This document provides tips and strategies for restaurants to develop a trendy and unique wine-by-the-glass program using a Coravin system. It highlights that 60% of wine drinkers are beginners and millennials crave unique experiences. The document recommends offering thematic flights and inspired pairings to encourage trial of different wines. It also shares examples of special wine experiences from restaurants and the business benefits of a Coravin program, such as increased sales and lower costs.
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Get latest WineGiftCellar.com coupon code: WINE5% and save 5% discount. The greatest reason to shop at AmeriGiftBaskets.com is because you can’t find more attractive prices anywhere.
Napa Technology and other wine industry experts provide an incredible look at millennial attributes, their relationship with wine and how valuable they are to your restaurant's profitability.
Napa Technology Seminar: Increasing Profits With Wines By The GlassAngelsmith, Inc.
For any restaurant or retailer who sells wines by the glass, squeezing out profit on each wine bottle is critical to success. This presentation is great for food and beverage managers who are responsible for profit and loss. This slide presentation on increasing wine profit provides tips and how tos to achieve maximum value out of each bottle.
The deck from the Marketing Wine To Women webinar sponsored by Napa Technology. Panelists included Jayne Portnoy, Vice President Marketing and Brand Strategy; Deborah Brenner, author and Founder, Women of the Vine and creator of MORE magazine's wine club for women; Marian Jansen op de Haar, wine industry consultant for Vines57 and wine curator for MORE magazine's wine club; and Carin Oliver, Chief Innovation Officer, Angelsmith.
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INTERNATIONAL MARKET DEVELOPMENT
CLASS PROJECT - WINE TRADE
Students have been assigned to a team of 2 or 3 to develop an international market development project.
Students are assigned to work for the same fictitious wine domaine: Domaine de X, with the same product line. They will be given fixed parameters/constraints regarding the wines and the domaine.
Each team will be assigned a different market for these wines, specifically:
-a specific country: USA
-a type of retailer : Niche Supermarkets
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Both grocers and wine retailers are looking for a way to capitalize and expand on the shifting behaviors of consumers who aren’t just crossing ‘wine’ off a shopping list, but rather looking for an experience they haven’t had before.
Sampling is the key to an experience-driven customer and the foundation for increased sales of both bottles and cases of wine.
For off-premise businesses things that used to be an afterthought are turning into focal points.
Consumers are looking for easy, memorable experiences in the wine section of grocery stores and on the shelves of specialty shops.
This is a marketing plan for Kumala Reserve, a range of South African wine brand under Accolade Wine company. It includes industry analysis; brand audits; brand elements rebranding; market retargeting and communication mix.
Silicon Valley Bank 2015 State of the Wine Industry PresentationSilicon Valley Bank
The Silicon Valley Bank 2015 State of the Wine Industry Presentation is a companion to the report of the same name. The presentation identifies trends and addresses current issues facing the U.S. wine industry, offering data and observations that help that wineries can use to develop their business strategies.
Silicon Valley Bank's wine report is based on its in-house expertise as one of the largest bankers to the West Coast wine industry for nearly 20 years, a proprietary database of more than a decade of winery financials, ongoing research, and an annual survey of 600 West Coast wineries.
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Winerist, the leader in Wine & Food Tourism, conducted a survey with 500+ wineries from around world to assess the state of Wine Tourism at a global level.
We also looked at how wineries use Social Media and Online Technology in the 21st century.
What are the differences between the Old World and the New World? How can wineries use Wine Tourism & Social Media to increase direct to consumer sales?
The book "The future of the wine has changed" was presented at the #10thWBWE. The author himself, Robert Joseph, consultant for and editor of Wine Business International, also participated in a round table discussion on the bag-in-box market.
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INTERNATIONAL MARKET DEVELOPMENT
CLASS PROJECT - WINE TRADE
Students have been assigned to a team of 2 or 3 to develop an international market development project.
Students are assigned to work for the same fictitious wine domaine: Domaine de X, with the same product line. They will be given fixed parameters/constraints regarding the wines and the domaine.
