2012 BAR ,CLUB & EATERIES ONLINE
over 75% of Owners of Sports Bars, Nightclubs,
Lounges, Bars, Restaurants with Night Life, Bar & Grilles are
missing out on taking advantage of at least half their access
on the internet, that is free but ignored.
Social Networking is not just all about "Facebook".
Way too many Owners, think," I don't need the cost of
a web page, or to do anything but "Facebook" and I will have
maximum web exposure".
You could not be more wrong.
You can't even measure the money you are losing.
You can't even imagine the new customers that are not
coming in.
You can't even fathom the nights you are so slow, when
they could be and should be packed.
You consider "Social Networks" a pain in your rear
end, when in fact they are just the opposite.
Now, don't go running out and pay some stranger to
manage your social networking, that is not my intent here,
what I am trying to instill in you, is what your missing out
on, and 99% of it, is FREE.
You are losing interest in "Social Networks" because
you post what you consider relevant, yet what potential
customers or regulars regard as boring content. You had no
clue how to use radio, or newsprint, so you paid club
promoters, now that you have the ability to maximize your
reach, to create new faces and packed places, you simply drop
the drink again.
WANT TO KNOW WHAT I THINK OF YOUR
ENTIRE OPERATION:
SADLY TYPICAL
KITCHEN ATTITUDES
THE WORSE
DISHES SERVED I'VE EVER HAD RECENTLY, WERE AT A "SPORTS BAR &
GRILLE".
TOO MANY
"SPORTS BAR & GRILLES" OFFER THE TYPICAL TOUCHDOWN FARE, BUT
THEIR COOKS, OR PREP PEOPLE, WHOEVER IS IN THE KITCHEN, AS I
TOLD THIS ONE OWNER RECENTLY" DOES NOT CARE WHAT HE SENDS
OUT". LET'S TAKE A "CHICKEN SALAD ON PITA SANDWICH", THE
CHICKEN SALAD WAS NOT FRESH, IT WAS DRY, IT HAD ZERO TASTE,
THERE WAS NO LETTUCE, NO TOMATO, NO ONION, IT WAS AN AWFUL
DISH. ANOTHER DISH THAT CAME OUT WAS A "GREEK SALAD ON A
PITA". THIS WAS A TOTAL DISASTER, EITHER THE COOK DID NOT KNOW
WHAT A GREEK SALAD WAS, OR AGAIN DIDN'T CARE WHAT HE SENT OUT
OF THE BACK OF THE HOUSE.
I HEARD OTHER
PATRONS SAY, THEY WERE NOT COMING BACK AND POSTING ON THE WEB,
THEIR DISAPPOINTMENT. SO WE SENT BACK THE "GREEK SALAD ON
PITA" TO SEE IF THE COOK WOULD TAKE A LOOK REALIZE THIS WAS
ABOUT AS CLOSE TO A GREEK SALAD AS
THE CUBS IN A
WORLD SERIES. MEANING IT WAS TERRIBLE. WHAT CAME OUT WAS
WORSE. MY POINT IS, IF YOUR GOING TO RUN A KITCHEN, MAKE SURE
THE PERSON OR STAFF YOU HAVE FROM PREP TO COOK TO EXECUTIVE
CHEF, OR HEAD CHEF, KNOW HOW TO COOK, KNOW HOW TO CREATE
PRESENTATION, DOES NOT SETTLE FOR SIMPLY FILLING THE ORDER ON
THE TICKET, BUT TAKES PRIDE AND SELF SATISFACTION IN WHAT THEY
ARE SENDING OUT. THIS PARTICULAR "SPORTS BAR & GRILLE" DOES A
GREAT AMOUNT OF LIQUOR/BEER SERVICE, SO THE FOCUS IS NOT ON
THE BACK OF THE HOUSE, WHERE IF YOUR GOING TO SERVE FOOD, YOU
NEED TO BE CONSISTENT, WITH THE QUALITY, THE PRESENTATION, THE
TASTE, THE CONTENTS AND THE PRICE. I DON'T KNOW HOW THESE
OWNERS ON "RESTAURANT IMPOSSIBLE" SAY, " WE BOUGHT THIS PLACE
ABOUT FOUR YEARS AGO, BUSINESS WAS GREAT THE FIRST YEAR, BUT
THEN FELL ALL THE WAY DOWN BY OVER 75%".
I WOULD LIKE TO
ASK THEM, WHY DID YOU WAIT ANOTHER THREE YEARS, FOR A FOOD
NETWORK REALITY SHOW TO BE CREATED TO HOPE THAT THEY CHOSE
YOUR NIGHTMARE TO FEATURE? WHAT WAS YOUR ALTERNATIVE PLAN TO
REVAMP, REINVENT, REVITALIZE YOUR KITCHEN.
