A Sign That Should be Posted in Every Bar

Why Most Theme Bars Fail

My long term readers know I am a big fan of Theme Bars - bars that offer a unique niche and provide an atmosphere based on a special theme.  Unfortunately, most of the bars that proclaim to be 'Theme Bars' really aren't and it’s sad.

Remember this: Several large screen TV's located throughout a bar does not constitute a 'Sports Bar'.

Many of my old time readers will remember that years ago, one of my very first client’s was a couple from northern Michigan.  They had gone to Jamaica for a vacation and fell in love with the Caribbean atmosphere:  the weather, the ocean, the sandy beaches but most of all a little Tiki bar they visited each day during their stay in Jamaica.  

When they returned home to Michigan they decided to buy a local bar and create a 'Tiki Bar'.  They both quit their jobs and cashed in their 401Ks.  Their goal was to bring all the fun and excitement of a Jamaican Tiki bar back to northern Michigan. Now three years later they were wallowing in debt about to lose everything they owned.

Upon receiving their call I flew up to Michigan to assist. After meeting with the couple and seeing their bar; it was clear to see why they were in trouble.  Other than having the words “TIKI BAR” impressively painted on the front window, the only other ‘theme appeal’ they offered was a dozen eloquently framed pictures - of their now almost 3 year old Jamaican vacation mounted on the walls. Absolutely nothing in their bar felt Jamaican or 'Tiki-ish'.

Both the husband and wife had taken part-time jobs to pay their bills and the two of them worked 90% of all the bar shifts. Unbelievably neither the husband nor the wife knew how to make any Caribbean style drinks.  No were in the bar was coconut crème, pineapple juice or any fresh fruit other then lemons. 

Tap beer, shots and mixed drinks like whiskey old fashions and Manhattans were their staple.  The juke box blared out  Country Western – but oh God this couple was proud to own the only Tiki bar in northern Michigan.   

Recently, while on another assignment I had the opportunity to visit an old colleague who asked if I’d like to grab a bite to eat.  He said he was going to take me to a place called Gilligan’s – named after the famed Gilligan’s Island TV show.  Boy O Boy was I excited; I had never been to a Gilligan’s Island theme bar before. 

As we pulled in the parking lot there it was - a big sign “Gilligan’s”. I could hardly wait to get inside.  Immediately upon entering Gilligan’s shades of the Tiki Bar flashed through my head. The decorum of Gilligan’s was nothing special:  a semicircular bar area, a few scattered tables, a juke box, a couple of large screen TV’s behind the bar, a pool table and a dart machine.

When the server came to take our orders wearing blue jeans and worn T-shirt  I asked “Why do you call this place Gilligan’s?” He proudly pointed to three pictures hanging on one wall.  The first picture was of the Skipper and his little buddy, the second, was a group shot of all the castaways, and finally the last photo was of the Professor and Gilligan working on some kind of contraption the Professor invented as Ginger and Mary Ann watched. 

He then flashed a big smile and said “look above those doors”.  Oh my God he was right, it was amazing.  Above each one of the restroom doors were signs:  One read Mr. Howell and the other door read Mrs. Howell.  Honestly if my legs weren’t under the table I might just have floated up into space from all the excitement Gilligan's theme bar generated.

Before leaving I was able to actually meet the owner. I asked him why his staff wasn't dressed like Gilligan Islanders in 'would be sailor attire' or why his hostess didn’t dress like Ginger or why he himself didn’t wear a cap like the skipper did. “Awe that stuff cost too much and the employees don’t like wearing that crap”.  Humm I thought - smart man! 

Once again here was another splendid opportunity for a bar owner to create a unique and special atmosphere - something different - an honest to goodness theme bar that no one else in the area had … but he didn’t because his staff didn't like to wear that crap.

Great theme bars can be money makers where both customers and profits just roll in if done right. But a theme for a bar has to be developed, it must be cultivated and it has to be consistent.  Beer, booze and food can be purchased just about anywhere but finding a great theme bar where you can really have fun and spend lots of money are hard to find. 

'Theme bars' will always fail when they don't have a theme.

Eba G is profit analyst who helps small bar and local taverns owner significantly increase their sales and profits for  Have a question?  Send Eba G an email at barprofitman@gmail.com.   Want more great ideas on how to increase your bar’s profits visit www.barprofits.blogspot.com.    

Bar Owners and Bar Tenders - Learn From This - Don't Be Stupid On Face Book

Something every bar and tavern owner as well as their bar and wait staffs need to remember.

Bartenders and Penquins --- Great Trivia

Interesting Animal Trivia I Hope You Can Use 

Yesterday one of our clients was conducting research on Arctic storms and how they effect global weather patterns when he came across some really amazing facts regarding Emperor Penguins.  I thought this was amazing trivia.  I share it with you in the hopes you can share it with your bar customers.  If you enjoyed these nine interesting facts please let me know?

First - Emperor Penguins are the largest of the 17 known species of penguins; they can stand 45 in. tall.

Second - Emperor Penguins can dive deeper than any other bird on earth, as deep 1,850 ft.

Third - Emperor Penguins can stay under water for more than 20 minutes.

