NIGHTCLUB PARTNERS

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NIGHTCLUB PARTNERS

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NIGHTCLUB PARTNERS/BAR PARTNERS
 
  Never before in the history of the "Food & Beverage Industry" have so many "Outsiders" people who have viable, profitable ongoing businesses, decided to invest their cash in a World they know nothing about. My Father  once told me " Sitting in front of that bar is like night and day to standing behind it and owning it". No Truer words have ever been spoken.
So many friendships, marriages, relationships have been destroyed by the friction caused by Nightclub, Bar, Sports Bar, Ultra Lounge, Restaurant ownership.
If you own a real estate office, and have never had any education, or experience in owning a club or bar, other than having a drink at many of them, why would you invest your money in a business you know nothing about? The promise of making money?  The ego of saying " Hey I own that place?". What could possibly motivate you to take the money you bust your tuchus to earn and simply throw it at owning a beverage only or food and beverage establishment?
 You think it's a "Chick Magnet", so instead of meeting women out socially, your now going to play "Mr. Big" ( ala Sex In The City" and hit on every skirt that walks through the door, buying them drinks, picking up their tabs, and having your very own meat market?
 Your best friend asked you to invest and because of your friendship, you decide to put in a huge amount of cash, in the hope and wish, that you see a substantial return?
A group of friends all want to say they own their very unique bar, so you join in with two or three other guys and toss in cash, not even knowing how many shots are in a bottle, what your nut is vs your ability to generate a profit?
Your wife wants to own a club, so you take a chunk of cash, and open a nightclub, so your wife can satisfy her own ego? ( Or vice versa the Husband wants to own a club) The amount of ego, arrogance, ignorance, and total lack of hands on management by all of these above scenarios result in over 5000 food and beverage establishments in the USA closing every single year.
It use to be "Location, Location, Location", now it's "Justification, Justification, Justification".
Is there even a need for  your concept.
A Mexican Food Sports Bar
A Russian Vodka Ultra Lounge
A Upscale Blues Dining Club
A Dive Bar in an Upscale area
A Fine Dining Eatery squeezed in between a "Bone Fish Grill" and "Outback Steakhouse"
A Sports Bar, where there are already six others.
A Nightclub where there are already five others.
A Place with an awful reputation.
A Place with no parking.
A Place with the wrong crowd.
A Place that needs thousands and thousands in renovations.
A Place that is way off the beaten path.
A Place that has no zoning for dancing or live music.
A Place that can't meet the fire code.
A Place with awful, disloyal, theft rampant employees.
A Place with terrible lease terms and no Option Periods.
Before you jump, leap, and think your floating on air, because your about to invest in a bar, club, restaurant, ultra lounge, sports bar, why not email RichUnger@promotingnightclubs.com I will teach you "BOOT CAMP PARTNER INVESTING" real fast.
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         WHAT HAPPENED TO THIS ONCE GREAT CHAIN OF ESTABLISHMENTS? 
COMPLACENCY IN THE KITCHEN CLEARY SHOWS IN THE FRONT OF THE HOUSE.
SO THERE I WAS SIMPLY ENJOYING JUST A GLASS OF ICE WATER, OBSERVING SOME FRIENDS HAVING LUNCH. OUT CAME THE COLE SLAW, OVER FLOWING IN A BOWL OF MILKY, WATERY, COLE SLAW SOUP. OUT CAME WHAT WAS SUPPOSE TO BE A SHRIMP CEASAR SALAD WRAP, BUT THERE WAS NEXT TO NO CESAR SALAD, THE WRAP LOOKED LIKE A SHRUNK DOWN, TINY, BARELY ANY SHRIMP IN IT, POOR EXCUSE FOR A "WRAP".
 MY OTHER FRIEND ORDERED A PORTABELLO SANDWICH, BUT THE BUN WHILE TOASTED WAS NOT PUT IN THE OVEN TO BE HEATED TO CREATE THAT CRUNCHY BITE, IN ADDITION, THE LETTUCE, TOMATO AND ONION, WERE PUT ON THE SAME HOT PLATE, RATHER THAN ON A SMALL SIDE PLATE, SO THAT THE HEAT DID NOT WILT THE LETTUCE. THIS IS A FIVE CHAIN SPORTS BAR CASUAL DINING OPERATION, THAT BECAUSE OF IT'S GROWTH INTO OTHER VENUES, AND A TOTAL LACK OF A WEEKLY KITCHEN OVERSIGHT AND ACCOUNTABILITY DIRECTOR, HAS DROPPED THEIR QUALITY, THEIR CONSISTENCY AND THEIR PAST HIGH REGARD FOR WHAT GOES OUT OF THEIR KITCHENS.
 THEIR SELECTION OF SIDES INCLUDES: FRENCH FRIES OR COLE SLAW, YOU WOULD THINK WITH HEALTH MINDED FOODS ON ALMOST EVERYONE'S MIND, THIS CHAIN WOULD ALSO OFFER A SMALL PLATE OF FRUIT?
NO SUCH BRILLIANCE.
THIS OPERATION, NEEDS MAJOR PREP AND PRESENTATION CHANGES AND FAST.
THE DARK WOOD WALLS, THE DARK WOOD TABLES, THE DARK WOOD CHAIRS, THE DARK WOOD BAR,THE DARK WOOD BAR STOOLS, THE  DARK FLOORS, EMPLOYEES WEARING ALL BACK FROM HEAD TO TOE, I MEAN SOMEBODY PLEASE TELL THESE OWNERS TO "LIGHTEN IT UP". SIMPLY CHANGING THE DARK CARPET, ADDING MIRROR PRINT PANELING ON THE WALLS, HAVING THE STAFF WEAR FOOTBALL JERSEYS NOT JUST ON GAME DAYS BUT ALL THE TIME WITH THE NAME OF THE ESTABLISHMENT ON THE BACK AND THEIR LOGO WOULD DRAMATICALLY ENHANCE THE ENTIRE ENVIRONMENT. ONCE AGAIN OWNERS BECOME COMPLACENT, THEY TAKE THEIR EYES OFF THE FORMAT, THEY THINK PRICE INSTEAD OF PLACE.  THEY NOW OFFER A BUILD YOUR OWN PIZZZA FOR $11.95 BUT RIGHT DOWN THE ROAD IS ANOTHER SPORTS BAR THAT OFFERS A HUGE TWO CHEESE,  VEG PIZZA THAT IS AMAZING, FOR JUST $ 8.99 AND A PIZZA SURPREME LOADED WITH EVERYTHING FOR JUST $9.49.
   $11.95 IS JUST WAY TOO PRICEY, AND JUST SHOWS A DISCONNECT WITH TODAY'S "FOOD PRICE FIGHT" GOING ON FROM CASUAL DINING ESTABLISHMENTS TO SPORTS BARS.  THE PROBLEM IS BETWEEN OWNERS, THEIR WIVES, AND FRUSTRATED MANAGERS, YOU HAVE SERVERS WHO DO NOT SMILE, AND LOOK TOTALLY UNHAPPY, YOU HAVE A NO ENERGY TOTALLY DARK WOOD, DARK, DARK EVERYWHERE ATMOSPHERE, AND YOU HAVE INCONSISTENT FOOD QUALITY COMING OUT OF THE BACK OF THE HOUSE. IF YOU FIT ANY OF THESE SITUATIONS, DON'T WAIT, DON'T HESITATE, DON'T EVEN PROCRASTINATE, EMAIL
RICHUNGER@PROMOTINGNIGHTCLUBS.COM RIGHT NOW. DON'T IGNORE WHAT IS CAUSING YOUR NUMBERS AND CUSTOMER COUNTS TO FALL.
 
