JANUARY 2018 - BAR FUN FACTORS, THE CHALLENGE !
Every Bar does the same format. Every Bar copies their competition. Every Bar has no clue what to do, that is different, fresh, stand out, captivating? Because Bar Owners do not keep on top of what is happening in our culture.
So the typical bar owner serves the same beers, wines, liquors.
The typical owner lets their bar smell, their rest rooms look hideous, their mirrors behind the bar have smears all over it. The bar stools are worn out and awful to sit in.
We are way beyond "Dive Bar", these bars are at "Disgusting Bar" status.
These Owners made alot of money for years, and now are burnt out, tired, just go through the motions, when they could be a fresh new exciting bar that is packed nightly.
No Food, No Live Bands, No Dance Floor, Felt on pool table is worn out, the darts don't even stick to the dart boards anymore.
Why not email RichUnger@promotingnightclubs.com and "INVIGORATE" your bar?
Your bar would prosper, break all existing revenue records, give you cold cash, if you would just implement "BAR FUN FACTORS", The Challenge is your own thinking, your own mindset prevents you from being what you should be and not what you actually are.
I have said over and over, "Premier Promotions", "Cultural Concepts", "Fantasy Fun", "Fashion Fab", "Games Galore", "Dynamic Drinks".
If your bar license allows you to deliver liquor and beer as many State Licenses do, this is a half a million $ a year element to your business, when the marketing, the social media, and the online presence of your bar, ARE DONE, "ALL IN".
I advised a liquor store to roll out this feature and it exploded to the point, they needed 3 vehicles to handle the influx of business.
"Delivery Dynamics" are a method to the madness. Your Driver has to be street wise, professional, dressed accordingly, knows the ins and outs of minors attempting to order liquor and beer. Has the insight to spot fake ids. The entire "Dynamic Delivery" process encompasses a regiment of consistency and zero tolerance for any, any, any, mistakes.
I have never seen so many Owners spend way too much money on decor, atmosphere, furniture, appearances, image, yet, after all is said and done, they are empty of patrons.
What makes a great bar, are great people both as staff and guests.
You empty out your competition with "THE WOW FACTORS", simply put, you offer, you feature, you host what no other bar in your entire area is doing.
You want your Promotions to be 'BIG', 'BOLD', 'MEMORABLE'. Simply put "EVERLASTING MEMORIES" of Nights that are way beyond the price of a drink, or the dumb one, "Ladies Drink Free", or the dumber one "$1 Drafts", or the dumbest one "All You Can Drink". WHY?
Do not disrespect your bar, by thinking you need to give it away to do business.
A simple change that improves your bar's image 100%, look @ what your bar staff wears?
Is that really the way you want YOUR BAR represented?
If you visit NYC, make it a point to marvel @ "The Magic Hour Rooftop & Lounge".
It features Carousel Seating, a Mini Golf Course, serving high end food and decadent cocktails.
This is "THE ULTIMATE BAR".
Of course it's operated by the "TAO GROUP", they are almost flawless in their daily management style.
While many Bar Groups, Restaurant/Bar Groups, Hospitality Groups realize it's 2018 and have adjusted, adapted and applied the futuristic formats for Food/Beverage/Entertainment, there are countless Owners who just do not get it, nor do they want to embrace it.
I think about all the "Upscale Restaurants" that simply stop serving at 10pm or 11pm and close.
When, moving their dining tables and chairs, rolling out "Tallboy Chairs", and inserting bar drink wall shelves, put down a portable dance floor, set up lights and a truss table, you have your DJ, you can create Band Portable Stage Set Ups, and you have the dual double shot of a live band and a DJ in between band sets.
But, given the attitude of Upscale Restaurant Owners, they don't see, realize, understand how easy it is to be a "Nightlife Adventure".
You increase your Money Making TEN FOLD.
If not more.
Restaurants must feature Nightlife, Bars must offer Food, and you don't even need a kitchen to serve delish, marvelous small plates.
