REFUZE TO LUZE
A few years ago, when I had a Nightclub Owner who said to me "
Please Pack My Club", I said something to him off the top of my
head, that I never forgot. "REFUZE TO LUZE". He had invested
almost seven figures in this club, putting in a sound proof wall
process that refused to let any neighborhood home owner, from
hearing the "ENERGY" omitting from this club. It was the boldest
"build out" I had ever seen for a 7,000 square foot
upscale club/eatery. I formulated a concept for music that
combined a "DJ", aka "MR KEYES" and a home band aka
"CONTAGIOUS". The Owner was the lead singer.
The Club was pure style. The Chef was Extraordinary. The Staff
were "Spot On". But for some reason the Club had no "KICKED IN".
But it was all about to change. I will not discuss the details
of my Strategies, because that is what PERCEPTIVE OWNERS contact
me to implement. Anyway, I started with Wednesday Nights and
packed them. No Ladies Drink Free, No Cheap Drinks, No Cover
Charge, no Live Bands, but a total proclivity to "FUN", "WOW
FACTORS". Ask yourself what do you offer, feature, have, in your
bar, club, lounge, sports bar, restaurant with night life after
food service, that can be considered "FUN", "WOW" or "FAB"?
took Thursday Nights and completely targeted a totally different
The problem with most owners is they do not "REFUZE TO LUZE",
instead the continue to "DO THE SAME CONCEPT", over and over and
Friday Nights, I took Happy Hour and did it like 99% of bars and
clubs do not do it, I reinvented Happy Hours, again, I will not
give away my formulas, they are reserved for Owners who realize
their Happy Hours are not working, not drawing in the right
crowd, not consistent and not generating a lead into the late
Do you know what a "THRILL" and "CHILL" an Owner feels, on a
Friday afternoon, when at 4pm, his entire bar is no less
than,four deep? Very few Owners do. I do ! I do it for bars that
fit the criteria all the time. Upscale Eateries with designed
bars, Restaurants with long bars, casual grilles with boxed
Then the second wind, the dining patrons start enjoying "Global
From one demographic to another with a smooth as silk
At 9pm the Cover Charge began. There were none of this "FREE
TILL 11" nonsense, because that is exactly what it is. You start
the Cover Charge, when your Night Life Adventure begins.
The "REFUZE TO LUZE" tactic integrates keeping the majority of
dining patrons for the night life.
When a Restaurant serves a couple or a party of four or a party
of six, and then on a Friday Night, lets them just walk out the
door to party else where, they are giving away, tens of
thousands of dollars each month. Not me, Not ever. Friday Night
until 2am was wall to wall and on the entire floor.
Ah, finally there was Saturday Night. Of course no Happy Hour,
no Free drinks to attract non spenders, No Thanks. The Night
began with dining patrons again, when you serve "MADE", "MODERN
AMERICAN DELECTABLE EATS", people come. Cover Charge begins @
9pm as Mr KEYES, our Resident DJ started the night with a build
up .........................Then I hosted a CONTEST, people were
excited to be part of a "SATURDAY SURPRISE", followed by "BAND"..............................................................................
The Night was wall to wall, no room on The Dance Floor. A high
energy non stop FUN, WOW, Night till closing.
Finally Sundays, NFL Football, but this upscale, luxury
restaurant/club was in Florida, so I took an online survey and
found "The Buffalo Bills" had a huge following. I contacted
their local Team Fan Chapter, I ordered "Beef On Weck" the meat,
the rolls, the sauce, all from Buffalo's #1 Deli. I brought in
Buffalo Chicken Wings, and hot sauces, sausage. I had a huge two
sided vinyl Banner made that I put out on Sundays, when the
Code Enforcement Officers were not working, the sign "THE
BUFFALO BILLS PLAY HERE".
