SEPT. 2013 BAR, RESTAURANT, NIGHTCLUB "WOW FACTORS"
I created "WOW FACTORS" decades ago, while every other bar and club was giving away the bar, I was designing, developing, and diving into hosting Nights that went far and away from the usual, from the anticipated, from the predictable. I took my lead from Music, Movies, Fashion, Lifestyles, Culture, Trends, and I capitalized on them to the fullest extent.
But, I must admit, I love the ability to counter every other Bar, Restaurant, Nightclub, in a specific area, and empty them out.
I am not interested in drink prices, in free this, cheap that. This Generation of Millennials are far different than previous Generations.
There were no "SMART PHONES", everyone had a "DUMB PHONE". Today's Generation live on their phones, they have them glued to their hand. Their eyes on fixated on them. They never heard of land lines, or dial phones or any technology from "Back In The Day" ( I so dislike that terminology) This Generation of Millennials" must be marketed to on their terms. They want "CREATIVITY", they want "ENERGY", price is not as relevant as "FUN", "WOW FACTORS" and "FABULOUS". The reason your bar is sinking, your club is dying, your restaurant's night life is not flying is because you just "DON'T GET THEM". You don't know the TEN MUST SOCIAL MEDIA MARKETING ELEMENTS?
You keep waiting for your regulars, who frequented you daily on a weekly basis, but sadly, that Generation is slowly fading away. You are operating in denial. You are losing money. You are refusing to embrace change. You do not want to be innovative, so you shut down some nights, and just go on.
Your Staff is leaving, your menu is outdated, your interior, your exterior, your sign are all way out of synch with 2013.
"WOW FACTORS" are not about one single night, they are all about a consistent implementation of nightly elements that form "THE WOW SPECTRUM". I's not every third Wednesday or every second Friday, that makes no sense at all.
You don't need any "STRESS TEST", there is enough stress in this Business to deal with on a daily basis.
What you want are "RESULTS". Financial, and People Wise Solid, Nightly SUCCESS.
It truly is painful to watch so many out of touch Owners fake their way through operating their bar, their sports bar, their lounge, their bar and grille, their restaurant.
There has never been a time, when Las Vegas Nightclubs are being shaken up by management changes, budget reductions, renovations and name changes, all due to excess.
Luckily "DAYLIFE" came along and is helping push back the red ink, keeping it black.
"Bottle Service" has changed dramatically, it was a "WOW FACTORS", then became a "dull factor", and now with smart minds, innovative tactics, it's rising up again.
It has a new face, a new theme, a new mood, a new ENERGY, and "THE WOW" is back.
REINVENT, REVAMP, RENEW, REPOSITION, REFRESH, are all required to "STALK THE WILD.
A Concept Element of a "WOW FACTOR" is "THE POP PARTY".
You take a restaurant with a Patio, that has never ever had an exciting, enticing Afternoon into Evening into Late Night Format, and you kick off a Season of "POP UP PARTIES".
The "POP UP PARTY" revolves around Art, Music, Dance, Food, Drink, Contests, YES, all of these components are united into one "POWERFUL POP UP PARTY".
The Pop Up Parties, you present should be bigger and better than ever!
Downtown workers ,residents, tourists ( where applicable) can unwind with friends and co-workers while enjoying fascinating ART, All Genres of Music, Dancing a Must, Small Plate Delights, Craft Cocktails and Beers, set in a Beer Garden and live entertainment.
DON'T SPEND A MOMENT REGRETTING WHAT YOU COULD HAVE AND SHOULD HAVE DONE!
Now, is the time to plan your "WOW FACTORS" for
The Night Before Thanksgiving
The Night Before Christmas Eve
New Year's Eve
If your Restaurant, Bar & Grille, Sports Bar, Lounge, Hotel Bar, holds at least 200 ppl, then these four nights combined should generate close to $30,000 Plus for you.
That's right $30,000. PLUS.
