Nightclub & Bar Magazine

CLUB CONNECTION
the world's hottest nightspots!

NIGHTCLUBLOG
Fresh thoughts on industry happenings

MESSAGE BOARD
Nightclub & Bar's message board

At Cabbage Key Inn, Dollars Are
Everywhere — Literally

BEVERAGENEWS • A Sunset Special • Mojito Mint . . . Vodka? • Spur Rum Sales With the Rooster • Pleasantly PURE • For a Bolder Bloody Mary
Read more...

MONEYMAKERS

• Product Protection
• PAD Your Profits
• TurboTap
• Insightful Transaction Monitoring
• It's Da Bomb

Do Your Really Know
What It Takes to Be Successful?

SPORTSBARCENTRAL

New Summer Games: Live Sports

Seeing is Believing

NASCAR's Popularity Keeps Growing and
So Do the Related Profits for Bar Operators

Think NASCAR is just for the mullet and cut-off jean shorts crowd? Think again.
NASCAR is the National Association for Stock Car Auto Racing, and it’s the next big thing in professional sports.

Employee Training Reduces Turnover

Business 101 teaches us that the employer’s obligation to the employee is to provide that person with a good working environment and the necessary tools with which to do the job. In the food and beverage business, much of the support from management comes in the form of training.

Mexican Food Trends
Go International

Keith Timbes, general manager at PR’S Mexican Restaurant in Orlando for more than 14 years, says Americans are becoming more open to Mexican fare because “you can get a good ‘big’ meal for a decent price.

GRAPEEXPECTATIONS

South Africa
Arrives In Style

Trends Continue, and So
Will Savvy Operators' Sales

Meet the Five Star Award Winners

Top Minds in the Industry
Shared Insight on How to Reach
the New Consumer

With Today's Strict Legalities,Why Take A Chance On Age Verification?

Of all the risks to take in preparing to open a club or operating one on a daily basis, giving guests the benefit of doubt when it comes to their age is not one with a high reward.

BEHINDTHEBRAND

Going For The Black

Jose Cuervo Black Medallion is Out to Befriend A Whole New Generation of Super-Premium Tequila Afficionados

We have found that people will pay for better design,” said Sterling Smith in the seminar It’s All in the Ambience at “The Show” in Las Vegas. Smith, a 35-year industry veteran who is vice president of operations for the Dave & Buster’s chain, joined Colleen Brennan, beverage manager of the O’Charley’s casual dining chain, to share the insights behind the bar design in two powerhouse chains.

Giving away a T-shirt involves little more than tossing it across the bar into a patron’s outstretched arms. Giving away a five-day, all-expenses-paid trip to a foreign country — that takes a little more finesse. There are four basic categories to conquer to ensure success with a large-scale giveaway. Once sponsorship, advertising, execution and analysis are done, profits and loyal patrons will be all that remain.

On-Premise Gin Trends Begin
With Education and Observation

A Specialized Label Can Lead
To More Comfort and Cash

It’s the time of year that most everyone has been looking forward to for several long, cold months: spring. And, as life blossoms again and the days grow, so do the warm-weather beverage options for on-premise operators.

Crafty Selling Points (and Pints)
Lead to Smooth Beer Sales

This Havana Native Is Not Just Another Pretty Cocktail

Patrons crave big bold flavor in their cocktails today. They appreciate libations that are authentic and larger than life. They want a good strong drink, too –– one that does not necessarily taste that way –– to please their adventurous palates at the end of the day, when their guard is down and their tabs are open at their favorite watering holes.

There's No Reason Not to Make A Chunk of Change With Chicken You may think you know why the chicken crossed the road, but any bar or restaurant owner can tell you the real reason was to put money in their cash registers.
Read more...

Q: What does an elephant in Chelsea?
A: Anything it wants.
For the six primary owners of Pink Elephant, located in New York City, the road has been long and risky. Known as one of the first locations to bring bottle service to America, the 8th Avenue location broke boundaries and earned a star-studded following.

It's the longest weekend on the calendar. Better known as summertime, it stretches uninterrupted from Memorial Day to Labor Day, with a hundred or so potentially profitable days and nights in between for operators to spike up spirits sales and turn every night’s numbers into a peak Friday or Saturday.

These Summertime Beverages
Are A Tip Jar's Dream

Beginning with the first days of June, make sure your drink list appeals to all of those patrons in from a hot day for a cool drink. Tropical drinks are by far easier to sell in the summer, and patrons will appreciate the extra creative effort.

Tipitina's Is a New Orleans-Styled Answer To What Ails

New Orleans always has held fast to its slow-moving, Southern ways. From the Bourbon Street balconies to strong-willed Jazz beats, both similarly molded over hundreds of years, New Orleans seems conceived out of sweat and emotion. Music spills out of every pub and cross street, with the nonexistent open container laws and the lack of closing hour — it is every bar owner’s fantasy. But with all the competition, originality and longevity in New Orleans are not always the products of creative marketing. More often, it is history and magic that make a place noteworthy.