OCTOBER 2018 - HALLOWEEN CONTESTS $ A MUST !
This year, forget about bar tabs, gift cards, .
and other "Halloween Costume Contest" prizes.
MONEY is the ultimate PRIZE.
Give away the biggest case prize in your entire area.
That's right it's a one night cash award for the "Best Costume".
The themes that are "HOT" this year are"SUPER HEROES & VILLAINS", "HORROR", "SPACE", "ARTIFICIAL INTELLIGENCE".
So pick a theme, check out your Vendors of beverages for decorations and if need be, go to www,orientaltrading.com they are very inexpensive and have excellent decorations.
If you join their "email list", you receive "FREE SHIPPING".
The $1 Stores just don't have the really GOOD Decorations you want.
You create a "Halloween Horror Night" that is worthy of a Cover Charge, even if you have never ever charged one before.
"SCAREOWEEN" is the Theme Name I have used and it brings them to "Standing Room Only", BUT, you must really have a very scary atmosphere, your staff must be Vampy and Vampires, fake blood, huge teeth and all.
Each Patron is given a small cup of "Witch's Brew" as they pay their Cover Charge. The Brew is drawn from a Barrel that has dry ice in it, that creates a terrific smoky effect. Of course you have a witch in full costume standing there pretending to stir the brew. Decorations are so vital from outside appearance to all over your interior. Not cheesy decorations, but lots of scary, haunting and spooky atmosphere.
The same goes for your Staff, hold a "Staff Costume Contest" and encourage them to be very creative and to not just wear anything, but wear captivating costumes!
Don't hold your CONTEST till way past Midnight, because that is the traditional hour for CONTESTS, keep your Guests by showing horror movies, having a "Monster Mash Dance Challenge", keep up different Halloween "FUN", going on, so that nobody pays attention to what hour it is. Tease the CONTEST by throwing "SWAG BAGS" of goodies on your dance floor to couples. Serve a great Halloween easy to prepare small plate menu.
Serve a Halloween Tricks All Treats Party Punch" in a unique SOUVENIR,Customer keeps, Halloween Theme Plastic Mug, Cup, Pumpkin Punch Item, a Scary Pitcher, a SKULL PLASTIC CUP, you chose from unique Halloween plastic ware.
Start your Social Media Marketing for "HORRORWEEN" NOW. A Full Month In Advance.
Seriously, ask your Liquor, Beer, Energy Drink Salespeople or their Sales Managers, if need be, for POS, for SWAG, for Halloween Giveaway Support, pssst, THEY ALL HAVE IT. This is one Holiday every Beverage Company you deal with, even Soda Pop, capitalize on and have giveaways for you. Should they say "NO", that is pure nonsense. Go over their heads.
Show funny Horror Movies on your Flat Screens, no sound.
IT'S ON A WEDNESDAY NIGHT, SO YOU WANT A "SCARE,SCREAM, SCREECH" NIGHT.
RESTAURANT OWNERS, MAKE A FARMER YOUR PARTNER!
ALWAYS SERVE LOCAL FROM FARM TO TABLE.
YOU CREATE A SUPPLY CHAIN THAT INCLUDES A WELL THOUGHT OUT RELATIONSHIP WITH A LOCAL, REPUTABLE, RELIABLE, RESPONSIBLE,
FARMER, WHO CAN PROVIDE YOU WITH FRESH VEGGIES, FRESH PRODUCE, AND ON A DAILY BASIS.
INSTEAD OF USING OUTSIDE SOURCES, GO LOCAL.
THIS IS VITAL TO YOUR RESTAURANT'S OWN PERCEPTION AND IMAGE.
DON'T BUY FROZEN OR FROM A VENDOR WHAT YOU CAN BUY LOCAL AND FRESH. THIS IS ONE OF THE BIGGEST FACTORS, DINING GUESTS WANT TO KNOW IN THESE TIMES.
WITH "FARMER'S MARKETS" BEING SO POPULAR ALL ACROSS THE USA, AND PEOPLE BUYING FARM FRESH, SEAFOOD FRESH, BBQ FRESH, FRUIT FRESH, THESE VERY SAME CONSUMERS, ARE SPOILED AT HOME, WHY NOT SPOIL THEM AT YOUR EATERY?
YOU CAN ALSO FIND YOUR FARM FRESH VENDORS @ THESE MARKETS!!!!
CURRENTLY, YOU ARE SET IN YOUR WAYS, YOU RELY ON TRUCK DELIVERY FROM MAJOR SUPPLIERS, WELL GUESS WHAT, THAT WAS THEN, THIS IS NOW. IT'S TIME TO RUN YOUR RESTAURANT AS IF IT'S 2018 GOING INTO 2019 BECAUSE IT IS.
FROM THE FOOD YOU SERVE TO THE DRINKS YOU MAKE, YOUR GUESTS WANT FARM FRESH !!!!!!!!
WHAT'S NOT SELLING ON YOUR BAR SHELF, TAKE IT OFF, TAKE IT DOWN AND REPLACE IT WITH "CAMUS COGNAC".
