Brookfield/Elm Grove Monthly

By Stephanie S. Beecher Special to The Freeman BROOKFIELD — In the spring of 2012, Dave Dayler faced dire news — a drought was threatening chicken production and a temporary national wing shortage was on the horizon. It's not a pickle a sports bar owner would normally break a sweat over except for one small thing: wings were his restaurant's only draw. Just one year prior, Dayler had taken over the reins at Saloon on Calhoun, which in true saloon fashion had gar- nered a less than admirable image among residents of the upscale suburb. As the new owner, Dayler was determined to win them over, starting with the only good thing left on the table — its chicken wings. Yet, despite slowly wooing patrons with its custom wing flavors and wing eating competitions, the restaurant played out like a cliché episode of Bar Rescue behind the scenes. Its dive bar reputation would prove difficult to overcome and its location at 17000 W. Capitol Drive, made it nearly invisi- ble to the more than 80,000 drivers that passed by it each day. Not to mention the outdated equipment and dis- engaged bar staff. "The name alone sounded like a dirty, little Western bar," Dayler says one recent Friday afternoon. "But I believed if we could get peo- ple in that door, provide good service and great food, we could make it a destina- tion." When news of a potential wing shortage hit, Dayler says his mind went into overdrive, until he was hit with an epiphany. "Pork is the other white meat," Dayler said. "I thought, if I could substitute (chicken wings) for pork wings you could hold like chicken wings" maybe he could hold on to his sports bar, too. And then there was the other part of the pig: bacon. To Dayler, Saloon on Cal- houn was just another sports bar with traditional pub fare — beer, wings and burgers — but with bacon... "Well, everything is better with bacon," Dayler says. The sports bar had finally found its niche and subse- quently changed its official name to Saloon on Calhoun with Bacon. He had no idea the cured delicacy would prove to be a game changer. Big bacon, big business By fall 2012, a production company came calling, even- tually filming a segment for the food series, United States of Bacon, highlight- ing the bar's famous bacon Happy Hour and bacon- themed menu. The show aired Dec. 30, 2012; Dayler didn't think anybody would be watching. "Basically, our business doubled overnight," Dayler says. "I hired nine people in one day." It was a far cry from his days as a patron at the saloon. As a financial plan- ner and real estate investor who'd lost it all during the recession, he often visited the bar to distract himself from the setback. Being friendly with the owner, he offered his services. Though he "knew num- bers," he says he had never worked in the service indus- try. Still, he took his chances. For three years, Dayler worked without pay, taking what little income the bar made to keep it afloat. When he took a leap of faith and offered to take it over, he had no idea the sports bar was just days away from closing. With a year of ownership under his belt, the local exposure and influx of busi- ness from the appearance on United States of Bacon gave Dayler all he needed to take Saloon on Calhoun to new heights. He invested his profits into new equipment, created an enticing menu and hired a personable staff, using his business aptitude to embrace restaurant best practices. Combined with the national bacon boom, the bar's karaoke, trivia and live music nights soon began to attract everyone from newly minted 21-year- olds dressed to the nines to septuagenarian sports fans. Saloon on Calhoun had become the entertainment hotspot Dayler always envi- sioned, yet the restaurant was quickly running out of space. When the martial arts studio next door decided to move shop, it didn't take Dayler long to jump on his next opportunity. "I had just finished paying off debts, and had spent three years just hitting the pavement so hard," Dayler says. "But I knew if I did it right, it would solve a lot of our (space) problems." Today, Saloon on Calhoun is putting the final touches on its biggest renovation to date. With the addition, the rustic sports bar is now a cavernous 7,000 square feet and includes a game room, private event space and stage area equipped with a sound and lighting system that rivals any music venue. Saloon on Calhoun will celebrate its grand re-open- ing on Feb. 6. The restaurant will also feature a separate and ambi- ent craft cocktail bar — a move Dayler hopes will lure more young professionals to his establishment. "We want to create a Brookfield Cheers," Dayler says. With bacon, of course. • Personalized On-Site Event Coordination • Grand Ballroom can accommodate celebrations of up to 300 • Ceremony, Reception & Group Rooms • All-Inclusive Packages include: Centerpieces, Dance Floor & Head Table Décor • Book your event by December 31st, 2015 and receive a complimentary upgrade Y o u r H a p p i l y E v e r A f t e r B e g i n s H e r e . . . natalie.balistreri@brookfieldsuites.com www.BrookfieldSuitesHotel.com 1200 S. Moorland Rd. Brookfield, WI 53005 262.796.9123 = 243016007 Page 4A • Freeman Brookfield & Elm Grove DECEMBER 2015 241686018 EHO FEATURE PROPERTY BROOKFIELD 21885 W. North Ave. $478,500 PIN 40205 LUXURY PORTFOLIO ELM GROVE 14225 Juneau Blvd. $2,945,000 PIN 77235 LUXURY PORTFOLIO BROOKFIELD 615 Talon Trail $1,375,000 PIN 50805 BROOKFIELD 1285 Helene Drive $495,000 PIN 86765 BROOKFIELD 3740 Crescent Court $275,000 PIN 20755 246962001 241530012 At Saloon on Calhoun, everything is better with bacon Charles Auer/Freeman Staff Katelyn Harvey serves up some bacon at The Saloon on Calhoun With Bacon. Charles Auer/Freeman Staff A sign in The Saloon on Calhoun with Bacon marks its location at the corner of Capitol Drive and Calhoun Road.

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