Monday, April 29, 2013

Seven Guaranteed Ways to Lose Money

It’s hard to believe there are small bar and local tavern owners who don’t seem interested in making big profits.  You can tell that by the way they manage their business. To assist these bar and tavern owners, I thought I would share seven strategies that are guaranteed to help them lose money.  I assure you the ideas below are easy to implement and produce quick results.  The best part is they won’t require a lot of effort on the part of any bar or tavern owner.  So here are Eba G’s seven ideas to consider:   

1)    Look Dirty.   Make sure whoever tends bar wears well worn clothing; better yet the same clothes they wore the day before.  Preferably their clothes should have stains or grease spots.  If soiled clothing is not available, then any clothing with rips or tears will work just as well.  Shabbily dressed bartenders really help bars and taverns lose sales.

2)    Bitch, Bitch, Bitch.   Whenever possible, the bar staff should bitch in front of customers.  Any subject is good, but the best topics seem to be spouses, taxes, local law enforcement, religion and any state or federal politician.  Customers who have to listen to a bar staff bitch drink less and reduce their stay in a bar, thus sales go down significantly.  

3)    Over Serve Customers.  It’s hilarious to watch customers get over served.  It’s fun watching someone mumble incoherently and sway back and forth in a bar stool; however, the real thrill is watching someone who is over served head for the restroom or walk out the door as no one knows for sure if they will stumble or fall.  Yeah, once people know a bar over serves its customers, it reassures them the bar staff will over serve them as well and again sales will decrease.  

4)    Tolerate Obnoxious Customers.  Allow small groups (men or women – it makes no difference) to be obnoxious and rude.  Permit them to frequently and loudly drop the F bomb.  It is so charming to hear a group of people in a bar talk about this F-ng thing and that F-ng thing and all the F-ng things wrong in the F‑up world and all the things F-ng up their lives.  Yeap, tolerating rude and obnoxious customers is a great way to run off customers and lose sales.  

5)    Loud Juke Boxes and TVs.  Blaring juke boxes and deafening TV volumes are two favorite ways small bars and local taverns can lose sales.  There’s nothing better than sipping on a drink and watching the few people who wanted the volume cranked up wiggle on the floor or yell out songs off key; it’s almost as exciting as listening to a couple of loud mouths at the end of the bar shout and curse at the TV during a sporting event when the TV is turned all the way up.     

6)    Garbage and Trash.  It doesn’t have to be a lot, but garbage and trash should always be visible if a bar wants to lose money.  Good examples are empty beer bottles on game tops, rubbish and dust in the window sills, and trash building up under the pool table.  Other great techniques are never clean under the bar’s foot rail or dust items on the bar’s shelving.  Customers love seeing filth under the foot rail and dust building on the ceiling fan blades.  To really limit profits, it is important that a bar seldom pick up trash outside.  Customers are always impressed when they see beer cans and trash blowing around in front of a bar or in the parking lot.  Finally, seldom wipe down the bar counter or table tops when customers leave.  New arrivals love the surprise of laying their forearms or hands down on a tacky surface.  It makes them lose their thirst and appetite and want to leave quickly; thus sales go down quickly.   

7)    Repulsive Restrooms.  Only scrub the sinks, wipe down the mirrors, brush out the lavatories and empty the trash receptacles in restrooms once a month.  If a bar attracts characters who like to write or carve graffiti, it is important the walls and stalls only be repainted or repaired every two or three years.  Offensive and disgusting graffiti should be left up for years so others can enjoy it.  Another great idea to accelerate a loss in sales is to have broken paper towel dispensers and out-of-order hand dryers.  Nothing beats entering a foul, graffiti-marred restroom and not being able to dry your hands when you leave.    

Well, there you have it, Eba G.’s Seven Guaranteed Ways to Lose Money with Your Small Bar or Local Tavern©.  If you have been in business for a while, you may have tried a few of these strategies and know how well they work.  Do you have any comments or any other suggestions on how a small bar or local tavern can lose money?  If so, please share them with me.  Just send me an email at

Whether your goal is to increase you profitability or lower your sales with your small bar or local tavern, Eba G. is here to help.

Eba G


Wednesday, April 24, 2013

Special Annoucement from Eba G at Bar Profits

Every Monday - starting Monday, April 29th, we will be posting a new featured article on how small bars and local taverns can increase their sales, revenues and profits.

