JANUARY 2019 - BARS, IT'S SUPER BOWL PARTY TIME!

JANUARY 2019 - BARS, IT'S SUPER BOWL PARTY TIME!

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 JANUARY 2019 - BARS, IT'S SUPER BOWL PARTY TIME!
By RichUnger@promotingnightclubs.com

  "SUPER BOWL LIII" is Feb. 3rd, 2019 @ "Mercedes Benz Stadium, Atlanta, Georgia. The Game will be broadcast on CBS. THE KEY TO SELLING THIS GAME OUT IN ADVANCE IS FULL THROTTLE MARKETING BOTH IN HOUSE, ON SOCIAL MEDIA. I mean "ALL HANDS ON DECK MARKETING, BRANDING, ADVERTISING".
       You should have the biggest screens you can buy, lease, rent.
 Between COSTCO, BEST BUY and WALMART, there is a "Flat Screen Price War " going on in January, prior to the game being broadcast.
 Do not use any Screens less than 60 inches. Small Screens for "SUPER BOWL" are a good way to chase potential customers away, the moment they enter your doors.
 The "BEST PRICE CONCEPT" to pack your place, from wall to wall is my format.
I call it "PAY @ THE DOOR, THEN PAY NO MORE". ( Tips Not Included )
You charge one price for open wells, drafts, half time buffet.
 Of course Patrons pay additionally for Call Brands, Top Shelf, Craft Beers, Bottled Beers AND the brand new in a Pouch "SHOTPAK". www.shotpakinc.com
A New Money making, impulsive must try "SHOT".
Your buffet consists of all pre made super long sandwiches you cut up, mac and cheese, meatballs, potato salad, cole slaw, and food items that have next to the lowest food costs possible.
 Guests are given a plate and allowed two "RUNS" @ the buffet.
They are given 2 tickets to use for each visit to the buffet.
Each time the Customer goes to the buffet, they give a ticket.
You buy "Memorabilia" of both Teams that are playing online.
These items are given away in various Contests you host, while "Maroon 5" is performing half time.
You hold a "SUPER TRIVIA CHALLENGE" to test the knowledge of both Teams by your Customers.
You let a Female Employee in a  Super Bowl Team Jersey of her choice host the event with a wireless microphone.
You hold a "BEST POSSIBLE CHEERLEADER CONTEST", with Female Customers competing for the Premier Beer Prizes that "BUD" provides you with. And they do have some really SUPER POINT OF SALE SWAG to give you, FREE Of Charge.
Your beer vendors should be loading you up with POS.
They have plenty of it.
You host a "QUARTERBACK PASS CHALLENGE", by having a huge Sheet with a wide receiver holding his hands up to catch the ball, with a hole cut out for the football to go through.
You draw a line where the customer stands, and you put the sheet a good distance away.
Only the the first 10 men customers who ask, and sign up can attempt the pass.
The Winner of throwing the pass through the hole, if more than one do, than there is a "Throw Off", where those who made it once, have to make it again. First to do so wins, the Prizes provided by "BUD LIGHT"," THE OFFICIAL BEER OF SUPER BOWL 53".
Do not let your salesman tell you, they have no POS, they always give the most and best to their top their premier accounts, but there is plenty left. PLENTY.
Finally, you hold the "FANTASTIC FIND CONTEST", customers feel under their bar stools or chairs for the 3 x 5 Football shape card. There is only one and you decide which chair or bar stool you are going to put it under.
The Winner, receives the biggest prize the beer vendor gave you.
These CHALLENGES/CONTESTS are hosted by the same young lady using a wireless microphone and they are held all during half time to keep your customers staying.
Many places are faced with Patrons leaving @ half time.
You have enough going on to keep them till the game ends.
"PAY @ THE DOOR, THEN PAY NO MORE" ( Tips Not Included )
Need help, need assistance in selling this SUPER BOWL SENSATIONAL PARTY out in advance?
Email, RichUnger@promotingnightclubs.com
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DRUG TESTING FOR BAR, RESTAURANT EMPLOYEES IS FAST BECOMING AN "86". WITH STATES LEGALIZING POT, WHILE OTHER STATES LEGALIZE MEDICAL POT, WHY WASTE $ ON A DRUG TEST.
SO MANY FOOD & BEVERAGE AS WELL AS BEVERAGE ONLY ESTABLISHMENTS NEED STAFF, THEY ARE IN DIRE NEED OF DEPENDABLE, HONEST, RELIABLE EMPLOYEES.
THERE ARE SOLID, CARVED IN STONE WAYS OF INSURING YOU HIRE THE RIGHT PERSON.
IT'S NOT JUST ABOUT REFERENCES.
I WILL GIVE YOU JUST A FEW EASY TIPS.
ANY POTENTIAL CANDIDATE FOR EMPLOYMENT, THAT YOU CONSIDER, WHO HAS HAD MORE THAN 2 JOBS IN 2018 YEAR, SHOULD NEVER BE HIRED.
ANY PERSON THAT HAS NO FAMILY, IS LIVING WITH FRIENDS, HAS NO LEASE, NO ROOTS TO TIE THEM DOWN TO RESIDING IN YOUR LOCAL AREA SHOULD NOT BE CONSIDERED FOR EMPLOYMENT.
TALK IS CHEAP, WHAT YOU WANT IS SOMEONE WHO SOLID, WHO HAS NO SOAP OPERAS GOING ON IN THEIR LIVES.
IF THEY DRESS LIKE A SLOB OR BRING A FRIEND IN, ASKING IF YOUR HIRING, NO YOU ARE NOT.
OK, I HAVE PROVIDED YOU WITH THE BASICS.
IF YOUR HAVING A HIGH TURNOVER OF STAFF, AND OR MANAGEMENT, YOU CAN'T FIGURE OUT WHY?
SIMPLY EMAIL, RichUnger@promotingnightclubs.com
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TOO MANY BARS LACK REIMAGINATION.

