The document summarizes a craft beer tasting event held by a market to promote local breweries and grow sales. It describes the planning process which included contacting seven breweries, creating promotional materials, and delegating tasks. At the event, each brewery was paired with a unique food item and customers received a "passport" to enter a raffle if they visited all stations. Vendors reported being pleased with the turnout and format, and customers commented positively about the variety of beers. The event was considered a success in promoting the breweries and craft beer category to customers.
This is a product extension for Dogfish Head. The intentions are to expand the millennial market specifically within the hispanic and female categories. The presentation was delivered at Rutgers Business School.
A presentation by Robert Joseph to the S African wine & travel media and to winners of the Great Wine Capitals, S African Best Of Wine Tourism Awards. It offers a range of ways to improve the quality of wine tourism.
This is a product extension for Dogfish Head. The intentions are to expand the millennial market specifically within the hispanic and female categories. The presentation was delivered at Rutgers Business School.
A presentation by Robert Joseph to the S African wine & travel media and to winners of the Great Wine Capitals, S African Best Of Wine Tourism Awards. It offers a range of ways to improve the quality of wine tourism.
2017 Oregon Wine Symposium | Christian Miller- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
From the paparazzi of the retail world, Shopparazzi, working 24/7 to catch every move brands are making to create meaningful shopper experiences worldwide.
International Sherry Week 2014 Post Campaign Report Chelsea Anthon
7 days, 2000+ events, in 22 Countries, with 100,000+ people connected worldwide in celebration of Spain’s unique Sherry Wines. Participants reported sales growth of up to 3 times, media coverage spreading from Russia to the Americas to Australia.This digitally led campaign targeted global “Jerez” professionals and aficionados, providing them with the tools and innovation to create their own promotional events to showcase Sherry Wines to their customers. Driven primarily through social media, the results were staggering with a reported 2.1 million Twitter reach during the peak of the campaign.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
2017 Oregon Wine Symposium | Christian Miller- State of the IndustryOregon Wine Board
Get an insider’s look at consumer trends to help you make educated decisions for your business. This valuable session will provide data on the current wine industry financial climate, purchase habit data, distribution prospects and pricing trends to help you create a prosperous business plan for the coming year.
From the paparazzi of the retail world, Shopparazzi, working 24/7 to catch every move brands are making to create meaningful shopper experiences worldwide.
International Sherry Week 2014 Post Campaign Report Chelsea Anthon
7 days, 2000+ events, in 22 Countries, with 100,000+ people connected worldwide in celebration of Spain’s unique Sherry Wines. Participants reported sales growth of up to 3 times, media coverage spreading from Russia to the Americas to Australia.This digitally led campaign targeted global “Jerez” professionals and aficionados, providing them with the tools and innovation to create their own promotional events to showcase Sherry Wines to their customers. Driven primarily through social media, the results were staggering with a reported 2.1 million Twitter reach during the peak of the campaign.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
This was a presentation created for a Strategic Brand Management module. The brief was to audit a brand, the brand which was chosen was the whiskey Johnnie Walker
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Lessons from the front line were presented at Craft Brewer's Pow Wow 2017 in Cape Town. It asks the question, "What is stopping you from selling more beer?".It focuses Beer's Journey after it leaves the brewery and speaks to three themes. Why beer stops you from selling more beer highlights quality control. How beer real estate and route to market cannot be just an after thought. Resources need to be allocated to selling the beer. Thirdly how brewers need to invest in the people. Both consumers and frontline staff need to be enaged in the brand story.
2. The concept:
• The Woodlands market is comprised of young, craft
beer enthusiasts
• Seven local breweries were contacted to grow our sales
in the craft beer subcategory and their business in the
area.
• The breweries in attendance include:
3. The planning:
• In order to get the word out about our event we created an
invitation that was placed on each register the week leading up to
the tasting.
• We placed an invite up on our Facebook account, contacted past
customers whom had attended tasting events, individual Instagram
accounts, and made a banner to hang above our produce entrance.
• Tasks were delegated out to our beer/wine representatives which
included ordering, setting up a six pack run, tagging individual
bottles, and setting up the “mix and match” six pack table.
• All breweries were asked to have “swag” items (free koozies,
stickers, coasters) at their table and asked to donate what they
could for gift basket giveaways.
4. The planning continued…
(right) Invite placed on each register.
Used to spread word of the event.
(left) Banner placed above our produce
entrance informing customers of the activity
throughout the store.
5. The execution:
(Above and bottom right) run of six
packs for easy customer pickup.
(Top right) Mix and Match 6 pack table
for those customers interested in variety.
6. The Experience:
• Due to a small layout we created a “Pub crawl”-like
experience through our store, pairing each beer up with a
unique product found in our store.
• No Label paired with our Sriracha guacamole
• Saint Arnold’s- HEB bratwursts
• Karbach- Dry aged beef with bleu cheese crumbles
• Southern Star- Creamy Creations 1905 Vanilla Ice cream
• Goliad- Outragin’ Cajun and sweet cajun trail mix and wasabi
almonds
• Cycler’s- Café on the Run Pizzas
• New Republic- Love dip and spinach and artichoke dips
• We included a “passport” for all stations, telling each
customer that visited all seven vendors, they would be
entered to win a donated, beer, themed basket.
7. • Each vendor was given stickers to place over their
label to indicate that each customer completed all
seven tastings.
• We provided an area at the bottom for customer’s
information in order to contact them if they were
selected to win a raffled off gift basket, and also
for future beer/wine events.
• (bottom right) Items from breweries were donated
then made into baskets by our floral department.
Some items were sundry’d out and baskets made
from hand picked items.
8. Large crowds by the
No Label and
Saint Arnold’s tables
Goliad crowds.
Group of friends enjoying
free samples and great beers
9. (Top left) Cyclers crowd.
(Top right) Karbach and
dry aged beef
(Bottom right) Goliad and
Southern Star.
10. The feedback:
• All vendors were very pleased with the turn out and also the format of
having customers walk throughout the store.
• Many vendors heard customers say that “they only came in for one item”
but were drawn into the excitement and ended up leaving with larger
baskets.
• Vendors liked the idea of the “passport” which gave way to more
customers visiting each station and at least tasting each brewery’s sample.
• The smaller breweries liked that the layout which allowed them to sell
their product without being overwhelmed by the bigger breweries.
• Many customers commented that the craft beer event was a nice change
of pace, considering most of our events are focused around wine.
• All breweries appreciated that their stations were set up before hand and
clean up was taken care of after.