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Gary T. Veteran user 375 Posts |
So as some of you know I've had a grand total of 1 restaurant gig. I'm now looking for more gigs, I've went on facebook and just scrolled through the "places" on towns/cities nearby and compiled a short list of what I think will be good places to try, and I've decided to go with $50 for two hours of performing until I get some more practice, but what I'm not sure about is what nights and time frames would be best to perform in, and why. any help is wonderful.
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Gary T. Veteran user 375 Posts |
You can all just pretend that there's a question mark instead of a period at the end of that title, use your imagination.
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eatonmagic Special user Orlando, FL 737 Posts |
Depends. The only way you'll find out is to ask them not the magic community. I think one thing most magicians never do enough of when approaching restaurants is ask questions. Not only does it provide you with VALUABLE information about their needs and wants but it also puts you in a power position. I used to ask as many as 20 questions upon my meetings with restaurants before we switched to having our call center conduct all the business over the phones. Now the owners and managers call us and schedule the best times for consultations.
Best of luck. |
Gary T. Veteran user 375 Posts |
Thanks, any advice on approaching a restaurant? the sticky at the top of this thread says to go eat there first, but I kind of don't have a job at the moment, I'm having enough issues keeping enough gas in my car to make it to college 3 days a week, I can't afford to eat at a restaurant.
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SheldonR New user 70 Posts |
Well it's simple really. Usually the perfect time that I find for asking around restaurants for a magic gic is at brunch. Just between 10 - 12 pm should be fine. There's not much customers yet and the manager is usually present at that time. Just kindly approach any of the staffs or waiter around and just simply ask for the manager and tell him/her straight what you want. If they want it, then they'll ask more about it. If not then not.
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Dannydoyle Eternal Order 21219 Posts |
Any day can be the best day or the worst day. It is TOTALLY dependent upon the particulars of each establishment.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
Mike ODonnell Loyal user Chicago 215 Posts |
In my experience(8 years) of restaurants, both as a server and gettng gigs as a performer. The slow time (between 2pm -4pm, weekdays) seem to be the best chances of having the decision maker on the premises and the time to talk with you. With that being said, each restaurant is different...
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eatonmagic Special user Orlando, FL 737 Posts |
Quote:
On 2012-11-26 01:04, Gary T. wrote: Every approach will differ but what I can tell you is that to me, dining at a potential venue is the best way to go. I understand that not all the times we can do that due to whatever reasons but in efforts to try to keep my advice professional and not too personal I would encourage you NOT to approach restaurants until you are a little more stable unless you can really put on a good act. Let me elaborate: When I first started doing restaurants I only viewed the table-hopping as something that I could make money at. In retrospect it was very egotistical and greedy of me to think that I would simply stroll into a restaurant not being a patron and ask the owners/managers to pay me to do card tricks for their guests. I realize that in order to become good you have to start somewhere. Well, my biggest hurdle is that I wanted to portray myself as a fancy sleight-of-hand "artist" when I didn't know diddly squat about the restaurant industry. I knew plenty of "tricks" but I didn't own a suit or sport coat, I didn't understand the value of privacy and etiquette of conversation and therefore I was getting shot down at the mere handshake of the managers. In their eyes at that time, I was of no value to them or their business. I focused my sights on an O'Charleys and went in to talk to the GM. I shot straight with him and told him that I have done a little work with restaurants filling in for a friend in another state I used to live in. I also mentioned that I had done several birthday parties and my ambitions were to eventually pursue corporate clients and higher-end restaurants. I showed him a couple tricks and said I would work for free the first day just so he could see the guests and their reactions. We agreed to try it on a Sunday bruch and I refused EVERY single tip I was offered and insisted that if they wanted to tip me they could go to the hostess stand after their meal or find a manager and tell him that they thought the magician was fantastic. I must've had 20 people stop the manager and tell him and at the end of the shift we agreed on $50 for two hours every Sunday for 6 weeks. It was a verbal agreement and luckily I was able to keep that gig for another 18 months. I eventually was able to renegotiate money within the first three months and started making $75 then capped out at $100/day after a year. I was smart enough to offer a $75/$25 deal so I would take those gift cards and save them until around Christmas time where I would slip one into each promo kit I would drop off to companies for holiday parties. I had a nice letter along with my accolades and the gift-card encouraging