HERE ARE SOME
NO HOLDS BARRED TAKE ACTION NOW CHANGES TO CONSIDER:
A. OBSERVE THE
LINE , THE WEAK LINKS NEED TO GO. IF IT'S YOUR HEAD CHEF,
NEVER FIRE OR LET THEM GO, UNTIL YOU HAVE A REPLACEMENT READY
TO COOK.
B. IF IT'S THE
PREP PEOPLE, AGAIN, NEVER DISCHARGE THEM UNTIL YOU HAVE
REPLACEMENTS READY TO PREP.
C. IF IT'S YOUR
SERVERS NOT GETTING THE FOOD OUT, WHEN IT'S SITTING UNDER THE
HEAT LAMPS,BECAUSE OF A LACK OF TWO WAY COMMUNICATION BETWEEN
THE FRONT OF THE HOUSE AND THE BACK OF THE HOUSE, HIRE
EXPEDITERS, YOU THE OWNER, AND YOU THE GENERAL MANAGER BOTH
SHOULD SERVE THE FOOD.
WATCH YOUR
SERVERS FOR TIME WASTED, TIME COSTING STEPS, THAT NEED TO BE
STREAMLINED.
WHEN A PATRON
ORDERS AN APPETIZER TEN MINUTES TO TWELVE MINUTES TOP FROM
ORDER TO TABLE IS THE WAIT TIME RULE.
WINGS SHOULD BE
NO MORE THAN 12-15 MINUTES IS THE ON THE TABLE MANTRA.
BURGERS.
SANDWICHES, SALADS, SOUPS SHOULD BE NO MORE THAN FIFTEEN
MINUTES, OR YOU HAVE SIGNIFICANT KITCHEN LAYOUT, KITCHEN
POLICY, KITCHEN STAFFING, KITCHEN MORALE, KITCHEN INFIGHTING,
KITCHEN LAZINESS, KITCHEN ATTITUDE GOING ON.
"FAST CASUAL
SPORTS BAR & GRILLE" ESTABLISHMENTS NEED TO STREAMLINE AND CUT
THE WAIT TIME BY REVIEWING EVERY STEP OF THEIR PROCESS FROM
TAKING THE ORDER TO THE KITCHEN CREATING THE ORDER, TO THE WAITSTAFF
SERVING THE ORDER.
BUT FAR TOO
MANY OWNERS WHO KNOW NOTHING ABOUT DINING & DELIVERY, IGNORE
THE VERY BASICS THAT CAN MAKE OR BREAK YOUR FOOD SERVICE.
HAVING WORKED
WITH HUNDREDS OF RESTAURANTS, THE ISSUES NEVER CHANGE:
A. BUY LOCAL
PRODUCE, LET THE COMMUNITY KNOW YOUR PRODUCE IS GROWN LOCALLY
NOT SHIPPED IN.
B. SERVE FRESH
NOT FROZEN. DINING PATRONS ARE HIP TO THE FROZEN MEAT DISH,
THEY CAN TELL WHEN YOU THROW A FROZEN BURGER OR SHRIMP OR A
STEAK ON THE GRILL, TRYING TO PASS IT OFF AS FRESH TO COOK.
C. STOP CUTTING
CORNERS WITH CANNED ANYTHING. READ THE SODIUM CONTENT, LOOK AT
WHAT'S IN THE CAN. IT COSTS 1/6TH OR LESS TO MAKE IT FRESH.
D. STOP USING
DIFFERENT COLORED PLASTIC BASKETS, ARE YOU IN A BOWLING
CENTER, AT A SNACK BAR?
E. DON'T USE
THE "I CAN GET AWAY WITH IT" MENTALITY, IF THE FOOD LOOKS
ALMOST BAD, IF IT EVEN HAS THE REMOTE SMELL OF GOING BAD, IF
IT HAS AN AGED LOOK TO WHAT SHOULD BE A FRESH PLATE, THROW IT
ALL OUT.
ANOTHER FAST
CASUAL "SPORTS BAR & GRILLE" CHAIN, HAS KITCHEN STAFFS BURNT
OUT, THEY SEND OUT SANDWICHES THAT LOOK TERRIBLE, THEY SERVE
SOUP AS COLE SLAW, THEY SERVE A SHRIMP PITA, THAT IS AS BIG AS
YOUR THUMB, THEY OVER FRY, AND DRY OUT ALMOST EVERY FISH DISH
THEY SERVE.