Each team will be assigned a different market for these wines, specifically:
-a specific country: USA
-a type of retailer : Niche Supermarkets
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How to Do a Trendy, Unique, Insane, Wine-By-The-Glass Program
1. HOW TO DO ATrendy, Unique, Extraordinary, Insane
WINE-BY-THE-GLASS PROGRAM
@Coravin | #BTGrevolution
2. 60%
Want to know in
simple terms what a
wine tastes like
37%
Intimidated /
overwhelmed by
the number of
offerings
31%
Would try more
varietals if they
didn’t need to buy
an entire bottle
60% OF WINE DRINKERS IN U.S.
SELF-IDENTIFY AS BEGINNERS
80%
Are confused by
wine-industry terms
* Mintel, November 2016
3. ….this means there is big growth opportunity by tapping
into purchase drivers for on-premise buyers.
- Wine guidance / education
- Clear Food Pairings
- Encouraging trial – smaller format
- Storytelling / Experiences
LESS THAN HALF OF WINE CONSUMERS
PURCHASE WINE ON-PREMISE...
* Mintel, November 2016
6. Percentage of millennials who spend more
money on experiences than on material things.
WHY?
• Enrichment – 69% feel time spent out with friends is
more valuable than nights at home
• Memories – 77% say best memories at events
• Bonding – 79% feel they deepen relationships
• Shareable on social – 60% of millennials shared their
favorites experiences last year
78%
*Harris Group, May 2016
7. Yet only 39% of wine drinkers
view wine as an
artisanal/craft product.
MILLENIALS CRAVE
UNIQUE,
EXCLUSIVE,
ONE-OF-A-KIND,
HARD-TO-FIND,
SPECIAL,
PRODUCTS
* Mintel, November 2016
8. So….how do we harvest untapped
potential to drive on-premise growth?
9. Develop BTG offerings that cater to
people’s desires to experience a
variety of wines in an approachable,
unique, memorable way, that
promotes ongoing interest.
10. CORAVIN
The best solution that gives restaurants the
ultimate flexibility and freedom to pour
creatively by the glass with less than a
$750 investment per location.
11.
12. ENCOURAGE INDULGENCES
A glass of…
2002 Domaine des Comtes Lafon, Meursault Charmes - $55
2010 Luciano Sandrone, Barolo - $80
2010 Schrader “To Kalon” Vineyard, Napa Valley, Cabernet Sauvignon- $200.00
1988 Chateau d'Yquem - $280
2000 Château Ausone Saint-Emilion - $580
2009 Montrachet, Grand Cru, Domaine de la Romanée-Conti - $1291
Something truly special to accompany your meal? Priceless.
13. $21-$45Sweet Spot Coravin BTG Price
(Ideal balance of volume and revenue)
GO FOR “UNIQUE” OVER “FINE”
*Based on survey of 148 Coravin restaurants
14. MAKE YOUR
BTG LIST
TAKE FLIGHT
• THEMATIC FLIGHTS: Big potential
for driving additional revenue with
creative, immersive wine flights
• INSPIRED PAIRINGS: One of the
biggest on-premise trends is an
increase in sales of wine via pairing
and tastes rather than bottles*
*Wine & Spirits Magazine’s (2016) 27th Annual
Restaurant Poll
15. CREATE “ONCE
IN A LIFETIME”
SHAREABLE
WINE
EXPERIENCES
• Magnums
• Wine Passport
• Cabs Around the World
• Old World vs. New World
Battle
• The Path Less Traveled
• Time Traveler
16. THE JUDGEMENT
OF PARIS AT MORTON’S
• 40th Anniversary of Paris Wine Tasting of 1976 – France vs. US
• California wines rates best in both categories putting the American wine industry
on the map
• Morton’s is offering guests the opportunity to experience the current vintages of
many of the American wines that were entered into the contest
18. THE MAKING OF
THE WORLD’S
BEST BTG LIST
“Astonishing. Extraordinary.
Nobody else is doing anything
remotely as ambitious.”
-World’s Best Wine List Judge, Neil Beckett
20. SETTING UP A SUCCESSFUL
CORAVIN PROGRAM
1. WORK WITH SUPPLIERS ON BETTER
PRICING FOR BTG PROGRAMS
2. SELECT AND PRICE YOUR WINES
- Divide bottle price by 4
3. SET UP THE MENU
- Elevate and Separate
- Brand the list
- Explain the program
4. TRAIN YOUR STAFF
5. PROMOTE THE PROGRAM
6. GET THE RESULTS
