WHY DID YOU OPEN

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WHY DID YOU OPEN

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WHY DID YOU OPEN A CLUB/BAR?
  Too many Owners have been in this industry, far too long, too many new Owners had no logical reason even getting into this type of business.   

Good Afternoon Rich,

                                   I am a DJ/VJ who is currently working for a new club/bar in the ____________ area. They have done the classic, opened a bar without researching the demographic. Not promoting at all except word of mouth and face book update. They say they are �Beach Themed� yet we have no current direction. We have all the typical problems�Bad Unwanted crowd�No management which results in lack of structure�Bartenders who are new and lack people skills which is killing repeat business� I have been asked to help where I can to turn this around�I came upon your site and read some of your articles, powerful stuff. We currently have a capacity of 121 but the second phase will take it to 300+� The problem is I think they need money to make this happen. Any information will be greatly appreciated. Thanks, Robo

MY RESPONSE: Robo, So the Owners opened a "club/bar" with no advance leg work, no demographics, stats, no knowledge at all about who lives in the area,  how much they make, what types of jobs, blue collar, or young professionals, how old they are, where they present go to party ,around them? In order to be a "Beach Theme" you have to bring the beach back to your "club/bar. The Atmosphere from the outside entrance to the entire inside has to embrace the beach and it's lifestyle. A beach theme is a great concept, if you understand the interior, how you project this theme, how you make it warm, fuzzy and beachy. You don't need sand, you need sandsation. Not having any current direction, means, the "club/lounge" is totally erratic and sporadic in it's overall focus. Attracting a bad unwanted crowd is disastrous. It can bury, and end the night life of a "club/bar" in a very short time, like in a few months. These are Major Problems. When you add no management to this crisis, you have the recipe for all out disaster. Having no structure is like not having traffic lights @ a major intersection, proceed at your own risk and life. Add bartenders who are new to the bar, and lack good, professional people skills, nobody will come back, after, one experience or rather nightmare inside this "club/bar". You have been asked "to turn this around" where you can help. Where Robo can you help? What skills, expertise, insight, knowledge, experience, do you have to even begin this REVAMP, RENEW, REINVENT, REPOSITION, REFORMAT, this "club/bar"? Robo before any consideration of expansion is given, this particular space has to be transformed into what it was meant to be. If the problem on top of these challenges is now financial, I would walk. There are so many issues that need to be addressed, quickly, quietly, positively, that any thought of going from 121 capacity to 300 should be put on the back burner, until this current "club/bar" is on the right path to profits. Robo, what you need is not information, you need a Specialist, an Expert, there is no time to waste in reversing all this negativity, in turning this entire "club/bar" to where it should be. That is a long way from where it is right now. Relying on "word of mouth" and "Face Book" at this juncture, is not enough, nor powerful marketing wise to turn the tide. It seems or appears every single element of this "club/bar" has been overlooked, under attended, and those who built and opened this "club/bar" are in way over their heads. This is exactly what happens when people with no experience, no background and no knowledge, let their egos over take their logic. When you invest this kind of money, the format dies from the get go, you turn to your talented DJ/VJ to perform "marketing magic", it just does not work that way. Robo what EXPERTISE do you have in attempting to take a poorly thought out "bar/club" and bring in hot women, more hot women and men who spend? This does not happen overnight. These Owners have waited until this "bar/club" nose dived, to even consider a different tract to take. It may be too late. Wrong Crowd, that will destroy any bar, any club, any "bar/club". Being under financed, means they never had the capital required to last out a year. Robo they have EVERYTHING going against them, the most important obstacle, their own arrogance. This "bar/club" never had a chance from day one. Robo, it takes me a minimum of 45 to 60 days to REVAMP, REBRAND, REINVENT, REFRESH, RENEW, REPOSITION a "bar/club" in this dire position. But it requires discipline, consistency, and steadfast.  Robo, I wish you much success, but you are facing a massive challenge, which is going to require you to seek as much direction, expertise, strategies, as you can, but you first have to seek the authority to take control. When you do, Email RichUnger@promotingnightclubs.com if you don't, walk, run from this "club/bar" as fast as your DJ/VJ legs can. You remember "RUN FOREST RUN", I adapt this quote just for you "RUN ROBO RUN". 

