MARCH 2019 - BAR EVOLUTION A MUST !
BAR EVOLUTION IS INEVITABLE AND GOOD. JUST LOOK @ ALL THE NEW LARGE BARS BEING OPENED SOME WITH THE "BACK IN TIME", "PROHIBITION ERA ATMOSPHERE".NEVER BEFORE, HAVE SO MANY "HEAVY HITTERS" PUT UP SO MUCH CASH TO CREATE A BAR ON AN UPSCALE LEVEL, THAT HAS ALL THE "BELLS & WHISTLES" OF DECOR, ATMOSPHERE, BUT ZERO "DANCE, FUN, WOW, FAB, ACCESSORIES". I WILL NEVER UNDERSTAND WHY SO MANY NEW OWNERS, SIMPLY WANT PATRONS TO COME IN, PAY TOP DOLLAR FOR TOP SHELF, AND JUST SIT THERE.............
TOTALLY OVERLOOKING, ABSOLUTELY MISSING OUT ON WHAT BRINGS IN CROWDS, KEEPS THEM, AND BRINGS THEM BACK WITH THEIR FRIENDS, AGAIN AND AGAIN.
THEIR SOCIAL MEDIA IS COMPRISED OF NOTHING BUT PICTURES.
THEIR UPCOMING ENTERTAINMENT ELEMENTS ARE NOT PLACED AS A PRIORITY NOR AS AN ADVANCED ANNOUNCEMENT, SO THAT WORD CAN SPREAD,BUZZ BE CREATED.
TAKE THE LATEST BEER FORMAT, WHICH IS "CRAFT BEERS" OPENING THEIR OWN "BREWING PUBS", "BREWING GASTROPUBS", "BREWING BARS", AND HOSTING SUCH EVENTS AS "COOKIES & CRAFTS".
FOR $10 YOU ENJOY A "FLIGHT" OF FOUR BEERS AND FOUR DIFFERENT GIRL SCOUT COOKIES.
ADD 2 "GIRL SCOUT COOKIE THEMED COCKTAILS" AND YOU HAVE A UNIQUE "CREATIVE CRAFT CONCEPT", THAT ALSO SELLS "GIRL SCOUT COOKIES" @ THE SAME TIME.
I WOULD ENHANCE THIS 4PM-10PM BENEFIT, WITH VARIOUS CONTESTS, FUN, LOTS OF "DANCE MUSIC".
THERE SEEMS TO BE A PROPENSITY BY "CRAFT BEER BREWERIES" TO FEATURE HEAVY METAL BANDS, WHICH IS NOT THE DIRECTION YOU REALLY WANT TO GO.
YOU DON'T ON THE OTHER HAND WANT MUSIC, THAT PUTS THEIR FEET TO SLEEP, BUT YOU SURELY DON'T WANT "METAL MANIA".
WHAT YOU REALLY WANT IS "DANCETERIA", MEANING ENERGIZED MUSIC, THAT PEOPLE WANT TO DANCE TO, WHICH RESULTS IN THEIR THIRSTY
IN ADDITION, THESE OWNERS SPEND AND SPEND MAKING THEIR DECOR LOOK SO UNIQUE, CREATIVE AND EYE-POPPING. BUT WHAT THEY DON'T OFFER ARE POWER DRIVEN SOCIAL MEDIA PLATFORMS, 30 DAYS IN ADVANCE OF EVENTS, PARTIES, THEMES, CELEBRATIONS, GATHERINGS, HAPPENINGS, CONCEPTS, CONTESTS, "INTERACTIVE BAR BLASTS" THAT INCLUDE: FASHION, ART, MUSIC, CHALLENGES, GIVEAWAYS, THEME, ULTRA ADORNING OF THE ENTIRE ATMOSPHERE, AND FINALLY STAFF PARTICIPATION . WHAT IS THE PURPOSE OF POURING HUNDREDS OF THOUSANDS OF $ INTO A LUXURIOUSLY RENOVATED BAR, RESTAURANT, CLUB, SPORTS BAR, BAR & GRILLE, EVEN A GENTLEMAN'S CLUB, IF YOUR NOT GOING TO PUMP IT, PROMOTE IT, PRODUCE IT AND PACK IT ?
