OCTOBER 2016 - CREATING THE "HOT BAR" IN YOUR AREA
Every Bar Owner wants the #1 Bar in their town, city, community.
A Real True to Life Story.
Recently a Pub Owner and his Wife, along with a friend, chose to take a vacant Bar/Club Space, that had been at least six other incarnations.
They were good with their hands, so the two gentlemen broke out the saws, hammers, nails, and started building this bar and club with their own vision. Far and away from the previous horror stories of stabbing's, murder, underage drinking, fights every night, the wrong crowd. the wrong staff, the wrong management, finally the wrong Ownership over and over and over.
SO, weeks go by, new floors, new bars, new lights, new chairs, tables, sound system, new awning, new restrooms, BUT.................................. these three Owners come up with the new "Saying", are you ready for this, now this venue can hold up to 800 people total, when all 3 floors are packed, so here goes, " COME FOR A DRINK, STAY FOR THE MUSIC".
Yup, that's the "Mantra" for this REIVENTED, REFRESHED, REMODELED, RENEWED Venue.
The Three Owners want to attract "30-60 Year Olds".
As they say "We are going to book very popular local bands that have large followings".
"We are also going to serve trays of cheese and meats".
On The Second Floor, there will be a Pool Table and Darts.
On The Third Floor, They want to open a steakhouse.
And I quote the Owners, "There is nothing like this downtown".
They are right. But there also is such a difference, division, diversity in these four age demographics, that in all my decades in this industry, I have never ever seen them all mix in one big space, together.
Another major problem is, when you book local bands that play everywhere in a Community, it is almost impossible to charge a cover.
So, therefore, say you pay your very popular local band $800 for the night, with no cover charge. The first $800 the bar does comes right out and goes to the entertainment.
Add to this, in between sets, you can't just play recorded music, you need to keep the energy "UP", so you have a DJ, who adds to your entertainment costs.
Your Bar Staff has to be "The Very Best" to mix, shake, flair, pour, Creative Cocktails and dazzle your Guests.
Your Door Staff has to be Professional, not Threatening. Every Guest has to be profiled, that's right. Every single guest.
Every Guest should meet a Dress Code Criteria, as well.
Letting people dressed in torn jeans, T-shirts, sandals, people who dress like way too casual, show no regard for your Nightlife.
If you want to reduce the use of foul language, the number of fights, the lack of spending, then implement a Dress Code.
Show your Community you want your bar or club @ Night, RESPECTED.
What are you doing in your Bar, @ your Bar to stand out, stand above your competing Bars?
Why should Women be attracted to your bar?
No, not free or cheap drinks. WRONG WAY.
Take "Halloween", it falls on a Sunday, your entire weekend, should be a "SCREAMATHON". Why just hold the usual Contest on Sunday, when you should have TWO TOTALLY DIFFERENT THEMES For FRIDAY and SATURDAY NIGHTS?
I have the THEMES, Email RichUnger@promotingnightclubs.com
It takes a FULL MONTH of Maximizing "SOCIAL MEDIA" to create A SUCCESS, that no other Bar or Club in your ENTIRE AREA HAS HAD RECENTLY. STOP BEING A FOLLOWER AND BE THEE LEADER.
"IT's Only Impossible, Until It's Done"!!!!!!!
OWNERS OF NIGHTCLUBS, BARS, LOUNGES, SPORTS BARS, RESTAURANTS WITH BARS, GENTLEMEN CLUBS, OWNERS ONLY. CALL RICH UNGER @ 941-552-9866 ALL CALLS ARE RECORDED FOR QUALITY ASSURANCE.
WANT TO OWN, WHAT I CONSIDER THE NEWEST, MOST SUCCCESSFUL FAST FOOD FRANCHISE IN AMERICA?
THEN STAKE YOUR CLAIM TO A "WAHLBURGERS".
WHAT OTHER "QUALITY HAMBURGER FAST FOOD CHAIN", HAS A TV SHOW ABOUT IT AND THE FAMILY THAT OWNS THE COMPANY?
WATCH "WAHLBURGERS" ON AMC EVERY WEEK, EVEN IN RERUNS, THEY ARE HYSTERICAL, YET ALWAYS PUSH THE QUALITY OF THE PRODUCT.
IMAGINE, YOU BUY A FRANCHISE, OR GO INTO PARTNERSHIP WITH THE WAHLBERGS, FOR YOUR GRAND OPENING "BLUE BLOODS" STAR,"NEW KIDS ON THE BLOCK" SUPER STAR, DONNIE WAHLBERG" SHOWS UP. THE NEXT MONTH, CHEF PAUL WAHLBERG, APPEARS IN PERSON. AND WITHIN YOUR FIRST YEAR OPEN, SUPERSTAR MARK WAHLBERG MAKES A GRAND ENTRANCE TO YOUR "WAHLBURGERS".
