NIGHTCLUB PROMOTIONS

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NIGHTCLUB PROMOTIONS

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 NIGHTCLUB PROMOTIONS
 
 
GORE THE MECHANICAL BULLS IN NIGHTCLUBS
It's time to put the bulls out to pasture. The time has come for all bars and nightclubs with Mechanical bulls to "GORE" the bulls.
Unplug the bulls. Mechanical Bulls are outdated, out of demand and out of total club formats.
Take the bull out of your bar or club. The bull's attraction has all but dissipated , it's been around
so long, everyone has been thrown off it, everyone has watched, and everyone is over it.
There is so much FRESH NEW BAR/CLUB "FUN" that Energizes a Room, like the bull use to do.
How can you miss the "NEW BAR/CLUB "WOW" that has replaced the bull? BYE BYE MECHANICAL BULL it was a blast while you worked, but it's time for the gore, so see you no more. THE KEY TO THE BAR/CLUB/SPORTS BAR FORMAT is to take "THE FUN" and "THE WOW FACTORS", establish your beachhead and then continue to develop. When "THE FUN" and "THE WOW FACTORS" come into their own, you can tell, you can feel, you can see, the tone, the rhythm  the flavor and the characteristics are all moving as one into that format. The Mechanical bull is so outdated, he can just barely buck Richard Simmons onto the mat. Patrons are bored with it, tired of it, yet you keep using it as if "Urban Cowboy" the movie just came out. Yo, IT ACTUALLY came out in 1980, that's 31 years ago. Owners, it's time to bury the bull. I have the Ultimate new Concept that will make the bull a distant memory overnight. But unless your an Owner with foresight and vision, you will stay in 1980. Tell me what you think, email RichUnger@promotingnightclubs.com
   
 
EVER NOTICE A LOCATION GO THROUGH OWNER AFTER OWNER AFTER OWNER
 Everyone blames the location, but if you take a long hard look @ each Owner's approach to succeeding you would realize it was never the location @ all.
A. The first Owner went in with a pricey upscale mind set that did not flow with the local area so he was the first to go.
B. The second Owner opened up with a great Well Known Chef, but the Chef would not even come out of the kitchen to accept the praise of his delicious dishes, so his arrogance caused the place to close.
C. The third Owner was a young cocky kid, who thought he knew what menu would work, but the prep, the chef, the servers were all inexperienced, and had such a lame attitude, the place went bye bye.
D. The fourth Owner was tight on cash, so he didn't make any cosmetic changes, could not afford to differentiate the past from the present, patrons thought it was the same cuisine with a new name, so he was out of the game.
So this location sits idle now, having gone through four Owners all in the course of four years. Reasons for failure: Wrong Pricing, Ego, Lack of Experience, Under Funding.
Never have so many Owners of food/beverage establishments overlooked the most obvious of Location, Cuisine, Service, Presentation, Pricing, Image, Staffing, Concept, Name, Overhead, Competition, Ego, and the money in the bank cash cow,"THE NIGHT LIFE". Email RichUnger@promotingnightclubs.com      
 
  
WHAT'S WRONG WITH THIS AD ON CRAIGSLIST? PLENTY!
 
LOOKING TO WORK AT A HOT NEW CLUB ??
WELL LOOK NO FURTHER..
WERE LOOKING FOR:
--SUPER FLY GOGO DANCERS WHO KNOW WHAT THEIR DOING.
--BARTENDERS
--SEXI WAITRESSES.
--BOMBSHELL FEMALES WHO WILL BE ARM CANDY FOR OUR VIP GUESTS.
--BOUNCERS.
--ALL FEMALE STREET TEAM TO PROMOTE
THIS IS GONNA BE THE BEST CLUB IN _________.
IF YOUR INTERESTED PLEASE EMAIL ME WITH A RECENT HEAD SHOT AND BODY SHOT AND YOUR CONTACT INFORMATION.
THANK- YOU
 

THE TOTAL APPROACH TO THIS ENTIRE AD IS UNAPPEALING AND IN POOR TASTE TO SAY THE LEAST:
 
A. The "Super Fly Go Go Dancers Who Know What Their Doing".
My Response: An Open Audition  for "GO GO Dancers" would of been far more logical. Sending a Head Shot and Body Shot does not project whether or not the female can dance. Seeing the Ladies perform on a stage would of been far more practical and created street buzz about the opening of this new club.
 
