AFTER FOOD SERVICE

[ 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.

AFTER FOOD SERVICE

Home Page

AFTER FOOD SERVICE, TRANSFORM YOUR RESTAURANT 101 INTO A NIGHTCLUB
 
 IT DOES NOT MATTER IF YOUR AN UPSCALE STEAKHOUSE, A FOUR STAR DINING ITALIAN CUISINE RESTAURANT, A CASUAL DINING RESTAURANT, A FRENCH BISTRO, AN AISIAN EATERY, WHEN FOOD SERVICE ENDS AT 10PM, YOUR DINING PATRONS HAVE LEFT. THAT'S WHEN YOU CREATE A TRANSFORMATION. NO HIP HOP, NO SLOBS, NO CLUB PROMOTERS, NONE OF THIS.
THE ELEMENTS FOR CREATING TENS OF THOUSANDS OF DOLLARS IN ADDED MONTHLY INCOME ARE DERIVED FROM ATTRACTING QUALITY PATRONS. THE MOVERS AND SHAKERS, THE YOUNG PROFESSIONALS AND OF COURSE THE MOST BEAUTIFUL WOMEN IN YOUR COMMUNITY, AREA, CITY. THE RESPONSE FROM OWNERS WHO DON'T GET IT ARE, "WE WILL HURT OUR FOOD SERVICE", THEY DO NOT COMPREHEND THAT THE CONVERSION INTO A NIGHT LIFE ADVENTURE HAS NO EFFECT OF ANY KIND ON YOUR DINING PATRONS, SIMPLY BECAUSE THEY ARE LONG GONE.
WITH GAS PRICES GOING THROUGH THE GAS TANK, YOU MUST, YOU NEED, YOU HAVE TO CREATE, NEW STREAMS OF REVENUE, OF INCOME.
REMAKING YOUR RESTAURANT INTO A HOT SPOT IN YOUR AREA IS AS SIMPLE  AS SNAPPING YOUR FINGERS. IT'S ALL IN YOUR ATTITUDE AND MENTALITY. IF YOUR GOING TO SUFFER THROUGH A SLOW NEXT COUPLE OF MONTHS, IF YOUR GOING TO FIND EVERY FALSE REASON TO THROW @ MY CONCEPT, THEN BY ALL MENS PREPARE YOUR BUSINESS AND STAFF TO NOSE DIVE AS FAR AS DINING REVENUE, BAR REVENUE, AND TIPS GO.
BUT IF YOUR AN OWNER THAT HAS SELF CONFIDENCE, TENACITY, IS RELENTLESS IN PACKING YOUR RESTAURANT AFTER THE KITCHEN CLOSES @ 10PM, THEN EMAIL RICHUNGER@PROMOTINGNIGHTCLUBS.COM
YOU DON'T NEED TO TEAR ANY WALLS DOWN,  YOU WON'T HAVE TO REMODEL YOUR ENTIRE ROOM, BUT YOU WILL HAVE TO ENHANCE THE ENERGY FOR THE NIGHT LIFE.
LOOK AT YOUR EMPTY WHEN YOUR FOOD SERVICE IS OVER NOW, AND  YOUR DINING AREA IS EMPTY, CLOSE YOUR EYES, NOW REOPEN THEM AND VISUALIZE A ROOM PACKED WITH, WOMEN, WOMEN, WOMEN AND MEN WHO SPEND, FOUR NIGHTS A WEEK, WEDNESDAY, THURSDAY, FRIDAY AND SATURDAY NIGHTS.
IT'S THAT SIMPLE.
I HAVE DONE THIS SO MANY TIMES I CAN DO IT WITH ONE HAND AND ONE LEG TIED BEHIND MY BACK. IT'S SIMPLE FOR ME, BECAUSE I "GET IT", BUT FOR YOU AT THE END OF THE DAY, YOU STILL DO NOT GET IT.
SO YOU SINK, DEEPER AND DEEPER INTO A MAKE A FEW BUCKS, THEN A BREAK EVEN MODE.
THE ONLY OBSTACLE STANDING BETWEEN YOUR RESTAURANT ENHANCING IT'S IMAGE, IS YOUR FAILURE TO LAUNCH. THE WORSE STRATEGY YOU CAN TAKE IS, TO WORK WITH CLUB PROMOTERS. WHY RESTAURANT OWNERS FEEL THEY NEED TO DEPEND ON STRANGERS, WITH NO CREDENTIALS, NO CREDIABILITY, NO CHARACTER, JUST A LOT OF TALK AND BRAGGING ABOUT HOW THEY ARE GOING TO PACK YOUR RESTAURANT, ONLY ON THE NIGHT THE  CLUB PROMOTER HAS BEEN GIVEN, NEXT TO NOBODY SHOWS UP, AND HE HAS NO EXCUSES, BUT PLENTY OF BLAME THAT HE ASSIGNS TO EVERYBODY BUT HIMSELF. PLEASE DO NOT GET INVOLVED WITH THESE CLUB DEMOTERS, THEY ARE VERY GOOD AT DESTROYING YOUR IMAGE, YOUR REPUTATION AND YOUR PERCEPTION PERCEIVED BY THE COMMUNITY.
  
