JULY/AUGUST 2020 - BARS CHALLENGE TO COVID19
SINCE, I ORIGINALLY WROTE THIS COLUMN, FLORIDA AND TEXAS ARE IN SUCH A "COVID19 EMERGENCY", BOTH STATES HAVE ORDERED ALL BARS TO BE CLOSED AT ONCE. THE ONE DYNAMIC THAT IS "MONEY IN THE BANK" ARE LIQUOR STORES. THEY ARE STILL PERMITTED TO SELL LIQUOR. BARS ARE ALLOWED IF THEIR LIQUOR LICENSE PERMITS, CAN SELL TAKE OUT ONLY.
"COVID19" IS DESTROYING THE HOSPITALITY INDUSTRY.
MANY BARS WILL NEVER EVER OPEN AGAIN.
ALTHOUGH RESTAURANTS REMAIN OPEN, THEY SHOULD BE CLOSED AS WELL.
THE REASONS BEING, PEOPLE ARE NOT RESPECTING WEARING MASKS, PEOPLE ARE NOT USING SOCIAL DISTANCING, PEOPLE ARE FIGHTING THE VERY ELEMENTS THAT CAN BRING DOWN THE CURVE AND STOP THE SPREAD BY MITIGATION.
GOVERNOR CUOMO WAS RIGHT ALL ALONG.
FLORIDA NEEDS TO CLOSE BEACHES.
FLORIDA NEEDS TO ORDER A "STAY IN PLACE" ORDER BUT THE GOVERNOR REFUSES TO DO SO.
SO PEOPLE ARE BEING INFECTED, PEOPLE ARE DYING.
THE SPIKE IS OUT OF CONTROL.
BOTH TEXAS AND FLORIDA HAVE A TOTAL LACK OF LEADERSHIP.
SIMPLY OPENING UP BARS AND RESTAURANTS, ACCOMPLISHES SPREADING "COVID19", NOT ANYTHING ELSE.
WHAT DO I SUGGEST?
I SAY, "IF YOU CAN SELL YOUR LIQUOR LICENSE AT A PROFIT AND RETIRE FROM THIS BUSINESS, YOU SHOULD DO SO.
IF YOU LOVE YOUR BAR AND WANT TO REMAIN IN BUSINESS, YOU NEED TO CONTACT YOUR GOVERNOR, THROUGH EMAIL, THROUGH SOCIAL MEDIA AND WITH PRESSURE FROM RESTAURANT ASSOCIATIONS, AND LARGE GROUPS OF BAR OWNERS TO BEND THE CURVE.
FOR REASONS I CANNOT EXPLAIN, THE CURRENT FLORIDA LEADERSHIP SIMPLY DOES NOT SHOW THE LEADERSHIP THAT IS VITAL.
IN TEXAS, ALMOST THE SAME CONDITIONS EXIST. THERE MUST BE A STATE WIDE MANDATE TO WEAR MASKS, THIS IS NOT POLITICAL, IT'S TO SAVE YOUR LIFE AND THAT OF EVERYONE AROUND YOU. DR FAUCI SAID IT CRYSTAL CLEAR.
I WISH EVERYONE GOOD HEALTH AND SAFE HEALTH. PREVENTION IS EVERYTHING. SAVING LIVES, BENDING THE CURVE, BE CONSISTENT. WE HAVE NO CURE, NO VACCINE, SO THE BASIC STEPS ARE THE ONES THAT WILL WORK IF WE ALL FOLLOW THEM.
88% OF AMERICANS WANT TO WEAR MASKS AND PRACTICE SOCIAL DISTANCING. WE ONLY NEED 11% MORE TO ACCOMPLISH THE "BEND".
WITH "COVID19" SPREADING LIKE A WILD FIRE AGAIN IN MANY STATES INCLUDING AZ, FLORIDA, GA, AND MANY MORE "SUNBELT" STATES. REGARDLESS OF IF IT IS CALLED A "SECOND WAVE" OR JUST A CONTINUATION OF THE ORIGINAL VIRUS CONVERGENCE ON OUR GREAT NATION. IT IS VITAL THAT BARS, ADJUST AND ADAPT TO WHATEVER THEIR LIMITATIONS ARE WITH REGARD TO OCCUPANCY.
IT IS VERY SIMPLE,BARS THAT HAVE PATIOS,OUTSIDE AREAS, AND THOSE BARS THAT CAN PERSUADE THEIR LOCAL GOVERNMENTS TO ALLOW THEM TO EXPAND ON TO THE STREETS IN FRONT OF THEIR BAR, TO ADD MORE OUTSIDE SEATING.