Of course I showed the Florida NFL Teams Games. But "The Bills"
were my main focus. We filled the club up for the entire game. I
brought in official Buffalo Bill Team Merchandise to give away
in unique contests targeting both men and women. I personally
cooked and prepared "THE BEEF ON WECK" sandwiches. The moment
the games were over, I had a Reggae Band, kick right in. Out
came the "RED STRIPE BEERS" and "THE BEEF JERKY". I had the club
recharge with a new crowd that had come for the "Sunday No
Foolin We Be Jammin" Late Afternoon-early evening Party. The
transformation was seamless. What so many find so difficult to
do, I find so easy. I attribute that to the years and years of
experience, and the been there, done that, know how to miss the
mistakes so many make.
We did a million dollars more that year, than the year before.
hosted "The World Famous Chippendales" every 3 months selling
tickets from $50 to $20 with creative marketing that made Women
swoon with my "PRE CHIPPIE WARM UP PARTY" @7pm that generated
over $2000 plus, before they even began their show. I had food
flowing and drinks going. I made sure I had over $3000 in $1
bills. As I nicknamed them "The Chippies" and I had a wonderful
working relationship, because it was so much more than just a
Male Review Show, in the context I presented them. I was not a
manager. I was the "Point Man" in the background. You have to
"REFUZE TO LUZE", you can't depend on "BAR RESCUE" coming to
your venue, they only do 20 Episodes. So You need to reach
inside yourself and stop dreaming of being yelled at, humiliated
and verbally abused all for a free REMODEL. You need to "REFUZE
TO LUZE", when you do it all yourself, you feel that personal
satisfaction and you teach yourself first hand, what this
business is all about.
You can do your own Marketing.
You can host your own "FUN", "WOW FACTORS" and "FAB".
You can increase your revenue dramatically.
You can draw in hot women without giving away the bar.
You can charge a cover charge, and people WILL pay it.
You can REVAMP, You can REINVENT, You can RESET.
YOU WILL "REFUZE TO LUZE".
THE MOST IMPORTANT "CLAUSE" WHEN YOU BUY YOUR BAR OR CLUB OR
RESTAURANT, IN ADDITION TO THE PRICE, THE TERMS OF THE LEASE AND
THE NON COMPETE CLAUSE!
RECENTLY AN EPISODE OF "BAR RESCUE" WAS ALL ABOUT A BAR OWNER
IN NEW ORLEANS ON BOURBON STREET, WHO HAD SOLD HIS INTEREST IN
HIS BAR TO THE OTHER PARTNERS, AND THEN PROCEEDED TO OPEN A BAR
VERY CLOSE IN APPEARANCE, COLORS, DRINKS, ALMOST EVERY ASPECT OF
THE BAR HE WAS JUST BOUGHT OUT OF.
THE REASON HE WAS EVEN ALLOWED TO OPEN RIGHT ACROSS THE STREET
FROM HIS OLD BAR? THE EXISTING PARTNERS FAILED TO INCLUDE A NON
COMPETE CLAUSE IN THEIR BUYOUT AGREEMENT.
YOU NEVER EVER BUY A BAR, CLUB, SPORTS BAR, RESTAURANT, LOUNGE,
ANY FOOD AND BEVERAGE OR JUST BEVERAGE VENUE, WITHOUT REQUIRING
THE PREVIOUS OWNER TO SIGN A "NON COMPETE AGREEMENT", YOU SET A
DISTANCE, YOU EVEN SET A TIME FRAME THAT THEY HAVE TO SIT OUT OF
THE BUSINESS. BUT YOU NEVER EVER OVERLOOK ONE OF THE MOST
IMPORTANT ELEMENTS OF A PURCHASE AGREEMENT.