 
 
 
 
hi rich I am a young lady who just got hired as a promoter in my college town. I want to be successful at this and really make a difference for my club. Can you help me? I get paid on commission so I really want to draw crowds in. Thanks, Jennifer
 
MY RESPONSE: Jennifer, you have been hired as a "promoter" in a College Town, you want to be successful, you want to make a difference for the club, but you have no clue what to do????? You want me to help you do what? You are working on commission because the Owner has no faith in your ability to generate a good night for him, so therefore, he has nothing to lose in letting you do whatever it is you plan, because he is not going to pay you, but on the other side of the coin, he is giving you one of his nights, which sounds like is a slow night anyway, so he is simply throwing you to the sharks. Wanting to be successful requires knowing what your doing?
why your doing it?
when your doing it?
who your doing it to?
how your doing it?  
Jennifer, I would pass on even attempting this. Mainly because your in over your head. You send me a four sentence email and expect me to respond in specifics when you don't provide any?
Before you humiliate yourself, before you end up with an empty club, you have no ability to draw crowds in. You sound as if you have no clue what to do next?
This is not learn as you go.
Not in this economic fiasco, that clubs, bars, restaurants, sports bars, and lounges face every night they are open Why Owners risk their night, by letting his DJ become his Promotions Person , I will never understand?  More Owners are losing more money by making devastating mistakes in whom they let promote their nights. For instance they assign their DJ with this responsibility.The DJ is great at spinning, but does not know how to promote a night. He posts it on the club's Facebook page, he announces it over the mic ( nobody ever hears a DJ make announcements) He then becomes frozen. He is not an experienced Marketing and Promotions person, he is a DJ, he wishes he never was put in this position.
The night he was in charge of turns out to be a complete dud.
The Owner of course blames the DJ. When in fact,  the Owner should never have placed this very tough task on his DJ's shoulders. The Owner figures he has nothing to lose, but what he totally overlooks is, all that he should have made.
I am asked over and over and over by DJs, Bartenders, even Female Servers, "Why is my Owner asking me to promote nights, I don't know how, I just want to do my job".
The answer is because your Owner does not want to pay to pack his bar or club, he thinks the best way is to pay someone like an employee a few extra bucks to create a wall to wall night of customers, when in fact it almost never happens.
YOU NEED NO LESS THAN FOUR STRAIGHT WEEKS OF RELENTLESS MARKETING, AND INTERNET BUZZ TO PROPERLY PROMOTE A NIGHT, THAT PRODUCES A CROWD INSIDE AND A LINE OUTSIDE.  
 
 
 ___________________________________________________________________________________/
A EUROPEAN UPSCALE SPORTS BAR OWNER OPENS WRONG THEME, IN A LOCATION WITH A HORRIBLE REPUTATION
 
Hi Rich,
 
I hope you can give me some advice. I just started in a sales/promotions position at a European sports bar in ______________. The bar is under performing even though we are right downtown, we have a huge array of beers on tap, in bottle and every other type of alcohol. The place is billed a high end sports bar so the food is a bit pricey and the management does not want to adjust prices as the liquor is priced fairly and we want to attract the right clientele. My job is to get people in here, but I really can't spend any money so advertising in the traditional sense is going to be difficult to get approved. Joined with the bar are a successful boutique hotel, cocktail lounge and fine Italian restaurant, which all have great reputations. The sports bar has a reputation of being over priced, with bad service. We have new management and staff so we are trying to change that rep. I just want to know if their are any specific guerrilla marketing techniques you can suggest for a European style sports bar. (The owner is a big soccer fan hence the European tag). The place looks amazing by the way, it's a historic building recently renovated. We also boast a $140,000 wood burning pizza oven imported from Italy, and all of our food is made fresh on site, so we do have a lot going for us we just need to shed the terrible reputation from the previous regime.
 