MANY MUNICIPALITIES ARE GRANTING THESE SPECIAL EXEMPTIONS, SO THAT BARS, RESTAURANTS HAVE A CHANCE TO DO REAL BUSINESS.
I CANNOT EMPHASIZE ENOUGH THAT WEARING A MASK SHOULD BE A REQUIREMENT OF ALL EMPLOYEES AND CUSTOMERS. AND SOCIAL DISTANCING SHOULD BE ANOTHER REQUIREMENT. USE NEON COLORED TAPE ON YOUR FLOOR TO MEASURE THE DISTANCE.
CONSTANTLY WASHING YOUR HANDS IS VITAL.
TAKING THE TEMPERATURE OF EVERY SINGLE EMPLOYEE WHO COMES TO WORK AND TO EVERY CUSTOMER WHO ENTERS YOUR FRONT ENTRANCE AS WELL. THESE ARE ALL BASIC MUSTS. AMERICANS ARE DYING BY THE HUNDREDS OF EVERY SINGLE DAY.
THE FEDERAL AND STATE GOVERNMENTS ARE FEARFUL OF CLOSING DOWN BUSINESSES AGAIN, SO THEY CREATE EXCUSES AND BOGUS REASONS FOR THE SURGE IN VIRUS INFECTIONS.
DO YOU KNOW HOW BEING "ASYMPTOMATIC" WORKS? THIS HEALTH DANGER IS SIMPLE, IT MEANS PEOPLE MAY HAVE THE VIRUS, BUT NOT KNOW IT YET, AND STILL SPREAD THE VIRUS TO EVERYONE THEY COME INTO CONTACT WITH. THAT IS THE MAIN THREAT AND FEAR.
THAT IS WHY SPORTS, ENTERTAINMENT, EVENTS, CONCERTS CANNOT BE HELD RIGHT NOW.
YOU HAVE SEEN HUGE CROWDS FROM DEMONSTRATIONS TO BEACHES TO BARS. MANY PEOPLE HAVE WORN MASKS. BUT THOSE THAT HAVE NOT ARE RISKING THEIR OWN LIFE AND, AGAIN I REPEAT, THAT OF EVERY FAMILY MEMBER AND FRIEND THEY COME INTO CONTACT WITH.
FAR TOO MANY YOUNG PEOPLE ARE TAKING THIS VIRUS VERY NONCHALANTLY, THINKING "AH I COULD NEVER GET IT".
BUT THE MAIN AGES RIGHT NOW FOR THE INFECTION ARE 18-34 YEARS OF AGES.
WHEREAS BEFORE IT WAS HAMMERED HOME THAT OLD PEOPLE WERE THE VICTIMS, DUE TO THE OUT OF CONTROL VIRUS SPREAD IN NURSING HOMES.
OVER 5,000 BARS, CLUBS & RESTAURANTS ARE GOING TO CLOSE PERMANENTLY THIS REST OF 2020. REASONS, FINANCIAL, LACK OF ABILITY TO OPERATE, LOST THEIR HEART FOR IT, OVERALL TOTAL NEGATIVE SIDE WITH NO POSITIVE VIEW IN SIGHT.
AGAIN, CONTACT YOUR CITY COUNCIL, COMMISSION, COUNTY GOVERNMENT, WHOMEVER MAKES THE POWER DECISIONS AND GO FOR ASKING THAT ON FRIDAYS AND SATURDAYS AFTER 5PM, THE ROADWAY IN FRONT OF YOUR ESTABLISHMENT, AS LONG AS IT IS NOT A FEDERAL HIGHWAY OR MAIN ROAD, BE CLOSED FROM 5PM-2AM.
IF YOU DO NOT HAVE THIS OPTION, LOOK @ PROPERTY YOUR PLACE IS ON, AND TRY TO FIGURE OUT WHERE OUTSIDE YOU CAN PUT CHAIRS AND TABLES, THAT YOU NEVER HAVE BEFORE? IF THE GRASS IS HIGH, MOW IT WAY DOWN, IF IT'S A SIT DOWN SOFA OR COUCH TYPE AREA, MOVE THEM INTO STORAGE, AND ADD AS MANY SOCIAL DISTANCE TABLES AND CHAIRS AS YOU CAN. YOU DO WHATEVER IT TAKES, THAT IS FEASIBLE TO ENHANCE YOUR OCCUPANCY WITH OUTSIDE SEATING.