THE TERMS OF THE PRICE OF COURSE ARE PRIORITY #1 THE PRICE AND
WHAT IT INCLUDES PRIORITY #2 THE LEASE AGREEMENT/ASSIGNMENT OF
THE LEASE WHAT ON PREMISE EQUIPMENT IS THE LANDLORD RESPONSIBLE
FOR MAINTAINING AND FOR HOW LONG. PRIORITY #3 IS THE "NON
COMPETE CLAUSE", THAT STRICTLY UNDER NO CIRCUMSTANCES ALLOWS THE
PREVIOUS OWNER TO OPEN ANYWHERE WITHIN 10 MILES MINIMUM OF THE
VENUE YOU ARE PURCHASING, FOR AT LEAST A YEAR. NOT WHERE THE
FORMER OWNER WHO WAS BOUGHT OUT OF HIS SHARE OF OWNERSHIP, OPENS
A COMPETING BAR RIGHT ACROSS THE STREET. IN ADDITION,THE BOUGHT
OUT PARTNER TOOK THE GENERAL MANAGER FROM THE BAR HE WAS BOUGHT
OUT OF , AND MADE HIM A HALF PARTNER, EVEN THOUGH THE GM NEVER
PUT A PENNY INTO THE NEW VENUE. WHY WOULD YOU EVEN GIVE ANYONE
OWNERSHIP, BEFORE THEY PROVE THEMSELVES, AND WHY THE SAME
PERCENTAGE OF OWNERSHIP AS YOU THE MONEY PERSON INVESTED? BUT
"BAR RESCUE" TOOK THIS ENTIRE SITUATION ON AND TURNED IT INTO
EPISODE 1 OF SEASON 3.
LET'S KEEP IN MIND PLEASE, THIS IS REALITY TV, I ENJOY WRITING
ABOUT THE ELEMENTS OF EACH EPISODE, TO CRITIQUE THE STORYLINE
AND THE OVERALL "TAFFER TACTICS".
YOU SEE THE TV BAR CONSULTANT, OR AS I CALL HIM, "THE BAR
INSULTANT", WENT TO HIGH SCHOOL AT "GREAT NECK SOUTH" ON LONG
ISLAND, I WENT TO "GREAT NECK NORTH", NEED I STATE WHICH HIGH
LET ME PUT IT THIS WAY, WHERE DOES SANTA LIVE?
NOW, THE EPISODE WAS HALF "TV BAR INSULTANT" TERROR RANTS, THEN
THE FLIP SIDE, WHERE THE REMODELED BAR INSPIRES THE GM TO CALM
DOWN AND BECOME A REAL GM, DOING ALL HIS TASKS AND GETTING A "TV
BAR INSULTANT TOUCH" OR HUGS ALL AROUND.
KEEP IN MIND THAT ALL OF THE IMPROVEMENTS THAT THE SHOW DID,
RESULT IN THE OWNER HAVING TO PAY TANGIBLE TAXES ON THOSE
IMPROVEMENTS. I LOOK @ THESE EPISODES FROM AN OWNER'S
PROSPECTIVE, AFTER THE CAMERAS HAVE LEFT AND "THE TV BAR
CONSULTANT, IS LONG GONE. FOR ME, I STAY WITH MY OWNERS FOR SIX
STRAIGHT MONTHS. YOU CAN'T WAVE A WAND IN FIVE DAYS AND THEN
IMPORTANT ARE BIKINI FASHION EVENTS, CONCEPTS, CONTESTS?
ME GIVE YOU JUST ONE EXAMPLE.
"TODAY SHOW" KEPT KATE UPTON THE COVER MODEL FOR THE "SWIMSUIT
EDITION OF SPORTS ILLUSTRATED" ON THE SHOW FOR TWO HOURS. TWO
ALSO BROUGHT ON FOUR OTHER MODELS IN SWIMWEAR FROM THE "SI" 2013
EDITION. YET YOU THINK THAT ANYTHING BIKINI IS NOT UP TO YOUR
STANDARDS? HOW SERIOUSLY OUT OF THE LOOP YOU ARE. IT'S ALL IN
HOW YOU, WHEN YOU, WHAT YOU, WHY YOU HOST THESE UPSCALE, STYLISH
UPSCALE FASHION FLASHES.
