Whiskey Running Dry at ‘Morrison’s Irish Pub’ | Small Business Revolution – Main Street: S3E2

Whiskey Running Dry at ‘Morrison’s Irish Pub’ | Small Business Revolution – Main Street: S3E2


– Okay, I’ve got to say I’m
pretty excited about this because we’re going to a pub
and it’s not even happy hour. – Well let’s make it their happy hour. We’re about to go into
Morrison’s, this is so exciting, to surprise Lisa and Mary and
Katey, this is such a great local establishment that’s
doing an amazing job. Do you think it’s too early to do a shot? – I would definitely say
that it’s a little early for a shot, but this is an Irish pub. This is going to be good, are you ready? Lets do it! Top of the morning to ya! You guys, you’ve been selected! (cheering) Now you guys knew you were in the running but you had no idea, right? – No, not at all. – You mean we really did win? – Yeah! – [Mary] No, I thought
you were messing with me! – No, you’re really it! You thought we were just
coming in for a shot? – Yes! (laughter) – [Narrator] Small towns
across the country are fighting for their survival with the
odds stacked against them. But what happens if we join that fight? If we dedicate a little
money, a lot of experience, and thousands of hours of
work into one small town, focusing on the businesses
that are the heart of their main street. What started as an idea
became a national movement with over 30,000 towns nominated
for the $500,000 makeover, and more than a million
votes cast for the winner. – [Announcer] Good
evening Alton, Illinois! How is everybody tonight? (cheering) – [Narrator] Now, in our third season, the team is taking on its
biggest challenge ever. The town is three times bigger
than any we’ve helped before, and the hurdles Alton
faces will put to the test the very idea of Main Street America. So Amanda Brinkman and her
team of marketing experts at Deluxe are going to work for
the people of Alton, Illinois, and they’re not alone. New season three co-host Ty
Pennington will be working with the team to rehabilitate
the town’s buildings, while a whole cast of experts helps rehabilitate its businesses. Every episode we will be working
with a new small business to see if we can change the odds, if together we can start a revolution. – [Mary] In Ireland the
pubs are used for community. (Live Irish folk singing) It’s where everybody goes to gather and to visit and to socialize. It’s that nice warm family
welcoming atmosphere, you can go into any pub and you feel like you’re
a part of that pub. So it was definitely that feeling that we wanted to bring back from Ireland. I hope when people come into
Morrison’s they feel that. (Live Irish folk singing) (cheering) – [Katey] We’re all
family, this is my mother, and this is my step mother, we
started the pub all together as a family about three years ago. – [Mary] Definitely something
that was attractive to us was to have a business
where we all work together. It was actually Lisa who
first brought up an Irish pub, and we all immediately, “yes!” – Yes, why not, that’s us!
– Absolutely. – [Mary] We had gone to Ireland, we love that part of our heritage. All of us agreed from the
very beginning that we wanted to stay authentic to what we
encountered over in Ireland. – [Katey] And we really concentrate
on that personal aspect. We don’t have the T.V. on,
no one really sits there with their phones out, we
all talk and communicate. – [Male customer] I’d say they’ve
definitely done a good job making it like Ireland. – [Female customer] We
went to Ireland with the group from here, I think
there were like 25 people, they planned the whole
thing, had an amazing time. The pubs in Ireland are
just like here, you know, you’re making your way through the crowd and everyone knows everyone, it’s just like the pubs over there. – [Cynthia] They’re like family to me, because most of my family is in New York, so I come here and it’s like,
“Hey Cindy, how’s it going?” So, bad mood? Changed. – [Mary] I know I’m overwhelmed
by how much of a community is inside this little pub. We’re very fortunate
because they’ve become a part of our family and more than that we’ve become a part of a lot
of other people’s family. – [Lisa] This will be our third year, so what we were always told
for a restaurant is to make it to that third year is kind
of like the make or break. We’re looking at that
