Ep 18. Vulgar Vixens

In Bar Rescue season 6 episode 18, titled "Vulgar Vixens," host Jon Taffer visits a sports bar in Las Vegas called The Golden Tiki. The bar is owned and operated by Branden Powers, who is also a partner in the successful downtown Las Vegas bar, Evel Pie. The Golden Tiki, on the other hand, has been struggling to attract a steady customer base, and Powers is losing money on the venture.

Taffer arrives to find a poorly managed bar with a disorganized kitchen, a lack of systems in place, and a staff that is not properly trained. The bar has a unique atmosphere, with a 20-foot hand-carved tiki statue, a "pirate ship" stage, and a wide selection of specialty drinks presented in exotic serving vessels. However, the decor does not make up for the lack of customer service and quality of the products being served.

The staff is not properly trained, leading to issues with orders and service times that frustrate customers. Bar manager Kristen, who was hired by Powers due to their close friendship, is not up to the task of managing the bar and has been putting in minimal effort to keep the bar running. The kitchen is disorganized, with expired products, and several dishes that are not prepared to customer standards.

Taffer is initially met with resistance from Powers, who argues that the theme of the bar is unique and that customers come for the atmosphere, not the service or quality of the drinks. Powers is also resistant to making changes to the menu or offering new promotions to draw in customers.

Taffer is able to get through to the owner and his staff, emphasizing the importance of quality service to retain customers. Taffer also brings in Mixologist Cesar Arenas to revamp the drink menu, creating unique and visually appealing drinks using fresh ingredients. Chef Jason Santos is brought in to revamp the kitchen, teaching the staff new recipes and techniques to create dishes that match the fun and playful atmosphere of the bar.

As the changes are implemented, the staff begins to work more cohesively, gaining confidence in their roles and interacting positively with customers. The kitchen becomes more efficient, with food orders coming out in a timely manner and with higher quality ingredients used. The new drink menu attracts more customers and generates excitement among regulars.

In the end, The Golden Tiki is transformed into a profitable and popular spot in Las Vegas, with owners and staff committed to providing high-quality service and unique experiences.