YOU GO TO
YOU BUY BIKINIS AND YOU HAVE YOUR FASHION EVENT COORDINATOR, (
THE CUTE, PERKY, GREAT PERSONALITY FEMALE EMPLOYEE) APPROACH
FEMALE PATRONS TO ENTER YOUR CONCEPTS, BY GIVING THEM A FREE
MADE IN THE USA $75 BIKINI THAT YOU BUY AT OUR WEB SITE
FOR BELOW WHOLESALE. YOU THEN ASK YOUR BEER VENDOR OR LIQUOR
VENDOR TO REIMBURSE EITHER YOU OR YOUR MARKETING DIRECTOR WITH A
CHECK, CASH OR PRODUCT. IT IS 100% LEGAL.
YOU HAVE VERY BEAUTIFUL YOUNG LADIES IN YOUR EVENTS, WHO
PARTICIPATE SPONTANEOUSLY YOU HAVE THE REAL THING. YOU HOST
THESE EVENTS ( TWO DIFFERENT CONCEPTS) ON THE SAME SATURDAY OR
SUNDAY FOR FOUR TO SIX WEEKS.
ARE PACKED. NO SLEAZE, NO TRASH, ALL CLASS.
WEATHER IS IDEAL, THE TIMING IS PERFECT, WANT TO RAISE THE LEVEL
OF THE BIKINI CONTESTS HELD IN YOUR LOCAL AREA,
SIMPLE................IS IT WORTH $10,000 IN REVENUE? EMAIL
The reason I use different fonts, type in all CAPS, is to
capture your imagination. To empower you to read and react. I am
not interested in correct grammar, I am all about implementing
"THE FUN", "THE WOW FACTORS" and "THE FAB", all of which you
So, sit back, enjoy my writing and think about what your
currently doing vs what I challenge you to do...........
A BAR IS SLOW,HOW MUCH MORE $ SHOULD YOU KEEP POURING INTO IT?
When do you stop putting more and more cash into a dying bar,
club, restaurant, lounge, beach bar, sports bar, gay bar,
Start with what your paying for?
The Rent, The Liquor, The Payroll, The Taxes, The Bank Note, The
Electric, Water, Garbage collection aka "The Utilities", The
Insurance, The Food Deliveries, but
wait.........................................why continue to
pay? What's going to be different?
Flyers? Radio Ads? Club Promoters? = Total Failure Guaranteed.
You have a GM who either has personal issues, or just is burnt
out or inexperienced. You have a Staff that is at such a low
morale level, a DJ who is disgusted, your bathrooms are
disgusting, the paint is peeling, when the lights are on, the
interior looks like a UFC Match took place in it.
Yet, you keep letting these club demoters work you, play you,
while they take whatever cash comes in the door, and you are
left with the crumbs spent at the bar. When is enough, ENOUGH?
or fill out this form and save your venue, save yourself.
The moment you see business decline, the second you hear a new
place is going to open, don't even hesitate to take Action.
A FRANCHISE RESTAURANT, I SEE FIRST HAND MAJOR QUALITY,
I WENT INTO A FRANCHISE OF A SOUTHWESTERN CUISINE RESTAURANT
CHAIN, MY FIRST HAND OBSERVATIONS:
FOOD WAS AWFUL. I MEAN, NO TASTE , DRY, UNDER COOKED, OVER
COOKED, JUST SEND IT ALL BACK !
SERVICE WAS INCONSISTENT. TOO BUSY SOCIALIZING WITH EACH OTHER,
NOT FOCUSING ON TABLES W CUSTOMERS.
OVERALL ATMOSPHERE WAS NULL AND VOID. YOU KNOW HOW YOU CAN WALK
INTO A RESTAURANT AND SENSE THE ENERGY OF THE
MANAGER, ( NEW MANAGEMENT) WAS NOT EVEN IN A RESTAURANT
MANAGEMENT SHIRT. SO YOU HAD NO IDEA THIS PERSON WAS EVEN A
OVERALL EXPERIENCE WAS VERY DISAPPOINTING.
