DECEMBER 2013 - FOR ALL OF 2014,TECH? BAR OWNERS DON'T GET IT !
It's now the end of 2013, and a large majority of bar, club, lounge, gay clubs, strip clubs, country clubs, think Face Book is their main web site and still do not have their own web site.
Way too many Bar Owners just don't get "TECH". Slow and Steady is not the way to operate your restaurant, your bar, your lounge, your sports bar, your strip club, your comedy club, your gay club, your hotel bar. "IT" is vital to your success. Do you Tweet? Do you do Instagram? Do you have a Tumblr Page? I could go and on there are 12 Social Media Marketing Apps that you must be part of. Or you could be Olive Garden and roll out 'BUY AN ENTREE THAT YOU EAT IN FOR $12.99, AND TAKE HOME AN ENTREE FOR FREE". Why Darden is "FOOD FIGHTING" with "Panic Pricing" shows you the difference between a Chain that is not performing, as opposed to Panera Bread or Chipotle that do not mention price or discount of any kind in their on air marketing or Tech sites.
What are you prepared to do that will double if not triple your business by using "TECHNOLOGY"?
What do you know about maximizing your online Social Media Marketing that makes a difference in your actual business?
It's 2014 and your operating like it's 1998, I say that over and over, because so many Owners refuse to seek Professional Direction.
If you knew it all, your club would have a line outside not just on Friday and Saturday Nights, but Wednesday and Thursday Nights as well.
Oh yes you can.
Sports Bars are smiling over NFL and Direct TV's "TICKET" Package. But it's costly. These Sports Bars use their online presence to market that they are the place to view games, that they discount pitchers of beer and orders of wings. Ok, fine, but what about when there are no games on?
No not the same local bands as I always repeat as well.
Why is it so many Sports Bars put their Nightly Business into such a tight format, they totally ignore the Millennials, and their disposable income?
What happens to restaurants with great bars, and bars that are known for their food, when the clock strikes 10pm?
Because that's when you should be packed with an entirely fresh new crowd of spenders.
No Hip Hop Garbage. No Slobs.
You use Technology to lay down your policies so that you attract the right patrons.
This constant need to tell the story of how an Owner opened his place, and his life story,
Today, when people go online, they want "INSTANT GRATIFICATION".
They want to know what they don't know and they want it promptly.
Instead Owners ramble on, and waste so much content which nobody wants to read.
When you put your Menu up online and no prices, you project an image of negativity.
If your afraid to post your prices, why do you charge them?
You still do not connect to the Food and Beverage Technology of Social Media Marketing.
And the company or person your paying so much money to, is doing nothing to drive traffic to your place, because they have no clue how to. You basic approach to creating a connection to current and new faces is NOT drawing them out of other PLACES.
There are only so many people that dine out, drink out, eat out, party out, and if your not doing the business, some other establishment is.
What I advise, is going in and emptying out competing venues, thus bringing the business to your place.
There a Three Step Method to this strategy. It requires Consistency, Relentlessness and "WOW".
No radio, no flyers, no print ads, no outsiders doing your marketing. It is up to you to engage in this current food/beverage War.
When money gets tight, tensions right high.
Thus once you even see the first sign of a slowness in business, that is time to ACT.
You don't wait until your off 50%, YOU take action when you see your off 10%.
You can read all of my CONTENT, but unless you do something , you are going to continue to suffer, sink, and slow down.
AN ECLECTIC ARRAY OF EXPERTISE:
HOW MUCH ATTENTION ARE YOU PAYING TO
WHILE STILL MAINTAINING TASTE, QUALITY, PRESENTATION?
YOUR CHEF, YOUR COOK DOES NOT NEED TO OVER DO IT.
THERE ARE CREATIVE HEALTHY, ORGANIC, WAYS TO SPICE UP A DISH, WITHOUT SALTING IT DOWN.
THERE ARE COOKING METHODS THAT REDUCE THE FAT AND CALORIES.
THERE ARE PREP WAYS THAT GIVE GREAT TASTE BUT DON'T INCLUDE CHOLESTRAL.
TAKE TYPICAL BEVERAGES FOR EXAMPLE, WHEN PATRONS COME INTO YOUR BAR AND GRILLE, RESTAURANT, EATERY, CASUAL DINING VENUE, THEY ASK FOR A DIET SODA, WHY IS IT, YOU ONLY OFFER 1 DIET COKE AND FOUR OR FIVE OTHER SODAS THAT ARE LOADED WITH SUGAR?