If you own a bar, tavern, local pub & grill or small family resort you may want to check in or subscribe to our bar and tavern profit making articles.

Eba G.

Monday, April 22, 2013

Does Your Bar "Sizzle" or "Fizz"

To appreciate this article, I need to share some history. Years ago there was a very popular television series based on a father raising three sons. No, it wasn’t My Three Sons; it was the other one, the western, set back in the late 1800’s. It had a powerful name, Bonanza. Ben Cartwright was the father; Adam was the oldest son; the middle son was Hoss; and the youngest boy was Little Joe. Dan Blocker played Hoss. Now you are probably saying, Eba G. what does any of this have to do with my bar or tavern sales? Very little, unless you want to significantly attract more customers and increase sales.

You see, Dan Blocker never enjoyed the Hollywood lifestyle. His dream was to run a business. Hoss was the only star on Bonanza smart enough to realize he could capitalize on his fame and the popularity of Bonanza. Hoss decided to create two restaurant chains, one chartered in America and the other in Canada. The two restaurant chains Hoss founded were Bonanza and Ponderosa - both family-friendly steakhouses with names to which people could relate.

Hoss was brilliant. Before he opened the doors to his restaurants, he hired a consulting firm; a firm that employed Elmer Wheeler. Hoss’ question to Mr. Wheeler was, “Is there anything I can do to ensure success with my steakhouses?” Elmer asked for some time to think about it.

Nearly three weeks passed before Mr. Wheeler came back to Hoss with a phrase that is now immortal. Elmer said, “Dan, if you want to achieve financial success with your steakhouses – don’t sell steaks, sell their sizzle.”

“What?” was Hoss’ knee jerk reaction. “Don’t sell steaks?”

“That’s right.” Wheeler replied. “Don’t focus on raw meat. People can get that anywhere. Instead, focus on the sizzle you offer.” Elmer suggested Hoss highlight the good times families will have at Ponderosa and Bonanza: their steaks arriving cooked exactly the way they want; the access they would have to an all you can eat salad bar and all the free drink refills they want. Sell the sizzle, Hoss.

During the time Dan Blocker owned Ponderosa and Bonanza, commercials never focused on raw meat. Every commercial focused on the sizzle – the beautifully charred lines running across the face of piping hot steak and served on a thick pewter platter; the unbelievable choices of steak toppings on every table, A-1, Heinz 57 and a neatly paper-wrapped bottle of Worcestershire sauce. Hoss made millions. When he sold these two chains, the new owners immediately focused on the meats they offered and sales plummeted. Eventually Ponderosa and Bonanza steakhouse filed for bankruptcy.

So let’s talk about your bar or tavern. Do you sell the sizzle? For example; do you sell beer, cold beer or ice cold beer? Do you serve beer in a glass, a mug or in a stein? Do you offer an assortment of snacks behind the bar, or do you provide delicious, handy treats to help quell an appetite?

Here’s a good one. What sounds better - Fried Chicken, Deep Fried Chicken, or Southern Fried Chicken? If a bar offers a bowl of ground beef simmered in a tomato-based sauce, which is more appealing - Chili, Cowboy Chili, or Montana Style Chili? If a bar sells slices of potatoes dunked in hot oil, which sounds more appetizing - Fries or French Fries? But what if a little paprika was sprinkled on them and then called Bohemian Style Fries? Which would be more desirable and command a premium price?

What do regulars and potential new customers see when they enter your bar or tavern, raw meat or a sizzle? Are you providing a four-walled enclosure that sells beer and booze or are you offering customers a good time, in a fun atmosphere that they can’t stop thinking about?

The two largest breweries in America – Budweiser and Miller - don’t sell a concoction of hops, malt and barley boiled in water. One sells ‘The King of Beers’ and the other ‘The Champagne of Bottle’ - two sizzles. To attract more customers, sell more products and increase your sales. Stop selling beer and booze and start selling “your sizzle” (your uniqueness).