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  Ok Rich, I could use some help, I am a GM and really don't want to use Promoters here in ________ waiting for your help , Lenny 
 
MY RESPONSE:
                       Lenny are you for real? Your a  General Manager of a club, you "could use some help" you "really don't want to use promoters", but yet you don't provide any specifics:
1. NO Web Site
2. NO Face Book Site
3. NO Format, Genre of Music, Crowd Demographics, Nights Open, Marketing Avenues
NOTHING.
Lenny, all you had to do was fill out http://www.promotingnightclubs.com/contact.htm and I would have taken my time to respond with an in depth sensible, logical solution.
By the reading of your one sentence email, you expect instant gratification, this business does not work that way.
"BAR RESCUE" and "RESTAURANT IMPOSSIBLE" are TV Reality Shows that make it look easy, because it is all staged, filmed, edited and then aired. You don't sound very enthusiastic about turning this club around? You don't have to warn me that you do not want to use club promoters, go ahead, and remember I told you so. What does the club need you for, if your going to rely on outside strangers to do what your being paid to do?
This Month is a "CASH CRUSHER", your Owner will burn through cash just keeping the bills paid, because he or she has no clue what to do. Nor do you. What positive traits do you possess that qualifies you as a "General Manager" besides the title? When you say "I could use some help" that clearly means your club is dying. When you say " I really don't want to use club promoters" that means your so desperate and in despair you are prepared to deal with the devil.
Don't wait on my "EXPERTISE" because you are in la la land right now. Your not focused, your not fixated and your surely not filled with fortitude to pack this club. Please have your Owner email me, RichUnger@promotingnightclubs.com before you shut this club down for good. 
 
