DRINK SPECIALS

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DRINK SPECIALS

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DRINK SPECIALS ARE A STATE OF MIND
 
 Never before have so many bars, sports bars, lounges, clubs, pubs, taverns, regardless of their capacity from 100 to 1000 turned to a
"DRINK SPECIAL MENTALITY" as their answer to deal with not just
the slowdown in the economy, but to compete against the other
bars.
WRONG, WRONG, and more WRONG.
Instead "UNLEASH THE FUN".
That's right, stop delaying, stalling, and standing still.
That's why your bar can't even put 100 customers in it, because your not offering anything but cheap beer and drinks it's your "DRINK SPECIAL STATE OF MIND" that is destroying your business, your image, your atmosphere and the quality of customers you draw.
I have never seen so many bars and clubs and sports bars put their beer/drink specials as the biggest message on their web sites.
Forget any "FUN", Forget any "WOW FACTORS", they are nonexistent.
Think about what you pay for a keg of beer, a case of beer, a case of liquor, then calculate your pricing vs your paying, do the math, be honest with yourself, and when the liquor costs show the reality of your strategies, you will stop this "BAR BEGGING" asap, if you have the foresight to "REBRAND" your bar, regardless of it's size with a major appeal to Women, Women and more Women and not the same joe six packs over and over.  
 
YOUR MENU IS WAY OVERPRICED
I am a firm believer and I fully support having a menu that offers every day affordable pricing.
It's not about a  bunch of discounts or coupons or inserts, why waste the money?
Because all you accomplish is, ending up training your customers, so that they only come in when they receive a discount.
Instead, you must have what I call an "EDAPM", aka "Every Day Affordable Priced Menu".
Value isn't defined as just lowest price, it's quality of the food dish as well.
It's the entertainment experience and if you provide a great guest experience, value is also part of that component.
My focus is on continuing to improve your guest experience and maintain the profitability you have generated through cost controls and on continuing to grow.
That's the bottom line on menu pricing.
STOP THE GREED FACTOR, USE THE KEY FACTOR, WHAT YOU MAY NOT MAKE ON YOUR DISHES, MAKE UP FOR ON YOUR DRINKS.
CONTACT RICHUNGER@PROMOTINGNIGHTCLUBS.COM OR CALL RICH @ 941-921-7027 ASK HIM WHAT HE THINKS?
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SOMEONE PLEASE TELL ME WHY?
Why do Owners put a person in charge as Manager of their bar or club who has
NO Experience
NO Knowledge
NO Background
NO Track Record
NO Support
NO Funding
Someone please explain to me why any Bar or Club would place anybody in the lead position, when they know even less than the bar back does?
Here is a perfect example, word for word "I have virtually NO BUDGET to work with. Do not have enough ads, therefore giving away instead of drawing. That's where I am at now...researching how, when to do promos, best advertising, fastest route to get there, etc
COMMENTS: I have never managed a bar before, so I am kind of in the dark. I have no guidance as far as my supervisors or upper management. All trial and error. I absolutely no longer want to be clueless!
Managing a bar/club is a monumental challenge, even for those who have worked in the industry for years.
Yet, why would any Owner put a person with zero insight in charge?
Why tie both their hands behind their back with no budget for marketing, no direction/guidance from those in authority above the Manager, leaving this Manager in a no win situation?
I then turn to the Manager and ask "Why did you even take this job, when you knew you were not up to the task"?
This is not a learn as you go job.
These are the Money Months right now, placing someone in Management who as they state "have no clue" shows a remarkable lack of intelligence on the Owner's part.
Why not just close the bar/club down?
"Research what?"
There are no simple solutions to the multitude of challenges, obstacles,
roadblocks that are like a mine field that you attempt to walk through, when trying to manage a bar/club/restaurant.
When you are honest and even admit "I don't have a clue", I ask again "why did you even accept this job?"
Why not be a bartender?
How can you build respect, trust and employee loyalty, when you have no mindset that they can believe in?
PLEASE SHARE YOUR THOUGHTS WITH ME, EMAIL, RICHUNGER@PROMOTINGNIGHTCLUBS.COM CALL RICH UNGER @ 941-921-7027 PLEASE no club promoters, Thanks.
   