But not with a week in advance marketing.
But not with a club promoter involved at all.
But not with radio advertising.
But not with flyers.
But not with cheap drinks, free cover charge.
But not with letting minors in.
But not with Newspaper Ads.
But not with DJ announcements.
But not with Posters hung up in your rest rooms.
But not with ANY OF THE ABOVE PANIC PROMOTING..................................................................
I will not tolerate Slow Nights Wed- Sat, and Sun. when Monday is a Legal Holiday.
I want a great crowd, with a good ratio of women vs men, with high energy, so that people spend on drink and food.
I want those same patrons to come back again, again.
I want those same patrons to bring their friends with them.
When you start doing business, another bar, restaurant, club, bar and grille, sports bar is not doing business.
Your NOT CREATING NEW BUSINESS, YOUR TAKING ANOTHER PLACE'S BUSINESS.
That's what I enjoy the most, emptying out the competition and packing your Venue.
The MIND SET is a Consistent, Relentless, Tenacious Marketing, Format, Entertainment,
Owners cannot, should not, never just listen to someone, try this, do that, ending up with
disastrous Nights, nobody shows up...................................................................................
Forget the rest, contact The Best, stop losing money, wasting time, ruining your club's image.
BEFORE YOU HIRE, AND HAVE TO FIRE, DO A BACKGROUND CHECK!
Too many Owners hire bartenders, bar backs, servers, kitchen help, hostesses, just based on the application, the potential Employee submits.
References are no longer enough, far, far, from it.
What about their background? Their legal status? Their overall life?
Jeff Rossen an Investigative Reporter for NBC News did an intense Segment on how so many Companies never ever confirm, check, or
carry out a comprehensive overview of exactly who you are actually going to hire?
From drug abuse, to legal matters, from arrests to domestic violence, to personal appearance, to constant cell phone addiction ( not contained in Reports), know who you are hiring.
DO a background check.
For just $40 you can find out the A To Z on almost anybody, unless they are hiding their past.
Visit their Face Book Page, find out about this individual, before they are representing your bar, your restaurant, your club, your sports bar, your lounge, your catering hall, your bar and grille.
Quite often these "People Profile" companies will offer significant discounts to food and beverage Operators who use their services on a daily basis.
For example some offer a fee of $30 when you background check 10 or more applicants within 90 days.
How much is it worth to you, to find out the REAL RESUME on those applying for positions at your Food and Beverage, or Beverage only Establishment?
In these times, just having the experience is no longer enough.
No Owner needs employees with drug issues, possible mental health problems, ongoing legal matters, OWNERS need to know.
This is your Business, and just being "GOOD LOOKING" is not a prerequisite for being hired. NOT in 2013 and beyond. Avoid the headaches, heartaches, hassles.
KNOW WHO THEY ARE, BEFORE, BEHIND YOUR BAR THEY ARE?
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Nobody pays me for my "RICHIE RECOMMENDS". It's because I look for "WOW" in every aspect of The Food and Beverage Industry.
This is an element of that Spectrum. It's time to "SHOCK THE SHOT" and you take the giant swig from the old ways to the new innovative, exciting presentation, www.redi2drinqgroup.com try a few cases. Watch your bar patrons eyes widen, and mouths open for this delicious, cutting edge,
"SHOT SHOCK". A Brand New "RICHIE RECOMMENDS" and nobody pays me for my Raves.
WHY PARTNERS DISAGREE, AND THE BAR, CLUB, LOUNGE, RESTAURANT SUFFERS, A PRIME EXAMPLE:
I'm the managing partner of _______________________ We've been open for our 8th year this month, although I'm the newest addition. My co owner and myself have another venue together, called _____________.
