MARKETING: How Sports Bars Can Build an Influencer Marketing Campaign to Beat the Slow Season
At its core, successful sports bar marketing is all about reaching your audience through the right medium and creating a curiosity or awe factor. Influencer marketing is the new age amalgamation of celebrity endorsement with a content-driven marketing strategy which works best for the Millennial audience. It grabbed the spotlight in 2018 and we expect it to become more central to marketing efforts over the next few years. Here are a few tips in the influencer marketing front that can boost the popularity and customers of your sports bar.
DID YOU KNOWS…
Whiskey vs. Coronavirus
A 25-year-old British man claims whiskey cured his coronavirus. This comes after he refused the antibiotics doctors prescribed him because he “didn’t want to take any medicines.” *eye roll* He did admit he used the inhaler that he was given to manage the cough… so much for not wanting to take any medicines. But along with that he drank hot whiskey with honey “until that ran out.” This is not solid health advice, though probably more enjoyable than taking most meds. He also spent two weeks in the hospital with the virus.
Longest State of the Unions
The president spoke for one hour, 18 minutes and 4 seconds last night and according to tracking by The American Presidency Project, that makes it the sixth-longest State of the Union on record. Even though Trump gave an even longer speech last year which clocked in at one hour, 22 minutes and 25 seconds, it still wasn't the longest ever. That record goes to Bill Clinton who spoke for one hour, 28 minutes and 49 seconds on January 27, 2000.
Star Trek Wine
Star Trek just launched their first season if Picard which picks up one of Star Fleet’s most celebrated captains working on his vineyard, Chateau Picard. Of course, there’s an actual real Chateau Picard and they’ve teamed up with Star Trek to create Star Trek wine inspired by the character and show. It includes two “limited edition” releases – a 2016 Chateau Picard Cru Bourgeois Bordeaux and a 2017 Special Reserve United Federation of Planets Old Wine Zinefandel.
WINE FOR THE WIN
Why it matters to you: Don’t forget that wine is as crafted as any beer or cocktail you serve.
Over the past decade the infusion of the word “craft” into our industry has been pervasive. From craft cocktails to craft beer, we have seen an elevation of quality -- both in the products we consume and expectations of our guests. Ironically, trends towards craft beer or cocktails were preceded by another craft beverage that seems to be going uncelebrated for its own craft nature -- wine. Worldwide, the United States is the largest consumer of wine at 872 million gallons of 6.5 billion produced annually. There can be no doubt of the demand for wine in North America, yet in most casual dining settings wine is an afterthought in their beverage program.
It is our opinion that this is a mistake of epic proportions. First, wine is by far the least complicated beverage to manage. Whether by the glass or bottle service, wine is delivered in a discreet package that can’t be ruined by pouring or other operational factors. It’s consistent, controllable and, most importantly, in demand.
And that popularity is in places we bet you wouldn’t guess. To prove the point, did you know the three places with the highest per capita consumption of wine in the US? Idaho (1.19 gal), Washington D.C. (1.03), and New Hampshire (.88). This is proof that wine consumption isn’t limited to the big coastal cities; guests from all walks of life want to enjoy it. We suggest you take a moment and review your wine program and make sure you aren’t running past the potentially most profitable items in your beverage program.
[Source: MSN]
NO MORE THROW AWAYS
Why it matters to you: Reducing waste is not only good for the world, it’s good for business too!
Restaurants are waste machines. From the usual offal created by prep to diners that don’t finish their meals, the amount of food and other solid waste we create is enormous. You need only look at your dumpster costs monthly to know, you are chucking out a lot of stuff. Which is why this 8 step list to get closer to zero waste is particularly relevant. For example one of the steps reminds you to focus on how much food you are scraping off of plates after service. Try an experiment where you spend an hour observing and logging what is being dumped. If this value is high, then you should at least review your portions.
Along with reviewing portions, you can also reorganize your walk-in and place things exclusively in see-through containers. Being able to see what’s in a container that sits in a highly organized space means things don’t get lost and then go bad. You can also use the trimmings from your prep for soups, stocks, and other products. By limiting your solid waste, you are doing a service for your business by reducing costs. You’re also doing your community a huge service by being a more responsible agent when it comes to our environment. There are several other ideas on the list like buying reclaimed furniture or décor to reduce resources us and limiting bread service to on request so you throw less away.
[Source: National Restaurant Association]
