What does it take to open one of New York City's most in-demand restaurants and then make it better after the doors open?On this episode of Bar Hacks, host David Klemt sits down with Bar Hacks: ReFire co-host Bradley Knebel, general manager of Ambassador's Clubhouse NYC, to talk about the work behind opening and leading a restaurant with enormous expectations from day one.Bradley traces his path from sommelier to restaurant leadership and the opening experiences that made him fall in love with bringing concepts to life. He shares why no restaurant survives first contact with operating reality unchanged, how to protect a brand's non-negotiables while listening to guests, and why opening leaders need to check their egos at the door.The conversation gets into the realities behind Ambassadors Clubhouse: overwhelming reservation demand, a massive menu, two-floor service, highly technical culinary and beverage programs, and the prep systems required to make complexity look effortless.Bradley also breaks down how his team approached hiring roughly 100 people, why he hires the person before the skill set, and how that philosophy helped the restaurant reach six months with 100% voluntary retention among its service team.Along the way, David and Bradley discuss culture as an operating and financial issue, decision making under pressure, giving GMs clear authority, building consistency without chasing perfection, and Bradley's standard for excellence: get 1% better every day.Plus, Bradley shares the real family story behind the Ambassadors Clubhouse concept, including the man whose portrait connects the restaurant to the Punjabi mansion parties that inspired it.Notes⁠⁠Bradley Knebel IGAmbassadors Clubhouse NYC IGAmbassadors Clubhouse NYC websiteAmbassadors Clubhouse website⁠⁠⁠⁠⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KRG Nightlife website

What happens when 10 nearly forgotten rye seeds become the foundation for a distinctly New York whiskey?On this episode of Bar Hacks, host David Klemt sits down with New York Distilling Company founder Allen Katz and creative director Jamie Gordon to explore the intersection of distilling, cocktail culture, creativity, and hospitality in Brooklyn.Allen shares the remarkable story behind Horton rye—from just 10 seeds to hundreds of acres under cultivation—and challenges one of American whiskey's most familiar shortcuts: that bourbon is sweet and rye is spicy. The conversation gets into what actually gives rye its character, why New York belongs in the American whiskey conversation, and what it takes to build a spirits brand in one of the world's most competitive markets.Then, the conversation moves behind the bar at Jaywalker, where affordability is intentional, $12 Manhattans push against today's cocktail-pricing trend, and a menu inspired by New York, from bodegas and flower stands to green markets, turns the city itself into a source of flavor.Along the way, Allen and Jamie share lessons on building something purposefully different, creating hospitality around belonging rather than exclusivity, collaborating without ego, and remembering something the industry can occasionally over-complicate: going to a bar is supposed to be fun.Notes⁠NY Distilling Co. IGNY Distilling Co. website⁠Jaywalker NYC IGJaywalker NYC websiteAllen Katz IGJamie Gordon IG⁠⁠⁠⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KRG Nightlife website

On this episode, David sits down with strategy and design expert Anita Modha to look beyond logos, colors, and Instagrammable moments to what actually makes a hospitality brand memorable. Anita explains why great design starts with vision, culture, research, and a deep understanding of the people a brand intends to serve—and why the visual identity should be the final expression of that work, not the starting point.David and Anita explore design as a competitive advantage, using storytelling and all five senses to create memorable experiences, balancing guest and employee needs, and getting more from the relationship between owners and designers. They also take aim at copycat design trends, discuss why designing for Instagram can undermine the actual guest experience, and examine the renewed appetite for authentic, real-world connection.Along the way, they get into wallcoverings, tableside experiences, signature dishes and drinks, the Las Vegas “Death Ray,” flower walls, wings, and what operators can learn simply by listening to the people already inside their businesses.NotesAnita Modha IGAnita Modha LinkedIn⁠⁠⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠KRG Nightlife website

When Kyle Jones decided to open a craft cocktail bar in the Bahamas, he faced several challenges: the logistics of equipment procurement and maintenance; getting his hands on premium spirits and other drink ingredients; explaining craft cocktails to local hospitality professionals and bargoers; and a three-month training program.Overcoming those challenges has paid off, however. Bon Vivants enjoys a high employee retention rate and has become the training ground for craft bartenders in the Bahamas. Locals and tourists both love the coffee and cocktail programs. And the bar is collecting accolades, like earning a spot on the 2026 World's 50 Best Bars list and several Top 10 Honoree nominations from the Spirited Awards.During this chat, Kyle shares the story of Bon Vivants, touching on procurement, training, the creation of the Caribbean Cocktail Tour, and balancing what he wants for his bars with guest expectations. Cheers!NotesKyle Jones IG⁠⁠Bon Vivants Nasssau IGBon Vivants Nassau websiteThe Dilly Club IGHorse to Water IGOld Pal Hospitality IGCaribbean Cocktail Tour IGYoung's Fine Wine IG⁠⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠⁠⁠KRG Nightlife website

ALB Vodka has been experiencing significant growth and forming key partnerships through a few powerful tactics: they listen to operators, chefs, bartenders and partners, and they innovate while remaining authentic and true to themselves.That is, in part, what got Bar Hacks host David Klemt interested in speaking with Brian Grimsley of ALB Vodka. However, there's more to the brand's story, and it's something that caught David's attention immediately. It turns that out many notable Italian restaurants throughout NYC use ALB Vodka to make their vodka sauces.During this chat, Brian and Chef Anthony tell the ALB story, share what authenticity means to them, discuss institution status, and even dive into vodka sauce specifically and red sauce in general. This is a fun one! Cheers!Notes⁠ALB Vodka IG⁠⁠ALB Website website⁠Chef Anthony IGEmilio's Ballato IGVitolo IGVitolo website⁠KRG Nightlife IG⁠⁠⁠⁠⁠⁠KRG Nightlife website