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THE "PRINCETON REVIEW" IS OUT WITH IT'S TOP TWENTY PARTY SCHOOLS IN THE USA

 IF YOUR BAR OR CLUB OR LOUNGE OR SPORTS BAR IS LOCATED IN ANY OF THESE PARTY SCHOOL COMMUNITIES YOU SHOULD BE PACKED AT LEAST FOUR NIGHTS A WEEK.

1. West Virginia University, Morgantown

2. University of Iowa, Iowa City

3. Ohio University, Athens

4. University of Illinois at Urbana-Champaign

5. University of Georgia, Athens

6. University of Florida, Gainesville

7. University of California-Santa Barbara

8. Florida State University, Tallahassee

9. Miami University of Ohio, Oxford

10. Syracuse University, Syracuse, N.Y.

11. Penn State University, University Park, Pa.

12. DePauw University, Greencastle, Ind.

13. University of Wisconsin-Madison

14. University of Mississippi

15. University of Texas-Austin

16. University of Maryland, College Park

17. University of South Carolina, Columbia

18. James Madison University, Harrisonburg, Va.

19. University of Maine, Orono

20. University of Tennessee, Knoxville

THERE ARE NO MAJOR BIG CITY SCHOOLS IN THE "TOP TWENTY", WHICH MEANS FROM MORGANTOWN, WEST VA. TO AUSTIN TEXAS, FROM COLUMBIA, SOUTH CAROLINA TO MADISON, WISCONSIN, YOUR BAR, CLUB, SPORTS BAR, BAR & GRILLE, ULTRA LOUNGE,   SHOULD BE HOSTING NIGHTS OF "FUN", "WOW FACTORS" AND "FAB'. WHAT DOES THAT MEAN? SIMPLE, PREMIER PROMOTIONS, THEMES, PARTIES, CONCEPTS, CONTESTS, CELEBRATIONS, GATHERINGS, HAPPENINGS, UNIQUE ENTERTAINMENT, THAT PLACES THE FOCUS ON THE FORMAT FOR THE NIGHT, NEVER EVER THE PRICE OF DRINKS OR BEER. THAT IS WHERE COLLEGE BARS, CLUBS, SPORTS BARS, LOUNGES, MISS THE MONEY. THESE OWNERS DO NOT EMBRACE THE NIGHT LIFE, BUT RATHER THE BAR PRICES. WRONG, WRONG, WRONG. PARTY COLLEGES MEAN STUDENTS WANT MORE THAN JUST CHEAP BEER, CHEAPER SHOTS, THEY DEMAND ENERGY THAT HAS THEM INTERACTIVE WITHIN THE BAR. THEY WANT TO BE PART OF THE EXPERIENCE.  NOT THE SAME ALTERNATIVE BANDS, NOT THE SAME EDM DJ. BUT OVER AND ABOVE THE MUSIC IS WHAT ELSE TAKES PLACE NIGHTLY. TO BE THE PREMIER PLACE TO PARTY, YOU HAVE TO PRESENT THE ULTIMATE IN NIGHT LIFE. WHY HAVE A WALL TO WALL CROWD OF COLLEGE STUDENTS JUST DRINKING THE NIGHT AWAY? WHY NOT ENGAGE THEM IN SPENDING EVEN MORE CASH OR IN MOST CASES PLASTIC, BECAUSE THE MAJORITY OF REVENUE SPENT AT COLLEGE BARS IS ON CREDIT CARDS, DEBIT CARDS, BANK CARDS, CHARGE CARDS. COLLEGE STUDENTS ONLY  HAVE LIMITED ACTUAL CASH. ANY BAR OWNER IN A COLLEGE AREA, THAT ONLY TAKES CASH IS AS I ALWAYS SAY LOSING HUNDREDS OF THOUSANDS OF DOLLARS A YEAR. BACK IN THE DAY, COLLEGE STUDENTS HAD CASH TO SPEND, NOW TODAY, THEY RELY ON PLASTIC PAYMENTS FOR ALMOST EVERYTHING. THE MOST PROFITABLE COLLEGE BARS FEATURE: BAR FUN, DANCE FLOOR FUN, NIGHTLY WOW, WEEKEND FAB, WHICH ALL ARE OUT OF THE MAINSTREAM COLLEGE BAR OWNER'S MINDSET. I KNOW COLLEGE BAR/CLUB OWNERS WHO DO THE RESEARCH, ARE VERY CREATIVE IN THEIR FORMAT/PRESENTATION/PROMOTIONS AND IN TURN ARE THE TOP MONEY MAKING, MOST POPULAR PLACES FOR THEIR COLLEGE COMMUNTY STUDENTS TO PARTY AT. IT HAS NOTHING, NOTHING, NOTHING TO DO WITH BAR BEGGING, LOW PRICED, GIVEAWAY PRICED DRINKS/BEER/SHOTS/ IF YOU ARE GIVING AWAY THE BAR TO BRING IN CROWDS OF COLLEGE STUDENTS, EMAIL RichUnger@promotingnightclubs.com

