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Cane and Able New user The Great White North 82 Posts |
I was wondering if anyone had ever worked a restaurant where the performer was offered as an extra for a set fee? Add an award-winning close up magic show to your evening - $20. Thoughts? One plus is no set evenings so very flexible. Negative - where do you wait? The restaurant has no money in the game, so it’s all about finding a restaurant that could offer it. I’m thinking a hotel with a restaurant and lounge might be best for this.
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Dannydoyle Eternal Order 21219 Posts |
There is a lot more to it than that. They may not have money in it, but they do. Staff pitching you, and lots of other things come into play. As well as reputation which is a huge one.
Also just an aside avoid the self indulgent award winning nonsense. Nobody cares. Seriously. What award exactly? Let the work speak for itself. What is the upside for the establishment exactly? What is in it for them? If the answer is nothing, in doubting you will get too many takers. A good bargain has to benefit all involved.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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Cane and Able New user The Great White North 82 Posts |
Thanks for the input.
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MeetMagicMike Inner circle Gainesville Fl 3501 Posts |
That seems like a pretty hard sell to me. As Danny suggested it isn't obvious what the restaurant would get out of it.
Most of the people I see in my restaurant aren't expecting magic and probably have never heard of or seen restaurant magic. Making it clear that it is compliments of the house makes it easier for them to yes. They can decide at the end of your performance if it is worth paying something out of pocket (a tip) That doesn't mean it definitely wouldn't work. If you got a restaurant to agree they could add a card inside the menu that says" Today's Special- The magic of _____. Only $20 or free with any check over $200 |
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Dannydoyle Eternal Order 21219 Posts |
Getting people to age sight unseen To an upgrade, and depending on the place a large one, is a big lift.
Think of it this way. $20 can be more expensive than the majority of meals in many places. No high end place I ever worked in or been in would allow this arrangement just cold. Lots of obstacles.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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Ken Northridge Inner circle Atlantic City, NJ 2392 Posts |
I’m all for thinking outside of the box, but I can’t see a way this would work. Businesses usually aren’t too agreeable to letting people come in and make a profit on their space. After all, they pay the rent and advertising to get people in the place.
I’ve always wondered how, instead of table hopping, setting up in one spot would work at a restaurant. Get the word to every customer there are free magic shows every 30-minutes. Do 15-to-20-minute shows. The advantages would be tremendous in your set selection. If the laughter and applause are heard around the restaurant, it won’t be long before everyone wants to be at one of the shows. I would ask for my normal restaurant rate, plus the tip bucket in this situation could be very lucrative. Has anyone ever done this, or anything like this?
"Love is the real magic." -Doug Henning
www.KenNorthridge.com |
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Mike ODonnell Loyal user Chicago 215 Posts |
Hi Cane,
I perform at a high-end Michelin rated restaurant in Chicago for the past five years, 5x a week. We have a set fee that the guest’s pay, $70 for a 15-18 min set. The restaurant does get a small percentage of each booked show. It works quite well in this specific restaurant (high-end, many tables, metropolitan city). My resident has benefits, as well as other perks. Mike |
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Ken Northridge Inner circle Atlantic City, NJ 2392 Posts |
Quote:
On Apr 20, 2023, Mike ODonnell wrote: Very interesting. Thank you for sharing. A small percentage for the restaurant is more than reasonable. I don't want to be so bold as to ask you how many tables you visit each night, but its obviously worth your while since you do this 5x per week for the past 5 years. You don't think they would offer this at my local Chic-fil-A, do you?
"Love is the real magic." -Doug Henning
www.KenNorthridge.com |
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Dannydoyle Eternal Order 21219 Posts |
There are several problems with magic in restaurants in general
First most, thank God not all, see magic as something to keep the kids quite until food shows up. Trying to show them it is an adult thing is a lift. Getting those who think of magic at all to look at it as more than a few minute thing until the food starts coming is also a lot for selling. And convincing them it is worthwhile showing table turns so you can work properly after the meal takes some doing. Then take a close look at your show. Is it good enough to command the respect and money you want? REALLY look at it and be honest. I guarantee the things Mike is doing and the way he is doing them are on a very high level. I have never seen him but the record speaks volumes. My last point is restaurants operate on such low margins it makes them gun shy about spending money and anything related to money. They have formulas that they stick to. It is not easy to shift that paradigm. All this to say exactly what I’ve said for decades. The best place for this is not family nights at chain restaurants. It is the higher end restaurants trying to separate themselves. To work those you need to on that level with your magic. It is why Eugene Burger was at Biggs for so long. And once those places get involved, it means they support the idea 100%
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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Mike ODonnell Loyal user Chicago 215 Posts |
Ken,
I have no issue with giving my stats…while it varies, I would say four/five a night is avg, the most is twelve. People also tip on-top of the show (fee is on the bill). The restaurant (Swift & Sons Steakhouse) has three PDR (private dining rooms) that are constantly booked by companies or private events. I have a different price $800-$1,200 for those as I offer a strolling magic for the cocktail hour (if they have over a certain amount of people) and or a 30-45 min after dinner show. As you can imagine, I get outside bookings from the restaurant. Danny is right, high-end restaurants are the places to be…The restaurant can tract exactly how much they make from my presence. As I don’t cost them anything, except for my monthly perdiem. Mike |
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Ken Northridge Inner circle Atlantic City, NJ 2392 Posts |
Good for you Mike! You've found a nice niche. I have NO DOUBT you get tips on top of the fee.
