HAPPY NEW PROMOLUTIONS

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HAPPY NEW PROMOLUTIONS

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HAPPY NEW PROMOLUTIONS
 
Most people make New Year's Resolutions, but you the bar owner, sports bar owner, club owner, lounge owner, restaurant owner are going to make your "New Year's PROMOLUTIONS".
Here we go:

New Year's PROMOLUTIONS".
1. You have to be recession resistant.
2. Your not trading down, your trading in old drink despair for new "FUN" and "WOW FACTORS".
3. You will offer Gluten free foods on your menu from now on.
4. You will Soak in the ambiance, absorb the creativity, learn the new techniques of operating your bar.
5. You will keep ahead of the curve, update your knowledge and skills to put your bar on top
6. Revise & Review your entire bar presentation from the well to the top shelf, from the draft
selection to your new "Craft Beer" presentation. 
7. You will enhance your Promotions with at least a dozen new ways, never before hosted in your bar.
8. You will dream it, develop it and do it.
9. Yes you can afford it, stop letting lame excuses of finance hold you back this new year.
10. You will tackle your fears of the Internet and conquer the marketing that is all "FREE".
11. If your club is not in Miami, NYC, Chi town, LA, you don't need a VIP ROOM and you will take yours and convert it into a "Theme Room" for everyone.
12. You will stop wasting precious advertising dollars on institutional newspaper ads, that serve no purpose, produce no viable results, do not justify their cost.
13. You will not let so called club promoters take over your club for a night, bring in the totally wrong crowd, wrong genre of music and cause havoc on your club, your image and your cash flow .
14. You will not let Ladies Drink Free just to attract women and end up with sky high liquor costs.
15. You will not discount your beers to 25cents, or 50cents or $1 simply to bring in bodies.
16. You will not this year, waste your valuable time & money going to The Vegas  Nightclub Show, just to listen to the same generic  speakers, see the same exhibitors and learn nothing new on how to pack your bar.
17. You will replace employees,  that said all the right things to get hired and done nothing but justify getting fired.
18. You will not tolerate hardcore hip hop, foul, violent genres of music spun in your club any longer.
19. You will stop relaxing all your policies just to take in a buck.
20. You will lead rather than follow what other competing bars are doing, for once.
21. Go to www.clubtexting.com & reach out to new faces to bring into your place.
22. Go to www.shotpakinc.com to feature new bar beverages in unique pouches.
23. Go to www.disco-designer.com to enhance your entire interior.
24. Stop asking for ideas and start creating "Concepts".
25. You will not allow your manager male or female to sleep with your employees, nor will you continue to employ a manager who does put butts in the barstools. You will evaluate your manager and their dedication, experience, skills, accomplishments, leadership, to decide if they are helping or hurting your establishment, if they are not productive, you need to find fresh faces to carry out your work ethic, your format, your way of operating, if, if that way is working...
26. You will ask every liquor house to submit bids for your well, your wine, and find out first hand if you are getting the best prices available for your bar.
27. You will not advertise because a friend of the family is selling ads.
28. You will not hire friends to work for you.
29. You will not allow foul language to be used in your establishment by any employee.
30. You will not allow anymore club promoters to promise the world and deliver nothing.
If you can't follow my "FUN" and "WOW" implementing/executing, packing your place, then get out of the business.
20. You will not tolerate rude, late for work, lame employees anymore, far too many good people need jobs.  Now  how to implement and execute these "PROMOLUTIONS" email RichUnger@promotingnightclubs.com
 
 
 