  HOW TO CUT PAYROLL, NOT COMPROMISE SERVICE

  YOU HAVE TO JUSTIFY EVERY PERSON YOU HAVE WORKING BOTH IN THE "BACK OF THE HOUSE" AND THE "FRONT OF THE HOUSE". RESTAURANT, BAR CHAINS ALWAYS ARE PRESSURING THEIR UNITS TO REDUCE PAYROLL. I AGREE WITH TRIMMING BACK EMPLOYEES WHEN BUSINESS IS SLOW. THE KEY IS TO ACKNOWLEDGE THAT YOU HAVE CERTAIN QUALITY, OUTSTANDING EMPLOYEES THAT YOU DO NOT UNDER ANY CONDITIONS WANT TO QUIT, WORK FOR A COMPETITOR. THEREFORE, YOU MUST IMPLEMENT MY " KYBW" = "KEEP YOUR BEST WORKING". THIS IS NOT ROCKET SCIENCE, YOU KNOW WHO IS A GREAT EMPLOYEE, AND WHO IS WEAK. YOU CAN'T BUILD A BAR'S BUSINESS UP WITHOUT HAVING FAMILIAR FACES BEHIND THE BAR, WHO ARE SUPER PROFESSIONAL, OUTGOING, GREAT ATTITUDE, AND STAND OUT BEAUTY WISE. YOU KNOW EXACTLY WHO  YOUR BEST BEHIND THE BAR ARE, WHO YOUR BEST TABLE SERVERS ARE, WHO YOUR BEST HOSTESS @ THE DOOR IS, WHO THE BEST IN YOUR KITCHEN ARE, THERE IS NO REASON WHY YOUR STAFF CAN'T DO CROSSOVER JOBS. THAT'S RIGHT MORE THAN ONE JOB AT ONE TIME IN ONE NIGHT. I DID IT AT MY HUGE CLUB AND IT WORKED VERY WELL. THE ATTENTION SPAN DURING THESE NIGHTS REQUIRE ALL CELL PHONES TURNED IN AND LOCKED IN THE OFFICE IN A SAFE OR LOCKED CABINET WITH NO ONE BUT A GM OR OWNER HAVING A KEY TO GET IN. THE EMPLOYEE MUST GIVE NOT 100% BUT 1000%. IT TAKES A CERTAIN TYPE OF PERSON. IN THIS GENERATION OF TECHNOLOGY AND INSTANT GRATIFICATION, EXCEPTIONAL STAFF IS A RARITY. BUT THEY ARE OUT THERE. YOU LEAD BY EXAMPLE. WHEN THEY SEE AN OWNER OR GM, DRINKING, AND PARTYING, WHEN THEY SEE AN OWNER OR GM HITTING ON EVERY FEMALE THAT COMES IN, WHEN THEY SEE AN OWNER OR GM KICK BACK AND RELAXING, WHILE THEIR BAR OR CLUB OR SPORTS BAR OR BAR & GRILLE OR ULTRA LOUNGE IS PACKED, IT SETS THE WRONG TONE, IT DEMEANORS THE STAFF, IT TURNS YOUR STAFF AGAINST YOU. "DO THE RIGHT THING" SERVICE IS PRIORITY ONE, BUT THAT DOES NOT MEAN YOU OVER COMPENSATE BY HAVING TOO MUCH