Watch Bar Rescue with Fubo for $0 Today
Jon Taffer is the Gordon Ramsay of the bar and nightclub business. In each episode of this series, Taffer helps transform a struggling bar into a vibrant, profitable business, utilizing his expertise as a nightlife consultant who has started, flipped or owned more than 600 bars and clubs in his career. From the height of the bar stools and the science of the perfect pour to the effect the tempo of the music has on alcohol consumption, Taffer delves into every facet of the business, and he does it with a no-holds-barred style. He's assisted by his wife, Nicole -- who enters establishments under cover to help diagnose the problems -- along with a rotating cast of experts that include a celebrity chef, a Master of Whisky and a mixologist.
S3, EP5 "Empty Pockets"
Jon tries to help an owner of a Denver pool hall fulfill his American Dream.
S4, EP35 "Sour Lemons and Bitter Business"
A landlord and partner, who would rather paint fruit in the name of art than save his failing Ohio burger bar, clashes with bitter owners.
S6, EP9 "Crazy Little Thing Called Selman"
Taffer tries to tame the rocket-like owner of the famed Cooper Rocket before he does himself in.
S6, EP44 "So We Meet Again, Mr. Taffer"
Mark and Ozzie face Jon Taffer a second time in hopes that he will rescue another one of their failing bars.
S9, EP40 "Slotzy's Last Shotzy"
Jon Taffer travels to Worden, IL to rescue a bar for an owner who inherited the business from his father but relies on an untrained manager to secure its future success.
S9, EP39 "Third Time's the Charm"
Jon Taffer sends Dustin Drai to Goodells, MI to help an owner save his struggling business after his previous two bars also closed down from his mismanagement.
S9, EP38 "The World Famous Raw Chicken Wings"
Jon Taffer sends mixologist Phil Wills to Toledo, OH to help rescue an ailing owner who lets his untrained staff take advantage of his kindness andhard work.
S9, EP37 "Murky Waters at Swamp Tales"
In Carlyle, IL a cajun-themed bar needs rescuing due to its out of control food costs and untrained management and staff.