three year mark going, ‘Okay, how can we get over that hump?’ – Yeah, because progressively every year we are getting better, we
are showing better profits, less ratio of loss, but key word is loss. It’s still loss. (live acapella singing) – [Mary] We started with
savings and immediately Lisa and I went, okay,
here’s money to start up, okay here’s more, and that’s where we’ve gotten to the point
where we’re depleted. We have no retirement
now, you know, it’s here. – [Katey] Just two months
ago we all sat down and looked at everything and
basically decided that if things continue as they are now, there’s no way that
we’d be able to make it through another summer. It’s a hard thing to have to
talk about much less admit. My biggest thing is the customers, I can’t imagine not seeing them, like one gentleman is 80
years old and he comes in practically every day, what’s
going to happen to him? – [Mary] Our customers,
I don’t think they know how difficult it is. They don’t see the weekdays, the lunches, they don’t see the summer
when our business falls off. – [Female Customer] If they
closed, that would be the worst. – [Male Customer] Yeah, that
would hit me pretty hard. – [Female Customer] It’s
not even about the drinking, I could come in and not drink, just say hi to all my
friends and hang out. – [Male Customer] Feel like
you’re at home pretty much. – [Mary] I don’t feel you
can look at the relationships and the friends and call this a failure. (live acapella singing) – [Ty] A real bar that
symbolizes the spirit of a neighborhood isn’t just a bar,
it’s really the town hall. And Morrison’s is exactly that bar. But it’s a challenge running a bar, especially one as small as Morrison’s. – [Amanda] Unfortunately just
because a pub is beloved, doesn’t mean it’s generating
profit to support three people. So we’ve once again
called upon Kim Bartmann, owner of nine phenomenal
restaurants across Minneapolis and St. Paul, to help us find
what is and isn’t working for the ladies of Morrison’s. And how we can ensure this community gem stays open for business. So this is an extremely
busy highway here, 67, but I feel like they have
a very optimal location right here in the corner, very visible. – It pops! – It could maybe use a
sign on the side though, maybe some sort of mural, use that real estate to our advantage. – Paint it up, make it brighter. The storefront itself looks great. – Yeah, I love the Irish flag. – After you. – Thank you, good morning!
– Good morning! – [Mary] Hi Kim, welcome. – [Kim] How long has this bar been here? – Not quite three years. – Just three years, so
it wasn’t a bar before? – Nope, so we had everything
built from scratch, Lisa is our big designer with the bar. – [Kim] You built the bar? I built one of my bars.
– Yes. – [Mary] She also designed and
hand-built all these tables, we wanted to survive banging,
when the music’s playing. – [Amanda] It does get
pretty rowdy in here. – [Kim] You’ve got a lot of whiskey. – We do, we have about
61 Irish whiskeys now, that is our thing. – [Katey] Most places can’t
touch it with a 10 foot pole, we try to definitely hand select each one, try each one, which is the fun part. – [Kim] Alright lets see the
kitchen, speaking of that. – We’re in the process of
trying to redo our floor, it was wood, and we found wood and a kitchen doesn’t go well. It was getting very wet and ruined. – [Kim] Do you do some scratch baking too? – Absolutely, we do not do boxed anything, we go through about 150 to
200 pounds of potato a week. The guys are always peeling
potatoes, making potatoes. But I actually have a little something for the two of you if you would like. – [Kim] Oh really? – [Mary] So you two, just so
you know, you’re going to have to pretend like you’re on a
nice romantic date because you have one but two spoons, okay? This is cottage pie, we
use cabernet red wine base with parsnips and vegetables
then a layer of mashed potatoes and then some shredded
Kerry Gold melted on top. Don’t touch the base
of this, just the top. – Just the top, that’s hot. – [Mary] Yes, the base is hot. – Hot, do not touch, do not touch. – [Mary] Hopefully you enjoy it. – [Kim] Do not touch, the
romance would be dead. – [Katey] Alright girls,
this is our Irish coffee, and we actually do hand
whip the cream on top. – Cheers, I’m in! – [Katey] Sláinte, that’s
how we say it in Ireland! – [Amanda] Sláinte!
