Tag Archives: Alcohol

4 Ways Analytics Will Improve Your Brewery or Winery Sales

By Jack Tompkins

Avoid poor performance with some pour analytics!

In the brewery/cidery/wine world, analytics can increase sales, improve customer insights, and most importantly, support and refine your gut instincts!

Whether you sell through a taproom or you have the full restaurant feel with the best beverages in town, analytics can help improve your day to day and leave you time to enjoy some of your very own hard work.

For brewers, if you get creative and dedicated enough (plus some extra equipment), analytics can even have a meaningful impact on the brewing process (shortening the time by a few hours).

For now, though, we’ll focus on making your top sellers even better, building loyalty with customers, and selling the amazing product you’ve already perfected.

#1 Further Identifying Top Performers… and What To Do With Them

You most likely have a pretty good sense of what your top performing drink is, regardless of the analytical power you have available. There’s a good chance that some further analytics could help enhance your top performer’s sales though.

Are those high sellers typically sold at a certain time of day or day of the week? Are they the highlight of the tour? What is typically ordered with them? How do they perform when on sale? Is the top seller also the most profitable?

Getting data supported answers to those kinds of questions can really help you lean into your top sellers and make it the top seller in the state, not just your taproom.

Running promos for your top performer

Using analytics, you can determine how top performers sell on certain nights, days, or times of day. Using this data, you can create promos that target times when the drink sells well and see if it sells phenomenally during the promo (more of a good thing is great, right?). On the flip side, you could try offering the promo when sales are typically a bit down, thus evening out the sales and using your top performers to bolster weaker sales periods.

If either promo works particularly well, you could then try it on some second-tier drinks and see if it helps their sales as well!

Selling your most profitable drink

You and your accountant potentially boil things down to financial metrics on a “per barrel” basis, but what about expanding that thinking to the pint and individual sale level? Is the breakdown of wholesale to taproom sales optimized for profitability? What is your most profitable drink sold in combination with?

You could always include your most profitable drink in an upsell opportunity, use it in promos since it has a higher margin, and pair it with food options that make sense for the customer’s palate and your business’ bank account.

You could also expand this to general menu profitability, but that’s a piece for another article (still heavily relating to analytics though).

What pairs well with that?

Do your bartenders and waitresses get this question a lot? Of course, the safe answer is for them to disregard their own taste buds and go with the popular answer, but it’s sometimes difficult to know that, let alone upsell another item in that context.

With analytics, you can have the two most frequently ordered food items with that drink at the tip of your fingers for a quick and data supported answer that your customers will likely enjoy the most!

Don’t sell food? Everyone sells flights of beers/ciders/wines, and sometimes a combination of all three! The same math applies here – you can quickly say what typical flight combos are or upsell to suggest the most profitable tastings that go with the rest of the flight.

What sells best after a tour?

Maybe it isn’t your top performer. Maybe something in the sales pitch/historical fun fact/story about the creation made it a top tour seller. Analyzing the data can tell you what the financial results of the tour are and help you leverage that experience in other sales points.

The shortened version of that same story could be put to good use at the bar and increase sales there as well!

#2 Put Your Marketing Data to Use

There is a lot of power that can come from your audience. Marketing data can give you insights into not just top sellers, but most popular options (not always the same), most talked about drinks and events, highest return on drink-related campaigns, and many other pieces of analytical gold. Just refer to the folks at WIMS for the power of your marketing data.

Pay attention to your marketing avenue’s data and you can develop strong, loyal connections with local residents. If you’re able to identify people who engage with your material most often, wouldn’t you want to encourage that behavior? Throw them a free sample of a new beer or get their opinion on a recent event. Whatever it is, people love to feel appreciated and will maintain loyalty because of it.

Analyzing your marketing data can help find these individuals who love your brand and you can develop a mutually beneficial relationship with them. They also probably represent your target market so that makes them the perfect test subject for new ideas, and you can extrapolate from their comments/reviews and apply it to the larger population of your target market with some simple statistics.

#3 Analyze and Cater To Repeat Business

Similar to your loyal social media followers, it’s important to take note of your repeat customers. You should be able to track this through your POS data. Of course, folks who saddle up to the bar several times a week are going to be easy to identify, but people that come by once a month might be harder to remember, let alone remember their preferences.

Acknowledging these repeat customers goes a long way. Using your data, you can learn their preferences, food they order, favorite style, other options they would enjoy based on their tastes, etc. and it can help give you an additional level of insight that make you and your waitstaff look great.

Repeat business is the key to success. Spending 10 minutes analyzing their data can result in a loyal customer for life.

#4 Put it All Together

Now, let’s combine all of this into a logical, and very effective cycle that can result in significant long term benefits for your business.