PLATES WERE DIRTY, SILVERWARE DIRTY, TABLES DIRTY.
CAN TELL YOU WHY:
THE FOOD THE CORPORATE OFFICE REQUIRES YOU TO BUY FROM THE
VENDORS THEY HAVE CHOSEN, IS AWFUL.
DOES A PIECE OF TALIPIA FISH COME OUT AS IF A KNIFE WAS USED TO
CUT DOWN THE MIDDLE OF IT AND JUST THROWN ON A PLATE?
THE PROCESSED CHICKEN WAS AWFUL.
THE WINDOWS YOU LOOK OUT WERE FILTHY.
THE FRONT DOOR GLASS WAS FILTHY.
THE OUTSIDE HAD NO TABLES, NO CHAIRS, NO UMBRELLAS, AND JUST WAS
A GHOST TOWN EFFECT.
F. THE VEGETABLES SHOULD OF BEEN FROM LOCAL GROWERS, THEY WERE
CUT WRONG, AND TASTED AWFUL.
THE SHRIMP WAS LIKE RUBBER.
SERVERS WORE BLACK TSHIRTS AND UGLY BLUEJEANS.
THE BEANS AND VEGGIES SERVED WERE ICE COLD.
THESE ISSUES ARE PART OF A TOTAL BREAKDOWN IN HANDS ON
MANAGEMENT, BUT ALSO BEING FORCED TO BUY FOOD PRODUCTS FROM
VENDORS THAT ARE NOT QUALITY CONCIOUS BUT MORE PRICE MINDED.
KITCHEN OBVIOUSLY HAS MAJOR ISSUES, BUT THIS FRANCHISE HAS BEEN
OPEN FOR OVER EIGHT MONTHS PLUS, SO THIS INCONSISTENCY IS
CORPORATE SHOULD OF SENT DOWN A CHEF, A TRAINED FLOOR MANAGER
AND A HANDS ON GENERAL MANAGER.
OWNER OF THE FRANCHISE SHOULD HAVE TOLD CORPORATE,
THIS FOOD IS NOT UP TO THE QUALITY, THAT I WANT TO SERVE MY
WANT TO BE KNOWN FOR SUPPORTING LOCAL PRODUCE AND VEG GROWERS".
LESSONS TO BE LEARNED FROM THIS SCENARIO IS
BEFORE YOU BUY INTO A FOOD AND BEVERAGE FRANCHISE,
VISIT OTHER LOCATIONS.
3.TALK WITH OTHER OWNERS.
REVIEW ALL THE FOOD THAT YOU ARE BASICALLY FORCED TO BUY FROM
INSIST ON BUYING PRODUCE AND VEGS FROM LOCAL GROWERS.
ASK FOR THE FLEXIBILITY TO DO YOUR OWN LOCAL MARKETING AND NOT
SIMPLY PAY LARGE SUMS FOR OVERALL GENERIC MARKETING THAT WILL
NOT JUSTIFY THE EXPENDITURE.
MAKE SURE WHAT FOOD AND BEVERAGE FRANCHISE YOU ARE BUYING ALLOWS
YOU TO MAKE A GOOD LIVING AND NOT BE SUBSERVANT TO PAYING FEE
AFTER FEE TO CORPORATE, LEAVING YOU WITH VERY LITTLE CASH FLOW
TO SURVIVE, LET ALONE THRIVE.
STRAIGHT UP NO NONSENSE EXPERTISE, EMAIL:
HULK HOGAN WHY DID YOU EVEN ENTER THE FOOD & BEVERAGE BUSINESS?
ATTENTION BAR, CLUB, LOUNGE, BEACH BARS, RESTAURANTS, GAS IS
SOARING, WHAT ARE YOU DOING TO BRING IN FRESH FACES. HULK
HOGAN'S "HOGAN'S BEACH" IS A SMACKDOWN DISASTER.