– [Kim] Sláinte! Is there anything on my face? – The romance is special. – [Amanda] Is it too hot? I could keep it there. – [Lisa] No meal is complete
without some dessert. That’s our chocolate bread
pudding with a whiskey glaze. – [Amanda] Okay so Kim,
tell me if I’m right or if I’m wrong, but I hope
you tell me I’m right, I always think of restaurants
as you need to be great at three core pillars,
service, atmosphere, and food. Am I missing one? – You’re sort of right, food,
service, and atmosphere. – [Amanda] Great point, so it
feels like you’re doing well on those three things,
but business is still a bit of a challenge, right? So lets talk about why
you think that might be. – [Mary] There’s two
issues, one is our size, we can only hold so much volume in here, so on the weekend we
lose a lot of business, there are days when we
lose as much as we gain, because there’s just no room for them. The other big issue is our slow times. – [Kim] Which are… – [Mary] Through the week
we’re much slower, in lunches, we’re much slower, and then in the summer, we nosedive in the summer
when people think Irish stew and whiskey and Guinness
they think winter. – [Amanda] That feels winter,
a lot of business struggle with seasonality and it makes good sense, when you think about your
menu and the atmosphere this does feel like a cozy winter spot. – [Kim] One thing that
could help with that is you have to have A.C. in here. – Is that a wishlist item? – [Mary] If you come in the
summer you’ll wish we had it. – [Kim] Absolutely, absolutely,
I have a cozy winter spot as well, and in the
summer it’s really hard, but we do try to adjust
the menu and the products we’re serving and do some
special things in the summer to help build up that business. – I think we can do some fun
promotional things too from a marketing perspective
during the summer months, certainly to encourage
more lunchtime crowds too, but didn’t a St. Louis
paper or magazine call you one of the spots to
stop on Saint Patrick’s Day? – [Mary] Yes, Restaurant STL
named us number one Irish pub in St. Louis which blew us away. – [Amanda] That’s huge! – [Kim] That’s huge, ladies! More people just need to know about them. – I’m on it! Marketing will definitely help, you’re doing so many things right, but these little tweaks
are going to be what makes the difference to actually
get you to a place where you’re profitable,
so you’re not wondering month to month how much longer
you’re going to be open. – These guys have the
fourth thing that you need to run a restaurant which is passion, they have a lot of
passion for their place. – [Amanda] They’re doing
everything that you want a restaurant to do right, very well, their food’s great, high
quality, great ambiance- – Tight with their community. – They’re passionate, so
it really does come down to the numbers, can this place
support three people full time? – Right, it’s hard to have
big sales in a tiny place. – [Amanda] This isn’t
just about one business. Morrison’s sits at the nexus
of Third, Broadway, and State, the three busiest streets
in downtown Alton, one vacancy in a spot like
that can depress sales for an entire area. You see an empty building,
you keep on driving. To keep the dream alive,
Morrison’s has to get into the black, and fast, so it’s
time to have the conversation that so many business owners dread, we’ve got to open up the books. – [Mary] We’re going to
talk about finance now? – We’re going to, you have to. – I got it, I’m ready. – You guys too? – [Amanda] Can you just give
us a little bit of a sense for where you’ve been financially and what the real situation is? – We started this up with
what money we had saved, and ever since then we’ve
had to rescue over and over, financially, and we have all our own personal credit cards maxed out. – That’s not good. – And it’s at the point where
we’ve got to turn that corner because the well’s dry. – [Kim] When I look at these
simplified figures here, your sales are going up which is great, but when I look at your
costs, and everything is lumped in here, your cost
of goods is way too high. We’ve got to get that down. I think we need to knock
about 40 grand off of that. And in ’17 you lost $30,000, and when I look at this cost figure, if it was in the ballpark
where I’d prefer it to be, this $30,000 would disappear,
and you’d be in the plus 10. It’s magic! – [Katey] Better than nothing! – It could be food, it could
be liquor, it could be beer, but because everything
was lumped together, I have no way to analyze
really how you’re doing, so I’m asking you guys
to look at your numbers in a more granular way, which could lead to some compromises. 5 seconds, where would you compromise? – Katey’s stuff. – Hey, this is mine then! – I don’t want to compromise anywhere when it comes to quality. – [Katey] That’s the
hard part because we all want it to be the best, so
it’s hard to get together and go okay, this is what we’re gonna- – [Kim] I don’t think we
should compromise on quality, but is it compromising on
quality to choose this beer over that beer if it’s
going to be more profitable? – Where most of the time
we ended up compromising? Marketing. You know, all that stuff,
the taxes, the bills, and there was nothing. – It’s a chicken and an egg thing though, a lot of businesses think
they can’t afford to market or invest in marketing their
brand, but in many cases you can’t afford not to. So what’s really interesting
is we’re coming down to two basic problems that
all businesses struggle with, not necessarily understanding
how to use marketing to grow your business and then
not really understanding what the numbers are telling you. So feel better knowing
that this is something that all businesses are struggling with, but I think we’ve
outlined a good plan here to get you in better shape on both fronts. Alright, shall we cheers to that? – Yes.