 
 
 
 RESTAURANT IMPOSSIBLE IS POSSIBLE 99% OF THE TIME !
WHEN CHEF ROBERT IRVINE ENTERS A FOOD AND BEVERAGE ESTABLISHMENT, THE FIRST OBSERVATIONS HE MAKES ARE THE CONDITION OF THE FLOOR, THE FIXTURES, THE ATMOSPHERE, THE BAR, THE KITCHEN, THE FOOD, THE CLEANLINESS.
EXACTLY WHAT I HAVE DONE FOR OVER 40 YEARS.
NEVER BEFORE HAVE SO MANY OWNERS BEEN SO HARD HEADED, SO ARROGANT, SO EGO DRIVEN, SO IGNORANT, SO LAZY, SO HOPELESS, THAT THEY SIMPLY HAVE GIVEN UP AND GO THROUGH THE MOTIONS, BUT MAKE NO MONEY. WHY THEY OPERATE LIKE THIS IS CLEARLY SHOW, THEY PLACE THEIR TOTALLY OUT OF TOUCH MENTALITY BEFORE THEIR OWN FOOD AND BEVERAGE BUSINESS.  WANT TO HEAR THE TRUTH? EMAIL  RichUnger@promotingnightclubs.com RIGHT NOW!
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FAMILY OWNED, FAMILY RUN, FAMILY MISTAKES

Hello Rich,

We have a family owned bar and grill. Summers are great, we have a happening patio with a tiki bar and do good business, lunch, dinner, bar as long as the weather is good. Other big successes are St. Pat�s, Main Event , Trivia Thursdays, Local Bands on Select Saturday�s, Lady�s manicure and martinis night. Not a success in the past have been Octoberfest, Halloween, Football Sundays/Mondays. We have a patio and tiki bar space that we could cover or heat for tailgating or Octoberfest. Okay lunch business Thursday-Sunday. How do we maintain? The place goes to sleep slowly starting October and is sleeping Jan and Feb, wakes up at St. Pat�s That�s the big question. We are known for good food (great burgers), local bands and a little bit sports bar, 10 TVs. Okay Facebook following. Currently looking at doing a Football promo with a super cruise giveaway, Current staff is not all that exciting, service needs to improve, we can make wholesale changes and are already interviewing. Thanks, Herb.

MY RESPONSE:

HERB, FIRST AND FOREMOST FIRE EVERY SINGLE EMPLOYEE THAT HAS AN "ATTITUDE", I GAVE YOU THE INSIGHT HOW TO FIND EXCELLENT NEW STAFF.

IT'S NOT POSTING WANT ADS ON FACEBOOK AS YOU HAVE DONE.

YOUR MENU HAS SO MANY CHOICES YOU ARE SPENDING SO MUCH MONEY ON FOOD COSTS, YOU ARE DENYING YOUR ESTABLISHMENT THE ABILITY TO PROFIT FROM FOOD SERVICE.

YOU HAVE:

99% OF YOUR APPETIZERS ARE ALL FRIED

YOU OFFER FIVE SALADS WITH DUPLICATION

YOU HAVE TEN BURGER VARITIES ON YOUR MENU

YOU FEATURE 12 DIFFERENT SANDWICHES

YOU HAVE IN ADDITION 6 ASSORTED CHICKEN SANDWICHES

YOU LIST 8 DIFFERENT SIDES

YOU SHOW SIX DIFFERENT DESSERTS

YOU SERVE SEVEN DIFFERENT SOUPS & CHILI

THIS MENU IS SO OVERLAPPED AND OVERDONE.

YOU SHOULD CUT YOUR MENU BY 45% AND INCREASE YOUR FOOD PROFITS BY 55%

YOUR KNOWN FOR LOCAL BANDS, SO IS EVERY OTHER BAR IN YOUR AREA.