Stop stalling, Start showing, you have "FUN FACTORS", that is the "CHALLENGE".
I was @ "The Gulfstream Art Show" and you bar should take down every beer, wine, liquor poster, neon, sign, stop operating in the past. You don't need that kind of image.
What you need is "ART".
www.stevotomic.com Creative Art, your Patrons will truly appreciate.
www.ginhol.com You feature live music, his Guitar Art is strumming.
www.johnvanorsouw.com Your Bar needs Conversation pieces, right here.
A Restaurant/Club was built by an Owner who had no clue how "Nightlife was presented", so he asked me what I thought?
I gave him my insight and between food and beverage, he did 7.5million his first year and 6. million his second year, and then he was offered an outrageous sum of $ for his property which was located on the water, so naturally he took it.
A Bar Owner contacts me, says " We have no consistent business, no loyalty at all". So I go to Social Media, and their presence is almost zero. I hit on their own web site and again they do not pay attention to updated and future posts, visual flyers. They offer nothing but cheap drinks, free drinks, free wings and beer during Sunday NFL, after paying the one time price, but other wise, this bar has nothing going for it. Even the phone message recorded for this bar, when non one is there, sounds like an office message. This bar is in major financial trouble. They have no "SUPER BOWL PROMOTION", no Valentine's Day Promotion, No Mardi Gras or St Patrick's Day FUN, WOW, or FAB. They just ignore every single opportunity to have a "RECORD REVENUE NIGHT".
EVER HEAR OF A "CONTAINER RESTAURANT"?
Portland, Oregon, check out "APRISA", you won't believe your eyes.
Ashville, North Carolina, hit up "SMOKY PARK
New York, Seasonal "TERROIR WINE BAR" is a must.
San Francisco, "MERSEA", what a view & great Food.
Who ever thought of using "Shipping Containers for a Restaurant or Bar Concept?
They have, with lots more to come.
HOW MUCH $ ARE YOU SPENDING ON MARKETING, SOCIAL MEDIA, ADVERTISING?
WHAT IS YOUR RATIO OF THESE DOLLARS VS YOUR OVERALL GROSS REVENUE?
DO YOU MEASURE EACH AND EVERY DYNAMIC OF MARKETING YOU INVEST IN, TO ACTUALLY SEE IF IT IS PRODUCING VIABLE RESULTS?
I HAVE NEVER SEEN SO MUCH WASTED PRINT DOLLARS.
I HAVE NEVER SEEN SO MUCH WASTED RADIO DOLLARS.
I HAVE NEVER SEEN SO MUCH WASTED COUPON DOLLARS.
I HAVE NEVER SEEN SO MANY RESTAURANT, SPORTS BAR, GENTLEMEN CLUB, NIGHTCLUB, BAR & GRILLE,BAR OWNERS ASSIGN AN EMPLOYEE TO DO THEIR SOCIAL MEDIA, AND SO INEFFECTIVELY.
I HAVE NEVER SEEN SO MANY BLAND FACE BOOK PAGES.
I HAVE NEVER SEEN SO MANY PLACES WITH NO WEB SITE OF THEIR OWN.
I HAVE NEVER SEEN SO MUCH GENERIC, BORING, TOTALLY WASTED SOCIAL MEDIA CONTENT POSTED.
I HAVE NEVER SEEN SO MANY HIDEOUS PICTURES POSTED.
DON'T YOU REALIZE, THE IMPORTANCE OF EVERY SINGLE ONE OF THESE RANTS, I JUST MADE?
If not, email RichUnger@promotingnightclubs.com
HOW IMPORTANT ARE THE INGREDIENTS YOU OFFER AND YOU SERVE?
The milk in the Starbucks' hot chocolate drink that it unveiled comes from a nut and not from a cow -- and that's going to be good news for its customers trying to avoid dairy.
At California Pizza Kitchen, the latest pizza isn't about the topping but rather the crust, which is made from cauliflower and not wheat flour.
Both are examples of how national restaurants are increasingly catering to customers with special diets.