 
  MY BAR ONLY HOLDS 100 CUSTOMERS, SO what?
The smaller the bar, the faster, the easier, to pack it Your  "Occupancy License" may state 100 capacity, you and I both know you can actually hold  150 to 175 customers.
Why do so many Small Bar Owners, think small? 
Owning a small bar and implementing "THE FUN" and "THE WOW" to have wall to wall patrons is a walk in the park.
If you own a small bar and your not packed four nights a week with women and quality male patrons, You don't need to be a rocket scientist,  it's a no brainer.
 If all your going to do is run beer specials, offer darts, a pool table, karaoke, then you might as well resign yourself to the fact you are never ever going to make great gelt ( Yiddish word for money) nor are you ever going to be a local "Hot Spot", but rather the same old,  yawn, snore, knuckle cracking no energy basic bar.
If that's your choice, then don't complain about the age, the profile and the quality of male patrons as well as the almost total lack of female customers. your bar attracts.
You chose to stay the same.
What a real shame.
Want the Truth about your bar, just ask RichUnger@promotingnightclubs.com or call Rich Unger @ 941-921-7027
Never ever have so many bars that hold 100 or 150 customers been so behind the times, so backwards, so
past their prime, because they refuse to "REBRAND".
Did you ever think "Burger King" would open what they are calling a "WHOPPER BAR" selling beer?
And then you woke up, because they are, their first is in Miami of course, and it is doing extremely well.
You have to step out of the box you are in and realize there is an entirely different shape that you should be comprised of.
You have listened to so many people who meant well but knew nothing, that you lost time, lost image, lost customers and lost money, lots of money.
The "Trading Up Phenomenon" is the greatest Results Making Strategy , seeing it first hand happen to your bar.
It's an exceptional experience of Fresh Promotion and High Energy New Traffic Building.
When you "TRANSFORM" your small bar, People want to see it, they want to experience it.
Your packed, your sales are zooming, and you have women customers like never before.
What are you waiting for?
Think about it and then run it by RichUnger@promotingnightclubs.com
Or Call Rich Unger@ 941-921-7027
 