TOO MANY BARS HAVE NO VISION HOW EVOLUTION OCCURS.

TOO MANY BARS NEED MAJOR CHANGE.

EASY TO SAY, HARDER TO DO.

Email, RichUnger@promotingnightclubs.com or simply fill this out: 

http://promotingnightclubs.com/contact.htm

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THE SAME OLD BAR FOOD, FRIED MUSHROOMS, FRIED CHEESE STIX, IT'S NO WONDER YOUR NOT SELLING ANY FOOD ANYMORE.
YOU ARE SO OFF THE MARK, WHEN IT COMES TO "BAR BITES", TIMES HAVE REALLY CHANGED. YET YOU CONTINUE TO OPERATE LIKE IT'S 1999.
YOU ARE SO ADAMANT ABOUT FEARING CHANGE, YET, YOU ARE LETTING YOUR HARD EARNED CUSTOMER BASE , FLOCK TO OTHER BARS, BECAUSE YOU STAY THE SAME.
YOU ARE THE EPITOME OF "THE SONG REMAINS THE SAME".
FOR SOME REASON, I CANNOT FATHOM , LET ALONE YOU JUSTIFY, YOU REFUSE TO EMBRACE THE NEW WAYS, THE NEW TECHNOLOGY, THE NEW SOCIAL MEDIA POWER, THE NEW CRAFT BEERS, CRAFT COCKTAILS, CRAFT FOODS. THE NEW DECOR. THE NEW DANCE MUSIC. THE NEW DRESS CODE, THE NEW COVER CHARGE FOR ENTERTAINMENT. THE NEW OUTDOOR DEMAND, THAT PEOPLE WANT. THE NEW "WOW FACTORS", THAT YOU HAVE NONE OF. THE NEW HOURS FOR "HAPPIEST HOURS", THE NEW MARKETING FOR "HAPPIEST HOURS", THE NEW TRANSFORMATION FROM FOOD SERVICE AT SIT DOWN TABLES, THAT ENDS @ 10PM TO THE NIGHTLIFE, WHERE THE REAL, SERIOUS REVENUE IS. YOU LISTEN TO ALL THE WRONG PEOPLE. YOU GO TO THE "BAR SHOW" AND COME BACK PUMPED UP, YET YOU DO NOTHING DIFFERENT.
MAY I ASK, "WHY DO YOU EVEN GO", JUST TO BE IN VEGAS, JUST TO GET AWAY?
YOU ARE COSTING YOURSELF TENS OF THOUSANDS IF NOT HUNDREDS OF THOUSANDS OF $
YOU ARE NOT AROUND THAT MUCH, SO IF YOUR STAFF IS PLAYING YOU, HOW WOULD YOU KNOW? YOU ARE BURNT OUT. YOU ARE LOST. YOU ARE SIMPLY GOING THROUGH THE MOTIONS. YOU TRUST NO ONE. YOU HAVE NO REGARD FOR ANYONE, YOU MAKE YOUR SPOUSE AND FAMILY MISERABLE, YET YOU DO NOT TAKE THE MANTRA "REFUZE TO LUZE" SERIOUSLY AND ADHERE TO IT.
I AM SO DISCIPLINED, BECAUSE I LEARNED ALONG TIME AGO, THE KEY TO SUCCESS IS CONSISTENCY. THE COLONEL FROM KFC CHICKEN MAY BE DEAD, BUT THAT "ORIGINAL RECIPE" STILL TASTES THE SAME.
THE COLONEL WAS SO VITAL TO THE BRAND, THEY WHEEL HIM OUT WITH FAMOUS PEOPLE, EVEN LATELY REBA MCINTYRE AS THE COLONEL. WHO KNEW? WHO COULD TELL?
MY POINT IS, THAT CHICKEN IS CONSISTENTLY WHAT CONSUMERS WANT.
YOUR BAR IS NOT.
YOUR NIGHTS ARE NOT.
YOUR STAFF IS NOT.
YOUR ATMOSPHERE IS NOT.
YOUR REST ROOMS CERTAINLY ARE NOT.
WHAT ARE YOU PREPARED TO DO, NOW IN 2019 TO MAKE IT HAPPEN FOR YOU?
MAKE THE MOST IMPORTANT CONTACT OF YOUR LIFE, EMAIL RichUnger@promotingnightclubs.com