REPLACE IT WITH " TIKI LOVERS RUM".
REPLACE IT WITH "CROWN ROYAL TEXAS MESQUITE".
IT'S ABOUT TIME, YOU PUT SOME FRESH NEW BRANDS ON YOUR BAR.
NOBODY PAYS ME FOR MY SUGGESTIONS, I CHOOSE THEM SOLELY BASED ON WHAT I KNOW WILL POUR AND POUR AND POUR AGAIN.
Stop Roaches From Even Entering Your Restaurant Or Bar !
From now on all deliveries of produce, of potatoes,fruit, and any foods that come in boxes or bags or sacks that are not frozen. Use a spotless clean Bus Boy Tray and transport all these items into your kitchen or bar.
Because, when you allow boxes, bags, sacks of produce, potatoes, fruit and other foods in your kitchen or bar as delivered, you almost always bring in roaches. Roaches lead to rats, and all of a sudden you have an "Infestation".
Don't ever flunk your Health Inspection.
Don't cut corners when it comes to cleanliness and avoiding holes in walls, exposed pipes, grease all over under the fryers and flat top. Plates, Silverware run through your Dish Washer must come out crystal clean.
Your Walk-Ins should be spotless.
All Foods dated and constantly discard outdated product.
No Fruit Flies on your bar fruit. KEEP IT CLEAN, KEEP IT SPARKLING. DON'T LET SLOBS WORK IN YOUR KITCHEN.
HURRICANE FLORENCE !
WHY IS THERE ONLY ONE "CHEF JOSE ANDRE'S ?
THERE ARE HUNDREDS OF RESTAURANTS THAT SURROUND THE NORTH AND SOUTH CAROLINA STATES AS WELL AS VA.
WHY HAVEN'T YOU SENT A "CHEF" FROM YOUR KITCHEN AND PUT THE ARM ON "SYSCO" FOR FOODS TO DONATE, THAT ARE EASY, QUICK & HAVE GOOD TASTE, TO SERVE TO BOTH THOSE SUFFERING FROM THE LOSS OF THEIR HOMES IN SHELTERS AND THE FIRST RESPONDERS WHO HAVE BEEN BUSTING THEIR TUCHUS SAVING LIVES FROM THOSE WHO CHOSE TO STAY IN THEIR NOW FLOODED HOMES. IT MAKES YOU FEEL GOOD, IT GIVES YOU GREAT PUBLICITY IN PRINT, ONLINE AND ON TV NEWS, AND YOU DO SOMETHING THAT VERY FEW OTHER RESTAURANTS ARE DOING.
I HAVE ALWAYS PUT PEOPLE IN CRISIS FIRST. I NEVER EVER ASKED ANYONE FOR A PENNY, ONLY FOOD, VOLUNTEERS, TRANSPORTATION, BUT NEVER TOOK ANY $ FROM ANYONE. WHY CAN'T YOU DO THE SAME? YOU CAN'T DO ENOUGH.
I CAME UP WITH ANOTHER IDEA, JUST BECAUSE OF THIS DISASTER, YOU FIND A "SEMI" THAT HAS A TOTALLY EMPTY TRAILER", AND YOU GO FULL MEDIA AHEAD WITH "SUPPLY THE SEMI", CANNED FOODS, ALL BABY SUPPLIES, WATER, BLANKETS, NEARLY NEW CLOTHING ONLY, TARPS, PERSONAL HYGIENE PRODUCTS, AND YOU PARK THE "SEMI" OUTSIDE YOUR BAR OR RESTAURANT OR CLUB. YOU ASK A LOCAL REALTOR OR LOCAL BANK OR DOCTOR OR LAWYER TO UNDERWRITE THE COST OF THE GAS FOR THE DRIVE TO AND FROM WILMINGTON, NORTH CAROLINA, WHICH HAS BEEN ONE OF THE AREA'S HIT THE HARDEST. FOR ONCE IN YOUR LIFE, DO SOME GOOD, THAT IS REALLY VITAL TO THE LIVES OF SO MANY THAT SUFFERING.
NEED MORE INFO OR ASSISTANCE, EMAIL RichUnger@promotingnightclubs.com
YOU DELIVER THE "SEMI" TO A CHURCH, THE RED CROSS, OR A HUGE CENTER THAT IS BEING USED FOR ASSISTANCE AND DISTRIBUTION.
So, you have a Great Web Site, Excellent Face Book, Instagram Presence, you display your menu with visual pics of your cocktails, or dishes, to entice viewers to respond in person and frequent your bar or eatery.
But you use "MENU MASKING", which,I nick named when you refuse to post your "Custom Cocktails" and your "Dining Menu Prices" online.
It is so tacky and unprofessional.
What exactly are you afraid of?
it causes hesitation and frustration on the part of potential patrons, when they see everything they need to know, BUT, the price !!!!
The only items this is truly applicable to are "Seafood In Season Items", especially in Florida, with the rash of "RED TIDE", that has lingered for months, putting a major "HURT on dining at fabulous restaurants on the beach, near the beach or even within close proximity to the beach, when the winds bring that "RED TIDE" Stench into your dining room.