IT SHOULD BE JUST THE OPPOSITE.
THE MILLENNIANLS DO NOT WANT SUGAR, THEY ARE HIP TO HEALTHY.
YOU WANT A BRAND NEW DRINK THAT IS MAKING A HUGE IMPACT ON THE BEVERAGE MARKET, IT'S "ICE". TRY A BOTTLE OF "ICE".
THE FLAVORS, THE TASTE, NO SUGAR, NO CALORIES AND IT'S HEALTHY.
IT CAME OUT OF THE GATE, AND IS AN UP AND COMER.
www.sparklingice.com IT IS A FRESH, NEW, CUTTING EDGE BEVERAGE, THAT REPLACES COKE, PEPSI, SPRITE, ALL OF THEM.
STOP GOING WITH THE PREDICTABLE, LISTEN TO ME, I DON'T GET PAID A PENNY FOR MY "RICHIE RECOMMENDATIONS".
I AM IN THIS BUSINESS 40 YEARS. HOW LONG HAVE YOU? JON TAFFER GETS PAID TO ENDORSE THE PRODUCTS, SYSTEMS, EQUIPMENT HE PUTS IN HIS "RESCUES". BUT YET, HE STILL HAS AN AVERAGE OF A 20% INCREASE AFTER ALL THAT WORK, ALL THE SCREAMING, ALL THAT "F WORD'. I CAN DO WHAT JON DOES WITH A 50% INCREASE BUT NOT WITH WHAT YOU GET FOR FREE, RATHER WHAT YOU OFFER YOUR PATRONS ONCE THEY WALK THROUGH THE DOORS.
EVERY PATRON SHOULD EXPECT
CLEAN REST ROOMS
SPARKLING SHINE KITCHEN AND KITCHEN EQUIPMENT
IMMACULATE WALK INS WITH LABELS,DATES ON EACH TIGHTLY WRAPPED CONTAINER OF FOOD.
I MEAN HOW MUCH MORE GREASE DO WE HAVE TO SEE?
IF BEHIND THE BAR IS FILTHY, YOU SHOULD WALK RIGHT OUT, RATHER THAN SIT DOWN IN FRONT OF IT.
ASK THE BARTENDER CAN I TAKE A PEEK BEHIND YOUR BAR FOR CLEANLINESS?
IF THEY SAY NO, ASK TO SEE THE MANAGER, IF THEY SAY NO, GET UP AND LEAVE.
MY FATHER ALWAYS WALKED INTO A RESTAURANT AND ASKED TO SEE THE KITCHEN BEFORE HE SAT DOWN TO EAT, 99% OF THE TIME, THE MANAGER, OR OWNER SAID "SURE".
IN MANY MARKETS, TV NEWS REPORTS RESTAURANTS WHO HAVE BEEN ORDERED CLOSED DUE TO HEALTH VIOLATIONS.
IF THAT BACK OF THE RESTAURANT IS NOT SPRAYED AND HOSED DOWN, THE GARBAGE AND RECYCLE BINS FILTHY, THE ENTIRE AREA DISGUSTING, THEN WHAT DO YOU THINK THE REST OF THE RESTAURANT CONDITION IS?
CLEANLINESS IS PARAMOUNT.
THE OPPOSITE SHOWS LAZY STAFF.
I WENT INTO A VERY, VERY POPULAR BAR AND GRILL ON SIESTA KEY , FLORIDA, THEY HAD ABOUT FOUR DOZEN GLASSES HANGING FROM THE GLASS RACK ABOVE THE BAR, THEY WERE WATER STAINED, THEY WERE FILTHY. I ASKED THE MANAGER WHY? HE HAS NO RESPONSE.
THE NEXT ACTION I SAW WAS A BAR BACK, EMPTYING THEM ALL INTO THE GARBAGE CONTAINER.
I KNOW THIS BUSINESS INSIDE OUT.
FROM THE DISGUSTING GLASSWARE I TO GO RADIO.
WHY OWNERS CONTINUE TO SPEND WEEK AFTER WEEK ON RADIO, AND NOBODY IS COMING IN, MAKES NO SENSE.
THE SALESPERSON IS ONLY INTERESTED IN HAVING YOU WRITE THAT CHECK.