FOOD SERVICE
STARTS IN THE BACK OF THE HOUSE, IF THOSE THAT ARE SUPPOSED
EXPERIENCED, CULINARY TRAINED COOKS OR CHEFS, THEN THEIR
DISHES SHOULD REFLECT THAT TALENT, THAT TRAINING. ALWAYS PRE
INTERVIEW YOUR COOKS, SOUS CHEFS BY HAVING THEM PREPARE AND
COOK YOUR MOST POPULAR MENU ITEMS WITH VERY LIMITED TIME? SEE
IF THEY CAN GO FROM PAN TO DISH WITH THEIR #1 PRIORITY BEING
FRESH?
THE BIGGEST
TURNOVER IS IN SOUS CHEFS, FOR SOME REASON, EVERYONE THINKS
THEY ARE ONE, BUT ONCE IN THAT POSITION, THEIR PREP, THEIR ON
THE FLY, ARE TOTAL FAILURES.
WITH THE
HOLIDAYS UPON US, THE CATERED EVENTS, THE PRIVATE PARTIES,
YOUR SOUS CHEF IS YOUR "MASTER CHIEF" AS IN THE NAVY SEALS
TRAINING.
IT'S IMPORTANT
THAT YOUR SOUS CHEF BE INTIMATELY FAMILIAR WITH ALL THE
ACTIVITIES OF YOUR KITCHEN, BE PREPARED TO DO THEM IN A PINCH.
HE OR SHE WILL
PREP, COOK, AND KNOW ALL STYLES OF COOKING DOWN IN YOUR
KITCHEN, YOUR SOUS CHEF IS ALSO RESPONSIBLE FOR OVERSEEING
YOUR KITCHEN STAFF, WHICH MAY INVOLVE THE SCHEDULE, AND
DEALING WITH THE SOAP OPERAS THAT GO ON DAILY IN ALMOST EVERY
KITCHEN.
THE SOUS CHEF
WILL MAKE SURE ALL FOOD SERVED IS OF TOP QUALITY. THAT THE
STAFF BOTH BACK AND FRONT OF THE HOUSE ARE VERY AWARE OF THE
COST STANDARDS, THAT COME WITH THE FOOD SERVICE.
FOR EXAMPLE, IF
A STEAK COSTS $10 PER 8 OUCE SERVING, IT IS VITAL THAT STAFF
DOES NOT SERVE 12 OUNCES THUS DRIVING UP FOOD COSTS
UNNCESSARILY.
A PREP PERSON
CAN ALSO SERVE AS AN ASSISTANT TO THE SOUS CHEF, HELPING WITH
MENU PLANNING, INVENTORY, AND INSURING ALL SUPPLIES ARE IN
STOCK AND PLENTIFUL. THE PREP PERSON SHOULD ALSO BE
RESPONSIBLE FOR SAFETY STANDARDS, OVERSEEING STAFF SANITATION
HABITS, AND ENFORCING A TOTALLY CLEAN KITCHEN.
THE ENTIRE
KITCHEN HAS TO BE "QUICK ON IT'S FEET" OR THE BAD MOUTHING,
THE WORD OF MOUTH, THE ONLINE REVIEWS WILL DESTROY YOU.
CREATIVITY JUST
AS VITAL IN THE FRONT OF THE HOUSE IS MANDATORY IN THE BACK OF
THE HOUSE.
THAT'S WHY,
STAYING OPEN FOR THE NIGHT LIFE ADVENTURE IS SO VITAL. THE
REVENUE YOU GENERATE, WITHOUT ALL THE HEADACHES OF FOOD
SERVICE MORE THAN JUSTIFY THE HOURS YOU ARE PUTTING IN. IT'S
SIMPLY COLLECTING A COVER CHARGE, POURING LIQUOR AND SERVING
BEER.
THE FOOD AND
BEVERAGE INDUSTRY HOURS YOU PUT IN, ARE LIKE BREATHING, YOU
JUST DO IT, YOU DON'T THINK ABOUT IT.
THE WORSE
CASE SCENARIO
Help Rich, We
have 3 floors, we are open Monday thru Saturday, we feature
live music, but people are just a few and if there's a cover
charge, they don't want to pay it.
The bar is going down fast.
The owner
doesn't care any more because of lots of problems in the past.
I am new and
want to make it work.
But of lots of
staff have quit, it is hard to get customers back.
Samuel
MY
RESPONSE: SAMUEL, QUIT RIGHT NOW AND LEAVE. I MEAN WALK OUT.
WHY STAY IN A CLUB, THAT THE OWNER HAS GIVEN UP ON, THAT THE
PUBLIC DOES NOT WANT TO PAY A COVER CHARGE, THAT THE STAFF HAS
QUIT ON AND THAT PATRONS DO NOT WANT TO COME BACK TO?
THIS
SADLY IS THE END OF THIS CLUB AS IT PRESENTLY STANDS.
THERE
IS NO REASON THAT JUSTIFIES PATRONS NOT PAYING A COVER CHARGE
FOR A PREMIER OR PREMIUM LIVE BAND.
