DON'T JUST MAKE NIGHTLIFE, MAKE IT INCREDIBLE
THIS IS YOUR TIME. WE ARE IN THE NEXT SIX MONTHS OF HUGE
CASH FLOW. THAT IS IF YOU MAKE YOUR NIGHT LIFE MORE THAN THE
BASICS, THE EXPECTED, THE USUAL. ALWAYS PUSH THE ENVELOPE FURTHER
THAN ANY OTHER CLUB, ALWAYS GO OVER THE EDGE, WHEN OTHER CLUBS
REFUSE. ALWAYS IN A POSITIVE WAY, CONSISTENTLY IN A HIGH ENERGY
FORMAT.
OF COURSE YOUR DJ SHOULD BE THE BEST, SPIN THE BEST, MIX
THE BEST, DRESS THE BEST, AND SOUND THE BEST. ABSOLUTELY YOUR
STAFF HAS TO BE OUTGOING AND PROVIDE FIRST CLASS SERVICE, BUT IT'S
THE "WOW", "WOW", "WOW", THAT YOU WANT, THAT YOU DON'T HAVE.
YOU WASTE MONEY ON EXTERIOR/INTERIOR IMPROVEMENTS, THAT
DON'T MAKE AN IMPACT.
YOU SPEND MONEY ON WHAT MAKES NO DIFFERENCE.
YOU TAKE TOO MANY HOURS IN MEETINGS THAT PRODUCE NOTHING
POSITIVE.
IT'S NOT ABOUT HOW MUCH MONEY YOU SPEND, IT'S ALL ABOUT
WHAT YOU SPEND YOUR MONEY ON?
YOU TALK BUSINESS ABOUT SPENDING YOUR MONEY, TO EVERYONE,
AND YET YOU NEVER EVER SEE ANY OF THESE PEOPLE DINING OR DRINKING
IN YOUR PLACE?
YOU WAIVE COVER CHARGES, YOU GIVE AWAY CHEAP DRINKS, YOU
LAX YOUR DRESS CODE, YOU LET IN TROUBLEMAKERS, YOU ARE DESTROYING
NOT DAZZLING YOUR BAR OR CLUB.
YOUR BURNT OUT, YOUR TIRED, YOUR LOST, YOU PUT IN ALL
THESE HOURS, YOU SACRAFICE YOUR FAMILY, YOU CAN'T UNDERSTAND THE
LACK OF CASH AND CROWDS?
YOU ARE SO CLOSE TO THE FIRE, YOU CAN'T SEE HOW IT
STARTED.
SO YOU GO INTO A DEEP DEPRESSION, INSTEAD OF MAKING YOUR
NIGHT LIFE INCREDIBLE, YOU MAKE IT THE USUAL. HOW ARE YOU GOING TO
GO FROM WHERE YOU ARE, TO WHERE YOU SHOULD BE?
HOW ARE YOU GOING TO RETAKE YOUR NIGHTS?
HOW ARE YOU GOING TO MAKE YOUR BAR OR CLUB INCREDIBLE?
LOOK AT THE QUALITY OF YOUR STAFF, THE LEVEL OF YOUR
CUSTOMER, THE CONDITION OF YOUR BAR, CLUB, SPORTS BAR, OR
RESTAURANT, THEN LIST THE UPSIDE AND DOWNSIDE OF EACH. REVIEW
THEM, THEN TELL ME YOUR RUNNING AT 100% MOCK SPEED.
Or sadly
Suffer....................................................
WHERE ARE YOUR EXOTIC BAR COMFORT FOODS?
Your still serving fried everything.
Your still copying the casual chain menus.
Your still using breading.
Your still using cooking oil.
Your still using baskets.
Your still using the usual protein items
Your still using old recipes
Your still using pre made sauces
Your still using frozen almost everything
Your still not serving high volume Exotic Bar Comfort
Foods because you have no clue how to?
But I do.
Your Food Sales are stagnant because your menu is a
memory. your menu is miserable, your menu is mayhem, so your
patrons simply ignore it.
Your too pricey, too over the top, and too nose in the
air.
Food Service is suppose to make you money, not cost you,
everything you own, just to stay open.
REMEMBER RUNNING A RESTAURANT HAS THE FOLLOWING PRIORITY
FACTORS:
QUALITY, SERVICE, PRESENTATION, TASTE, ATMOSPHERE,
PRICING, STAFFING and MARKETING.