THERE IS A MAJOR "BAR EVOLUTION",
WHY HAVE SLOW NIGHTS, WHEN YOU DON'T HAVE TO?
WHY NOT HAVE MORE GOING FOR YOUR BAR THAN ANY OTHER BAR IN YOUR ENTIRE AREA?
WHY NOT DO WHAT IT TAKES TO RETAKE YOUR CUSTOMERS FROM ALL THE OTHER PLACES THEY NOW FREQUENT?
YOU HAVE DONE IT YOUR WAY, LOOK @ THE RESULTS?
YOU HAVE LISTENED TO EVERYONE ELSE LOOK @ THE RESULTS?
WHEN "SUITS" ARE IN CHARGE, VERY LITTLE IF ANY CREATIVITY TAKES PLACE, THEY ARE WAY TOO GLUED TO THE OPERATING PROCEDURES TO THINK OUTSIDE THE BOX.
THAT'S WHY I HAVE BEEN IN THIS INDUSTRY FOR 40 YEARS, BECAUSE WHAT THE MAJORITY OF OWNERSHIP AND MANAGEMENT HAS TO THINK OF, I HAVE ALREADY DONE...............................
WHEN IS IT TIME FOR YOUR BAR TO EVOLVE?
YOU KEEP WONDERING WHY YOUR NOT DOING BUSINESS, AND WHY YOUR STAFF IS QUITTING AND WHY YOU SEEM DOOMED? IT'S BECAUSE YOU ARE EITHER BURNT OUT, FED UP, DON'T CARE, OR HAVE ANOTHER JOB OR BUSINESS THAT TAKES UP MOST OF YOUR TIME, OR YOU MUST SPEND TIME WITH YOUR FAMILY, FINE, BUT LET ME ASK YOU THIS? WHY DID YOU EVEN GET INTO THIS BUSINESS?
WHY DID YOU PUT YOUR $ IN IT?
FRIENDS? NOT FOR LONG, NOT IN THIS BUSINESS.
SPOUSE, MORE DIVORCES OCCUR BECAUSE OF BAR OWNERSHIP, THAN MARRIAGES DO.
YOU THOUGHT IT WOULD BE A BLAST TO HAVE OWNERSHIP OF A BAR?
AND THEN YOU WOKE UP.
ISN'T IT TIME YOU TURNED YOUR BAR AROUND AND MADE SOME SERIOUS MONEY?
ISN'T IT TIME YOU CLEANED OUT THE TRASH AND BROUGHT IN THE CLASS?
ISN'T IT TIME YOU HAD A "BAR EVOLUTION" THAT TOTALLY TRANSFORMED YOUR BAR, CLUB, LOUNGE, BAR & GRILLE, RESTAURANT, SPORTS BAR, BEACH BAR, GENTLEMAN'S CLUB?
BECAUSE, AT THE RATE YOUR GOING, FAILURE UNFORTUNATELY IS MORE THAN JUST AN OPTION, IT COULD BE YOUR REALITY.
Email RichUnger@promotingnightclubs.com NOW.
THESE ARE THE "MONEY MONTHS", WHICH MEANS, YOU SHOULD BE PART OF IT, NOT ON THE SIDE LINES.
What's The Latest Trend In Beers?
Low Alcohol or How About NO ALCOHOL?
First, there is "Dogfish Head Craft Brewery", now on a "Health Kick", with the release of its "SLIGHTLY MIGHTY", a low alcohol ale, with only 95 calories and 3.6 grams of Carbohydrates.
Then, "SUPER EIGHT", "super gose", has unavailable calories and carbs? I called The Brewery, but they responded they
Then comes "HEINEKEN", with a GRRREAT Tasting NO ALCOHOL BEER that has only 69 Calories and 16 Carbs.
Called "HEINEKEN 0.0 BEER".
