OCTOBER 2014 - BARS, CLUBS MUST HAVE "DRINK MENUS"!
The days of Table Tent Beer and Drink Menus combined are OVAH.
No longer, not in these Craft Beer, Craft Cocktails, Craft Wine Times, is a simple two sided plastic Table Tent Menu the norm. Due to the over abundance of Liquors, Wines, Craft Beers, Regular Beer New Products, a "Drink Menu" is not an afterthought, it is an IMPERATIVE.
You can't rely on the brands social media, or TV spots to generate the buzz, that results in your sales of their products. You have to be very, very choosy, as to what Beverage Brands you buy and why?
Then you have to include them into your format.
They have to compliment your bar, your restaurant, your club.
To roll out a Stand Alone Brand and Flavor that you hope your Guests have heard of, is not the way to sell more and more pours these days in this economy. A "Drink Menu", is not a maybe it's a MUST. You will increase your beverage sales by 100% with the "RIGHT", "Drink Menu".
Not a boring typical, same drink, everyone serves Menu, but an innovative, exciting, and "MUST TRY" , "Drink Menu".
This is not a time to take any element of your bar for granted.
Not your "Regulars, Not your "Happy Hours", Not staying with Karaoke, Trivia, and Darts = YUCKKKKKKKKKKKKKKKKKKKKK.
You haven't had a "Drink Menu" ever!
But that was then, this is NOW.
A Creative "Drink Menu", not just a listing of drinks, but rather a eye appealing concept, that captivates your Guest into ordering right off that description.
The difference is, your food menu, has obvious items that should be removed, because they are not selling, your wasting your $ on even buying those foods to have on hand.
But with a "DRINK MENU", your Guests, want to try something new to drink. They have been bombarded on Social Media about Craft Beers, Beertinis, Craftinis, Combinations of Craft Beer and Rum.
The possibilities are endless.
Signature Drinks, Specialty Drinks, Standout Drinks, Party/Celebratory Drinks. It's an entirely new Methodology, It's all about the "DRINK MENU". This is where the real $ to be made is.
Stop, please stop the excuses, procrastinating, discussing with your Wife, STOP!!
START, START, START, roll out your new "DRINK MENU".
I will lead you to BEGIN, but you must take it from here.
How do you take fresh Bar Business from competing places, simple, "YOU WIN FROM WITHIN".
But first, you have to get them in.
Your in a bar district, I would venture to say over half of the bars have no "Drink Menus". They don't get it. They don't grasp the Power of Profiting from a "Drink Menu". You can't increase biz, by lowering drink prices, giving ladies free drinks, offering very cheap shots, or draft beers. The way to double, triple your nightly revenue is through the "Drink Menu."
From Infused to Flavors, from Cross Branding of the Liqueur and a National Edible Brand Flavor to Candy, Ice Cream, The possibilities are endless.
Do this please, go to the front of your bar, take five steps back, look at what your Guests see upon sitting on a bar stool.
What is going to motivate, stimulate and activate them to spend not on their usual "Drink", but instead on a "Drink Menu" SELECTION?
How are you going to present your "DRINK MENU"?
How are you going to price it?
How are you going to inform, educate and provide your Entire Bar Staff to consistently make these Drinks the same way?
Now that you've risen above the norm to feature your "Drink Menu", take down those cheesy beer signs, neons, paper, plastic, all of them.
They do more to detract than attract Patrons from their usual beer or drink to what is on your New "DRINK MENU".
Take down those blackboards with chalk written drink specials, again they are a cheap visible, that hurts not helps your bar revenue.
Ask your bar staff to stop dressing in whatever they want, whenever they want. Consistency behind the bar in every element is positive.
Not having " Set In Stone Policies", are totally negative.
Want to be a "Dive Bar", then remain the same.
Don't expect anything, I mean ANYTHING to change.
But, since your tired of the same old way of operating your bar or club or restaurant, the most significant "Bar Change" you can make, that will show immediate financial reward, is a "DRINK MENU". Email, RichUnger@promotingnightclubs.com It's time you heard from the Best in the Biz. Having a "DRINK MENU", does not mean raising prices, because they are Specialty Drinks, no, not at all.
What your doing is offering an entirely new Bar "WOW", of course the prices should be alittle higher, but not out of this World.
BRANDING YOUR BAR, YOUR CLUB, YOUR RESTAURANT, YOUR SPORTS BAR, YOUR BAR & GRILLE IS THE MOST IMPORTANT ACTION YOU NEED TO TAKE RIGHT NOW!!!
JUST RECENTLY THE OWNER OF A UPSCALE "BLUES CLUB", CLOSED DOWN, THEN REOPENED AS A "BODEGA".
BUT THEIR OPENING WAS AWFUL.
THEY HAD NO PERMANENT SIGN, SO THEY USED A BANNER, THAT WAS NOT SECURED, SO IT BLEW IN THE WIND, THE NAME COULD NOT BE SEEN.
THEY HAD A GREAT OUTSIDE PATIO AREA, BUT NOT A SINGLE TABLE OR CHAIRS OR UMBRELLAS IN THE TABLES TO PREVENT THE SUN.
THEY LEFT THE PATIO EMPTY.
THEIR FOOD AND DRINK MENU IS PRICED WAY TOO HIGH
THE OWNERS JUST RECEIVED A VERY NEGATIVE REVIEW IN THE LOCAL DAILY NEWSPAPER. THE OWNERS DID NOTHING TO REMODEL FROM BEING A BLUES CLUB. THEY DID NOT CREATE A NEW ATMOSPHERE OUTSIDE OR INSIDE. THEY LEFT IT TO LOOK THE SAME, BUT WITH A DIFFERENT CONCEPT AND NAME.
THEY DID NOTHING TO MAKE IT STAND OUT ON IT'S OWN AS A "BODEGA".
THEY DID NOTHING, BUT RUN A HORRIBLE, HIDEOUS PRINT AD IN THE LOCAL NEWSPAPER, A TOTAL WASTE OF MONEY.
THEY DID NOTHING TO BRING A "LOCAL FARM FRESH, HARVEST TO TABLE, PRODUCE CONCEPT. SO THAT THE PUBLIC KNOWS THE PRODUCE AND FRUIT ARE LOCALLY GROWN, THE FISH IS FRESH NOT FROZEN.
THEY CHARGE $4 FOR CHIPS AND SALSA, $4 FOR A BUD BEER. $12.50 FOR A MARGARITA. $12.95 FOR A BURGER W SHREDDED PORK, CHEDDAR CHEESE & FRIEND JALAPENOS W A SIDE OF FRIES. THIS "BODEGA" WILL NOT FLY. THERE ARE AT LEAST SIX OTHER EATERIES RIGHT NEAR THEM, WITH BETTER PRICING AND FOOD.
THE FIVE KEY LESSONS FOR RESTAURANT START UPS THAT SHOULD HAVE BEEN APPLIED HERE, ARE:
1. YOU NEED TO BE FLEXIBLE. THEY ARE NOT.
2. YOU NEED TO CREATE AN ATMOSPHERE OF WINNING FOR BOTH EMPLOYEES AND CUSTOMERS, THEY DID NOT.
3. YOU NEED TO TAKE CARE OF EVERY CUSTOMER, MEANING YOU HAVE TO GO "ABOVE AND BEYOND" TABLE TOUCHING, INSURING THEIR FIRST DINING EXPERIENCE WON'T BE THEIR LAST, BUT RATHER THEY WILL GLOW ABOUT YOU ON "YELP", "URBAN SPOON" AND "TRIP ADVISOR" AS WELL AS FACEBOOK.
4. YOU NEED TO KNOW WHO YOU ARE TARGETING, MILLENNIALS, FAMILIES, SINGLES, COUPLES, EVERYONE, THEN TWEAK YOUR FORMAT TO MEET THAT CRITERIA.
ARE YOU LOOKING TO ATTRACT FOOTBALL VIEWERS, EVEN THOUGH YOU ARE NOT SET UP LAYOUT WISE FOR PATRONS TO VIEW GAMES IN COMFORT AND SIGHT.
5. DID YOU OPEN WITH A HUGE CHARITY EVENT, TYING IN A CHARITY THAT HAS EXCELLENT MEDIA RELATIONS, THAT WILL BRING IN THE COMMUNITY POWER PLAYERS, SO THAT THEY ARE AWARE OF YOU, AND ENJOY YOUR COMP FOOD AND BEVERAGE AT YOUR "PRE GRAND OPENING PARTY"? THEY DID NOT.
FINALLY, DID THEY CREATE A "LOYALTY LUNCH CARD" , AN "AMIGOS DINNER CARD"?
NO, THEY DID NOT.
I HOPE THEY SUCCEED, BUT TOO MUCH EGO, TOO MUCH THINK YOU KNOW IT ALL, TOO MANY SHORT CUTS, WHEN YOU OPEN A CONCEPT THAT IS NEW TO YOUR AREA, YOU HAVE TO GO THE EXTRA 100 MILES TO REACH OUT, AND INFORM YOUR COMMUNITY, EXACTLY WHO YOU ARE, WHAT YOU ARE, WHY YOU ARE?
IT'S NOT EASY, BUT THEN, MOST WHO THINK IT IS, END UP OUT OF BUSINESS.
THIS IS NOT FOR THE THIN BLOODED.
AFTER 40 YEARS IN THIS INDUSTRY, I HAVE SEEN HUNDREDS IF NOT THOUSANDS COME AND MANY, FAR TOO MANY GO.
YOU HAVE TO OPEN YOUR MIND AND LISTEN.....................THEN APPLY.
AT THE REQUEST OF THE OWNER, I TOOK A HOLIDAY INN'S, FOOD AND BEVERAGE FORMAT, AND WITHIN TWO WEEKS, I "INVIGORATED IT" TO AN ENTIRELY NEW FORMAT.
WHEN THE FOOD AND BEVERAGE MANAGER CAME BACK FROM HIS TWO WEEK VACATION, HE CALLED ME, AND ASKED " WERE YOU ON MY PROPERTY, WHILE I WAS ON VACATION?". I REPLIED "NO SIR".
HE RESPONDED " HOW COULD YOU HAVE SUCH INSIGHT, SUCH FORESIGHT, IN KNOWING WHAT OUR PROBLEMS WERE, AND SOLVE THEM, WITHOUT EVER STEPPING FOOT ON YOUR GROUNDS?".
I REPLIED "BECAUSE THIS IS WHAT I DO, AND THIS IS ALL I KNOW".
HOW POPULAR ARE "TRIBUTE BANDS AND ACTS?
Ready for this? They run the gamut from AC/DC, to "Almost Manilow". The key to booking these Acts, are routing, price, demand in your area, selling the Performance out, weeks in advance, creating levers of cash flow from capitalizing on the Performance. These are all moving parts, that must be tweaked, fine tuned and then rolled out.
Does not matter what your music genre is.
Does not matter that you cater to a specific crowd.
When you bring in these kind of Acts, you broaden your reach.
You step outside the box, over the line.
You create a fresh new "INVIGORATED" Brand, that enhances your overall base of revenue.
If this is all new to you, then tread lightly, email RichUnger@promotingnightclubs.com
BUT DON'T BRUSH OFF THIS FORM OF LIVE ENTERTAINMENT, FYI, PERFORMING ART HALLS, VEGAS VENUES, CITY FORUMS ARE ALL PRESENTING THESE BANDS THAT ASSUME THE PERSONA, THE PERSONALITY, THE APPEARANCE, THE PERFORMING CHARACTER OF LEGENDARY BANDS. QUITE OFTEN IF YOU WERE TO CLOSE YOUR EYES, YOU WOULD THINK IT'S THE REAL BAND.
A MOVIE WAS MADE WITH JENNIFER ANISTON AND MARK WAHLBERG, ABOUT A TRIBUTE BAND LEAD SINGER WHO BECAME THE LEAD SINGER FOR A REAL METAL BAND. THE MOVIE IS A TRUE STORY. THE FACT THAT THESE TRIBUTE BANDS PACK IN PEOPLE IS A FACT.
INDEPENDENT RESTAURANTS WANT TO BUILD YOUR LUNCH BUSINESS?
THEN CREATE A LOYALTY PROGRAM THAT IS SO SIMPLE, YOUR LUNCH REVENUE WILL DOUBLE, THEN TRIPLE.
IT'S SO SIMPLE, YOU DON'T NEED AN APP. A "LOYAL LUNCH/FREE LUNCH CARD".
THE PATRON DOES NOT NEED TO EAT IN, THEY CAN TAKE OUT, TEN LUNCH VISITS, AND THE PATRON'S NEXT LUNCH IS FREE. NO STRINGS ATTACHED, NO FINE PRINT, NO RESTRICTIONS, NO REQUIREMENTS. OF COURSE IT'S NOT ABOUT ORDERING A SIDE, IT'S ALL FOCUSED ON SANDWICHES, SALADS, SPECIALS, BEVERAGE NOT REQUIRED. I HAVE TESTED THIS "CONCEPT" FOR A YEAR AT AN 60-80 SEAT EATERY, AND IT WORKED PERFECTLY. PEOPLE HAD NO PROBLEM CARRYING THEIR CARD, IN FACT THEY BECAME ADAPTED TO ENJOYING LUNCH AND WATCHING THEIR CARD GET "CLICKED" FOR THEIR LUNCH. THEY BROUGHT THEIR SIGNIFICANT OTHER, THEY BROUGHT FRIENDS, ALL THEIR LUNCHES WERE "CLICKED", SO WHEN THEY REACHED TEN BOUGHT LUNCHES, THEY RECEIVED THE NEXT ONE FREE. IT IS ALL ABOUT A CONSISTENT LUNCH CUSTOMER, BUT THE KEY IS OFFERING THREE DIFFERENT SPECIALS EVERY DAY WITH NONE OVER $7.99 DON'T TRY TO CHARGE $10 PLUS FOR LUNCH, NOT NOW,NOT IN THIS FIERCE FOOD FIGHT GOING ON.
LET THE NATIONAL CHAINS PLAY WITH MOBILE APPS AND SPEND THOSE TECHNOLOGY DOLLARS. YOU DON'T NEED TO. I FOUND GIVING AWAY A LUNCH AFTER A PATRON HAS EATEN TEN OR HAD FAMILY , FRIENDS ADD LUNCHES TO THE CARD, MADE FOR A SIMPLISTIC, POPULAR, METHOD TO GENERATE A SIGNIFICANT INCREASE IN LUNCH BUSINESS. FROM 11AM TO 2PM EVERY DAY BUT SUNDAY. THE ADDED BONUS, WAS THE CUSTOMERS WANTED TO KNOW ABOUT DINNER.
THERE WAS NO LOYALTY CARD FOR DINNER. I DID CREATE "MATCHED MEALS W WINES. A FOCUS ON "SEAFOOD" DISHES. PLEASE, STOP WITH THE EXCUSES, THE COMMENTS "IT WON'T WORK", "OUR CUSTOMERS WILL NOT DO IT". WRONG, WRONG, WRONG. THIS "LUNCH LOYALTY CONCEPT" DOES WORK, WILL INCREASE BUSINESS, CREATES NEW CUSTOMERS, TAKES SLOW LUNCH DAYS INTO BUSY LUNCH DAYS. THE KEY IS "K. I. S. S.",= KEEP IT SIMPLE STUPID. THAT'S HOW YOU DO IT. WANT TO IMPLEMENT THIS "CONCEPT" BUT HAVE CONCERNS? EASY, EMAIL RichUnger@promotingnightclubs.com
ATTENTION CLUB PROMOTERS,
PLEASE DON'T ASK ME FOR "WOW FACTORS" ON A THURSDAY NIGHT, WHEN NFL FOOTBALL VIEWING IS @ AN ALL TIME HIGH.
YOUR LETTING LADIES IN FREE.
YOUR GIVING LADIES FREE DRINKS.
YOUR USING RADIO, FLYERS, & FACEBOOK, AND CAN'T EVEN BREAK EVEN.
BECAUSE UNLESS YOUR IN VEGAS, WHICH DOES NOT NEED CLUB PROMOTERS TO MANAGE THEIR NIGHTS, THEY USE VIP HOSTS TO ATTRACT MOVERS, SHAKERS, AND HOT WOMEN.
I CAN PACK ANY BAR OR CLUB WITH ONE HAND TIED BEHIND MY BACK IN ANY AREA, BUT NOT ON A THURSDAY NIGHT, WHEN ALL YOU HAVE IS A DJ...................................................
TOO MANY CLUB OWNERS CLOSE ON THURSDAYS, BECAUSE THEY CANNOT GRASP HOW TO, WHAT TO, WHY TO, WHEN TO, WHOM TO, MARKET TO?
SO MANY CLUB OWNERS WOULD RATHER LOSE ALL THAT REVENUE, GIVE UP THE NIGHT.
NOT ME, NEVER ME.
The Top Ten Food Fests In The US:
1. Keene Pumpkin Festival, Keene, N.H.
2. Mushroom Festival, Kennett Square, Pa.
3. National Cherry Festival, Traverse City, Mich.
4. Whoppie Pie Festival, Strasburg, Pa.
5. Bayfield, Apple Festival, Bayfield, Wis.
6. Louisiana Seafood Festival, New Orleans
7. Hatch Chile Festival, Hatch, N.M.
8. Kona Coffee Cultural Festival, Kona, Hawaii
9. Chocolate Fest, Portland, Ore.
10. Maine Lobster Festival, Rockland, Maine
Every restaurant worth its Seafood these days offers a selection of craft beers.
Many featuring local and regional Crafts.
And now all of a sudden restaurants are taking it one step further, brewing their own beers or partnering with local breweries to develop signature suds. • These "bespoke beers" are one of the year's biggest national trends.
Why not create your own "Specialty Craft Beer" with a local or regional Brewery?
The Beer has not only a unique name of it, but also the name of your Restaurant on it.
You sell the beer on premise and off the premises.
Look at all the possibilities?
Stop operating in the past.
Your losing so much money, because you let Technology, Craft Beers, Healthy & Great Tasting Foods, Nightlife after Food Service, pass your Restaurant by.
And you wonder why your numbers are so bad?
Because instead of being an Activator, your a Procrastinator.
When your ready, and I mean ready to "Kick The Tires and Light The Fires" email me.
Because, what you have to think about doing, I have already fine tuned and DONE.
I NEVER EVER USE REAL NAMES OR REAL CITIES WHEN I PRINT THESE KIND OF EMAILS, I RECEIVE AND I RECEIVE ALOT OF THEM.
In terms of the NFL and WOW Factor For Sundays we can blend that in.
We have 5 HD flat Screen Tv sets throughout the lounge. And 5 tv sets behind the bar This a special case in the I am reaching out to you for a consultation on my own terms. For the Good of the Restaurant and Lounge.
The direction that I suggest from here its to please lend me a hand generating results for Sunday Nights first because if we get that right. If we make that the best night of the week, I will be given more nights.
I got this gig as a promoter for Sunday Nights out of bravado and showing results. After nearly 3 and a half months of negotiations with the owner to get this gig. After the Owner went through various promoters and countless concepts that did not work for Sunday Nights. I then, was only given one shot to prove that my team could do a good job for Sunday Nights or somebody else (another promoter with more experience) will get the job.
Even with the somewhat success of Sunday Nights we have had. Even I recognized that its not enough or near as to where its supposed to be not only Sunday nights but as to every night and everything concerning this lounge. The only sure busy night we have so far ares Saturday nights.
