2012 BAR ,CLUB & EATERIES ONLINE

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2012 BAR ,CLUB & EATERIES ONLINE

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2012 BAR ,CLUB & EATERIES ONLINE
 
  over 75% of Owners of Sports Bars, Nightclubs, Lounges, Bars, Restaurants with Night Life, Bar & Grilles are missing out on taking advantage of at least half their access on the internet, that is free but ignored.
Social Networking is not just all about "Facebook".
Way too many Owners, think," I don't need the cost of a web page, or to do anything but "Facebook" and I will have maximum web exposure".
You could not be more wrong.
You can't even measure the money you are losing.
You can't even imagine the new customers that are not coming in.
You can't even fathom the nights you are so slow, when they could be and should be packed.
You consider "Social Networks" a pain in your rear end, when in fact they are just the opposite.
Now, don't go running out and pay some stranger to manage your social networking, that is not my intent here, what I am trying to instill in you, is what your missing out on, and 99% of it, is FREE.
You are losing interest in "Social Networks" because you post what you consider relevant, yet what potential customers or regulars regard as boring content. You had no clue how to use radio, or newsprint, so you paid club promoters, now that you  have the ability to maximize your reach, to create new faces and packed places, you simply drop the drink again.
 
 
WANT TO KNOW WHAT I THINK OF YOUR ENTIRE OPERATION:
 
 
 
                                    SADLY TYPICAL KITCHEN ATTITUDES
THE WORSE DISHES SERVED I'VE EVER HAD RECENTLY, WERE AT A "SPORTS BAR & GRILLE".
TOO MANY "SPORTS BAR & GRILLES" OFFER THE TYPICAL TOUCHDOWN FARE, BUT THEIR COOKS, OR PREP PEOPLE, WHOEVER IS IN THE KITCHEN, AS I TOLD THIS ONE OWNER RECENTLY" DOES NOT CARE WHAT HE SENDS OUT". LET'S TAKE A "CHICKEN SALAD ON  PITA SANDWICH", THE CHICKEN SALAD WAS NOT FRESH, IT WAS DRY, IT HAD ZERO TASTE, THERE WAS NO LETTUCE, NO TOMATO, NO ONION, IT WAS AN AWFUL DISH. ANOTHER DISH THAT CAME OUT WAS A "GREEK SALAD ON A PITA". THIS WAS A TOTAL DISASTER, EITHER THE COOK DID NOT KNOW WHAT A GREEK SALAD WAS, OR AGAIN DIDN'T CARE WHAT HE SENT OUT OF THE BACK OF THE HOUSE. 
I HEARD OTHER PATRONS SAY, THEY WERE NOT COMING BACK AND POSTING ON THE WEB, THEIR DISAPPOINTMENT.  SO WE SENT BACK THE "GREEK SALAD ON PITA" TO SEE IF THE COOK WOULD TAKE A LOOK REALIZE THIS WAS ABOUT AS CLOSE TO A GREEK SALAD AS 
 THE CUBS IN A WORLD SERIES. MEANING IT WAS TERRIBLE. WHAT CAME OUT WAS WORSE. MY POINT IS, IF YOUR GOING TO RUN A  KITCHEN, MAKE SURE THE PERSON OR STAFF YOU HAVE FROM PREP TO COOK TO EXECUTIVE CHEF, OR HEAD CHEF, KNOW HOW TO COOK, KNOW HOW TO CREATE PRESENTATION, DOES NOT SETTLE FOR SIMPLY FILLING THE ORDER ON THE TICKET, BUT TAKES PRIDE AND SELF SATISFACTION IN WHAT THEY ARE SENDING OUT. THIS PARTICULAR "SPORTS BAR & GRILLE" DOES A GREAT AMOUNT OF LIQUOR/BEER SERVICE, SO THE FOCUS IS NOT ON THE BACK OF THE HOUSE, WHERE IF YOUR GOING TO SERVE FOOD, YOU NEED TO BE CONSISTENT, WITH THE QUALITY, THE PRESENTATION, THE TASTE, THE CONTENTS AND THE PRICE.  I DON'T KNOW HOW THESE OWNERS ON "RESTAURANT IMPOSSIBLE" SAY, " WE BOUGHT THIS PLACE ABOUT FOUR YEARS AGO, BUSINESS WAS GREAT THE FIRST YEAR, BUT THEN FELL ALL THE WAY DOWN BY OVER 75%".
I WOULD LIKE TO ASK THEM, WHY DID YOU WAIT ANOTHER THREE YEARS, FOR A FOOD NETWORK REALITY SHOW TO BE CREATED TO HOPE THAT THEY CHOSE YOUR NIGHTMARE TO FEATURE? WHAT WAS YOUR ALTERNATIVE PLAN TO REVAMP, REINVENT, REVITALIZE YOUR KITCHEN.
HERE ARE SOME NO HOLDS BARRED TAKE ACTION NOW CHANGES TO CONSIDER:
 
A. OBSERVE THE LINE , THE WEAK LINKS NEED TO GO. IF IT'S YOUR HEAD CHEF, NEVER FIRE OR LET THEM GO, UNTIL YOU HAVE A REPLACEMENT READY TO COOK.
 
