In this episode, we sit down with Casey Carr, a bartender-turned-bar consultant whose journey started with a corporate structure but evolved into a world of creative problem-solving. From begging for a job at Starbucks to thriving in the structured chaos of restaurant consulting, Casey has built a career on systems, hospitality, and a little bit of charismatic stupidity. We talk about what it takes to be a bar consultant, how he “accidentally” helped open four restaurants in a year, and why promoting from within is key to building a strong team. He shares insights on pricing, building menus, and understanding when to push boundaries—or when to just give the people what they want. Plus, we dive into how hospitality professionals are creatives in their own right, the importance of a third home, and why the best bar teams are built on more than just skills—they’re built on community, humility, and a solid group hang before hiring.