WHEN
IT'S A LOCAL BAND THAT PLAYS ALL OVER THE AREA, SOME VENUES
CHARGE TO SEE THIS BAND, OTHER'S DON'T, YOU CAN'T EXPECT
PATRONS TO PAY TO SEE THIS BAND. YOU SHOULD NOT EVEN BOOK THIS
BAND, BECAUSE THEY ARE OVER EXPOSED, THEY PLAY JUST TO PLAY
ANYWHERE, THEY HAVE NO LOYALTY OR BRAINS TO MAKE THEMSELVES
POPULAR AND IN DEMAND.
AS FOR
STAFF QUITTING, HAPPENS EVERY DAY, WHY WOULD ANYONE CONTINUE
TO WORK SOMEWHERE THAT HAS NO BUSINESS, NO TIPS, AND WORSE OF
ALL NO FUTURE.
THIS
OWNER HAS GIVEN UP.
YOUR
NEW TO THIS ESTABLISHMENT, THUS YOU SHOULD FIND ANOTHER VENUE
TO WORK AT, WHERE THE OWNER CARES, WHERE IT IS RUN
PROFESSIONALLY, WHERE PEOPLE FLOCK TO PARTY AND WHERE THE CLUB
IS DOING GREAT. I REGRET TO INFORM YOU, IT'S TOO LITTLE TOO
LATE TO BRING THIS PLACE BACK TO LIFE UNDER THIS OWNER, WITH
THE NAME IT HAS PRESENTLY, THE REPUTATION IT'S KNOWN FOR. THIS
IS ONE OF THOSE 20% CLUBS, THAT IS SINKING FAST, AND THE OWNER
NEVER TOOK AGGRESSIVE ACTION TO TURN THE TIDE, THE MOMENT HE
KNEW THIS WAS HAPPENING.
I WISH
YOU MUCH SUCCESS, BUT THIS IS JUST A BUMP IN THE ROAD FOR YOU.
GET OUT NOW.
YOU
CARED ENOUGH TO CONTACT ME ABOUT A CLUB THAT IS ON LIFE
SUPPORT, IMAGINE YOUR ENERGY AND ENTHUSIASM FOR A CLUB THAT IS
DOING VERY WELL? YOU WILL BE A GREAT EMPLOYEE AND BECOME A
DEDICATED GENERAL MANAGER, EVENTUALLY A VERY SUCCESSFUL OWNER.
___________________________________________________________________________________/
I ASKED A BAR PR PERSON WHY THEY
SEND OUT AN EMAIL BLAST FOR A REALLY STRONG PROMOTION THE DAY
BEFORE THE ACTUAL PROMOTION, INSTEAD OF SELLING OUT
THE PROMOTION A FULL MONTH IN ADVANCE.
THIS WAS HIS RESPONSE TO ME:
We didn't have any info on the event until last night.
We never get info on events an entire month in advance.
We're lucky to get a week's notice, and that happens rarely.
MY RESPONSE: HOW CAN YOU NOT HAVE INFORMATION ON AN
EVENT, UNTIL THE NIGHT BEFORE THE EVENT? IF YOU NEVER EVER
GET THE INFO FOR EVENTS AN ENTIRE MONTH IN ADVANCE, WHY NOT
ASK, REQUEST AND REQUIRE IT AT THAT TIME? WHY ARE YOU LUCKY
TO GET A WEEK'S NOTICE, AND THAT RARELY HAPPENS?
IT'S NO WONDER YOUR NIGHTS ARE SLOW AND BARELY HAVE
ANYONE ATTEND THESE EVENTS.
YOU SHOULD NEVER EVER ACCEPT SUCH UNACCEPTABLE
MARKETING HABITS.
WHY WOULD ANY OWNER TOLERATE AN EMAIL BLAST THE
NIGHT BEFORE THE ACTUAL EVENT, THINKING THAT POTENTIAL
PATRONS HAVE NO PLANS ALREADY MADE? WHEN YOU START A MONTH
IN ADVANCE, YOU CAN SELL OUT THE EVENT WEEKS BEFORE IT EVEN
TAKES PLACE.
YOU CAN CREATE THE PRE EVENT BUZZ THAT WILL RESULT
IN A WALL TO WALL SELL OUT.
YOUR A PR PERSON, I CAN TELL YOU FROM BEING ON 22
TALK SHOWS, FEATURED IN NATIONAL AND INTERNATIONAL
PUBLICATIONS, THAT YOU HAVE TO USE THE "LEAD TIME FACTOR" TO
ACHEIVE, ACCOMPLISH AND ALLOW THE MEDIA TO PUMP UP COVERAGE
OF THIS EVENT, AS WELL AS LETTING YOUR PATRONS SPREAD THE
WORD, GATHER A GROUP TOGETHER, AND BUY TIX WELL IN ADVANCE.
