Perhaps
the biggest thing I have going for me is that the owner, Greg,
is a reasonable restaurant owner -- which is practically an oxymoron
-- and that makes a big difference. And I have worked with him
to build a steady Thursday night following by marketing the gig
myself.
I
approach the gig from the point of view of making it self
sustainable. I take it upon myself to turn out enough people each
week to cover the band's salary.
The
gig started as a trio gig, then was reduced to a duo to make it
more affordable for Greg. We play jazz, as pure as we can play
it. I never feel like I have dumbed down the music to play this
gig. I do steer the repertoire toward tunes that people will enjoy,
and I make an effort to play at least some music each set that
people will recognize.
There
were times in the early weeks when I thought for sure that I would
lose the gig, because we weren't generating enough extra business
to pay for the band. After all, why would any business owner spend
money on music if the music isn't creating new business. During
that period, I got on the phone each week to different people
and asked them to come down and listen just so we would have people
there.
One
thing that has made a big difference is our aggressive PR work.
The gig makes it into the local paper's Going Out Guide every
week, and from time to time we get larger mentions. This helps
the restaurant, which helps justify the money that Greg lays out
for the gig.
I
have used the gig as an opportunity to meet and play with all
sorts of musicians. I had one period where there were 13 different
players in 13 weeks. (I'm a very faithful husband, but a very
promiscuous musician....I like to gig with lots of different musicians.)
One
major advantage of bringing in new players all the time is that
it is much easier to get publicity for something new than something
old. "Tim Berens plays at Blue Moon Again" is a very
boring headline. "Virtuoso Jazz Violinist Christian Howes
debuts at Blue Moon" is a much more interesting headline
for a press release and is much more likely to land in the paper.
There
have been nights when I have given my salary to a third player,
just because I knew that performing with that person would be
musically exciting. It's not all about the money.
Thursday
is now my favorite night of the week.
I
think that working "with" a restaurant instead of "for"
a restaurant is the trick to making a steady gig work over the
long haul.
Tim
For
more great info check out Tim's site at http://timberens.com
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