AUGUST 2017 - BAR MANAGEMENT SUCCESS
All too often Bar Managers and Bar Owners ignore their obvious problems, their major challenges, their much needed attention, and simply operate their bar at half the revenue stream it should be generating.
Sports Bars rely on games, on more games, forgetting that on nights there are no sports no "UFC", no "PAY PER VIEW" of any kind, they still have to do business.
So, they open but offer nothing but the predictable.
Bar & Grilles, run food specials, same boring "Happy Hours" Format, same feet to sleep bands and DJ, without ever ENERGIZING their Format.
Restaurants, let all that space they have, go to waste, when they don't transform into a "NIGHTLIFE EXPERIENCE", catering to upscale Spenders. "Bar Management Success" is based on:
and HANDS ON, meaning if someone doesn't show up for work, if the kitchen or the bar or table clearing needs assistance, a Good Manager would jump right in and lead by example.
There are far too many people in management positions in the Food and Beverage Industry, that are sadly unworthy of holding such titles, being paid such money.
When a Manager shows his lack of regard in any aspect of operating, overseeing, and overtaking a challenging problem, they should be discharged.
Sorry, but competition is too tight, times are too rough, customers are too demanding to let mistakes go undone, to let dirt, slime, dust accumulate. To let Employees smoke outback when they have tables, and patrons at the bar.
When a DJ is not at his turn tables, but rather hitting on a girl or hanging with friends.
When a cook or chef is drinking on the job.
These are just the basics of "FIRES, A GOOD MANAGER NEEDS TO PUT OUT ASAP".
Too many Managers do not grasp "Social Media" and how vital it is to the establishment's very success.
Too many Managers take too much time off from being on the premises and HANDS ON.
Too many Managers hit on both fellow employees and customers.
Too many Managers don't deserve what they are paid.
Too many Managers are not paid what they do deserve.
Managers read your Reviews online, make the necessary changes, and improvements that Customers are taking the time to address.
Managers, if your Owner is "Tight Fisted" and won't help his own establishment make serious money, then look for another job elsewhere.
Life is far too short to be a "Miserable Manager" because of an "Outrageous Owner".
I have never seen so Many Owners who think they know the "Bar Business inside and out" and yet, they are losing customers, losing money, losing employees, because of their EGO.
They refuse to listen to those who know far more than they do.
These Owners would rather close down, than prosper and profit from EXPERTS who are Miles and Miles ahead of them in Knowledge, Creativity, Expertise, Management, and making record revenue.
These Kind of Owners are their own worse enemies.
They are abusive, foul mouthed and have no self esteem.
This is why their Managers are beaten down mentally, emotionally and just don't even want to go in every night.
If your a Manager living this "HELL", get out now.
Life is too short to work for someone who is "BROKEN".
Who drinks at their own bar and berates everyone.
Who thinks they know it all, and in reality know next to nothing.
They are angry, narcissistic, treat their Female Staff with utter disrespect, "QUIT".
Seriously, why take this abuse?
Go where the Owner is caring, sharing, giving and living.............................
Bars thrive on Promotions, on "WOW FACTORS", on "FAB", on "FUN", bars just "DIVE", when they have NONE.
I have seen first hand Owners Out Of Control.
From drugs, to sex, from control issues to no character, no values, no morals, no respect, our Industry should be a Proud One of the keyword "HOSPITALITY", it's always thinking of what can you as a Manager do to improve, increase, incorporate "FRESH", into your dull, predictable, boring, stale Atmosphere, Format, Concept?
I know exactly what it takes, and how to implement the CHANGES.
Why keep doing what you know is not working, what you know is not making you money,what you know is just your "EGO"?
What Your DJ Spins, What Your Bands Play are vital to what your "CASH FLOW" is.
You can't make $, with patrons sitting in their seats.
You can't make money giving away the bar cheap.
You can't make money with "Ladies Drink Free".
You can't make money "BAR BEGGING".
I don't care how many people are in the Dive Bar down the Street, drinking cheap.
You bring and attract and draw Beautiful Women and Men who spend in, FOR WHAT YOUR DOING.
That is the engraved in Stone, "STRATEGY TO THRIVE".
FORGET THE "DRINK", BARTENDERS BRING ON THE CANDY LIQUOR! THE NEWEST TREND IS
TAKING LIQUOR AND CRAFTING IT WITH CANDY INSPIRED COMBINATIONS. I SAY TAKE A
"HOT FUDGE SUNDAE", A "BANANA SPLIT", "BROWNIES", "CHOCOLATE CHIP COOKIES"
"OREOS", PASTRIES, AND CREATE YOUR OWN "SIGNATURE FUELED DRINK DESERTS". YOU
CAN BUY THE PRE MADE TOP QUALITY DESERTS, OR START FROM SCRATCH. THE
UNIQUENESS OF THE PRESENTATION IS, YOU WILL PROBABLY BE THE ONLY BAR, ONLY CLUB,
ONLY GENTLEMEN'S CLUB, DEFINITELY ONLY SPORTS BAR, TO SERVE THESE "DRINK
DELIGHTS". THE PRESENTATION IS PARAMOUNT. THE TASTE IS A MUST. THE PRICE CAN BE
ABOVE THE NORM, BECAUSE WHAT YOUR OFFERING CERTAINLY IS. CONTACT YOUR LOCAL
NEWSPAPER'S FOODIE EDITOR, INVITE THEM IN FOR A TASTE. CONTACT SINGLES CLUBS,
CONTACT THE UPPER CRUST MAGAZINES OF YOUR AREA, INVITE THEIR FOODIE WRITERS IN.
