NOVEMBER 2019 - THE NIGHT BEFORE THANKSGIVING = HUGE $

NOVEMBER 2019 - THE NIGHT BEFORE THANKSGIVING = HUGE $

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NOVEMBER 2019 - THE NIGHT BEFORE THANKSGIVING = HUGE $
By RichUnger@promotingnightclubs.com

  Never ever take "The Night Before Thanksgiving" for granted. The Strategy should be, to bring in a Crowd early and keep a Crowd coming in all night long.
 But it's, not just who your DJ or Band is?
In fact, on this Night, you should feature both a DJ and a Band.
But, not just any DJ, and not just any Band.
People in your are are bored and tired of the same predictable Entertainment.
THIS IS ONE OFT HE BIGGEST NIGHT'S OF THE YEAR.
AT MY CLUB, WE WERE SO BUSY, I HAD LIQUOR SALESMEN AND BEER TRUCKS COMING @ MIDNIGHT, BECAUSE WE WERE POURING & SELLING LIKE MAD.
 WE DID THOUSANDS AND THOUSANDS AND THOUSANDS OF $
WE WERE SO EXHAUSTED, MY PARTNER AND I TOOK OUR LADIES TO DISNEY WORLD FOR THANKSGIVING DAY.
 WHEN WE GOT BACK, OUR ANSWER MACHINE WAS FILLED, PEOPLE WERE UPSET, WE WERE NOT OPEN FOR THANKSGIVING NIGHT. CUSTOMERS HAD SPENT THE DAY WITH THEIR FAMILY, WATCHED FOOTBALL, HAD A GREAT MEAL, AND STILL WANTED TO PARTY @ CLUB. I APPRECIATED THEIR DISAPPOINTMENT, BUT WE NEEDED A ONE DAY AND NIGHT REST, BEFORE THIS MONSTER WEEKEND.
  WE PREPARED FOR THE BEST CASE SCENARIO, WITH A BEER TRUCK PARKED OUTSIDE WITH IT'S DRIVER, OUR LIQUOR CASES FILLED OUR OFFICE FROM WALL TO WALL, THIS INCLUDING OUR LIQUOR ROOM, WHICH WAS BOTTLE TO BOTTLE, ON TOP OF ALL OF OUR WELLS AND BARS HAD PLENTY OF BACK UP.
 SEE, WE DIDN'T OFFER DRINK SPECIALS ON THE WEEKENDS, THERE WAS NO NEED, NOR DID WE EVER EVEN CONSIDER IT. WE ATTRACTED VERY BEAUTIFUL WOMEN AND LOTS OF MEN WHO SPEND, NOBODY CARED ABOUT CHEAP DRINKS OR BEERS.
 THESE DAYS, THE WAR IS BASED ON PRICE.
IF IT WERE THAT VITAL TO HAVE THE BEST DJ, WHY DID "THE PALMS" IN VEGAS, JUST END THEIR TWO YEAR RESIDENCY WITH "MARSHMELLO", WHO WAS PAID $60 MILL FOR TWO HIS YEAR GIG.
 VEGAS HAS OVER SPUN "EDM" AND "DJs", THEY HAVE RUN OUT OF BEATS.
 VISITORS WANT MORE.
 SURE, THEY WILL STILL COME TO VEGAS, GO TO THE CLUBS, SHAKE IT TO THE SPINS, BUT,
THEY ARE BORED WITH IT.
LET ME SAY, THAT THE MOST INNOVATIVE, CREATIVE, UNIQUE,OUTSTANDING CLUBS IN THE USA, HAVE ALWAYS BEEN IN VEGAS.
 BUT NOW, THERE IS A MAJOR EVOLUTION GOING ON. CLUBS CLOSING, CLUBS RENOVATING, CLUBS PANICKING ABOUT HOW THE NUMBERS ARE NOT WHAT THEY WERE.
 THIS GENERATION IS SO DIFFERENT THAN ANY OTHER.
SURE THAT HAS ALWAYS BEEN SAID AND IT'S TRUE.
 TOO OFTEN NOW, DRESS CODES OFTEN HAVE BEEN FORGOTTEN, RUDE, LEWD BEHAVIOR HAS MANAGEMENT LOOKING THE OTHER WAY, BATHROOMS ARE RUN DOWN, INTERIORS ARE NOT BEING KEPT UP, WHEN LIGHT BULBS ARE BURNT OUT, YOU CAN ALWAYS TELL, THOSE IN CONTROL, DON'T CARE.
EVEN RESTAURANTS, LARGE ONES, AFTER DINING SERVICE IS OVER, MOVE THE TABLES AND CHAIRS, BRING IN THE DJ AND THE LIVE BAND, CHARGE A COVER AND HOST YOUR OWN "GET AWAY NIGHT BEFORE TURKEY DAY". I HAVE DONE IT HUNDREDS AND HUNDREDS OF TIMES.
AGAIN, THE KEY FOR UPSCALE RESTAURANTS IS TO MAX OUT SOCIAL MEDIA IN EVERY FORM AS WELL AS A CLASSY GIANT BANNER, MARKETING THIS NIGHT, RIGHT NOW , 3 WEEKS BEFORE THE ACTUAL NIGHT. TABLE TENTS ARE A MUST AS WELL.
 IMAGINE ADDING THOUSANDS OF $ TO YOUR DINING REVENUE ON THIS NIGHT? I HAD A PHONE CALL FROM A RESTAURANT IN CALIFORNIA, WHO DID IT FOR THE FIRST TIME, AND HAD THE BIGGEST NIGHT, THEY HAVE EVER HAD. YES IT DOES WORK.
BUT YOU HAVE TO GIVE IT THE BLOOD, SWEAT AND TEARS OF PLANNING, PROMOTING, PRODUCING AND PRESENTING IT. DON'T JUST GO THROUGH YOUR USUAL ROUTINE AND CLOSE.
FOR ONCE, FOLLOW MY EXPERTISE.
Email RichUnger@promotingnightclubs.com
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ONE OF THE MOST POPULAR CONCEPTS, THAT I TWEAKED, AND HAVE URGED OWNER AFTER OWNER TO 86 THEIR SLOWING DOWN AND BURNT OUT "KARAOKE NIGHT", IS THE "FLIRTY DANCING NIGHT". A HUGE FEMALE DRAWING NIGHT, AND OF COURSE MANY, MANY MEN.