Thanks in advance,
 
Barry
 
 
MY RESPONSE:
                              Barry, nobody cares if the pizza oven cost $140,000, your problem is the horrible reputation the previous owners left your new owner with.
Nobody cares about Soccer in your area, your owner has chosen to inflict his own sports favorites on a City that has no interest in the sport. Your lunch special is $10. that is outrageous. Your Happy Hours are from 3 to 5pm , totally wrong.
You are charged with bringing in new faces with one hand tied behind your back.
Your Owner spent all this $ on renovating in this Historic building, but won't spend a penny on the proper marketing, to bring in women, women, and men who spend.
You don't need any "specific guerrilla marketing techniques" those are used to combat competing sports bars. Your challenge is to REVAMP, REINVENT, RENEW and REFRESH this upscale Sports Bar. The place may "look amazing" but again, nobody cares. Your located right next to a popular hotel, cocktail lounge and fine dining Italian Restaurant, what does that tell you, that nobody from any of these establishments, will even set foot in yours? This is not Europe.
Your Owner has no understanding of the area he opened up in, the former image of this venue, his prices are way too high for his food. He did not do his homework, he took a poor reputation sports bar, decided his ego was guiding him, chose to spend way too much money on renovating this Upscale Sports Bar, decided not to spend a penny on "FUN", "WOW FACTORS", or "FAB", but rather decide for sports fans in your City, that soccer is their sport of choice. The only time soccer has "ANY" relevance is "The World Cup", otherwise where you are located, it is about as relevant as Kate Gosselin, whom almost everyone forgot who she is.
I would suggest you sit down with your European Owner and explain to him the facts, hurdles, obstacles, he is facing, and what is he prepared to do, to give you the budget, the go ahead to turn this upscale sports bar around before it becomes a lost soccer game.
________________/
 
IF YOUR A SERIOUS OWNER REALIZING YOU NEED "FUN", "WOW FACTORS" AND "THE FAB" BY ALL MEANS EMAIL RichUnger@promotingnightclubs.com
If you are not serious, good luck staying open.    
 
 
 
 
INTERESTING STATISTICS JUST OUT, FOR THE PAST TWO YEARS,  MORE PATRONS @ RESTAURANTS, EATERIES, BISTROS ARE ORDERING TAP WATER AT AN INCREASE OF 3.2% WHILE COFFEE, TEA, SODAS AND OTHER BEVERAGES ARE DOWN BY 2.6%  
 
 
 
 
 
ULTRA ,THE BUZZ WORD IN VEGAS & AROUND THE WORLD FOR CLUBS TO ASPIRE TO
Every time a nightlife venue opens in Las Vegas, it�s cause for celebration, and not just because celebrations are exactly the type of thing these venues trade in. Since the dawn of the megaclub, a two-year period just prior to the economic collapse, nightlife has been especially big business. Less talked about during that same period, however, was the rise of a second type of venue, known by the nebulous phrase �Ultra Club or Lounge.�

Just what constitutes an "Ultra Club or Lounge" is a matter of opinion, but it�s generally agreed that any nightlife venue of  modest or huge size, with an emphasis on personalized service, mixology and/or nuanced music programming, could be considered an ultra lounge. I add "THE FUN", "THE WOW FACTORS" and "THE FAB" which creates a NITE LIFE ADVENTURE ON STEROIDS. In VEGAS, it's a  CLUB UNCIVIL WAR GOING ON.  

WHO can top who, with Interior, Entertainment, VIP Sections, how many millions of dollars are invested with the "FINGERS CROSSED" philosophy, that this Club will Win over it's market share and then some.

My MANTRA has always been your DJ has to be the human connection to the ENERGY your room projects. From what he wears, to his creativity on the wheels of steel to his being the focal point and not shoved into a corner inaccessible to the very crowd he is there to perform for, mix for, dub step for, spin for, sample for. Your DJ has to create his own dance floor "DJTISM" that volts him into Residency Stardom.

What use to epitomize the Ultra Club or Lounge, has now eclipsed into constant change, I always stress, "THE REVMAP", "THE REPOSITION", "THE REINVENTION" of even the most popular clubs,because the evolution of "FRESH", "STAND ABOVE", "AHEAD OF THE REST", is mandatory. Changing times call for changing image, atmosphere, perception. Too many Owners become complacent, letting newer competing clubs take the top spot as in the Premier HOT SPOT. Simply because Owners stopped paying attention, became too involved  in their other business, Owners of multiple businesses, must prioritize, to focus on the "Night Life Adventure", they own.