 
WHY RADIO DOESN'T WORK ANYMORE:
VERY SIMPLE, YOUR NOT REACHING ANYBODY YOU NEED TO PATRONIZE YOUR BAR OR CLUB.
WHAT AN IRONY, CLEAR CHANNEL SIGNS RYAN SEACREST TO A $60MILLION DOLLAR MULTI YEAR DEAL, ( CONGRATS RYAN) WHILE IN 2010, 18 TO 24 YEAR OLDS OF BOTH SEXES LISTENED TO RADIO AN AVERAGE OF ONE AND A HALF HOURS A DAY. COMPARED WITH THE SAME AGE GROUP AND BOTH SEXES LISTENING TO RADIO TWO HOURS AND FORTY FIVE MINUTES A DECADE AGO.
SO, WHEN YOU WRITE THAT CHECK OUT FOR YOUR 30 SECOND SPOTS, THAT DO NOT PRODUCE RESULTS TO EVEN JUSTIFY THEIR COST, REMEMBER, I TRIED TO LEAD YOU TO THE PROMISED MARKETING LAND OF PACKED NIGHTS WITHOUT WASTING VERY VALUABLE $ ON RADIO.
IT'S CALLED CLUBBERS ABANDONING RADIO, IT'S A CRISIS FOR RADIO STATIONS, BUT CERTAINLY SHOULD BE A WAKE UP CALL FOR BAR AND CLUB OWNERS.
EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM TELL HIM ABOUT YOUR ADVENTURES IN RADIO ADVERTISING, THE SAME VOICE FROM THE STATION PRODUCTION DEPARTMENT, DOING ALL THE BAR AND CLUB SPOTS, THE LOUSY TIMES YOUR SPOTS RUN, THE SAME OLD RANTS FROM YOUR RADIO SALESPERSON WHO HAS NO CLOUT TO ACCOMPLISH ANYTHING FOR YOU. IN RADIO ADVERTISING THERE IS NOBODYYYYYYYYYYYYYYY LOOKING OUT FOR YOU.
______________________/
 
 Hello Rich, I was a very successful real estate investor, who decided to take over a casual dining bar that had a bad reputation  and was not doing well at all. It is located in a strip center and actually in an ideal location. I invested close to $400,000. in the bar, the floor, the fixtures, the walls, the kitchen, well, here is a virtual tour, please take a look, anyway, it's been a year, and we are dying. I recently added a huge number of items to my menu and used direct mail to send out 25,000 of the menus, nobody came in. not one. HELP, Anton
 
MY RESPONSE: ANTON, YOU HAVE A SPECTACULAR INTERIOR, YOUR BAR IS MAGNIFICENTLY DESIGNED, YOUR HIGH TOPS AND STOOLS ARE STUPENDOUS, YOUR ENTIRE ATMOSPHERE IS THAT OF A HIGH PROFILE SPORTS BAR, SCREENS EVERYWHERE. BUT YOU HAVE A NUMBER OF ISSUES THAT NEED TO BE ADDRESSED:
FIRST AND FOREMOST, THAT SPACE IS NOT YOURS, YOU DO NOT OWN IT, YET ALL THOSE IMPROVEMENTS STAY WITH THE BUILDING BECAUSE THEY ARE ATTACHED TO THE WALLS AND FLOOR. YOU REALLY SHOULD OF CONTACTED THE LANDLORD WITH MY AGREEMENT BEFORE YOU SPENT A PENNY. YOU SIMPLY ENHANCED THE VALUE OF HIS SPACE TEN FOLD. IT'S MIND BLOWING, THAT TO BUY NEW RESTAURANT EQUIPMENT OR EVEN USED EQUIPMENT YOU PAY TOP DOLLAR, TRY SELLING IT, EVEN IN EXCELLENT CONDITION AND THEY OFFER YOU BUPKUS, WHICH IN YIDDISH MEANS NEXT TO NOTHING. 
A. YOUR WEB SITE IS HIDEOUS, IT IS WAY TO FILLED WITH CONTENT, HAVING YOUR LIFE HISTORY ON THE HOME PAGE DOES NOTHING TO ENTICE VISITORS TO THE SITE TO ACTUALLY DINE, DRINK AND DANCE @ YOUR SPORTS BAR @ NIGHT.
YOU HAVE NO NIGHT LIFE ENERGY AT ALL.
YOUR ATMOSPHERE IS WOUND WAY TOO TIGHT AROUND SPORTS AND LEAVES NO ROOM OR DECOR FOR PARTY TIME.
YOUR FRONT WINDOW LOOKS LIKE AN AFTER CHRISTMAS SALE, WAY TOO MANY SIGNS, POSTERS, FLYERS, I MEAN OVER DONE.
SENDING OUT 25,000 MENUS VIA DIRECT MAIL IS A TOTAL WASTE OF MONEY. WHY DIDN'T YOU CONTACT ME A YEAR AGO?
YOUR MENU IS LOADED WITH FAR TOO MANY DISHES NOBODY IS EVER GOING TO ORDER. YOU HAVE NO HEALTHY CHOICES.
YOUR MENU IS CONDUCIVE TO SPORTS FANATICS, BUT NOT IN ANY WAY TO WOMEN OR MEN LOOKING FOR THE "LIGHTER SIDE".
YOU HAVE LISTENED TO FAR TOO MANY PEOPLE WHO KNEW FAR TOO LITTLE TO HELP YOU ACHIEVE SUCCESS, BUT RATHER COST YOU WAY TOO MUCH MONEY. YOUR DJ THIS WEEK A BAND THAT WEEK IS NO WAY TO BE CONSISTENT WITH YOUR ENTERTAINMENT.
YOU SEEM TO BE THROWING DARTS AGAINST A BOARD HOPING ONE LANDS SOMEWHERE NEAR THE BULLS EYE, BUT NEVER EVEN COMING CLOSE. YOU NEED TO STOP SPENDING, WASTING, AND
LOSING MONEY. YOU HAVE NO SET STRATEGIES TO IMPLEMENT.
YOU HAVE NO MARKETING PATHS TO FOLLOW. YOU HAVE NO
"FUN" AND NO "WOW FACTORS" TO BRING WOMEN IN.
YOUR TEXAS HOLD EM IS ATTRACTING 20 TO 30 PATRONS, IT'S OVER WITH. GIVING LADIES FREE DRINKS ALL NIGHT WITH NO COVER CHARGE, WHAT PURPOSE WHAT INTENT DOES THIS CONCEPT HAVE?
YOUR NOT MAKING MONEY. "REBRAND", "REPOSITION", "RELAUNCH" ARE WHAT YOU NEED TO DO AND FAST. YOU HAVE A GREAT LOCATION, BUT YOUR NOT ATTRACTING QUALITY PATRONS, ANY SPORTS BAR CAN BRING IN THE " W & B" CROWD, AKA "WINGS AND BEER". THAT IS A GIVEN. IT'S AFTER THE GAMES ARE OVER, WHEN THE MONEY IS TO BE MADE.
I WISH YOU THE BEST ANTON, PLEASE FOLLOW MY NEW "PROMOLUTIONS" FOR 2011, DON'T JUST SIT BUT SHIFT.
 