ANOTHER CONCEPT I PIONEERED WAS "WIRELESS BANDS". I WAS BORED WITH THE SAME WIRED GUITARS, WIRED LEAD SINGER MICROPHONES, WIRED KEYBOARDS, SO I CAME UP WITH THE TECHNIQUES AND PROCESSES BY WHICH MUSICIAN IN THE BAND COULD PLAY FROM ANYWHERE IN OUR CLUB, EXCEPT FOR THE DRUMMER.
IT WAS EXCITING, IT WAS FRESH, IT WAS EYE OPENING FOR OUR CROWDS.
WE DIDN'T MARKET OR ADVERTISE THIS UNIQUE PERFORMANCE MODE, WE JUST BLEW OUR GUESTS AWAY WITH FEATURING IT.
THE BANDS WHOM I APPROACHED, WERE EXCITED TO EMBRACE THIS TYPE OF PERFORMING.
IT GAVE THE BANDS THE FREEDOM TO PLAY THE ROOM UPFRONT AND PERSONAL.
 ON TOP OF OUR BARS, IN THE BACK OF OUR MAIN ROOM, EVEN OUTSIDE IN FRONT OF THE CLUB.
WHEN I BEGAN THIS PRESENTATION, IT WAS NOT A NORM, NOT DONE, EXCEPT BY LEAD SINGERS. I TOOK IT ALL THE WAY TO THE MAX.
IT WAS WHAT I CALL "A WOW FACTOR".
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"ORGANIC PRODUCE IS A MUST". DINING GUESTS WANT FRESH, THEY WANT ORGANIC.
I HAVE LISTED THE TOP TEN IN DEMAND "ORGANIC PRODUCE", THAT WHEN IN SEASON, YOU SHOULD INTEGRATE IN YOUR DISHES, AND ON YOUR MENU.
STOP WITH THE EXCUSES AND START UNDERSTANDING THE CHANGES GOING ON IN THE HOSPITALITY INDUSTRY RIGHT BEFORE YOUR EYES.
STOP OPERATING IN DENIAL.
HERE ARE THE TEN ORGANIC PRODUCE YOU SHOULD, AGAIN, WHEN IN SEASON, SERVE:

STRAWBERRIES

SPINACH

KALE

GRAPES

PEACHES

CHERRIES

PEARS

TOMATOES

CELERY

POTATOES

  FROM APPS, SOUPS, ENTREES, DESSERTS, BAR BITES, CHILDREN'S MENUS, YOU SHOULD CHOOSE & FEATURE "ORGANIC PRODUCE", THAT IS OFTEN, "GROW YOUR OWN", AS MANY RESTAURANTS ARE NOW DOING.
AGAIN, GET WITH THE TIMES, AND STOP BEING BEHIND THE TIMES.
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   Start Serving Your Cocktails with "PASTA STRAWS", what a brilliant way to enjoy Mixed drinks, Frozen drinks, Craft drinks !
" Olive Garden " should have thought of this, what with all the "PASTA" they serve.