B. "SEXY WAITRESSES",
My Response: What purpose does it serve to hire a female who is very sexy, but totally lacks the skills, the service traits to be a great Server? The Best Servers you want, all the ones you steal from other establishments, the ones who you see firsthand @ work, providing food and beverage service to customers.
 
C. "BOMBSHELL FEMALES WHO WILL BE ARM CANDY FOR OUR VIP CUSTOMERS"
My Response: Exactly what are you looking for? Do you actually mean VIP Female Hostesses? The "ARM CANDY" remark is really convoluted. Are these Female Employees suppose to glued to your VIP Customers all night, what exactly are their job duties? 
 
D. "BOUNCERS WANTED" 
My Response: The word is so outdated and out of touch. That word, the person people think of, the big pencil neck guy in the black T-shirt, those days are goneeeeeeeeeeeeeeeeeeeeeeeeeee. The two words you never ever use anymore are "Bouncer" and "Security". You have been watching the Classic Patrick Swayze Movie, "Roadhouse" way too much.
 
E "All Female Street Team To Promote"
My Response: Once again, "Street Teams" are yesterday's promoting technique. No longer do clubs pay outside Street Teams or even have their own Street Teams out passing out flyers, and attempting to drive clubbers to your club. Have you ever heard of the INTERNET? The days of passing out flyers are over with, nobody reads them, nobody takes them, nobody pays attention to them. 
 
F. This is "Gonna be the best club in _____________". 
My Response: Not based on this ad. YOUR CONTENT, DESCRIPTIVE AND NARRATIVE FOR EACH OPEN POSITION IS HIDEOUS,  and shows a total lack of experience in hiring.
 
G. The language used shows a total lack of regard for women.
 
This is not the way to seek employees, nor the approach to find the best employees you can.
You place too much, way too much emphasis on looks and none on abilities, skills, experience or style, or personality. But "GOOD LUCK". 
 ___________________________________/     .
 
 DEPENDING ON A REMODELING TO TAKE BACK YOUR NIGHTS
 Hi Rich, We are currently remodeling  and will reopen on April 1st
MAJOR_PROBLEMS: we live in a rather small town with A lot of bars including 2 new ones opened in 2010
We have a bar with over 6,000 sq ft.
With the remodel finally happening, I need to be on top of making sure I bring in all the business  I have lost to the other bars but am having trouble coming up with new ideas of things we have not done in the past...  if you have any words of wisdom they would be greatly appreciated !!! Thanks, Maryann
 
MY RESPONSE:
                           Best of luck Maryann. But a "REMODEL" unto itself is not the answer to your lack of business.
Oh sure, putting a fresh new face on your place both exterior and interior will give you a new look, but it will not generate "THE FUN" and "THE WOW FACTORS" that you have been and will be lacking. You may have tried "EVERYTHING" but obviously you were not successful in packing your bar.
Whatever "everything you have done in the past" means, it is obvious you didn't do it RIGHT. I hope you don't waste your $ on radio spots, newspaper ads, flyers or club promoters, these are the BIG FOUR TO ALWAYS IGNORE.
You have over 6,000 Square Feet and you need to fill that space with Women, Women, Women and Male Spenders, but without giving away the bar.
There are no "words of wisdom" that will result in packed nights. This is not about words, it's all about actions. My usual mantra is back again, I call it the "BAR/CLUB/LOUNGE/SPORTS BAR/ RESTAURANT with NIGHTLIFE GOLD STANDARD".
   You need to "REBRAND, REPOSITION, REINVENT, and RETAKE your nights.
What happens is people come in to see the "REMODEL" and while the look is different the format remains the same. So, what have you accomplished, besides spending a lot of money on a "Spend and hope it Mends your business". But in reality, it's only one piece of the Packing a bar Puzzle.
You have no "Game Plan", you have no "Grand Re-Opening  Massive Dominating Week" planned. You have no consistent Vision to implement for the entire Year.
You painted, you re-floored, you refinished your bars, but what you didn't do was plan, promote, present, produce "THE FUN" and "THE WOW FACTORS" to launch your "REMODEL OPENING". Again, asking me for words is indicative of the panic mode you are experiencing. Maryann, I wish you the best of success, but unfortunately I see a nightmare coming. ONCE AGAIN IT DOESN'T JUST MATTER ON A REMODEL WHAT YOU SPEND or DID,  IT ALSO MATTERS WHAT YOUR FRESH NEW "FUN" AND "WOW FACTORS" ARE as WELL.  