"RED TIDE" is a discoloration of seawater caused by a bloom of toxic red dinoglagellates. All Fish, Dolphins, Turtles, Sea Life washes up the beach dead. The smell is so bad it affects your ability to breathe. The water is murky colored. It is so bad , the worse it has ever been, that tens of millions of dollars, hundreds of thousands of tourists have stayed away from beaches along the West Coast Of Florida. It will vanish when it decides to. Hopefully it is gone now.
Back to "MENU MASKING", do not hide your Cocktail or Food Prices.
Let visitors to your web site or various social media platforms, know exactly what it costs, so that they can decide if it is in their budget range. Offer "IMMEDIATE INCENTIVES", meaning you want people to come in NOW, so therefore give them a VALUE to do so. Getting them in the door, honoring your value, almost always leads them to up sell. But stop the "SNOB APPROACH". or the "SCARED OF YOUR OWN PRICES APPROACH". Put your PRICES OUT THERE !!!
Why do these dynamics make perfect sense to me, and yet so many Owners are either in fear, or just do not get it?
If your Restaurant or Bar is near a Motel that does not have either, you should run not walk over to that motel, meet the Manager, or Owner if possible and forge an alliance, whereby in rooms, in the lobby, you can market your establishment? Fix up an old "Golf Cart" to transport their guests to and from.
These times call for going the extra mile, doing what it takes to generate business. If you are stuck, or you have a mind freeze, simple solution, just email, RichUnger@promotingnightclubs.com I do know it all. I didn't read the book, I wrote it. Stop Suffering. Stop being so frustrated. Stop wanting to give up.
WHAT IS A NIGHTCLUB THAT ALSO SERVES FOOD NOW CALLED?
A "CLUBSTAURANT". MAKES PERFECT SENSE. NIGHTCLUBS CAN NO LONGER GENERATE ENOUGH REVENUE FROM THEIR COVER CHARGE, THEIR DRINKS, THEIR BOTTLE SERVICE, THEIR VIP SEATING. IT'S TIME TO THINK SMART. YOU DON'T NEED A KITCHEN, A CHEF, TO BE A "NIGHTLIFE EATERY". THERE ARE SO MANY OPTIONS WITH TECHNOLOGY THAT NOW ALLOW YOU TO PREPARE EXCELLENT TASTING, VERY PROFITABLE "SMALL PLATES" OF DELISH FOODS, AND NOT THE TYPICAL, USUAL FRIED BAR FOODS. NO MORE FRIED FOODS. CHANGE THE GAME. GET OUT FROM THE PAST. STOP SERVING WHAT IS NO LONGER IN DEMAND.
I HAVE CREATED SMALL PLATES OF FOODS THAT STAND OUT, FOR THEIR PRESENTATION, THEIR PRICE AND THEIR TASTE.
SURE YOU HAVE TO MAKE AN INVESTMENT, BUT IT PAYS FOR ITSELF VERY QUICKLY. CLUBBERS WANT TO EAT. DINING GUESTS WANT TO PARTY, AND DANCE. I NEVER UNDERSTOOD WHY SO MANY BIG RESTAURANTS,THAT ALSO HAVE A BAR, SIMPLY CLOSE @ 11PM, EVEN ON FRIDAY AND SATURDAY NIGHTS, WHEN THERE ARE HUNDREDS OF THOUSANDS OF $ FOR THEM TO MAKE? AND I MEAN SERVING TILL LATE INTO THE NIGHT. ESPECIALLY IN THE FOOD/BEVERAGE/ENTERTAINMENT OPTICS OF TODAY. TIMES HAVE CHANGED, AND YOU EITHER CHANGE WITH THEM OR SUFFER THE CONSEQUENCES OF BEING SHUT OUT.
"SAVOR THE FLAVORS" OF OUR CLUB'S GOURMET LATE NITE BITES.
3% of all Restaurant Dining is now Delivered.
"TAO GROUP" has 18 Different Concepts currently operating.
"MADISON SQUARE GARDEN CO." has purchased a Majority Interest in "TAO GROUP".
Plans are for brand new "Concepts" beyond their current operations.
What every Bar Owner, every Bar & Grille Owner, every Sports Bar Owner, every Gentleman's Club Owner, every Nightclub Owner WANTS are
Do you even know what they are?
Do you even know how to create one?
Do you even know how to promote one?
Do you even know how to present one?
THESE ARE THE NIGHTS THAT BREAK ALL RECORDS FOR CUSTOMER COUNTS AND CASH COUNTS.
THERE IS A METHOD TO THE MADNESS.
I DESIGNED HUNDREDS OF THEM.
IT'S NOT AN OVERNIGHT SENSATION, IT TAKES EVERY OUNCE OF ENERGY YOU HAVE TO ACHIEVE.
ARE YOU READY FOR A "WOW MOMENT"?
THEN email RichUnger@promotingnightclubs.com
or fill out http://promotingnightclubs.com/contact.htm