STAFF ON THE FLOOR. IT'S NOT THE NUMBER OF EMPLOYEES WORKING, IT'S THE QUALITY OF THOSE THAT ARE WORKING. THERE ARE STAFF THAT STAND OUT, THAT DEDICATE THEIR TIME AT YOUR VENUE TO WORKING, THEN THERE ARE STAFF THAT TAKE THEIR JOBS FOR GRANTED, THEY SHOULD BE GIVEN LESS HOURS AND ALSO SAT DOWN, TOLD TO EITHER STEP UP THEIR PERFORMANCE, OR STEP OUT THE DOOR. THIS IS NO TIME FOR LAME, LAZY, LAX STAFF. YOU CAN REDUCE YOUR PAYROLL, CREATE THE SAME LEVEL OF GOOD SERVICE, HAVE FEWER STAFF ON A SHIFT, MAKE MORE MONEY, IT'S ALL IN THE PROCESS YOU IMPLEMENT. YOU NEED TO CUT PAYROLL, AT THE SAME TIME YOU NEED TO HAVE GOOD SERVICE, ATTENTIVE STAFF, AS WELL AS YOU THE OWNER, YOUR GM ROLLING UP THEIR SLEEVES AND ALSO WORKING SIDE BY SIDE WITH YOUR STAFF. I HAD A GM TELL ME HE IS MAKING THE "TORTILLAS"    HIMSELF, RATHER THAN PAY SOMEONE, BECAUSE THEY ARE MADE RIGHT IN FRONT OF THE MAIN DINING AREA, HE CAN STILL MAINTAIN HIS MANAGEMENT AUTHORITY, AND AT THE SAME TIME DO A JOB THAT WOULD REQUIRE ANOTHER EMPLOYEE. I AM TOTALLY OPPOSED TO WHAT HE DID DO IN ANOTHER SITUATION, HE HAD A MANAGER UNDER HIM, WALK OUT THE FRONT DOOR, SEEMS HE WAS FED UP, AND COULD NOT DO HIS JOB WITHOUT BEING TOLD OVER AND OVER HOW TO DO IT. THE GM WENT OUTSIDE AFTER HIM, CALMED HIM DOWN AND GAVE HIM ANOTHER CHANCE WITH THE CAVEAT, THAT IF HE WALKED OUT AGAIN, HE SHOULD KEEP ON WALKING. I WOULD NOT HAVE WENT AFTER HIM , THE FIRST TIME, IF YOU HAVE A MANAGER WHO'S HEART AND SOUL IS NOT IN HIS JOB, THEN WHY GIVE THEM A SECOND CHANCE, WHEN THEY SIMPLY DECIDE TO WALK OUT? AGAIN, THERE ARE TOO MANY GOOD MANAGERS OUT OF WORK, THAT WOULD GIVE 1000% TO WORK. IT'S LIKE "RESTAURANT IMPOSSIBLE" WHEN CHEF IRVINE, REMAKES A RESTAURANT, AND OFTEN THE FAMILY THAT OWNS IT, THE MAJORITY OF RESTAURANTS THRIVE. OF COURSE SOME GO OUT OF BUSINESS, BUT ONLY BECAUSE EVEN GIVEN THIS GOLDEN OPPORTUNITY, THEY ARE NOT MENTALLY PREPARED TO CHANGE THEIR WAYS. 