CONSISTENCY IS THE KEY TO SUCCESS NOT A WARBEL VOCIED SINGER, ZIG ZAG SERVICE, AND ERRATIC TASTING FOOD:
A brand new Four Month old Restaurant/Nightclub gets reviewed by the daily newspaper food critic.
First, the critic questions why during the early dining hours is their a singer who can't carry a note performing classic oldies ?
Second, the critic questions why the appetizers took so long to arrive, and why the main course entrees came right out, after the appetizers, with so little time to even consume the apps?
The Critic stated "The Entrees came out tepid". (OUCH)
Third, the critic blamed the server not the kitchen for not staying on top of the dishes ready to be served.
Fourth, the critic asks, why the "Shrimp Scampi" was tasteless? (OY)
Fifth, the critic questions, why the dessert had no zest at all? (VEY)
Overall the Review on a one to ten was a FIVE @ best.
The main problem is, the new Owner kept the Chef from the previous establishment on, so that there was no new fresh approach to the food operation at all. NONE.
The critic was not impressed with the service, the presentation, the taste, only the pricing, and with so little oversight and eye on the plates coming out of the kitchen, the plate stops with the Chef who is also the General Manager. The restaurant did not function well under the previous management/ kitchen staff, so why would the same management/ kitchen staff perform better under a new owner?
All of these mistakes could have been avoided, in fact should have been totally absent from this review.
But the new Owner having no prior restaurant experience, made the biggest blunder of all, when you take over a previous restaurant/club that closed due to a bad image, a poor style of management, you never ever start with the old, you bring on all NEW, all FRESH, all READY To WORK Management, back of the house as well as front of the house staff.
The key word in dining is "CONSISTENCY" I use the example the Colonel may be dead, but KFC Original Recipe  Chicken, tastes the same as if that White Suit, White Hair, White Bearded Cane Carrying Colonel was still alive. You don't mess with success, but you totally tailor your new Acquisition from the past failure. I just shake my head in frustration as why new Owners would stay with old problems?
There is way too much arrogance, far too big egos, so often with new Owners that they simply don't get it. With Food, it's all about  Quality, Preparation, Presentation, Pricing, Service and of course
                                       CONSISTENCY.
   This is not like reviews on the web, where you can have employees or friends counter any negative comments that may or may not be accurate. This is the daily newspaper, both in print and online.
 You only get one bite @ the apple in this situation. 
  This particular Chef does not like to interact with patrons dining on his food, it is IMPERATIVE, let me repeat IMPERATIVE that your CHEF,  interact with the very patrons paying to enjoy is cuisine. Why would the CHEF not want to "Walk The Floor", ask patrons if they are enjoying their dish, if they are pleased with their choice, if there is anything he can do to enhance their dining experience? Of course he should come out in a clean Chef's Uniform and look his GQ best. The best Chefs in the World are proud and driven by their prep, their creations, their dishes, they want to hear the dining public 
commend, compliment and cite how outstanding their dining experience was. You never ever hide from those you are serving. 
_________________________________________________/   
 
 
====================================================

 FIRST THE "KARDASHIAN'S CREDIT CARDS CRASHED, NOW, HOOTERS NIGHTMARE CREDIT CARD

Hooters Master Card
Hooters MasterCard
BEFORE they even issued their new Credit Card, "The Kardashians" and their Affiliate  Bank withdrew the entire concept, and The Kardashian Credit Card was a memory.
 Now,  "If you're a regular Hooters customer, this "Hooters" Credit Card gives you five points for every dollar you spend at the restaurant. But that doesn't make up for the fact that the APR on the card can hit 25.45%.

The card has awful artwork and has no eye candy appeal at all.

