What steps are potential customers taking to find a new nightclub or bar? In 2016, some reports show as high as 90% of people are reading reviews before spending money. Yelp is the leading local guide for real word-of-mouth, so it's critical that your bar/nightclub is not only protecting its reputation there, but also optimizing your presence by collecting testimonials so that you can be found before your competition. Join Main Street Hub's Emma Vaughn for "Help with Yelp" and you'll leave with three key takeaways: How to respond to negative reviews, how to optimize your Yelp profile so it's found more often and how to spread MORE word-of-mouth through your happy customers!
About 60% of bartenders are women. Women are also starting businesses at the highest rate in history. Although most bars and spirits businesses are owned by men, women are starting to move from "behind the bar" to become the movers and shakers (and we don't mean just cocktails) in the industry. Learn about the unique challenges and opportunities they face, the lessons they've learned in starting their own successful businesses and trends for women in the industry - as both consumers and entrepreneurs.
In this session, Reynaldo Velazquez will discuss the wage and hour related issue that is near and dear to nightclubs and bars, and that is tipping. Leave with an understanding of the basics as well as important issues that exist and have recently developed within the Department of Labor.
Learn about properly training employees and owners on policies and procedures, liquor laws, risk management, and proper handling of administrative hearing procedures. Take away tips on minimizing an accusation on the business liquor license, understanding the administrative hearing procedures and how to avoid law violations that may affect your liquor license from A to Z!
Fake IDs are rampant and chances are underage drinking is happening at your establishment - jeopardizing themselves, your employees, and your business. Learn the latest techniques from the experts at Nightclub Security Consultants to identify fake IDs and keep underage drinking at bay. Also, find out if you can legally confiscate fake IDs to keep them out of the hands of underage drinkers.
In 2016, the Centers for Disease Control recommended that women of childbearing age refrain from alcohol (unless they’re on birth control). The CDC also says women shouldn’t have more than one drink per day. The National Transportation Safety Board wants to lower the legal limit to .05 or lower, which means many women could be arrested for having just one drink if they choose to drive. And a recent global study of drinking habits, which showed increased consumption among women, spawned hundreds of concerned headlines. Sarah Longwell of the American Beverage Institute will discuss this growing trend of alarmist, female-focused recommendations coming from the public health community and how the hospitality industry can galvanize women to combat anti-alcohol activists.
When it comes to selling alcohol, establishments should be aware of two trends that can affect their bottom line. With a significant increase in the number of legal actions being taken against owners and operators, this session will provide pertinent information on alcohol service training that you can’t miss! Learn about effective measures that establishments can take to prevent underage sales, intoxication and drunk driving, as well as how to develop a sound alcohol sales policy for your cashiers.
Join as Kenneth Knief of Pelican Restaurants explains why interfering with staff on the micro-level and not letting them, or empowering them, to do their jobs can be detrimental to an effective operation. Other areas addressed will be the pitfalls of micromanagement, why “Leading by Example” really isn’t, how “Hands on Management” can be harmful to operations, the importance of delegation, why it’s okay to hire subordinates that know more than you and knowing when to outsource.
Many restaurant, bar and business owners suffer from a common, but relatively unknown, condition called “commonsense-it-is.” Join as David Scott Peters diagnoses restaurant owners with “commonsense-it-is” when they think their managers should just know how to do things because it’s “common sense.” But the definition of common sense clearly states it’s a shared understanding based on experience. But most times, managers don’t share the owner’s experiences and don’t possess their same core values. They will not automatically do things the way a restaurant/bar owner wants. But the good news is there is a way to teach them. Attend this session to learn:
Take this step-by-step in-depth tour into how three REAL failing operations were able to go from serious financial loss to profitability in less than one year and how one successful restaurant company doubled its profitability in less than a year! Learn how to utilize the P&L as the secret weapon to success, get tips on how to give managers the direction and tools to succeed and understand how to be your own best consultant!