I URGE YOU TO ORDER ALL THREE OF THESE BEERS AND MARKET THEM ACCORDINGLY. YOU HAVE NOTHING LIKE THEM RIGHT NOW. BUT "THE RICHIE RIGHTEOUS" GOES TO
FORGET THE REST THAT HAVE BEEN AROUND, THIS IS THE VERY BEST. "HEINEKEN 0.0" HAS THE NAME, THE TASTE, FEWER CALORIES AND FILLS A REAL VOID AT YOUR BAR.
I AM TELLING YOU, THIS IS THE FUTURE OF "NON ALCOHOLIC BEER PRODUCTS".
"HEINEKEN 0.0" tastes exactly like beer, you cannot tell the difference.
Entering a very competitive market, but with a real Powerful TASTE! JUST LIKE BEER PRODUCT.
THESE TIMES DEMAND CHANGE, HEALTHY OFFERINGS, INNOVATION & EXCITEMENT IN BEER OFFERINGS.
THE DAYS OF JUST SELLING THE "USUAL BEERS" IS OVAH!
STOP BEING BEHIND THE TIMES AND GET AHEAD OF THEM.
So, you went to Vegas to the Annual Bar Show and what have you learned? Seriously, what do you know now, that you didn't know before?
What can you apply to your bar, your restaurant, your sports bar, your bar & grille, your gentleman's club, your lounge?
Remember, the generic seminars that you attended, simply gave you an overview and information that is in general language,though meant to be used by you. NOW YOU MUST TWEAK, FINE TUNE & ADAPT what you heard, so that it actually works for you. BUT, so often it doesn't happen. WHY? Because, it's time to get out of your current "comfort zone", and enter the unknown, because it's where the business is now. What you brought back from the show needs to be reviewed and tailored to your venue. Just email me what you learned and want to do, that will be successful, and I will give you the "STEP BY STEP METHOD" to accomplish this.
"MEALS IN A BOWL ARE THE LUNCH AND DINNER RAGE. FROM RESTAURANTS TO BARS THAT SERVE FOOD,HERE ARE THREE "MEAL IN A BOWL" SELECTIONS FOR YOU TO SERVE:
A. "KOREAN", COOKED NOODLES OR RICE, SHREDDED CARROT, SLICED CUCUMBER, SLICED DAIKON RADISH, BEAN SPROUTS, SLICED GRILLED BEEF, RUNNY FRIED EGGS,(OPTIONAL) SSAMJANG, KIMCHI
B. "ITALIAN", COOKED FARRO, SAUTEED ZUCCHINI, SAUTEED KALE, ROASTED RED PEPPERS OR CHERRY TOMATOES, TUNA, PESTO, OLIVES, MARINATED ARTICHOKE HEARTS, PINE NUTS.
C. "MIDDLE EASTERN", COOKED BULGUR, ROASTED EGGPLANT OR CAULIFLOWER, SAUTEED SPINACH, COOKED CHICKEN PEAS, GRILLED CHICKEN, MINTED YOGURT SAUCE, ROASTED PUMPKIN SEEDS, ZA'ATAR SPICE BLEND.
TO SAVE TIME, USE PRE-COOKED VEGGIES.
DO I KNOW THIS INDUSTRY INSIDE AND OUT ?
HERE IS A "NOTE" I RECEIVED FROM ANY OWNER.
Rich, I have finished reading your Expertise, taking notes, marking pages. with your Expertise, I'm sure i will recoup my investment many,many times over. I want to thank you and let you know i am excited to get the WOW and FUN back into _________________ and with your help that is going to happen. i wanted to just keep this short. allows. talk soon.
PS : sales were already up 21% with just the info you provided thru emails for the month of January!!
HERE IS THE "MARCH CALENDAR", JUST LOOK @ ALL THE CELEBRATION DAYS, THE HOLIDAYS, THE THEME DAYS, THEY ALL ARE SIMPLY THOUSANDS AND THOUSANDS OF $ WAITING FOR YOU TO CAPITALIZE ON.
THIS IS EXACTLY WHAT YOUR MISSING OUT ON!
YOU JUST DON'T SEE IT, OR GRASP IT, SO, THUS YOU JUST DON'T GET THE $$$$$$$$$$$$$$$$$$$$
WHY IS IT SO EASY FOR ME, AND SO HARD FOR YOU?