– Cheers! – Thank you all very much, sláinte! – Sláinte!
– Sláinte! – [Amanda] Morrison’s
needs revenue, period. And we can attack that from both ends, bringing sales up and getting costs down. The marketing team at
Deluxe is taking on sales, with the focus on bringing
people into the restaurant during those slow times. Kim will work with the
ladies on operations, hunting for ways to
increase margins either by cutting expenditures,
or raising prices, or both. And while the building is in great shape, there are a few physical improvements that could help make a big difference. So Deluxe is hiring local contractors and working with Ty to
carry out those plans. – [Ty] At Morrison’s they’re
literally keeping the doors open because people feel
like they need a place to feel like they’re part
of a community and a family, but they’re in the hole. So it’s only a matter of time
that if things don’t change, that the doors are going to close, and this community won’t have that spot, and we can’t let that happen. – [Amanda] So we know that
cashflow is a problem, we know that they’re entering
into the toughest time of the year for them, is there
anything we can do right now? – [Elizabeth] One of the
things that we can implement really quickly is managing social media, and I think there’s just a few
recommendations we can make that can up the game for them and draw people in
regardless of the weather. – [Amanda] Part of what
we’re going to invest in them is paid advertising dollars,
paid social dollars, maybe we just turn that on
now, and I think you can teach them some different best
practices around hashtag use. – [Elizabeth] We put
together a proposed calender, and this is at three times a week, we feel like that’s the bare
minimum, but I’m a big believer that quality of content
over quantity of content. – [Amanda] Part of it is
when you’re in that space, it’s an experience. How do we make sure through
social and their website that you get that authentic feel? – [Cameron] And how do we
get more people talking about their great selection of whiskeys? – [Eric] They don’t have that
anywhere on their website. That will be a marketing
thing to bring people in. – [Linzi] One of the things
I kept hearing from customers is the laughter that they hear
every time they go inside. I feel like imagery is the best way that we can translate that and photography can showcase
that delicious food. – [Cameron] And I think
there can be a stigma with British and Irish
food of being bland, and their food is anything but bland. – [Wendy] I think it’s just a
matter of us infusing the copy with things that are gonna
get people excited about the fact that it’s made
from scratch recipes. – [Amanda] We’re fast
approaching the summer months, and we challenged the Morrisons
to create a seasonal menu that keeps customers
coming to eat and drink, even when the piping hot cottage pie no longer draws people in. How have things been as we’re getting into the spring and summer now? – This last week what we did
for a special was actually one of Lisa’s mother’s recipes, we call it Joyce’s Summer
Salad and it was strawberries, pineapple, mandarin oranges- – I saw that, that looks good. – Getting that word out
there is where we need help. – We’ll continue to work on
the advertising, social media, and email marketing to get the
word out as you do the menu. One thing we need to figure out is, even if we get the lunchtime
business up, can that space, the amount of seats they have, sustain three people full time? – I think that was the challenge
that we’ve had all along, because there’s very little
we can do from a construction standpoint to improve
what they already have, so we have to make sure that the things that we do just really shine. – [Ty] You’re right,
seating-wise you can’t maximize any more. – No, you can’t go up in
this space, they’re on the corner of the block,
so we have to think about what’s going to drive more people in here. And one of the things is it’s
90 degrees, 90% humidity, and they have to close sometimes because it’s so hot in here. – It sounds like where they
money will go the furthest is one, making it climate
controlled in here, and second was probably just a visual sign like something to let people
