JANUARY 2017 - "SHOCK & AWE"
2017, is going to be a "CHALLENGING and "DAUNTING" Year, in the Food/Beverage...........Beverage Only Industry.
You cannot and should not take any element of your business for granted.
From your Appearance, to your Atmosphere.
From your Marketing to your Branding.
From your Menu to your "Signature Cocktails".
From your Entertainment to your Energy.
THE KEY IS "SHOCK & AWE"..............
Your Bar, Your Gentlemen's Club, Your Sports Bar, your Lounge, your Restaurant with a Bar has to stand out in an obvious crowd of competition.
The reason the "Leading Food & Beverage Establishment" is "THE LEADER", is because they are not challenged, not taken on by any other Establishment.
They simply stand their ground, with no "Takers".
That's why "Creativity" is the most powerful force in our Industry.
It's what causes "SHOCK & AWE".
Now, your asking yourself, how do I achieve this?
How do I take my Establishment to the TOP and leave the rest behind?
It, takes "Concepts", "Strategies", "Consistency", "Maximized Social Media", "Fresh New Approaches", "Tweaking your Branding to your specific Demographics".
This all sounds strange to you, so email, RichUnger@promotingnightclubs.com or
fill out this form it's that simple to understand the method to the madness.
http://www.promotingnightclubs.com/contact.htm why continue to lose business, lose $ and lose patrons?
Stop being so set in your ways, so mind set, so unwilling to listen to someone who knows 40 years more than you know and reads every single publication every week, every month on this industry, to keep ahead of the rest.
I have seen so many Owners waste so much $ on so many different so called effective ways to do more business, only to waste their funds.
I had a restaurant upscale establishment with a bar, who wanted to go after the "Nightlife", but instead of listening to the downside of using club promoters, he went ahead and did so.
The results were a disaster.
People snuck in their own small bottles of liquor.
The crowd these promoters attracted, did not drink, did not tip, used foul language so often, the women in the room left.
Some Owners, just need to find out first hand the "Nightmare", of club promoters.
I would of had him packed, by having him doing the Concept himself.
If you don't know how to do it, when to do it, why to do it,who to do it, what to do it? You are going to Fail Every time.
Aren't you tired, fed up, with all your potential business going to other places?
Aren't you tired of losing great employees, because they can't make a living working for you, so they leave?
Aren't you tired of being known as the "Dead Place" in your Community?
Aren't you tried of listening to everyone, who tells you to do this, do that, yet none of it, produces viable results?
I mean seriously, isn't it TIME to TURN to "THE BEST"?
THE BEST FIVE "FOODIE CITIES" ARE :
1. ORLANDO, FL.
2. PORTLAND, OR.
3. MIAMI, FL.
4. TAMPA, FL.
5. SAN FRANCISCO, CA.
THE WORSE FIVE "FOODIE CITIES" ARE:
1. FONTANTA, CA.
2. MONTGOMERY, AL.
3. GRAND PRAIRIE, TX.
4. MORENO VALLEY, CA.
5. NORTH LAS VEGAS, NV. ( WHAT ????? )
CONTACT LOCAL "Airbnb" locations near your Establishment? Create a "Partnership" with each location, that allows you put a "Table Tent", a "Menu", an "Information Page" from the "Home Page" of your "Web Site", so that the Guests, who stay there, know to patronize your Establishment.
The reason "Chipotle" launched it's new "Burger Concept", "Tasty Made" in Ohio, is because, there's not much competition.
The "Better Burger" Segment is very weak.
Currently there are no "Shake Shacks", or "In-N-Outs either. Very Moxie Move. Now if "Tasty Made" can put out a Quality Burger at a few quid more, and attract the better burger customers, they can generate success.
As for "Chipotle", they have had a major "Top of the Corporate Suit Chain" shake up, so we shall see who they seek, hire, and if this new CEO can turn this once "SOLID GOLD" Chain around?
I think their current Branding is totally lacking.
They need to use the "TRUMP IT" Approach. But, they probably don't even understand it.
L A Based "TOP ROUND" is taking on "Arby's", by offering better, much better quality Roast Beef, that "TOP ROUND", Kudos to Partners, Noah Ellis, Anthony Carron, Jamie Tiampo, and Steven Fretz. With the right branding, the right marketing, the dominating "TRUMP IT" Social Media Blitz, consistently, they may very well, start spreading the beef, and cutting a slice into "Arby's" in the future.
Restaurants, "HEALTHY" is not only the buzz word, it's the new "Menu Mentality". If your still serving Grease, Sodium, Sugar, Calories, Carbs, without offering a page of your "Menu" to those who are very concerned with eating "Healthy", your going to find your numbers drop. Regardless of where your located.
You can cope an attitude, but you won't break your day to day "Beat Book" numbers, that's for sure.
Email, RichUnger@promotingnightclubs.com, I eat, sleep and breathe, what Millennial's want to eat NOW. THIS IS A BRAND NEW FOODIE GENERATION.
THE BAR IS WHERE THE REAL $ IS, "FAST CASUAL" SHOULD SERIOUSLY THINK , THEN IMPLEMENT "FULL BAR BEVERAGE SERVICE".
Disney is now serving Wine, Beer at select Properties, because the real revenue is right there.
With "Craft Beers", creating truly amazing sales, why are you simply ignoring this entire element?
Sometimes, I wonder, why too many Owners are so far behind the times, how do they even stay in business?
I am ahead of everyone.
I create CONCEPTS every single day. Yet "FEAR" is the primary emotion that holds back so many intelligent Owners from reaping the revenue that is just waiting to be created.
2017 is going to be a "SINK or SWIM" Year for everyone in Food and Beverage. The old ways of operating, opening, are OVAH !!!!