B. IF IT'S THE PREP PEOPLE, AGAIN, NEVER DISCHARGE THEM UNTIL YOU HAVE REPLACEMENTS READY TO PREP.
 
C. IF IT'S YOUR SERVERS NOT GETTING THE FOOD OUT, WHEN IT'S SITTING UNDER THE HEAT LAMPS,BECAUSE OF A LACK OF TWO WAY COMMUNICATION BETWEEN THE FRONT OF THE HOUSE AND THE BACK OF THE HOUSE, HIRE EXPEDITERS, YOU THE OWNER, AND YOU THE GENERAL MANAGER BOTH SHOULD SERVE THE FOOD.
WATCH YOUR SERVERS FOR TIME WASTED, TIME COSTING STEPS, THAT NEED TO BE STREAMLINED.
 
WHEN A PATRON ORDERS AN APPETIZER TEN MINUTES TO TWELVE MINUTES TOP FROM ORDER TO TABLE IS THE WAIT TIME RULE. 
 
WINGS SHOULD BE NO MORE THAN 12-15 MINUTES IS THE ON THE TABLE MANTRA.
 
BURGERS. SANDWICHES, SALADS, SOUPS SHOULD BE NO MORE THAN FIFTEEN MINUTES, OR YOU HAVE SIGNIFICANT KITCHEN LAYOUT, KITCHEN POLICY, KITCHEN STAFFING, KITCHEN MORALE, KITCHEN INFIGHTING, KITCHEN LAZINESS, KITCHEN ATTITUDE GOING ON.
 
"FAST CASUAL SPORTS BAR & GRILLE" ESTABLISHMENTS NEED TO STREAMLINE AND CUT THE WAIT TIME BY REVIEWING EVERY STEP OF THEIR PROCESS FROM TAKING THE ORDER TO THE KITCHEN CREATING THE ORDER, TO THE WAITSTAFF SERVING THE ORDER.
 
BUT FAR TOO MANY OWNERS WHO KNOW NOTHING ABOUT DINING & DELIVERY, IGNORE THE VERY BASICS THAT CAN MAKE OR BREAK YOUR FOOD SERVICE.
 
HAVING WORKED WITH HUNDREDS OF RESTAURANTS, THE ISSUES NEVER CHANGE:
 
A. BUY LOCAL PRODUCE, LET THE COMMUNITY KNOW YOUR PRODUCE IS GROWN LOCALLY NOT SHIPPED IN.
 
B. SERVE FRESH NOT FROZEN. DINING PATRONS ARE HIP TO THE FROZEN MEAT DISH, THEY CAN TELL WHEN YOU THROW A FROZEN BURGER OR SHRIMP OR A STEAK ON THE GRILL, TRYING TO PASS IT OFF AS FRESH TO COOK.
 
C. STOP CUTTING CORNERS WITH CANNED ANYTHING. READ THE SODIUM CONTENT, LOOK AT WHAT'S IN THE CAN. IT COSTS  1/6TH OR LESS TO MAKE IT FRESH.
 
D. STOP USING DIFFERENT COLORED PLASTIC BASKETS, ARE YOU IN A BOWLING CENTER, AT A SNACK BAR?
 
E. DON'T USE THE "I CAN GET AWAY WITH IT" MENTALITY, IF THE FOOD LOOKS ALMOST BAD, IF IT EVEN HAS THE REMOTE SMELL OF GOING BAD, IF IT HAS AN AGED LOOK TO WHAT SHOULD BE A FRESH PLATE, THROW IT ALL OUT.
 
ANOTHER FAST CASUAL "SPORTS BAR & GRILLE" CHAIN, HAS  KITCHEN STAFFS BURNT OUT, THEY SEND OUT SANDWICHES THAT LOOK TERRIBLE, THEY SERVE SOUP AS COLE SLAW, THEY SERVE A SHRIMP PITA, THAT IS AS BIG AS YOUR THUMB, THEY OVER FRY, AND DRY OUT ALMOST EVERY FISH DISH THEY SERVE.
 
