MARCH 2016 - REMEMBER A BARTENDER................

MARCH 2016 - REMEMBER A BARTENDER................

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MARCH 2016 - REMEMBER A BARTENDER................
By RichUnger@promotingnightclubs.com

REMEMBER A BARTENDER SHOULD BE ABLE TO MAKE 90% OF DRINKS, BY TAKING NO MORE THAN ONE STEP.
 How many steps do your bartenders have to take, to make a patron's drink?
Too many bars have too few "Speed Racks".
How can two or three or even four Bartenders behind the bar,attempt to serve patrons, when they all have to share the same POS, the same "SPEED RACK", the same "ICE BIND",the same "Glass Racks"? 
It's 2016, your Bar Guests want their Drinks, their Craft Beer, their Wine, NOW.............................................
But your Bar is not set up for Speed.
Your Bar is so far "back in the day".
From your "BAR TOP", which is bluntly, disgusting.
Your Bar Stools are worn out.
Your Bar Fans are DUST FANS, loaded with dust.
Your Glassware is old, just plain stained.
Why do you even operate a bar?
Look @ what your bartenders wear,appearances are everything.
Why do bartenders rush out the back door to smoke, then come back with "Smoker's Breath"?
Why do bartenders text on their phones, instead of serving guests drinks?
Why do bartenders eat at the end of the bar,when they should be eating at a quiet corner, not in front of your customers.
Why do bartenders ignore the bar, only to chat nonstop to friends, sitting @ the bar?
Why do bartenders run tabs, without having the patron's credit card clipped below the bar right in front of where the patron is seated?
Why do bartenders use a dirty, filthy towel to wipe down the bar?
Why do bartenders curse while behind the bar?
WHY, WHY, WHY, WHY WHY ?

 

 OWNERS OF BARS, CLUBS, LOUNGES, SPORTS BARS, GENTLEMEN CLUBS, HOTEL BARS, CHAIN FAST FOOD UNITS, OWNERS ONLY ARE WELCOME TO CALL RICH UNGER @ 941-552-9866 ALL CALLS ARE RECORDED FOR QUALITY ASSURANCE 
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RESET YOUR RESTAURANT NOW! 

IT'S TIME TO UPDATE YOUR LOOK, YOUR ATMOSPHERE,YOUR TABLES, YOUR CHAIRS, EVEN YOUR SILVERWARE. STOP OPERATING IN THE PAST. IT'S 2016. THE HARD WORK LOOK IS OVAH. THE DARK APPEARANCE IS OVAH.
THE WORN OUT CHAIRS, CHIPPED TABLE TOPS ARE OVAH. THE BENT SILVERWARE IS OVAH.
YOUR GUESTS ARE SLOWLY DRINKING & DINING ELSEWHERE, BECAUSE YOUR INTERIOR IS OUTDATED.
YOU ARE LOSING MONEY BY MORE THAN A FISTFUL OF DOLLARS. WHEN YOUR APPEARANCE BECOMES AN ISSUE, DOES NOT MATTER HOW GOOD YOUR SERVICE, PRESENTATION AND FOOD IS.
WHY IGNORE THE OBVIOUS? IF YOU NEED THE CASH INFUSION TO REMODEL, THEN GET IT. THERE ARE SO MANY DIFFERENT FINANCIAL FUNDING OPTIONS AVAILABLE TO YOU.DON'T TAKE ON NEGATIVE PARTNERS, JUST TO OBTAIN "MAGIC MONEY". BE SMART, BE SAVVY, BE SENSIBLE, WHEN REACHING OUT FOR "DO OVER DOLLAR$".