Start with identifying your top sellers and most profitable drinks – these will always come into play
Engage with folks through social media, blog posts, and email marketing to further promote those top selling/most profitable options and generate some buzz for them
Take that marketing data that you gather from the campaigns and identify what is most popular, who shares it, who actually comes in to purchase it, etc.
Study the “what pairs best” combinations of food/flight options to satisfy customers when they come in
Pay attention to, acknowledge, and examine the data for your repeat customers to build strong loyalty
Continue nurturing this end to end cycle of satisfied, loyal, and maybe slightly intoxicated customers that you now have supporting you week in and week out

A little bit of analytics goes a long way and can greatly help in every aspect above. You’ll be targeting better customers, be more efficient, save money, and increase revenue all with adding a few key analytical practices to your process that won’t take away from your day to day or your gut instinct.

If you’re interested in seeing how we can help implement these strategies at your brewery/winery please reach out to us here.

Also posted on the Pineapple Consulting blog here.

Why Loyalty Programs Don’t Work…

As Marketers, one of the key metrics we follow is brand engagement, also known as Loyalty. We often talk about the size of a market, or how much market penetration a particular business or campaign has achieved. Loyalty is the measurement of how much of our captured market repeats business with us.

It’s said keeping a customer is cheaper than gaining a new one. Considering the retail industry as a whole spent over $1.9 Billion in 2016 running Loyalty programs, I’d say it’s still pretty costly. Businesses use “Loyalty Programs” or “VIP Clubs” as a way to grow customer loyalty. Unfortunately, these programs are often costly to operate and rarely translate to any kind of loyalty to the brand using them.

The average house is participating in over a dozen loyalty programs, and less than half the users are active or engaged with the brands. While the program is designed to increase loyalty, the business ends up spending money on the customer base that’s least likely to leave. These programs effectively cut into the profit margins from customers that were likely going to return, regardless of any additional perks. That last part is especially true considering most of the participants either don’t know how to redeem the rewards, or don’t care enough to find out.

You can find all of this information and research with a simple Google search. However, there is one market segment adding these types of programs at a faster rate than previous years. The beverage industry, specifically Breweries, Brewpubs, Tap houses, Wineries and Vineyards, Distilleries, and Hard Cider Mills. The most common model is by far the Mug Club, or Mug Membership. While some are a one-time payment, most are annual or monthly payments to a business, providing the member with added perks. Now, as a former member of these clubs, I LOVED them. I probably doubled my money with the perks I received. An example of the perks is as follows:

-Personalized mug, typically 2-4 ounces larger than the standard pint but priced the same

-Brewery/Tap house Merchandise (T-shirts, Hats, Koozie, bottle openers, stickers, etc.)

-Discounts on Beer/merchandise

-Special Events (no cost to members)

-First in line for special events/product releases

-Free Growlers and discounted fills

The average cost of these programs to the members can range anywhere from $40 to a couple hundred, depending on the Brewery or Bar. I spent $150 to join one, and $85 a year to keep it renewed, with additional shirts and events with each renewal. The Breweries justify this by saying it creates a group of loyal customers that will promote the business outside the walls and gives the members a unique sense of community. When most of the Brewery clubs have 100 members or more, that’s a big cut into a profit margin from a group of people that would likely be loyal customers with or without the club. Can the breweries prove these members are promoting them in the community? What’s the return on the brewery’s investment? If you can’t prove something works, how do you justify the expense?

Alternatives to the Club

Now you don’t think I’d sit here and rip apart an old system that’s been in place for years without offering alternatives, do you? I love a good beer, and want to see these Breweries grow. They stay in the same system, or don’t participate, because there aren’t many people out there talking about alternatives. The end goal is to increase their market share, and promote loyalty within their current customer base.

Special Release Clubs

These kinds of membership clubs seem to work for those chasing the elusive “Whales”, or special limited run bottles. Breweries can forecast what kinds of beer they want to make, based on cost of production, and divide that total into the membership count to give them the cost per member. Tag on whatever margin they need to make it worth their time, and the membership group can turn a profit before the first batch ever goes into production. This gives the members a sense of loyalty, status, and keeps them engaged with the brand as they look forward to the next release. There’s a value add, and breweries can measure the benefit. Club members typically have to travel to the brewery to pick up the bottles, and will often spend a bit more on beer during the visit. POS systems can track the members and allow breweries to measure the additional revenue per member at the time of the visit.

Active Point Systems

This is a new take on the long-standing loyalty system, but with a twist. Breweries, Distilleries, Cider Mills, and Vineyards/Wineries can easily turn their typical social and marketing engagements into a point system. By continually engaging with their markets, breweries can put out a series of tasks that equal points. Create a clear, public facing list of “award tiers” that customers can follow, and the point totals needed to reach each one. World of Beer did something along these lines with their “1 point per beer purchased” programs, with prizes ranging from a free t-shirt to a private party with a free keg of your choice. Not a bad start, but they could have gone further.

