This is the season – football season that is – where you do not have to hire a restaurant bar consultant to run profitable promotions. Take a look at some ideas from Nightclub & Bar Magazine and what these successful chain operators are doing: “Savvy operators planned alternatives, such as Buffalo Wild Wings, whose management…
Lawsuits arising from slip and falls, security issues and equipment in bars, clubs and special venues are fairly common as a nightclub consultant and expert working with owners, operators and their attorneys. In fact, there have been reports in the past that say the top one-hundred most hazardous industries includes food and beverage businesses, such…
Super Bowl Sunday would not be complete without some restaurant industry analysis and predictions on what folks will eat while watching the Big Game. In case you need some last minute thoughts on what to run on the menu specials board, wings and pizza will clearly be the best sellers. According to these excerpts from…
Generating new business in an innovative way through texting is a solid idea when you buy a nightclub and want to add another marketing channel. Equally important is controlling wine pours that notoriously fluctuate more than mixed drinks and draft beer. Check out these ideas for your bar and club investment to promote sales and…
There were two contrasting stories that talk about whether raising prices is a good idea especially if you are restaurant turnaround consultant. Of course, if you are charged with helping a failing restaurant regain lost market share, the first thought is to increase customers by way of lower priced promotions, specials and so on. However,…
This weekly overview is about using simple promotions and adding pay-offs where appropriate as part of your every day nightclub management services. Any venue that is going to be successful in the bar, night club and food and beverage industry requires a steady stream of different happenings. Increased sales include an ongoing calendar of events,…
Our restaurant consultant talk and article abstracts focus on reservations from an owner and operator standpoint. The first surrounds the policies and procedures that foodservice businesses use to maximize seating. The other is who really wins when using an automated system, such as OpenTable®. Here is the article in the New York Times and an…
As part of our foodservice consulting, we regularly follow certain new trends at restaurants. The recent add-on of alcohol service at chain quick service restaurants (QSR) is one worth watching. In particular is whether it will become a conflict with customers and a potential liability issue. In the New York Times this week, several industry…
It would be interesting to hear what restaurant expert witness opinions were rendered on the recent Applebee case, if any, that was rejected on appeal to the Supreme Court. The restaurant chain is concerned about the cost ramifications that the lower courts will impose among other issues. In particular and at issue is the separation of…
Our focus this week in bar and nightclub management contains excerpts from the 2011 Nightclub and Bar Convention held in Las Vegas back in March. The best ways to stay on top and new trends in beer crafting dominated the industry talks among owners, operators, promoters and suppliers last month. Here are some of those…