FOOD SERVICE STARTS IN THE BACK OF THE HOUSE, IF THOSE THAT ARE SUPPOSED EXPERIENCED, CULINARY TRAINED COOKS OR CHEFS, THEN THEIR DISHES SHOULD REFLECT THAT TALENT, THAT TRAINING. ALWAYS PRE INTERVIEW YOUR COOKS, SOUS CHEFS BY HAVING THEM PREPARE AND COOK YOUR MOST POPULAR MENU ITEMS WITH VERY LIMITED TIME? SEE IF THEY CAN GO FROM PAN TO DISH WITH THEIR #1 PRIORITY BEING FRESH?   
 
THE BIGGEST TURNOVER IS IN SOUS CHEFS, FOR SOME REASON, EVERYONE THINKS THEY ARE ONE, BUT ONCE IN THAT POSITION, THEIR PREP, THEIR ON THE FLY, ARE TOTAL FAILURES.
 
WITH THE HOLIDAYS UPON US, THE CATERED EVENTS, THE PRIVATE PARTIES, YOUR SOUS CHEF IS YOUR "MASTER CHIEF" AS IN THE NAVY SEALS TRAINING.
 
IT'S IMPORTANT THAT YOUR SOUS CHEF BE INTIMATELY FAMILIAR WITH ALL THE ACTIVITIES OF YOUR KITCHEN, BE PREPARED TO DO THEM IN A PINCH.
 
HE OR SHE WILL PREP, COOK, AND KNOW ALL STYLES OF COOKING DOWN IN YOUR KITCHEN, YOUR SOUS CHEF IS ALSO RESPONSIBLE FOR OVERSEEING YOUR KITCHEN STAFF, WHICH MAY INVOLVE THE SCHEDULE, AND DEALING WITH THE SOAP OPERAS THAT GO ON DAILY IN ALMOST EVERY KITCHEN.
 
THE SOUS CHEF WILL MAKE SURE ALL FOOD SERVED IS OF TOP QUALITY. THAT THE STAFF BOTH BACK AND FRONT OF THE HOUSE ARE VERY AWARE OF THE COST STANDARDS, THAT COME WITH THE FOOD SERVICE.
 
FOR EXAMPLE, IF A STEAK COSTS $10 PER 8 OUCE SERVING, IT IS VITAL THAT STAFF DOES NOT SERVE 12 OUNCES THUS  DRIVING UP FOOD COSTS UNNCESSARILY.
 
A PREP PERSON CAN ALSO SERVE AS AN ASSISTANT TO THE SOUS CHEF, HELPING WITH MENU PLANNING, INVENTORY, AND INSURING ALL SUPPLIES ARE IN STOCK AND PLENTIFUL. THE PREP PERSON SHOULD ALSO BE RESPONSIBLE FOR SAFETY STANDARDS,  OVERSEEING STAFF SANITATION HABITS, AND ENFORCING A TOTALLY CLEAN KITCHEN.
 
THE ENTIRE KITCHEN HAS TO BE "QUICK ON IT'S FEET" OR THE BAD MOUTHING, THE WORD OF MOUTH, THE ONLINE REVIEWS WILL DESTROY YOU.
 
CREATIVITY JUST AS VITAL IN THE FRONT OF THE HOUSE IS MANDATORY IN THE BACK OF THE HOUSE.
 
HAVING MAJOR PROBLEMS, EMAIL RichUnger@promotingnightclubs.com
THAT'S WHY, STAYING OPEN FOR THE NIGHT LIFE ADVENTURE IS SO VITAL. THE REVENUE YOU GENERATE, WITHOUT ALL THE HEADACHES OF FOOD SERVICE MORE THAN JUSTIFY THE HOURS YOU ARE PUTTING IN. IT'S SIMPLY COLLECTING A COVER CHARGE,  POURING LIQUOR AND SERVING BEER.
 THE FOOD AND BEVERAGE INDUSTRY HOURS  YOU PUT IN, ARE LIKE BREATHING, YOU JUST DO IT, YOU DON'T THINK ABOUT IT. 
 
                      
                                THE WORSE CASE SCENARIO
Help Rich, We have 3 floors, we are open Monday thru Saturday, we feature live music, but people are just a few and if there's  a cover charge, they don't want to pay it.
The bar is going down fast.
The owner doesn't care any more because of lots of problems in the past.
I am new and want to make it work.
But of lots of staff have quit, it is hard to get customers back.
Samuel
 