Every successful beverage brand has an origin story. For Owl's Brew, it began with tea, craft cocktails, and a commitment to doing things differently.On this episode of Bar Hacks, we're joined by the founders of Owl's Brew, Maria Littlefield and Jennie Ripps. Our conversation includes the story of a visit to a New York City hotel bar that unexpectedly validated their product, why distributors understood their vision before consumers did, what Gen Z is teaching the industry about the future of drinking, and why authenticity has remained their greatest competitive advantage.We also explore the launch of Spiked Pop, the Wise Women Collective, the Boozy Book Club, and what it takes to build a brand that stays true to itself in an industry that constantly pressures companies to follow the next trend.Whether you're building a beverage brand, operating a bar, or simply curious about where the industry is headed, this conversation is full of practical insights on innovation, community, and drinking wise.Cheers!NotesOwl's Brew IGOwl's Brew Spiked PopOwl's Brew websiteKRG Nightlife IG⁠⁠⁠⁠KRG Nightlife website

On this episode of Bar Hacks, David Klemt sits down with Kapri Robinson and Princess Johnson of Allegory in Washington, DC, for a conversation that goes far beyond cocktails.Together, they explore what makes DC's bar scene unique, why it deserves recognition alongside cities like New York, Chicago, and Miami, and how strong hospitality begins with strong teams. From designing thoughtful cocktail programs and creating memorable guest experiences to preventing burnout, elevating non-alcoholic offerings, and the return of happy hour, this episode is packed with practical insight for anyone passionate about hospitality. Along the way, there are plenty of laughs, including David somehow swapping both guests' surnames during the introduction even though he was reading his own notes.Cheers!NotesKapri Robinson IGPrincess Johnson IGAllegory DC IGAllegory DC website⁠⁠⁠Bar Hacks IG⁠⁠⁠⁠⁠⁠⁠⁠KRG Hospitality IG⁠⁠⁠⁠⁠⁠⁠⁠KRG Hospitality website

Artist, operator, bartender, mixologist, distiller, creator... Ektoras Binikos wears a lot of hats. That said, he wears them under the unifying umbrella of hospitality.Not long after arriving in NYC from Greece, he started making a name for himself. By 2019, Ektoras was ready to open the doors to his own bar, Sugar Monk. He and his team overcame significant challenges, including navigating shutdowns. Now, in June of 2026, Sugar Monk is celebrating its seven-year anniversary.Ektoras opened Bitter Monk in 2024, and has tapped into his family's history of distilling through the creation of Atheras Spirits. One of the threads tying his journey together is the effective balancing of creativity with ethos, sensibilities, and business.Cheers!Notes⁠⁠Ektoras Binikos IG⁠Sugar Monk IGBitter Monk IGAtheras Spirits IGSugar Monk websiteBitter Monk websiteAtheras Spirits website⁠⁠Bar Hacks IG⁠⁠⁠⁠⁠⁠KRG Hospitality IG⁠⁠⁠⁠⁠⁠KRG Hospitality website

Mike Bausch, one of the first certified master pizzaiolos in America, was also one of the first guests host David Klemt ever talked with on the Bar Hacks podcast. He dropped by five years ago for episode 18. Now, he returns for episode 151.If you operate a pizzeria or have pizza on your menu, and if you really want to cut through the BS and succeed in this highly competitive area of F&B, Mike can help.On this episode, he delivers the reality of running a pizza business straight, peeling back the complicated layers of pizza operations. It's possible your name is holding you back from being discoverable. Perhaps you should be calling your pizza something else. If you're in the pizza space you're not just battling other pizzerias, and you need to understand that. Your marketing may not be working because of what you're focused on and how you communicate. Mike unpacks the reality of pizza in 2026, and shows you the way forward.Cheers!Notes⁠Mike Bausch IG⁠Mike Bausch YouTubeUnslicedAndolini's PizzeriaAndolini's WorldwideProssimo Ristorante⁠Bar Hacks IG⁠⁠⁠⁠KRG Hospitality IG⁠⁠⁠⁠KRG Hospitality website

Episode number 150! Thank you for listening, subscribing, liking, and sharing. Without you, we wouldn't have reached this milestone.To celebrate, we're tackling a topic we haven't talked about on the podcast before: audio, lighting, and video. On this episode, David speaks with a friend of around 20 years, Josh Mierly. Josh is a freelance production manager for live touring acts, meaning nightclub, amphitheater, theater, festival, arena, and stadium operators will be speaking with him about the acts they've booked to perform.During this friendly but informative chat, Josh explains what it takes for an artist and the production team to work with a venue: the venue's capabilities on paper, what it's actually capable of delivering that day or night, building a positive working relationship with production managers and their teams, problem solving to ensure the show is a success and helps the venue make its sales, brands to consider, and why nightclub operators need to invest in the right audio engineer rather than just the most affordable.He also touches on what goes on in the booth or on stage, protecting your hearing, and some entertaining stories from the road (including tour bus etiquette). Cheers to 150 episodes!NotesJosh Mierly IGBar Hacks IG⁠⁠KRG Hospitality IG⁠⁠KRG Hospitality website