I USE TO PROMOTE CONCERTS, I ALWAYS LIVED BY THE
"FULL MONTH MARKETING MANIA" PLAN.
WITH THE PACE OF TEXTING, APPS, EMAILS, GOING VIRAL,
YOU MUST TAKE A FULL MONTH TO PACK A NIGHT. THE LACK
OF CONSISTENT METHODS TO YOUR EMAIL BLASTS ARE COSTING ,
CAUSING THESE EVENTS TO BE BARELY OUT THERE. WHEN YOU SEND
EMAIL BLASTS, YOU HAVE TO MAKE SURE THE GRAPHICS DON'T
OVERPOWER THE COPY CONTENT, AND THE COPY CONTENT DOES NOT
BECOME A SHORT STORY, THAT IS JUST TOO LONG TO EVEN BOTHER
TO READ.
THERE IS A METHOD TO THE MADNESS. SO
MANY INDIVIDUALS ARE FORMING COMPANIES TO OVERSEE AND DIRECT
SOCIAL NETWORKING POSTS AND LEADERSHIP ROLES FOR FOOD AND
BEVERAGE ESTABLISHMENTS, THEY HAVE FAR AND FEW CREDENTIALS,
BUT SEE AN OPENING AND A NEED. I HAVE A SIMPLE WAY TO TEST
THEIR SKILLS. GIVE THEM ALL THE INFORMATION FOR YOUR PREMIER
PROMOTIONS IN ADVANCE OF ONE MONTH, LET THEM PROVE TO YOU @
"NO CHARGE" FOR 30 DAYS EXACTLY WHAT THEIR SKILLS, ABILITY
AND RESULTS ARE. NO CONTRACT NEEDED, IF THEY PACK YOUR
PLACE, THEN SIGN UP WITH THEM. IF THEY DON'T THEN SHAKE
HANDS AND END OF ALLIANCE. WHEN I OWNED BLUE JEAN STORES,
YEARS AGO, I HAD A SALESMAN WHO CAME IN WITH A FANTASTIC NEW
BLUE JEAN DESIGN. I WAS VERY RELUCTANT TO EVEN ATTEMPT TO
SELL THESE BLUE JEANS. BUT FRANK RICHTER DID WHAT NO OTHER
SALESMAN EVER DID , HE SAID "SELL THEM FOR SIXTY DAYS, IF
THEY DON'T SELL I WILL TAKE THEM BACK AND REFUND ALL YOUR
MONEY". THE JEANS SOLD OUT WITHIN WEEKS. THAT'S HOW
CONFIDENT HE WAS. HOW MUCH FAITH, ABILITY AND SKILLS DO
THESE SOCIAL NETWORK APPLICATORS HAVE? WILL THEY GIVE YOU
THIRTY DAYS OF FREE SOCIAL NETWORKING POSTINGS? IF NOT, THEN
DO NOT EVEN CONSIDER THEIR SERVICES.
RELYING ON CLUB PROMOTERS TO PACK YOUR BAR OR CLUB?
WHAT
CAN A CLUB PROMOTER DO THAT YOU AN OWNER OR GM CAN'T?
THE
FACT IS THE QUALITY OF PATRON THAT THE MAJORITY OF CLUB
PROMOTERS DO BRING IN, DO NOT TIP, DO NOT SPEND ARE NOT
FEMALES, UNLESS YOU LET THEM IN FREE, GIVE THEM FREE DRINKS.
CLUB
PROMOTERS ARE FAST BECOMING AN EXTINCT SPECIES, BECAUSE THEY
ARE NO LONGER WORTH A PENNY.
YOU
OWN THIS BAR, YOU MANAGE THIS CLUB, YOU DON'T NEED
CLUB
PROMOTERS
RADIO
SPOTS
CHEAP
DRINKS
CHEAPER BEER
SLEAZE CONTESTS
LOCAL
BANDS
IF
YOUR TIRED OF THE SITUATION YOUR IN, IF YOU WANT TO THAT'S
RIGHT REVAMP, REINVENT, RECONFIGURE, REPOSITION, REFORMAT,
THE ONLY OBSTACLE STOPPING YOU IS YOU.
I CAN'T EXPLAIN WHY YOU ARE PROCRASTINATING
AS YOUR BAR SINKS?
I CAN'T
FATHOM WHY YOU LET YOUR COMPETING BARS TAKE YOUR CUSTOMERS
NIGHTLY?
SINCE WHEN
DID YOU LET YOUR STAFF GET SO UNPROFESSIONAL?
WHEN WAS IT
YOUR DJ WAS CURSING ON MIC AND YOU NEVER STOPPED HIM?