HERB YOUR WEB SITE IS SO DULL, YOUR FACEBOOK IS MORE A HELP WANTED THAN A SOCIAL SITE.

YOU HAVE NO INTERACTION ON EITHER SITE.

HERB, YOU ARE LOSING HALF A MILLION $ A YEAR.

YOU HOST NO "FUN", NO "WOW FACTORS", NO "FAB", YOU DON'T FEATURE A SINGLE PREMIER PROMOTION, EVENT, CONCEPT, CELEBRATION, GATHERING, HAPPENING, PARTY, THEME, NONE!

 IF YOUR ESTABLISHMENT FITS THIS POORLY RUN PROFILE, EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM

AS FOR GIVING AWAY THE ONE CRUISE I WOULD "86" THAT PRIZE, IT SERVES NO PURPOSE AT ALL.  YOUR NOT EVEN KNOWN FOR SHOWING NFL OR COLLEGE GAMES. HERB, YOU NEED TO DEVELOP AND BUILD THAT GAME CROWD UP, NOT OFFER A ONE TIME REGISTER TO WIN A SUPER CRUISE GIVEAWAY. HERB, SERIOUSLY, DON'T WASTE MORE MONEY.

))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

 

 THE 8 BEERS THAT HAVE SEEN THE BIGGEST DECLINE IN SALES, BASED ON TWO INDEPENDENT STUDIES AND DATA BASES PROVIDED BY:

SPYMPHONY IRI GROUP AND INSIGHTS, INC.

THESE DECLINES ARE BASED ON SALES FROM 2006-2010

#8 BUDWEISER, DOWN 30%

#7 MILKWAUKEE'S BEST LIGHT, DOWN 34%

#6 MILLER GENUINE DRAFT, DOWN 51%

#5 OLD MILWAUKEE, DOWN 52%

#4 MILWAUKEE'S BEST, DOWN 53%

#3 BUD SELECT, DOWN 60%

#2 MICHELOB LIGHT, DOWN 64%

#1 MICHELOB, DOWN 72%

I HAVE ADVISED YOU OVER AND OVER TO STOP DUPLICATING BEER BY OFFERING IT ON DRAFT AND IN THE BOTTLE, I HAVE ALSO URGED YOU TO STEP OUT OF THE OLD BEER THINKING. YOU ARE TOTALLY MISSING OUT ON THE "NEW BREWS ON THE BAR". EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM

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  NO EMPLOYEE SHOULD HAVE ANY PERSONAL CELL PHONE ON DURING WORK!

No excuses, no explanations, none!
When employees are in the kitchen, on the floor, in the DJ booth, at the Front Door, no one, I mean no one should have their cell phones on for any texting, personal calls, no reason of any kind.
 