   
 Hello Sir,
             I'm a young Night Club manager from Michigan. I came over articles written by you over the net concerning our industry. I must say I'm impressed about you. My club is just one year old but things don't really seem to move well. Please, with your experience tell me what I can do to make people come to my club. I've never managed a night club before. I was first the cashier of the club and my boss promoted me to the post of the manager. Please i really need help in order to succeed. Hope to read from you soon. Have a nice day.
                                                          Louis
 
 My Response:
                      Hi Louis, I cannot even fathom, why an Owner would make a cashier, a Manager, without realizing that you are totally unprepared to take on the challenges of overseeing this club?
It's not help that you need my friend Louis, It's experience, it's knowledge, it's hands on years of working in various clubs, doing all the jobs of running a club, so that you know exactly what makes a club successful. There is no manual that is worth a penny, no motivational course, not even Tony Robbins can teach you the in's and out's of the daily grind called "Managing a Nightclub". You see Louis, during the day is when you take care of all the business elements of operating the club, but at night, you focus strictly on DOING THE BUSINESS, and this juggling act requires a great deal of dedication, and consistency, to implement, to execute and to market this club. A simple email to me without any specifics of any kind, leaves me unable to address the many issues you are facing. In all honesty, I would ask your Owner to please transfer you back to cashier, rather than have his wrath over your inability to manage. So often in this industry, so many brag about what they can do if given the job, then when they are in the position they boasted of being able to do, unfortunately they fail. It's not because their heart is not in the right place, it's because they lack the skills, the insight and the abilities to actually do the job. It's called "biting off more than you can chew", and this is YOU. I wish you much success, but you need a miracle.
 
 MY PROJECTIONS FOR REVENUE GROWH AND DECLINE FOR 2011 BASED ON 40 YEARS OF EXPERIENCE:
 
 A. Casual Dining:
Casual Dining is a category that is facing fierce competition  from Fast Casual and Specialty Food Eateries. I study Casual Dining establishments, without implementing a strong strategy behind their bar, which does NOT include giving away the bar, Casual Dining can increase their Gross Revenue, but not anywhere near 13%. It could be as high as 25%. It's all in "THE FUN" and "THE WOW FACTORS" that they incorporate into their nightly formats, specifically late night after 10pm. Directly on Wednesday, Thursday, Friday and Saturday Nights.
  