The card, issued by Merrick Bank, also comes with an annual fee of up to $48 for the first year, plus $4 per month after that. Why would you pay every month to use a charge card? I mean just to use it.

The Late payment fees, returned payment fees and over-the-limit fees go up to $35.

That makes this card among the worst in terms of restaurant-branded credit cards, according to John Ulzheimer, personal finance expert at SmartCredit.com.

"Even if you have excellent credit, it looks like you'll get a rate of more than 16%,"  "You can definitely find a better card than that with excellent credit -- and if you're credit isn't so good, you're certainly going to get hit with that 25.4%."

A spokesperson for the card did not respond to repeated requests for comment.

   Just a footnote, "Hooters Casino" in Vegas,went totally bankrupt. Yup, instead of having "Hooters girls" as Dealers & in the Casino in key positions, all Management did was have them as Servers, Bartenders, basic jobs, they would hold at any "Hooters" location anywhere.What a Colossal  mistake in this entire operation.

This should of been a Cash Money Maker Beyond all Expectations. The Credit Card is in the same mentality. Interest rates way too high, the  Annual Fee, and Over limit Fees are insane. If you  want to enjoy their famous greasy wings and beautiful servers, go right ahead, but forget this credit card, it's got way too much financial hot sauce on it.

________________________/ 


I HOPE YOU CAN HANDLE THE TRUTH:

 
 
Hello Rich,
                 I read your articles every month, to stay ahead of the nightlife loop. While I am not a venue owner, I still read and learn from what you are saying. When I am out at different establishments, I think about your articles, and they make alot of sense, once you see what is going on in other establishments. Whether it is negative or positive. On weekend nights I work as a DJ and during the week, I am more of the go to person at a different venue I am at.

I understand fully that you work primarily with venue owners but I do have a question for you that I hope can become an article. Why do venue owners change up themes of nights without any notice? People who visited the previous week, may of had a great time and may come back with friends the following week only to see a complete format change, and will seek other options. As of recently this has happened to myself. The place I used to dj at, I was able to get the owner to create his own signature drink for the venue(which is currently a hot sell), run a two hour special that is directed to the early crowd to keep  them in the venue longer(they run the 2 hour special twice a week now) and third I was buying groups of five ladies a bottle of wine just for showing up.

The five weeks I was there, the first three started off slow as new formats often do. The past two weeks were a great turnout in my opinion. Not wall to wall with a line around the corner, but you could see that the wheels were in motion. People who I noticed from previous weeks, coming back and bringing new faces.

Anyway's....

The venue is coming off a recent negative incident that affected the venue and the community. The reformatting process had been going quite well, but I got the call yesterday that he was looking to do something different. The different is going back to part of the clientele that got them in trouble in the first place. By all means I am not saying I am a Saint, but I have been down that road before and have not looked back since changing how I play and who I cater to. Sure the place is packed and they can play the numbers game of how many people are in the venue. But what about the numbers game of how much money is in the register? Or how much of their staff walked away with a worthwhile tip out that says something about the night?

From what I believe, the format change came in reference to a complaint I received from someone part of the old clientele who is now friends with the owner.

I know fully that I am mad and disappointed that the events turned out the way they did, but like I asked earlier, why do venue owners change their format abruptly? Oh and also, why do venue owners wish to cater more to their friends than to new prospects?

Thank you for your time and have a great weekend.