NOW, BEHIND THE BAR, THE KEY FACTOR IN BARTENDERS SERVICE ARE  SPEED POURERS BEHIND THE BAR. THEY ARE A PRIORITY. 86, THE OVER POURING, DRINKING ON THE JOB, FAILING TO RING UP DRINKS, BARTENDERS. 86, THE SOCIALIZING BARTENDERS WHO WANT TO CHAT WITH JUST SELECT BAR PATRONS. NO WAY, NO DAY. SPEED IS THE NEED, SERVE WITH A SMILE, WITH A TOTAL PROFESSIONAL EXPERIENCE. THERE IS NO TIME FOR IDLE CHATTER, JOKING AROUND, TAKING A BREAK OUT BACK FOR A SMOKE, NO, NO, AND MORE NO. IT'S ALL ABOUT THE INDIVIDUAL EMPLOYEE GOING ABOVE AND BEYOND THE TYPICAL AND ACHIEVING THE TERRIFIC. NEED HELP IN MEETING THIS CHALLENGE, EMAIL RichUnger@promotingnightclubs.com   

 

 WHEN YOU HAVE A RESTAURANT THAT HAS A BAR, YOU HAVE A NITE LIFE ADVENTURE JUST WAITING TO BE UNLEASHED! I will never understand, how an Owner of a Restaurant, regardless of the cuisine, does not realize, the awesome potential that when the food service ends, the real money making hours begin. The most important elements of your Night Life Format are:

1. To appeal to a stylish, trendy, crowd age 24 to 54

2. To charge a "Cover Charge", you cannot see a movie for less than $10 anymore at night, why should anyone simply walk through your Nite Life Doors without paying a Cover Charge? I have a method and process to implementing a Cover Charge with the least amount of resistance.

3. You have to offer more than a DJ or the same local band, you must produce a night of non stop "FUN", "WOW", "FAB". These three "Powerful Night Life Virtues" are mandatory to generate record breaking after food service CASH FLOW.

4. Staffing is vital, not just anyone behind your bar, don't settle for any cocktail server, don't allow any DJ or unknown to jeopardize your Nite Life.

5. Gas Prices and inflation are having an impact on the Food and Beverage Industry, I recently had a bar Owner tell me they do not accept credit cards. Nite Life, MUST accept, embrace Bank Cards, Debit Cards, Credit Cards, Cash Cards, over 60% of Food and Beverage Transactions are from Credit Cards. Having an ATM Machine is slapping your customer in the face, why? Because you are charging customers a fee of anywhere from $2 to $4 just to draw cash out to spend at your establishment. Why? Credit Card Processors are offering excellent programs for those bars, restaurants, lounges, sports bars, that have been operating in "THE DAY", rather than in the "PRESENT". You think you can play games with taxes, with partners, with even employees, by accepting only cash, but the most financial hurt your putting on, is YOURSELF.

6.Food Menus have to be evaluated, from actual selections to what else is served on the plate to the price. During Nite Life, "Small Plates" can generate easily $1000.    
 
  

7. Marketing is a significant factor, you cant' just decide to start Nite Life without a month in advance roll out. Simply using Face Book is not going to pack your Nite Life. Just giving a week or two of word of mouth, and the web is not going to create a line outside.