MY RESPONSE: SAMUEL, QUIT RIGHT NOW AND LEAVE. I MEAN WALK OUT. WHY STAY IN A CLUB, THAT THE OWNER HAS GIVEN UP ON, THAT THE PUBLIC DOES NOT WANT TO PAY A COVER CHARGE, THAT THE STAFF HAS QUIT ON AND THAT PATRONS DO NOT WANT TO COME BACK TO?
THIS SADLY IS THE END OF THIS CLUB AS IT PRESENTLY STANDS.
THERE IS NO REASON THAT JUSTIFIES PATRONS NOT PAYING A COVER CHARGE FOR A PREMIER OR PREMIUM LIVE BAND.
WHEN IT'S A LOCAL BAND THAT PLAYS ALL OVER THE AREA, SOME VENUES CHARGE TO SEE THIS BAND, OTHER'S DON'T, YOU CAN'T EXPECT PATRONS TO PAY TO SEE THIS BAND. YOU SHOULD NOT EVEN BOOK THIS BAND, BECAUSE THEY ARE OVER EXPOSED, THEY PLAY JUST TO PLAY ANYWHERE, THEY HAVE NO LOYALTY OR BRAINS TO MAKE THEMSELVES POPULAR AND IN DEMAND.
AS FOR STAFF QUITTING, HAPPENS EVERY DAY, WHY WOULD ANYONE CONTINUE TO WORK SOMEWHERE THAT HAS NO BUSINESS, NO TIPS, AND WORSE OF ALL NO FUTURE.
THIS OWNER HAS GIVEN UP.
YOUR NEW TO THIS ESTABLISHMENT, THUS YOU SHOULD FIND ANOTHER VENUE TO WORK AT, WHERE THE OWNER CARES, WHERE IT IS RUN PROFESSIONALLY, WHERE PEOPLE FLOCK TO PARTY AND WHERE THE CLUB IS DOING GREAT. I REGRET TO INFORM YOU, IT'S TOO LITTLE TOO LATE TO BRING THIS PLACE BACK TO LIFE UNDER THIS OWNER, WITH THE NAME IT HAS PRESENTLY, THE REPUTATION IT'S KNOWN FOR. THIS IS ONE OF THOSE 20% CLUBS, THAT IS SINKING FAST, AND THE OWNER NEVER TOOK AGGRESSIVE ACTION TO TURN THE TIDE, THE MOMENT HE KNEW THIS WAS HAPPENING.
I WISH YOU MUCH SUCCESS, BUT THIS IS JUST A BUMP IN THE ROAD FOR YOU. GET OUT NOW.
YOU CARED ENOUGH TO CONTACT ME ABOUT A CLUB THAT IS ON LIFE SUPPORT, IMAGINE YOUR ENERGY AND ENTHUSIASM FOR A CLUB THAT IS DOING VERY WELL? YOU WILL BE A GREAT EMPLOYEE AND BECOME A DEDICATED GENERAL MANAGER, EVENTUALLY A VERY SUCCESSFUL OWNER.
EMAIL RichUnger@promotingnightclubs.com

            
 
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I ASKED A BAR PR PERSON WHY THEY SEND OUT AN EMAIL BLAST FOR A REALLY STRONG PROMOTION THE DAY BEFORE THE ACTUAL PROMOTION, INSTEAD OF SELLING OUT THE PROMOTION A FULL MONTH IN ADVANCE.
 
THIS WAS HIS RESPONSE TO ME:
 
We didn't have any info on the event until last night.
We never get info on events an entire month in advance.
We're lucky to get a week's notice, and that happens rarely.
 