I'll start by saying its a good size bar - literally about 4k sq feet, capacity over 200...however, with our reputation and hard work, it's been able to generate between 60-65k in sales per month in a town of less than 50k people. So I don't buy into the "it's been open too long" complaints that some owners say is a problem. However, 2 new players have entered the game here in town and now I'm trying to stay on top and maintain our status as the "it" place in town. So far, so good. I've noticed lately that the newest two bars seem to have entered a price war in their advertising, which I think is a HUGE no-no. I've always refused to price jab back and forth and it's my rule of thumb.
What I'm seeing lately is that while sales have been good for the past 2 years, they've seemed to go stagnant. I'm doing everything I know to do to keep up - special events, karaoke, dart tourneys, and beer pong tourneys. All of these have done well for us, yet no matter what I've tried, I'm still not having much of a response to anything I do on Wednesdays. The only thing that I've hit big with on Wednesday was " Wild Wing Wednesdays" - we sold our wings a little over cost ( cost was 22cents/wing, sold them for 25 cents) and offered buckets of 5 beer for happy hour pricing all night. What we lost in food profits was made up for in increased beer and liquor sales. Yet my co owner thought it a bad idea, so after 2 months of running this special, I reluctantly ended it. Our average night is around 2-2500.00 except Wednesdays, which were around 850.00 - 1200.00. With Wild Wing Wednesday, our sales increased in the 3rd week to about 2100.00 and peaked at 2,470.32 at the end.
I'm wondering if its just me, and this promo was a good idea, or if my co owner was right and there's something else that would do better without sacrificing any real profit on our wings. Your input would be greatly appreciated. Thank You Josh.
MY RESPONSE: Josh, You should have stolen the "THUNDER" of both of these new bars way before they even opened. Their price war mentality is of course going to affect your sales and crowds. The usual will not do any longer.
The "Wild Wing Wednesdays" does not attract the right female to male ratio, nor the spenders. Wednesday is a Fantastic Financial Foray, but it's not about giving away anything. I took a bar in New Jersey that had 200 ppl every Wednesday Night and did $1000 because all he was offering was cheap beer and cheap food.
I had him take down all the Specials off the walls. I advised him to put the FOCUS ON WHAT HE WAS DOING, NOT WHAT HE WAS GIVING AWAY.
After two Wednesdays, his business went from that $1000 to $3000, because he was packed, and patrons were not concerned with price, but more fixated on "THE FUN" and "THE WOW FACTORS" he was presenting.
No Karaoke, No Beer Pong, No Trivia, they are OVER WITH.
Why pay a National Trivia Company huge monthly fees to tie into their Nationwide Games?
Your not "Dave and Busters". Josh, you create Nights that are "OVERNIGHT SENSATIONS", by taking a full month to market, promote, push, pump the Night.
Social Media Marketing, In house Marketing, Word of Mouth Marketing, but you do it with a "SET STRATEGY". Need more Expertise? Email RichUnger@promotingnightclubs.com
My Wife and I love, we live music.
So, naturally, we took over a dive bar/club that had drug dealers, prostitutes, and was run down, but on a highway that over 40,000 cars a day pass by.
This bar at one time had an excellent reputation, but over a decade, it has deteriorated to the worse reputation.
We have remodeled the interior with a stage, added a bar, and cleaned, cleaned, cleaned the filth, the beyond describing, disgusting condition of the interior.
We want to become an established live music venue.
We know that we have along way to go, but what do you think so far of our changes?
BOB, FIRST YOU HAVE TWO WELL KNOWN ESTABLISHED, HIGHLY REGARDED, VERY POPULAR LIVE MUSIC CLUBS JUST BLOCKS AWAY FROM YOU. THEY ARE FAR MORE EQUIPPED WITH LIGHTS, SOUND, STAGE, VIDEO, TO ACCOMODATE
BANDS OF ALL LEVELS. YOUR TRYING TO TAKE A FROG AND MAKE IT A PRINCE. FIRST, YOU SHOULD OF TAKEN THAT THIRTY FOOT CANAOPY THAT IS WORN, TORN AND FILTHY OUT FRONT ON THE CLUB'S BUILDING, AND TAKEN THAT DOWN, INSTALLING A FRESH NEW STRIPES, NEW COLORS, BACK LIT CANOPY.