HOW LONG HAS
IT BEEN THAT YOUR BAR STAFF OVERPOURS, DOES NOT RING UP
EVERY DRINK, AND DRINKS WHILE WORKING?
LOOK AT THE
CONDITION OF YOUR BAR, YOUR INTERIOR, YOUR EXTERIOR WHEN DID
YOU LET IT ALL JUST FALL APART?
*************************************************************************************************
HEY, IF YOUR
LOOKING FOR ANSWERS TO YOUR PROBLEMS MY WRITINGS ARE NOT
MEANT TO PROVIDE THOSE.
I NEED TO KNOW THE
WHO, WHAT, WHERE, WHEN, WHY, HOW, TO RESPOND IN
THAT DETAILED CONTEXT,
I WRITE
ABOUT REAL BAR, CLUB, SPORTS BARS, LOUNGE EXPERIENCES, AND
MY RESPONSES. I WRITE ABOUT WHAT I KNOW FROM 40 YEARS IN
THIS BUSINESS TO BE FACTUAL AND UNDENIALABLE. YOUR NOT
BEING ASKED TO PAY A PENNY TO READ MY FRESH MONTHLY
CONTENT. YOU SEE THE WORDING, "READ AMERICA'S LEADING
NIGHTCLUB & BAR EXPERT NO CHARGE". BUT IF YOUR IN SEARCH
OF THE MAGIC WAND AND THE BUNNY JUMPING OUT OF A HAT, I AM
NOT A MAGICIAN I AM AN "EXPERT" ON THE FOOD & BEVERAGE
INDUSTRY. SO EMAIL
RichUnger@promotingnightclubs.com
TEEN NIGHTS ARE
TEMPTING, BUT............................
ALL OVER FLORIDA,
TEEN CLUBS ARE TRYING TO OPEN UP, WRONG THINKING.
"IT'S DECEMBER,
THIS IS THE MONTH TO MAKE $50,000 IN TEEN NIGHTS"
Local Florida Cities
and Counties are putting put Brick Walls against any
attempt to open up full time Teen Clubs.
I have hosted over 50
Teen Nights, Bubba The Love Sponge owned a Teen Club that
no longer is open.
The key to Teens is,
to give them a Night, when Monday is a Legal Holiday,
Sunday Night is your Teen Night. You should with a
capacity of 200 generate $4000 plus cash flow from just
one Teen Night.
BUT there are major,
monumental, and must Procedures , Processes and Policies
that must be implemented and followed without any
deviation. There must be a "ZERO TOLERANCE" Rule in full
effect.
I have "TEEN NIGHTS"
down to a no nonsense, easy running, smooth Night.
But again, you must
adhere to a tight regimented format.
Does not matter if
your a Restaurant after food service if you have a dance
area, you are ready for a "TEEN NIGHT". If your a Club,
Lounge, Sports Bar, you have the basics in place for a
"TEEN NIGHT". But there are Ten "MUST DO" actions, before
you even host this kind of night.
These are very
different times, and youth today are in a world of fast
forward living. As for "Teen Raves", I say never ever even
consider such a Night.
NIGHTCLUB SECURITY IS
A MUST, SHOOTINGS, VIOLENCE IS AT RECORD LEVELS
FROM YOUR PARKING
AREA TO YOUR FRONT ENTRANCE, FROM YOUR BAR TO YOUR DANCE
FLOOR, FROM YOUR RESTROOMS TO VIP AREAS, VIOLENCE, FIGHTS
AND WORSE OF ALL GUN USE ARE THEIR HIGHEST LEVELS IN YEARS.
THE PROBLEM BEGINS AND
ENDS WITH CLUBS OWNERSHIP AND MANAGEMENT. THE NIGHTS OF
SIMPLY HAVING A "HULK" TYPE GENTLEMAN AT THE DOOR ARE OVER.
IT INCITES , RATHER THAN DEFUSES.
HERE ARE SIXTEEN
MEASURES YOU NEED TO IMPLEMENT NOW:
A. THE RIGHT TO SEARCH
ANYONE, ANY POCKETBOOK, WAND DOWN ANYONE.
B. THE RIGHT TO REFUSE
ENTRY TO ANYONE PROFESSIONAL SIGN POSTED.
C. ALWAYS HAVE A
QUALITY TWO WAY COMMUNICATIONS EAR PIECE -WRIST MICROPHONE
SYSTEM & PANIC BUTTON FOR PERSONNEL
D. ENFORCE A STRICT
DRESS CODE, NO DRESS CODES TO VERY CASUAL DRESS CODES HAVE
SHOWN THAT THESE INDIVIDUALS CREATE THE MAJORITY OF
CONFRONTATIONS, TROUBLE, AND HARRASSMENT.
