What does it take to thrive in one of the most volatile industries in America? In today’s episode of Having a Beer with Fred, we sit down with Bobby, a hospitality veteran who’s managed everything from beach bars in Florida to ice-cold taverns in Maine. He shares the unfiltered playbook that kept his venues alive—through staffing chaos, busted pipes, and post-pandemic burnout. This isn’t just a story of resilience—it’s a strategy session for every bar, restaurant, and event venue trying to keep their edge. Grab a drink, because this is hospitality advice you won’t hear anywhere else.