WHY IS YOUR HAPPY HOUR SO DEAD?
IT'S FIVE OCLOCK SOMEWHERE!
"HAPPY HOURS" to many Owners are totally misunderstood.
What "HAPPY HOURS" should be are a lead in to your entire Night.
A. The exact hours you host "HAPPY HOURS" are paramount to your success. Far too many establishments, have too short of a "Happy Hours".
"Happy Hours" can never be too long.
I will never understand why Management chase a packed Bar out at 7pm?
What is the flawed thinking behind such a move?
B. What are your "HAPPY HOURS" Drink focus?
Are you giving the bar away?
Are you just discounting by $1?
Are you being sensible and bar wise in your "HAPPY HOURS PRICING FORMAT"?
I am not asking you to lose money, I am advising you to generate volume revenue.
The quality of Patron you attract is often based on your pricing during "HAPPY HOURS", what you are offering, to whom you are targeting, always flaunt Top Shelf, Call Brands.
Break the beer basic barrier by featuring Craft Beers from your area, your State during your "Happy Hours".
C. The Food, Tapas, Small Plates, do not just take your apps off your menu and offer them during your "Happy Hours", that is lame, lazy and a lousy way to roll out your fantastic food.
Think out of the basic "Happy Hours Food Selection", you must be so unique, so creative, so outstanding in your Food Choices.
Not only do you want "Happy Hours" Patrons to taste the best you prepare, but you also want to use this resource as a cash generator as well.
D. The Entertainment, forget the same guitar player, that performs everywhere in your area.
Forget the Singer that is seen every other week at one venue or another.
Your "Happy Hours" Entertainment, must be "FRESH", not what any other "HAPPY HOURS" has.
This is a Keep them there longer, Component.
E. Your Bar Staff during your "Happy Hours", must fit the mood, the format, the level of style.
I prefer Female Staff, because they have a Warmth Connection that comes far easier, than Male Bar Staff who depending on the Guest, reacts differently to individuals that are "Happy Hours" Regulars, or fast becoming one. Female Bar Staff must be dressed in Trendy Style Fashion.
Never in all black. Never in jean cut offs, Never in cheesy tank tops. It ruins your entire "Happy Hours" image.
I will not give you the specifics here, to creating the #1 "Happy Hours" Concept in your area.
This is a serious money making, not an over pouring cash losing daily time frame.
I have always made a great deal of money during "Happy Hours" because, I never looked upon them as a necessary evil, but rather a financial windfall. You continue to do your 4pm to 6pm your 5pm to 7pm both are wrong time components for a successful "Happy Hours".
For any Restaurant, Sports Bar, Bar and Grille, Eatery, Gastro Pub, "Happy Hours" are actually Cash Create Hours, but you have to know the format to implement. It's not a matter of simply deciding these are your "Happy Hours" and operate by them.
You will find that while some regulars will frequent these "Happy Hours",you will not have the Dominating, Young Professionals, hard working Blue Collars, and female medical, real estate, insurance, banking, legal crowd, that make your "Happy Hours" the HAPPIEST in your area.
Email RichUnger@promotingnightclubs.com you have the best, biggest, boldest "HAPPY HOURS" to gain.
THE WRONG CROWD...............................................................
I WOULD REALLY APPRECIATE YOUR EXPERTISE. MY BAR IS IN_____________ POPULATION 10,000,
BUT WITH A LARGE COLLEGE POPULATION AS WELL. There is only one other bar in town, their music is nothing great and they only play Oldies.
My Bar is fun place where I had a great business going, we have neat decor, lots of gaming revenue, however I am getting a bad Thurs. & Fri. Night crowd in I thought my prices would discourage this crowd, but instead, they only buy one drink and sit the entire night, unless they are sneaking in their own liquor, which I have not seen, but I don't see everything going on. It's riff raff if you ask me, and my huge regular customer base is growing very frustrated and inpatient with my inability to rid my bar of this crowd.
It is now killing my business. I have to do something quick, before I lose not only my
entire great customer count, but also my good bartenders as well. We worked so hard on building this bar up and just do not want to lose everything we have gained.
Any of your Expert advice would be so greatly appreciated. Should I resort to a Cover Charge?
MY RESPONSE: Theresa, The CROWD YOU ATTRACT,
THE DEMOGRAPHICS YOU TARGET ARE VITAL TO THE
SUCCESS OF YOUR BAR. YOUR GETTING THE WRONG CROWD IN,
BECAUSE YOU ALLOWED THIS TO GET OUT OF CONTROL.