E. THE MUSIC YOU SPIN,
WHEN YOU PLAY FOUL MOUTH, LACK OF RESPECT, ANYTHING GOES
GENRES OF SPINS, YOU SEND A MESSAGE THAT YOU ENDORSE THAT
TYPE OF LIFE STYLE. NO DJ CURSING, NO DJ SLOB DRESSING.
F. CALLING LAW
ENFORCEMENT THE MOMENT YOU NEED TO "TRESPASS SOMEONE", SO
THAT A SQUAD CAR IS ON SCENE AND THE SITUATION IS TAKEN
OUTSIDE TO DEFUSE IT.
G. INSTALL VIDEO
CAMERAS TO COVER YOUR ENTIRE FRONT, BACK AREAS, AS WELL AS
YOUR TOTAL INTERIOR TO YOUR PARKING AREAS.
H. DO NOT ALLOW ANYONE
WITH ANY TYPE OF WEAPON INSIDE YOUR ESTABLISHMENT ( OH YES
SOME VENUES DO)
I. PROFILE YOUR
CUSTOMERS, YOU CAN OR A VETERAN NIGHT LIFE MANAGER CAN SPOT
A PROBLEMATIC PATRON, BEFORE THEY EVEN PAY THE COVER OR WALK
THROUGH THE DOORS.
J. DO NOT LET ANY
FEMALES, EMPLOYEES OR PATRONS WALK OUT ALONE TO THEIR CAR.
K. DO NOT OVER SERVE
PATRONS WHO ARE SHOWING SIGNS OF AGGRESSION AND QUICK
TEMPER, CUT THEM OFF NOW.
L. DO NOT FEAR CALLING
LAW ENFORCEMENT, IT IS BETTER THAT POLICE KNOW YOU WILL NOT
TOLERATE ANY POTENTIAL EXPLOSIVE SITUATIONS, RATHER THAN
FEAR HAVING THEM RESPOND.
M. ALWAYS ASK YOUR
PATRON FOR A CREDIT CARD THAT IS VALID BEFORE YOU RUN A TAB,
SO THAT YOU AVOID TAB TROUBLE LATER ON IN THE NIGHT.
N. DO NOT GIVE SO
CALLED CLUB PROMOTERS ANY AUTHORITY OF ANY KIND TO GIVE YOUR
STAFF ORDERS, TO OVERRIDE YOUR POLICIES, TO EXCEED ANY
PROCEEDURE YOU HAVE IN PLACE. MAKE THIS CRYSTAL CLEAR IN
WRITING AND THE ENTIRE NIGHT THEY ARE IN YOUR VENUE.
O. UNLESS IT IS A
DESIGNATED TEEN NIGHT, DO NOT ALLOW MINORS IN.
P. FINALLY, DO NOT
OVER SERVE, OVER POUR, GIVE YOUR CUSTOMERS A GREAT DRINK,
BUT KNOW WHEN TO CUT THEM OFF.
COPY CAT MENUS ARE NOT
ENTICING PATRONS TO DINE WITH YOU.
YOUR MENU
HAS TO DEFINE YOUR EATERY. YOUR CHEF HAS TO BE AS CREATIVE
AS HE OR SHE IS INTO CLEANINESS. AS ORIGINAL AS HE OR SHE IS
INTO THEIR PRESENTATION. YOU DON'T NEED FOUR DIFFERENT
CHICKEN DISHES, FIVE DIFFERENT STEAKS, SIX DIFFERENT FISH
SELECTIONS. YOU DON'T NEED 30 ITEMS FOR DINNER, NOT EVEN 25,
NOT EVEN 20.
TAKE OFF
THOSE ITEMS FROM APPETIZERS TO SOUPS, SALADS, ENTREES TO
DESSERTS THAT NOBODY IS ORDERING.
"ADD MMO
ITEMS" = "MENU MUST ORDER ITEMS TO YOUR MENU.
I HAVE AN
EXECUTIVE CHEF THAT CREATED THE MOST DELICIOUS GARIC BREAD,
HE DOES NOT PUT IT OUT TO MUNCH ON, HE CHARGES FOR THE BREAD
AS AN APPETIZER AND NOBODY, NOBODY, COMPLAINS.
YOUR
PROBLEM IS YOU LEAVE ITEMS ON YOUR MENU THAT ARE NOT BEING
ORDERED, ADDING TO YOUR FOOD COSTS, AND ONLY ENRICHING YOUR
SYSCO SALESPERSON.YOUR FOOD SALES ARE DOWN, WAY DOWN BECAUSE
OF SELECTION, PRICE, PRESENTATION, QUALITY AND TASTE. YOUR
CHEF IS NOT INTO WHAT HE IS PREPARING. YOUR SOUS CHEF IS NOT
THERE TO TAKE OVER.
