident that no one knows more about bar science—or human nature—than Jon, who I sorely miss, even though I fully support his absence (as if my support matters!).

David Devis, a Hollywood event promoter, opened Epic Lounge with high hopes of building long-term financial security for his daughter and simultaneously contributing to the vibrancy of Downey’s downtown night life. Despite investing nearly $2.75 million, the bar is now losing $5,000 a month. David’s long-time friend and General Manager, Judy, has been working for David for free lately due to Epic’s financial strains. This leads to confusion and inconsistency among the staff regarding who is in charge. It doesn’t help that Judy is a task master, and the staff prefer to listen to David since his standards are much more lax.

When Phil arrives, he quickly discovers the bar’s many issues: a filthy kitchen, untrained bartenders, no systems, a rookie bar setup, and a dusty environment so bad that debris falls into customers’ drinks. David’s solution? Keep the lights dim to hide the grime and his eyes closed to hide all the million other issues. Phil handles David well, but I still would love to see Jon verbally shred David’s apathy to death.

I also wish I could say the venue’s dysfunction peaks when Phil watches David awkwardly chop and stab a block of frozen chili with a giant chef’s knife in a scene reminiscent of Psycho, but by the end of the stress test, three people are cut and bleeding from ice chunks in the well. David’s laissez-faire attitude and failure to properly train his staff and uphold standards is glaringly apparent.

David tries to bullshit Phil by telling him that they didn’t have time to thaw out the chili because they “got hit.”

Phil’s been hanging around with Jon for 10 or so years, so he doesn’t fall for that shit. He asks, “Got hit by what?” as the camera pans across the empty dining room. We can see that David is living in the Land of Make Believe, and although Phil calls him on it, I know in my heart of hearts that Jon would have slapped David’s ego silly with one hand while he signed off on all the remodeling purchase orders with the other.

When David complains that it’s just him at the bar and too much work for one person, Phil snidely walks him around his establishment and introduces him to his staff: the bartenders, cooks, servers, and managers. “Here’s your team,” Phil points out. Of course, David says they’re busy doing other things instead of recognizing that he utilizes his staff ineffectively.

David’s excuses continue when he says his business isn’t doing well because “It’s a bad time to own a restaurant.” Phil sets him straight by schooling him about how other restaurants are doing fine because they know what their financials are supposed to be and are adapting, unlike David. His establishment is not successful because he doesn’t know what he’s doing, doesn’t know the financials, doesn’t have any systems, and seems to think the venue will run itself.

Phil’s expertise shines as he attempts to inject life into the team. During the staff meeting he addresses the weird dynamic between David and Judy, emphasizing that Judy is a human being and friend of David’s not a free labor resource. Partender results reveal significant overpouring, contributing to financial losses. Nonetheless, everyone seems apathetic about everything. It’s difficult to tell if Phil’s straightforward approach is influencing David or if David even cares that Bar Rescue is there to help him.

The stress test showcases the ongoing challenges Phil faces, some as a result of his safety standards being significantly lower than Jon’s. David brings ice to the bar during the stress test but doesn’t break it into small pieces. The large chunks with sharp edges cut people’s hands. All Phil says is, “Be careful. Don’t injure yourself,” which blows my mind, especially after the chili chopping issue. Jon’s most famous freak outs are about people’s safety being in jeopardy. There is no way he would have watched any of this going on and let it continue. Yes, people have gotten injured on Jon’s watch, for sure, but not three people in a row getting injured from the same damn problem. I mean, this situation is the kind of one where, if we are lucky, Jon might create an entirely new classic crazy moment shutting it all down.

As we know, Jon is pretty damn illustrious, so the bar to be his proxy is extremely high. Phil does a great job, though, especially given my back-breaking expectations. The grand reveal brings a significant transformation. Phil’s remodeling efforts result in a stunning venue split into Epic Live! for events and Epic Eats for dining and cocktails. Local artwork, new POS machines, and a first-aid kit—a Bar Rescue first!—highlight the improvements. The staff’s ecstatic reaction to the new Manitowoc ice machine underscores the unexpected and very welcomed health benefits from the makeover. Training and a fresh perspective seem to revitalize David, who appears more invested and knowledgeable by the episode’s end.

Phil’s success in this rescue mission underscores Jon’s eye for talent and his ability to cultivate expertise in his protégés. This episode is a testament to both Phil’s skill and the enduring influence of Jon’s mentorship. It’s easy to tell Jon has influenced not only Phil’s approach to transforming failing bars into thriving businesses but also my and possibly millions of other people’s understanding of what businesses are about (customer reactions) and what it takes to successfully own and operate one.

Comments: