APRIL 2015 - STOP THE DRAMA BEHIND YOUR BAR !
You see it on Chef, Restaurant, Bar Reality TV Shows.
You live it first hand in your Bar, Restaurant, Club, Bar & Grille, Sports Bar, job, "DRAMA".
Owners, Managers, you allow the Drama to go on.
Maybe you enjoy it.
But it creates a major negative working environment.
It is costing you the Owner, more money than your actually making.
"STOP THE DRAMA BEHIND YOUR BAR".
There is no employee dating allowed.
Once discovered, both employees are reduced in hours and on different shifts.
Internal Romance leads to your losing two employees, often one is a great bartender, the other a so so server.
The bottom line is, "THE DRAMA" is overshadowing your bar, club, bar and grille, sports bar, lounge, beach bar's ability to operate at warp speed.
Especially "Gentlemen's Clubs" with weak Managers, who have no discipline, character, morals, or Respect!
The egos, the arrogance, the ignorance has to be left at the front door along with the cell phones.
Business comes first.
No Manager, no Bartender nobody in employment at your food and beverage or beverage only venue is indispensable.
The clashes of employees to see who can get away with what, who can say what and not be dealt with, who can keep showing up late, coming up short in their register, over pouring, not tipping out correctly.
These are all "ZERO TOLERANCE" issues.
Everyone on staff should have one focus.
Providing the best customer experience they can.
Being courteous, polite, prompt, and professional.
Any other behavior is unacceptable.
If your a Weak Owner, fine, let me discharge them.
I have no qualms about letting an employee, who does not give 100%, GO.
There are too many Great Employees, that you can find elsewhere.
You just don't know the two strategies to utilize.
Cell Phone use @ work is not a "please stop using", it's "NEVER EVER EVEN LOOK @ IT."
If the phones need to be locked up in the office or safe, then so be it.
But, it is a fact,when bar employees are on their break, they are 89% of the time late back to their job, because they are texting.
Times are too tough, money is too tight, and in order to compete, you must beat your Competition with the very best Customer Experience possible.
Read the Yelp Reviews on bars, and when you see one star awarded, read the explanation.
It's always about poor Customer Service.
"I can't get a drink", "the bartender was rude", "the server had an attitude", "nobody was around to serve us", "The Manager had an attitude". These are all unacceptable remarks.
NO Wonder, you as an Owner can't pay your bills, while your DJ is hitting on one of your servers.
This kind of Drama is so relevant it gives your competition, the advantage.
Because, not all Bars are run like "Family Feud".
"OMNIA" opened a beautiful, spectacular New Nightclub in Vegas.
My question is simple.
What did any other Nightclub in Vegas do, to take even a small portion of their thunder away?
What did any other Nightclub in Vegas do, to capture the Market with Brand New "WOW FACTORS", "FAB FACTORS" and "FUN FACTORS"?
Oh sure, they launched their Daylife formats, but that was already planned.
Daylife in Vegas is now as important, often more important than Nightlife.
But again, I return to "THE DRAMA", reduce it, lower it to a tolerable level.
The "HE SAID SHE SAID, SHE SAID, SHE SAID", must end.
These are the Money Months, every incident must be validated.
There is too much money to be made, to take time to deal with petty, incidental nonsense.
Before you hire, you do a complete background check, you don't hire "SKIP and HOPS" who go from bar to bar, I have said this 100x.
You don't hire Beauty Only, you hire Brains and Beauty.
YES, I Prefer hiring Women over Men.
It is a fact in far too many jobs, Women make less than the Man who holds the exact same job.
I believe Women DJs should be paid as much as their spin counterparts.
"Stop The Drama Behind Your Bar".
Change shift Schedules
Do not allow off duty employees in.
Defuse Situations, and if necessary, let the person go, with a strong Reference, providing there was no violence, no cursing, no threats, just a clash of egos.
I watch this one bar reality show, why would you keep on staff, that has been at this bar, when it's not making money, and their behavior has been totally unacceptable?
Rule #1, you always clean house.
Rule #2, you always set your policies up and have every new employee sign and acknowledge them in writing.
Rule #3, When it comes to Partners and DRAMA, one buys the other out.
Rule #4, When it comes to Family and DRAMA, those causing the problems are prohibited from entering the premises.
I never said these Resolutions were easy to implement, but they sure do make for a much smoother run bar.
Right now, your not hosting promotions.
Right now, your totally ignoring Social Media Marketing.
Right now, your not collecting email addresses, nor sending out Creative Email EVITES.
Right NOW, your letting havoc run your bar or club or restaurant or sports bar or gentlemen's club or beach club.
I swoop down and eliminate all of this "DRAMA", so that an Owner can "OWN", with a hands on, no nonsense approach.
Right NOW, you should be packed, not lacking Customers.
Right NOW, you should have a no DRAMA operating environment.
Right NOW, only if your an OWNER ready to clean out the DRAMA, but only if your an OWNER. Email RichUnger@promotingnightclubs.com Why continue to dread going into your bar, club, restaurant, lounge, gentlemen's club, sports bar, bar and grille?
Again, Please, only Owners interested in making their Bar, Nightclub, Lounge, Sports Bar, Gentlemen's Club, Alternative Lifestyle Club, Beach Club, Bar and Grille, Hotel Pool Area, "DRAMA" Free, then Email me.Please No Managers, No Family Members, No Friends, No Employees, JUST THE OWNER!!!! PLEASE.............................YOU HAVE EVERYTHING TO GAIN, ZERO TO LOSE.
I observed a Bistro, that does 1.4million a year, the Service and Presentation are Excellent. The atmosphere is ideal. The Management, hands on, table touching, clearing tables, expediting, whatever it takes.
The Owners right there overseeing, and encouraging their Management and Staff.
They have a Shuttle that is a Wrap Around as well, they pick up guests at local hotels bring them in for drinks and dinner, the guests are welcome to take the Shuttle back to their hotel or use "Uber" and go elsewhere.
They have four tables outside, that are constantly reserved.
Their Hostess is cleaning finger prints off the front doors as soon as she seats her guests and has a moment.
There are no Flat Screens, because, the key is "Turning Tables", this operation is not for Sports Fanatics following a game. It is for exceptional Food and Service.
The Bar is all TOP SHELF.
The Servers wear Pinstripe Collared Long Sleeve Shirts and Black Pants.
From the tall thin water glass to the rectangular plates, this Bistro has it down pat.
Their business is up 43% over last year.
From their Shrimp Po Boy, which is the Best in Florida, they are totally "ALL IN", all the time.
Your Restaurant should be run like this, a well oiled, tight run, money making food and drink serving "Hot Spot".
Need, Direction, Expertise, Strategies, Operational Dynamics, HEY, just email RichUnger@promotingnightclubs.com
RIGHT NOW, TAKE DOWN ALL THOSE BEER SIGNS, BEER NEONS, HANDMADE SIGNS, ALL THOSE PENNANTS, THOSE STRANDS OF BEER LOGOS, THOSE ENERGY DRINK SIGNS, TAKE ALL THAT NONSENSE DOWN. YOU ARE NOT A FREE ADVERTISING BAR FOR BEER, LIQUOR AND ENERGY DRINKS. THE DAYS AND NIGHTS OF IN HOUSE MARKETING, BRANDS YOU SELL, HAVE CHANGED FROM SIGNS, BANNERS, NEONS, TO FAR MORE EFFECTIVE, ONE ON ONE CONNECTING RESOURCES.
SO, TAKE ALL THAT DOWN.
GO TO www.mattpecson.com AND BUY CONTEMPORARY POP ART, CUSTOM PAINTINGS AND PORTRAITS.
THIS ARTIST HAS CAPTURED THE ESSENCE,FROM HENDRIX TO MILES DAVIS,THE DEAD.YOU THINK OF ANY ROCK ICON, MATT PECSON HAS CREATED A POP ART PAINTING OF THAT ARTIST.
ONE OF A KIND, ORIGINALS, OR HE WILL.
HE IS "THEE ROCKIN REMBRANDT ARTIST".
THAT'S RIGHT ,YOU READ IT HERE.
I ENDORSE THIS ARTIST AND HIS WORK, BECAUSE......................IT'S ALL ABOUT "WOW" ATMOSPHERE.
REGARDLESS OF WHAT GENRE OF MUSIC YOU PLAY, YOUR WALLS SHOULD REFLECT THE MUSICIANS WHO CREATED THE BEATS OF TODAY.
STOP WASTING MONEY ON WALL HANGING ADVERTISING, CHANGE IT UP TO WHAT IS AHEAD OF THE TIMES, RATHER THAN JUST LIKE EVERY OTHER BAR/CLUB WALLS LOOK LIKE.
All You Serve Is Just Beer & Wine? You've Got a "GOLD MINE"!
As I have said over and over, look at "WORLD OF BEERS", but, I would not rest on my Craft Beer Tap Selection, I would add Nightlife.
You see a Beer and Wine Bar, cannot just feature the best, widest array of Craft Beers.
You have to go far more into the Nightlife Genre to capture the Millennial Market, that will pay for the Premium Craft Beer, but don't want to just watch a game on a flat screen, or play pool.
The RODEO has changed.
The Elephants have left the Circus.
Because all you serve is a magnificent selection of Craft Beers, does not mean you should become locked in that "niche", it's not the way to maximize your revenue return.
You just do not want Beer Aficionados coming in for their favorite hard to find Craft Beer, and then sit, watching sports. That is not going to even pay the Rent.
You want a constant change in customer demographics based on your hours of operation.
Beer and Food alone are not going to make your "NUT".
Especially if your a Franchise operation.
DO not let a Franchise Agreement, keep you from expanding the format, to enhance the cash flow, the demographics, don't be reigned in to a rigid contract, that you have no opportunities to make real money.
"SHARK TANK" is a far better resource for funding, and being an Entrepreneur, than a Franchise that promises you the World and delivers nothing.
I know Yogurt Franchises that are choking their Franchisees, and are only concerned with their monthly fees being paid.
Don't get caught in that "DRAMA".
Don't think your format of Beers, Craft Beers, Craftinis, Bartinis, Mixtinis, Rumtinis, and corners your entire format.
They are just the basics, so that you appeal to your core market, then it's up to you, to expand, enhance and extend your Nightlife to attract Women, and more Women, Men who spend and more Men who spend.
That's where I come in.
You stick to what your basics are, let me bring in "WOW FACTORS", "FAB FACTORS", "FUN FACTORS". What you have to think about, try to create, attempt to brand, spend on marketing, I have already been there, done that, know that it's all a total failure to launch.
Over and Over I hear all the mistakes you have made. All the failures and disappointments.
The TV Reality Bar Show Opening Statement is "This Year over 6500 bars are going to close".
with that remark in mind, don't you think you should step out of the predictable Craft Beer Trade-craft and into a Millennial Must Hot Spot?
From Art, to Fashion, from Music to Contests, from Themes, to Parties, you are missing out on tens of thousands of dollars from Spring into Summer.
Why not just email RichUnger@promotingnightclubs.com
What you are challenged by, I have already conquered.
HIRING MANAGEMENT & STAFF
When you are seeking a Manager, the best individual to hire, is one who has experienced every job within a bar, a restaurant, a club.
You want an all around trouble shooter.
But, what you don't want is a "Skip & Hopper", aka the person who goes from management to management job.
That is not a RED FLAG, it is a Flag on Fire.
Stability, Experience, and Consistency are the keys to hiring a Top Quality Manager.
The Best in the Biz, I have found, are trained by "Bloomin Brands".
Steal an "Outback" Manager.
They have been sent through the best training in the biz.
My Son was a Corporate Trainer for "Bloomin Brands".
They cover all the bases of the day to night operations.
The individuals you have hired to be manager, have not had the moxie, the chutzpah to show leadership. They have not earned the respect of your staff.
They have not taken any actions that are "STAND OUT", to benefit your bar, restaurant, club, sports bar.
They are more friendly, than Manager to every employee.
They will not get in and be bartender, bring ice for the binds, work the door in the background, expedite food and drink orders.
You can't maximize your money, unless you have a Relentless, Tenacious, Leader.
Cursing by your Manager is not tolerated ever.Dressing like a slob by your Manager is a Major No No.
Using their cell phone during work shows a total disregard for you, your staff, your venue.
Drinking while being Manager is totally unacceptable.
The Manager you want, works day and night as if they were an Owner.
Their pay should be based on both their performance and the business they generate.
Trust, Honesty, Character, Morals, Values, all are Mandatory.
Don't use Craigslist to find a great Manager.
As I said, lure a Professional, Disciplined, currently hard working candidate away from a rigid run food and beverage venue. Never ever hire a Friend, a Family Member, a Boy or Girl Friend, keep your business separate from your Personal Life.
Never have so many food and beverage businesses, gone out of business,because of lame, lax, lazy, lethargic Staff and Management.
Why should you be one of them?
You just got back from the Vegas Bar Show, what did you take away from it?
Email me with one Concept, that your going to implement, that you know the
to make it a SUCCESS?
Before you sign a contract, before you spend the $, now that you back on your home turf, think about what your going to spend, what your going to get in return, and will it actually fly in your bar, club, sports bar, bar and grille, gentlemen's club?
Email RichUnger@promotingnightclubs.com run it by me, before it runs over YOU.
HOTEL POOLS WHEN FEATURED AS A "FOOD & BEVERAGE & FUN" AREA, CAN GENERATE FAR MORE REVENUE PROFITS, THAN YOUR ROOMS DO.IN MANY MAJOR CITIES AND SMALLER COMMUNITIES, HOTELS ARE REALIZING THAT THIS TIME OF YEAR, THROUGH LABOR DAY WEEKEND, THEIR POOL, WHEN ENHANCED WITH 'DAYLIFE', IS A WATER FILLED MONEY MACHINE.
I HAVE SEEN A "BEST WESTERN", TAKE THEIR POOL AREA, ENHANCE IT WITH A MINIMUM AMOUNT OF INVESTMENT, YET START SEEING THOUSANDS OF DOLLARS EACH WEEKEND FILL THEIR REGISTERS. THE PROBLEM IS FAR TOO MANY OWNERS AND THEIR MANAGERS ARE SO CONSERVATIVE, THAT THEY JUST LET THEIR POOL AREA, BE USED AS A BASIC POOL, WITH NO FORESIGHT TO CREATE A NEW STREAM OF REVENUE FROM AN AREA, THAT IS 60% READY TO BUILD ON.BUT HOTEL CORPORATE STRUCTURE AKA "THE SUITS" JUST DON'T GET IT.
THEY WANT MORE ROOMS FILLED, YOUR UNDER TREMENDOUS PRESSURE. But,the easiest solution is to take what you already have, and create a new, exciting Cabana, Stanchion off area, that Guests and Visitors pay a Premium to relax, party, stay in. Creating "POP UP POOL BARS", hosting "Eye Popping" middle of the Pool Floating Bars.
I mean I can go on and on about fresh new splash avenues of Pool CASH.
Hotel Managers, Beverage Managers go out to your Pool Area, right now, if it's Noon you should be packed, if it's 5pm you should be packed, if it's 10pm you should be packed.
But your not.
What are you prepared to do about it?
Want your pool area packed?
Email me, RichUnger@promotingnightclubs.com
ON A LIGHTER NOTE REGARDING DATING.
Deal Breaker On a First Date:
A. Declined Credit Card
B. Contesting Bill
C. Not offering To Cover Bill
D. Asking To Split Bill
E. Tipping Under 5%
F. Ordering Bar Liquor Instead Of Name Brand for Date
The US Tax Court has allowed "Free Beer To Customers" as a Tax Write Off.
BUY THIS BOOK OR STAND BEHIND YOUR BAR WITHOUT KNOWING ANYTHING ABOUT THE PAST, THE PRESENT, THE FUTURE OF "UNIQUE", "DELICIOUS" "EXOTIC & EROTIC" COCKTAILS AND WHAT REALLY MAKES THEM SO DIFFERENT.
THE BAR BOOK OF THE YEAR, AND IT'S ONLY APRIL IS "BITTERS & SHRUB SYRUP COCKTAILS", RESTORATIVE, VINTAGE, COCKTAILS, MOCKTAILS AND ELIXIRS, by WARREN BOBROW. EVERY BARTENDER, MYCOLOGIST, THIS IS A MUST READ. A MUST KNOW. A MUST LEARN. A MUST DO.
THE DRINK RECIPES ALONE ARE PRICELESS.
WARREN'S PHENOMENAL INSIGHT AND MOMENTOUS WRITING, IS A PAGE TURNER, OF WHAT BARTENDING SCHOOL NEVER EVER THOUGHT OF TEACHING, OF WHAT HEAD BARTENDERS OFTEN DIDN'T EVEN KNOW EXISTED.
THE BOOK IS A MUST READ !
IT'S THE "FIFTY SHADES OF COCKTAILS".
THE COCKTAIL PHOTOGRAPHY IS STUNNING.
WARREN IS OFTEN CALLED "THE COCKTAIL WHISPERER".
BUT IN FACT HE IS THE UNIQUE, SURPRISING, SURPASSING, "BITTERS & SHRUB SYRUP COCKTAILS" EXPERT EXTRAORDINAIRE.
These Are The Money Months, but your business is down, way down, why wait to reverse the downward spiral?
Why not make the necessary changes NOW?
Why keep doing what your doing with your MENU, when nobody is ordering from it?
Why keep the same Band and DJ, when nobody will even pay you a cover charge to see either/
Why let your club look, feel, rundown, beaten down?
Time to pick yourself and your Restaurant, Bar, Club, Sports Bar, Gentlemen's Club UP, UP, UP.
I would take it from going down to zooming up in a NY Minute.
Don't lose anymore money.
Don't listen to anymore people who don't know anything.
Wake Up, Shake Up, GET UP !!!
Yes, I have said it over and over and over,