THE OVERALL STRATEGY IS TO POST PICTURES AND VIDEOS ON THE WEB, I MEAN SATURATE
EVERY FORM OF SOCIAL MEDIA. BE THE BUZZ OF BARS IN YOUR COMMUNITY. CURRENTLY
HERE ARE THE BEST SEVEN "LIQUOR INFUSED DESERTS". HERE ARE THE TOP SEVEN:
1. Pineapple Jamaican Rum, Tarte Cupcakery Company
Cost: $9.99 for an 8 oz container
If you like piña coladas, this bear is for you. This delightful candy smells like vacation. Just opening the package will make you happy that its final destination is your mouth. Though the bear itself is a little sticky, the treat tasted pleasantly sweet, bearing a delightful pineapple taste.
Cost: $8.50 for a candy cube
2. “Paloma Por Favor” sour gummy, Sugarfina x Casamigos Tequila Collection
Coming in at a close second is the Instagram-worthy "Paloma." The millennial pink wedge rolled in sugar crystals has a grapefruit scent that hits as soon as you lift the lid. The candy, made with Casamigos Reposado tequila, also boasts the authentic tartness of a ripe grapefruit.
3. “Shake Your Margarita” gummy, Sugarfina x Casamigos Tequila Collection
Cost: $8.50 for a candy cube
This square candy's citrine color is definitely reminiscent of a margarita ... and whatever decisions you recently made after downing a few. The melding of Casamigo's Blanco tequila with subtle flavors of lime and sweet agave makes for a very balanced and smooth treat.
4. Fire Bears, Vine Gelee
Cost: $17.95 for 8 oz
A strong smell of cinnamon permeates the glitter-coated bag these crimson bears came in. The gummies taste like the fiery lovechild of a Red Hot and a gummy bear, conceived after a few rounds of the drink whose subtle slogan is "tastes like heaven, burns like hell."
5. Peach Margarita, Tarte Cupcakery Company
Cost: $9.99 for an 8 oz container
The tequila taste of this tart candy is overshadowed by the peach flavor. It's "Tart", it's "Salty" , so you have be a fan of"Tequila" and the Peach, to enjoy this .
Peach Margarita, left, and Pineapple Jamaican Rum-flavored gummy bears from the Tarte Cupcakery Company.
6. Bourbon bears, Sugarfina
Cost: $8.50 for candy cube
This amber treat packs a ton of bourbon flavor into its paws. Fans of Kentucky single-barrel bourbon will be pleased with the bold flavor. Only Affeciandos of this liquor will feel the "overbearing" Taste of Goop's Bourbon Sweet Tea.
7. “Give It a Shot” chocolate cordial, Sugarfina x Casamigos Tequila Collection
Cost: $8.50 for a small candy cube
It's simply THE TEQUILA GEORE CLOONEY, RANDY GERBER AND PARTNER JUST SOLD FOR A BILLION $. The dark chocolate dessert is filled with a sampling of Casamigos Añejo tequila, which bursts in your mouth. ALWAYS SERVE CHILLED.
"Dining Delivery" is in "DEMAND".
From "Blue Apron" to now "Uber Eats", from fine dining to even Panera to McDonald's, Home, Office, Work Delivery is where the $ is for Casual to Fine Dining.
I know of a Deli, "SOUTHSIDE", the food is fresh, prepared the BEST!!
They have a Drive Thru Window with a line of cars blocking the Avenue, they have three to five drivers taking orders to as far as almost 15 miles away, they have pick up inside, and they have sit down dining.
You can't get any more cash flow out of this establishment, except if you offered "Beer and Wine", which they do not want to deal with.
They are also closed on Sundays.
Hey, if "Chick Fil A" can do it, so can they.
"SOUTHSIDE DELI" is a flawlessly run operation.
You order, they call out your name and bring your dishes to you.
They have an Outside Patio.
You just can't be more successful then serving everything, I mean everything FRESH, EVERY DAY.
"Panera" is hiring 1000 drivers.
Publix Supermarkets is testing "Home Delivery".
People want Quality, Great Tasting, Fair Priced, Prepared Foods fast without driving to get it.
People want their shopping done for them, and then delivered to them.
We shall see what impact "AMAZON" has on "WHOLE FOODS".
Because, "WHOLE FOODS" prices are outrageous.
Way too high.
"SPROUTS" runs a meticulous Supermarket.
Florida's Governor, just vetoed a bill, that would have allowed Supermarkets and Drug Stores to have liquor on their shelves right in the stores, instead of having a store right next door, that already sells liquor.
There was no need for this Bill.
People have no qualms about walking into the store next door to purchase their liquor.
