DROP PRICES, RAISE SELECTIONS

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DROP PRICES, RAISE SELECTIONS

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RESTAURANTS, DROP PRICES, RAISE SELECTIONS NOW
 
YOU can measure the Breakfast Segment by thee major Player,
The Golden Arches.
"McDonald's" is going to pump up their $1 Breakfast Menu by adding:
A Sausage McMuffin
A Sausage Burrito
A Sausage Biscuit
A Small Coffee
A Hash Brown,
So while you consider and contemplate what to charge for breakfast, please keep in mind what $1 brings to the table at "McDonald's".
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   AS ONE RENOWNED CHEF RECENTLY SAID " OUT CAME THE MARBLE, DOWN CAME THE PRICES, NOT ALL THE WAY TO SHABBY, THE COOKING IS SMART, THE APPETIZERS, ENTREES ARE FAR MORE REASONABLE."  
IF YOUR STILL ADAMANT ABOUT KEEPING YOUR MENU PRICES HIGH
OR REMAINING THE SAME, MAY I ENLIGHTEN YOU ABOUT THE MOST
DRAMATIC FORMAT CHANGE IN THE HISTORY OF THE PREMIER HOTEL
CHAIN THE WORLD?
THE RITZ CARLTON'S #1 RATED HOTEL HAS NOW OPTED TO FEATURE AN
OUTSIDE "BURGER BAR" WITH NO BURGER PRICED MORE THAN $9 AND
GOURMET ANGUS BEEF BURGERS STARTING AT JUST $6.
THIS IS NOT SOME HAP HAZARD IMPLEMENTATION BY THE RTIZ CARLTON.
THIS IS A BLUNT AND OPEN ADMISSION OF THE FACT, THE ECONOMY IN
THE FOOD AND BEVERAGE UPSCALE SEGMENT IS SUFFERING, AND EXPERIENCING A SIGNIFICANT DECREASE IN FOOD SALES.
IT IS ALSO A MARVELOUS WAY TO ATTRACT NON GUESTS AND GENERATE A NEW SOURCE OF FOOD AND BEVERAGE REVENUE.
EVEN "EMERIL" IS GETTING INTO THE BURGER BIZ, KICKING IT UP A NOTCH WITH HIS NEW "BAM" BURGER BISTRO.
"EMERIL" ;LAUNCHED HIS NEW CONCEPT IN OF ALL PLACES, THE SANDS CASINO RESORT IN BETHLEHEM, PA.
TALK ABOUT DIVERSITY IN BURGERS, FROM TURKEY CRAB, SALMON, TO PRIME AND GRASS FED BEEF, "EMERIL" IS LOVIN IT WITH "BAM= "BURGERS AND MORE".
HOW PROFITABLE AND TIMELY ARE THE "BURGER BARS" OPENING, ADD
BOBBY FLAY, HUBERT KELLER AND DANIEL BOULUD ALL INFAMOUS, NOTABLE CHEFS TO THE OPERATORS OF WHAT I CALL "APPROACHABLE HAMBURGER EATERIES".
I HAVE THE IDEAL CONCEPTS, BUT SO MAY OWNER/OPERATORS ARE SLOW TO ACT AND EVEN SLOWER TO REACT.
 