BEFORE HULK AND HIS PARTNER OPENED THEIR 20,000 SQUARE FOOT
VACANT RESTAURANT, THEY LAID OUT THE PLAN, A BEACH, CABANAS,
THREE MENUS, SUSHI, ANOTHER MENU OF UPSCALE STEAKS/SEAFOOD AND
FINALLY A CASUAL MENU OF "FRENCHY'S STYLE FLORIDA FAVORITES FOR
SO FAR, THE MENUS HAVE COMPUTER PRINTER ATTACHED REVISED MENUS
STAPLED TO THEM. THE ENTIRE VENUE IS NOT GENERATING TREMENDOUS
REVENUE, THE MAIN REASON, "HULK" IS NEVER THERE.
KEEP IN MIND THE "WWE" RESTAURANT IN NYC CLOSED DOWN.
WHILE WRESTLING EVENTS MAY DRAW CROWDS, AND VIEWERSHIP MAY BE
THERE, TO EAT, DRINK AND ENJOY A FORMAT OF FAKE FIGHTING AS THE
ELEMENT SURROUNDING YOUR DINING EXPERIENCE DOES NOT WORK.
WHEN YOU TAKE A NAMESAKE LIKE HULK HOGAN AND YOU PUT IT ON A
20,000 SQUARE FOOT VENUE WITH A SHARK RIDE, A BEACH,
CABANAS, HIDEOUS FOOD, LAME EMPLOYEES, AWFUL MANAGERS, AND NO
LEADERSHIP AT THE TOP, YOU HAVE A FORMULA FOR A TOTAL TAKEDOWN.
I KNEW FROM DAY 1 WHEN THIS CONCEPT WAS ANNOUNCED, THAT UNLESS
HULK WAS ON THE PREMISES DAY AND NIGHT, IT WAS GOING TO BOMB.
AGAIN, WHEN YOU NAME A FOOD AND BEVERAGE VENUE AFTER A INFAMOUS
LEGEND WHO IS ALIVE AND WELL, WHO ATTENDS THE GRAND OPENING, HE
OR SHE HAS TO ASSUME THE RESPONSIBILITIES THAT COME ALONG WITH
YOUR PARTIAL INVESTMENT AS WELL AS THAT OF YOUR PARTNERS.
IT'S IN A GREAT LOCATION, BUT IT WAS A FAILED EATERY PRIOR TO
THIS TAKE-OVER AND NOW UNLESS PROFESSIONALS IN THE FOOD AND
BEVERAGE INDUSTRIES ARE BROUGHT IN, UNLESS HULK EATS, SLEEPS AND
LIVES THERE DAY AND NIGHT, WHEN OPEN, THIS PLACE IS DOOMED FOR
FAILURE. HULK, PUT YOUR EGO IN THE DRAW, CUT BACK ON YOUR
WRESTLING GIGS, YOU HAVE A MAJOR EATERTAINMENT VENUE THAT
REQUIRES YOUR PRESENCE. HULK YOUR NOT BEING THERE HAS PROVEN NOT
TO WORK. YOU HAVE LOST TENS OF THOUSANDS OF DOLLARS DUE TO A
TOTAL BREAKDOWN FROM THE BACK OF THE HOUSE TO THE FRONT OF THE
HOUSE. THESE ARE THE MONEY MONTHS IN YOUR AREA, YOUR LOSING
MONEY BY THE FISTFULS. HULK EVERYONE KNOWS ABOUT THE PLACE, WHAT
THEY ALSO ARE LEARNING IS YOUR NEVER THERE. IT'S YOUR NAME ON
THAT SIGN, YOU NEED TO PRIORITIZE YOUR TIME. YOU OWE IT TO YOUR
EMPLOYEES, YOUR PARTNER, YOUR CUSTOMERS TO EITHER BE ON THE
PREMISES OR SELL IT AND CHANGE THE NAME. IT'S THAT SIMPLE.