IF YOUR EVEN weak on one of these MAJOR FACTORS, YOUR
DOOMED.
******************************************************************************************
HOW TO PICK YOUR CLUB'S "FUN",
"WOW FACTORS" AND "FAB"
Who are you marketing to?
Think about it.
The Alterative Newspaper Rep
comes in
The Radio Sales Person comes in
The Newspaper Ad Exec comes in
The Multi Media Wiz comes in
You are bombarded by advertising
and marketing salespeople, let's make this real clear, they are
not interested in packing your place, they are desperate to make a
sale. Overall Radio sales are down $2billion.
Newspaper ads are down over
30% .
How can you pick and choose the
"FUN", "THE WOW FACTORS" and "THE FAB" you want to host?
First you must define your
demographics, #1 Priority hot women, not ladies drink free, ladies
free cover, ladies $2 drinks, 18 and up ladies, these are lady
lame.
You want a ratio of 60% Women
not a bar or club full of joe six packs after 10pm.
You want music of course, you
want an energized dance floor for sure, you want both a dj and a
live band without question, and you want "FUN", "WOW" and "FAB" to
add, enhance and crush the competition with.
So you do your research, you
dive into today's culture, you stop, look and listen to the age of
your potential patron , you observe, comprehend and develop your
Strategies straight from firsthand, boots on the ground leg work.
You don't ask those trying to
sell you advertising.
You don't ask those trying to
sell you liquor.
You don't ask club promoters who
attract the worse crowds who bring their own liquor, who don't
tip, many who are not of age, most who need to go through metal
detectors and have their handbags searched, not just for a
possible weapons but also for drugs. This is the World of Bars
and Clubs and even Sports Bars these days.
Violence, Shootings,
Stabbings are up 50%, primarily right outside the club/ bar,
but sometimes right in the club or bar . That is why the format
you select must adapt to the crowd that you want.
You combine
Music/Fun/Wow/Dance/Drink/Food/Interaction it's not easy, it's no
walk in the park. But it will distance your place from all the
rest.
You know what is stylish,
trendy, and pops, as opposed to what is sleaze, trash and
declasses your place.
Stop thinking quick buck and
start thinking nightly consistent bucks.
STOP RELYING
SOLELY ON YOUR MANAGERS TO ORDER YOUR FOOD & LIQUOR START CHECKING
YOUR SALES, VS YOUR INVENTORY.
START REVIEWING
EVERY BOTTLE OF LIQUOR EMPTY FROM THE NIGHT BEFORE.
START CHECKING THE
NUMBER OF CASES OF EACH BEER EVERY MORNING AFTER A BUSY NIGHT. YOU
CAN MAINTAIN YOUR ENTIRE INVENTORY IN YOUR HAND HELD DEVICE. I AM
NOT ENDORSING ONE OVER THE OTHER, WHAT I AM STATING IS, YOU NEED
TO GRAB, NOT GRASP, GRAB YOUR COSTS, FROM ELECTRIC, TO WATER, FROM
GARBAGE TO INVENTORY, AND ESPECIALLY MARKETING, PAYROLL, AND
ENTERTAINMENT. DO YOU EVEN KNOW WHAT YOUR MONTHLY "NUT" IS? DO YOU
HAVE ANY IDEA WHAT YOUR LIQUOR COSTS ARE, YOUR FOOD COSTS, WHAT
YOU NEED TO DO EACH NIGHT IN REVENUE TO MAKE MONEY, I DIDN'T SAY
BREAK-EVEN THAT'S NOT MY STYLE.
I SAID "MAKE
MONEY".
TOO MUCH TRUST IS
AN INVITATION TO TOO MUCH TEMPTATION.
WHY EVEN PUT ANYONE
YOU PRESENTLY THINK IS 100% STRAIGHT UP WITH YOU, IN THE POSITION
OF BEING SWAYED BY MAYBE A LOVER OR FELLOW EMPOYEE, OR RELATIVE?
RUN YOUR SHIP TIGHT
IT NEVER LEAKS, RUN YOUR SHIP LOOSE AND IT SINKS WITH YOU. LET ME
GIVE YOU "RICHIE'S RULE" EVERYTHING GETS RUNG UP, EVERYTHING GETS
INITIALED, EVERYTHING IS ACCOUNTED FOR, OR SOMEBODY IS GOING TO
PAY.