 
WHY DO YOU ALLOW YOUR EMPLOYEES TO CURSE, USE FOUL LANGUAGE AND ACT SO UNPROFESSIONAL BOTH IN THE "FRONT OF THE HOUSE" AND "THE BACK OF THE HOUSE"?
THE LACK OF RESPECT, REGARD, RETENTION, IS AT EPIDEMIC LEVELS RIGHT NOW. EMPLOYEES FOR SOME REASON FEEL THEY HAVE NO CONNECTION TO CREATING LOYALTY AND EVEN LIKE THE FOOD AND BEVERAGE OR JUST BEVERAGE VENUE THEY WORK AT. YOU CAN TELL BY THEIR ATTITUDES, THEIR DEMEANOR, THEIR SLOPPY WAY OF DRESSING, THEIR UNKEPT PERSONAL HYGENE. WITH TENS OF MILLIONS OF AMERICANS OUT OF WORK, WITH THE UNEMPLOYMENT RATE ABOVE 9% WHY SHOULD YOU TOLERATE ANYBODY WORKING FOR YOU WHO DOES NOT GIVE 100%. WHEN AN EMPLOYEE SHOWS UP ON TIME FOR WORK, THEIR PERSONAL LIVES BECOME NON GRATUS. THEY ARE IN YOUR WORLD, THEY ARE HERE NOW TO PROVIDE THE MOST PROFESSIONAL, COURTEOUS, AND EFFICENT SERVICE THEY CAN.
BY GIVING AN EXCEPTIONAL GREETING TO EVERY GUEST
BY NOT GIVING THE BAR AWAY.
BY ALWAYS INTERACTING, THUS CREATING A CONNECTION BETWEEN CUSTOMER AND SERVER.
BY NOT BRINGING OUT DISHES THAT LOOK HIDEOUS.
BY NOT IGNORING OR FORGETING ABOUT TABLES.
BY EXPEDITING FOR ANOTHER SERVER IF YOU HAVE NOTHING TO DO.
IN THESE FOOD/BEVERAGE VENUES CLOSING EVERY DAY TIMES, THERE IS NOTHING YOU SHOULD NOT DO, TO MAKE EVERY CUSTOMER FEEL LIKE THEY ARE YOUR BEST PATRON.
THERE IS NO OTHER ATTITUDE ACCEPTABLE.
LETTING ANY EMPLOYEE BEHAVE IN AN UNPROFESSIONAL MANNER SETS THE WORSE EXAMPLE FOR THE REST OF YOUR EMPLOYEES, AS WELL AS OTHER GUESTS.
WHERE DOES IT END UP?
ON YELP, ON URBAN SPOON, TRIPADVISOR,  ON OTHER FOOD AND BEVERAGE REVIEW SITES.
ARE CUSTOMERS DEMANDING, OF COURSE THEY ARE.
IS EVERY PERSON YOU HIRE SUITED FOR THIS INDUSTRY OF COURSE NOT.
IT'S ALL ABOUT BEING GROUNDED, BEING CONSISTENT, BEING POLITE, BEING COURTEOUS, BEING PROFESSIONAL.
DO YOU HAVE THE RIGHT STAFF BOTH IN THE BACK OF THE HOUSE AND THE FRONT OF THE HOUSE?
 LOOK AT YOUR NUMBERS, YOU WILL SEE THE REALITY OF THE MENTALITY AND ATTITUDES OF THOSE WHO YOU PAY TO REPRESENT YOUR BAR, YOUR RESTAURANT, YOUR NIGHTCLUB, YOUR SPORTS BAR, YOUR GENTLEMAN'S CLUB, YOUR ULTRA LOUNGE, YOUR PUB. HOW DO YOU TAKE CONTROL? BY BEING ON THE PREMISES, EVERY DAY, EVERY NIGHT, EVEN WITH YOUR GENERAL MANAGER ON SITE, UNTIL THINGS ARE JUST RIGHT.
THEN YOU IMPLEMENT THE "SHOW UP ANYTIME STRATEGY", SO THAT MANAGEMENT AND EMPLOYEES HAVE NO IDEA WHEN YOU WILL POP IN. AS FOR "CASH DROPS" FROM YOUR BAR REGISTERS, DO IT ALL NIGHT, NEVER AT THE SAME TIME, CLEAN OUT THE REGISTERS, EXCEPT FOR ENOUGH CASH TO MAKE CHANGE. THAT'S RIGHT CLEAN THEM OUT. NEVER LEAVE A HALF OF A NIGHT'S RECEIPTS, A QUARTER OF A NIGHT'S RECEIPTS, OR AN ENTIRE NIGHT'S RECEIPTS IN ANY CASH REGISTER. THIS "CASH TAKE" PROCESS APPLIES TO THE DOOR PERSON AS WELL. ( ESPECIALLY)
DO NOT GIVE ANYONE THE OPPORTUNITY TO EVEN THINK ABOUT BEING DISHONEST. REMOVE THE ABILITY, YOU REMOVE THE THOUGHT PROCESS/TEMPTATION.  
 
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Hello,

I'm a promoter out of _________________ and go to school at ______________________. I host a college night on Thursdays that brings in about 200 college kids on average they are a big dance crowd

How can I increase my following in areas slightly far from my college nights?

How can I max out my profit on this weekly night? What promotions work best?

I only make money off of the door. Thanks, Kenny
 
MY RESPONSE:
                         Kenny, Your college has over 1400 Students, your Community has a population of over 52,000. I have no idea
How you market your night?
What your Cover Charge is?
How many Women show up?
How many capacity the Venue is?
What are the hours of your Night?
What is the drink format on Thursday Nights?
What other avenues of income can we create for you to profit from?
What genre of music do you spin?
What Promotions work best are "THE FUN", "THE WOW FACTORS" and "THE FAB".
Kenny, I wish you continued success, once again another club promoter seeking my "Expertise".
And the "HITS" just keep on comin.
Email RichUnger@promotingnightclubs.com If your an OWNER not a promoter, Pleaseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee 