I urge you to consider the new "Streams of Revenue", the new "Branding,Marketing,Advertising", the new way of hiring employees, the new way of serving food & beverage, the new way of offering "NIGHT LIFE", the new way of having DJs spin, dress, talk over the mic, interact with your Guests, the new way of Bringing in the Class and refusing the Tr_ _ _ H. It's all about Quality over Quantity this year.
But your thinking has to change.
Your way of doing business has to change.
DON'T BE A MISSED OPPORTUNITY.
IT MAY VERY WELL COST YOU, YOUR ENTIRE
IT'S 2017 NOW, HAPPY NEW YEAR, IT'S TIME TO CHANGE, REDO, REMAKE, REINVENT, REMODEL, RECHARGE, WHAT ARE YOU PREPARED TO DO?
ARE YOU LOST?
DON'T KNOW WHERE TO START, BUT.......YOU KNOW YOU NEED TO?
SIMPLE, Email, _RichUnger@promotingnightclubs.com
THE TOP TEN CRAFT BEERS (BRAND FAMILY) IN SALES ARE:
1. SAMUEL ADAMS
2. BLUE MOON
3. SIERRA NEVADA
4. NEW BELGIUM
5. LEINENKUGEL SPECIALITY
7. SHOCK TOP
10. GOOSE ISLAND
A RESTAURANT CRITIC'S OPEN, FRANK, PROSPECTIVE & MY ADDED EXPERTISE:
Just as a book critic is obliged to read to “The End” and a film reviewer stays until the credits roll, a conscientious food critic visits a subject multiple times before doling out stars (or not). The routine gives restaurants, an art form with lots of moving parts, a fair shot and helps a critic capture the whole experience — soups to nuts, if you will. If you haven't noticed, Monday lunch can be a different experience than Saturday dinner, and one day’s MIA server or bad table can be balanced by another visit’s pampering waiter or choice seat.
The constants are a dining room designed to make even a work night feel celebratory servers devoted to making you feel like a most favored patron. Water glasses never go low here, nor do any crumbs linger long on the ebony tables. A messy appetizer is followed by hot towels, spritzed with lemon before they're doled out.
To the right of the host stand is a dark bar with a big, square counter. To the left of the greeters is an earth-toned dining room that practically insists you order champagne and truffles. All around you are attendants in powder blue shirts, black ties, moving about the room with purpose, ferrying cocktails from the dreamy backlit bar and big bowls of shrimp from the kitchen. Picture "Restaurant Paradise for adults". when a waiter suggested to a female Guest, two cocktails that “the ladies enjoy,” that is what every restaurant/bar strives for. Better Service that stands out, Cocktails that taste just right, dishes that come out like a "Food Network Presentation". Yes it's very challenging, but if you can't achieve these "BASIC" Upscale Elements, than I suggest you either CHANGE, IMPROVE, LEARN, or "SELL OUT". Email, RichUnger@promotingnightclubs.com
OWNERS OF NIGHTCLUBS, BARS, LOUNGES, SPORTS BARS, RESTAURANTS WITH BARS, GENTLEMEN CLUBS, OWNERS ONLY. CALL RICH UNGER 7 DAYS A WEEK FROM 9AM TO 7PM @ 941-552-9866 ALL CALLS ARE RECORDED FOR QUALITY ASSURANCE.
YOU DON'T HAVE TO BE A SPORTS BAR TO DO AS MUCH BUSINESS AS THEY DO ON "SUPER BOWL".
IF YOU HAVE FLAT SCREENS LOTS OF THEM, IF YOU HAVE A BAR, IF YOU HAVE PROFESSIONAL, HAPPY FACED, SPEED POURING FEMALE BARTENDERS, IF YOU HAVE THE SPACE TO PUT AT LEAST 150 PLUS PATRONS IN YOUR ROOM OR UP TO 500 GUESTS, THAN EMAIL ME RIGHT NOW, TO DO EASY, THOUSANDS AND THOUSANDS OF $
YOU CAN'T WAIT TILL THE WEEK BEFORE.
YOU CAN'T NOT PROMOTE BOTH IN-HOUSE AND ON ALL SOCIAL MEDIA THE WEEK OF.
YOU CAN'T WAIT TO TIE IN MAJOR BEER, LIQUOR AND ENERGY DRINK BRANDS, A FEW DAYS BEFORE.
YOU CAN'T WAIT TO PLAN YOUR LAYOUT, YOUR FORMAT, YOUR GAME VIEWING, YOUR FOOD, YOUR DRINK, YOUR HALF TIME "WOW", YOUR AFTER THE GAME PARTY .
IT TAKES A FULL MONTH TO PLAN, PREPARE, PUMP, PROMOTE, AND PRESENT "THE BIG GAME".
YOU CAN'T USE THE WORDS "SUPER BOWL", YOU MUST LEGALLY PER THE NFL USE THE WORDS "THE BIG GAME". SO WHAT, EVERYONE KNOWS WHAT IT IS.
DON'T CLOSE AND GO HOME, BECAUSE YOUR A NIGHTCLUB, LOUNGE, BAR, GENTLEMEN'S CLUB, HOTEL LOBBY BAR, OR POOL BAR WHERE THE WEATHER IS GREAT.
GET IN THE GAME. SHOW THE GAME. PACK THE CROWD IN YOUR GAME.
STOP, STOP LISTENING TO EVERYONE WHO KNOWS NOTHING, AND LISTEN TO THE 40 YEAR BAR MAVEN.
WOULDN'T IT BE NICE TO KICK OFF FEBUARY OF THIS NEW YEAR WITH $5000. PLUS? PLUS?
THEN SIMPLE, EMAIL, RichUnger@promotingnightclubs.com
THIS "BIG GAME" SCORE "CASH DOWNS", BY SHOWING "TOUCH DOWNS".