The one beer = one point model only works when people are in the building, and it isn’t typically something most of their market thinks about unless they’re already patronizing a location. The prizes also need to be collected from the location they signed up for the program. This negates the benefits if someone moves or a location goes out of business. You can switch your “home” location, but that’s unnecessary friction for the customer.

Award Tiers need to not only benefit those already in the building, but also incentivize the market as a whole to either patronize a brewery, or promote the brewery. Our team at WIMS put together a system that rewards your market for not only coming in to buy your product, but also promote your product to their own network. You keep them engaged with your brand with regular bonus point activity, creating a sense of community. We put a system in place that allows you to track and quantify the return on investment from the dollars spent on a marketing campaign. The best kind of loyalty is from customers that not only frequent the brewery, but also promote the brewery when they’re not there. Expand the market and increase loyalty within the new segments as it grows.

Whatever system you put in place for your Brewery, Distillery, Cider Mill or Winery, make sure you can measure the results.

If you have any questions or comments about this article, I’d love to hear from you. Reach out in the comments below or sign up for our monthly newsletter.

Cheers!

-Tom Schaefer, Jr.

Part 1 of aseries…

WIMS Client Spotlight: Center for Prevention Services CTA

The Center for Prevention Services (CPS) is a private, 501(c)3 non-profit organization, whose mission is to “promote healthy living and prevent addictions through integrated approaches to health.” The organization focuses on the “before.” Before substance use occurs, and before addition takes hold.

CALL TO ACTION: CPS is currently seeking sponsorships, donations, and grant opportunities to help bridge the current gap that they have in their funding. They need to find creative ways to make up these funds in order to continue providing their full slate of existing programs and operations. If you’re able to provide assistance in these efforts, please reach out!

Since its founding in 1971, CPS has offered high quality, creative educational opportunities on prevention and healthy behavior related topics. In addition, the organization conducts accredited trainings and maintains one of the nation’s longest running longitudinal studies relative to youth drug use.

CPS is one of the oldest free-standing prevention agencies in the nation and has a history of defining prevention through community intervention and science-based educational programs.

It is CPS’s belief that prevention is a process that empowers individuals to meet life’s challenges by creating and reinforcing healthy behaviors and lifestyles, which reduce risk that contributes to alcohol, tobacco, and other drug misuse and abuse.

CPS offers FREE programs for schools, summer camps, after school sites, faith-based and other community settings. Services provided are for elementary school youth through college level. Programs are also offered for adults and seniors. All of their programs are available in Spanish too. They even have a confidential drug hotline available on weekdays from 8am-5pm to provide information and referrals.

CPS also provides bi-monthly professional training sessions that offer North Carolina Substance Abuse Professional Practice Board (NCSAPPB) credits. They’ve partnered with an organization to offer online education courses.

Center for Prevention Services has expanded its reach to Mecklenburg, Cabarrus, Rowan, Stanly, Union, and Davidson counties by offering numerous evidence-based programs and serving youth and families of all ages.

WIMS Client Spotlight: Santa Tierra Mezcal

Santa Tierra Mezcal is officially making its debut to sunny South Florida in Q2 2018! After dominating the ultra-competitive Mexican market and emerging as one of the best premium mezcales on the market, it was certainly time to expand to the U.S. The U.S. operation will be based in Miami, FL which will serve as the jump off point of the U.S. takeover.

The popularity of mezcal has exploded recently and the formally mysterious libation is now experiencing it’s time in the sun. Whether sipped on neat, on the rocks, or mixed into a tasty craft cocktail, mezcal always provides a full-on experience.

We’re excited to bring Santa Tierra Mezcal here for the people of South Florida to enjoy followed by several other key markets shortly thereafter. If you’re interested in carrying our brand in your restaurant, bar, club, or hotel, please let us know!

The Story of Santa Tierra Mezcal

Santa Tierra is a 100% Mexican company made by friends and now partners who decided to move forward in the fascinating world of mezcal. They now take this venture very seriously and focus on one sole objective; to make Santa Tierra the best mezcal ever produced, not just because of the flavor, but also for the dedication to premium quality.

Every bottle is made by hand in Oaxaca, Mexico. They chose the location of Sola de Vega in Oaxaca, because it was there where they found the best agave plants to produce their mezcal due to the nutrient-rich soil. Sola de Vega is also home to the masters of the handmade mezcal production, the “mezcaleros.”

Santa Tierra is manufactured from four different species of agave plant; el espadín (angustifolia), the arroqueño (americana var americana), coyote (americana oaxacensis) and Tobalá (potatorum succ), all of which are wild in the heart of the Sola de Vega. The agave grow for a period of 6 to 20 years depending on the variety. Santa Tierra utilizes the waters of local natural flowing rivers to help enrich their magueyes before being cut to provide a smooth and distinct agave flavor unique to the mezcal of Santa Tierra. They have an organic certification, so there are no fillers, added sugars, or worms, their mezcal is pure and ultra-smooth.