MY RESPONSE: HOW CAN YOU NOT HAVE INFORMATION ON AN EVENT, UNTIL THE NIGHT BEFORE THE EVENT? IF YOU NEVER EVER GET THE INFO FOR EVENTS AN ENTIRE MONTH IN ADVANCE, WHY NOT ASK, REQUEST AND REQUIRE IT AT THAT TIME? WHY ARE YOU LUCKY TO GET A WEEK'S NOTICE, AND THAT RARELY HAPPENS?
IT'S NO WONDER YOUR NIGHTS ARE SLOW AND BARELY HAVE ANYONE ATTEND THESE EVENTS.
YOU SHOULD NEVER EVER ACCEPT SUCH UNACCEPTABLE MARKETING HABITS.
WHY WOULD ANY OWNER TOLERATE AN EMAIL BLAST THE NIGHT BEFORE THE ACTUAL EVENT, THINKING THAT POTENTIAL PATRONS HAVE NO PLANS ALREADY MADE? WHEN YOU START A MONTH IN ADVANCE, YOU CAN SELL OUT THE EVENT WEEKS BEFORE IT EVEN TAKES PLACE.
YOU CAN CREATE THE PRE EVENT BUZZ THAT WILL RESULT IN A WALL TO WALL SELL OUT.
YOUR A PR PERSON, I CAN TELL YOU FROM BEING ON 22 TALK SHOWS, FEATURED IN NATIONAL AND INTERNATIONAL PUBLICATIONS, THAT YOU HAVE TO USE THE "LEAD TIME FACTOR" TO ACHEIVE, ACCOMPLISH AND ALLOW THE MEDIA TO PUMP UP COVERAGE OF THIS EVENT, AS WELL AS LETTING YOUR PATRONS SPREAD THE WORD, GATHER A GROUP TOGETHER, AND BUY TIX WELL IN ADVANCE.
I USE TO PROMOTE CONCERTS, I ALWAYS LIVED BY THE "FULL MONTH MARKETING MANIA" PLAN.
WITH THE PACE OF TEXTING, APPS, EMAILS, GOING VIRAL, YOU MUST TAKE A FULL MONTH TO PACK A NIGHT. THE LACK OF CONSISTENT METHODS TO YOUR EMAIL BLASTS ARE COSTING , CAUSING THESE EVENTS TO BE BARELY OUT THERE. WHEN YOU SEND EMAIL BLASTS, YOU HAVE TO MAKE SURE THE GRAPHICS DON'T OVERPOWER THE COPY CONTENT, AND THE COPY CONTENT DOES NOT BECOME A SHORT STORY, THAT IS JUST TOO LONG TO EVEN BOTHER TO READ.
THERE IS A METHOD TO THE MADNESS. SO MANY INDIVIDUALS ARE FORMING COMPANIES TO OVERSEE AND DIRECT SOCIAL NETWORKING POSTS AND LEADERSHIP ROLES FOR FOOD AND BEVERAGE ESTABLISHMENTS, THEY HAVE FAR AND FEW CREDENTIALS, BUT SEE AN OPENING AND A NEED. I HAVE A SIMPLE WAY TO TEST THEIR SKILLS. GIVE THEM ALL THE INFORMATION FOR YOUR PREMIER PROMOTIONS IN ADVANCE OF ONE MONTH, LET THEM PROVE TO YOU @ "NO CHARGE" FOR 30 DAYS EXACTLY WHAT THEIR SKILLS, ABILITY AND RESULTS ARE. NO CONTRACT NEEDED, IF THEY PACK YOUR PLACE, THEN SIGN UP WITH THEM. IF THEY DON'T THEN SHAKE HANDS AND END OF ALLIANCE. WHEN I OWNED BLUE JEAN STORES, YEARS AGO, I HAD A SALESMAN WHO CAME IN WITH A FANTASTIC NEW BLUE JEAN DESIGN. I WAS VERY RELUCTANT TO EVEN ATTEMPT TO SELL THESE BLUE JEANS. BUT FRANK RICHTER DID WHAT NO OTHER SALESMAN EVER DID , HE SAID "SELL THEM FOR SIXTY DAYS, IF THEY DON'T SELL I WILL TAKE THEM BACK AND REFUND ALL YOUR MONEY". THE JEANS SOLD OUT WITHIN WEEKS. THAT'S HOW CONFIDENT HE WAS. HOW MUCH FAITH, ABILITY AND SKILLS DO THESE SOCIAL NETWORK APPLICATORS HAVE? WILL THEY GIVE YOU THIRTY DAYS OF FREE SOCIAL NETWORKING POSTINGS? IF NOT, THEN DO NOT EVEN CONSIDER THEIR SERVICES.  
 
RELYING  ON CLUB PROMOTERS TO PACK YOUR BAR OR CLUB?
 
WHAT CAN A CLUB PROMOTER DO THAT YOU AN OWNER OR GM CAN'T?
 
THE FACT IS THE QUALITY OF PATRON THAT THE MAJORITY OF CLUB PROMOTERS DO BRING IN, DO NOT TIP, DO NOT SPEND ARE NOT FEMALES, UNLESS YOU LET THEM IN FREE, GIVE THEM FREE DRINKS.
 
CLUB PROMOTERS ARE FAST BECOMING AN EXTINCT SPECIES, BECAUSE THEY ARE NO LONGER WORTH A PENNY.
 
YOU OWN THIS BAR, YOU MANAGE THIS CLUB, YOU DON'T NEED
CLUB PROMOTERS
RADIO SPOTS
CHEAP DRINKS
CHEAPER BEER
SLEAZE CONTESTS
LOCAL BANDS
IF YOUR TIRED OF THE SITUATION YOUR IN, IF YOU WANT TO THAT'S RIGHT REVAMP, REINVENT, RECONFIGURE, REPOSITION, REFORMAT, THE ONLY OBSTACLE STOPPING YOU IS YOU.
 I CAN'T EXPLAIN WHY YOU ARE PROCRASTINATING AS YOUR BAR SINKS?
I CAN'T FATHOM WHY YOU LET YOUR COMPETING BARS TAKE YOUR CUSTOMERS NIGHTLY?
SINCE WHEN DID YOU LET YOUR STAFF GET SO UNPROFESSIONAL?
WHEN WAS IT YOUR DJ WAS CURSING ON MIC AND YOU NEVER STOPPED HIM?
HOW LONG HAS IT BEEN THAT YOUR BAR STAFF OVERPOURS, DOES NOT RING UP EVERY DRINK, AND DRINKS WHILE WORKING?
LOOK AT THE CONDITION OF YOUR BAR, YOUR INTERIOR, YOUR EXTERIOR WHEN DID YOU LET IT ALL JUST FALL APART?