know this is where we are. – [Cameron] And third some new
shelving for their whiskey. They’ve got more than 60
whiskeys, but they don’t have anywhere to put it so we really want to- – Absolutely, display
the products they have. – [Amanda] While we’re
focusing on the inside, Lisa is trying to think outside the box, looking for any way to add
seats during those busy times. – So we kind of envisioned
opening this up and creating a little beer garden,
I don’t know if the landlord would be interested in allowing
us to utilize that space. – So you need a mediator. So what we’ll do is let me
take it back, like I said, to the City Attorney. – [Elizabeth] The other
part of their struggle, it seems like their prices are pretty low. – [Julie] Yeah I was just going to say, what a 20 ounce Guinness is $4. I don’t know where you can go- – [Ashley] Let’s go. – Why are we meeting here? – I think if they just
even added a dollar, their customers aren’t
going to flinch at that. – [Amanda] Right, so I think
we need to connect them with someone who is going to sit down and truly look at their numbers. – [Damon] If you are worried
about putting a price increase out there, give the
customers some options. You can price a 16 ounce
at something a little more than where you are now, and the 20 ounce at something a little more than that. – We’re selling ourselves short. – You are, hugely. So please, be bold, make the
decision, charge the price. – [Amanda] And while we
look to increase margin on food and drink, we’re also
thinking about adding entirely new ways to bring money into the business. Branded apparel is going
to be huge for them, because it’s an additional revenue source and then you have people
walking around with your brand. – [Julie] But I feel like they’re
using a pretty common font that you could find on
just about any Irish pub. – [Ashley] So we need
to give them something that feels ownable, we thought this trinity
symbol was really interesting because there’s three of them and we thought that was really
symbolic and meaningful. All of these fonts bring
in character, a little bit more of an etched look, so
just elevating the logo, that makes that feel legitimate. – [Amanda] I love it, it’s something that instantly reads Irish. – [Ashley] And it looked
great on the whiskey glass which is super important,
and looks great on a t-shirt. Check, check. – [Amanda] We’re making
progress, but it’s going to take time before we see the impact of some of these changes, and
summer is officially here. So I’m heading back to Alton
to make sure Morrison’s has enough left in the tank
to make it to the finish line. Okay, so a lot of the physical
renovations are starting, the new cabinets, what do you think? – Yes.
– Beautiful. – And then we have the new A.C. coming. – We are just excited,
that means the world to us. – I’m glad that the A.C.
will make a big difference. But we are kind of in the
middle of this hot season, A.C. is going to be a few
weeks out, how are you feeling about the customer flow
and sales right now during this hardest part
of the year for you? – [Mary] You know, just
looking at some of the things that you guys are doing,
I know it’s going to add to what our revenue is,
and what we’re bringing in. Like even looking at last
week, one day was horrible but one day was good, so
as long as we continue, you know, give us that one! Give us something to run off of. I have a lot of hope that I
think we’re going to be there, and if we get through this, we’re golden. Without it, we would have
already had to have sold by now, because we’d be going
negative this summer. – Well good, good, I’m so happy, we feel blessed to be a part of it. – [Mary] You feel blessed! This was something that really was timely and fell in our lap at the right time. – [Amanda] It’s such a relief
to hear that Morrison’s is going to make it through
the summer, but the truth is, when we leave Alton that
isn’t the finish line, and we’ve only succeeded
if the pub makes it through next summer and
the summer after that. So the team is gathering
in Alton one last time, to deliver the tools that
we hope will sustain them for years to come. Oh man this looks great!
