NOVEMBER 2016 - YOUR "HAPPY HOURS", ARE NOT HAPPY!
The typical length of "Happy Hour" are 5pm to 7pm.
The typical length of "Happy Hour" are 4pm to 6pm.
The typical length of "Happy Hour" are 3pm to 5pm.
ALL OF THESE "HAPPY HOUR" TIME FRAMES ARE TOTALLY WRONG!
1. These hours are too short.
2. These hours chase guests out the door.
3. These hours don't connect guests to your bar.
4. These hours are too early starting, way too soon, ending.
MY "HAPPIEST HOURS" WERE ALWAYS 4PM TO 9PM "THE LONGEST HAPPY HOURS" IN MY AREA.
MY Strategy was to invite, entice Guests in early and let them stay until the Nightlife Crowd arrived.
Not over serve them, Not over pour them.
I created a "Delish Delights Bar Bites" Menu.
My Bar Staff, mostly female, were trained and encouraged to offer Food.
Our Bar Menu was diverse, from some gourmet shrimp small plates to personal pan pizzas, to caramelized Veggie servings.
We served a lot of "Bar Bites".
We engaged our "Happiest Hour Guests", with interacting Musical Performers.
Of course our "Friday Happy Hours" were "HUGE".
We were known for having "Professionals of all ages", for serving "Females" with a ratio of Five out of every Eight Guests.
Yes, we had a Dress Code for our "Happiest Hours", I wanted Quality Patrons, not Quantity Patrons.
Our "Happiest Hours" were "AUTHENTIC".
We stood out from all the others within a 10 mile radius.
I recruited the "Best Female Bartenders" with the "Biggest Following", from other establishments. This is what "Head Hunters" do in every industry, this is a billion $ Business, unto itself.
But, I didn't need to pay strangers to find my "Bar Best".
I did it myself.
I did not allow any cell phone use by my "Bar Staff", for example, should a Bartender use their cell phone during their shift, I would ask to put their cell phone in our safe. I informed all my Bar Staff that immediate Family, Roommates,Significant Others were to call the Bar Direct, if any Emergency or Urgent Situation arose.
Nobody had a problem with this policy.
I was in a Restaurant recently, where in between serving tables their orders, the Server was texting.
I found it totally un professional, but she wasn't my Server, and it did not affect my Service, so I did not speak up.
In the "Hospitality Industry", the "Food & Beverage Business", nothing is more rude, more unprofessional, more tacky, than anyone from the Manager to the Bartender, to the Server to the Hostess, using their phone during work.
The only reason this goes on, is a total lack of discipline by Ownership and Management.
This preconceived image of those behind the bar in jeans, T-shirts, crop tops, unkept hair, is just a very unappealing appearance, no thank you.
Now "Prime Time" late nite Happy Hours are the "POUR".
To generate late nite biz, so many bars, clubs, even sports bars are offering "Premier Brands Late Nite Happy Hours, midnight to 2am".
My problem with this Format, is, if your not packed on Wednesday, Friday and Saturday Nights already, why "BAR BEG" to encourage patrons to frequent your bar?
It's all about the MUSIC, the FUN, the WOW FACTORS, these three dynamics give your "BAR" the edge in bringing in Patrons, and packing your "BAR" as well with "NEW FACES".
Want The Best In The Biz to Put a Packed "Happiest Hours" Concept in you bar, sports bar, restaurant, nightclub, lounge?
So Simple, email, RichUnger@promotingnightclubs.com ___________________________/
BAR RAGS? Stop using the same disgusting, dirty, filthy bar rag to wipe down your bar. To wipe down your tables.
Why would you use this germ infested, stained, smelly, rag, when you go to "Dollar Tree" in person or online, and buy their "Micro Fiber Cloths" for $1 EACH and show serious sanitary concerns, as well as clean your bar, your tables, without leaving a very sticky residue on the bar or table.
I will never ever understand, why a bartender or server comes over with a "RAG" to clean the area in front of where you are sitting?
Doesn't any Manager realize the visual you are projecting to your guests?
OWNERS OF NIGHTCLUBS, BARS, LOUNGES, SPORTS BARS, RESTAURANTS WITH BARS, GENTLEMEN CLUBS, OWNERS ONLY. CALL RICH UNGER 7 DAYS A WEEK FROM 9AM TO 7PM @ 941-552-9866 ALL CALLS ARE RECORDED FOR QUALITY ASSURANCE.
YOU OWN A STYLISH, SOPHISTICATED UPSCALE BAR, BUT IT'S MISSING THAT ONE FOCAL POINT, THAT ONE CONVERSATION PIECE, TO CREATE CONVERSATION, WORD OF MOUTH, AND THAT PLACES YOUR BAR ON A PEDESTAL ABOVE ALL OTHER BARS IN YOUR AREA.
IT'S A BAR SCULPTURE, CREATED BY THE WORLD FAMOUS ARTIST, "JACK DOWD", GO TO HIS SITE. HE AT ONE TIME OWNED SIX BARS, HE LOVED THE BAR BIZ, BUT BEING AN ARTIST, A ONE OF A KIND BAR CHARACTER SCULPTURES IS HIS TRADEMARK.
MY UNCLE BOUGHT ONE FOR HIS "AUTHENTIC LEGENDARY RESTAURANT/BAR" IN PALM SPRINGS.
DON'T WASTE YOUR MONEY ON TYPICAL UPSCALE BAR INTERIOR, THAT HAS NO DISTINCTIVE, HEAD TURNING
PIECE OF ART.
THERE ARE TOO MANY RESTAURANT GROUPS ENTERING THE UPSCALE BAR WORLD.
THE PROBLEM IS THEY ALL TAKE THE SAME APPROACH.