If you have been in business awhile, you know why sizzle counts – sizzle often makes the difference. Have comments or suggestions on how a small bar or local tavern can create its sizzle, please share them. Send Eba G. an email at

Friday, April 12, 2013

Vendors, Suppliers and Purveyors Needed

If you are a vendor, supplier or purveyor of products or services a small bar or tavern owner can use to increase their sales - contact me - as I would like to showcase your products or services on my blog. 

Bar Profits’ is a blog dedicated to assisting bars, taverns, small resorts and family owned supper clubs increase their profits.  It is not intended for major or national bar chains.

Examples of the products or services small bar and local tavern owners need
include - but are not limited to:

Great glassware                   Comfortable bar stools, 

Appliances & equipment      Novelty items,

Promotional items                Souvenirs and Give-a-ways

all items must be suitable for small bars and local taverns.

If you would like to write an article as to what makes a great bar or a good bartender or what good bar food is - let me know and submit a guest post.

If you have had a bad experience in a bar, met a terrible bartender or ate lousy bar food - let me know?  Any articles that can help small bar and local tavern owners learn how to better operate their bars better are desired.

Bar and tavern owners who visit Bar Profits - should have  fun, learn new ideas, see new products and be exposed to different money making services.

There will be no cost to highlight your products or services on Bar Profits; however they must be quality products or services that bar and tavern owners can use and hopefully you'll gain business if the readers like your products.  

If you are interested - check out my blog  or visit my me on LinkedIn at

I look forward to hearing from you.  Send me an email at

Eba G.

Monday, April 8, 2013

Why Bartenders and Wait Staff Receive Tips

Its common knowledge that most bartenders and wait staff are often paid a stipend hourly wage since it is expected that the bulk of their wages will come from the tips they earn. Since tips are such an integral part of a bartender’s and wait staffer’s income I find it amazing that so many bartenders and wait staff don’t understand the origins and reasons behind tipping. Many hospitality providers think tips are required and certainly expected. This historical article should help you understand the reasons behind tipping and help you increase your tips.

Most scholars and historians alike agree that the concept of providing money for a service or product dates back to the early Roman Empire. Historical records reveal citizens of Rome would typically provide a merchant or vendor a small sum of money prior to ordering any product or service. This  was done to insure their product or service would be promptly delivered. After the service or product was rendered and if it met or exceeded the customers expectations the buyer would provide an additional compensation known as a gratuitatem which we today call a gratuity. 

Therefore a tip was initially provided whereas a gratuity was received after a transaction was complete. Thus the word Tip is not even a word. TIP or TIPS is actually an acronym with stood for To Insure Promptness or To Insure Prompt Service.

For years Americans often gave money (a TIP) prior to a receiving meal or drink just like the Romans.  Upon leaving a bar or restaurant they then left a gratuity to show their appreciation. Maybe you have seen an old movie where a group of people or couple arrives at a crowded restaurant or busy night club. It looks like they will never get in because it is so packed. Then someone reaches into their pocket and pulls out what was appears to be a $10 or $20 - hands it to the host - who instantly finds a table that has just become available with their name on it and the group or couple is promptly escorted in.

This historical concept of tipping in America changed however during the mid 1940’s for a few reasons: First, there was the depression of the 1930’s which left most people with limited money; Second, the GI’s returning home from WWII had traveled the world and saw that most countries did not require a Tip to get good service only a gratuity to say ‘Thank You’ based on the service that was rendered. Finally, the industrialized American business concept was changing; businesses were now beginning to realize the importance of attracting and retaining “regular” customer’s;  consequently prompt customer service when a person walked in the door was becoming the norm and expected business practice.  

Today the sum of money a customer leaves a bartender or member of a wait staff after a service has been provided is generally referred to as a tip though it is technically a “gratuity”.

If you enjoyed this historical account of the custom of tipping and would want to learn seven fantastic ways to substantially increase your tips I will email you complimentary white paper entitled “Please email me your paper entitled: Eba G’s Seven Ways Bartenders and Bar Staffs can increase their tips”? 

Tuesday, April 2, 2013

Are The Names Bar and Tavern Owners Choose - Important to Attract Businsess?

Just posted a discussion on Linked In regarding the importance or impact of a small bar or neighborhood tavern's name. Please take a minute to join in this discussion and share your thoughts.

Eba G.

The link to the discussion is

Note: If you are not a member of Linked In then by all means share your thoughts here.

Thanks Again,

Eba G.