ALWAYS, EXPAND YOUR SERVICE REACH. DO YOU DELIVER? WHY NOT? IF NOT DIRECTLY, TIE IN WITH A FOOD DELIVERY SERVICE. DELIVERY IS A FRESH NEW STREAM OF REVENUE, TO EXPAND YOUR FOOD REACH, IS JUST WHAT YOU NEED TO TAKE YOUR DISHES TO NEW GUESTS. YOUR CONTAINERS MUST BE QUALITY,NOT CHEESY. YOUR PRICING MUST BE FAIR BUT PRACTICAL. MOST IMPORTANT THE TASTE, THE QUALITY MUST SUSTAIN IN THE DELIVERY PROCESS.
DOES YOUR WEB SITE OFFER "ONLINE ORDERING"? WHY NOT? YOU SHOULD NOT OFFER YOUR ENTIRE MENU ONLINE FOR ORDERING. BUT CHOOSE THE BEST,MOST ORDERED FOOD ITEMS, AND FEATURE THEM FOR "ONLINE ORDERING. VISUAL IS THE KEY TO ONLINE ORDERING, NOT WORD CONTENT, DESCRIBING THE VARIOUS FOOD ITEMS, TODAY'S ONLINE ORDERING GUESTS WANT PICTURES, VIDEO, THEY WANT TO SEE THE FOODS UP FRONT AND PERSONAL.
IT'S TIME TO MAXIMIZE YOUR ONLINE PRESENCE, BY GENERATING INCOME. "ONLINE ORDERING", IT'S WHAT YOU SHOULD OF FEATURED FIVE YEARS AGO, BUT DON'T WAIT ANY LONGER.

REDUCE THE NUMBER OF VENDORS YOU DO BUSINESS WITH. ELIMINATE BORDERLINE VENDORS, THAT YOU COULD EASILY OBTAIN THEIR PRODUCTS FROM ANOTHER SOURCE YOU ARE ALREADY BUYING FROM.
BUT DON'T GIVE ALL YOUR BUSINESS TO ONE MAJOR, HUGE FOOD SERVICE COMPANY.
MAKE SURE YOU PURCHASE YOUR FRUIT, PRODUCE, FROM LOCAL GROWERS.
FEATURE CRAFT BEERS FROM YOUR AREA, YOUR STATE. YOUR GUESTS WANT TO SUPPORT THOSE CRAFT BREWERS FIRST.
SAME GOES FOR LIQUOR, SURE YOU NEED "SOUTHERN GLAZER'S WINE & SPIRITS", BUT "REPUBLIC NATIONAL" IS STILL A VIABLE, PERTINENT PLAYER, WHO WILL DO ALMOST WHATEVER IT TAKES TO GET YOUR BUSINESS, USE THIS THINKING TO YOUR ADVANTAGE.

FINDING GOOD STAFF IS A MONUMENTAL CHALLENGE. THE BEST BAR STAFF YOU CAN HIRE IS FRESH OUT OF BARTENDING SCHOOL, WHY? BECAUSE THEY HAVE NOT BEEN "JADED" BY THE BUSINESS YET. YOU CAN MOLD THEM, TRAIN THEM, GROW THEM INTO YOUR WORKING ENVIRONMENT. WHEREAS, WHEN YOU HIRE A VETERAN BARTENDER, THEY ARE ALREADY SET IN THEIR WAYS, THEY HAVE THEIR OWN ATTITUDE AND BEHIND THE BAR MENTALITY. THESE TYPE OF EMPLOYEES SHOULD BE PUT ON 60 DAY PROBATION, IF THEY PASS THE REGIMENTS OF YOUR OPERATION, THEY DON'T OVER POUR OR OVER SERVE, THEY ARE PROFESSIONAL, PROMPT AND HONEST, THEN YOU HAVE FOUND A "DIAMOND IN THE ROUGH". KEEP THEM.

