often ask new Owners, the million dollar question, "WHY DID YOU
BUY THIS PLACE?".
Their answers vary from "I always wanted to get into this
business", to " I thought I could make a lot of money", to "It
seemed like fun".
First, there is no college degree for owning a nightclub or
bar. You earn that "DEGREE" by working in one, by doing every
job that entails operating one, by watching the General Manager
and the Owner, by listening, by busting your tuchus and by
taking in every single big and small piece of information you
can, while you are working. Every week I hear from new owners of
bars, sports bars, nightclubs, restaurants, who thought this
industry was a "CASH COW" and easy to milk.
Then they woke up to reality.
They listened to every salesperson who had some form of
advertising to sell them, none of it brought in any customers.
They listened to every beer and liquor salesperson who
overloaded them with inventory that is still sitting in their
They listened to everyone who knew nothing, who never owned a
food and beverage venue or a bar or club that just served liquor
They spent, and they spent.
When patrons did come in, I hear over and over, "They told us
how beautiful our bar was, how great looking our club was, it
was the best looking in the entire area".
Yet, they never ever came back..............
So, after you poured all that money into renovating and unless
you own the building, the landlord reaps the rewards of your
labor and investment.
It's not about who spends the most, it's all about who does the
most "FUN", "WOW FACTORS" and "FAB".
Make sure that lease is in your favor.
Never ever keep any staff from the old club that you are buying.
Why? Because employees who have worked for previous owners have
their own mind set. ways, habits and methods of daily operating
that you do not want to follow.
You want to put your own strategies into place.
Start with fresh new faces.
In comes the radio salesperson, usually a female with the
personality of Drew Barrymore, a fantastic warm and friendly
approach, like a member of your family, long lost, but true to
So you spend, and you spend, and no one came in.
It happens every day of the week, somewhere in the USA. I have
tried over and over to reach out to potential owners, to stop
them from the financial abyss.
For over 40 years, I have owned, managed, advised, bars,
nightclubs, sports bars, upscale lounges, hotel bars, four star
restaurants with night life.
It all comes so easy to me, even country bars. A recent
brand new Country Bar that is packed, doing great night life
biz, was reviewed by a very well respected food critic for their
food. It was He called it greasy, over fried, sodium over
done, he went on to say it was just what you would expect. When
contacted, they mentioned they had some salads on their menu,
but none of them would be considered in the healthy category. It
was just so predictable, that these Owners were totally immersed
into their bar, they completely dropped the pots & the pans in
the kitchen. In fact this Food Critic, closed his review with
the remark, "great place to dance." Now this Country Bar will
thrive, they will even serve their Greasy Spoon Food, but that
is not their forte. The liquor is where the money is, and they
will swim in cash. They are a page right out of the old urban
cowboy genre, except no bull to ride.
They are exactly what is needed in their community, one big
wide dance floor, a bar you can dance on, ( even though that's
OVAH) they still do it, what's old is new, when it's never been
in a Community before. Why do bar and club owners offer women,
"Ladies Drink Free 9-11pm"?
Why would you intentionally attract groups of women in early,
only to have them drink enough so that when 11pm rolls around,
and men start coming in, women start going out? There is not a
Woman out in our society who does not know how to entice a male
patron to buy her a drink, why should you incur higher liquor
costs on nights you offer "Drink Despair"?
Is there a Seminar at the NC&B Show that is going to teach
you how to roll out "FUN", "WOW FACTORS" and "FAB" instead of
cheap drinks, free cover charge, and give away priced shots?
Who ever said a bottle of "Effen Vodka" should sell for $150 @
Bottle Service? How do these tactics come into play in this
industry and why do they?
You keep featuring the same DJ, the same bands, the same
drink specials, the same radio ads, the same free cover charge,
the same club promoters, the same no dress code policy, the same
problems, the same staff issues, how do you propose to profit?
Watching The TV Bar Consultant is enjoyment, because it's not
you, not your staff, and your place on the screen.
I've had Owners tell me they have to think long and hard,
consider the humiliation and total handover of authority to
their establishment in order to be featured on this so called
How do you verbally abuse, mentally manhandle people on Monday
and on Friday, they are your BFF?
SPIKE TV, Please ask if your TV Host of Bar Rescue is he a Bar
Consultant or a Bar Insulter?
THE DIFFERENCES BETWEEN The TV Bar Consultant and Myself are
simple, I stay with the bar for Six Months.
He walks out after five days............................................................................................
don't curse, yell, scream, berate, humiliate Bar Owners, He
It's a relief to watch episodes of other people's bar, not
yours, isn't it?
read an analysis of all the bars featured on Bar Rescue" sadly
some are closed, some are almost closed, some are not doing very
well and a few, that's right a few are doing good. It's featured
online, feel free to find it and read the in depth analysis.