Industry giants from Domino's to Dunkin' Donuts have begun backing away from their standardized approaches to reach out to customers who have embraced new eating restrictions while attracting new diners who want fast, cheap food that meets their unique needs. In a hyper-competitive restaurant environment, it's a way to stay ahead.
At Starbucks, that's its newest alternative-milk beverage, the Toffee Almond milk Hot Chocolate, made with steamed almond milk, mocha sauce, toffee nut syrup, whipped cream and caramel brulée topping.
Recently, California Pizza Kitchen introduced its gluten-free cauliflower crust for those who no longer eat wheat-flour products.
For the food and restaurant industries, the market for people with special diets has become too big to ignore.
A survey by the global market research firm Mintel found that lactose was the American consumers' third-most avoided ingredient after high-fructose corn syrup and genetically-modified organisms. Gluten and wheat were No. 7.
Because of customers' interest in alternative milks, "Starbucks have introduced,beverages that include coconut milk or almond milk as a standard milk in the recipe. We have found that these drinks appeal to both new and existing customers," Starbucks said in a statement.
Before the Seattle-based coffee shop chain had non-dairy and non-soy drink options, adding that kind of non-traditional beverage was the second-most requested customer idea in Starbucks history. Though soy milk was an option starting in 1997, coconut milk joined the line-up in 2015 and almond milk in September 2016.
Dunkin Donuts and Panera began offering almond milk at their restaurants in 2016.
At the same time, gluten-free items on are showing up on menus in different forms. Papa John's has its own gluten-free crusts. Subway and Shake Shack have gluten-free breads. Noodles & Co. has gluten-free pasta.
The gluten-free industry grew to $13.7 billion in 2016 and in restaurants, the number of gluten-free menu items jumped 18% between 2015 and 2017. The booming interest stems from more diagnosis of celiac disease and gluten sensitivity and from perceived health benefits from abstaining from gluten, such as better digestion and more energy.
Even though the total revenue from gluten- or dairy-free diners may be relatively small, the impact is much larger because they're usually the ones who influence the decision of a group of family or friends on where to go to eat.
"Without a gluten-free offering, even if there's one or two family members was gluten-free, sometimes you're losing the whole family order". You need to understand these current trends, and adapt to them, or risk losing groups of customers, families of customers. You should keep this in the front of your thinking, because it is a fact, "By the end of decade, almost all national fast-food companies will have dairy- and gluten-free options."
DONALD TRUMP MAY DRINK 12 "DIET COKES" A DAY, AS REPORTED IN THE NY TIMES, BUT REMEMBER THIS, SODA SALES ARE SINKING.
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HAPPY, HEALTHY, SUCCESSFUL NEW YEAR. REMEMBER DON'T STAY THE SAME, IF EVER THERE WAS A TIME FOR A CHANGE IN YOUR BAR AND GRILLE, YOUR NIGHTCLUB, YOUR SPORTS BAR, YOUR RESTAURANT, YOUR CATERING HALL, YOUR LOUNGE, YOUR HOTEL BAR, YOUR POOL BAR, IT' S RIGHT NOW, 2018, BEFORE IT'S TOO LATE....................................
DO THE FOLLOWING, FIND OUT, FIND OUT, FIND OUT!
FIND OUT WHAT'S WRONG WITH YOUR
BAR AND GRILLE
Just fill out http://www.promotingnightclubs.com/contact.htm
WHY NOT HEAR THE TRUTH, AND NOT EVEN PAY FOR IT ?. SERIOUS OWNERS ONLY, OF SPORTS
BARS, LOUNGES, BARS, NIGHTCLUBS, RESTAURANTS, GENTLEMEN CLUBS, BEACH BARS, HOTEL
BARS, GRILL & BARS, CATERING HALLS, WHY NOT FILL OUT THE FORM ABOVE OR FEEL FREE TO CALL RICH UNGER DIRECTLY @ 941-552-9866
ALL CALLS ARE RECORDED FOR "QUALITY ASSURANCE".