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BUZZTIME REPORT
Making Cinco a Cinch
This Holiday Grows Every Year.
Why Shouldn't Your Crowds and Profits?
While many Americans only know three or four words in Spanish, most of them
could rattle off a slew of Spanish and Latin-American libations. From
the Mojito to the Caipirinha to the Margarita to the varieties of
Sangria, the Hispanic culture is alive and kickin’ behind the bar — and
that doesn’t even cover the beer categories!
So, May should usher in an operator’s easy, lazy days of summer,
especially with Cinco de Mayo’s appearance on the 5th giving sales that
festive, spicy kick. However, from this month’s Buzztime Report, it
appears the market has gotten a little too lazy. No more resting on the
laurels or the barstools, operators. It is an imperative to be the
catalyst that creates the party.
Get In With the Outside 
First, 35 percent of your loyal bar lovers out there said that they
spend Cinco outside — not a shocking revelation. With the first break
of winter, it is natural to move the party outdoors. If you don’t have
a patio, look into roping off the parking lot or joining your neighbors
in a block party. Encourage other establishments to get involved in the
fun. If you have a nail salon nearby, have them help cater to the
ladies with manicures and Sangria Martinis. If you are near a sporting
goods store, there is no easier parking lot set-up than volleyball.
And, nothing compliments a spectator’s day beside the net more than an
ice-cold Mexican beer and nachos.
Possibly the most surprising (and discouraging) revelation in this
month’s survey was the fact that 23 percent said that this year’s Cinco
de Mayo was less important than last years. This speaks volumes.
Consider your promotions from last year. Post evaluation is of dire
importance. What was the point if nothing could be learned and/or
improved upon? If your joint was slammed to the piñata-filled rafters
last year, then wonderful. If not, then figure out why and fix it.
Prep Work
As for what to serve, well, the options are endless, and the patrons
like them all. A helpful tip to better service this year is to pre-mix
your Margaritas and Sangria. This will allow your servers and kitchen
staff to focus on more important things such as patrons and the extras
involved in running those parking lot Ultimate Frisbee games.
Food is another easy option. Think nachos, mini burritos, taquitos and
chips and salsa. Don’t limit your sponsorship to beer. Look into the
salsa companies as sponsors, as well. Finally, to be truly unique you
can even set up a made to order quesadilla bar. Move two of your
kitchen staff outside for the fun. All of this outside commotion is
bound to bring in greater profits, drive-by patronage and lasting
memories for you and your
staff. NCB
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