IL METODO CHE FA FUNZIONARE DAVVERO IL TUO BAR
Don't wait for the situation to get worse. Act now.
I'm Giorgio Ascione.
I've been living behind a bar for over 20 years. I'm not speaking from theory, I'm speaking from the scars, mistakes, endless nights, and venues I've seen grow... and others close.
At a certain point I understood a simple thing:
A bar that works without method is a bar that will sooner or later stop.
Leone Bar Service was born for this.
To help bartenders and managers transform the bar from a tiring place into a system that collects, runs smoothly and doesn't destroy your life.
Riconosci Questi Problemi?
Every day I see bars that aren't working hard and aren't growing. Here are the most common problems:
Slow and disorganized staff
Endless queues, customers leaving, constant stress
Wrong Shifts
Too much staff when little is needed, too little when a lot is needed
Menu That Doesn't Sell
Products that remain stagnant, low margins, continuous waste
Earnings That Don't Grow
You work more but the money is always the same
If You See Yourself Even Just In One
Of These Points, This Method Serves You.
With
" The Bar Method That Works"
You learn to:
Organize the counter
to work faster and without stress
Manage staff
so that he is always clear, energetic and productive
Building a menu that cashes in
without selling out or chasing customers
Create routines and procedures
that make the bar run like a machine
What Those Who Have Already Used the Leone Method Say
People who have applied the procedures to their bar businesses
Marco Balsamo-Bar Centrale, Milan
—"In 30 days, Leone completely transformed my bar. Before, it was total chaos, now the staff works independently and the takings have increased by 40%. I didn't believe it was possible."
Giulia Bianchi-Caffè del Corso, Rome
—"I can finally sleep soundly. Leone's method has made my staff completely autonomous. I no longer have to run after everything and my customers are much more satisfied."
Andrea Verdi-Bar Sport, Naples
—"I was skeptical at first, but Leone has kept all his promises. My bar now runs like clockwork. Errors have practically disappeared and wait times have been halved."
What the Owners Say
Bars transformed with the Leone method
Matteo Carrozza Bar Manager
—“We reduced service times and stress in the first week alone.”
Vittorio Lauzieres — Barista / Owner
—“Finally the staff knows what to do without calling me every 5 minutes.”
Alessio Bianchetti — Local Manager
—“More stable earnings and less chaos behind the counter.”
Why am I giving it away?
Because before I sell you anything I want to prove something to you:
👉 I know what I'm talking about
👉 and what I teach really works
If you apply even just 30% of what's inside, you'll see the bar change.
It's free.
It's Direct.
It's Real.
The Difference
Between Going Random or Having a Method
The difference is not the location
The difference is having a method
Se Continui Così, Sai Già Come Va a Finire
Se il tuo bar oggi dipende sempre da te, ti stressa e non cresce, non è colpa tua. È perché stai lavorando senza un metodo.
👉 Andare a Caso
- Lavori sempre di più
- Il personale ti chiama per tutto
- Errori continui
- Incassi instabili
- Stress costante
🔥 Avere Un Metodo
- Banco organizzato
- Personale autonomo
- Tempi di servizio più rapidi
- Più controllo
- Incassi che crescono
Io Ti Do Il Metodo. TU LO APPLICHI.
Non motivazione. Non teoria. Ma le pratiche che fanno la differenza tra un bar che sopravvive e uno che funziona davvero.
⚡ Organizzazione del banco per lavorare più veloce
🎯 Ruoli chiari per il personale
📊 Menu che elimina sprechi e aumenta margini
🔁 Routine giornaliere che portano ordine
Iscriviti al corso GRATUITO
“Metodo Bar Che Funziona”
4 giorni per smettere di correre dietro al banco e iniziare a lavorare con metodo
✅ 1 lezione scritta al giorno (2–3 minuti)
✅ 1 video operativo per ogni lezione
✅ 1 esercizio pratico da applicare subito nel turno
✅ Nessun download, solo link via email
✅ Metodo semplice, concreto, replicabile
✅ Bonus finale riservato solo a chi applica davvero