Danny
 
 
MY RESPONSE:
                           DANNY, YOU ARE A VERY PERCEPTIVE CLUB INSIDER. FIRST AND FOREMOST, LET ME COMPLIMENT YOU ON COMING UP WITH A SIMPLE "CONCEPT" THAT WAS BEGINING TO SHOW GREAT POTENTIAL AND THAT COULD OF, WOULD HAVE BEEN EXPANDED ON WITH "FUN" & "WOW" TO REBRAND, WHILE CONFIDENTLY, CONSISTENTLY STAYING THE COURSE IN REPOSITIONING THIS CLUB FROM THE TRAGEDY THAT OCCURED THERE. 
OWNERS PANIC, THEY ARE SCARED, THEY ARE WEAK AND THEY ARE FOLLOWERS. I REFER TO 70% OF THEM AND IN THIS CASE, THE OWNER YOU ARE SPEAKING OF, IS ONE OF THE 70%. I WOULD VENTURE TO GUESS THAT THE CROWD IN QUESTION WAS A HIP HOP HEAVY DEMOGRAPHIC, WHICH RESULTED IN A VERY SERIOUS AND DANGEROUS INCIDENT OCCURING. SO FIRST, THE OWNER DOES THE SMART MOVE, CHANGING UP HIS FORMAT, REVAMPING HIS REACH, BRINGING IN NEW FACES, BUILDING UP A FRESH NEW IMAGE, THAT TOTALLY DISTANCES HIS CLUB, FROM THE NEGATIVITY THAT DOMINATED THIS CLUB. YOU WERE THE RIGHT PERSON AT THE RIGHT TIME AND DID EXACTLY WHAT WAS THE START OF A FRESH NEW PERCEPTION OF THIS CLUB, ONE NIGHT @ A TIME.
 IT DOESN'T HAPPEN OVERNIGHT. BUT YOU WERE DEVELOPING IT, PATRONS WERE COMING BACK, WORD WAS STARTING, AND YOU WOULD OF BEEN VERY SUCCESSFUL.
YOU WERE VERY LIMITED AND CONFINED WITH YOUR OPTIONS, THE #1 PATH WOULD OF BEEN TO CLOSE DOWN FOR A MONTH.
THEN, CHANGE THE NAME, CHANGE THE FORMAT, REDMODEL, REOPEN.
  BUT AS PART OF THE 70% THIS OWNER, HAD NO PATIENCE, NO FAITH, NO CONFIDENCE AND NO CONSISTENCY, SO RATHER THAN TURN THE TIDE, REGROUP AND CAPTURE A NEW NIGHT LIFE CROWD, HE LISTENED TO FRIENDS, TO OLD PROBLEMATIC CUSTOMERS, TO PEOPLE WHO HAVE THEIR OWN SELF SERVING REASONS, AND THEY INFLUENCED HIM SO STRONGLY, THAT HE JUST SAID "WHY NOT GO BACK TO BEING PACKED AND TOLERATING THE TROUBLEMAKERS". HE WANTED A WALL TO WALL CROWD REGARDLESS OF WHO THE CROWD WAS COMPOSED OF. HE WANTED THE SAME PROBLEMS ALL OVER AGAIN, WITH NO REGARD FOR HIS EMPLOYEES, THE SAFETY FACTOR, THE SECURITY ISSUES,  THE HASSLES, THE HEADACHES, THE LACK OF TIPPING HIS EMPLOYEES. HE DIDN'T CARE. THE 70% ARE EASILY SWAYED, THEY ARE NOT CREATIVE, THEY ARE NOT SUBSTANTIAL, THEY ARE "INSTANT GRATIFICATORS" AT ANY PRICE.  A NEW CLUB OWNER LISTENED TO A TOTALLY OUT OF TOUCH CLUB PROMOTER, WHO HAD THIS CLUB OWNER ON NIGHTS, OFFERING LADIES NO COVER CHARGE, FREE DRINKS FROM 8PM TO MIDNIGHT, LIVE BANDS, AND HE IS NOW CLOSED.
DANNY, YOUR OWNER IS IN THE 70% WHO WANTS WHAT HE HAD, INDIFFERENT TO THE AWFUL ENVIORNMENT IT CREATED FOR EVERYONE FROM STAFF TO THE UNDESERIABLES IT ATTRACTED.
HE DOES NOT WANT TO MAKE IT WORK THE RIGHT WAY WITH THE RIGHT CLUBBERS, HE WILL TAKE BACK THOSE WHO CAUSED PAIN, SUFFERING, AGONY AND HORRORS JUST TO HAVE BODIES IN HIS CLUB. HE WILL ASK THAT YOU SPIN THE CRAP HOP, THAT THE DRESS CODE BE ABANDONED, THAT ALMOST ANYTHING GOES, JUST TO KEEP HIS DOORS OPEN, RATHER THAN RIGHT THE WRONG AND SHOW THE COMMUNITY HE REALIZES HIS MISTAKES, AND WANTS TO EMBRACE THE QUNANTITY, NOT THE QUALITY, AS WELL AS NOT TAKING THE HIGH ROAD, YOUR OWNER IS MORE CONCERNED WITH PLEASING HIS FRIENDS, HIS ABRUPT CHANGE IN FORMATS IS COMMON FOR THESE TYPES OF OWNERS, THEY DON'T CARE ABOUT WHAT PATRONS THOUGHT EACH NIGHT CONSISTED OF, THIS KIND OF OWNER JUST WANTS TO "JUMP", "CHANGE", "SWITCH" WITHOUT ANY REGARD FOR A FULL MONTH OF ADVANCE MARKETING, AND WORSE OF ALL WITHOUT ANY RESPECT FOR HIS OWN COMMUNITY, BASED ON THE TROUBLE THAT OCCURED WITH THE VERY SAME CROWD HE HAS GONE BACK CATERING TO. DANNY, THESE KIND OF OWNERS HAVE NO CHARACTER, NO VALUES, NO MORALS, AND ARE ONLY IN IT FOR THE "GREED". THEY LISTEN TO EVERYONE, THEY DO WHATEVER THEY ARE TOLD, THEY HAVE NO INDEPENDENT THOUGHT PROCESS, THEY ARE THE WORSE KIND OF OWNER. I HAVE NO DEFENSE, NO EXCUSES, NO LOGICAL EXPLANATIONS, THERE ARE NONE. I ADMIRE, RESPECT AND EMBRACE THE 30% WHO ARE JUST THE OPPOSITE. THE 30% MAKE THE MOST MONEY, RUN A TIGHT SHIP AND LISTEN RATHER THAN DO WHAT SO MANY STRANGERS, FRIENDS, INSIDERS, TELL THEM TO. DANNY, I CAN'T EVEN IMAGINE TAKING THE TIME TO LISTEN TO WHAT A PATRON FROM THE TROUBLE MAKERS CROWD HAD TO SAY, LET ALONE ACTUALLY DO IT. THE 70% WHO LISTEN TO EVERYBODY, INSTEAD OF THE "SOMEBODY" ARE OWNERS THAT REALLY SHOULD NOT BE IN THIS BUSINESS. THEY BRING NOTHING TO THE TABLE. WHEN HORRIBLE INCIDENTS HAPPEN, IT'S BECAUSE OWNERS IN THE 70% DON'T GIVE A "D" ABOUT ANYTHING EXCEPT THE $$$$$$$$$$
EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM  I WILL RESPOND IN KIND AS I HAVE AT DANNY'S REQUEST.    
 