BECAUSE, YOU JUST WANT THE EASY WAY, THE SIMPLE WAY TO OPEN, ATTEMPT TO DO BIZ AND GO HOME, OR JUST CALL IN, TO SEE HOW BIZ IS. THIS IS WHY OVER 55% OF OWNERS OF FOOD AND BEVERAGE BUSINESSES HAVE NO BUSINESS BEING IN THIS BUSINESS.
I LOVE THIS BUSINESS, WHAT YOU TRY TO THINK OF, I HAVE ALREADY DONE SUCCESSFULLY.
SO, HAD ENOUGH OF FAILURE, THEN "REFUZE TO LUZE" AND EMAIL, RichUnger@promotingnightclubs.com
WHOM ARE YOU DEPENDING ON TO MONITOR,UPDATE AND POST TO YOUR WEB PAGE, YOUR SOCIAL MEDIA PLATFORMS?
FAR TOO MANY RESTAURANTS, BARS, CLUBS, SPORTS BARS, BAR & GRILLES ( ESPECIALLY) BANQUET HALLS,HOTEL BARS, POOL SIDE BARS, SIMPLY POST PICTURES, FOR WHATEVER REASONS THEY POST AN EVENT THE DAY OR NIGHT BEFORE IT TAKES PLACE, THEY DO NOTHING TO USE THE EXPLOSIVE POWER OF "SOCIAL MEDIA PLATFORMS". SO MANY OWNERS REFUSE TO HAVE A WEB PAGE, INSTEAD, EVEN WITH ALL THE NEGATIVE REPORTING, AND CANCELLATIONS OF FACE BOOK MEMBERS, THESE FOOD AND BEVERAGE OWNERS CONTINUE TO THINK FACE BOOK IS THEIR SOCIAL MEDIA MESSIAH.THEY COULD NOT BE MORE WRONG.
THEY DON'T KNOW HOW TO NAVIGATE THROUGH OTHER SOCIAL MEDIA PLATFORMS THAT ARE FAR MORE VITAL THAN FACE BOOK IS NOW. HOW CAN ANY BAR, RESTAURANT, BEACH BAR, SPORTS BAR, POOL BAR, BOWLING CENTER BAR,BAR & GRILLE TOTALLY IGNORE THE IMPACT OF SOCIAL MEDIA? LEARN IT,LEAN ON IT, AND LIVE IT !
I have never seen so many new "Restaurant Groups", these are when partners form a new "LLC", that gives them the prestige of having a Name and a Group, since they own or manage more than one Unit. Some of it, is pure ego. Some of it is practical, but some of it, is very costly to open, expand and then after spending and spending on taking an empty space and bringing it to life, it does not come to life. Thus the "Restaurant Group", creates major financial often dire situations. This need to create a " New CONCEPT" that nobody else in their area has, they are driven by this dream they want to make into reality. But realistically speaking, it makes no sense. The Food and Beverage Industry today in almost all of the USA's Metro Areas, cannot support more and more unique, outstanding, expensively designed Venues.
I have told this recent story before: An Italian Restaurant opens, the Owner is an old Italian Chef, he sings to his customers, his food is outstanding, a retail space next door to him, becomes available, so he takes it over, since he is doing so well and he opens a "Wine Bar".
Then a "Restaurant Group" takes over a "Taco Bell" location that has been a Yogurt Chain location, a Pizza location and now sits dormant. This "Restaurant Group" builds the most stylish, head turning structure on this land. They open, and BOOM, they are packed.
Your saying "Well that always happens , when a new place opens.
Often, not always.
Anyway, we go back to the Great Chef with his new "Wine Bar" and additional rent. He feels the effect of his new competition, he sells out at a significant loss. My heart goes out to him, but he knew what was coming, and the expansion of a "Wine Bar", was a farewell that he chose to ignore.
Now the new Italian Restaurant is still jammed a year later, the Great Chef's Place is still struggling.............................
Lessons to be learned?
You tell me?
NOTHING IN THIS INDUSTRY IS ABOVE MY PAY GRADE !
WANT TO KNOW WHAT YOUR DOING RIGHT AND WRONG?
FILL OUT THIS EASY 1,2,3, FORM!