WHAT DOES THE RADIO STATION DO FOR YOU, TO GENERATE BUSINESS?
CLEAR CHANNEL AKA IHEART IS PUSHING THEIR SALESPEOPLE TO SELL 15 SECOND AND 30 SECOND RADIO SPOTS, BECAUSE THEY ARE LOSING LISTENERS BY THE MILLIONS TO TABLETS, iPADS, SMART PHONES, SIRUS/XM RADIO.
STOP THINKING 10 YEARS AGO.
WHAT ARE YOU GOING TO LEARN BY GOING TO THE VEGAS BAR AND CLUB SHOW?
SO YOUR GOING TO SHAKE MR TAFFER'S HAND, HAVE YOUR PIC TAKEN WITH HIM, AND THEN WHAT?
SIT AND LISTEN TO SOME GENERIC SEMINAR?
WHAT IS THAT GOING TO DO FOR YOUR SPRING BREAK, YOUR KICK OFF TO SUMMER MEMORIAL DAY WEEKEND, YOUR LONG HOT SUMMER, YOUR SAY SO LONG TO SUMMER, WHAT IS THIS CONVENTION GOING TO DO BESIDES GET YOU DRUNK FOR FREE?
I CAN PACK YOUR PLACE FOUR NIGHTS A WEEK, IF
YOU HAVE NEVER HAD A
* REPUTATION FOR VIOLENCE
* UNDERAGE DRINKING REPUTATION
* GHETTO CLUB IMAGE
* ANYTHING GOES FORMAT
BY THE WAY, I DIDN'T CREATE THAT GENRE OF A CLUB LABEL, "GHETTO".
IT CAME OUT OF NOWHERE AND DOES NOT DEPICT COLOR OR RACE OF THE CROWD, WHAT IT DOES DEFINE IS THE BEHAVIOR AND LACK OF CIVILITY THAT CLUB, BAR, LOUNGE OWNERS HAVE THEMSELVES LABELED THEIR VENUE, WHEN THEY ALLOWED THEIR BAR, OR CLUB OR LOUNGE TO BECOME AN OUT OF CONTROL, INTERIOR TORN APART, REST ROOMS DISGUSTING, VERY FEW FEMALE PATRONS, SEARCHING CUSTOMERS AND HANDBAGS. DON'T KEEP WASTING YOUR MONEY ON WHAT DOES NOT WORK, BUSINESS.......................
DON'T KEEP SPENDING AND HOPING FOR RESULTS.
DON'T LISTEN TO SALESPEOPLE WHO MAKE THEIR LIVING ON WHAT THEY SELL.
DON'T SIGN ANY LONGTERM CONTRACTS.
DON'T KEEP DOING WHAT YOUR DOING, WHICH IS NOT WORKING, NOT BRINGING IN BEAUTIFUL FEMALES, AND MEN WHO SPEND.
DON'T GIVE DRINK DISCOUNTS, DON'T DROP YOUR DRESS CODE, DON'T DO AWAY WITH YOUR COVER CHARGE, DON'T KEEP WORRYING ABOUT WHAT YOUR COMPEITITION IS DOING.
IT'S TIME TO FOCUS, MINDSET, AND PRIORITZE YOUR ENTIRE DAILY:
( IT'S NOT YOUR BUILDING)
REDUCE YOUR RENT
REDUCE YOUR OVERHEAD
REDUCE YOUR INVENTORY
INCREASE YOUR STREAMS OF INCOME.
INCREASE YOUR AVENUES OF CASH FLOW.
YOU CAN DO ALL OF THE ABOVE.
WANT EXPERTISE IN MASTERING THESE MATTERS?
HIRING! TOLERATING! FIRING!
When an employee is constantly late
When an employee is constantly on their smart phone
When an employee is a yenta and repeats the supposed gossip going on in the business
When an employee watches the clock and leaves right on the minute rather than stay and finish the project they were doing.
When an employee is attempting to carry on a relationship with another employee.
When an employee dresses like a slob, does not shave or stay clean.
When an employee has excuses for every policy, procedure, rule they violate,
THEY SHOULD HAVE NEVER BEEN HIRED.
THESE MILLENNIALS WANT INSTANT GRATIFICATIION, they would rather own a smart phone than a car.
Managers and Owners need to lead by example.
Any potential Employee who has gone through three different jobs in one year, should not be hired.
Pay your employees a good wage.