– Awesome! – And I think it’ll bring in new business. – Hey guys!
– Hi! – Welcome back! – Are you guys amazed? – [Amanda] Oh my god it looks incredible, the gooseneck lights and the sign. – [Mary] New logo I’ve
already had a compliment on, I had somebody say, “Is
that your logo? I love it!” I was like, “Yes!” – [Kim] It would be fun to
go inside and talk about other ways we can bring in new business. – Let’s go in! – [Amanda] So of all the
businesses we’ve worked with over the years, there was the
least amount of work to do to your physical space, you did a beautiful job
building out this bar. I mean I love the whiskey
shelves that we put in, and it’s cool in here. And a new air conditioner
isn’t the sexiest thing to buy for a new business but it was so needed. – It is when it’s warm. – So, would you like to
see your new website? – Yes!
– Yes! – We’re like dying over here! – [Mary] Ooh, sláinte! – [Amanda] So we really
wanted to make sure that we’re leading with this toast. We also wanted to play into
this fear of missing out or FOMO that people experience
when you see people having a great time, so we wanted
to utilize your social feeds right here to make sure
that we’re talking about upcoming events on the website, so you only have to post it once and it’s automatically populated on here. – Oh that’s such a good idea. – That’ll be really exciting,
because we’ve always wanted to do something with the town, and something we could help and give back, so Tuesdays we’re going
to do 15% of our proceeds for our happy hour will
go to a local nonprofit. – Love it! – So we’re hoping our
first one, women’s shelter, and we’re going to go from there, and each month it’ll change. – I really love the give back sentiment, but the shameless business
person in me also knows that you’ll connect with
different communities every different month, so that’s great. – I love it, only goodness
will come from that. And then we get to one of
the pages that I think is the most important for any
business, and this is your story, this is about you, and this
is what a beautiful website allows you to do, is tell the story of why
you started Morrison’s, how you make people feel
when they are in here. – And actually use here, so it’s neat. – People can tell the
difference, whether it’s stock photography or it’s
that real authentic feel. – Feels warmer. – Alright so lets go in
and look at the menu, so your current menu you have to click on each of the categories
in order for it to expand and to see those. It can be a bit cumbersome
from a customer experience perspective, so this is your new menu. We have divided it up by lunch, your main menu, and your drinks. – Our food looks so good, I love it. – It looks so clean and nice. – And then we roll right into the drinks. So specialty cocktails, it looks so great, and then we have an entire
separate page for whiskey, which I’ll get to in a second. I want to talk about the mobile site. So three quarters of people
who search for restaurants do it on their phones, so again by having a
continually scrollable- – And it draws attention with
the pictures and everything, it looks nice. That’s our website oh my goodness. – You guys are great. (laughter) – And then we have an
entire page for whiskeys, and then we list them all out, with really thoughtful descriptions. So this site is built
on a WordPress platform so it’s going to be very
easy for you to update, to take them off, to add them on. Building a beautiful website is one thing, but updating it is going
to be just as important, so we wanted to make sure it was as easy for you as possible. – We’re having a hard time
holding back the tears, because we’re looking at
this and it’s amazing, and I would go to that place. – [Amanda] So speaking
of bringing people in, when we initially
started working with you, we talked about how important claiming your google listing was, but you were listed only as a
bar, so you were losing all of that search traffic around
the category of restaurant. – The thing we’re trying to pick up. – We wanted to go in and make
sure that you were listed as an Irish pub, an Irish restaurant, and a lunch restaurant. Since we claimed your
listing just a month ago, you have had 4,000 visits to your listing- – Oh my god, a month ago?