The "Bar Rescue" episode with the roaches, I have to
question the logic of SPIKE TV and the Producers? Why would The
TV Bar Consultant, waste his time with an owner that in my
opinion, either had personal, mental, emotional, drug or
alcohol issues. That did not pay his bartenders, did not pay
Federal Taxes on their pay, since he did not pay them. A.
The local health department should have shut this bar down. B.
The Federal Government, US Dept. Of Labor , Wage and Hour
Division would of cited him for failure to pay withholding
taxes. Yet, The TV Bar Consultant remakes this bar, and bids
farewell to a bartender rather than the Owner, whom The TV Bar
Consultant never ever connected with. The problem is, the
Bartenders have no authority, no power, no contracts, no lease,
the place will close, and what has The TV Bar Consultant
accomplished? He should have found the entire staff jobs.
At the end of the day, what goes on in your bar, your club, your
sports bar, your lounge, your restaurant is on you. The
components are all your responsibility. It's all about
Moving along, Here's a question for you, 'EVER FEATURE A GUEST
DJ" and lose money? Happens all the time, do you know why?
Because the club places the sole focus on The Guest DJ and does
nothing to enhance the Night, to entice the Night, to Excite the
Night. The Guest DJ is not enough often, to carry the entire
Night. I always wrap The Guest DJ around a Night of "FUN", "WOW"
and "FAB", think about it, you charge a Premium Cover Charge,
and you offer a Guest DJ to justify it.
Too often this Guest Spinner, Mixer, Sampler, is not enough. Not
in this Night Life World of Demand Dynamic Dimensional
Entertainment. You won't see it on TV, He doesn't know it.
created it. I continue to enhance it almost every single week.
SOCIAL MEDIA SATURATION, I find it fascinating that the only use
for the internet the TV Bar Consultant has is to use reviews of
bars, but not inform, educate, provide the 8 elements of online
presence, how to maximize the web, when to blitz the web, how to
reach the biggest share of your market on the web. The web is
the #1 most viable, highly effective, wide reaching, easy to use
marketing tool with the least cost of any form of media,
marketing or advertising. Yet so many Owners of Bars, Sports
Bars, Bar and Grilles, Nightclubs, Lounges, Restaurants, just
don't grasp it. I cannot understand why "Bar Rescue" would
totally ignore the most important component of today's
food/beverage/nightlife customer building formula. Why would any
Owner even think that radio, flyers, posters are the 2013
marketing musts? They are not even in the scope of media
strategies. Yes the social media is saturated, but the objective
is to rise above the rest, that is what I have used as my goal
of success in every single REVAMP, REINVENT,
REPOSITION, REFOCUS, RENEW I have taken on. I am not a bar
insulter.............. You can watch TV for that performance.
Fake ID's and Underage Patrons
When you see an ID that does not look like the person handing it
to you, that looks altered, that just stands out as fake, do not
take it, don't let the person in. Why risk the consequences of
letting underagers with fake ids in your bar, club, sports bar?
If your going to let these pain in the tuchus in, at the very
least, charge them double if not triple the cover charge that 21
and over pays.
I had a club, beautiful huge club, that charged 21 and up $10
and also charged under 21 $10.
advised the owner to double the cover charge to under 21 to $20.
He told me they would curse him and blast him and refuse to pay
the new increased, double cover charge. He was right the first
three weeks, they refused to pay the cover, but I was ultimately
right, after the third week they came back in record numbers and
paid the $20 cover charge. I knew all along what the reaction
and final action would be.
Now addressing allowing Underage Patrons in,
A. The only income you derive from them is the Cover Charge
B. Their only objective is to obtain an illegal drink in the
rest rooms, in the corners, from an older male patron hitting on
the underage females.
C. No Older Sister really wants to see her 19 year old
Underage sister in the same club.
D. Underage Patrons tend to act immature and create serious
situations, poor image for the bar or club.
E. Often the Underage Females attract the predators, who drug
them, rape them, who prey on them, who stalk them.
F. Sadly Underage Patrons do acquire drinks, leave, driving
G. They are offered drugs.
H. Why do you need Underage revenue so badly, instead of
concentrating on attracting movers, shakers, and hot women?
If you want an "Underage Crowd", host "Underage Nights" over
Spring Break and rake in the cash. NO Hassles, NO Headaches,
NO Heartbreaks, just smooth, well run Nights. Email me for the
The reason I use different fonts, type in all CAPS, is to
capture your imagination. To empower you to read and react. I am
not interested in correct grammar, I am all about implementing
"THE FUN", "THE WOW FACTORS" and "THE FAB", all of which you
So, sit back, enjoy my writing and think about what your
currently doing vs what I challenge you to do...........