B. Fast Casual:
Fast casual fits into the lifestyle of far more potential family oriented customers, than ever before. 
 
Fast food
 
 
Italian
 
Mexican
 
 
Pizza
 
Steakhouse
 
 
Wings: 
 
   I totally disagree with these numbers for the following reasons:
A. Casual Dining is a category that is facing fierce competition  from Fast Casual and Specialty Food Eateries. I study Casual Dining establishments, without implementing a strong strategy behind their bar, which does NOT include giving away the bar, Casual Dining can increase their Gross Revenue, but not anywhere near 13%. It could be as high as 25%. It's all in "THE FUN" and "THE WOW FACTORS" that they incorporate into their nightly formats, specifically late night after 10pm. Directly on Wednesday, Thursday, Friday and Saturday Nights.
  
B. Fast Casual fits into the lifestyle of far more potential customers, than ever before.
 
C. Italian and Mexican food are fast growing categories because of the ethnic population and the wide expanse of diverse dishes @ very reasonable pricing that allows these two segments to continue to develop.
 
D. Pizza is another growth segment, between delivery, pick up, selling by the slice, the incredible new toppings, the fabulous new crusts, the various combinations, pizza is a plus segment.
 
E. Steakhouses are being challenged by the Top Steak Eateries, "OUTBACK" is almost untouchable, they have it down to a science. Sure there are independents who operate very successfully, but with food prices soaring, opening a new steakhouse in this foodconomy, is rolling the dice. No Thanks.
 
WHAT'S WRONG WITH THIS ACTUAL SITUATION:
A. AN 80 YEAR OLD NIGHTCLUB OWNER
B. STILL HOSTING WET TSHIRT AND HOT BOD CONTESTS
C. A 20,000 SQUARE FOOT CLUB
D. USING STREET TEAMS AND FLYERS TO GET THE WORD OUT
E. A DJ WHO WANTS TO PACK THIS TREMENDOUS SIZE CLUB, BUT IS UP AGAINST AN OWNER WHO PERHAPS HAS LOST HIS PERCEPTION AND INSIGHT.
F. THE CLUB IS DYING, VERY BUSY ONE NIGHT A WEEK.
AGAIN, I TRIED TO DO AN INTERVENTION, BUT THIS CLUB IS ON IT'S WAY BYE BYE.
AS USUAL WHEN EGO, ARROGANCE, STUBBORNESS, POWER PLAYS, ALL COLLIDE, THE CLUB SUFFERS A PAINFUL, NOSE DIVE. EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
 
TAKING OVER AN EXISTING FOOD & BEVERAGE ESTABLISHMENT
When you purchase a long time operating Food & Beverage or just a plain simple bar, the best tactic is to start fresh and hire all new faces.
From top to bottom, you must create your own new identity, and leave nothing from the past to remain. Otherwise you cause mass confusion, and potential patrons and former regulars don't know what direction you are taking this venue.
You start with a clean slate.why would you expect existing employees to all of a sudden develop a loyalty to you? How can you think they are going to adapt to new policies, procedures, and plans, when they are set in their way of working?
They won't. They might try, but, you can't afford to risk it. You need to start fresh out of the gate, with energy, momentum and everyone being on the same page, the new page, YOUR PAGE.
There are far, far, far too many food and beverage operators and beverage only owners operating in ways that defy common sense. Their advertising is totally ineffective, their promotions are so old, they have spider webs on them, their interior/exterior are beaten,worn and fading fast. Their menus are missing the boat, totally on any healthy minded menus. Their bars are in total disarray, yet they turn their heads and pretend as if everything is fine.
That is why their numbers are down, way down, their patron counts sinking fast, yet they are oblivious to what they see every day. If this is you, email RichUnger@promotingnightclubs.com What have you got to lose? Better, what have you got to GAIN?
 
HAPPY, HEALTHY, PROSPEROUS NEW YEAR TO ALL OF YOU. MAKE 2011 THE YEAR YOU NEVER, EVER, PANIC PROMOTE.
Copyright � 2011 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.