 
HALF PRICE APPETIZERS?
I HAVE SEEN SO MANY EMAIL, FACEBOOK, TWITTER SPECIALS LATELY, ALL OFFERING "HALF PRICE APPS". I THEN REVIEW THE ORIGINAL APPETIZER MENU, THAT IS NOW HALF PRICE AND GUESS WHAT? THE PRICES WERE WAY TOO HIGH TO BEGIN WITH. IN REALITY, THESE ESTABLISHMENTS ARE NOT DOING ANYTHING SPECTACULAR WHEN THEY OFFER WHAT THEY SHOULD BE OFFERING @ HALF PRICE FOR HALF PRICE DURING CERTAIN HOURS AND SPECIFIC DAYS.  BUT THERE ARE EXCEPTIONAL CHAIN OFFERINGS.
FOR INSTANCE, ROY'S HAWAIIAN FUSHION, OFFERS $5 APPS AND FANTASTIC DRINKS DURING IT'S "ROY'S ALOHA HOURS"  LOOK AT WHAT YOU OFFER AS 1/2 PRICE APPS DURING YOUR HAPPY HOURS, AND HERE ARE THE AWESOME APPS FROM "ROYS":
Crunchy Golden Lobster Pot stickers
Spicy Togarashi Miso Butter Sauce
Lobster California Roll
Avocado, Cucumber & Tobiko
Tempura Crusted Spicy Ahi Roll
Miso Butter Sauce
Salt & Pepper Crisped Calamari
Unique Hawaiian Fusion Sauce Prepared By Your Local Chef
Szechuan Grilled Beef Tenderloin Skewers
Kim Chee Cucumber & Sprout Salad
Wagyu Beef Sliders
Caramelized Onions, Chipotle Aioli & Garlic Sweet Potato Fries
   AND YOU WONDER WHY YOUR "HALF PRICED APPS" HAVE NO IMPACT? BECAUSE YOU DON'T HAVE THE VISION, THE DIRECTION, THE INNOVATION, TO SERVE A FANTASTIC FIVE DOLLAR FARE AT YOUR BAR TO TURN BAR PATRONS INTO LOYAL DINING CUSTOMERS. ADD TO THIS A PHENOMENAL  ARRAY OF DRINKS AT HAPPY HOUR PRICES. THE PROBLEM IS YOU ARE OUT OF TOUCH WITH ONLINE, INTERIOR, OUT IN THE FOOD AND BEVERAGE ENVIRONMENT WHAT IT TAKES TO DO LOTS OF BUSINESS DURING "HAPPY HOUR.
  EVEN ON WHAT ARE CONSIDERED OFF NIGHTS, THEY ARE PACKED,  BECAUSE YOU DON'T HAVE THE FORESIGHT TO LAUNCH A $5 BAR APPS MENU LIKE THIS ULTIMATE FOOD & BEVERAGE SELECTION.EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
 
 
BREASTAURANTS ARE TAKING AMERICA BY CHESTS
 Sure Hooters does almost a billion dollars a year, but it's the copycats that are cashing in on not food presentation, not food prices, not food service, not even food quality, but "The Server's Chest". Even Families flock to these "Breastaurants". Twenty years ago, I created a "Concept" called "BIGUNS" the Owners hired obviously Girls with great Chests, and also fabulous personalities, the place was packed with a line outside.
Every night was "FUN", a "WOW" or a "FAB" night, so cover charge at 9pm was the norm. Food, absolutely, only we didn't go for the entire menu we kept it as we called it " Short n Sweet", what are now known as "Bar Apps". Back then it was "Boob Food". By the way, we attracted a lot of female patrons, very hot looking female guests, I might add.
The Concept was a huge success, but as often is the case, the partners each had their own ego, so called direction, difference of operation, thus after a one year, this incredible "BUST OUT" cash making "Breastaurant" closed down. Hooters went under in Vegas with their Hotel/Casino/Resort, do you know why? They did not let The Hooters Girls in the casino to be dealers, or croupiers, nothing to do with the gaming, just serve cocktails. What a dumb, I mean dumb business strategy. Can you even imagine the cash gamblers would of spent, had their dealer been a Hooter Girl? So while some may jump at opening a "Breastaurant" remember it's the Concept, the Format, the Marketing, the above all important "Cleavage" that when presented in a stylish, trendy, sophisticated format and not a knock off of "Hooters", you too can be Bodaciously Profitable. Email RichUnger@promotingnightclubs.com
  
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.