If you’re traveling and looking for a place to eat, where do you turn for advice? Many of us whip out the phone and look at Yelp. And when we look at Yelp, and as scroll through the reviews, what jumps out? It’s not the four and five star reviews, because there are so many Read More…
Category: Ideas
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…
Perceived value through having options
I’m writing this from a large, nice, off the beaten path privately owned hotel in Madison, Wisconsin. It’s a good, clean, practical building with very nice people working the front desk. A large free parking lot. Gentle hum of I-90 out the windows. Hot water is hot, cold water is cold, coffee is good, and free Read More…
The power of thinking you have control
Walk in to an elevator, press the button for the floor you want to go to, and nothing happens. What do you do next? If you’re like most people, you press the door close button. Sometimes it works but with a delay, sometimes it closes right away, and sometimes you have to hit it twice 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…
Say it often, say it over and over, then say it again
We’re seeing accumulative negative marketing in the current political season. Because of social media, the more something get said, and the more people hear it, the more it becomes ingrained in the messaging, the more it’s repeated, and the more it’s paid attention to. Sadly, many of the things being bantered about are lies and Read More…
A little about a lot, or a lot about a little
Assessing what you know is a good exercise. Of course, you might not know what you don’t know, but you can usually make an accurate judgement through a gut feeling when thinking about your peers. Some of your peers seem to know a little bit about every wine. Snippets, sound bites, info-bits. They can pull 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…
Adding value when something costs nothing
Taking pictures used to be expensive. First you had to decide what kind of film to use. Black and white, color negative, or color positive. A 24 shot roll would cost you $4-10, a 36 shot roll between $6 and $13. Then you had to take the pictures. No clue how they eventually would look. 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…
Simple ideas for better restaurant wine service
It seems every restaurant’s wine service can be easily improved. With so much attention being paid to craft cocktails today, let’s take some of that energy and attention to detail and apply it to the wine program. Here’s a smattering of ideas that any restaurant or wine bar can use: Have all wines by the 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…
Canoes vs. Speedboats
Both will get you there, but in two very different ways. Both have their advantages and disadvantages. Both are fun, but not for everybody. Both have a purpose. You can’t combine a canoe and a speedboat. It doesn’t work that way. Yet some try to, fail miserably, then oddly try to do it again. Figure 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…
Happy Labor Day 2016 … on your mark, get set …
We’ve reached the end of another summer and the SOND selling season is just about to kick off. Over half of the wine sold in the United States is sold in the upcoming four months. A couple of weeks ago I urged you to take your foot off the gas. Now it’s time to do 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…
Wine Markup, Margin, and Profit
The benefit to learning even the slightest amount about finances and bookkeeping is that is puts you far ahead of the average person in the wine business. The two terms that are used incorrectly most often are markup and margin. I’ve heard them used interchangeably by sales reps, and I’ve heard them mixed up by people Read More…
Monday Challenge: Setting the right goals, the right way
Every Monday I throw out a weekly challenge. Sometimes it’s geared only toward one part of the industry (wholesale, retail, restaurant, or winery/brands) but this week’s challenge can apply to anybody. “Goal setting” is a pleasantly active term that gets bantered about a bit too easily. At a Friday wholesale rep meeting it’s easy for 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…
If you always do what you have always done …
… then you’ll always get what you’ve always got. Mix it up. Challenge yourself. Find a peer group that will help you grow creatively. Pick three people in your industry that you know and trust, meet them for coffee once a month, and push each other to grow. Become accountable to them. Always think about Read More…
Monday Challenge: Multiply the success you already have
Every Monday I throw out a challenge, something that can be done relatively quickly but have dramatic effect. This week: sharpen your pencils and pull out the spreadsheets … time to multiply success by choosing the right category and the right customers to focus on. The process is simple, and rooted in the idea that Read More…
Daily Practice and the modern wine professional
An article in the New York Times about James Alutcher caught my eye. His story is pretty dramatic, and though I disagree with several key things he espouses, I found myself drawn toward his idea of the Daily Practice. As covered by the New York Times: A key tenet of the book is the Daily Read More…
Pain vs. Fear (and who do you work for?)
