Adam Carolla Show Jon Taffer on Running The Troubadour and How Less Drinking Affects Restaurants
18 snips
Feb 26, 2026 Jon Taffer, bar and restaurant turnaround expert and TV personality, recalls running the Troubadour and 80s club life. He explains why restaurants struggle and why beverage-driven concepts win. They discuss declining alcohol sales, cannabis’ effect on outings, spirits trends, cost breakdowns, and a few wild Troubadour anecdotes.
AI Snips
Chapters
Transcript
Episode notes
Troubadour Days On Sunset Strip
- Jon Taffer recalled running Sunset Strip clubs like the Troubadour, Barney's Beanery, and Gazzari's in the pre-AIDS era when smoking and drugs were common and the atmosphere felt freer.
- He described regulars, side-of-bar culture, and sliding cocaine on ashtrays as vivid examples of that era's bar life.
Run Shows To Fill The Restaurant Not Just The Stage
- Understand a venue's business model: comedy clubs prioritize restaurant revenue, so they give comedians high door splits to fill tables.
- Focus operations on filling dining covers because food has tighter margins than drinks.
Beverage Sales Drive Restaurant Profits
- Taffer highlights beverage mix as the primary profit lever in restaurants because drinks carry far higher margins than food.
- He runs Taffer's Tavern at roughly 50% beverage sales versus the industry 18–20%, boosting profitability.