So we've got an account: fine dining restaurant, maybe 40 seats, has two of our beers on tap plus another two at a little bar, maybe six, eight stools. Great food, romantic, fancy kinda place, big wine list, been around a long while.
They go through a 50 of our IPA and a sixtel of our Kolsch every three months. Similar fine dining, wine heavy, etc., restaurants right nearby kick one to three sixtels a week.
I'm sure we've all got places like this.
At first I was like "Man, they suck. What the hell?" but I've kinda come to see it as our problem as much as theirs. Are we not motivating them, or giving them the tools to really sell our beer? Been thinking about approaching with a "Hey! How about we send our salesperson over to teach your staff all about The Wonderful World of Beer? Then you can sell more and make more $$$! They say Beer and Food is the Next Big Thing..." and so on. But without coming across like, "And we're doing this because you failed Restaurant. What is it with you and FAILURE?"
So ProBrewers, what do you do?
They go through a 50 of our IPA and a sixtel of our Kolsch every three months. Similar fine dining, wine heavy, etc., restaurants right nearby kick one to three sixtels a week.
I'm sure we've all got places like this.
At first I was like "Man, they suck. What the hell?" but I've kinda come to see it as our problem as much as theirs. Are we not motivating them, or giving them the tools to really sell our beer? Been thinking about approaching with a "Hey! How about we send our salesperson over to teach your staff all about The Wonderful World of Beer? Then you can sell more and make more $$$! They say Beer and Food is the Next Big Thing..." and so on. But without coming across like, "And we're doing this because you failed Restaurant. What is it with you and FAILURE?"
So ProBrewers, what do you do?
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