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FOOD TRENDS:

KABOBS, FROM SEAFOOD, TO VEGGIES, FROM STEAK TO CHICKEN TO PORK TO BACON, TO CHEESES, KABOBS ARE BEING SERVED!

VEGGIE BURGERS, NOT THE FROZEN KIND, YUCK! BUT THE KITCHEN MADE FRESH KIND, THAT CUSTOMERS CAN ALMOST NEVER TELL THAT IT'S NOT A BURGER, OH YES, THEY ARE THAT GOOD. ONE RESTAURANT CALLED "VEG", HAS ONE OF THE BEST "VEGGIE BURGERS" IN THE NATION.
SOME KITCHENS USE "PORTABELLO MUSHROOMS AS THEIR VEGGIE BURGER.
YOU DECIDE WHAT IS FARM FRESH AND NON MEAT, TO CREATE YOUR OWN "VEGGIE BURGER".
WAHLBURGERS HAS "THE IMPOSSIBLE BURGER" ANOTHER ONE OF THE BEST "VEGGIE BURGERS" IN THE NATION.

ANY DESSERT WITH CHOCOLATE.
DON'T JUST SERVE THE USUAL DESSERTS.
ADD THE "GODIVA".
CHOCOLATE IS BACK & WITH A SWEET, DELISH TASTE ADD ON TO ALMOST ANY DESSERT, YOU ARE CURRENTLY SERVING.

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"BLONDIES" by Jenny McCarthy are a "RTD" Product.
Because of Jenny's name recognition, her image, her personality, her mystical style, "BLONDIES" is selling both off premise and on premise.
This "RTD" Product, lends  itself to so many Promotional Possibilities.
I mean bars have the ability to be packed on a Tuesday Night, when you host a "BLONDIES" Concept.
I have Ten Concepts, that I have created, to sell cases of "BLONDIES" in a bar @ night, as a major focus, fixated Promotion, that appeals to both Men and Women.
Remember, Jenny has her own SIRUS/XM Radio Show and is now a Judge on Fox's "THE MASKED SINGER".
So her appeal, exposure is at maximum.
FOR JUST ONCE, TRY SOMETHING TOTALLY OUT OF YOUR MINDSET, TOTALLY ABOVE YOUR PAY GRADE.
Email RichUnger@promotingnightclubs.com to do what you have never ever done before, and be successful at it!
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EVER HEARD OF MEZCAL TASTING? NOW YOU HAVE, & NOW YOU SHOULD HOST THEM !

     Bars dedicated to "Mezcal Tasting" or "Mezcelerias" are poppping up around the Country and it's growing popularity has probably got you wondering, what in the world is this trendy liquor and why aren't we offering this?

