In-store wine tasting success

Between Thanksgiving and Christmas, there will be many hours for sales reps and retailers standing behind a table pouring wine for consumers. The in-store tasting is a powerful tool if used right, but a waste of time if used wrong. Here are some ideas. Less is more: keep in mind the paradox of choice. Offer Read More…

Monday Challenge: Ask for help

Every Monday I throw out a challenge to put readers into a position of growth, which can sometimes be uncomfortable at first.  This week: Ask for help. We are not wired instinctively to ask for help. Some people, by virtue of whom they work for, are downright terrified to ask for help, thinking it will Read More…

Monday challenge: The Supermoon Effect

Every Monday I throw out a challenge to readers. Something to push you into an uncomfortable spot, to make you see things in a new light or direction, with the goal of growth. This week’s challenge: The Supermoon Effect. Last night more people than ever before paused what they were doing, walked outside, and watched Read More…

The Little Things

… the way the server picked the dirty knife off your plate, set it down, and took the plate away instead of just giving you a new knife. … the way the manager was being mean to the bartender. … the way the sales rep that just walked in interrupted your meeting “just for a second.” Read More…

Considering Portugal: Encruzado

I just returned from leading a small group through Portugal, via our little side-business travel company, The Flying Grape. You can catch photos via The Flying Grape Facebook page (website coming soon). When thinking about new and shiny, and categories of wines that your competition does not have, Portugal should come to mind first. There is Read More…

Identifying Doctor No

Every organization seems to have one. The curmudgeon, the naysayer, the one who resists change with every atom in their body. They don’t want the new software. They don’t want more training. They don’t want more accounts. They don’t see the value in group effort. They are Doctor No. Maybe they don’t say no to Read More…

The hidden weight of email

Here’s something to think about: Email is a system built to pass the burden of response onto others. I send you an email. I expect a response. No response might mean (to me, the sender) that you don’t care about me, you’re lazy, you’re overworked and not doing anything to change that, that I’m a Read More…

Tiny, fast, nimble, and original

The rise of the number of wine distributors in major markets in the past five years has been stunning. Even in heavy handed and “old boy’s network” markets like Chicago, more and more micro-distributors are opening shop and succeeding. Not only succeeding, but making amazing inroads that are pissing off those that feel they “deserve Read More…

Once it’s gone, it’s gone

There is only one thing you can’t replace in your life. Only one thing that gets spent continuously and no app, innovation, planning, savings, or checkbook can bring it back. And that’s yesterday. Time spent. Once time is gone, it’s gone. What happened yesterday can’t be changed. The only things that can change are today Read More…

Polo, Sailboats, and Top Level Wine

Briefly think about these three worlds: professional polo, recreational sailboat racing, and the upper crust of the wine world (I’m talking Grand Cru Burgundy, first growth Bordeaux, Cult California Cabernets). What do they have in common? They have a tiny audience. I’m not just talking about a small audience. This is not the 1%. This is Read More…

Quiz: What are you selling?

Really, what are you selling? Think about this. I’ll give you a hint: it’s not wine. Honestly. It’s also not service. It’s also not your expert advice. So what are you selling? You’re selling the emotion attached to the sale, not the final product. The product is secondary. You’re selling satisfaction. If you approach your day Read More…

Time counts down, not up

You never know how much time is left. (Sorry to sound dire. Sorry to also speak the truth.) This doesn’t mean you have to work like there’s no tomorrow, because as far as you know there is always a tomorrow (until there is not). What this does mean, however, is that you need to always remind Read More…

Hint: Use Maphill

When we talk about wine, we are often talking about place. When you talk about place, a map comes in handy. And when you need a map for your website, shelftalkers, or staff training take a look at Maphill.com. Satellite 3D Map of Napa County, physical outside Maphill is totally free service that allows you to make Read More…

Make a NOT to do list

Grab that pen and paper, close your eyes, clear your mind. Deep breath. Now think about your wine work life. What are the deepest negatives? The people, places, things, and experiences that suck the soul out of you, ruin your confidence, and instigate frustration to the point that you think about leaving the industry. What Read More…

Why do you buy a new wine?

This one goes out to the buyers at restaurants and retailers everywhere. It’s a simple question with far reaching implications, and one that I want you to think very carefully about. Why do you buy a new wine? The quick and cheap answer is “because it’s good” which means nothing because everybody’s definition of good Read More…

What’s really important can’t be measured

Sales figures. Growth rates. Return on investment. All of these are interesting, all are relevant, but they are not the whole picture. A disengaged, frustrated, unenergized, unmotivated, unloved employee can easily, at the same time, be a top sales person with double digit growth year to date and one who brings you a large return on Read More…

Insides and Outsides

My wife and I attended a large public wine and food event last night. The type where fancy people donate good money to the cause, and the best restaurants in the state have their tents set up. It was beautiful and wonderful, and almost a perfect night. For reasons I don’t need to go into here, Read More…

Do you really want the main stage?