WHILE YOU ARE STAGNANT WITH LUNCH SELECTIONS PRICED FROM $9 TO $12, AND DINNER DISHES PRICED FROM $14 TO 24 YOU MAY BE IN  DENIAL BUT THE FACT OF THE MATTER IS YOU ARE TAKING A MAJOR 
HIT IN BUSINESS.
YOU CANNOT AND SHOULD NOT IGNORE, NOR FAIL TO REACT.
YOUR MENU OF YEARS GONE BY IS OVER WITH AND DONE WITH.
IT IS A NEW MENU MENTALITY IN THE FOOD AND BEVERAGE INDUSTRY RIGHT NOW.
ONE EXAMPLE OF A DISH THAT "OUTBACK STEAKHOUSES" SHOULD 86 IS THEIR "RACK OF LAMB", FOR $18.95, IT IS THE WORSE PRESENTATION, THE MOST UNAPPEALING AND SKIMPY DISH " OUTBACK" HAS EVER SERVED.
I HEAR IT FROM THEIR ON PREMISE MANAGERS, PATRONS EVEN SENDING THE DISH BACK, REFUSING TO ACCEPT IT.
I SURE HOPE THE NEW CEO FROM "AVON" THAT OSI HAS BROUGHT OVER, WILL LIFT THE LAMB OFF THE MENU, IF THAT'S A "RACK", THEN "OUTBACK", IS REDEFINING THE WORD RACK TO MEAN "LACK".
NOW, BACK TO THE ISSUE AT HAND.
CASUAL DINING OPERATORS WERE THE FIRST TO REALIZE THEIR SALES WERE SLIPPING AND SINKING FAST.
ON THE POSITIVE SIDE "OUTBACK"  TOOK "SHOCK AND AWE' ACTIONS BY PRICE CUTTING THAT OFFERED AN APPETIZER AND TWO ENTREES FOR THE SIMPLE PRICE OF $20.
"OUTBACK STEAKHOUSES" SERVED UP THEIR $9.99 STEAK, AND THEN PROCEEDED TO ADD FAR MORE LOWER PRICED DISHES.
BUT MANY IN THE INDUSTRY IGNORED NOT JUST THE ACTIONS OF THEIR COMPETITORS, BUT THE REALITY OF THE FOREVER CHANGED DINING
DYNAMICS.
THE RITZ CARLTON'S NEW "BURGER BAR" WILL OPERATE ON FRIDAYS AND WEEKENDS FROM 11AM TO 8PM.
FROM THE AFOREMENTIONED 'BLACK ANGUS BEEF BURGERS TO GOURMET HOT DOGS AND A CHICKEN SANDWICH, THIS IS AS FAR AS YOU CAN POSITION THIS FORMAT FROM THE RITZ'S TYPICAL $19 "EXECUTIVE LUNCH" NOW ON THEIR MENU.
RIGHT NOW "DINING PRICING" IS EVERYTHING.
SELECTION AND VARIETY IS SECONDARY.
YES, YOU MUST SERVE EXCITING AND DELIGHTING DISHES, BUT THE PRICE MUST BE RIGHT.
THE "RITZ CARLTON" I SPEAK OF IS A FIVE DIAMOND RESORT, NAMED THE #1 HOTEL IN THE US AND #3 HOTEL WORLDWIDE FOR VALUE AND QUALITY THIS PAST YEAR.
THE $9 BLACK ANGUS BURGER WILL BE SERVED WITH BACON, CHEDDAR CHEESE, BBQ SAUCE AND A "JUMBO ONION RING".
SIDE DISHES INCLUDE, CRISPY FRIES, ONION RINGS.
FOR THOSE PATRONS SEEKING A "LIGHTER SIDE", "THE RITZ" WILL OFFER FRESH FRUIT, COTTAGE CHEESE AND SALAD WITH BALSAMIC VINEGAR.
CREATIVE AND VISUALLY ENHANCED COCKTAILS, FROZEN DRINKS, AND LARGE DRINKS ARE WHERE THE MONEY WILL BE MADE. 
THE UPSIDE TO THIS DOWNSIDE "BURGER BAR" IS AS I ALWAYS SAY, "THE MONEY IS AT THE BAR".
WITH THE FINAL TOUCH BEING THE NEW "MILKSHAKE MANIA" THE RITZ WILL ALSO SERVE HAND DIPPED MILKSHAKES, ALL WORTH THEIR MILK PRICED AT $6.
YOU HAVE TO GIVE YOUR PATRONS SOMETHING TO "CRAVE" TO KEEP THEM COMING BACK, AT THE RIGHT PRICE, THE RIGHT PORTION AND THE RIGHT PRESENTATION.
NOW YOUR HESITATION AND REFUSAL TO REBRAND YOUR MENU TO MEET THE REALITY OF THIS NEW YEAR IN THE FOOD AND BEVERAGE INDUSTRY  MUST BE TOTAL DENIAL, BECAUSE WHEN "THE RITZ CARLTON" TAKES SUCH DRAMATIC AND BOLD ACTION, SURELY YOU SHOULD AS WELL.
NEED HELP, WANT TO MAKE A REAL IMPACT, THEN CALL RICH UNGER @ 941-921-7027 OR EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
 