Don't hire those who you know from the first interview they are not for you.
When a knock out female applies and says she is a terrific employee behind the bar with a great following, then why is she out of work? I would not hire her,neither should you.
I know this business inside out.
OWNERS, WHAT IS YOUR END GAME?THIS MONTH THROUGH EASTER SUNDAY, HUNDREDS OF THOUSANDS OF DOLLARS ARE AT STAKE? DON'T MAKE SO MANY MISTAKES. STOP doing what does not work.
STOP spending on what does not return 10x what you gave.
STOP listening to salespeople who are mind set to enticing selling, signing you, and seeing you SPEND.
But, WHAT IS YOUR END GAME?
From Your Format, to your Night Life, from your Marketing to your Atmosphere, from your propensity to keep offering cheap drinks to no cover charge, how are you going to increase revenue with lame loyalty programs that offer no "WOW"?
I review P and L Statements from Bars, Clubs, Sports Bars, Clubs, I have never seen such sloppy, senseless spending, and waste.
There are tens of thousands of dollars to be made monthly.
You keep making up excuses, instead of implementing solutions.
You keep procrastinating, instead of listening, learning.
You keep staying the course, even though, you see a significant change in cash flow, in traffic, in table turns.
You keep reducing your Dress Code so that in reality, you have none.
Look at the condition of your Rest Rooms that's the first place Dun and Bradsteet on site Analysts view when entering food and beverage establishments, because that tells the story of the entire business.
THE TOP TEN BEST SIGHTS IN VEGAS, BABY;
A. GOLD AND SILVER PAWN SHOP ( GO FIGURE )
B. BELLAGLO FOUNTAINS
C. CANALS AND GONDOLAS AT THE VENETIAN
D. FREEMONT STREET EXPERIENCE & VIVA VISION LIGHT SHOW
E. PALAZZO ATRIUM DISPLAY
F. WELCOME TO LAS VEGAS SIGN
G. BELLAGIO CONSERVATORY
H. STRATOSPHERE TOWER
I. WYNN'S LAKE OF DREAMS
J. VOLCANO AT THE MIRAGE
BRAND NEW LIQUOR POURS THAT SHOULD BE THE CORE OF YOUR BAR & A BEER THAT WILL MAKE YOUR CUSTOMERS CARE!
There are so many new flavors, new additions, new brands of liquors and liqueurs that it makes your head spin. Then you have your liquor salespeople pressuring you to buy a case of this a case of that, when they are under orders to push cases, regardless of if the on premise place fits the profile for the brand.
A light, yet innovative blend of vanilla and cinnamon spice flavors, you have nothing like it, behind your bar, or on your bar right now!
JOSE CUERVO CINGE
This is a cinnamon flavored infused blend that is ideal for increased
BUD LIGHT LIME -CRAN-BRRR-RITA
Imagine the Flavor of a Cranberry Margarita, with just a splash of "Bud Light Lime". Now this is a Fresh New Not Craft, but Creative Beer.
JUSTIN TIMBERLAKE'S 901 BRAND REPOSADO & ANEJO TEQUILAS
The Reposado is a smooth agave and vanilla flavor Tequila.
The Anejo has a consistency of pepper, nuts, coffee and oak.
Both are 100% Agave Tequilas
Time to pour off your dusty just sitting on the Shelf bottles and bring on what are NOW, "MILLENNIAL MUSTS".
Finally There Are Four Kinds Of Bar, Club, Sports Bar, Lounge, Restaurant Owners:
1. The Owner in it to win it financially.
2. The Owner in it to be a "Big Shot" and for his ego.
3. The Owner who wants to hit on every female , staff and customers
4. The Owner who thought it would be fun and make a few bucks.
I like to advise only ONE of These Owners, Number 1
He or She is the Owner that is going to succeed.
He or She is the Owner that will listen and learn.
He or She is the Owner that wants to be the "BEST" in their Community.
He or She is the Owner that sees a decline and wants to reverse it ASAP.
He or She is the Owner that wants to run the best food and beverage, or just beverage Venue without all the hassles, headaches, and hurdles.
He or She that knows there is a person that has far more EXPERTISE and KNOWLEDGE, INSIGHT, DIRECTION than they do, and they want to absorb it, implement it.
That's the Owner I want to email RichUnger@promotingnightclubs.com
Stop having your GM, or Manager or DJ contact me, you own the place you do it yourself...................................................