YOU NEED A MAJOR BRAND PROMOTION, CONTACT "BUD" BEER'S DISTRIBUTOR, AND TELL THEM YOU WANT TO LAUNCH THEIR "HARD SELTZER" ON A FRIDAY NIGHT, WITH LOTS OF FREE BRAND ITEMS, WITH A SPECIAL ON ASSORTED CRAFT SELTZER DRINKS, BE CREATIVE. HAVE HUGE BANNERS MADE BY "BUD" FOR FREE. YES THEY DO IT.
DON'T GIVE UP. RATHER THAN BANDS, PERHAPS A FEMALE GUITAR PLAYER/SINGER TO ENTERTAIN. FORGET THE PAST, BECAUSE THIS IS THE FUTURE OF THIS INDUSTRY.
IF VEGAS CAN ADJUST, ADAPT AND APPLY, THEN SO CAN YOU!
BUT, EVEN WITH THE BEST OF PRECAUTIONS, THIS CAN HAPPEN:
Cafe L'Europe restaurant employee tests positive for COVID-19 in Sarasota
Cafe L’Europe, one of the longest running and most famous restaurants in Sarasota, has temporarily closed after an employee tested positive for COVID-19. "We are sad to report that an employee of Cafe L’Europe has tested positive for COVID-19," reads an email issued Thursday afternoon. "To ensure the health and safety of our staff and our customers, every Cafe L’Europe employee will be tested for the (coronavirus) and only those who have negative test results and are feeling healthy will be permitted to return to work. Once all the testing is completed, we will inform you of our reopening date."
Alamo Drafthouse will be requiring all its moviegoers, coast to coast, to wear masks to its theaters. “When we open, the safety of our teammates and guests cannot be compromised. This is not political,” the chain said in a statement Friday on Twitter.
“We will require that guests wear masks at the theater (except when eating and drinking). Those without masks will be given one,” the statement continued.
The move comes in the wake of AMC boss Adam Aron’s comments yesterday that the chain would not mandate the wearing of masks in areas where the laws aren’t enforcing or insisting upon them because “We did not want to be drawn into a political controversy,” Aron told Variety. “We thought it might be counterproductive if we forced mask wearing on those people who believe strongly that it is not necessary. We think that the vast majority of AMC guests will be wearing masks. When I go to an AMC feature, I will certainly be wearing a mask and leading by example.”
AMC's Adam Aron Changes Course On Circuit's 'Political' Mask Policy: 'We Now Will Require That All AMC Guests Nationwide Wear Masks'
More criticism against Aron stems from AMC charging patrons $1 for masks for those wanting them, versus giving them away for free. Alamo was keen to show it has the opposite policy, explicitly stating today that “Those without masks will be given one.”
AMC’s policy on patrons’ wearing masks is on par with Cinemark’s and Regal’s reopening safety policies: in areas of the country that are mandating face-wearing, the chain will enforce it, but in areas where it’s not insisted upon, the chain will encourage it. Aron got himself in hot water by expounding on this, creating a social media backlash. (UPDATE: AMC has reversed its policy Friday and now will require face masks in all instances.)
AMC had no comment when reached about Aron’s remarks yesterday, nor did NATO as the theater owners’ org isn’t involved in dictating safety policies to theaters. NATO issued to theaters a handbook at the end of April entitled “Cinema Reopening Considerations” that suggested many of the protocols theaters are putting in place with social distancing and extended cleaning between showtimes, etc. However, when it came to recommending moviegoers’ wear masks, there was no such mention. When it comes to masks, the document reads “Limit contact between theater staff and guests. Where face coverings are not mandated, consider requiring theater staff to wear face coverings (as recommended by the CDC) if they have contact with guests.”Aron’s statements Thursday were perceived as kowtowing to Red State sentiment when it comes to the wearing of masks, despite White House health advisor Dr. Anthony Fauci believing that wearing one is a valuable safeguard and shows respect for others.“I want to protect myself and protect others, and also because I want to make it be a symbol for people to see that that’s the kind of thing you should be doing,” Fauci told CNN’s Jim Sciutto on “Newsroom.” The big three circuits issued their reopening plans and COVID-19 safety guidelines this week. Cinemark opens today in a four-phase approach leading into Mulan on July 24 and Tenet on July 31. AMC will begin reopening on July 15 with 450 locations with another 150 between July 24 and 31. Regal will throw its doors back open between July 10 through July 24.
In one Community a large bar, ignored the guidelines, causing "Covid19" to be spread by a few customers, thus creating every single bar within two miles of this one big bar to close for at least two weeks.