NOW IT HAS BECOME SO BAD, NOT ONLY ARE YOUR REGULARS READY TO BOLT,
BUT YOUR BEST BARTENDERS ARE AS WELL. YOU NEED TO DO THE FOLLOWING ASAP:
1. CHARGE A COVER CHARGE, THAT'S RIGHT, AT ONCE, PUT A FEMALE ON THE DOOR,
AND START CHARGING COVER. ISSUE NO COVER CHARGE CARDS TO REGULARS.
2. START BEING "DRESS CODE DISCRETIONARY", IN YOUR OVERALL DRESS CODE POLICY.
CLEAN OUT THE TRASH, BEFORE IT EVEN ENTERS THE BAR.
3. CHANGE UP THE GENRE OF MUSIC , IF A NEW DJ IS DUE, THEN BRING ONE IN, BUT NOT BEFORE YOU INSIST ON A PLAYLIST THAT APPEALS TO WOMEN AND NOT OVER THE TOP HIP HOP.
4. IMPLEMENT A TWO DRINK MINIMUM ON NIGHTS WHERE YOU FEEL THE WRONG CROWD HAS BEEN ATTRACTED.
THE TWO DRINKS ARE NO PROBLEM FOR REGULARS WHO ARE GOING TO DRINK AND ENJOY THEIR NIGHTS, AS THEY ALWAYS HAVE.
5. MAKE COSMETIC CHANGES TO BOTH YOUR EXTERIOR AND INTERIOR. YOU CAN'T JUST IMPLEMENT MY STEPS, WITHOUT SHOWING A COMMITMENT TO A NEW IMPROVED IMAGE OF YOUR BAR.
YOU CAN ASK SOME OF YOUR REGULARS WHO ARE SKILLED IN MINOR MAKEOVERS, TO ASSIST IN YOUR APPEARANCE ADDITIONS.
6. START HOSTING NIGHTLY EVENTS, FOUR NIGHTS A WEEK, WED-SAT THAT SPECIFICALLY TARGET THOSE RED HOT FEMALES
AND MEN WHO SPEND, RATHER THAN THE TOTALLY WRONG ELEMENT
YOU CURRENTLY ARE STRUGGLING WITH.
NOW, THINK, PLAN, IMPLEMENT. PLEASE LET ME KNOW HOW THIS WORKS OUT FOR YOU?
GOOD LUCK, YOU ARE GOING TO NEED IT.
I HAVE GONE THROUGH THIS PROCESS, OVER AND OVER, IT TAKES A TOTAL COMMITMENT TO MAKE IT WORK.
RESTAURANTS, "GLAM UP" YOUR NIGHT LIFE !
WHEN FOOD SERVICE ENDS AT 10PM, IS WHEN YOUR NIGHT LIFE BEGINS.
BUT GO BEYOND THE USUAL DJ, THE MOVING OF THE CHAIRS AND TABLES,
THE SAME SERVERS IN THEIR SAME UNIFORMS.
YOU NEED TO DO WHAT I TRANSFORM.
THE ENERGY, THE ATMOSPHERE, THE OVERALL EXPERIENCE.
THIS IS NOT DONE BY SIMPLY SAYING SO.
IT'S DONE BY DOING IT:
FORMAT FULL THROTTLE.
NEW STREAMS OF INCOME.
THESE ARE ALL COMBINED TO CREATE A WELL RUN, SMOOTH OPERATING NIGHT LIFE ADVENTURE.
SNAP YOUR FINGERS, YOU JUST MADE AN EXTRA $4000 ON WEDNESDAY NIGHT, SAME ON THURSDAY NIGHT,
NOW DOUBLE IT ON FRIDAY AND SATURDAY NIGHTS.
ADD THAT TO YOUR BOH SALES.
NOW WANT TO MAKE IT HAPPEN, THEN STOP THE HESITATION, PROCRASTINATION, AND EMAIL
WHAT DO YOU HAVE TO THINK ABOUT, I HAVE ALREADY DONE.................
WHY YOUR RESTAURANT IS FAILING, YA THINK ?
So many Owners are so mind set in their thinking, that every day, they go through the motions
of opening, operating, the same way.
Change is inevitable, BUT, not in your case.
Your interior smells, I mean smells and yet, it just keeps that foul odor daily.
Your Menu has no "Light Fare", that features less calorie, less sodium,
less fat, but delicious tasting food.