NOT ONLY IS THERE STAR POWER IN THESE OPENINGS, BUT ONLY THE BEST IN BURGER QUALITY, FRIES, CHICKEN, SHAKES, SALADS, LOOK @ THEIR MENU ONLINE. READ ABOUT THEM ONLINE. LOOK AT THE COLORS AND DESIGN OF A "WAHLBURGERS".
YOU CAN'T MAKE MORE MONEY WITH ANY OTHER FRANCHISE/PARTNERSHIP FAST FOOD CHAIN, THAN WITH "WAHLBURGERS".
THE PROMOTIONS, THE MARKETING, THE BRANDING ARE ALL EXCEPTIONAL. THEIR REPUTATION IS IMPECCABLE.
THEY OWN IT, THE NAME, IT'S THEIR NAME. IT'S THEIR IMAGE, THEIR REPUTATION, THEIR QUALITY, THEIR PRESENTATION, THEIR MENU, THEIR CONCEPT. ALL OF IT.
IT DOESN'T MATTER IF THERE'S A "SHAKE SHACK" ON EVERY CORNER, WHERE YOU LIVE, OPEN A "WAHLBURGERS" AND WATCH HOW FAST, THE COMPETITION EMPTIES OUT, AND YOU FILL UP.
CITIES ARE GOING FAST.
I AM NOT PAID A PENNY,NOR DO THEY EVEN KNOW I AM DOING THIS "PLUG" FOR "WAHLBURGERS", BUT TO ME, IT'S BETTER THAN OWNING A "MCDONALD'S". SUPPOSEDLY, "THERE'S NO SUCH THINGS AS A SURE THING". I SAY, "BUPKUS". "WAHLBURGERS IS A SURE THING". FORGET GETTING INTO THE "PIZZA PLIGHT". RUN FROM THE "CHICKEN CHALLENGE", SKIP THE "TACO TERROR".
FROM "THE FAMILY LED BY MATRIACH, "ALMA", TO THE OVERALL "AMC TV SERIES", OWN ONE AND THEN, "THANK ME"...........
RESTAURANTS, HOW DO YOU PREPARE ALL YOUR DISHES?
CHANGE UP YOUR MENU, YOUR PREP AND TAKE YOUR PICK:
NOW, it's so easy. Take your current menu, your fave dishes, and enhance their "PREP", by using a new way to prepare that dish.
Stop serving in the past, and start "EYES WIDE OPEN", with new "PREP" Cooking Techniques.
Why stay the same, when change makes you far more exciting to dine @ ?
Why stay with just your popular dishes the usual way?
Keep that option open, but add a new presentation as well.
Never, has this business been so tough to thrive in, as it is now.
FYI, "Olive Garden" and "Cheesecake Factory" are now doing the numbers they are use to.
People are not flocking to either as they use to.
They want fresh new alternatives.
Want to enhance your perception in your Community, as well as gain free Media Exposure?
Why not tie in a Charity, have an "ALL WHITE NITE", meaning everyone wears just "White", and roll out those new ways of serving the same fave dishes?
Email, RichUnger@promotingnightclubs.com, he eats, sleeps and breathes filling every table in your dining room, five nights a week.
All Restaurants Should Be Delivering.
Want to know how to counter fast food drive thru windows?
Over The past 4 years, Delivery has grown by 69 million orders vs drive thru has declined by 128 million visits.
This Generation does not want to drive thru to pick up their lunch quite often or their dinner, even more often.
They want They want "SERVICE".
In "Amazon" in many cities is offering it's"Prime Now" One hour Restaurant Delivery Service.
Please no excuses, "Delivery" can boost your overall revenue by 50%, if you are smart and know how to implement it, market it, brand it, and execute it.
When you have motels and hotels near you, that have no food service, there's your open door to approach them about using your "Delivery Service" as their "Room Service".
This is no time to be lazy.
Competition is fierce, you can have the Best Chef, the Finest Quality, the Freshest Farm to Table, but if your not doing the business, you risk losing your business.
This 2016, and the entire Restaurant Model is over with.
Cutting edge Cooking, Serving, Atmosphere, Avenues of Revenue are catching many Owners off guard.
Because they are set in their ways.
It's like Restaurants that hold 100 Guests or More, and ignore "NIGHTLIFE" four nights a week.