=============================================
STANDING UP TO THE PRESSURES OF
THE HOLIDAY BUSINESS, IT'S A DREAM OR A SCREAM IT'S UP TO YOU,
YOUR MANAGEMENT, YOUR STAFF
OK, LET'S TALK STRAIGHT, THIS IS
SEASON, THIS IS YOUR TIME TO ROLL IN DOUGH, CASH FLOW. BUT YOU
TOLERATE WEAK STAFF
UNPROFESSIONAL DJS
OVERPAID BANDS
LOUSY DANCE FLOOR ATMOSPHERE
TOO MANY DRINK SPECIALS
NO COVER CHARGE
UGLY APPEARANCE FRONT ENTRANCE
HIDEOUS LOOKING BATHROOMS
YOU DRINK IN FRONT OF YOUR STAFF
ALL THE TIME
YOU CURSE LIKE A STREET THUG
YOU DRESS LIKE A SLOB
YOUR THE OWNER, WHY DO YOU EVEN
OWN THE PLACE?
DO YOU KNOW THAT I THRIVE ON
PRESSURE, YOU RUN FROM IT, YOU HIDE FROM IT, YOU DELEGATE IT TO
OTHERS, YOUR A CLUB OWNER COWARD.
YOU MAKE UP EXCUSES.
YOU DON'T RETURN PHONE CALLS
YOU DON'T THANK PEOPLE
YOU DON'T ACT LIKE AN OWNER, YOU
CAN'T TAKE THE PRESSURE, SO YOU MAKE A DREAM, THAT IS YOURS FOR
THE TAKING, A SCREAM THAT SCARES OFF THE ALL POSITIVE VIBES.
YOU HAVE NO "GAME PLAN", YOU
NEVER HEARD OF "THE FUN", "THE WOW FACTORS" OR "THE FAB", YOU HAVE
NO "SET OF STRATEGIES", YOU NEVER IMPLEMENTED A "MARKETING BLITZ".
_____________________________________________________________________________________/
YOUR SIGN IS YOUR IMAGE,
CONCEPT, ATMOSPHERE, PRESENTATION, SERVICE, QUALITY ALL ROLLED
INTO ONE
Why is your SIGN so run down?
Why does your SIGN have light bulbs out?
Why do your SIGN POLES have faded and chipped paint?
Why is there grass overgrowing all around your SIGN?
Why do you not have as much sign as you can?
Why don't you replace that worn out, beaten up SIGN?
Why don't you buy new LETTERS that GLOW for your SIGN?
Why don't you REVAMP that ugly SIGN?
WHY DO YOU HAVE THOSE CHEESY BEER SIGNS WITH YOUR BAR OR
CLUB OR SPORTS BAR'S NAME ON THEM, TAKE THOSE BEER SIGNS DOWN NOW
AND
FOREVER_________________________________________________________/
YOUR
RESTAURANT/NIGHTCLUB HAS NOT EVEN BEEN OPEN A YEAR, YET YOU LOST
YOUR GM, YOU LOST YOUR DJ, YOU LOST YOUR PROMOTIONS MANAGER, YOU
LOST A GREAT BARTENDER, YOU NOW FIND THAT ALL THESE PEOPLE ARE
WORKING AT THE BRAND NEW CLUB IN YOUR AREA AND YOUR ABOUT TO GO
FROM #1 TO BEING NONE. YOU DID NOTHING TO CREATE "FUN", "WOW
FACTORS" OR "FAB" TO STEAL THEIR THUNDER.
YOU JUST LET THIS NEW
ESTABLISHMENT OPEN AND DID NOTHING TO STOP THEM FROM TAKING YOUR
CUSTOMERS AWAY.
YOU SEE, THERE ARE ONLY SO
MANY PEOPLE IN THE TYPICAL COMMUNITY WHO GO OUT AT NIGHT,
ESPECIALLY ON WEEKENDS AND HOLIDAY NIGHTS.
SO, IF THEY ARE NO LONGER
ON YOUR DANCE FLOOR, IN YOUR BAR STOOLS, STANDING WALL TO WALL IN
YOUR FORMERLY HOT SPOT, THEY ARE SOMEWHERE ELSE.
YOU LOST EVERYTHING THAT
CAME SO EASY, BECAUSE YOU WERE NEW AND SIMPLY OPENED THE DOORS.
YOU TOOK IT ALL FOR GRANTED.
YOU HAD NO SIGNED
EMPLOYMENT OR EXCLUSIVE CONTRACTS DRAWN UP AND SIGNED BY THOSE IN
POSITIONS THAT IT IS LEGAL TO BIND THEM TO YOUR ESTABLISHMENT, YOU
JUST LET THEM GO.