YOUR DINING BUSINESS IS SET, NOW ADD TO YOUR FORMAT
 You are known near and far for your food, your service and your ambiance.
But the segment of the night life your missing is, where all the money is made.
While Patrons, Locals, Tourists know your the place to dine, they don't even think about your the place to party?
The key to balancing your books is to add the "PARTY HOURS" to your format, and enhance your entire image.
How can you simply let dining patrons dine, delight and depart?
Why would you?
Your lack of remaking your "Night Life" is a major mistake.
You think, closing at 10pm or 11pm every night after your "Food Service" is saving you money, but in reality , quite the opposite.
Your losing tens of thousands of dollars monthly.
Why any Restaurant with a bar, that can create a "make shift" dance floor in a heartbeat, ignores this tremendous cash resource  simply does not get it.
If your restaurant holds 100, 150, 200, patrons, just think instead of serving food, with labor intense costs, food costs, back of the house costs, you take those 100, 150, 200 Party People and serve them from your bar.
You lower all your overhead and improve your gross revenue as well as your bottom line by over 200%.
Instead, Now struggling eateries are opening for lunch, thinking that is where their niche is, WRONG.
It's at "THE BAR".
Call Rich Unger @ 941-921-7027 or email RichUnger@promotingnightclubs.com Ask him his opinion.
It costs you nothing.
 
OPEN AND HONEST RESPONSES TO MY QUESTIONS FROM AN OWNER OF AN UPSCALE RESTAURANT WITH CLUB PROMOTER CHAOS:
I recently asked an Owner of an upscale Restaurant to specifically tell me about their Night Life and what it consisted of. I asked 7 Simple Questions, here are the Owner's Answers and my Response.
Does any of this sound familiar to you? If so email RichUnger@promotingnightclubs.com or call Rich Unger @ 941-921-7027
  
 What is the image of this restaurant as far as Night Life goes? It's uprscale with variety of patrons depending on which promoters are promoting for the night. Tips are lousy and we have large turn over of staff because of this.
 
MY RESPONSE:
    You let club promoters decide what image and perception your Night life is going to take on?
Why would you depend on various club promoters to determine what type of Patrons you have as customers?
The reason tips are lousy are, because frankly speaking the club promoters are attracting the wrong element, that don't tip and do not bring in quality customers who spend and tip, thus the large turn over of staff.
Why would you continue to let these club promoters destroy your club Night Life?
I mean there is no logic, no upside, no positive reasoning for you to continue these club promoter/relationships.
 
 
 What is your dress code at night and do you presently charge a cover charge? dress to impress but we haven't been strict enough on it, Cover is dependent on what the promoters are charging for the night. Anywhere between $5-$15. Women are less.
 
 
MY RESPONSE:
   You have dropped your dress code, because of the inability of these various club promoters to attract stylish, trendy and upfashion patrons.
Why would you allow a club promoter to tell you the Owner what your cover charge is going to be each night, and let it vary from $5 which is way too cheap to $15 which is way too high, there is no consistency at all, let alone women pay less.
 
 
Do you have a main web site, if so may I have it's web address, please? no
 
MY RESPONSE:
Why would you not have a web Site?
Not only are you a Restaurant, an upscale eatery, but you are also catering to a Night Life Market, you are so out of the loop on marketing.
Your reliance on Club Promoters is beyond common sense and in no way to your benefit.  
 
 
 
What are your Promotions for New Year's Eve the full format and cost? VIP package is $350-$400 which includes a suite at the Marriott, pre-party on top suite floor, dinner for two, and limo shuttle every hour back to room, champagne toast.
 