This post is about you reflecting on who you work for. It’s an important question. Who you work for might not define who you are, but it often shapes who you become. A bad workplace can sap years of life energy from you, proven by the stories of people who have left bad jobs and Read More…
Fewer choices make for greater sales
Sheena Lyenar’s 2009 book The Art of Choosing is a must read for anybody in the wine business. Her research focuses on the intersection of science and emotion when it comes to decision making. The “Jam Study” is a key part of her research. During this experiment, tables were set up at a busy premium Read More…
Monday Challenge: The hard drive clean up
This week’s Monday challenge is a simple kick in the butt to do what you have put off for months or years. Clean up that hard dive, including all of your random files and folders, images, contacts, publications, and more. As part of this clean up, be sure to embrace the cloud. It doesn’t matter 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…
How to conquer Impossible!, How?, and Yeah … Right
It is entirely within the realm of possibility to double your business in the next 12 to 24 months. Honestly. There is a scary side, however, and this scary side brings up excuses and prevents most people from ever thinking they can do this. For wine retailers, the first excuse usually comes down to physical 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…
Your wine list is a bonus, not a primary reason (and that’s a problem)
People got out to eat for many reasons, and they choose which restaurant to patronize for many reasons. Primary reasons for choosing certain restaurants: buzz or anticipation, reputation, location, price, quality of product and service. If a restaurant doesn’t have most of those figured out, then it’s going to be a tough go for them. Bonus Read More…
The glass debate (and I’m not talking about Riedel)
I’m talking about optimism vs. pessimism. Here’s a new take on it for you. Take a (wine) glass and fill it up halfway with something good. Now ask yourself the common question, is it half empty or half full? Are you looking toward possibility or are you thinking negatively? Now dump that liquid into a larger 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…
Wine Descriptions: A Challenge
For one day or for one week, try this: every wine that you have to describe to a client or customer, only talk in terms of music. It’s a fun challenge. What wines are like old school rap? What wines are like opera? What wines are like Led Zeppelin live? Can one wine be the Read More…
A Challenge: Make Something
Don’t do the same old thing this week. Don’t call the same accounts and pitch the same products and get back in the car or on the phone and do the same thing again and again. I challenge you to make something. Make something you can hand to people or email to them. Maybe it’s 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…
High Impact Staff Training, Nine Ideas
When training the service staff at restaurants about wine, here are some things to keep in mind: Some of the people in the crowd are probably 21 years old. This might be the first wine they have ever had. Nobody is born knowing what a good wine is or a bad wine. They just know Read More…
Leadership and Management, very different things
Below is one of the best little videos featuring Seth Godin that you can find. The meat and potatoes of it (as it pertains to this post) is in the first 1:15. I know you have an extra minute and fifteen seconds, so please watch it. The application of what he’s saying onto every aspect of Read More…
The danger of being a horrible winery rep
If your job is to travel the country, meet with wholesalers, and most importantly get into the car with sales reps to see accounts in their territory, then you better be good at what you do. It’s one of the hardest jobs out there. You have to add to their conversations. You have to give 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 race to the middle tells you nothing
The explosion of personal wine tracking apps such as Vivino and Delectable have enabled the average consumer to have a quick and easy way to track and catalog what they enjoy. Those apps serve that function very well, both of them. But the problem comes when you, as a wine marketer (and being in the 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…
How to (not) break into the hot new restaurant
It’s the place everybody is buzzing about. It’s the place to see and be seen. It’s the hot new place, and you have no wines on the list. What not to do: 1) Call and ask who the wine buyer is and then ask to speak to her. (She’s busy enough already.) 2) Show up 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…