 

https://www.thesun.co.uk/money/6282028/plastic-straws-replaced-pasta/
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    PANERA BREAD JUST FIRED AN EMPLOYEE FOR VIDEO TAPING THE PROCESS USED BY "PANERA" TO PREPARE THEIR "MAC & CHEESE", WHICH COMES TO THEIR STORES FROZEN AND THEN GOES THROUGH A RATHER SIMPLE PROCESS TO BE PREPARED TO SERVE. WHY FIRE THE EMPLOYEE>? IF YOU HAVE NOTHING TO HIDE, WHY FIRE A LOYAL "PANERA BREAD EMPLOYEE" WHO SIMPLY SHOWED HOW EMPLOYEES GO THROUGH THE STEP BY STEP CONCEPT OF PREPPING "MAC & CHEESE" TO SERVE AS ORDERED>?
 MY FATHER, A GREAT RESTAURANTEUR ALWAYS ASKED TO SEE THE KITCHEN OF ANY RESTAURANT HE WOULD GO IN TO DINE AT>? IF HE WAS REFUSED, HE WOULD LEAVE.  NO RESTAURANT, SHOULD BE FEARFUL OF DINING GUESTS SEEING THEIR KITCHENS>? IF THEY ARE, THEN THEY SHOULD NOT BE SERVING FOOD. MY FATHER'S RESTAURANTS KITCHENS ALWAYS HAD RULES: SERVE FRESH FOOD, KEEP THAT KITCHEN CLEAN AT ALL TIMES. TWO SIMPLE RULES, THAT UNFORTUNATELY WAY TOO MANY RESTAURANTS CANNOT SEEM TO FUNCTION BY. LAZY STAFF, LACK OF LEADERSHIP IN YOUR COOK OR CHEF, OR SOUS CHEF, POOR MORALE, NO DISCIPLINE OR CONSISTENCY. AND WORSE OF ALL, NO OWNERSHIP OVERSIGHT.

  THE SAME GOES FOR BEHIND THE BAR!
 ALL BARTENDERS SHOULD KEEP THEIR BAR TOP, BEHIND THE BAR, CLEAN AT ALL TIMES, REGARDLESS OF HOW BUSY THEIR ARE.
THERE IS NO EXCUSE FOR BEING HAVING A "SLOB BAR".
HANGING GLASSES UP THAT HAVE WATER SPOTS IS DISGUSTING, YET, I SEE BARS DO IT, FAR TOO OFTEN.

 HAVING SLOPPY LOOKING FRUIT TRAYS LOOKS VERY UNINVITING.

HAVING UNPROFESSIONALLY DRESSED BAR STAFF.

HAVING DIRTY MIRRORS BEHIND YOUR BOTTLES.

IT'S SIMPLE, BEING A PROFESSIONAL BARTENDER, MEANS BEING A CLEAN & CARING ONE AS WELL!
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"OUTBACK" IS NOW FEATURING "MAC & CHEESE" WITH LOBSTER. BRILLIANT COMBINATION.

SO, I CREATED ALTERNATIVE "RICHIE TERRIFIC TASTES" OF "MAC & CHEESE", THAT YOU SHOULD HAVE AS YOUR OWN  OPTIONS ON YOUR SPECIAL "MAC & CHEESE " MENU:

1. SHRIMP

2. BACON

3. MINI MEATBALLS

4. CHOPPED HAM

5. CRAB

BE THE FIRST EATERY IN YOUR AREA, THAT GOES BEYOND JUST "MAC & CHEESE" TO ENHANCE IT AND CREATE A NEW VERSION OF THIS MOST POPULAR DISH.
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This THANKSGIVING, Think of Others. Give out Turkeys to Families less fortunate, you can go to Religious Centers and donate them, you can go to schools and contribute them.
Don't let any Family in your Area go without having "TURKEY ON THANKSGIVING".
 You have a great business, you owe it to those much less fortunate to help !
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Copyright 2019 Rich Unger

 

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