 Far too often these Owners rely on Managers that are not held to accountability, not responsible, not overseeing  as if they were an Owner. No Checks should be a one signature format, The Owner's signature must be required on all checks written. Giving major  authority and power to Managers is a very risky proposition."Hands On" Ownership is key to a smooth run, as little shrinkage, and with an "Ultra Club or Lounge", the demands of Superior Management are greater than any other format.       

To the untrained eye, the changes always seem just cosmetic, but a closer look reveals an entire transformation of the bar drink menu, the additional streams of revenue, quietly injected into the nightly format.The implementation of "FUN", "WOW FACTORS", and "FAB" that were lacking completely.

Owners need to realize that massive infusions of "ULTRA",  do not always translate into lines wrapped around the block, with velvet stanchions holding the masses in place, until the doors open. In fact many times, the investment is lost due to poor marketing, inept management, inconsistent polices from dress code to allowing underage patrons in, to lax regard for noise, quality of patrons, negative image, failure to attract women, to the basics of liquor costs, ineffective wasted marketing expenditures.

EMAIL RichUnger@promotingnightclubs.com He will respond in kind to your "Ultra Club or Lounge" Challenges.

FYI, THE WEEK GAS PRICES WENT UP 40 CENTS, TO THEIR HIGHEST PUMP PRICE PER GALLON, WAS ALSO THE SAME WEEK, THE MOVIE BOX OFFICE HAD IT'S BIGGEST TICKET SALES OF THIS YEAR SO FAR. SO , PLEASE DO NOT TELL ME PEOPLE DO NOT HAVE DISPOSABLE INCOME TO SPEND, REGARDLESS OF THE PRICE OF GAS, THEY CERTAINLY DO. THE ECONOMY HAS ADDED OVER 200,00 JOBS EACH OF THE LAST TWO MONTHS. TOUGH TIMES IN THE FOOD & BEVERAGE INDUSTRY CALL FOR FRESH NEW INNOVATIVE CONCEPTS TO ROLL OUT.
 LUNCH CANNOT SELL FOR $10 UNLESS IT IS A GREAT PRESENTATION, AND QUALITY, AS IN ADDITION TO SUPERB SERVICE.
HAPPY HOURS CANNOT BE 4PM TO 7PM, IT MAKES NO SENSE AT ALL.
DINNERS NEED TO BE PRICED POINTED FOR THE TWILIGHT HOURS AND THEN ENHANCED DURING THE REGULAR DINING HOURS.
NIGHTLIFE HAS TO BE EXTREME, AS IN NOT JUST A DJ, BUT A DJ, AND_____________AND______________AND__________________
I DON'T MEAN CHEAP DRINKS OR CHEAPER BEER, I SPECIFICALLY REFER TO NON STOP ENERGY ALL NIGHT LONG.
DO NOT BOOK BANDS, JUST TO HAVE A BAND PERFORM THAT NIGHT, THEN NOT CHARGE A COVER CHARGE, AND PLACE THE COST OF THE BAND ON THE BAR'S REVENUE.
IF PEOPLE WILL NOT PAY A COVER CHARGE TO SEE THE BAND YOU BOOKED, THEN THE BAND IS NOT WORTH BOOKING.
A LIST AND EVEN B LIST CONCERTS ARE SELLING OUT, THIS IS A GREAT YEAR FOR CONCERTS AND FESTIVALS THAT ARE UPCOMING, BASED JUST ON, THE ADVANCE SALE TICKET COUNTS. REMEMBER THE MONEY IS NOT IN THE BACK OF THE HOUSE, IT'S IN THE FRONT OF THE HOUSE, LIQUOR, COVER CHARGE, TAPAS, BOTTLE SERVICE, AND MY NEW CONCEPT.
 