 *************************************************************************************************
 
 
 HEY, IF YOUR LOOKING FOR ANSWERS TO YOUR PROBLEMS MY WRITINGS ARE NOT MEANT TO PROVIDE THOSE.
I NEED TO KNOW THE WHO, WHAT, WHERE, WHEN, WHY, HOW, TO RESPOND IN THAT DETAILED CONTEXT,
I WRITE ABOUT REAL BAR, CLUB, SPORTS BARS, LOUNGE EXPERIENCES, AND MY RESPONSES. I WRITE ABOUT WHAT I KNOW FROM 40 YEARS IN THIS BUSINESS TO BE FACTUAL AND UNDENIALABLE. YOUR NOT BEING ASKED TO PAY A PENNY TO READ MY FRESH MONTHLY CONTENT. YOU SEE THE WORDING, "READ AMERICA'S LEADING NIGHTCLUB & BAR EXPERT NO CHARGE". BUT IF YOUR IN SEARCH OF THE MAGIC WAND AND THE BUNNY JUMPING OUT OF A HAT, I AM NOT A MAGICIAN I AM AN "EXPERT" ON THE FOOD & BEVERAGE INDUSTRY. SO EMAIL RichUnger@promotingnightclubs.com
 
 
TEEN NIGHTS ARE TEMPTING, BUT............................
ALL OVER FLORIDA, TEEN CLUBS ARE TRYING TO OPEN UP, WRONG THINKING.
    "IT'S DECEMBER, THIS IS THE MONTH TO MAKE $50,000 IN TEEN NIGHTS"
Local Florida Cities and Counties are putting put Brick Walls against any attempt to open up full time Teen Clubs.
I have hosted over 50 Teen Nights, Bubba The Love Sponge owned a Teen Club that no longer is open.
The key to Teens is, to give them a Night, when Monday is a Legal Holiday, Sunday Night is your Teen Night. You should with a capacity of 200 generate $4000 plus cash flow from just one Teen Night.
BUT there are major, monumental, and must Procedures , Processes and Policies that must be implemented and followed without any deviation. There must be a "ZERO TOLERANCE" Rule in full effect.
I have "TEEN NIGHTS" down to a no nonsense, easy running, smooth Night.
But again, you must adhere to a tight regimented format.
Does not matter if your a Restaurant after food service if you have a dance area, you are ready for a "TEEN NIGHT". If your a Club, Lounge, Sports Bar, you have the basics in place for a "TEEN NIGHT". But there are Ten "MUST DO" actions, before you even host this kind of night.
These are very different times, and youth today are in a world of fast forward living. As for "Teen Raves", I say never ever even consider such a Night.

 NIGHTCLUB SECURITY IS A MUST, SHOOTINGS, VIOLENCE IS AT RECORD LEVELS
 
  FROM YOUR PARKING AREA TO YOUR FRONT ENTRANCE, FROM YOUR BAR TO YOUR DANCE FLOOR, FROM YOUR RESTROOMS TO VIP AREAS, VIOLENCE, FIGHTS AND WORSE OF ALL GUN USE ARE THEIR HIGHEST LEVELS IN YEARS.
THE PROBLEM BEGINS AND ENDS WITH  CLUBS OWNERSHIP AND MANAGEMENT. THE NIGHTS OF SIMPLY HAVING A "HULK" TYPE GENTLEMAN AT THE DOOR ARE OVER. IT INCITES , RATHER THAN DEFUSES.
 
HERE ARE SIXTEEN MEASURES YOU NEED TO IMPLEMENT NOW:
 
A. THE RIGHT TO SEARCH ANYONE, ANY POCKETBOOK, WAND DOWN ANYONE.
 
B. THE RIGHT TO REFUSE ENTRY TO ANYONE PROFESSIONAL SIGN POSTED.
 
C. ALWAYS HAVE A QUALITY TWO WAY COMMUNICATIONS EAR PIECE -WRIST MICROPHONE SYSTEM & PANIC BUTTON FOR PERSONNEL
 
D. ENFORCE A STRICT DRESS CODE, NO DRESS CODES TO VERY CASUAL DRESS CODES HAVE SHOWN THAT THESE INDIVIDUALS CREATE THE MAJORITY OF CONFRONTATIONS, TROUBLE, AND HARRASSMENT.
 