Fourth - Emperor Penguins are the only animals to inhabit the open ice of Antarctica during the winter.

Fifth - Because of their aerodynamic bodies and strong flippers, Emperor Penguins can swim at speeds of 7.5 mph.

Sixth - Due to the harsh winds and blizzard conditions in Antarctica, Emperor Penguins frequently huddle together in large groups to keep warm.

Seventh - Less than a third of all juvenile penguins make it to their first birthday. Most are eaten by seabirds, leopard seals and killer whales.

Eighth - Mature Emperor Penguins live 15-20 years.

Ninth - And most amazing, for years scientists have been baffled because no one has ever found a dead Emperor Penguin on the surface of Antarctica. Many are eaten at sea, but what happens to all those who die from diseases, old age and natural causes on land? A Dutch research team solved this mystery in 2009 after collecting videotapes of special rituals.

It appears that whenever an Emperor Penguin dies on land, hundreds of penguins from the rook, including both adults and juveniles, gather around the body to pay their last respects. After several minutes of silence, all the females and children return to the rook and only the adult males stay. Then using their bills and strong flippers, they carve out a large hole in the ice’s surface. When the hole is twice the size of the deceased penguin, two of the oldest penguins will push the dead penguin’s body into the hole. Once in the hole, the entire group of males takes turns kicking ice and snow over the deceased body. When the body is completely covered, all the males sing out in unison, “FREEZE A JOLLY GOOD FELLOW - FREEZE A JOLLY GOOD FELLOW.” 

Remind Your Customers To Drive Responsibly

The Difference Between Knowlege vs. Wisdom - Something Every Professional in the Hospitality Industry Should Understand

Knowledge is knowing a tomato is actually a fruit

Wisdom in knowing you 'seldom' put them in cocktails

Great Bartender Trivia - A Wake vs. a Funeral

Once again - I sincerely believe bartenders and members of a bar and wait staff need to possess lots of trivia knowledge to successfully compete in today's world.  To that end I will always try to share "quality trivia" which I hope you can use to impress your customers and garner bigger tips.

For example, some religions around the world observe a period that is referred to as a "Wake".  The wake is a designated period prior to the actual burial of a deceased loved one. 

Do you know why the Wake period is held?

The concept of the "wake" goes back to the middle ages when many individuals who were thought to have died may not have actually been died.  Many of the drinking vessels used in taverns and homes during that period were made out of un-coated pewter - a strong metal that was easy to bend, shape and engrave. 

People back then who drank ale, wine or brandy frequently came down with an illness.  The illness was actually a type of pewter illness was caused by the alcohol eroding the outer layer of the pewter and the people ingest metallic fragments. 

This pewter illness when severe slowed down their heart rate and made people sleepy - very sleepy.  Many times a person who was thought to be dead and eventually buried was actually in a type of deep sleep or what we would call today a coma.

Some times - for whatever legal reason - a casket had to be exhumed and relocated.  Often finger scratches were clearly visible on the inside of the lid of a coffin and it was obvious to everyone who looked at those marks that the person who was buried was not dead at the time of burial.

Consequently, it became a custom in many European countries to place a bell inside the casket.  Then a group of people - mainly relatives and close friends would volunteer to stay in the cemetery for two days after the burial. If at any time they heard a bell ringing they knew the person they buried was not dead and they would open the casket.  The wake comes out of this old custom.

During a modern day wake a deceased person is laid out in an open casket for at least two days so family members,  friends and business colleagues can visit the casket and personally see for themselves that the person is actually dead before they are buried in the ground.


By the way the customer of the wake is also were we get the modern day expression ... "Saved by the Bell". As many people were often saved by ringing the bell left inside the casket.

Bartender Knowledge - What is a Pilsner Beer

 Pilsner beers were first brewed in old Bohemia - now known as the Czech Republic in 1842 in an area referred to as "The Pilsen"  - similar to like we in American would refer to as  "New England" or "The Midwest"  or the "Deep South" etc.

Modern pilsner beers are not much different then those first brewed back in the 1800's.  They have a very light, clear color - generally from pale to a golden yellow - but they have a very distinct hop aroma and full flavor.

The alcohol strength of a Pilsner is typically around 4.5%-5% (by volume), if the pilsner is brewed stronger that this about, it is then usually labeled and sold as an "Export".

Definition of a Bartender

Did you ever wonder what the true definition of a Bartender is?

A Bartender = a noun. One who mixes and serves alcoholic beverages from behind a bar or counter stocked with a variety of alcoholic beverages commonly referred to as beers, wines and spirits.  Not to be confused with: a loan officer, marriage counselor, boxing referee, doctor; matchmaker; babysitter or psychiatrist.

What is a Craft Beer?

"Craft Beer" is an American term which is fairly common in both Canada and New Zealand.  It generally refers to any beer that is brewed using traditional methods, however without rice or corn.

Most craft beers have a distinctive flavorful rather than a flavor that has mass appeal.

Is Your Bar or Tavern Branded?