"YOU CAN'T MAKE THIS UP"
  "Hi Rich, I just opened a bar in Ontario, three weeks ago, The place is dead, we had a "Salsa" night but only 30 people showed up".
I ask " Do you have a big Latino Population in your area is that why you have a "Salsa" night on a Friday Night of all nights?".
His response, "Why no, we don't have a big Latino Population".
I ask "Then why have a "Salsa" night on Friday Nights?".
He responds " good question".
I wished him much success and said farewell.......................His bar holds 400 patrons, but right now, he is empty on Wednesdays, Thursdays, Fridays there are maybe 50 people.
Three weeks old, and the bar is dead.
What a real industry tragedy.
Lack of Finances, Lack of Experience, Lack of Consistency, Lack of Dedication, Lack of Knowledge, and above all Lack of Logic.
This is not a "learn as you go business".
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You Should be Promoting, Marketing & Advertising your "CINCO DE MAYO" Event RIGHT NOW.
Can you even tell me right now, when is 'CINCO DE MAYO"?
That's right four weeks ahead of the Promotion.
But the usual Owner will take one week to hang a banner, put something up on his MySpace site, and then wonder why nobody called in advance, nobody talked about his upcoming "EVENT" and nobody, nobody showed up.
So this owner will ignore other significant and high volume Holidays, because instead of giving 10000% to generating thousands and thousands of dollars in food and beverage sales, this owner just doesn't get it.
This Owner has no comprehension of the "FOUR WEEK ALL OUT BLITZ, ahead of the Event date.
 This Owner, simply should have called Rich Unger @ 941-921-7027 and said "Tell me what you think?"
Do you even know what "CINCO DE MAYO" Celebrates?
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"APPLEBEE'S" IS PAYING "THE OLIVE GARDEN" THE HIGHEST FORM OF FLATTERY
 I knew it was only a matter of time before another National casual dining chain copied the most successful lunch and dinner mass appeal format ever offered.
Along comes "Applebee's" with their new $5.99 bottomless SOUP, SALAD & BREAD.
Only "Applebee's" limits this copycat
to just Monday- Thursday and only till 2pm.
But "Applebee's" does beat "OLIVE GARDEN" by $1, by offering The "ALL U CAN EAT" Soup, Salad & Bread for just $5.99 vs "OLIVE GARDEN" at $6.99.
"Applebee's" also ups the offerings, by
giving patrons a choice of "Caesar Salad", House Salad" or "Spinach Salad",
and the choice of "Chicken Tortilla Soup", "Broccoli Cheese Soup"," French Onion Soup" or "Tomato Basil Soup", ( these soups cost next to nothing to prepare) and finally the "Warm Bread".
Just my kind of price, selection, we beat ya at your own format kind of strategy.
Finally "Applebee's" also offers the customer to "UPGRADE" their salad for $2.50 to "Oriental Fried Chicken Salad",
"Oriental Grilled Chicken Salad", "Grilled Shrimp N Spinach Salad" or "Grilled Chicken Caesar Salad". When it comes to Casual Dining and marketing mania, "Applebee's" is the clear dominator.
Rather than like most food operators ignore the marketplace and the economic climate, "Applebee's" uses a "RAPID RESPONSE STRATEGY",that overtakes any and all others.
Exactly what I would suggest.
Customize your copycat to fit your format, but leave the basics in place, so that the customer gets it.
AND YOU WONDER WHY YOUR LUNCH BIZ IS SO SLOW?
ASK RichUnger@promotingnightclubs.com or call Rich @ 941-921-7027
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YOU HAVE THE ENTIRE SUMMER AHEAD OF YOU, WHAT ARE YOUR PROMOTION PLANS?
WHAT ARE YOU GOING TO HOST, TO PRESENT, TO PROMOTE, TO PACK YOUR PLACE?
HOW ABOUT MAKING A COMPLETE TURN AROUND IN YOUR THINKING, THIS SUMMER
PUT ALL THE FOOD, MUSIC, FUN, WOW, DRINK, ATMOSPHERE, IMAGE INTO ONE COMPLETE STRATEGY THAT WILL TAKE YOUR ENTIRE LOCAL COMPETING  FOOD/BEVERAGE/ENTERTAINMENT VENUES BY TOTAL SURPRISE.
IT'S TIME TO EMPTY OUT THE COMPETITION AND PACK YOUR BAR.
SPORTS BARS ESPECIALLY CANNOT AFFORD TO STAY TOTALLY GAME MINDED.
THEIR PATRONS DON'T, WHY SHOULD THEY?  WANT TO KNOW WHY SO MANY OWNERS AND MANAGERS SEEM UNWILLING TO FACE THE NEW REALITY? THE SPEED OF THE DOWNTURN LEFT MANY BAR AND CLUB AND SPORTS BAR AND RESTAURANT OWNERS/MANAGERS IN SHOCK, UNABLE FOR THE MOMENT TO TAKE THE MOST APPROPRIATE ACTION.
THE BAR/CLUB/RESTAURANT SHOCK EFFECT IS A POSSIBLE EXPLANATION, BUT THE INABILITY TO ACT IN THE EARLY STAGES OF THIS CRISIS IS A COMMON PROBLEM.
ALOT OF OWNERS/MANAGERS DO NOT HAVE THE ABILITY TO ACT.
A LOT OF THE ACTIONS THEY TOOK IN THE MIDDLE OF NO BUSINESS MONTHS, WERE BAR PRICE SLASHING.
THESE ARE CLEARLY ADMISSIONS OF THEIR OWN FAILURES.
RELUCTANCE TO ADMIT FAILURE IN THE EARLY STAGES, MEANS YOU'LL PROBABLY BE FORCED TO ADMIT A MUCH LARGER FAILURE, LATER WHEN YOUR BAR IS NOSE DIVING DOWNWARD, NO WOMEN COMING IN, A ROUGH REPUTATION, A ROCKY RELATIONSHIP WITH LAW ENFORCEMENT, AND AN UNCOMFORTABLE IMAGE WITHIN YOUR COMMUNITY.
IF YOUR BAR/SPORTS BAR/CLUB/RESTAURANT  FITS THIS PROFILE, ASK RICHUNGER@PROMOTINGNIGHTCLUBS.COM
WHAT HE THINKS OR CALL HIM @ 941-921-7027 PLEASE NO CLUB PROMOTERS.
 