 
MY RESPONSE:
Catering to just VIP Packages for New Year's Eve, was totally off the mark.
In this Economic Turmoil, everyone cannot afford to shell out $350 to $400 for the Package that you are offering.
You missed out on targeting so many $50, $75 Patrons, that do not want nor desire nor can afford these Packages.
They are too limited.
 
Are you a destination location or in the heart of the dining and entertainment district? destination
 
 
MY RESPONSE:
Being a destination location means you have to reach out to Women, and more Women with "The FUN" and "The WOW FACTORS" that you have none of.
You are simply going through the motions of being totally dependent upon an outsider to pack your inside.
When Patrons have to travel to frequent you, there must be an almost endless array of "FUN" and "WOW", otherwise why should they bother? 
 
 Are you using club promoters and if so why ???? Yes, but would like to immediately stop! I loathe them, but don't know how to promote our business with the same budget and same results. It's our first nightclub.
 
 
MY RESPONSE:
Club Promoters spend next to nothing to promote, and if the results are so good, why are your employees leaving in droves?
Because they are not being tipped.
Who wants this kind of customer?
If you loathe club promoters why are you so extremely, I mean beyond practical, reliant upon them to represent, to produce, to present and to promote your nights, giving them all the power, authority and act as if they are ill replaceable.
They are on a one to ten, a ZERO in your need for them in order to pack your Night Life.
You have no one to blame but yourself.
Aren't you fed up and disgusted with what is going on inside YOUR "Night Life" Nights?
WHAT ARE YOU PREPARED TO DO ABOUT IT?
NOTHING AND JUST LET YOUR NIGHTS DIE A SLOW DEATH AND LOSE EMPLOYEE AFTER EMPLOYEE WHO IS NOT STAYING, BECAUSE THEY CANNOT MAKE A DIME WITH THE ELEMENT THESE CLUB PROMOTERS ARE BRINGING IN?
THESE CLUB PROMOTERS ARE NOT SPENDING ANY MONEY TO PROMOTE THESE NIGHTS.
WHY DO OWNERS LIKE YOU ALLOW THIS TYPE OF RELATIONSHIP TO CONTINUE?
WHEN YOU COULD DO ALL OF THIS YOURSELF AND WITH A FAR UPSCALE
QUALITY PATRON  PARTYING WITH YOU.
 
 
What is the ratio of women to men on any given Night Life Night? equal

MY RESPONSE:
The reason Women are not flocking to your Nightly Party Hours are because they have no reason to.
They are in fear, they do not feel comfortable, they do not want to mingle with the current low grade males you have each night, they are not treated with respect, with regard and do not want to be hassled, and hustled by ill mannered, poorly dressed, non tipping slobs.
You should have WOMEN SIX AND SEVEN OUT OF EVERY TEN PATRONS.
I will never understand how any owner can justify this type of format, relationship with club promoters and yet do nothing to stop this insanity.
 
FINALLY THIS OWNER'S CLOSING REMARKS,
"All of these competing clubs in our area are using the same promoters.  They all feel the same way as I do.  We don't want to be black listed by these promoters and their followings that it will ruin our business when we are trying to stay alive.  We can't afford the negative publicity that these promoters can do to our business." 
 