IF PEOPLE ARE NOT GOING TO RESPECT THE GUIDELINES, THAN THEY SHOULD EXPECT BARS TO ENCOUNTER "COVID19" AND SIMPLY PUT, MAKE THESE BARS SHUT DOWN.
"FACE MASKS" SHOULD BE MANDATORY. THE LACK OF REGARD FOR YOUNG PEOPLE AGE 18 TO 35 WHICH ARE NOW THE VIRUS'S FAVORITE DEMOGRAPHICS OF INFECTION.
WHAT PEOPLE DO NOT UNDERSTAND IS, WHEN YOU DON'T WEAR A MASK, AND GO HOME TO YOUR PARENTS AND OR GRANDPARENTS, YOU HAVE A TREMENDOUS RISK OF INFECTING THEM.
THIS VIRUS HAS NO BOUNDARIES.
SO PROTECT YOUR STAFF, SAFEGUARD YOUR CUSTOMERS.
THIS YEAR, WHAT'S LEFT OF IT, OVER SIX THOUSAND BARS, CLUBS, RESTAURANTS WILL CLOSE DOWN AND GO OUT OF BUSINESS.
TIMES HAVE MADE IT IMPOSSIBLE FOR MANY ESTABLISHMENTS TO EVEN ATTEMPT TO OPERATE AND GENERATE INCOME FROM "TAKE OUT", "CARRY OUT" DYNAMICS OF REVENUE. IT'S JUST NOT ENOUGH CASH FLOW TO PAY THE BILLS, UNLESS THE OWNER RECEIVED "PPP" FUNDING. BUT THEN WHEN THAT RUNS OUT, WHAT DOES THAT OWNER DO?
PRO SPORTS, COLLEGE SPORTS ARE ALL ON "HOLD", BECAUSE OF THE CONSTANT RISK AND SPREAD OF "COVID19". WITHOUT "SPORTS", "SPORTS BARS" CANNOT SURVIVE.
IF IF YOU HAVE A TREMENDOUS PARKING LOT AND CAN SET UP A GIANT SCREEN, AS I HAVE SAID BEFORE, SOME BAR OWNERS ARE TAKING IT OUTSIDE, WHILE CUSTOMERS REMAIN IN THEIR CARS.
THEY CHARGE BOTH THE CAR TO ENTER, AND THEN THE OFFER FOOD AND DRINK, WHILE THEY SHOW SPECTACULAR SPORTS FROM THE PAST,OR POPULAR LEGENDARY MOVIES.RIGHT NOW, YOU DO WHATEVER IT TAKES TO STAY IN BUSINESS. BUT IT MUST MAKE SENSE, BE SAFE AND HAVE THAT "BUZZ", TO DRAW IN GUESTS?
I CAN'T STRESS ENOUGH THAT UNIQUE FOOD ITEMS, LIKE "TATER KEGS", THEY HAVE "BACON JALAPENO POPPERS", "BACON "CHEDDAR & CHIVE", AND "CRAB FEAST" "TATER KEGS".
www.taterkegs.com AS THEY SAY " FROM THE BAG TO THE FRYER TO THE CUSTOMER". THAT SIMPLE......................
THE TOP TEQUILAS ARE
IT'S ALWAYS FIVE O CLOCK SOMEWHERE
HERE ARE SOME COCKTAILS THAT WILL STILL YOUR MIXOLOGY SKILLS:
AND OF COURSE "LONG ISLAND ICE TEA"
THESE ARE UNPRECEDENTED TIMES IN OUR INDUSTRY.
SADLY, YOU MAY DECIDE IT'S TIME TO SAY FAREWELL.
IT'S NOT YOUR FAULT, IT'S THE VIRUS THAT SHOULD OF AND COULD HAVE BEEN MITIGATED FAR MORE AND TENS OF THOUSANDS OF LIVES COULD OF BEEN SAVED, BUT THERE WAS NO NATIONAL POLICY THAT WAS ADHERED TO BY ALL THE STATES. THUS THE SPREAD NOW GOING DOWN TO ALMOST ZERO IN NEW YORK AND NOW GOING UP TO 4000 A DAY IN FLORIDA. EMAIL RichUnger@promotingnightclubs.com He has owned, managed, advised, directed hundreds of clubs, bars, restaurants, sports bars. When you feel depressed and need a rest, Rich has the ENERGY and MOXIE to direct you, guide you back to SUCCESS.