 
THE BEST IN THE BEER BIZ
Once in an Era, a Beer Man comes along who defines Leadership, Respect for both his on premise and off premise customers, a Man who says what he does, and then does what he says.
A "Beer Man" who treats the 30 seat bar the same as the 500 seat restaurant.
John Saputo of "Gold Coast Eagle" is the epitome of "EXCELLENCE" in his relationship with his hundreds and hundreds of bar/club/pub/sports bars/supermarkets/liquor stores/fine dining /casual dining and every type of hospitality venue in between.
I always ask myself why a beer man in Pittsburgh, or a beer woman in Texas can't provide, produce and promote both their product and the bar that sells it, equally so both financially benefit.
Why can't they be like John Saputo?
HE IS THE #1 BEER MAN IN AMERICA
+++++++++++++++++++++++++++++
 
SECURITY IS PRIORITY #1 OR IS IT ?
Please don't tell me, you have some huge guy on your door in jeans and a t-shirt with an attitude?
Please don't tell me, you have your "Customer Service People" dressed in black shirts with "SECURITY" in yellow across the back of their TSHIRTS?
Please don't tell me, you have a very lax dress code?
Please don't tell me, you don't search pocketbooks?
Please don't tell me, you don't wand down everybody?
Please don't tell me, you don't double check ids?
Please don't tell me, you allow male patrons to curse, grope and harass females in your bar, both employees and customers?
Please don't tell me, your letting in girls 18 and up just to get their cover charge, or just to have them around, since you cannot attract enough females 21 and up?
Please don't tell me, you don't walk females to their cars?
Please don't tell me, you play hard core hip hop?
Please don't tell me, your relationship with local law enforcement is not good?
Please don't tell me, the Police are constantly responding to incidents inside and outside your bar?
Please don't tell me, you still use the words "bouncer" and "security"?
Please don't tell me, you have taken no new measures, to insure the safety and comfort of both staff and patrons?
Please don't tell me, you allow your customers to tear your restrooms and your club apart and you do not ban them and repair the damage ASAP?
If you are doing what I am asking you not to do,  then please email RichUnger@promotingnightclubs.com and simply tell him why?
Because, Your letting in the trash, your tolerating a total breakdown in civility, your destroying your livelihood, your club, your business.
XXXXXXXXXXXXXXXXXXXXXXXXX 
 
 YOUR DRINK MENU IS THE LAST ISSUE YOU NEED TO BE CONCERNED WITH:
There is a National Industry Marketing Company out of Texas, that bases the majority of their business on creating drink menus for chain operations that spotlight one specific brand of liquor.
Right Now, in the midst of the biggest bar battle in industry history, why would you take the time, spend the money, to create a drink menu that favors one specific brand, and does very little to increase your traffic, your cash flow and your energy?
I recommend an already created "DRINK MENU" that 
targets the majority of your Customers, that is provided for you free of charge, even with your establishment's name printed on it.
The art work is superb, the product is so unique and you don't need to pay anyone to create this "Drink Menu Concept".
Hotel Chains, Casual Dining Chains, should be far more concerned with creating a bar and room full of "FUN" and "WOW FACTORS" and keep your customers ordering from the bar, and not from drink specials, or cheap beer, not from up selling, but rather simple selling, meaning keep the focus on the energy in your entertainment format, and patrons will not be concerned about the price of a drink.
A bar in Brockton, New Jersey every Wednesday Night was his biggest week night with 200 patrons.
He did the same $2000 every week, the entire format was all about the price of his drinks and beer.
I suggested to him, take down the drink/beer menu special signs on Wednesday Nights, instead change it up and offer fresh new "FUN".
The first Wednesday he did as I suggested, he doubled his Night's gross.
Why?
Simple, because he put the entire "FOCUS" on what he was doing in his bar, rather than what he was selling his drinks/beer  for,
 
Now do you get it?  
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FLAVORED VODKAS ARE THE TASTEFUL WAY TO GO
 THE question is, which brand ?
Just because your liquor distributor Salespeople are pressuring you to carry two, three and sometimes even four different brands of Vodka Flavors, calm down, relax, step away from the bar, think for yourself not for your salesperson's quota.
Patrons are not going to leave your bar because you offer one brand of Vodka Flavors over another.
The deciding factors should be Brand Reputation, Brand Image, Brand Marketing, Brand Participation in your bar, Brand Support to your bar, and case price deals.
Years ago, I suggested to a bar to feature Van Gogh Flavors, nobody knew the brand, but because of it's taste, it's consistent marketing strategies, it's participation in the bar's roll out and featuring of their brand, "Van Gogh" sold and sold over the Top Brands.
In addition to duplication and overlapping Vodka Brand Flavors.
The other most important aspect of your "Behind The Bar" mentality is as follows.
The question you should ask your "Southern" or "Republic National" or any other Liquor Distributor Salesperson is, "WHAT ARE YOU PREPARED TO DO FOR MY BAR?"
You order liquor from them, you pay them, but what are they doing to enhance and increase your sports bar's business?
Because the #1 bar that is going to suffer until NFL Preseason are "Sports Bars".
The #2 bar that is going to suffer is the basic, boring,
been there, sat there, neighborhood bar.
Both do not have to go through "Behind The Bar" , down periods as significant as they are, but due to a lack of vision and an inventory of brands that they do not even pour on a regular basis, their cash flow is going to be weak.
 