IF YOUR ONE OF THOSE RESTAURANTS, THAT IN 2016 STILL JUST HAS A "FACE BOOK" PAGE, AND NO WEB SITE, NO TWITTER, NO INSTAGRAM, NO YOUTUBE, YOU ARE MISSING OUT BY 80% OF MAXIMUM SOCIAL MEDIA MARKETING.
IT'S NOT JUST POSTING A PICTURE, OR SOME CONTENT, OR ANNOUNCING AN UPCOMING PROMOTION THE NIGHT BEFORE.
IT'S NOT JUST POSTING, IT'S WHAT YOU POST, HOW YOU POST, WHEN YOU POST, THE INTERNET HAS NEVER EVER BEEN MORE EFFECTIVE, MORE POWERFUL AND REACHES MORE NEW GUESTS, CUSTOMERS, PATRONS, THAN EVER BEFORE. YOU LOOK @ AT IT AS A PAIN IN THE REAR, WHEN IN REALITY, IT'S THE EASIEST, MOST EFFECTIVE WAY TO BREAK AWAY FROM YOUR COMPETITION AND DOUBLE, IF NOT TRIPLE YOUR REVENUE. OH YES, FACT.
STOP IGNORING, PUSHING ASIDE, AND EMBRACE THE WEB. YOU DON'T HAVE TO PAY FOR THE SERVICES YOU REQUIRE, BARTER THEM OUT FOR FOOD AND BEVERAGE. NEVER PAY CASH. BUT ALWAYS UNDERSTAND ALL THE NEW BUSINESS YOU WANT IS YOURS FOR THE TAKING.
YOU JUST NEED CREATIVITY, AND TENACITY. EMAIL RichUnger@Promotingnightclubs.com STOP Losing $$$$$$$$$$$$$
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BARS FACING NEW COMPETITION FROM ONLINE DATING, THE KEY STRATEGY IS TO EMBRACE IT, WELCOME IT & CAPITALIZE ON IT.Digging deeper, the trends get even more interesting. Young adults (ages 18-24) are the fastest-growing group to make the move to online dating, and 22 percent of them report using apps for dating, more than the 19 percent who report using websites. Overall, 27 percent are now reporting that they use some form of online dating; that's nearly tripled since Pew's last study. So even a graduate from the class of 2013 would be saying, "Kids these days!" when looking at the college hookup (er, dating) scene today.
Adults between the ages of 55 and 64 are also turning to websites and apps more often, with 12 percent reporting they've used an online dating site —doubling from Pew's previous study When implementing your Social media Maximum Strategies, use "SNAPCHAT", "INSTAGRAM", YOUTUBE", "TWITTER", "FACE BOOK" And of course YOUR OWN WEB SITE. YES YOUR VERY OWN WEB SITE. Without your own Web Site, you are missing out on over 50% of your potential "Daylife" and "Nightlife" Guests, Patrons, Customers. FACT. 
AS FOR COMBATING "ONLINE DATING SERVICES", GO BACK TO WHAT WORKS BEST, "SPEED DATING" ONLY WITH A NEW UPDATED VERSION, THAT MAKES IT ALMOST IMPOSSIBLE FOR SINGLES NOT TO FLOCK TO.
OH, NO. I CAN'T SIMPLY GIVE YOU EVERY SINGLE ELEMENT OF "WOW FACTORS", JUST BECAUSE I MENTION THEM.
I CAN TELL YOU, I PUT "ONLINE DATING" TO SHAME, WITH MY OWN NEW VERSION OF "SPEED DATING ULTRA".
TAKE THIS WEDNESDAY NIGHT, I WOULD HAVE YOU PACKED WITH SINGLES, PRIMARILY WOMEN, WITHOUT ANY CHEAP OR FREE DRINKS.
BUT ALL ABOUT "BRAINS, BODY, BRAWN".
EMAIL RichUnger@promotingnightclubs.com
STOP HAVING SLOW, SLOWER, SLOWEST WEEK NIGHTS.
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  "ALOFT HOTELS", THE NEW AGE IN WHAT HOTELS SHOULD NOW BE. NO LONGER WALK INTO A LOBBY, BUT RATHER ENTER  AN ENVIRONMENT OF FOOD, DRINK, FASHION, & CHECK IN. THE LOBBY IS NOW A "FOCAL POINT" FOR SOCIALIZING AND INTERACTION.
 YOUR ROOM IS BEYOND ANY HOTEL ROOM ON THE PLANET. IT'S DECOR, LAYOUT, TECHNOLOGY, BEDDING, SECURITY, DESIGN, ARE ALL EYE OPENING.
 THE HALLWAYS ARE CAPTIVATING.
 THE ELEVATORS ARE ENTHRALLING.
 THE STAFF HAVE AN ATTITUDE OF "HIP", THAT NO OTHER HOTEL STAFF PROJECTS.
THE FRONT ENTRANCE, THE POOL AREA, THE EXERCISE CENTER, THESE ARE AMENITIES FAR AND AWAY FROM ANY OTHER HOTEL. THE DAYLIFE WITH LIVE MUSIC @ THE POOL, FRIDAY, SATURDAY, SUNDAYS TO ME ARE $10,000 DAYS AND EARLY-LATE NITE SPLASHES OF CASH. TOTALLY CATERING TO MOVERS, SHAKERS AND BEAUTIFUL WOMEN. YES, THIS IS A CONCEPT, THAT FROM ENTERTAINING TO EXPERIENCING TO EXITING, IT'S WAY AHEAD OF THE REST. "ALOFT HOTELS" ARE MAGNIFICENT ESCAPES FROM THE REGULAR HOTEL STAY. EMAIL RichUnger@promotingnightclubs.com
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   I HAVE SAID OVER AND OVER AND OVER, YOU DON'T NEED A KITCHEN, A CHEF, A SOUS CHEF, A HOOD, NONE OF THE ABOVE TO SERVE DELISH FOOD.
I HAVE TASTED FIRST HAND THE MOST PREMIER DISHES, FRESH FOODS, AND PREPARED BY "TURBO CHEF". YOUR BAR IS MISSING OUT ON EASILY $200,000 A YEAR, BY NOT SERVING FOOD. NO CHEF, NO KITCHEN STAFF, NO OVERHEAD IN THE BACK OF THE HOUSE.
I DON'T GET PAID FOR THIS "RICHIE RANT", THIS COMES STRAIGHT FROM 40 YEARS IN THIS INDUSTRY. I TURNED DOWN TWO TV SHOW OFFERS, NOT MY STYLE. BUT THIS "TURBO CHEF" IS YOUR KEY TO FOOD W/O THE HEADACHES, THE HEARTACHES, THE HASSLES. 
"RICHIE RECOMMENDS" ARE NOT IN ANY WAY SHAPE OR FORM PAID FOR BY ANYONE. I SUGGEST YOU SERVE THESE PRODUCTS BECAUSE THEY ARE EXACTLY WHAT YOU SHOULD BE:

TYSON RED LABEL ALL NATURAL CHICKEN & TYSON RED LABEL ALL NATURAL CHICKEN CRUMBLES ARE MADE WITH 100% ALL NATURAL INGREDIENTS. THEY HAVE ZERO GRAMS OF TRANS FAT PER SERVING, OF COURSE NO "MSG".

MISSION FOOD SERVICE FEATURES "THE HEARTY GRAINS ULTRA LINE OF TORTILLAS", MADE FROM WHOLE GRAINS AND ENRICHED WHEAT FLOUR. THESE TORTILLAS ARE SOFT AND PLIABLE WHILE THEY ARE 40% LESS SODIUM THAN AVERAGE WHOLE GRAIN TORTILLAS AND MUCH LESS SATURATED FAT.
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HOW ARE YOU REACHING "THE EMOJI GENERATION"?
PEPSI IS SPENDING TENS OF MILLIONS ON SOCIAL MEDIA IN "EMOJIS" TO TRY AND RECOVER THE LOST SODA POP DRINKERS, THAT MANY IN THIS GENERATION WANTS NO PART OF. AS BAR OWNERS, RESTAURANT OWNERS, START TALKING WITH SYMBOLS, LEARN THE LANGUAGE. IT'S COMING ON STRONG.
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MILLENNIALS POP THE CORKS & POP SOME MORE! 
NOW,that the Nation's Millennials are all officially 21, this 79 million strong crowd of "Taste-makers" are starting to shape the Nation's appetite for Wine.
They are buying more per person, spending more per bottle, spurring the wine industry into finding new and innovative ways to capture this dominant market share. Millennials now between the ages of 21-38 consumed 159.6 million cases, or 42% of all wine drunk in the US last year.
According to  a recent survey conducted by "The Wine Market Council.
Millennials are splurging. The Survey showed that 17% of this demographic spent over $20 per bottle, compared to only 5% of baby boomer wine lovers.
This is the demographic you want to cater to.
Your Wine Approach has always been a Wine List and a Snob type attitude.
"86" that weak wine way.
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 Just in time for "Spring Break"."Malibu Rum" pours 2 new "FAVES".
"Strawberry Kiwi" and "Pineapple Upside Down Cake".Luv When Rums create "EDGY" New Flaves. SET A "POP UP BAR" WITH "MAKE IT MALIBU".
FEATURE THESE TWO NEW FLAVORS. ASK "MALIBU" FOR POS TO SUPPORT YOUR SPOTLIGHT ON THEIR PRODUCTS. REQUEST THE SPONSOR "BIKINI FASHION FLASHES", AND "CUTE & COOL BIKINI CATWALK  CONTESTS".NO SLEAZE, NO TRASH, JUST ALL BIKINI CLASS. WANT THE BEST BIKINI CONCEPTS, EMAIL RichUnger@promotingnightclubs.com

MARCH INTO SPRING BREAK 2016 WITH YOUR LEAN, MARKETING, PROMOTIONS, DANCE FLOOR DYNAMICS, BAR BITE DELIGHTS, STRATEGIES.
JUST EMAIL ME.


  

Copyright 2015 Rich Unger

 

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