– That’s crazy. – And 90% of them were
searches for these three words, they were not searches
for Morrison’s Irish Pub. That has been goal number one, how do we bring in more customers? And so a very important
part of that is advertising, and I know that has been something that you guys have had to cut for
budget reasons and finances, so Deluxe is going to pay
for social advertising for one year, and then we
know that Riverfront Times is a really important resource
for the St. Louis area- – That’s a biggie! – So Deluxe will pay for
one year of print and online with that publication as well. – That’s great to bring them over here. Bring them into Alton! – [Kim] Is business getting better? – I can tell you lately
we’re going like this. – So when do you think we’ll
start rolling out that lunch? – I told them to be
prepared to start Monday. We’ve really been trying
to push with the guys in the kitchen, think summer, think light, think those kind of things. – [Kim] Good! The other
thing I’m curious about, have you been able to make
any traction with the city for the fantasy beer garden
that we could have out there? – Well actually, I received
a phone call from Debbie and we have a meeting set
up with the City Attorney and the Mayor for Monday at 10:30, so. – Great! – Prayer, we’ll be hoping
something comes of that. – Alright, you guys
ready to see some swag? How great that new logo looks on stuff? Alright, so the first item we have is a new board for beer
flights, then we’ve got one. – [Mary] I think we were negative before, and we had about given up the battle, we’re nowhere near that anymore. This is the first time
doing the books where I don’t feel the stress
that I’ve been feeling. – [Katey] Of making it day to day to day. – [Mary] And that feels really good. – [Amanda] Last thing I
want to show you some menus. Look at the first one, this is
your main menu for you ma’am. – This is really nice.
– So much. – So much nicer than what we did. – We also made you, for you
to have specialty cocktails. I’m excited about all of them, but I’m really excited
about the new lunch menu. – [Mary] You can just slide it inside. – [Amanda] The last
menu I have is a novel, because it is your whiskey
and the stash list. It’s 700 pages, 700 pages? – Not yet, it will be! – [Amanda] So speaking
of your love for whiskey, I know a few months ago
there were a couple of specific brands that you couldn’t purchase because there were other places where the cash was more needed
for your business. So we wanted to make that right. – No, I can tell what it is already! Oh wow! – That’s Teeling, it is! – It’s so pretty, oh my goodness! – We’ll have to taste a
little bit to make sure we can describe it well. – [Amanda] It’s all part of the job. – [Lisa] When we first started
this it was a hope, a dream. To look back in retrospect,
and to see how far we’ve come, and how many individuals
came into our lives and joined our pub family is really what makes it so special. – [Mary] I think we get
too much credit sometimes, it’s everybody in here
that makes this that place. – [Lisa] You guys just
have given us so much, and to be able to carry
through and to make it. – [Kim] Little places like
Morrison’s here play a bigger role than just providing
a lot of great whiskey, you know the sense of place
and connection that people get that brings a vitality to a small town that I think is really important. – [Ty] The fact that the
bar is doing so much better, it is heartwarming because
you don’t want a bar that means that much to a
community to ever close. – [Amanda] I think too
often, we think of businesses as something that people
start for themselves. The truth is, small
business is often a gift. It’s the owner’s commitment to give the best part of themselves
to the people around them. Katey, Lisa, and Mary have
given Alton more than a pub. They’ve given it a family. Their future is uncertain, but when things get hard, family steps up. And they’ve built a big one,
filled with all the love, humor, and compassion that
they share with each other. – [Narrator] Today’s Beauty
Supply is woven into the fiber of its neighborhood, with an owner who values giving back over taking more. – [Benjamin] We created a
space where young people in the community will
have a place that’s safe. – [Narrator] But new
competition is shrinking their customer base. – [Benjamin] We saw our sales dip. – [Amanda] This raises
the stakes even more. – It’s full throttle and
it’s only going to get worse. – [Narrator] Can the Small
Business Revolution team help them stand out from the crowd? – Wow!
– It looks incredible! – We hit the jackpot! – [Narrator] On the next episode of Small Business Revolution Main Street. – Like many restaurants,
Morrison’s struggled with seasonality and weekday lulls. And when revenue got
tight, the marketing budget was the first thing to go. Visit deluxe.com/Morrisons
to learn more about how the Deluxe team
cooked up a marketing plan to get more people to say
sláinte all year long.

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