If you Mr. Unger show me and our team the way, I will get to work and we generate better results I will have shown the Owner he made the right choice in Me.
Please show me how to be better assist this hospitality spot with a Sunday Night, that I can show great improvement to.
I am also a Bartender and Assistant Bar Manager.
Roberto, taking on such a challenge for a person with very little experience, and facing a Sunday Night Success, makes very little sense.
First, Sunday is all about Football. Regardless of the disgusting domestic violence incidents by individual players, American NFL Fans want to watch, enjoy and root for their Teams.
Sunday Football does not apply to just Sports Bars, I have taken full blown Nightclubs and created Sunday Concepts that begin with NFL and end with VIP.
It requires a plausible Promotion, that will not only keep your Football Fans in the venue, but also attract a fresh crowd as well.Roberto this is all about "WOW FACTORS".
Taking a Theme, a Party, a Concept, and segue right from NFL to "WOW".
One of the primary elements are, attracting Women, young Women who want to interact, participate, and "WIN".
There is no focus on cheap drinks, or free beer.
Being a Bartender, allows you the advantage of tying in a very popular Pour to enhance the extended Sunday Night Format.
Your local Liquor Salesman has to step up and participate.
No sampling, never. But yes, plenty of Point of Sale Goodies to give out.
No Raffles. No cheesy outdated techniques.
No Beer Pong. YUCK.
This is all about you, Roberto.
You pleaded and wanted Sunday Night.
So far your up 15%, IT'S time to go up 50%
Roberto, here's your Overall Direction, tie in Fashion, Music, Art, and all directed @ Women. Add your Liquor Brand.
The objective is to totally deviate from NFL and go "WOW". I have now said that twice to you.
I am trying to stimulate your mind to do what you have taken on.
Packing Sunday Nights. Women, WOW, are the two Transparent Streams of the Concept.
I can't create this for you.
You must rise to the Promotion, make it all encompassing, and present an "Ultimate Sunday Night" that you host for six straight Sundays.
It's the "Endless Sunday Night", Roberto, do not crack under the pressure, learn, absorb, develop and grow.
Straight Up, I am not a "Fan" of club promoters, you have so much to learn, and at the expense of the Owner.
I would of had his Sunday Nights up and packed.
But, you chose to take on far more than you imagined.
So, with that in mind, it's all about "Innovation" you say you have a "Team", Creativity comes from collaboration.
You must create "On Premise Interest", and it's your time to do it.
Good Luck, I advised you to have your Owner contact me, one on one, but you want to do it "ALL" so I wish you much success. The Food and Beverage Venues that rely on people like you, are giving you a great opportunity at their expense.
Take it and Make it!!!
Owners who want "THE BEST IN PACKING YOUR VENUE", Please, simply fill out this form
DON'T HOPE THAT SOMEONE WILL PACK YOUR BAR, PACK YOUR RESTAURANT AFTER FOOD SERVICE ENDS, PACK YOUR CLUB, PACK YOUR SPORTS BAR, PACK YOUR GENTLEMEN'S CLUB, GO TO THE BEST NOW.
IT COSTS NOTHING TO FIND OUT WHAT IT WILL TAKE.
STOP WATCHING REALITY TV AND REALIZE YOUR REALITY,YOU NEED EXPERTISE. I EAT, SLEEP AND BREATHE THIS INDUSTRY EVERY HOUR OF EVERY DAY.
HALLOWEEN IS A RECORD BREAKING NIGHT FOR ALL OWNERS
BUT YOU ARE NOT PROMOTING IT, YOU ARE NOT PLANNING IT, YOU ARE NOT PRESENTING IT IN THE RIGHT CONTEXT, BECAUSE IT FALLS ON A FRIDAY AND I HAVE THE SATURDAY NIGHT FOLLOW UP READY TO GO.
EMAIL, RichUnger@promotingnightclubs.com this year, stop the procrastinating and start activating.