INSTEAD YOU PUT ALL YOUR MONEY INSIDE AND LEFT THE OUTSIDE THE SAME.
YOU HAVE 40,000 CARS A DAY PASSING BY, AND NOT ONE KNOWS WHAT THE INTERIOR HAS TO OFFER, BECAUSE THE EXTERIOR STILL LOOKS RUN DOWN AND UNINVITING.
I THINK YOU AND YOUR WIFE ARE GOOD PEOPLE WITH A GREAT DREAM, BUT IT'S NOT REALISTIC, NOR FEASIBLE.
YOUR NOT CHARGING A COVER CHARGE, SO THEREFORE, YOU PLACING THE ENTIRE BURDEN OF THE COST OF ENTERTAINMENT ON THE BAR. HOW CAN A BAR BE EXPECTED TO PAY FOR THE BAND, AND THE RENT, THE OVERHEAD?
RICHIE RESTAURANT TRENDS:
A MAJOR TREND,THE BEST NEW LOCATION TO OPEN A SPORTS BAR OR A BAR & GRILLE
Instead of opening in a Strip Center across from a Major Mall, rather than operating down the street as a Free Standing Venue, Now is the time to open "IN THE MALL", either on the outside the best location, or inside by an exit.
Malls all over the USA all seeking Casual Dining, Sports Oriented, "Bar & Grilles". The reason?
They attract Families, Men, and Traffic.
The days of the old food court while still existing, are being enhanced by fresh new "Bar & Grilles".
The lease opportunities are very enticing.
Malls want space leased, the bigger the space the more rent, BUT, not like it use to be. NOPE.
Mall Landlords are acquiescing to making deals.
Even going so far as to add "BUILD OUT DOLLARS".
No longer are fried food the fashion plates of today.
I was in an independent eatery at 10am on a Saturday, and the place had a line to get in.
It seats about 100, but there were easy 150 either seated or waiting to be seated.
The food is all about fresh, locally grown, they have a bakery right next door, that prepares their breads and rolls special.
They have Five Different Versions of the "VEG BURGER".
Each one of them is delicious.
I mean they are truly exceptional.
They have been in their location for years and years, kept expanding as they grew.
They are not a MALL FOODIE.
But back to the new reality, "Bar and Grilles" that have a unique menu, a wide range of beers, a great staff, dominated by Females, and of course a back of the house that has the talent to prepare great dishes at a good price.
I had a planned "Bar and Grille" ask me for my Expertise, as they entered into a Mall Lease, they were concerned with "TRIPLE NET" which is ADDED TO THE BASE RENT.
The "Triple Net" is their share of the real estate taxes, the insurance, and the maintenance on the overall Mall. I suggested that they negotiate to opt out of the monthly merchant's dues for marketing.
Many Malls are no longer even collecting these marketing dues, but rather, putting the onus on outside businesses to host events in the mall, paying for the marketing, the logistics, to reach the hundreds if not thousands of Mall Shoppers.
The Mall asks their Merchants to participate.
This Mall "Bar and Grille" will have a built in market, from just the employees who work in the Mall. They will gravitate to the bar after work to hang out and socialize.
This Mall "Bar and Grille" will do excellent lunch business, especially on Game Days.
This Mall "Bar and Grille" will do excellent dinner business, from Shoppers, and Mall Employees wanting to eat.
This Mall "Bar and Grille" will do over $2million their first year, if not $3million, depending on how they format their "Happiest Hours", and their 10pm till 2am closing hours.
These are "THE MONEY MAKERS HOURS ".
If you are considering opening a "BAR and GRILLE", don't open in a Strip Center, don't open a free standing location, don't open in a building that the previous tenant was a "Bar and Grille" or "Restaurant" that failed. Unless you do as "BONE FISH" did.