E. THE MUSIC YOU SPIN, WHEN YOU PLAY FOUL MOUTH, LACK OF RESPECT, ANYTHING GOES GENRES OF SPINS, YOU SEND A MESSAGE THAT YOU ENDORSE THAT TYPE OF LIFE STYLE. NO DJ CURSING, NO DJ SLOB DRESSING.
 
F. CALLING LAW ENFORCEMENT THE MOMENT YOU NEED TO "TRESPASS SOMEONE", SO THAT A SQUAD CAR IS ON SCENE AND THE SITUATION IS TAKEN OUTSIDE TO DEFUSE IT.
 
G. INSTALL VIDEO CAMERAS TO COVER YOUR ENTIRE  FRONT, BACK AREAS, AS WELL AS YOUR TOTAL INTERIOR TO YOUR PARKING AREAS.
 
H. DO NOT ALLOW ANYONE WITH ANY TYPE OF WEAPON INSIDE YOUR ESTABLISHMENT ( OH YES SOME VENUES DO)
 
I. PROFILE YOUR CUSTOMERS,  YOU CAN OR A VETERAN NIGHT LIFE MANAGER CAN SPOT A PROBLEMATIC PATRON, BEFORE THEY EVEN PAY THE COVER OR WALK THROUGH THE DOORS.
 
J. DO NOT LET ANY FEMALES, EMPLOYEES OR PATRONS WALK OUT ALONE TO THEIR CAR.
 
K. DO NOT OVER SERVE PATRONS WHO ARE SHOWING SIGNS OF AGGRESSION AND QUICK TEMPER, CUT THEM OFF NOW.
 
L. DO NOT FEAR CALLING LAW ENFORCEMENT, IT IS BETTER THAT POLICE KNOW YOU WILL NOT TOLERATE ANY POTENTIAL EXPLOSIVE SITUATIONS, RATHER THAN FEAR HAVING THEM RESPOND.
 
M. ALWAYS ASK YOUR PATRON FOR A CREDIT CARD THAT IS VALID BEFORE YOU RUN A TAB, SO THAT YOU AVOID TAB TROUBLE LATER ON IN THE NIGHT.
 
N. DO NOT GIVE SO CALLED CLUB PROMOTERS ANY AUTHORITY OF ANY KIND TO GIVE YOUR STAFF ORDERS, TO OVERRIDE YOUR POLICIES, TO EXCEED ANY PROCEEDURE YOU HAVE IN PLACE. MAKE THIS CRYSTAL CLEAR IN WRITING AND THE ENTIRE NIGHT THEY ARE IN YOUR VENUE.
 
O. UNLESS IT IS A DESIGNATED TEEN NIGHT, DO NOT ALLOW MINORS IN.
 
P.  FINALLY, DO NOT OVER SERVE, OVER POUR, GIVE YOUR CUSTOMERS A GREAT DRINK, BUT KNOW WHEN TO CUT THEM OFF.
 
 
 
 COPY CAT MENUS ARE NOT ENTICING PATRONS TO DINE WITH YOU.
YOUR MENU HAS TO DEFINE YOUR EATERY. YOUR CHEF HAS TO BE AS CREATIVE AS HE OR SHE IS INTO CLEANINESS. AS ORIGINAL AS HE OR SHE IS INTO THEIR PRESENTATION. YOU DON'T NEED FOUR DIFFERENT CHICKEN DISHES, FIVE DIFFERENT STEAKS, SIX DIFFERENT FISH SELECTIONS. YOU DON'T NEED 30 ITEMS FOR DINNER, NOT EVEN 25, NOT EVEN 20.
TAKE OFF THOSE ITEMS FROM APPETIZERS TO SOUPS, SALADS, ENTREES TO DESSERTS THAT NOBODY IS ORDERING.
"ADD MMO ITEMS" = "MENU MUST ORDER ITEMS TO YOUR MENU.
I HAVE AN EXECUTIVE CHEF THAT CREATED THE MOST DELICIOUS GARIC BREAD, HE DOES NOT PUT IT OUT TO MUNCH ON, HE CHARGES FOR THE BREAD AS AN APPETIZER AND NOBODY, NOBODY, COMPLAINS.
YOUR PROBLEM IS YOU LEAVE ITEMS ON YOUR MENU THAT ARE NOT BEING ORDERED, ADDING TO YOUR FOOD COSTS, AND ONLY ENRICHING YOUR SYSCO SALESPERSON.YOUR FOOD SALES ARE DOWN, WAY DOWN BECAUSE OF SELECTION, PRICE, PRESENTATION, QUALITY AND TASTE. YOUR CHEF IS NOT INTO WHAT HE IS PREPARING. YOUR SOUS CHEF IS NOT THERE TO TAKE OVER.
YOUR KITCHEN IS IN TOTAL MEAL MAYHEM. YOU DON'T EVEN WANT TO WALK BACK THERE ANYMORE.
BUT YOUR BAR IS NO BETTER.
SMELL THE NICOTINE, LOOK AT YOUR CARPETS, INSPECT YOUR CHAIRS, TABLES, AND BAR STOOLS. LOOK AT THE DUST ON YOUR MIRRORS. SNEAK A PEAK AT YOUR REST ROOMS. ASK YOUR DJ WHEN WAS THE LAST TIME HE DID A TOTAL HOUSE CLEANING?
IF YOUR VENUE IS SCREAMING "HELP".....................................................
 