THE LATEST CINDY CRAWFORD, THE HOTTEST MODEL IN THE WORLD, SO
IT'S ONLY NATURAL TO CAPITALIZE ON HER BEAUTY, HER FAME, HER
NATURAL FREE SPIRIT that's why you Host the following Concept
"WE WANT THE NEXT BEST FEMALE LOOK A LIKE TO KATE UPTON":
"THE FACE- THE HAIR- THE BODY, DO YOU HAVE IT ALL"?
THEN ENTER TO WIN!
NO MORE HOT BOD CONTESTS, YUCK.
NO MORE "T AND A" CONTESTS EWWW.
RAISE THE LEVEL OF QUALITY.
BRING IN THE KATE UPTONS OF YOUR AREA.
FROM A FEMALE HOST, NOT YOUR DJ.
FROM A CATWALK, NOT A BAND STAND.
FROM A FACE WALK THAT IS JUDGED.
FROM THE HAIR STYLE THAT IS JUDGED.
FROM A BODY THAT IS JUDGED.
YOU WANT THE "KATE UPTON" OF YOUR AREA
SHE IS THE HOTTEST MODEL IN THE WORLD.
SHE HAS A HEALTHY PHYSIQUE & AWESOME BODY.
SHE IS SASSY, CLASSY, AND SENSATIONAL!
FASHION FORWARD, SEXY YET SOPHISTICATED!
for the specifics to implement and create a wall to wall packed
bar/club every Thursday Night for four weeks straight. It's the
50th anniversary of the "SPORTS ILLUSTRATED SWIMSUIT EDITION".
This year's issue was their most ambitious, 17 Models on seven
Continents, and this Year, a Special Summer Swimsuit Extra
Edition, And your not capitalizing on Kate Upton or the "SI
CAN SOMEONE TELL JON TAFFER WHO IS IN HIS SIXITES, THAT HE IS A
BAR CONSULTANT, AND NOT A BAR INSULTER!
WHY DO "BAR RESCUE" BARS ONLY HAVE 1 PERSON IN THE KITCHEN?
posed this question to "Bar Rescue Chef Brian Duffy", and was
Quite often your right, you will only see 1 person I work with
in the kitchen, that is because the rest of the kitchen staff
chooses not be shown on camera".
makes sense to me NOW, because I have never advised any bar that
puts out great food to have just 1 person be the dishwasher,
prep person, cook, and sous chef as well as do inventory, clean,
and put the dated, labeled foods in the walk-in @ the end of the
night. One person would fall flat on their face. Thank You Chef
Duffy for your prompt and logical response.
Duffy went on to say "Bar Rescue" already has the menu items to
choose from for each individual bar's food offerings. Again,
makes perfect sense.
While the appearance is of spontaniety, it is actually all well
planned and pre planned It's "Reality Edited for Best Ratings
TV", no different than the rest of that genre. Again, Thanks to
Chef Brian Duffy for his up front, and forthright responses.
COOK ON CHEF !@!! I did observe on the New Orleans Episode,
there were more than 1 on the Kitchen Staff. It was hard to
swallow the fact that this kitchen could not make "GUMBO" being
right on Bourbon Street? But that was remedied by Day Five.
RICHIE'S RANDOM RESTAURANT RANTS
WHY DO SO MANY BARS, RESTAURANTS, CLUBS, HAVE THEIR
STAFF BEHIND THE BAR, SERVING @ TABLES, STANDING @ THE DOOR WEAR
SO BURNT OUT ON SEEING GREAT LOOKING EMPLOYEES DRESSED IN DRAB
BLACK DURING THE DAY, @ NIGHT.
NOT, SILK SCREEN, EMBROIDER, AIR BRUSH, YOUR LOGO IN A HUGE
DESIGN, IF YOUR GOING TO MAKE BLACK THE COLOR OF WORK FASHION?
"Olive Garden" just converted from colorful ties and light color
uniforms to total black, from top to bottom, but with a nice
sized logo to offset the all black Server Fashion. With lunch
now $6.95 for Soup, Salad, Entree and all the breadsticks you
can eat. I hope the all black uniforms are a turn on and not a
tune out. With 3 course dinners now starting at $12.95 for ALL
you can eat Soup, Salad, Breadsticks, then an entree and
dessert, I see the focus is on price big time, as well. These
are the results of a brand new CEO, charged with simply making
generate sales, you have to bring people through your doors.
have to offer low calorie, delicious dishes, not just all you
can eat breadsticks. So where do you start? You begin with your
Menu, the elements of what it offers, what it features, how
healthy is it, what are the prices? And visually, the menu needs
to be a FOODIE PHOTO MENU. No longer words and more words. Stop
trying to enhance a dish's appeal through words, a picture tells
a thousand words. Take that paper menu full of words, prices,
"INVITE TO DINE", to a Pictorial Patron Presentation" that
entices, that the dining guest to envision a mouth watering
dish. It's all in the "Picture Perception". Tear up those cheesy
menus, stop giving dining customers, huge, over done page after
page of descriptive items, that are simply over stated and
under expressive. Every time you hand someone dining, that
outdated, antiquated, worded Menu, you are showing a complete
lack of "Current Cuisine".