 
5556 RESTAURANTS, 3450 BARS CLOSED LAST YEAR IT'S SCARY OUT THERE
 IT WAS a combination of chain and independent restaurants that simply shut their doors, as well as bars. The reasons varied, location, rent, poor marketing,
zero promotions, food/bar costs making it impossible to be profitable, internal strife among partners, failure to follow through on correcting what was wrong.
Lack of funding, because you didn't have a war chest of cash, instead lived week to week. Awful reputation. So many in ownership/management do not know how to handle the media, and defuse a situation. Most will not comment and hide from accountability. WRONG, WRONG, WAY WRONG.
As for the restaurant failures, we simply have too many, with no "STANDOUT ADVANTAGES". Let's take a very nice Greek Couple, they open in a former fast food Chinese  location, they bring all their original recipes  from Greece with them. But they charge the same prices for lunch as they do for dinner.
They have no "lunch specials", they have no "Early Bird Specials". They do nothing to create any buzz for anyone to even stop in and dine. I know of a restaurant that asked me if they should have "Early Birds" because they were totally against them. I persuaded them to create unique, and diverse "Early Birds" @ a key price to attract dining  patrons from 5pm to 6pm. Within the very week they launched this "Format", they were taking reservations for "Early Birds", because they were booked solid every night for their dinner hours.
These Owners despised lowering their prices for just one hour, but after seeing the results, and the fact that many of these "Early Bird" diners, came back for lunch and dinner @ regular prices, they were ecstatic. Owners are the most hard headed people, they don't  open their minds to change, they stay negative about any fresh, new, innovative, creative, first to offer Concept. Yet, once they fully understand why, what, where, when, who, and how, they "GET IT"!
The problem is, this process can take too long, & in the interim they are losing business. Thus thousands of restaurants  and bars closed last year, a record number. Anyone in this business can put together a drink menu, the key is to build on the drink menu with "FUN" and "WOW" and "FAB".  Email RichUnger@promotingnightclubs.com with your thoughts & comments.
 