WITHOUT YOU THERE IT'S MORE LIKE A SHRINE TO YOU, THAN A HIGH
ENERGY EAT, DRINK, PARTY, PLACE. HULK, MAY I ASK YOU A SIMPLE
QUESTION? WHY DID YOU GO INTO THE HOSPITALITY BUSINESS, TAKING
OVER A 20,000 SQUARE FOOT VENUE THAT WAS SHUDDERED, PUT YOUR
NAME ON IT, YOUR POSTERS, PICTURES, I MEAN IT WAS LIKE
GRACELAND, ONLY HULKLAND, WHY DID YOU HAVE YOUR PARTNER INVEST A
HUGE SUM OF MONEY ONLY TO IGNORE THE DRIVING FORCE BEHIND THE
THAT WOULD BE YOU<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
HULK, YOU ARE A VERY SAVVY BIZNESS MAN, YOU KNEW WHAT THIS
VENTURE REQUIRED BEFORE YOU EVEN SAID "YES" TO IT.
WHAT I WANT TO KNOW IS WHY THE EMPLOYEES ARE SO UNTRAINED, WHY
MANAGERS ARE SO LOST IN SPACE, WHY MENUS ARE PAPER PRINTED
ATTACHED AND CHANGED LIKE A FIRST GRADE CLASS?
WHAT HAPPENED TO YOUR ATTITUDE AND DEMAND FOR EXCELLENCE? HULK
WHY DID YOU EVEN ENTER THIS BUSINESS? I WOULD OF HAD IT PACKED,
BUT NOT BEING RELIANT ON YOUR BEING THERE. IT WAS LAUNCHED
WRONG, RUN WRONG, A REAL
SHAME..................................YOU SHOULD OF CONTACTED
ME BEFORE YOU EVEN OPENED.
COLLEGE BARS YOU HAVE A CHOICE GIVE THE BAR AWAY OR SIMPLY PUT
THE FOCUS ON "THE FUN, WOW FACTORS".
NO COLLEGE BAR HAS TO "BAR BEG" BY GIVING AWAY CHEAP BEER,
CHEAPER DRINKS, NO COVER CHARGE, PACK THEIR BAR, YET, CHECK YOUR
LIQUOR COSTS? CHECK THE CROWD YOU ARE ATTRACTING? CHECK THE
CONDITION OF YOUR INTERIOR AFTER THESE NIGHTS? CHECK THE RATIO
OF WOMEN VS MEN? CHECK THE TIPS YOUR EMPLOYEES ARE MAKING? CHECK
THE AVERAGE DOLLAR TOTAL PER CUSTOMER? CHECK THE LANGUAGE, DRESS
CODE AND CIVILITY OF THE CROWD YOU BRING IN? IS IT REALLY WORTH
IT? WANT TO GO FROM "BAR BEGGING" TO "BAR BETTER THAN THE REST"?
Break Is Bikini Event Time!
nothing sleaze or trashy, but rather trendy and classy.
exploit, but rather excite.
your female patrons who have no intention of entering your "CUTE
n COOL Bikini CHALLENGE" a free $75 bikini just for entering.
and have your beer or liquor Vendor pay for your bikinis.
Bar, Club, Sports Bar in your area, gives away a free bikini
just for entering. But you will, and it will be packed with hot
women and men who spend.Or just give your beer, drinks, food
away, let some tshirt slob be your mc and do your usual sleaze.
May I ask why? Why not take it to a new LEVEL, and feature
beautiful girls instead of nearly drunk young ladies who do
things they wish they never did? I have presented, hosted,
produced almost 500 bikini events, thousands of models, young
ladies, always treating them with respect.
Rise Up and Grow Up. Capitalize on the "Sports Illustrated
Swimsuit Edition" & Spring Break.
darts,karaoke, beer pong, the same boring basics. Email
for The Concepts that create "THE WOW".......................