   
..................................................................................................
 
THEY WON'T COME TO A DEAD CLUB UNLESS:
YOU decide to stop doing what every other bar
in your Area is promoting and totally disengage
from the norm and breakout "THE FUN" and "THE WOW FACTORS".
You can run all cheap beer, low priced drinks, free cover charge nights you want, but you won't make a penny, you will destroy your club, you will attract the totally wrong element, you will not have any Women to speak of, you will be as usual "Panic Promoting".
Go ahead spend another $1000 on radio with no results.
Go ahead run another print ad in that free publication that nobody reads or responds to.
Go ahead hand out another few thousand flyers and wonder why nobody shows up.
                                 OR
Turn the corner, make the change, transform your club, host what you never ever have before.
Attract Women, like you never ever have before.
Bring in Male Spenders, like you never ever have before.
Create new avenues of cash flow, like you never ever have before.
As the Great Jack Welch former CEO of "GE" and one of the most brilliant minds in the world of business ever, use to say " IT'S THE FIRST FUNDAMENTAL, CONFRONT REALITY, NOT AS YOU WISH IT WERE, AND NOT AS IT USE BE, BUT AS IT IS".
That doesn't just mean understand what your facing, but IMMEDIATELY reacting, going offensive, above all "WINNING".
Meaning emptying out all the other bars, all the other outdoor decks, beer gardens, all the other clubs, all the other sports bars, all the other restaurants with night life.
That's the most "FUN" of all.
Because this entire industry is a one big game, either you run, hide and lose, OR you play, stay and WIN.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
IF YOU SENSE IT, IF YOU FEEL IT, IF YOU KNOW IT, IF YOU SEE YOUR CLUB IS SLOWLY GOING DOWN, PATRON COUNTS ARE WAY OFF, BAR SALES ARE STAGNANT, EMPLOYEE MORALE IS LOW, YOUR CLUB HAS NO LIFE TO IT, LIKE IT HAD A MONTH OR TWO OR THREE AGO, IT'S TIME TO TURN IT AROUND.
* STOP ALL ADVERTISING
* STOP ALL DRINK SPECIALS
* STOP ALL BAND BOOKINGS
* STOP ALL ANYTHING GOES
* STOP THE NO DRESS CODE POLICY
* STOP LETTING 18 & UP IN
* STOP, STOP, STOP.
* TIGHTEN UP YOUR DJ.
* PRETEND YOUR A CUSTOMER WALK IN AND EXPERIENCE WHAT THEY ARE? 
YOU have reached a point in this club's life where you need to seriously take action.
You need a new direction.
You need a new strategy.
You need a new game plan.
You need a new attitude.
You need a new format.
You need an entirely new way of
           OPERATING.
YOU LET OTHER CLUBS OPEN AND DID NOTHING TO DEFLATE THEIR GRAND OPENING.
YOU BECAME ISOLATED AND LOST YOUR FOCUS.
YOU TOOK FOR GRANTED THAT YOUR CLUB WOULD NEVER EXPERIENCE ANY DOWNSLIDE, THAT IT WAS THE AREA'S FAVE, AND EVERYBODY WOULD ALWAYS SUPPORT IT.
FINALLY YOU WOKE UP
SO, WHAT NOW. WHERE DO YOU START?
HOW DO YOU START? WHEN DO YOU START?
                    WHY DO YOU START?
RIGHT NOW YOU SHOULD BE PACKED WEDNESDAY, THURSDAY, FRIDAY AND SATURDAY NIGHTS.
BUT YOUR NOT.
WANT TO POUR YOUR HEART & MIND OUT?

 

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.