 
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Hey Rich,  I read all the post and responds on your page and I agree with everything u say...
I currently work at a gentlemen's  club for promotions and have been doing it for 1 year and half, I would like to take my promoting to the next level and leave the night life. This club I work for has been very good but they are opened  till 5am Every day... I'm up real late and sleep all day this is why I want to promote local businesses Restaurants\Gyms etc., I'm tired of this late,party,work lifestyle.
I have a great opportunity with this really nice, upscale Sushi hibachi bar can u give me some tips on this type of promotions...

Thanks, Lenny
 
MY REPONSE: THANK YOU FOR KIND WORDS LENNY. GOING FROM A GENTLEMEN'S CLUB PROMOTIONS DIRECTOR, THE PAY, THE JOB, AND LEAVING THIS POSITION FOR ONE IN THE RESTAURANT BUSINESS, SPECIALIZING IN "SUSHI/HIBACHI BAR IS A MAJOR LEAP. YOU NEED TO TAKE A LEGAL PAD, AND DRAW A LINE DOWN THE MIDDLE, ON ONE SIDE PUT THE POSITIVES OF WHERE YOU WORK ON THE OTHER PUT THE NEGATIVES, THEN TAKE ANOTHER PIECE OF PAPER DRAW A LINE DOWN THE MIDDLE, ON ONE SIDE PUT THE POSITIVES OF THIS CHALLENGE AND ON THE OTHER PUT THE NEGATIVES.
BESIDES THE HOURS YOU WORK, THE LIFESTYLE, COMPARE THE COMPENSATION, THE RESPONSIBILITIES, THE CHALLENGES, AND ABOVE ALL THE TOTALLY NEW ENDEAVOR YOU ARE ABOUT TO ENTER.
OVERALL RESTAURANTS, GYMS, THESE KIND OF BUSINESSES ARE NOT GOING TO BE IMPRESSED WITH YOUR PRIOR EXPERIENCE AND WORK PLACE HISTORY.
AS FOR TIPS, I REGRET I HAVE NONE. WHAT YOUR ASKING FOR REQUIRE A SIGNIFICANT KNOWLEDGE OF THE ESTABLISHMENT YOUR ABOUT TO PROMOTE AND THE UPSIDE AND DOWNSIDE OF THIS EATERY. GOING FROM A GENTLEMENS' CLUB TO A SUSHI/HIBACHI BAR IS LIKE GOING FROM SNOW TO THE DESERT. I REGRET WITHOUT HAVING FAR MORE SPECIFIC KNOWLEDGE, INFORMATION AND INSIGHT I COULD NOT BEGIN TO EVEN GIVE YOU "SOME TIPS". IF YOU WANT TO FILL OUT   http://www.promotingnightclubs.com/contact.htm  I WOULD HAVE A MUCH BETTER GRASP ON THIS EATERY AND WHAT YOU ARE GOING TO FACE, ENCOUNTER AND PROMOTE. BEST OF LUCK, RichUnger@promotingnightclubs.com
PS PLEASE DON'T QUIT YOUR CURRENT JOB UNTIL YOU KNOW EXACTLY WHAT YOUR GETTING INTO.
______/
 
 
 HAPPY, HEALTHY, JOYOUS HOLIDAYS TO EVERYONE THIS YEAR. INSTEAD OF GIVING YOUR FAMILY MEMBERS EVERYTHING THEY WANT, GIVE THEM JUST 1 GIFT, GIVE THE REST OF THE GIFTS TO FAMILIES IN NEED. MAKE IT A WONDERFUL HOLIDAY FOR THOSE FAMILIES, WHO ARE SUFFERING. IT'S TIME TO SHARE AND CARE, NOT THINK OF OURSELVES. AND AS FOR YOUR BRAVE, COURAGEOUS AND FIGHTING MEN AND WOMEN, IF YOU SEE A MAN OR WOMAN IN UNIFORM, BUY THEM A DRINK.
ONCE AGAIN, HAPPY & SAFE HOLIDAYS TO ALL.
 

 

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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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.