THE
FEAR FACTOR IS KILLING YOUR RESTAURANT!
By Rich Unger
It's the name of NBC's hot Summer Hit TV Show and It's also
the "Fear Factor" that is killing your Restaurant's business.
The fear to present and promote new dishes, new concepts, new theme
nights, new after dinner promotions, and a new attitude. This factor is resulting in declining sales, dismal patron counts and
overall low morale among your employees.
So many Restaurants will pay their Chefs top dollar.
So many Restaurant Owners and Managers are burnt out and just don't
have the "creative cuts" to come up with fresh new adept promotions
that will pack their Restaurants after their dining room closes. The days of simply surviving off the lunch and dinner trades alone are
long
over. Look at EMERIL, he just doesn't own restaurants, he just doesn't have a
show on the Food Network, NBC has given him his own Comedy Show this coming
Season.
I don't expect you to do the same, but I do expect you to take that
Casual dining operation or the high end Dining experience and turn it into a
Night Life Cash cow.
Why close and chase your patrons away and force them to seek their
after dinner fun elsewhere? I have taken Restaurant after upscale Restaurant and turned their dining
room
into a Beverage Mecca of Night Life Patrons. It's a creation of cash that every Food and Beverage Operation desperately
needs. Stop giving away your Volume and your Profit on Beverages, by closing
early.
You have a packed Dining Room it's Friday Night, why are you letting
these drink dollars pour somewhere else? I had a Long Island, NY Restaurant Owner call me in a panic, he said I
need
to book more Corporate Parties to survive," I said no you don't not
in this Summer Economic Climate, you need to expand and enhance your Restaurant to
attract Night Life. Stop cooking yourself into a corner and start spreading your operation out
to attract and lure the Night Life......
Where do you think Red Lobster and Olive Garden are experiencing
their greatest growth? Not in food sales, but Wine, Liquor, take one look at the New Bar Set Up
in a Red Lobster and get back to me......... They are pouring and popping Liquor, wine beer and lots of top shelf.
Regardless of what City your in, regardless of what cuisine
you feature, you should have Night Life.
You simply must create new streams of income.
Streams of income that don't require a major infusion of
cash and construction and chaos.
That is where Night Life revenue comes in.
Sometimes Restaurants go overboard and place far too much of
their focus on Liquor. In Florida there is a chain of Casual Dining eateries, that puts it eye on
liquor, liquor and more liquor... All day Happy Hours, Ladies Drink Free Nights, $1 Drafts all day and
night.
Their food at best is mediocre, a number of their Managers have contacted
me frustrated over Corporate's lack of regard for the quality of the food and
the total lack of regard over the hassles, confrontations and headaches
that this type of strategy presents to the managers of these restaurants.
The key is to have a fair and balanced presentation.
The problem in this operation's situation is, they realize the
profit and cash to be made off the liquor so they compromise their entire operation
for the dollar and ignore the quality of food, the selection of dishes and the
presentation of their meals.
They are doing a tremendous disservice to their patrons, their
employees and their perception in the marketplace.
When you want your Restaurant to maintain that delicate balance of
food and beverage, call me at 941-921-7027, fax me at 941-921-7278 or email me
RichUnger@promotingnightclubs.com
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