They took an "APPLEBEE'S", which is lost, they seriously have no direction, their marketing is hideous, their food is processed and to me never fresh. Anyway, "Bone Fish" took an "APPLEBEE'S" location that went out of biz, and REINVENTED the entire building from outside to inside, you would never, ever, even know it was an "APPLEBEE'S".
That "BONE FISH" is doing extremely well. It has all it's Cylinders fired up. They bury "Red Lobster".
Anyway, back to the Prime Location Of The Present for a "Bar and Grille".
The Major Shopping Center, The Mall in your area wants the best, most unique, upbeat, high energy, Family oriented, but Night Life included, "Bar and Grille" they can find.
Night Life makes your "Bar and Grille" Relevant and Better than all the rest.
NO TRIVIA, WHERE'S IT'S A ONE DRINK NIGHT PER CUSTOMER.
NO OPEN MIC
NO LOCAL BANDS
NO, NO, NO!
Want a NO CHARGE, NO COST Evaluation, easy fill this out, please:
A MAJOR TREND IN FAST FOOD CHAINS IS NOW CATCHING ON WITH INDEPENDENT FAST FOODIES.
"DOUBLE DRIVE THROUGH WINDOWS".
THEY ARE THE RAGE.
WITH FEASIBLE, PERMISSABLE, AND PRACTICAL ADDITIONS, ADDING ANOTHER DRIVE THROUGH WINDOW FEEDS THE "INSTANT GRATIFICATION" THAT THIS "MILLINNIAL GENERATION" WANTS TO BE SERVED FROM THEIR CARS.
THEY WANT QUALITY, THEY WANT SERVICE AND THEY WANT CONVENIENCE.
THEY DO NOT WANT TO WAIT IN A SINGLE LONG ONE WINDOW LINE LANE.
SURE "CHECKERS" AND "RALLY'S" ARE KNOWN FOR "DUAL DRIVE THRUS", BUT THERE IS PLENTY OF ROOM FOR INDEPENDENTS WHERE IT MAKES SENSE, TO ADD ANOTHER WINDOW.
IT IS A TREND THAT MAKES PERFECT SENSE, AGAIN WHEN THE CRITERIA FOR AN ADDITIONAL WINDOW IS MET.
THERE IS A "METHOD TO THE MADNESS", WITH THIS "FASTER FILLING FOOD ORDERS". IT REQUIRES A CONSISTENT SYSTEM FROM PREP TO FILLING TO HANDING OFF.
AS AN EXPERT, IT'S AN IDEAL ENHANCEMENT OF RETURNING REVENUE FROM A NEW STREAM. IT MAKES THE INDEPENDENT STAND OUT, AND STAND ABOVE MANY ESTABLISHED FAST FOODIES, BY CREATING "TWO DRIVE THRU WINDOWS".
NEED OUTSIDE EXPERTISE EMAIL RichUnger@promotingnightclubs.com
I HAVE STUDIED THIS PHONOMENON, AND IT'S NOT JUST ONE REGION OF THE US, IT'S FROM ONE COAST TO THE OTHER.
A MAJOR TREND FOR SO MANY RESTAURANT OPERATORS IS "THE CHIPOTLE SYNDROME".
WHATEVER THEY DO, YOU DO, HOWEVER THEY OPERATE, YOU DO, USE THEIR FORMAT, THEIR PRESENTATION, THEIR STYLE, DO IT ALL IN THE CONTEXT OF "CHIPOTLE".
WHY, YOU ASK?
HERE ARE SOME NUMBERS FOR YOU TO TASTE.
A. REVENUE FOR THE 12 MONTHS ENDING JUNE 30TH WAS MORE THAN $2 BILLION, UP 23.5% FROM THE PRIOR YEAR.
PROFIT MARGINS IN "CHIPOTLE RESTAURANTS" HAVE BEEN IN THE 25% TO 26% RANGE, AMONG THE HIGHEST IN THE FAST FOOD INDUSTRY.