NOW YOU HAVE ALL THE WRONG
PEOPLE IN ALL THE KEY POSITIONS, YOUR
SEEING THE NUMBERS SINK,
THE LINES ONCE AT YOUR DOOR NO LONGER EXIST, YOU JUST LET THIS NEW
PLACE PACK,SACK AND WRAP YOUR BUSINESS UP. THE ODDS OF YOU EVER
RETURNING TO GREATNESS ARE 10% OUT OF 100%.
I PURCHASED A CLUB YEARS
AGO, THAT WAS ON THE WAY DOWN, SLIPPING FAST TO A NEWER CLUB. BUT
INSTEAD OF PANIC PROMOTING DRINK SPECIALS, DROPPING THE COVER
CHARGE, LETTING THE DRESS CODE GO, I DID JUST THE OPPOSITE. I WENT
AFTER THIS NEW CLUB WITH A RELENTLESS, FEARLESS, TAKE NO
PRISONERS, MENTALITY. WE DID MORE BUSINESS THAN EVER BEFORE, OUR
LINES WERE LONGER THAN WE HAD. IN FACT WHEN WE SOLD OUT A YEAR
LATER, OUR "SOUTHERN WINE & SPIRITS" SALESMAN TOLD US, EVERY BAR
AND CLUB WAS SAYING " THANK HEAVEN HE SOLD OUT, NOW WE ALL CAN
MAKE SOME MONEY". TRUE STORY. I WAS KING OF THE MOUNTAIN. THERE'S
NO ROOM FOR TWO AT THE TOP.
I AM EITHER FIRST, OR I
DON'T PLAY. I EARNED MY PLACE AS #1, BECAUSE I TOOK IT PERSONALLY,
AND WORKED EVERY DAY AND NIGHT. IN FACT AN ARMORED CAR USE TO PICK
UP OUR CASH, BECAUSE OUR INSURANCE COMPANY DID NOT WANT US TAKING
IT TO THE BANK IN OUR OWN VEHICLES.
IN FACT, THE NEW OWNERS
MET WITH ME EVERY MORNING FOR A MONTH AT 7AM TO GIVE THEM MY
STRATEGIES TO KEEP IT JUST THE WAY IT WAS.
YOU SEE, I HAVE BEEN WHERE
ALMOST EVERYONE OF YOU ARE RIGHT NOW, EITHER IN YOUR RESTAURANT,
YOUR SPORTS BAR, YOUR BAR, YOUR CLUB, YOUR ULTRA LOUNGE. BUT
UNLIKE MANY OF YOU, I DIDN'T LAY OVER AND LET ANY OTHER PLACE ROLL
OVER ME. NOT FOR ONE NIGHT EVER.
I HAD A SAYING "REFUZE TO
LUZE". AND I OPERATED, MARKETED, BOOKED, WITH THAT MINDSET.
WE HAD A
RECORD NIGHT BEFORE THANKSGIVING, ONE YEAR, WE HAD PLANNED TO
CLOSE THANKSGIVING TO GIVE OUR STAFF A DAY WITH THEIR FAMILIES. SO
WE CLOSED. THE NEXT DAY, WE HAD THE ANSWERING MACHINE WAS FILLED
TO THE MAX, THE PHONE RANG OFF THE HOOK ALL DAY THAT FRIDAY, "WHY
DIDN'T YOU OPEN ON THANKSGIVING WE DIDN'T WANT TO STAY HOME WE
WANTED TO PARTY AT YOUR CLUB". WE ALL CRACKED UP. BUT HEY, WE
OPENED CHRISTMAS EVE, THAT'S RIGHT, AND WE WERE SLAMMED, BECAUSE
WHILE EVERYONE 21 TO 35 WHO IS SINGLE AND A PARTY PERSON, THEY
WILL BE AT MOM'S CHRISTMAS MORNING BY 7AM THE LATEST, BUT ON
CHRISTMAS EVE, THEY WANT TO DANCE, DRINK, ROMANCE, AND WITH MY
HOUSE BAND, MY DJ, MY STAFF, AS MC HAMMER USE TO RAP"CAN'T TOUCH
THIS". Email
RichUnger@promotingnightclubs.com
TRUE STORY, I LIVED IT.
AND THANKFULLY AM STILL ALIVE TO TELL IT.