    I CAN'T EVEN FATHOM BEING IN FEAR OF DOING AWAY WITH A CLUB PROMOTER, OR YOUR FEAR OF BEING "BLACK LISTED", AND MAYBE EVEN PUT YOU OUT OF BUSINESS. WHY WOULD ANY CLUB TOLERATE USING THE SAME CLUB PROMOTERS AS EVERY OTHER CLUB?
NO CLUB NEEDS A CLUB PROMOTER, LET ALONE ONE WHO COMPETES AGAINST THE VERY CLUBS THEY ALSO PROMOTE AT. WHY WOULD YOU GIVE A CLUB PROMOTER SUCH POWER, IT'S YOUR CLUB?
THIS IS ONE OWNER WHO SERIOUSLY HAS LOST CONTROL OF ALL FACETS OF THEIR NIGHT LIFE FROM THE DOOR CHARGE, DRESS CODE, GENRE OF MUSIC, QUALITY OF PATRON, AND OPERATES IN TOTAL FEAR.
DO YOU HONESTLY THINK YOU CAN'T PACK YOUR OWN NIGHT LIFE WITHOUT A CLUB PROMOTER?
IF SO, THEN PLEASE, CALL ME @ 941-921-7027 OR EMAIL
BECAUSE, IT'S TIME TO TAKE BACK YOUR "NIGHT LIFE".
RESTAURANTS, BISTROS, EATERIES, THE #1 CATEGORY FOR INCREASED FOOD SALES ARE APPETIZERS.
YOU DON'T NEED TO SERVE "SURF & TURF" ANY LONGER, YOUR PATRONS WANT CREATIVE "BITES", YOUR BAR SHOULD BE SERVING "BAR BITES", PUT YOUR CULINARY TALENT TO PRESENTING "OUTSTANDING APPETIZERS", BUT WITH A NEW 
CONCEPT.
 "SIZE SERVINGS".
 I DESIGNED A "SIZE SERVING" MENU THAT PUTS AN EMPHASIS ON THE SIZE OF THE PORTION, THE VARIETY OF THE SERVINGS, AND OF COURSE THE PRICE.
THE "APPETIZER" HAS OVERNIGHT BECOME THE FASTEST GROWTH AREA OF FOOD SERVICE BOTH IN CASUAL AND FINE DINING.
THE REASON: DINING DOLLARS, OF COURSE. DISPOSABLE DOLLARS TO DINE HAVE DECLINED BIG TIME.
DID YOU KNOW THAT 25% OF FINE DINING ESTABLISHMENTS, NOW OFFER MINI BURGERS ON THEIR APPETIZER MENUS?
 THE DAYS OF JUST SERVING"
CHICKEN WINGS
ONION RINGS
MOZZARELLA STICKS
NACHOS
CHIPS & SALSA 
ARE OVER.
PATRONS IN EVERY REGION OF THE USA WANT A MUCH MORE DIVERSE APPETIZER MENU WITH SIZING CHOICES AS WELL.
YOU INCREASE YOUR SALES, YOU OFFER  SAMPLINGS OF MAIN ENTREES, YOU DECREASE YOUR FOOD COSTS, WHILE INCREASING YOUR FOOD REVENUE.
BARS THAT DON'T SERVE MORE THAN PIZZA SLICES AND THE TYPICAL BAR FOOD ARE MISSING OUT ON HUGE INCREASES IN FOOD SALES.
AS PREDICTABLE AS YOUR EMPLOYEES ARE PREPARING THIS "FAST FOOD" AT THE BAR, IS AS BORED AS YOUR CUSTOMERS ARE WITH ORDERING IT.
YOU REMAIN COMPLACENT AND INCONSISTENT IN A TIME WHERE REBRANDING AND CONSISTENCY CREATE THRIVING
FOOD AND BEVERAGE OPERATIONS.
TAKE A 5,000 SEAT CONVENTION CENTER IN MY AREA, THE SARASOTA/BRADENTON INTERNATIONAL CONVENTION CENTER,  THAT STILL HAS WHAT THEY CALL A "SNACK BAR", IT IS HIDEOUS, NO CREATIVITY, NO FOOD FLAIR, NO PLATE PAZAAZ, JUST THE SAME BASIC, BORING, OLD SKATING RING MENTALITY FOR WHAT IS SUPPOSE TO BE AN INTERNATIONAL CONVENTION CENTER.
OUT OF TOUCH MAKES YOU OUT OF REACH OF TODAY'S VERY SAVVY DRINKING, DINING AND DEMANDING PATRONS.  
IT'S YOUR OWN FINANCIAL WELL BEING AND SURVIVAL.
TAKE FOR INSTANCE LAS VEGAS, WITH "CITY CENTER" OPENING NOW PREMIERING 20 DIFFERENT RESTAURANTS, EATERIES, BISTROS, MANY WITH WORLD FAMOUS CHEF NAMES AND BRANDS, IT IS GOING TO BE A FILET TO THE FINISH TO DRAW IN PATRONS, TO GENERATE SPECTACULAR DISHES AT REASONABLE PRICES ALONG WITH SINSATIONAL DRINKS AT
ACCEPTABLE PRICES.
THE SERVICE, THE PRESENTATION, THE ATMOSPHERE, THE AMBIANCE, THE EXPERIENCE HAS TO BE " I CAN'T BELIEVE THIS PLACE, THIS FOOD, THIS WAIT STAFF, THIS DRINK, THIS ENERGY, I AM TELLING EVERYBODY".
LAS VEGAS HAS REACHED IT'S LIMIT ON BUILD OUTS, BUILD UPS OF ANY MORE RESTAURANTS, CLUBS, BARS, IT NOW BECOMES NOT EVEN A GAMBLE BUT A KAMIKAZE MENTALITY OF CRASH AND BURN TO EVEN ATTEMPT A FORMAT IN VEGAS THAT RIGHT NOW IS NOT ALREADY OPERATING.
ON A DIFFERENT LEVEL BUT IN THE SAME VEIN ARE CHICAGO, NEW YORK, LOS ANGELES, MIAMI, FORT LAUDERDALE, ATLANTA, EVERY ONE OF THESE CITIES ARE IN THE MIDST OF A PRICE/PORTION/PLATE/PREMIER PROMOTION/PARTY PLACE AND THAT DEMANDS FAR MORE THAN SOME LAME MENU, SOME LAZY STAFF, SOME LAID BACK, EGO DRIVEN JEANS & T-SHIRT DJ, SOME LOOSE ATMOSPHERE THAT ALL ADD UP TO A DISASTER, IN VEGAS AS WELL AS THESE CITIES, MANY ESTABLISHMENTS ARE GOING TO EITHER TRY TO SELL OUT, TRY TO FIND A NEW PARTNER, TRY ANYTHING, OR TRY NOT TO CLOSE DOWN.
NEVER HAVE SO MANY RESTAURANTS, CLUBS, BARS, BEEN IN A VULNERABLE POSITION OF HAVING TO THINK BEYOND THEIR HALF FILLED GLASS, TO FILLING THE GLASS ALL THE WAY UP.
WANT SOME OUTSIDE INSIGHT, CALL RICH UNGER @ 941-921-7027 OR EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
 