The simplicity of the "Menu Makeover" is as easy as bartering
out the photographer, the printer, and you will find zero cash
cost, total Food/Beverage Trade. Expect a 50% increase in both
foods featured, Craft Cocktails featured, Craft Beers featured.
Stop suffering, start succeeding. Email
Finally, your front windows, take your menu out, that's right,
take your menu out and replace it with "Pictures of your
delicious dishes in digital photo frames" that capture the
person's attention and leads them right through the doors into
your restaurant, where "THEN", you can present them with your
visual menu to re-enforce your new approach to Menu Marketing.
I have had restaurants put these digital frames in their windows
and increase their business by 25% a week, from foot traffic
that walks by. If your Restaurant is not on the main drag but
off the beaten path, and you have no foot traffic, then this
tactic will not be effective, obviously.
"HOOTERS HAS GOOD MARKETING CONCEPT THAT NEEDS TWEAKING"
"HOOTERS" IS giving away a 23 ounce beer in a "Collector's Cup"
after a Spring Training Game in Communities where Major League
Teams play. It is an enticing offer, the only problem is there
is no food purchase attached. All you have to do, is show a game
ticket stub. "HOOTERS" is known World Wide for their Wings, the
smart thinking strategy would of been to tie in an order of
Wings, and then receive the 23 Ounce Beer Free. With this
Marketing Lure, you bring in Families, and justify the cost of
the beer and cup.
the CEO of "HOOTERS" was on "UNDERCOVER BOSS" he discovered
first hand the poor image that so many Women had of "HOOTERS".
Another Tactic I would of added was a Free Glass of Wine with a
ticket stub, again tying in the an order of Wings.
"HOOTERS" has a far too narrow direction, when it comes to their
marketing. The CEO should of taken an aggressive inside out
shake up when he returned from his "UNDERCOVER BOSS" experience.
This beer offer does not reflect a savvy wide reaching
marketing concept. I would triple "HOOTERS" present gross and
reverse it's decline in overall image, sales, and perception.
Too many offers are "Panic Promoting" to drive traffic into a
particular food and beverage chain, this "FREE 23 OUNCE BEER in
a Collector's Cup Promotion is exactly a panic plea. If you are
at your wits end with marketing, promotions, lack of customers,
going cheap, email
"MARKER'S MARK", COMPLETE TURN AROUND OF A BAD CONSUMER
DEICISION, IN LESS THAN TEN DAYS.
WHEN I SPEAK OF "DAMAGE CONTROL" I REFER TO WHAT I WOULD DO WHEN
A FOOD, BEVERAGE, LIQUOR ON PREMISE, OFF PERMISE, ESTABLISHMENT
OR VENNDOR, MAKES A PR BLUNDER. "MARKER'S MARK" CHOSE TO GO
PUBLIC AND ANNOUNCE THEY WERE REDUCING THE PERCENTAGE OF ALCOHOL
IN THEIR LEGENDARY BOURBON.
BUT, THEN.............................................DUE TO THE
PUBLIC'S OUTCRY, THE COMPANY TOOK THE UNPRECENDENT MOVE TO
REACCESS THEIR LAME DECISION, AND "MARKER'S MARK" WILL CONTINUE
WITH 45% ALCOHOLIC CONTENT. NOW THAT IS HOW I WOULD OF HANDLED
SUCH A MAJOR MISTAKE IN NICKEL AND DIME COST SAVINGS, THAT
CAUSED MILLIONS IN NEGATIVE PR, BUT WAS SAVED BY EVEN MORE
MILLIONS IN POSITIVE PR. KUDOS TO BILL SAMUELS, CEO OF "MARKER'S
MARK". YOU AND I THINK EXACTLY ALIKE, ON THE REVERSAL, NOT THE
IS ONLY ONE PREMIER EFFECTIVE RESULT PRODUCING TEXT SOURCE!
FOR Years, I have touted the Power of Texting ,
the most insightful, detailed, delivering "Text Resource".
stop using those that say they can, and end up proving they
can't. I have seen first hand, up front and personal, their
skills, unleashed for bars, clubs, lounges, stop wasting time,
money and GET CROWDED!