You cater as I have always said, "To The Movers and Shakers", not the usual no style, foul language crowd. NO, NO and more NO.
I have taken countless Upscale, Family, Chain Restaurants and Transformed them after 10pm into "Nightlife Adventures".
But it takes Consistency, Tenacity, Relentlessness.
Why let Guests, dine at your restaurant, but then go elsewhere for their NIGHTLIFE?
It defies LOGIC in these challenging times.
Guests want "WOW", so give it to them.
First with their "Dining", then with their "Dancing".
ALWAYS OFFER "KIDS MEALS" FOR FREE!
Seriously, is it really worth the few bucks to charge for "Kids Meals"?
The answer is a resounding "NO".
You can't pay for the "GOODWILL", the "BEST BRANDING", the "MAGNIFICENT MARKETING" that you generate from this "STRATEGY".
It's better than any "GROUPON OFFER".
Yes it is.
From Chicken Fingers, to Mac N Cheese, to a Hot Dog, to a hamburger, it costs NOTHING, in Food Costs, to give a KID, a free meal.
"Chipotle" is doing it for all the wrong reasons, that's to win back customers, all their food fiascos cost them.
"SAKE IS FOREVER"!
Move over champagne, a new Parisian sake brand may soon be the toast of the luxury market. HeavenSake was envisioned by businessman and sake connoisseur Carl Hirschmann five years ago. ‘Drinking acidic wines, champagnes or sodas was problematic for me,’ he explains. ‘I discovered that Junmai Daiginjo sake [a pure type of sake, with no added alcohol] was three times less acidic than wine, so I stuck to sake.’ Hirschmann then partnered with publisher Benjamin Eymere and Etienne Russo, founder of fashion show production company Villa Eugénie, to launch his own brand.
HeavenSake is a Franco-Japanese collaboration, developed with Japanese sake producer Dassai and Régi.s Camus, winemaker of the Piper-Heidsieck champagne house since 1994. Camus visited the Dassai factory in Yamaguchi prefecture, where the launch blend, HeavenSake Junmai Daiginjo, is produced, and immersed himself in the sake-making processes. The blend’s fragrance is a composition of lily, iris, lilac, hyacinth and jasmine as well as herbal notes, while the taste is suave and fruity. In the champagne monopoly of art and fashion events, the drink is set to pose a novel alternative.
WANT TO KNOW WHY CUSTOMERS ARE NOT COMING INTO YOUR RESTAURANT?
Here's The Reasons:
1. 40% of Dining Patrons choose a restaurant for "TASTE".
2. 39% of Dining Patrons choose a restaurant for "Healthy Menu Options". How many do you have? Low Salt? Low Cholesterol, Gluten Free, Fresh Seafood, Farm to Table Vegetables
3. 20% of Dining Patrons decide where to dine, based on LOCATION.
4. 51% of Dining Patrons prefer to dine in "Quick Serves" for lunch. That's where "Lightening Lunches" come into play. I created them 30 years ago. They are very successful.
SO, YOUR GOING TO HOST YOUR "HALLOWEEN NIGHT" ON SATURDAY NIGHT, BEFORE "HALLOWEEN MONDAY", INSTEAD OF HAVING TWO NIGHTS OF "HALLOWEEN"?
YOUR FIRST, OF COURSE SHOULD BE ON SATURDAY NIGHT. ABSOLUTELY.
BUT, WHY WOULD YOU NOT ALSO HAVE "HALLOWEEN" ON "HALLOWEEN", MONDAY NIGHT?
THE NFL GAME IS "THE BEARS VS THE VIKINGS".
I MEAN COME ON, THIS IS AN EASY $10,000 NIGHT, IF, IF, IF, YOU DO IT RIGHT.
IF YOUR JUST GOING TO SHOW THE GAME AND HOLD A COSTUME CONTEST, FORGETABOUTIT.
BUT IF YOU WANT TO GO "ALL IN" AND MAKE THE MONEY THAT THE TRICKS OR TREATS WILL BRING YOU, THEN EMAIL RichUnger@promotingnightclubs.com
THE TOP -SHELF TEN BEST CRAFT WHISKEY DISTILLERIES ARE:
1. BALCONES DISTILLING
2. KENTUCKY PEERLESS DISTILLING CO.
4. TUTHILLTOWN SPIRITS DISTILLERY
5. WESTLAND DISTILLERY
6. GARRISON BROTHERS DISTILLERY
7. MOUNTAIN LAUREL SPIRITS
8. HIGH WIRE DISTILLING
9. BREUCKELEN DISTILLING
10. HIGH WEST DISTILLERY