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YOUR NEIGHBORHOOD BAR HAS TO BE MORE THAN JUST THE LOCAL WATERING HOLE IT HAS TO APPEAL TO A YOUNG, HIP, CROWD, WITHOUT ANY HIP HOP GARBAGE, WITHOUT ANY SAME LOCAL BANDS, WITHOUT THE SAME USUAL DJ, WITHOUT THE SAME POOL LEAGUES, DART LEAGUES, KARAOKE, TRIVIA, I MEAN USE THOSE OUTDATED ACTIVITIES DURING THE DAY AND EARLY EVENING, BUT.............................WHEN 10PM COMES, IT'S TIME TO UNLEASH "THE FUN", "THE WOW FACTORS" AND "THE FAB". STOP THE PREDICTABLE, THE USUAL, THE "EVERY BAR DOES IT" BORING NIGHTS.

 BRING ON THE ELEMENTS THAT ATTRACT WOMEN, THAT ELECTRIFY YOUR BAR WITH A FRESH NEW ATTITUDE. YOU HAVE OWNED YOUR BAR SO LONG, YOUR BURNT OUT, YOUR TIRED, YOUR SIMPLY GOING THROUGH THE MOTIONS. YOU CAN'T SELL IT, BECAUSE THE BUSINESS IS NOT WHERE IT NEEDS TO BE, YOU GO HOME EARLY KNOWING YOUR GOING TO BE TAKEN ADVANTAGE OF. YOUR FAMILY IS OVER IT, AND NOW YOU ARE BEING PULLED AT ALL ENDS. WHAT TO DO? RENEW, REPOSITION, REINVENT, RETAKE THE LATE NIGHTS. THAT IS WHERE THE REAL $ IS. STOP WASTING MONEY, STOP SPENDING MONEY JUST BECAUSE A FRIEND, A FAMILY MEMEBER SUGGESTS TRYING THIS OR DOING THAT. STOP, STOP, STOP, EMAIL RichUnger@promotingnightclubs.com You don't need a so called "bar rescue", YOU NEED A BOLD, BAR REVAMP. NOBODY IS GOING TO RESCUE YOUR BAR, YOU ARE GOING TO GET OFF YOUR TUCHUS AND FOCUS ON A BRAND NEW STRATEGY. WHAT YOU ARE PRESENTLY DOING IS FROM "THE DAY", AND "THE DAY" IS GONE. YOU HAVE BEEN IN THIS BUSINESS SO LONG, YOUR AN OLD DOG, YOU HAVE NO NEW TRICKS. YOUR BURNT OUT....

 BUT I DO, I HAVE THE EXACT, SPECIFIC, DETAILED, GAME PLAN THAT YOU IMPLEMENT. NOBODY COMES INTO YOUR BAR @ LATE NIGHT ON A CONSISTENTLY DAILY BASIS.

THIS IS ALL ABOUT YOU TAKING YOUR BAR BACK TO THE TOP, EMPTYING OUT YOUR COMPETITION NOT FOR WHAT YOUR GIVING AWAY AT THE BAR, BUT FOR WHAT YOUR DOING. YOU CAN PUT 100 CUSTOMERS IN YOUR BAR, MAYBE YOU CAN PUT 200 PATRONS IN YOUR BAR, MAYBE YOU CAN PUT UP TO 300 FILLED BAR STOOLS AND STANDING ROOM ONLY IN YOUR BAR, FROM 100 NIGHT LIFE BAR GOERS TO 300 TO A 1000 PEOPLE, I CONSIDER IT, A PIECE OF CAKE, BEEN THERE, DONE THAT, PUT A LINE OUTSIDE. Email: RichUnger@promotingnightclubs.com  

HALLOWEEN IS A MONTH AWAY IF YOU HOLD JUST 100 PATRONS, YOU SHOULD DO OVER $5000 ON HALLOWEEN.

IF YOU HOLD JUST 200 PATRONS, YOU SHOULD DO OVER $10,000 PLUS ON HALLOWEEN.

IF YOU HOLD 300 PATRONS, YOU SHOULD DO OVER $20,000 ON HALLOWEEN.   

BUT...................YOU NEED TO START THE PROCESS TO ACHIEVE THIS KIND OF SUPER CASH FLOW NOW. I DO MEAN

NOW..........   

 

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.