THEY ALL SPOTLIGHT CRAFT BEERS, CRAFTINIS, AND SIGNATURE DRINKS.
BUT WHAT THEY DON'T EVEN THINK OF, IS THE "IT FACTOR".
"IT HAS TO BE SO STUNNING, SO OUT OF THE ORDINARY, THAT IT IS FEATURED IN LOCAL MAGAZINES.
THIS IS WHAT TAKES YOUR BAR ABOVE AND BEYOND IN THE WAY OF DESIGN AND DESIRE.
I AM A HUGE FAN OF JACK DOWD'S, BECAUSE HE HAS A SKILL, TALENT, NATURAL WAY OF HIS "BAR CHARACTERS" INDOCTRINATING YOUR BAR TO BE "THEE BAR".
VIEW HIS WORK ONLINE, THEN IT'S ABOUT TIME YOU HAD HIS WORK IN YOUR BAR.
HEY, I AM NOT PAID FOR MY "RICHIE'S RIGHT" FEATURES. I WRITE THEM, BECAUSE I FEEL THAT STRONGLY ABOUT THEM.
ALL THIS FOCUS ON FOOD, WHICH IS FINE, BUT THE REAL $ IS AT YOUR BAR!
I HAVE NEVER SEEN SO MANY CASUAL DINING, MODERATE DINING, UPSCALE DINING EATERIES, JUST IGNORE THE BAR, THE NIGHTLIFE, THE REAL EASY MONEY TO BE MADE.
THE CHALLENGE IS, MOST RESTAURANT OWNERS, DO NOT HAVE THE GRASP FOR IMPLEMENTATION OF NIGHTLIFE. BUT THAT IS A MAJOR MISTAKE.
RESTAURANT OWNERS SHOULD KNOW AS MUCH ABOUT BEHIND THE BAR, AS THEY DO, IN FRONT OF THEIR RESTAURANT.
ESPECIALLY, WHEN YOUR AN UPSCALE RESTAURANT, WHY NOT CATER TO UPSCALE NIGHT CRAWLERS?
WHY NOT OPEN THREE NIGHTS A WEEK, AND BRING THE BEATS, THE VIBES, THE MIXES, THE DANCE FLOOR, THE WOMEN, THE MEN WHO SPEND, WITH A DRESS CODE, WITH A 25 PLUS AGE POLICY. IT'S SO SIMPLE TO DO.
I HAVE DONE THIS OVER AND OVER AND OVER AGAIN.
YOU HAVE THE LAYOUT, THE SPACE, THE BAR, ALL YOU NEED IS THE ATMOSPHERE.
ARE YOU CATERING TO "NEAR BEER" DRINKERS?
IT'S "NON ALCOHOLIC BEER".
EVEN "NEAR CRAFT BEERS" ARE COMING ON STRONG.
DON'T IGNORE PEOPLE WHOM,FOR WHATEVER REASONS, DON'T DRINK REAL BEER, BUT DO ORDER "NEAR BEERS".
SEND YOUR LOCAL TV NEWS DEPARTMENTS A "PRESS RELEASE", THAT YOU FEATURE SUCH CHOICES, AND WATCH THE LOCAL NEWS COVERAGE YOU RECEIVE.
I TOLD YA SO.........................
The Best Minds In The Biz, are stating that bars in general should expect a "FLAT" Year as 2016 comes to an end.
I disagree. You can only create so many Signature Drinks, so many Craftinis, feature so many Craft Beers, book the same local bands for so long.
IT'S WHEN, YOU GO ABOVE AND BEYOND THIS TYPICAL FORMAT, ENHANCE IT WITH "WOW FACTORS" AND "FUN", "The Best Minds" predictions go down your bar sink.
Stop being so boring, so stale, so basic.
IT'S WHEN YOU HOST PREMIER NIGHTS, THAT PUT THE FOCUS SOLELY ON WHAT YOUR DOING, NOT WHAT THE PRICE OF A DRINK IS,THAT YOU DRAW A VERY UNIQUE AND UPBEAT CROWD.
YOU ALWAYS WANT MORE WOMEN THAN MEN.
YOU ALWAYS WANT NIGHTLIFE GUESTS WHO KNOW HOW TO DRESS.
LETTING IN JEANS AND TSHIRTS, BRINGS THAT MENTALITY WITH THEM.
WHY BE PART OF THE STATUS QUO, BY JUST DOING THE SAME NUMBERS YOU DID LAST YEAR, THIS YEAR?
TIME TO MAKE THE MOVES.
IT'S NOT ABOUT WHICH BAR HAS KARAOKE, DARTS, CORN HOLE, OR THE USUAL NONSENSE.
IT'S ALL ABOUT THE THEMES, EVENTS, PROMOTIONS, GATHERINGS, HAPPENINGS, CELEBRATIONS, PARTIES, CONCEPTS, CONTESTS, THAT LIGHT UP YOUR BAR, CLUB, SPORTS BAR, GENTLEMEN'S CLUB WITH A FRESH NEW CROWD. THE RIGHT CROWD, THE SPENDING CROWD, THE QUALITY CROWD, YOUR CROWD, FROM NOW ON.
www.shotpakinc.com, Forget the outdated "Jello-o shots", the so out of synch "Test Tube Shots", and get with the times.
The ideal way to sell shots, to increase dramatically your shot sales, to present a fresh new approach to "SHOTS", is to feature "SHOTPAKS".
The Flavors, The Taste, The Packaging , The Pricing, it's THE BEST IN THE BAR BUSINESS.
FOR ONCE, LET YOUR BAR BE THE FIRST, NOT THE LAST, NOT THE FOLLOWER.
Watch your "SHOT SALES" ZOOOOOOOOOOOOOOM