Those lobbyists charged huge fees, and got BUPKUS.......
Even if all you see are Wine, Beer and Bottled Drinks, along with www.shotpakinc.com you should be delivering. The key is always double checking the person and their ID and the atmosphere in which you are delivering, because you are liable for the "AFTERMATH". People in these new times, want to have their Beer, Wine, Mixed Drinks, Shotpaks, brought to their doors. Delivery is the "DELIVERANCE OF A NEW STREAM OF CASH FLOW, LIKE YOU HAVE NEVER EVER SEEN BEFORE". Look into your local laws and ordinances, to see if this is viable for you to launch?
FIND OUT WHAT'S WRONG WITH YOUR
Just fill out http://www.promotingnightclubs.com/contact.htm
WHY NOT HEAR THE TRUTH, AND NOT EVEN PAY FOR IT ? SERIOUS OWNERS ONLY, OF SPORTS BARS, LOUNGES, BARS, NIGHTCLUBS, RESTAURANTS, GENTLEMEN CLUBS, BEACH BARS, HOTEL BARS, CATERING HALLS, FEEL FREE TO CALL RICH UNGER DIRECTLY @ 941-552-9866
ALL CALLS ARE RECORDED FOR "QUALITY ASSURANCE".
BE A BAR "DISRUPTOR", STOP OPERATING IN THE USUAL MODE THAT BARS ARE KNOWN FOR.
BE A NIGHTCLUB "DISRUPTOR", STOP OFFERING THE SAME FORMAT WITH A DJ, LIGHTS, SOUND, BUT YOUR MISSING OUT ON ALL THE "WOW FACTORS".
BE A RESTAURANT "DISRUPTOR", CHANGE YOUR MENU UP, YOUR SERVICE PRESENTATION, YOUR ENTIRE ATMOSPHERE.
BE A SPORTS BAR "DISRUPTOR", YOU DON'T, YOU CAN'T SIMPLY DEPEND ON FOOTBALL TO TRIPLE LAST YEAR'S REVENUE. NO WAY, NO PLAY. YOU NEED TO BE FAR MORE THAN YOU ARE RIGHT NOW.
BE A GENTLEMEN'S CLUB "DISRUPTOR", SURE YOU HAVE BEAUTIFUL LADIES DANCING, YES VIP, AND ALL THE EXOTIC CLUB EXPECTATIONS, BUT GO BEYOND THE CAT WALK AND THE POLE NOW.
BE A BEACH BAR, HOTEL BAR, "DISRUPTOR", DO WHAT YOU HAVE NEVER EVER DONE BEFORE. SHAKE IT UP AND IN TURN BE REWARDED FOR IT.
DON'T MAKE PATRONS PAY TO HEAR MUSIC IN YOUR BAR, UNLESS A VIDEO IS SHOWN OF THE SONG AT THE SAME TIME.
VIDEO IS TANTAMOUNT TO MAKING MUSIC EVEN SOUND BETTER.
VIDEO IS THE #1 SOCIAL MEDIA ELEMENT.
JUKEBOXES AS THEY ALWAYS WERE ARE OVAH.
GIVEN YOUR GUESTS, "THE VIDEO" ALONG WITH THEIR MUSIC.
JUST HEARING THE 'BEATS', DOES NOT MAKE IT ANYMORE.
SEEING THE IMAGES TO ENHANCE THE 'BEATS' IS THE WAY IT HAPPENS NOW.
DON'T KNOW WHAT'S HAPPENING IN FOOD, IN BEVERAGE, IN FORMATS, IN FUN, IN "WOW FACTORS", IN FAB, IN DOUBLING, IF NOT TRIPLING YOUR BOTTOM LINE?
THEN IT'S SO SIMPLE, EMAIL: RichUnger@promotingnightclubs.com
Finally, Labor Day Weekend , is the biggest Weekend of Summer. It's four days and Nights.
It's all about "Saying So Long To Summer" with tremendous food,drink, and brand new streams of revenue.
It's all about MUSIC, CONTESTS, CONCEPTS, FORMATS, TO KEEP THE ENERGY GOING DAY AND NIGHT OVER "LABOR DAY WEEKEND".
BUT................IT TAKES A FULL MONTH OF ALL OUT SOCIAL MEDIA BLITZING AND INHOUSE MARKETING.
IF YOUR THE OWNER OR MANAGER, WHO POSTS AN EVENT, A WEEK OR A FEW DAYS BEFORE IT HAPPENS, THEN FORGETABOUTIT.
YOUR WASTING YOUR TIME, YOUR LOSING TENS OF THOUSANDS OF DOLLARS EACH AND EVERY MONTH.
DON'T YOU WANT TO "RE-SET", "YOUR BAR BUSINESS", YOUR "HAPPY HOUR BUSINESS"
YOUR "NIGHT TIME BUSINESS" YOUR "WEEKEND BUSINESS", YOUR FOOD BUSINESS"? THEN STOP PROCRASTINATING AND START ACTIVATING.............................
YOU CAN EITHER CONTINUE TO SINK OR YOU CAN FINALLY SOAR AGAIN.
WHAT'S IT GOING TO BE?