YOU MAY SHOUT OUT "I'M LOVIN IT", THE MCDONALD'S MANTRA, BUT SUBWAY IS THE #1 FAST FOOD CHAIN IN THE WORLD
"Subway" says it had 33,749 restaurants worldwide at the end of 2010, compared with "McDonald's" 32,737. WOW, what a race this has been. While "Subway" has been focusing on both health and price, "McDonald's" has expanded it's menu rolled out coffee and expanded their value menu.

IS YOUR BAR IN ONE OF THOSE COMMUNITIES, WHERE ONE BAR OWNS EACH WEEKNIGHT? IF SO, THAT NEEDS TO CHANGE & FAST!

   WHY SHOULD YOU GIVE UP A NIGHT, SIMPLY BECAUSE TRADITION HAS IT, THAT ANOTHER BAR OWNS THAT NIGHT AND EVERYONE GRAVITATES TO THAT ONE BAR?

NONSENSE. MY FATHER ONCE TOLD ME AND I NEVER FORGOT" YOU NEVER LAY OVER FOR ANY COMPETING BAR". I REPEAT THE SAME WORDS OF WISDOM TO YOU. THE ONLY REASON, THESE OTHER BARS TAKE OVER SPECIFIC WEEKNIGHTS ARE BECAUSE YOU DO NOTHING TO COUNTER THEIR FORMAT, TO DESTROY THEIR CONCEPT, TO BURY THEIR PROMOTION, WITH THE FULL  "GUERILLA TACTICS" THAT I IMPLEMENT. WHY SHOULD ANY BAR BE GIVEN A FREE PASS, WHILE EVERY OTHER BAR SIMPLY ACQUIESES AND SITS IDLE, EMPTY, QUIET? NO, AND MORE NO. YOU COME ON STRONG, YOU COME ON FRESH, YOU COME ON FUN, YOU COME ON WOW AND YOU COME ON FAB. YOU EMPTY THEM OUT AND PACK YOUR BAR WALL TO WALL. IT'S AS EASY AS THAT. YEARS AND YEARS AGO, BACK IN THE 80S, WHEN WE SOLD THE BIGGEST CLUB IN CLEARWATER, THE OTHER CLUBS TOLD OUR LIQUOR SALESMEN, "NOW WE  ALL CAN MAKE SOME MONEY", BECAUSE WERE WERE RELENTLESS, WE WERE NONSTOP, WE WERE PROMOTIONS DRIVEN, NOT GIVING AWAY DRINKS, NOT LETTING PATRONS IN FREE, BUT WITH DOING WHAT NOBODY ELSE EVER EVEN THOUGHT OF. REACHING THE TOP IS NOT EASY, AND STAYING ON TOP IS EVEN MORE CHALLENGING. BUT OH HOW GOOD IT FEELS TO OWN YOUR MARKET. TO HAVE THE HOT WOMEN AS CUSTOMERS, AND HOT A RATIO OF 6 OR 7 WOMEN TO MEN. TO HAVE GREAT STAFF, CREATIVE MARKETING, HIGH ENERGY ATMOSPHERE. IT'S LIKE A JUGGLING ACT, KEEPING ALL THOSE PINS IN THE AIR AND CATCHING THEM AS THEY COME DOWN, ONLY TO TOSS THEM BACK UP. BUT THE THRILL, THE INTENSITY, AND THE FEELING OF ACCOMPLISHMENT IS UNPARRELLED. WANT TO FEEL THAT WAY, HEY EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM  TELL ME WHAT YOUR DOING AND NOT DOING, WHAT YOUR COMPEITITION IS DOING.     

          

Copyright � 2011 Rich Unger

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This web site, its contents, graphics and text are � 2005, Promoting Nightclubs.com.
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[ 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.