Your Menus are outdated, their look, their inside appearance, they fail to "Foodcite" your dining patrons
into ordering new, creative, appetizers, soups, salads, entrees, desserts.
Your Drink Menu, oh you don't even have one.
Your table settings, where are the fresh flowers?
Your tables and chairs, look at them, they need a REMAKE.
Your floor is beaten, worn and ruins the overall ambiance as does your walls.
Your Front Counter is so outdated, it's like a podium in a high school auditorium.
Your Servers uniforms , please not blue jeans again?
Your Chef, does he or she even come out ever to touch tables?
Your table tops, look @ what you expect your guests to dine on?
Your plates and silverware have seen your best days and now your slow days.
Your glassware is better off used in darkness.
Your Napkins, why are you not using the latest in napkins and the slide that holds the silverware in the napkin?
Your salt and pepper shakers, they look like they came from the $1 store.
Your table lighting is not enough to light a bathtub.
Your table tents are crammed with so much information, are guests @ your eatery to dine or to read a book?
BEFORE YOU JUMP INTO THE LATEST PAYMENT BY GUEST PROCESS, you need to seriously
evaluate where your overall establishment is, and where you need to be?
Now, if you want the Expertise of the Best of the Best, stop the constant hesitation and looking the other way.
REALITY FOOD & BEVERAGE TV
Ok, so you can't wait for the so called "Reality Bites Back" Food, Beverage programs to air each week.
You watch, you marvel @ how bad an Owner would let his establishment go down hill?
You are so glad, it's not you, and your place.
You laugh @ the many mistakes, these Owners make.
You shake your head in amazement.
You call your Wife or Husband in, "Hurry, you have to see this".
But what you totally miss out on, is in many ways, many areas, many aspects of the focus of these Owners mistakes, downfall, and mishaps, are yours as well.
Is your Kitchen, cleaned every night so it sparkles?
Does your room smell, your bathrooms have an odor, your kitchen stink?
Does your bar beer taps, have cleanliness coming out of them?
Does your overall interior, look worn at all. from wallpaper to paint, from your floor to your ceiling?
Does your Staff, when your away, work or do they play?
Does your Staff, eat or drink or smoke while @ work?
Does your Staff talk about their guests, while they are still dining or have left?
Do you take away their cell phones, upon entering work, and put them in a locked secure place?
Do you as a Club, allow in undesirables, that should not even be able to walk through your front doors?
Do you check IDs, with a policy of if it looks questionable, deny entry?
Does your DJ curse over the mic?
Does your DJ play the wrong genre of music , thus attracting the wrong element?
Does your Manager slack off constantly, then why not let them go?
Is there a clear chain of command or do you simply RULE and when not on the premises,
Are your Rest Rooms spotless?
Is your office a clutter of so much paperwork that it looks like a small time lawyer's office?
Does your kitchen send out dishes of food that are not even fit for a dog to eat?
Is your Bar Staff over pouring you out of business?
So, as you sit and watch these Reality Food & Beverage TV Shows, just remember this, about 75% OF YOU ARE PART OF THE PROBLEM YOU WATCH.
NOW, YOU WANT THE SOLUTIONS?
I don't curse, I don't yell, but I am relentless, tenacious and consistent in turning your food, food and beverage establishment around by my REVAMP, REPOSITION, RENEW, REFOCUS,
REFRESH, RETAKE your local Market by STORM.
Or keep watching the shows, in denial and oblivious to the fact it is you on the screen.
DINING DEALS NOT THE ANSWER, TO ATTRACT YOUNG PATRONS
When was the last time you seriously did a visual review of your patrons?
Their age, their sex, their dress, their ordering?
Have you noticed that younger patrons are not frequenting your eatery, your bar, your club, your restaurant in numbers that
It's very simple! Your not reaching them.
It's all not working.
Now, you can either continue to suffer, or your can spin your financial condition around, with EXPERTISE.
Stop watching Reality TV Shows and start paying close attention to your own business.
Do you know what the rage is in "FOOD"?
Do you know what the fashion craze is in club wear?
Do you know what cocktails are mixed more than any other?
Do you know what bar foods blast off the bar?
Do you know what the culture is of today?
Do you know what your menu should look like now?
Do you know what your staff should wear now?
Do you know what your Night Life should consist of now?
Do you even know how to triple your "CINCO DE MAYO" Business this Year, from
Lunch, to Afternoon, to Dinner to Nightlife?