I googled "Michelin Restaurants" in my area. The closest are in New York City. That ain't happening for me at my stage of life, but I admire you and anyone who can position themselves in this type of arrangement. Still, I believe there are some brave restaurant owners out there, brave enough to see beyond the status quo, and realize there is value in creating a fun and 'magical' atmosphere, which will eventually ADD to their bottom line, not take away. Its a dream I have.
"Love is the real magic." -Doug Henning
www.KenNorthridge.com |
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Mike ODonnell Loyal user Chicago 215 Posts |
Thx Ken,
I would look at the highest-end restaurants and then visit them to see how it looks and if your style of magic, vibe, etc is a fit. The average guest check per person at S&S is approximately $150. I would grab a drink or an app at the bar and just chat with the bar tender about how busy they are throughout the week/weekend and ask for the GM card. I would not even bring up that you are a magician. Now comes the tricky part, do you call and ask to speak with the GM, email, or just show up in person and ask to speak to the GM? Emails can get ignored, a phone call might end up with a scheduled meeting or they say not interested. Lastly, you can visit in person and ask for the GM by name and introduce yourself about how you dined there a week ago and that this place could be enhanced by offering table side entertainment. Then comes the interview/pitch/and fee structure. After that, you could offer a night (recommend their busiest night) and have the captains/servers offer a comp show to their tables. Maybe one hour shift. This way management can see you in action for real people which is much different than you performing for management. After all this, you can negotiate a short term fee structure and revisit/change the terms after your initial experience. Just my advice. Mike |
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Cane and Able New user The Great White North 82 Posts |
Thanks for the replies everyone. Gives me more good for thought. Appreciate it.
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davidpaul$ Inner circle Georgetown, South Carolina 3086 Posts |
I have gone back and forth with those that say to only focus on high end restaurants.
18+ years working bar/restaurant venues, family oriented, have served me very well. (4 a week) Never a complaint from management about cost and I didn't give my services away. If I would have listened to the advice given, I wouldn't have been able to enjoy performing in those venues nor reap the monitory benefits, let alone the shows generated from them. Did it take a while to get the first restaurant? YES!!! but it took off from there with some work. It's not all about the magic, it's about positive friendly people skills that management said adds to the real value. Just my 2 cents
Guilt will betray you before technique betrays you!
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Rainboguy Inner circle 1915 Posts |
If you want to make a living as a restaurant Magician, I strongly suggest getting and reading Al James' book from Magic, Inc.
Al is the REAL DEAL, and has BEEN THERE, DONE THAT, and is DOING IT NOW on Friday evenings and Sundays at O'Donovan's on Irving Park Rd. in Chicago. |
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Dannydoyle Eternal Order 21219 Posts |
If Al doesn’t know it about restaurant magic it is entirely possible it isn’t worth knowing.
No joke the man has been doing magic forever and restaurants forever. His knowledge of the business end of it is great. Get his book.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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simplymagicweb Inner circle Norfolk, UK 1410 Posts |
Interesting topic. I have a weekly residency at a “family” restaurant which is literally a 3 minute drive from where I live. I perform every Monday between 6 and 8, and we call it Magic Mondays!!! I’ve been there now for nearly two years, and my fee is covered by the restaurant.
Why do they keep this going? Firstly, it makes them different to other restaurants in the area. Secondly, they have seen an increase in bookings (Mondays isn’t a peek time for them so this has helped to get more business during their off-peak periods. Many customers come back several times as enjoy the experience. Thirdly, I drive customers to leave reviews (not about me) but about their experience at the restaurant which is something the restaurant really appreciate. They have lots of birthday parties there, so the customers all love the little extra magic to add to their celebrations too. I do get offered tips quite regularly, but I always put them behind the bar for the staff which goes down well. I know all the staff’s names and all these little things I feel help in creating a long term relationship with the restaurant. As an aside, I also share their Facebook posts and promote Magic Mondays myself every week. So, I’m trying my best to help advertise not just Magic Mondays, but also their other events and special offers. For me, it’s great as it’s just down the road, at a nice time, and I get so much referred business from it as well. I’m not sure about the charging customers would go down well however, but maybe that’s just a UK thing… Not sure.
Magically,
Website - www.simplymagic.co.uk Twitter - www.twitter.com/simplymagic19 Facebook - www.facebook.com/SeanGoodmanMagician Creator of BDZ, Holidayz, The Grayle, DUO, Secret Servante, Genetics, Vision, Tick Tock, Starstruck, CelebriDate, MagiDate, Focus, SIGMA and R2R |
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Race Blakhart Special user Selma,CA 624 Posts |
I personally think you'd be better off using this type of setup in a place like a farmer's market or festival. Even a flea market would work for something like this, but restaurants and bars are going to be a hard sell.
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Dannydoyle Eternal Order 21219 Posts |
Square footage is definitely a consideration at restaurants. Generally if they have a table that they can just sell food and beverage at they want to do so.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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Ken Northridge Inner circle Atlantic City, NJ 2392 Posts |
Quote:
On Jul 5, 2023, Dannydoyle wrote: This is the sad truth. One of my pet peeves is almost every pub in the area has taken out their pool tables to fit in a few more tables for patrons. I must say if I were a restaurant owner I might feel the same way. But maybe not. Maybe I'd have enough vision to stand out among the competition. I'll never know since I'll never have enough money to buy a restaurant.
"Love is the real magic." -Doug Henning
www.KenNorthridge.com |
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