the event planner to come and watch me live and enjoy a nice dinner on me. It paid off HUGE. My $25 I was giving up allowed me to generate $300-500 in revenue for holiday parties. Plus is made me look more valuable. I mean, when you think about it, to them, you're just giving them $25-50 to have dinner but in reality it only costs you two hours of your time. After 3-4 months this gives you an additional $400 of value to bring guests out. So now you've done three things: 1) you've provided yourself with additional value 2) you're bringing in guests to the restaurants 3) you're increasing both your awareness and the restaurant's in the community. Anyways, I saved up enough money to buy a cheap suit and approached other restaurants in my town. A lot of restaurant owners and managers know the other owners and so when you show up on time, do your job, promote it right, usually word will travel. Once I felt comfortable talking to strangers at the tables I built up the confidence I needed to approach other restaurants. I soon understood the value of marketing myself and giving my restaurants just as much exposure as I wanted to have. I called a local TV station and did several appearances on their afternoon program advertising the restaurants I worked at. I did trade outs with local printers for holiday parties so I could get business cards and posters printed up. All these efforts were to prove to the restaurants that I wasn't just about card tricks but REALLY wanting to help their business. I didn't want them to feel like I was just there to "make a buck". And they saw it! My performances were turing into 2 nights weekly, than another manager from somewhere else would see me at another place performing. I once had a guy come up to me that owned a restaurant. He had just turned me down a week prior and when he saw me at two other places he said, "Dude! You're EVERYWHERE!" and then he hired me for his restaurant. I guess my point is, is that I truly understand you're situation. It's hard when you're struggling and are caught in a Catch 22. All I can recommend is that you should write down a business plan and map out the next 3-5 years. Put together a plan of action and a three-tier pricing structure that you can offer the restaurants. Save up some money to buy a decent suit or sport coat and try and eat something small at a desired location. I promise you that the investment is worth it. Should you go in as a customer and not a solicitor, I guarantee you that you'll be perceived as a valuable person as opposed to someone looking to sell them just another service. In fact, I've had several owners of the places I have worked at thank me for being a customer. It helped them in the decision to hire me knowing that I was also there to support their business and not just make money off of them. PM me your email address. I recorded a 22-track CD called "The Pitch" a few years ago before starting up RMB with my friend. It was my tactics for booking yourself on your own. I normally sell it for $20 but I want to give you a free copy -Michael Eaton Orlando |
AndyLuka Elite user Milwaukee, Wisconsin 440 Posts |
Quote:
On 2012-11-26 11:45, eatonmagic wrote: SOLID information! the gift card idea is *** impressive.
Making Magic and Fantasy a reality in a world where our reality can sometimes be rather cruel
Http://www.lukamagic.com -That's Me Http://www.deceptionsmke -My Show |
cablerock Veteran user 362 Posts |
Great post Michael, thanks.
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General_Magician Special user United States 707 Posts |
Awesome post Michael. Thanks for sharing!
"Never fear shadows. They simply mean there is a light shining somewhere nearby." -unknown
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Fiddlermatthew New user Oklahoma 17 Posts |
Quote:
On 2012-11-26 01:04, Gary T. wrote: I'll put my two bits in from my musical background in teaching, sales, and booking gigs. The thing that is of paramount importance is you must extrude professionalism. You must not appear to be some college kid trying to make fifty bucks with card tricks. You must endeavor to convince management that you are a professional and skilled entertainer, not just a magician. You already have one strike against you, and that is age. The first thing a potential employer is going to notice is your appearance. Dress as nicely and as formally as you are able. A nice, tailored suit would be best, but even a tie and slacks will work. The next, and probably more important, thing is your deportment. You need to be self-confident but not cocky or arrogant. Don't slouch, look the owner/manager squarely in the eyes, shake his or her hand firmly, and speak in a natural, composed manner. Practice your pitch beforehand, making sure you are communicating your message clearly, expounding the benefits of hiring you, and convincing management they must hire you. Make sure you don't sound nervous or speak too quickly as well. The only way to sell something, whether it be a guitar or a service, is to convince someone they absolutely must have it. It's your job to convince a restaurant that you are a necessity. Hope this helps, Matthew |
Bad to the Balloon Inner circle Clearwater Florida 2116 Posts |
Any time any day....
I have done breakfasts, Luncheons, dinner and nightclubs. There is always work if your willing to ask.... magic word ask.
Mark Byrne
AKA Mark the Balloon Guy As seen on the TODAY SHOW www.balloonguy.net Creator of Bad to the Balloon DVD series Go to my store: http://tinyurl.com/Bad2theBalloon |
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