Hi Rich,
I own a Mexican nightclub. We are located in___________ and have
three competitors.
Demographically, we are ideally positioned to serve a large
Hispanic base. Like everyone else, I want to increase my sales
and evening
attendance . I offer a menu of food items that would be
considered "small plates
" Fridays, we have 100-150 patrons and Saturday we do 200-250.
Thursday
and Sunday tank... We are thinking about marketing to the college
crowd on
Thursdays. I was even thinking about a "country" night on
Wednesdays... Only
One country nightclub in town. I understand the concept of
bringing in women
, but a cultural quirk of the Mexicans is that the male patrons
pay the ladies
$5 a drink or dance. It's quite a business and all my competitors
are doing
it! I resisted at first, but then allowed the women in and my
attendance
increased.. . besides, it doesn't cost me a penny and they are not
my employees,
they too are patrons. We run ads on local radio stations and
targeted bus
stop shelter ads in Hispanic neighborhoods. We are collecting
phone numbers
for texting , we have a Face Book account and are looking do
design a web site
. We even broadcast our Friday nights live on the radio from 11 pm
to 3 am.
Now that I've given you lots of details, what can you do for us?
When I plan events or marketing I want to see a viable return
on my investment. I usually start with something small, measure
the success
and then decide to commit to a larger investment. I would like to
obviously
do something on Thursday and Sunday, and perhaps Wednesday. Friday
and
Saturday could do better as well... Would like to increase
attendance by a minimum
of 100 and increase liquor sales by no less than 25%.
Thanks for your consideration and time.
Sincerely,
Paula
MY RESPONSE: Paula I never ever copy anyone, I may take a
Concept already in use and define it, refine it and confine it to
make it totally fresh, uniquely different and entirely new to the
night life patrons you are aiming to attract. Spending money on
radio is like watering the desert, it does not work. The Hispanic
Customer is a unique night life patron, they like to have a place
to call their own, they want to dance, party and romance. But the
key is in the dress code, the Hostess at the door, the staff, the
music, the atmosphere, the Themes, they are very sharp party
people and they don't want the same format over and over and
over. What I do is give you "THE FUN", "THE WOW FACTORS" and "THE
FAB", I am "BAR RESCUE" and "RESTAURANT IMPOSSIBLE" all rolled
into one call me "THE Touch of Taffer, The Inkling of Irvine And
The TOTAL SOME OF THE UNGER FACTOR". Increasing patrons from 100
to 200 to 300 to 400 is like making toast, the key is not to burn
it. Taking your liquor sales up by 25% is again so easy, stop
giving the bar away.
CRACK BERRY ADDICT EMPLOYEES
VERY SIMPLE, EVERY
EMPLOYEE SIGNS A PLEDGE AND EMPLOYMENT/TERMINATION AGREEMENT, IF
THEY PICK UP, LOOK AT, RESPOND TO THEIR BLACKBERRY WHILE ON THE
FLOOR, WHILE WORKING, WHILE BEING ON THE CLOCK, THEY ARE GIVEN TWO
WARNINGS AND THEN IT'S BYE BYE. NOBODY FROM THE BACK OF THE HOUSE
TO THE FRONT OF THE HOUSE BETTER HAVE THAT CRACK BERRY ON DURING
WORKING HOURS, WHILE THEY ARE BEING PAID TO DO THEIR JOB. ZERO
TOLERANCE. OTHERWISE EXPECT A WORKING ENVIORMENT NIGHTMARE. EMAIL
RichUnger@promotingnightclubs.com
THERE IS NO PROBLEM I CAN'T SOLVE. NONE!
MAKE A CHANGE EVERY WEEK, EVEN IF IT'S THE SMALLEST
DETAIL OR TOUCH UP, THERE IS ALWAYS A WAY TO BE BETTER!
EVERY DAY YOU COME INTO YOUR BAR, YOUR RESTAURANT,
YOUR LOUNGE, YOUR BISTRO, YOUR EATERY, YOUR SPORTS BAR, YOUR
NIGHTCLUB, YOUR PUB AND YOU DON'T DO ANYTHING TO IMPROVE, ENHANCE,
EXPAND, EXCITE, ENTICE.
NOTHING.