"CHIPOTLE" IS THE NEW "INDUSTRY GOLD STANDARD".
"SLOW FOOD FAST" IS THE COMPANY'S BOAST.
"CHIPOTLE" DOES IT SO WELL, BECAUSE CONSISTENCY, PRESENTATION, SERVICE, QUALITY, ARE ALL ROLLED INTO ONE POWERFUL FORMAT.
MANY OPERATORS TRY TO COPY IT, BUT FAIL.
YOU CAN'T DO WHAT THEY DO, UNLESS YOU HAVE THE EXPERTISE TO EMBRACE, IMPLEMENT AND EXECUTE IT.
WHAT RESTAURANTS, NIGHTCLUBS, BARS, SPORTS BARS, BARS AND GRILLES, LOUNGES SHOULD CONSIDER:
After decades of selling hulking Town Cars to Retirees, Ford Motor Co. wants the Lincoln brand to appeal to the younger, more discerning buyers.
Lincoln unveiled the sleek "MKZ" sedan this spring and six more models will follow.
Now Lincoln is teaching it's dealers how to appeal to the $4 latte crowd.
Ford is bringing Lincoln Salespeople to a boutique hotel in Chicago to learn about the likes, ( Art Museums ) and dislikes ( stuffy old steakhouses) of the so called
"Progressive New Luxury Buyer".
LINCOLN'S NEW TARGET BUYERS are Hipper, more Affluent, better educated and more Female.
THIS is a Lesson all in the Food and Beverage Industry, should take notice of and tweak to your format, your atmosphere, your staff, your style, your image.
I do it all, email RichUnger@promotingnightclubs.com
THE MOMENT YOU SEE THE NUMBERS START SHRINKING, THE CROWDS START THINNING, THIS IS WHEN YOU STOP THE DOWNWARD TREND ASAP. IF YOUR EXTERIOR/INTERIOR ARE IDEAL,
THEN YOU NEED TO ADDRESS THESE 17 CRITICAL ELEMENTS:
IN HOUSE PROMOTION
EXECUTION OF PROMOTIONS:
ONE MONTH, IN ADVANCE MARKETING BLITZ
DECOR FOR ATMOSPHERE
EVENTS THAT LAST FROM OPENING TILL CLOSING
CRAFT BEERS, CRAFT COCKTAILS, CRAFT SMALL PLATES
( EVEN IF YOU HAVE NO KITCHEN)
FEMALE INTERACTION, I MEAN TO ATTRACT HOT FEMALES
"THE WOW FACTORS"
"THE DJ/MUSIC SPUN, VIDEOS SHOWN)
OR EMAIL RichUnger@promotingnightclubs.com Let me guide you or
fill out: http://www.promotingnightclubs.com/contact.htm
BUT DO NOT HIRE CLUB PROMOTERS, DO NOT WASTE MONEY ON RADIO, DO NOT HAND OUT FLYERS, DO NOT BAR BEG WITH CHEAP DRINKS, CHEAPER BEER AND CHEAPEST SHOTS.
DO NOT LET YOUR CUSTOMERS FLOCK ELSEWHERE.
TAKE ACTION NOW. I MEAN NOW.
ZAGAT SAMPLES THE BEST OF SUSHI
THE COST IS THE AVERAGE PRICE OF DINNER FOR ONE WITH A DRINK AND A TIP, THESE ARE THE GOLD STANDARDS OF SUSHI DINING:
AUSTIN: UCHI $56.
BOSTON: O YA $118.
CHICAGO: KATSU, JAPANESE $57
LOS ANGELES: URASAWA $488
NEW YORK: SASABUNE $113
PHILADELPHIA: MORIMOTO $74
SAN FRANCISCO: KISS SEAFOOD $83
WASHNGTON: MAKOTO $78
TARGETING THE LATINO POPULATION, THE DOMINAT DEMOGRAPHIC IN AMERICA FROM NOW ON.