MANY PARTNERSHIPS ARE IN VERY TENSE RELATIONSHIPS RIGHT NOW, DECISIONS ARE NOT BEING MADE BASED ON 
WHAT'S BEST FOR THE FOOD AND BEVERAGE ESTABLISHMENT, BUT RATHER HOW CHEAP CAN WE GO, HOW CAN WE CUT TO THE BONE, WHO CAN WE LAY OFF, WHAT CAN WE DO LESS OF, REDUCING, AND CLEARLY PANIC OPERATING IS NOT GOING TO TURN YOUR PLACE AROUND.
YOU NEED PATRONS, YOU NEED WOMEN, YOU NEED MORE WOMEN AND YOU NEED SPENDERS, STOP TRYING TO ECONOMIZE AND START THINKING ABOUT MAXIMIZING YOUR FORMAT, YOUR MARKETING, YOUR DEMOGRAPHICS, AND YOUR BOTTOM LINE.
DO WHAT I WOULD.
CALL RICH UNGER @ 941-921-7027 OR EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
HAPPY, HEALTHY, HAPPENING, NEW YEAR.  
 
Copyright � 2010 Rich Unger

[ Home ]

This web site, its contents, graphics and text are � 2005, Promoting Nightclubs.com.
All Rights Reserved. For comments, questions, or suggestions about this site, contact the webmaster.

[ Home ]

This web site, its contents, graphics and text are � 2005, Promoting Nightclubs.com.
All Rights Reserved. For comments, questions, or suggestions about this site, contact the webmaster.

[ Home ]

This web site, its contents, graphics and text are � 2005, Promoting Nightclubs.com.
All Rights Reserved. For comments, questions, or suggestions about this site, contact the webmaster.