New Research Suggests 10 Key Changes for Restaurants Reopening
By Joe Jackman
- Embrace the new takeout/delivery model. One of the biggest revenue constraints on restaurants, (even prior to the new restrictions in response to COVID), has always been seating capacity. Restaurants that can find a way to scale their offering beyond the four walls, will have a new engine for growth. We’ve already seen some surprising examples of businesses that have successfully freed the restaurant experience from its physical limitations. Alinea—a 3-Michelin Star restaurant in Chicago, quickly moved to a delivery model and has been hugely successful. They are serving twice the number of customers they were able to when they were limited to a dine-in environment.
- Play with the menu to meet current realities. Menus will have to change. Restaurants have already had to adapt to supply challenges, new traffic patterns (no lunch rush while schools and offices are shut down), shifting desires (think comfort food), and the realty of delivery (certain food just doesn’t travel well). The current economic situation will also have an ongoing effect—88% of people we surveyed say the pandemic has had an impact on their financial situation, 49% realize that cooking at home is cheaper, and more than half expect to go to restaurants less frequently. Be flexible and don’t be afraid to test recipes and price points to see what sticks.
- Think of the restaurant as an experience not a space. Restaurants are going to need to be imaginative to create experiences that their customers love. The first step is to stop thinking of the restaurant as a physical space. Determine what can be done within current limitations to offer customers unique experiences in addition to good food. Chipotle has seen success with their “Lunch Together” program that connects people with celebrities, over burritos. In Toronto, casual-dining restaurant Lake Inez has transitioned from dine-in service to a weekly, themed take-out service that includes three courses, a wine pairing, a ‘love letter’, candles, and music playlist. They sold out their first seven weeks in just minutes and there is currently a wait list to join.
- Appeal to customers’ new-found self-sufficiency. Almost half of respondents in our survey say that they are cooking at home more than they used to and plan to continue doing so. Moreover, 39% said they feel a sense of accomplishment when cooking from home. This new self-reliance when it comes to food has translated into inventive behaviors, from learning to cook at home with online cooking classes to neighborhood bulk food orders from previously B2B-only food distributors. Consider ways to tap into these attitudes such as selling food ‘kits’ alongside favorite menu items or hosting zoom cooking lessons complete with ingredients delivered in advance.
- Partner with local grocery stores. The traditional grocery model has been challenged during the pandemic with safety concerns and supply chain problems. Other businesses, including restaurants, have seized on this opportunity. In most areas it is now possible to order food for delivery directly from local greengrocers, bakeries, delis, and butchers; growers and ‘makers’ are also starting sell direct and deliver; and restaurant supply companies are exploring DTC as well. Grocery stores need to innovate, and they have something most restaurants don’t; plenty of indoor space to allow for socially distant food experiences. Consider partnering with a local grocery store that can sell proprietary sauces and spices on its shelf; offer ready-to-cook meal kits; and host in-store demonstrations, lessons, or taste-tests.
- Get into the meal kit game. Meal kit companies have historically struggled to find momentum and retain customers. With more people cooking at home and wanting meals that are tasty, quick, easy, fresh, and healthy, this should have been their moment. Indeed, the numbers during the early weeks of the pandemic were encouraging. Sales of meal kits were estimated to have roughly doubled over last year for the early weeks of April. But our research also reveals that this might not be a long-term change—only 2% of consumers indicated they would continue their meal kit subscriptions post-pandemic. This is an opportunity for restaurants. Win new discerning food customers by creating chef-level meal kits that require special tools, unconventional ingredients, and expert skill and preparation. And, win with existing customers by offering an incentive to purchase meal kits with the tonight’s takeout meal.
- Grab talent. Restaurants that are in the position to hire should do it. With the many closures, top talent will be available and now is a unique opportunity to build a bench.
- Re-think empty tables. If you can’t store the empty tables to ensure recommended physical distancing, remove the seating and use the tables as a visual support to tell the story of your business. It’s all about the narrative—a French bistro can add fresh flowers, pots, bespoken utensils and linen—and why not sell both in consignment. Make it personal—and still profitable.
- Uniforms. With masks being a new normal, why not make sure your team is on brand, with the right color/material. Just like aprons and caps, personalized masks can add some color to your business and break the sterile/hospital look of the current model.
- Clear communication. Customers are fast to adapt, as long as there is a clear path. Clear instructions on where to line-up and where to pick-up can make queue lines less daunting, and your service more efficient. Eliminating the guessing game will ensure you are always top of mind.
Don't let this Virus put YOU out of business, you need STRATEGIES, CONCEPTS, and a SPECIFIC GAME PLAN. SO you decide whom you are going to contact?