YOUR
KITCHEN IS IN TOTAL MEAL MAYHEM. YOU DON'T EVEN WANT TO WALK
BACK THERE ANYMORE.
BUT YOUR
BAR IS NO BETTER.
SMELL THE
NICOTINE, LOOK AT YOUR CARPETS, INSPECT YOUR CHAIRS, TABLES,
AND BAR STOOLS. LOOK AT THE DUST ON YOUR MIRRORS. SNEAK A
PEAK AT YOUR REST ROOMS. ASK YOUR DJ WHEN WAS THE LAST TIME
HE DID A TOTAL HOUSE CLEANING?
IF YOUR
VENUE IS SCREAMING
"HELP".....................................................
====================================================================
Hey Rich, I read all the post and responds on your page and
I agree with everything u say...
I currently work at a gentlemen's club for promotions and
have been doing it for 1 year and half, I would like to take
my promoting to the next level and leave the night life.
This club I work for has been very good but they are opened
till 5am Every day... I'm up real late and sleep all day
this is why I want to promote local businesses
Restaurants\Gyms etc., I'm tired of this late,party,work
lifestyle.
I have a great opportunity with this really nice, upscale
Sushi hibachi bar can u give me some tips on this type of
promotions...
Thanks, Lenny
MY REPONSE: THANK YOU FOR KIND WORDS LENNY. GOING
FROM A GENTLEMEN'S CLUB PROMOTIONS
DIRECTOR, THE PAY, THE JOB, AND LEAVING THIS POSITION FOR
ONE IN THE RESTAURANT BUSINESS, SPECIALIZING IN
"SUSHI/HIBACHI BAR IS A MAJOR LEAP. YOU NEED TO TAKE A LEGAL
PAD, AND DRAW A LINE DOWN THE MIDDLE, ON ONE SIDE PUT THE
POSITIVES OF WHERE YOU WORK ON THE OTHER PUT THE NEGATIVES,
THEN TAKE ANOTHER PIECE OF PAPER DRAW A LINE DOWN THE
MIDDLE, ON ONE SIDE PUT THE POSITIVES OF THIS CHALLENGE AND
ON THE OTHER PUT THE NEGATIVES.
BESIDES THE HOURS YOU WORK, THE LIFESTYLE, COMPARE
THE COMPENSATION, THE RESPONSIBILITIES, THE CHALLENGES, AND
ABOVE ALL THE TOTALLY NEW ENDEAVOR YOU ARE ABOUT TO ENTER.
OVERALL RESTAURANTS, GYMS, THESE KIND OF BUSINESSES
ARE NOT GOING TO BE IMPRESSED WITH YOUR PRIOR EXPERIENCE AND
WORK PLACE HISTORY.
AS FOR TIPS, I REGRET I HAVE NONE. WHAT YOUR ASKING
FOR REQUIRE A SIGNIFICANT KNOWLEDGE OF THE ESTABLISHMENT
YOUR ABOUT TO PROMOTE AND THE UPSIDE AND DOWNSIDE OF THIS
EATERY. GOING FROM A GENTLEMENS' CLUB TO A SUSHI/HIBACHI BAR
IS LIKE GOING FROM SNOW TO THE DESERT. I REGRET WITHOUT
HAVING FAR MORE SPECIFIC KNOWLEDGE, INFORMATION AND INSIGHT
I COULD NOT BEGIN TO EVEN GIVE YOU "SOME TIPS". IF YOU WANT
TO FILL OUT http://www.promotingnightclubs.com/request.asp
I WOULD HAVE A MUCH BETTER GRASP ON THIS EATERY AND
WHAT YOU ARE GOING TO FACE, ENCOUNTER AND PROMOTE. BEST OF
LUCK,
RichUnger@promotingnightclubs.com
PS PLEASE DON'T QUIT YOUR CURRENT JOB UNTIL YOU KNOW
EXACTLY WHAT YOUR GETTING INTO.
______/
HAPPY, HEALTHY, JOYOUS HOLIDAYS TO
EVERYONE THIS YEAR. INSTEAD OF GIVING YOUR FAMILY MEMBERS
EVERYTHING THEY WANT, GIVE THEM JUST 1 GIFT, GIVE THE REST
OF THE GIFTS TO FAMILIES IN NEED. MAKE IT A WONDERFUL
HOLIDAY FOR THOSE FAMILIES, WHO ARE SUFFERING. IT'S TIME TO
SHARE AND CARE, NOT THINK OF OURSELVES. AND AS FOR YOUR
BRAVE, COURAGEOUS AND FIGHTING MEN AND WOMEN, IF YOU SEE A
MAN OR WOMAN IN UNIFORM, BUY THEM A DRINK.
ONCE AGAIN, HAPPY & SAFE HOLIDAYS TO
ALL.