 
 YOUR DRESS CODE APPLIES TO EVERYONE
It makes zero sense to request that your patrons dress appropriately to enter your bar, club, restaurant with nite life, or lounge, and let your DJ or your Band dress like slobs.
The DJ needs to be "GQ" the days of simply wearing jeans, a baseball cap backwards and a T-shirt are over. Your Band needs to dress in style, not jeans, T-shirts, hats, and like slobs.
I will never understand why you pay a band that is so popular top dollar, only to have them dress like slobs, while you require your patrons to dress within your "Dress Policy"?
The same respect you request from your guests, your DJ or Band should also give you.
When a DJ looks like a bar back, and a band looks like a bunch of yahoos, it hurts your image, your atmosphere and your format.
The days of anything you wear goes for DJs and Bands are long gone.
Why pay a Band $800 to $1200 and up to dress like they just slept in the Park with the Occupy Wall Street Protestors?
Why pay a DJ who comes in looking like he is the dishwasher at a restaurant?
Having Staff wear all Black is over with.
The worse appearance for servers, bartenders, Door Hostesses are wearing all Black. Again, this is outdated and over with. Some wear faded black, others wear worn out black, there is no cohesion in their uniforms.
It's another negative perception that your giving off, that can be easily rectified with a Policy to be enforced.
============================================================================ 
 
 
The New Food Network second entry into Restaurant Reality TV is called, "Restaurant Stakeout".
 But the reality show, is more like "Restaurant Fake Out",
The Host who owns three steakhouses in the greater NY area, curses like a wild man, acts like a walk on actor in the Sopranos, I mean seriously, Owners want to know what their staff does,when the Owner is not on the premises.
   Very simple, hire spotters, install cameras that nobody knows about, that you can view on monitors from your home. You don't need Willie Degel, to come in and create havoc by cursing and yelling and threatening staff.
Thankfully The Food Network only made six episodes so far, they should of left "Restaurant Impossible" alone and not added another program to compete against it? It's over kill, The cost to bring in this motor home, install all those cameras, run the cables, it just does not justify itself at all.
The problem with the first episode was, the "OWNER" a laid back nice guy, who wanted be friends with his employees, didn't care if they stole, lied, ate food from plates, I mean he was as laid back as a Parrot Head at a Jimmy Buffet concert. This Restaurant that "Restaurant Stakeout" hid their cameras in, was in deep staff trouble before the show even came to town. The business had no consistency, his staff had no respect for him overall. He had a few good employees, but they always seem to get sucked into the corrupt, disregarding mentality that so many of the other employees have.
Staff with respect for management & ownership is mandatory.
The Restaurant Expert, Willie Degel, comes into the Staff meeting,Yelling and Cursing at the entire staff during a meeting, which serves no purpose and shows you as an unprofessional, no self esteem,hot head, that nobody wants to work for, if they do, they are probably over pouring, failing to ring up, and only out for themselves. Willie Degel, on "Restaurant Stakeout" shows no respect for anyone, unless this is all for the cameras and to hype the format of this so called Reality Show? Install your own cameras, and you can sit @ home and see for yourself what goes on in the kitchen, behind the bar, and on the floor. Then you deal with individual employees in a private meeting one on one.
 As for warnings, I don't warn when major negative situations are shown clearly, I let the employee go. The key is never say disparaging remarks about the former employee, all you can say is, if they apply for another restaurant/bar job, "I would not hire them again". That is all you can say. You cannot give a reason or go any further than I just stated. That is the law. You cannot speak ill of any former employee.If you do, expect to be in court to answer a complaint against you for slander.Back to this over cooked "STAKE", when you hire an employee you check their background, you check their references, if a former employer says " I would not hire that person again", STOP, that's the end of any possibility of hiring them. On "Restaurant Stakeout" it is clear that had the laid back, easy going Owner bothered to verify his potential employees backgrounds, he would of discovered they would not be hired again, thus the "HEADS UP", to not hire them.
Another easy way to determine rather quickly if someone should be considered for a bartender's job, is, if they have worked at four or five different restaurants or clubs within a four year period, that is "THE RED FLAG" that immediately tells you pass on this person.
No matter what the position your hiring for:
Bar Back
Dishwasher Must Not Be a Druggie or Big Drinker
Prep Person
Door Hostess ( I don't believe in men on the door) 
Bartender
DJ
Male Hosts ( must have a clean police file)
Sous Chef must have impeccable credentials
Chef must have impeccable credentials
GM must have impeccable credentials
 
THIS IS YOUR BAR, CLUB, RESTAURANT, you seek out honest, reliable, dedicated employees, otherwise you wind up with nightmare after nightmare of negativity that ruins your business.
   