Here’s a fabulous story from Moby’s new autobiography Porcelain, talking about playing Lalapalooza in 1995. Lalapalooza in those days ran two stages, with the primary and bigger acts on Stage One and a handful of relative unknowns on Stage Two. Moby was booked for the second stage, which “had made me feel like a techno Read More…

Who is your real competition?

For restaurants, is it any other place that serves food for money? Or is it places that serve food similar to yours and charge the same or less? Or more? For retailers, is it any other store that sells alcoholic beverages? Or is it other stores of similar size and reach and impact? Or is Read More…

Constructive Criticism

Young, new, and fresh art students who have not gone through the process of constructive criticism often have something approximating a nervous breakdown when entering it for the first time. Opening yourself up makes you vulnerable, and hearing people critique something personal is too much for many. The young students often focus on the criticism Read More…

Welcome to the last half of July

We are entering the deepest part of summer: the six week stretch ahead of SOND (September, October, November, and December … which is traditionally when half of the total wine sales happen in the United States). That means two things: Time to start planning. Get out the calendar. Halloween, the presidential election, Thanksgiving, holiday shopping, Read More…

24 Months: What can you do?

Organizational wonks that develop massively complicated systems to track goals, priorities, and information seem to have something in common: they focus on the here and now (what has to be done today and tomorrow), the end of year goals (the annual review, fiscal year, etc.), and then, strangely, they shoot off to lifetime goals or Read More…

Hard Decisions and Work Creep

A hard decision involves loss: by deciding to do one thing, something else falls. If a manager or owner is simply asking people to do more, produce more, sell more, leave no stone unturned, take on more responsibility, slice their time into smaller bits, organize even more data, track relationships with even more people, drive Read More…

Why do you buy from ME?

Sometimes the best questions are the easiest to ask. If you’re a wine wholesale rep, during this beer-fueled summer season take the time to dig a bit into your account’s motivations. Ask your customer: “Why do you buy from ME?” By asking this question you’ll break some ice, learn about your wine buyers in a Read More…

Needs and Wants

There are things your customers need to know. There are other things they want to know. And there is a fundamental difference. NEEDS For a restaurant, your customer needs to know when you’re open and closed. They need to know how to get there, and if there is any construction in the way. They need to know Read More…

Measuring Sticks and Managers

Managers are good at managing people, which is very different from leading people. “Management” is a term that goes back to the early part of the industrial revolution when factories and assembly lines proved incredibly profitable if the system was managed correctly. The measuring stick for the factory production of that time was not the Read More…

Barking Up the Wrong Tree

Every once in a while a site comes along that provides so much pure information and advice that you simply can’t ignore it. One such site for me is Barking Up the Wrong Tree, run by Eric Barker. Join Eric’s newsletter list and absorb his findings into your job. All of his findings are based on Read More…

Surprise the people you see the most

We are all stuck in a rut, because the rut is predictable and comfortable. Same type of clothes everyday. Same shoes. Same attitude. Same jokes (or at least themes of jokes … that one person always tells bad jokes, another only off-color jokes, another long-format jokes). For wholesale reps and winery reps, there is comfort Read More…

Happy July 4th, and a Marketing Plan

Happy July 4th to everybody. America’s holiday. Fireworks, grilling, and good times for all. So let’s make use of it. Lesson Part 1: If you need photography for your blog, Facebook posts, tweets, etc. you have an amazing and legal archive at your fingertips within the Flickr Creative Commons. Here’s what you do: Go to Read More…

The risk of being comfortable

Your business is going well. Not great, but humming along. You do the same thing every week, the same good customers show up, they buy the same types of wines. Life is good and predictable and comfortable. Watch out. There is always somebody around the corner. A new wine shop getting some press. The hot Read More…

A July 2016 wine challenge

Think of your network in your wine world. Think of the people that are either relatively new to it, or so constantly enthused about wine that they still have that buzz of excitement whenever you pour something for them. The people that know enough to know they love it but don’t know enough to get Read More…

The weakest wine

Yesterday I wrote about choices, and about being the person to stand up and be remarkable and make a fuss when things aren’t quite right. There was some chatter on the social channels afterwards about the post, and I want to riff a bit about one line in particular, coming from my examples of situations: Read More…

There’s always a choice

“But I have to …” is the core message I hear from many in the wine industry when they are privately complaining about their job. It might not be those exact words, but the essence is that there is no choice for them in the matter. Three examples: The wholesale rep who has to do Read More…

Doing the Right Thing …

… is pretty much impossible. The Right Thing involves too many variables, too many definitions, too many opinions. It is impossible to do a litmus test on, and impossible to quantify. Sadly, it’s what many mangers ask of their employees. But the Right Thing is a worthy goal, just misguided. Maybe there is a better Read More…

Taking a Pause

Today marks the start of an annual ritual for me, my summer break for ten days of mental and physical relaxation, plus several periods of Deep Work. Deep Work is capitalized for it’s the name of a new favorite book, and the name of what I’ve done during this week for the last twenty five Read More…

What, really, is your job?