YOU JUST WALK BY THE FILTHY WALLS, THE STAINED
CARPETS, THE CHIPPED BOOTHS, THE WORN OUT BAR STOOLS, THE
DISGUSTING LIQUOR POUR TOPS, THE FOUL ODOR BEER COOLERS, THE
FRUIT FLY FILLED FRUIT TRAY, THE BENT SILVERWARE,
THE GREASY MENUS, THE HIDEOUS SIGNS ALL OVER THE FRONT ENTRANCE,
THE FINGER PRINTS ALL OVER THE DOORS, THE REST ROOM FILTH, AND YOU
WONDER WHY NOBODY COMES IN??????????????????????????????????
IF THIS IS YOUR SANITARY STATE OF MIND, WHAT ARE
YOUR "FUN", "WOW FACTORS", "FAB" STRATEGIES? IF YOU, YOUR GM, EVEN
YOUR PARTNER CAN'T THINK UP CREATIVE NIGHTS, OTHER THAN HANGING
THOSE UGLY BEER MADE PRICING SIGNS, TAKE ALL OF THOSE DOWN NOW.
PEOPLE DON'T BUY BEER BECAUSE OF A SIGN HANGING UP IN THE BAR, IF
THAT WERE TRUE BOTH MILLER COORS AND INBEV WOULD NOT HAVE
SIGNIFICANT DECREASES IN THEIR TOP BRANDS BECAUSE OTHER BEERS ARE
CUTTING INTO THEIR SALES ABILITY.
THIS IS A NEW GENERATION. YOU HAVE OWNED YOUR PLACE
FIVE YEARS FOR EXAMPLE, IN THOSE FIVE YEARS, FROM 2006 TO 2011 THE
ENTIRE FOOD AND BEVERAGE INDUSTRY HAS GONE THROUGH A REVOLUTION IN
PRICING, PRESENTATION, SELECTION, QUALITY, SERVICE AND MOST OF ALL
"FUN", "WOW FACTORS" AND "FAB".
KARAOKE OUT.
DARTS OUT.
POOL TABLES, DOWN TO TWO TOPS NO MORE THAN THAT.
NTN WHY DO YOU NEED TO PAY A NATIONAL COMPANY FOR
TRIVIA?
WHY DO YOU NEED TO PAY A NATIONAL COMPANY TO
MEASURE YOUR LIQUOR BOTTLES?
WHY DO YOU NEED TO PAY A NATIONAL COMPANY FOR TABLE
CLOTHS?
WHY DO YOU NEED A COMPANY TO PAY TO TAKE CARE OF
YOUR PLANTS?
WHY DO YOU NEED TO PAY A COMPANY TO CLEAN YOUR
PLACE EVERY DAY BEFORE YOU OPEN?
WHY DO YOU NEED TO PAY SOMEONE TO CLEAN YOUR
WINDOWS?
WHY DO YOU NEED TO PAY SOMEONE TO CLEAN YOUR
BATHROOMS?
ADD UP ALL THESE EXPENSES, GO AHEAD, AND THEN TELL
ME HOW MUCH EACH MONTH X 12 MONTHS THIS TOTAL COMES TO?
WHY LET EVERYONE LEAVE
AFTER DINNER SERVICE?
THE REAL MONEY IS AT
THE BAR, BUT YOU CAN'T WAIT TO FINISH YOUR DINNER SERVICE AND
CLOSE.
WHAT ARE YOU THINKING?
YOU KEEP ONE PERSON IN
THE KITCHEN.
YOU BRING IN GREAT
PERSONALITY, GREAT SMILING, GREAT LOOKING FEMALES, AND YOU BRING
ON THE "NITE LIFE".
YOU COMPLAIN THAT THE
BACK OF THE HOUSE OVERHEAD IS UNBEARABLE, BUT YOU DO NOTHING WITH
THE FRONT OF THE HOUSE TO CREATE DRAMATIC CASH FLOW?
YOU DO NOT NEED CLUB
PROMOTERS.
YOU DO NOT NEED LIVE
MUSIC.
YOU DO NOT NEED DRINK
SPECIALS.
YOU DO NOT NEED FREE
COVER CHARGE.
YOU DO NEED "THE FUN",
"THE WOW FACTORS" AND "THE FAB".
HAPPY THANKSGIVING, THIS YEAR, GET OFF YOUR TUCHUS
& FEED THOSE IN NEED, GIVE TO THOSE FAMILIES WHO HAVE NOTHING,
STOP THINKING JUST OF YOURSELF, LET YOUR FAMILY, YOUR STAFF GIVE
FOOD TO THOSE WHO LOST EVERYTHING. IT COULD BE YOU ONE DAY.
