J&B’s Tavern 3 years new and far improved

J&B’s Tavern
4056 Mt Carmel Tobasco Rd.
688-0000

CV: It’s been 3 years since J&B’s opened. The good ship is sailing under full sail too, great job and congrats to you all. We have a few questions. Think back to the day you bought her, what plans did you have then and how does that compare to now? What has been the hardest part so far?

Jim: We are still under the same concept as when we bought her... to bring back what I remembered about a fun bar, with a hotel (to stay safe). Back when Jack had it in 95’ (my first bar tending job) it was one of the best locations in town to have fun and not worry about driving. Almost like a house party. Most importantly I remember the great clientèle it once had. The hardest part was overcoming some of the past experiences people have had there, trying to get people to take a chance and see it’s not the old bar with all the trouble. That’s the hard part.

CV: A pub features food & music, a great pub features good food & music, J&B’s seems focused on both. It’s certainly a factor in the success. Many pubs claim they can’t make any money selling food, how have you made the kitchen an important part of your overall sales? Is the menu today what you expected when you opened? What works and what just washed?

Jim: We are more of a tavern vs. a restaurant. Our sales will be prominently alcohol. We like to feature some good food that isn’t over priced (as a restaurant can be). We try to concentrate on making the best sports bar food that goes well with cold beer. Our prices fit anyone’s budget for dinner (and a beer). Some restaurants people can’t go to that often (due to there hefty prices to cover the major franchise fees that they pay). I hold our food to the same quality but don’t have franchise issues to worry about. I want my customer to know they’re getting a great deal. We have made a few menu changes every season to accommodate our customers and we’re in the works of a new menu as we speak. We have tested our .50c taco day and a .75c cheese coney day. They were a huge success. Customers love discounts.

CV: Here’s a big factor, the bands. It’s a fine line between paying big money for big bands that get a big draw
(hopefully) and spending too little on bands that sound like a deal, but turn out to hurt your crowd rather than help it. After these 3 years of experience how does your line-up come about? What have you learned about booking bands? What resources (if any) aid your band searches? What advice can you offer in regards to live music booking?

Jim: I can admit that I definitely
changed my lineup quite a bit since opening. The bands that started were a lot of help and great bands but as I started to learn more about our local bands I realized that I had to just put it out there (money) and take a risk in hiring some more expensive bands. I didn’t do it on a whim either. I researched sites such as Cincy Vibe, asked questions of my clientèle and also I give credit to the bands I have.
Most bands are extremely nice and know the economy is in the dumps and they’re willing to cut you a break on a show to see how they would fit in your establishment. Plus, having friends like Dan Varner and Kenny Welch helped to get these monsters to play my tavern. Two great guys who’s bands definitely help me through some bad weeks with their monster shows.
Any advice I could give another bar owner in booking bands is... ask the most important people (your patrons). Also, I check the band’s hits on their sites and see what kind of reputable clubs they play and if they get re-booked. We started off with an all classic rock band schedule and now we have evolved to more modern rock/upbeat shows. I’m excited about the tavern starting our first jam session open mic night on Tuesday with The Rusty Van Band. Now, other musicians can get together for a night of music and fun.

CV: We’ve seen the changes at J&B’s in real time. It’s been fun and there is surely more to come. Give us a sneak peak at the next new promotions to come.

Jim: We have some awesome bands coming. Kenny Welch Band, Dan Varner Band, Snow Shoe Crabs, My Sister Sarah, 9 Story Plunge, and 3 day Rule... Since the day we started I have Vince and Tammy running DJ/Karaoke on most Fridays. The crowd loves Tammy’s limbo contests, and the karaoke contests. In the past couple months we added Kenny Welch as a DJ (Sundays & Mondays with $1 drafts). Tuesdays are our new open mic night with The Rusty Van Band. I believe we’re the only place out there now who doesn’t close even 1 day and has entertainment everyday!!

CV: Finally, what advice have you gained from the past three years of experience to offer the entrepreneurs out there itchin’ to get hold of a pub?....Advice for future entrepreneurs??

Jim: Well take your time. Don’t necessarily jump at your first chance to become an owner. Make sure your finances are set for even the worse start. Be open to other peoples suggestions and learn how to roll with the times.. Last but definitely not least, I am one of the luckiest men out there when it comes to my staff. Treat them with complete respect and be there when they need you and you will get it all back in return. I have had very little turn over since opening and the crew I have now are the most loyal employees out there. If it wasn’t for there help and work pumping the place up, I would probably be some telemarketer now. Some bar owners forget that we need our customers much more then they need us!”

CV: If only we could convince corporate America of that we’d have free enterprise. Rat bastards from all walks of corporate restaurant chains firmly believe they can be rude, unprofessional, unhealthy, unskilled and overpriced yet the lines will still wrap around the building. 100’s of fools with a fistful of dollar bills prove them right everyday too. It’s hard to keep believing in the American dream of successful business ownership when your biggest competitor sells only well disguised lies. Amen to everyone out there who has managed to keep their business alive. It sure as hell ain’t easy.