 Megan Barnes The Beverage Director at "Espita Mezcaleria" in DC hosts this concept. "People who sit at my bar are well versed in "Mezcal" and prefer it in their cocktails over other spirits.

WHAT IS MEZCAL?

MEZCAL, is an agave-based liquor, but, it's not tequila, but tequila is a type of Mexcal. CONFUSED, it's ok, you're not the only one.

When People talk about Mezcal, their most common association is that it's tequila - which is a correct assumption, but it's more than that.

Tequila can only be made from agave tequilana aka blue agave and can only be made in the sate of Jalisco in Mexico.

Whereas Mezcal can be made from any type of agave anywhere, although about 85% is made in Oaxaca.

It's also been around for longer than tequila.
Mezcal is often referred to as tequila's cooler, older sister.

I am writing about Mezcal now, because it's on the rise, sales have gone from 50,000 cases sold in 2009 to 360,000 cases in 2017.

FACT...................................................

When you host a Mezcal Tasting, think of it like a wine tasting.

Contact your Liquor Distributor for Support, Sponsorship, to start hosting these events.
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               EVERYONE WANTS TO OWN THEIR OWN BRAND

After watching George Clooney,Sammy Hagar,make millions off their ownership of a Liquor Brand, now it seems everyone wants to own a "POUR".
I recently read an in depth business plan for the launch of a new liquor. The type shall remain nameless.
 Anyway, after reading this entire page by page researched presentation, they are missing so much of what creates success.
 First, they are not targeting the brand to the right demographic.
 Secondly, their dynamic for implementing Social Media is so out of touch, they might as well use "Myspace".
 Third, their justification for the brand being put on a bar's shelf, has zero merit. There is no reason for any bar, club, sports bar, restaurant, gentleman's club to carry another liquor.
Fourth, Their entire reasoning as to why they should succeed against the already established,very well known and highly regarded competing brands has no merit at all.
 Fifth, their budget for Marketing, their numbers, even the "Bean Counters" would have a hard time understanding.
Sixth, They listed a half dozen slogans, one of which named a major competing brand, within their slogan, which is the worse customer grabber you want to create. Don't ever mention your competition "POUR" , when just launching a new Brand.
Finally, The name of the liquor is not one, that will be on the lips of any good brand customer. The name has no definitive meaning as far as being unique, catchy, creative, connecting, causing to be poured.
Just what Top Shelf and Call Brands need is another liquor next to the Best!
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WHAT FOOD IS A MUST?
"MAC N CHEESE". THAT'S RIGHT FROM THE GOOD OLD BASIC PLATE OF THIS DISH TO NEW SANDWICHES, EVEN SALADS, AND ADDING OTHER FOODS TO YOUR "MAC N CHEESE" TO ENHANCE IT'S PRESENTATION.
YOUR NOT TOO UPSCALE IN YOUR RESTAURANT TO OFFER THIS FOOD ITEM, AND YOUR NOT TOO DOWN AND OUT DINER, TO FEATURE THIS FOOD.
TAKE "MAC N CHEESE" AND BE CREATIVE, BE REAL FOOD CREATOR, A FOOD INFLUENCER, SERVE WHAT NO OTHER EATERY, BISTRO, RESTAURANT IN YOUR ENTIRE AREA IS, WITH YOUR OWN VERSION OF "MAC N CHEESE". CHAINS YOU NEVER EVER THOUGHT WOULD EVER SERVE THIS DISH, ARE NOW FEATURING IT! SO SHOULD YOU!
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 SO, IT'S 2019 WHAT ARE YOU PREPARED TO DO, TO DOUBLE IF NOT TRIPLE YOUR REVENUE IN YOUR BAR, YOUR CLUB, YOUR RESTAURANT THAT HAS A BAR, YOUR LOUNGE, YOUR SPORTS BAR, YOUR BEACH BAR, YOUR BOWLING CENTER BAR, YOU CATERING HALL, YOUR GENTLEMAN'S CLUB, YOUR LOCAL BAR, YOUR BAR & GRILLE?
YOU FIT ONE OF THESE MOLDS.
NOW, EITHER STOP LOSING $, WASTING TIME, AND GOING THROUGH THE MOTIONS.
START WITH A FRESH NEW APPROACH.
EMAIL, RichUnger@promotingnightclubs.com
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Copyright 2019 Rich Unger

 

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