Restaurants, Bars, Nightclubs are clamoring for their attention, but it's not always simple to understand such a diverse group. The Latino population in America represents several distinct cultures, with different groups of Latinos identifying themselves as Puerto Rican or Mexican or Cuban or as members of particular Central and South American regions. In short, it's a language-centric multi-cultural group within the larger melting pot of the nation.
Reports that have studied this demographic,delves into three cultural influences: Country of Origin, Country of Residence and Globalization. How these factors "shape perspectives on lifestyle and identity, and thus, consumers' purchasing decisions, product usage, shopping behaviors" and dining as well as night life preferences was the goal of these Studies.
How do Food and Beverage Establishments,resonate with Latino consumers? How do marketers effectively communicate with Latinos? Are you speaking their language? Do you really understand the culture and market to them as distinct from other large demographic segments? What do you need to know about these most influential consumers?
Through the lense of "multi-cultural influences the following key characteristics were crystal clear,about today's Latino Dining/Dancing Patron:
Food Culture. Three areas reveal culture differences between Latinos and non-Latinos: fresh foods, eating occasions and social eating. 82 percent of Latinos will seek out fresh food. Latinos value the midday meal (comida) more than dinner. Latinos are more likely to be eating socially with family and friends than any other group.
Health and Wellness. Latinos are very aware of their health in that they are concerned about weight control, anxiety/stress, pain or cardiovascular issues, more so than the general population.
ENTERTAINMENT: The majority of Latinos (64 percent) consider Music, Fashion and Atmosphere to be key concerns for their Night Life decision making process. Do you know who
ADASSA, YAN COLLAZO, JUAN MAGAN, LA MAYTE, JUANES, FARRUKO, RENZO, PITBULL, HECTOR "EL TORITO" ACOSTA, TITO NIEVES, SALSA GIANTS, ALSIKIATRA, HENRY MENDEZ, ARE?
THESE ARE THE TOP 12 NATIONAL LATIN DANCE ACTS WITH HITS RIGHT NOW. I AM SURE YOU KNOW OF "PITBULL", BECAUSE HE IS A CROSS OVER PERFORMER, WHO ALSO IS VERY POPULAR IN ALL DANCE MUSIC AND AN AMAZING PERFORMER.
This basic approach by so many Bars, Clubs, Lounges, to simply host a "LATIN NIGHT" is usually a dismal turn out and financial disaster.
Because, there is no connection between reaching out to this fantastic demographic, and connecting to their Life Style in the Night Life Format you offer on these specific nights. Email RichUnger@promotingnightclubs.com
AND THE #1 DRINK SERVED DURING LATIN NIGHTS:
MY MOJITO EXPERIENCE: One strange quirk of the mojito, at least compared to other drinks, is that, although pretty much everyone agrees that it should include white rum, sugar, mint, lime and club soda, many reputable bartenders and cocktail experts disagree about the proper ratio of those ingredients. So, I recruited friends,colleagues to help me figure out the exact recipe I should use. I ended up drawing from a few different sources and settling on this one, which I personally think is ideal:
- 2 oz white rum
- 1/2 oz simple syrup (made using a one-to-one ratio of granulated sugar and water)
- 8 mint leaves
- 3/4 ounce fresh-squeezed lime juice (approximately one medium-sized lime's worth)
- 1 ounce club soda
- Plenty of ice, preferably crushed
Muddle mint leaves with simple syrup for about 30 seconds. Add lime juice, white rum and ice. Stir vigorously. Top with club soda, stir a little more, and serve, garnishing with an unmuddled sprig of mint if you feel fancy.
NOW YOU HAVE THE ULTIMATE "MOJITO"!
The next four Months are critical to your Success or Failure.
This is no time to ignore or deny, but rather act and do !!!!
Email RichUnger@promotingnightclubs.com don't lose
any more money, don't accept any more slow nights.......