 
 
HOW  DO YOU TAKE A BAR OR CLUB OR LOUNGE THAT IS SINKING FAST DUE TO IMAGE, WRONG CROWD, RUDE STAFF, POOR MANAGEMENT, NO ATMOSPHERE & TURN IT AROUND?
IT'S SIMPLE, YOU PUT YOUR MIND IN A POSITIVE FRAME OF THOUGHT, YOU CLEAN HOUSE WITH YOUR STAFF, THERE ARE SO MANY GREAT FOOD AND BEVERAGE PEOPLE OUT OF WORK, YET YOU TOLERATE RUDE, CRUDE, AND LAZY EMPLOYEES, THAT'S YOUR FAULT. FIRE THEM, FIRST CUT THEIR SHIFTS BACK TO NEXT TO NOTHING, THEY WILL QUIT.
YOUR MANAGER IS A MAJOR DISAPPOINTMENT, SO WHEN YOU REALIZE THAT YOU LET HIM OR HER GO.
THE GRAVEYARDS ARE FULL OF INDESPENSIBLE PEOPLE WHO THOUGHT A BAR OR CLUB COULD NOT THRIVE WITHOUT THEM, SORRY BUT YES THEY CAN AND YES THEY DO. IF YOU CAN'T TRUST, IF YOU CAN'T RELY ON, IF YOU CAN'T FEEL CONFIDENT WITH YOUR MANAGER, SAY BYE BYE BYE. THE WRONG CROWD IS THE EASIEST ASPECT OF REMAKING, REVAMPING, REFORMATTING, REINVENTING A BAR OR CLUB:
A. INSTITUTE A NEW DRESS CODE, THAT GOES FOR EVERYONE
B. CHANGE UP THE GENRES OF MUSIC PLAYED, NEVER EVER USE THE WORDS "HIP HOP"
C. CHARGE A COVER CHARGE, THAT'S RIGHT, CHARGE A COVER CHARGE, I HAVE A FORMULA THAT WORKS 99.9% OF THE TIME TO IMPLEMENT A COVER CHARGE, WHERE ONE HAS NEVER BEEN BEFORE. YOU CAN'T SEE A MOVIE FOR LESS THAN $5 DURING EARLY DAY PARTS ANYMORE, WHY SHOULD ANYONE AFTER 9PM, OR 10PM WHEN YOUR NIGHT LIFE KICKS IN, BE ALLOWED TO WALK IN FOR FREE? NO, NOT ANYMORE. OH SURE YOU'LL MEET RESISTANCE IN THE BEGINNING, BUT I HAVE THE SUGAR AND SPICE TO ENTICE THEM INTO PAYING IT WITHOUT COMPLAINING ABOUT IT.
AS FOR YOUR ATMOSPHERE, IF YOU DON'T HAVE THE BELLS AND WHISTLES THAT YOU CAN BRING OUT @ NIGHT TO ENERGIZE YOUR DANCE FLOOR, YOUR BAR, YOUR ROOM, THEY COST NEXT TO NOTHING TO BUY.  DO YOU KNOW THAT CLUBS IN VEGAS INVEST MILLIONS IN RESTAURANTS THAT CONVERT TO NIGHTCLUBS THAT GO BUST WITHIN A YEAR. I AM SUGGESTING YOU INVEST A FEW BUCKS, TO BRING YOU INTO A NEW WORLD OF FUN, OF WOW, OF FAB.
FINALLY, YOU HOST WHAT NO OTHER BAR, NO OTHER LOUNGE, NO OTHER CLUB HAS EVEN THOUGHT OF. YOU DON'T NEED UNDERAGE PATRONS, YOU WILL BE PACKED WITH 21 AND UP, THE MAJORITY OF WHICH ARE WOMEN.
IMAGINE A CLUB PACKED WITH 60% WOMEN, WITHOUT GIVING ANY OF THEM CHEAP OR FREE DRINKS? THAT SHOULD BE YOUR BAR OR CLUB.
THE REASON YOU DON'T ACT IS YOUR SCARED.
FEAR IS A WASTED EMOTION. I CONQUER THE COMPETITION OF EVERY ESTABLISHMENT THAT ASKS. IT DOESN'T HAPPEN OVERNIGHT, I DIDN'T PUT YOU IN YOUR PRESENT SITUATION, YOU LISTENED TO ALL THE WRONG PEOPLE, SPENT WAY TOO MUCH MONEY THAT PRODUCED NO POSITIVE RETURN. NOW IT'S TIME TO EMAIL RichUnger@promotingnightclubs.com
THIS IS NOT THE TIME TO HESITATE OR PROCRASTINATE, THIS IS THE TIME TO ACTIVATE.
 
   
 
Copyright � 2012 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.