Most of the articles I write for the bar and tavern industry focus on "business basics."  They are intended to offer small bar and local tavern owners proven strategies to increase their profits. This article (or post) will be slightly different; it is a narrative story that conveys an important concept that every bar and tavern owner as well as bartenders should understand - Branding. 

Corporate America struggles with "branding" - a strategy to let the public know what their business does, what their products are, and what makes their company different, etc. Unfortunately, many small bar and local tavern owners have never heard of branding and few understand the concept.   So here is a real life example that might put "Branding" in perspective for you. 

Last November, a bar owner from Michigan called.   He had gotten my name from a former client.  His name was Frank and he and his wife had purchased a small bar and literally sank their entire life savings into it.   Now they were thinking it was a mistake.   They needed help.   

I asked Frank, "What’s the name of your bar?" 

 

He replied, "The Tiki Bar". The following week I had to meet with a client in a city about 130 miles away and I suggested I drive over for a visit.   I had Frank promise that both he and his wife would meet with me if I drove over.   

Frank’s bar was hard to find.   It had no exterior sign and was located in the middle of a city block in a nondescript building. A small neon palm tree sign flashed "Tiki Bar" in one of the windows. 

A bartender wearing a flannel shirt and faded blue jeans greeted me and I introduced myself.   He said, "Frank will be back in soon."  I strolled through the bar and nothing other than the flashing sign in the window indicated this was the Tiki Bar.  Frank arrived alone and said his wife would not be joining us.

 

Huh, I thought.  

 

My first question for Frank was, "What’s with the name the Tiki Bar?"   He grinned and replied, "Years ago my wife and I visited Florida and had a great time in a little bar called the Tiki Bar.   We decided if we ever bought a bar, we would call it the Tiki Bar."

 

Huh, I thought.  

I asked Frank, "Did the bar in Florida look like this?"

 

"No way." he said.   "That bar was on a sandy beach and had a really cool roof made out of palm leaves."

 

Huh, I thought. 

 

"How did the bartenders dress?" I asked. 

 

"Oh, they wore cool Caribbean style flowered shirts, khaki shorts and beach sandals – they looked real sharp," he replied.

 

Huh, I thought.  

"Frank, do you offer drink specials?" I asked.

 

Frank pointed to a sign reading "A Bucket of Bud - Five Bottles - $7.00." 

 

"Did the Florida bar have specials?"

 

"Yeah, lots of fruity cocktails like Bahama Mamas, Rum Punches, Pinot Coladas and Frozen Daiquiris," he said. 

 

Huh, I thought.  

"Can I see a menu?" I asked. His menu listed a variety of burgers, pizzas, and lots of deep fried appetizers.  "Is this the kind of food the Florida bar had?" I asked. 

 

"No way." he said, "It had great jerk chicken strips and lots of delicious fish sandwiches." 

 

Huh, I thought. 

"Frank does your juke box have Caribbean and steel drum music on it?" I asked.

 

"Nope!"

 

Huh, I thought.  "How often do you schedule Caribbean parties?"

 

"Never!"

 

Huh, I thought.  "Do your bartenders make Caribbean style drinks served in coconut or bamboo style glasses?" I asked.

 

Frank laughed and said, "No way!"

 

Huh, I thought.   "So other than that neon sign in the front window, what have you and your wife done to create a real Tiki Bar experience?" I asked. 

 

A long period of silence, then "Nothing, I guess!" said Frank. 

I stood up, shook Frank’s hand, said adios to the bartender and turned towards the door.   Frank asked, "Where are you going Eba?"

 

"Out I replied!   Find your wife, then call me on my cell within the next two hours.  The three of us need to talk if you really want to increase your bar’s profits."

I wandered through town and visited some local shops. Two hours passed and Frank never called; I left.   A few months later, I heard the Tiki Bar closed and was now up for sale or lease. 

Question:   Do you now understand branding?   Does it kind of make sense?
If you enjoyed this post please let me know.  If you have any questions or suggestions, also let me know.  Eba G. only wants to share knowledge you can use to increase your profits or maximize your tips.

Check Out This Wonderful Site

www.taverntoys.com

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 barprofitman@gmail.com.

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

www.linkedin.com/in/ebagee

 

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.

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 barprofitman@gmail.com

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 www.barprofits.blogspot.com  or visit my me on LinkedIn at www.Linkedin.com/in/Ebagee

I look forward to hearing from you.  Send me an email at barprofitman@gmail.com


Eba G.

Beer Drinker Poll

We have just added a poll on our blog which we hope all adults over the age of 21 will share their thoughts.  The poll wants to know how you enjoy your beer.  In a bottle, in a can, from a tap.   

Ridiculous Bar Joke I heard this weekend - It made me smile

A guy is sitting in a bar and three gorgeous, drop dead "full-figure" women walk in and sit at the table next to him.  He can't over help but hear their conversation.

Their charming accent appeared to be Scottish, so trying to be witty, he turned around to their table and asked, "Hello, are you three lassies from Scotland?"

One of them angrily screeched, "It's Wales, Wales you bloody idiot!"

Embarrassed he apologized and replied, "I am so sorry. Are you three whales from Scotland?"

And that's the last thing he remember ... until the paramedics arrived.