This is a question for the wholesale wine reps. When looking back at your past month, what was your job? Be honest. Were you an order taker? Were you a problem solver? Were you a teacher? Were you a delivery person? Were you a counselor? Were you a business partner? Were you a designer? Were Read More…

Monday Assignment: Thank you

Starting today, every Monday morning will be the “Monday Assignment” … a gentle kick in the butt in a certain direction to achieve a certain goal. This week: say thank you. Not to everybody, and not to the obvious. I’m aiming at the middle, the ones that don’t hear it often from anybody, including you. Read More…

Formula 1 and NASCAR … and wine

Both are about cars going fast. Both are about driving a set path. Both are about engines, technology, and momentum. Both have sponsors, for they are incredibly expensive sports to participate in. The big difference? The audience. NASCAR advertising leans toward energy drinks, tools, viagra, Wal-Mart, chewing tobacco, and low cost website hosting. Formula 1 Read More…

How to …

How to get into an unsold account: Show up. Ask questions. Network. Show up. Ask questions. Network. Repeat. Repeat. Don’t stop. It takes work, it takes time, and there are no shortcuts. How to advance in the wine industry: Show up. Ask questions. Network. Show up. Ask questions. Network. Repeat. Repeat. Don’t stop. It takes work, Read More…

A quiz about wine wholesalers

Question: Which of the following is the most successful model? A wholesaler that expands their portfolio, directly resulting in more sales and greater revenue. A wholesaler that expands their customer base, directly resulting in more sales and greater revenue. A wholesaler that shrinks their portfolio and their customer base, yet show growth in sales and Read More…

Appreciation of circumstance

No job is perfect. There are plusses and minuses to all work situations. Consider yourself lucky if you’re working at a restaurant that has continuous staff wine training (beyond sales pitches by sales reps), and encourages or invests in outside education. Consider yourself lucky if you’re working at a retailer that encourages the whole staff Read More…

First tasted, last consumed

We have all seen this at tastings, but haven’t thought much about it. The wine that everybody rushes forward to try. And it also happens to be the last one consumed. It’s the flash in the pan wine. Look out for it. It’s fancy, it gets lots of attention, and it turns out it’s also shallow, one dimensional, Read More…

Don’t assume anything

I went to test drive a new car a few years ago. They copied my license, handed me the key fob, and said “have a good test drive.” Getting into the car and looking at the fob I couldn’t figure it out. There was no place to put a key, and there wasn’t a start Read More…

Fighting for change (in the right ways)

If you work for a winery, importer, brand, or wholesaler that continues to do things “the way we’ve always done it” then maybe you’re the one fighting for change. Change is a big word, and a scary word to many. It threatens the status quo. It puts those that have been in the decision making Read More…

Is Your Business Model Distinctive?

The Harvard Business Review recently published a quick read called Your Whole Business Needs to be Distinctive, Not Just Your Product. In it they cite the normal line up of Apple and IKEA when it comes to something distinctive. “The most effective companies don’t rely on distinctive products, services or brand for differentiation; instead, they focus Read More…

1 x 26 does not equal 26

Big distributors like to make big drops, for it makes for big numbers and the stack of wine has big presence in the store. But to sell 26 cases of a wine in one shot is very different than selling one case a week of a wine for 26 weeks. To drip it out, to Read More…

The Dishwasher Salesman’s Trick

When wine reps present their wines to a buyer, they’re often (as in 99.999% of the time) presented from white to red, least expensive to most expensive. It’s what we’ve been taught to do. Successful dishwasher salespeople do the opposite. They find out what the customer wants first. Then they present an even better dishwasher than Read More…

Why people drink wine

Sometimes it’s to examine the terroir.  Sometimes it’s to pair perfectly with a particular dish.  Sometimes it’s because it was suggested to them by a friend, reviewer, or server.  Sometimes it’s to celebrate a special occasion.  But it’s always with the intention of having a good time.  Don’t confuse the sometimes with the always. Wine Read More…

Above average is not the goal

To be above average only means you’re above the 51% threshold. To have a goal to be above average only means you understand how sad it would be to be below average. And often, when people use the term “above average” it’s referring to things that are either measured too simply, or things that can’t Read More…

Where is your focus?

The sales rep that is looking at a year long projection and goal, and has a plan to try to get there by December 31st, is going to sell wine in a much different way than a rep with a quota on a brand for a week or a month. A wine shop owner that Read More…

Momentum

The scientific formula for momentum says it all. Momentum = Mass x Velocity. In other words, you have a choice of how to grow. It’s multiplication, so if one metric stays the same, while the other grows, then greater momentum is the result. No matter where you are in the wine sales chain, the formula Read More…

What is the value of a wine?

Let’s not forget something simple: wine gets delivered into one door, then magically gets more valuable, then goes back out the door (for retail, in the hand of the customer; for restaurants, in the stomach of the customer). How does this happen? What determines how much more valuable that wine becomes? It’s not simply math Read More…