At the end of each year, many publications “celebrate” the worst marketing campaigns of the year. Less than 40 days into the new year, and there is already a regrettable fail from the wine industry.
Why intuition in the age of management science? Two reasons: First, intuition is a prerequisite for real insight, meaning a fresh understanding of the situation, seeing a reality that you hadn’t noticed before.
First impressions can create a lifelong ambassador or a disappointed grumbler—and those impressions can spread exponentially for the positive or negative, depending on the customer’s experience.
Every time a new guest walks into your tasting room, you are on the equivalent of a first date. Think about it.
If there’s one thing that can make or break a tasting room experience, it’s (no, not the wine) the service you receive.
Anyone who has worked in retail will quickly recognize OND as October/November/December—that three-month period when your sales will either make or break your year’s profits.
In last month’s blog post, Put a Bird on It, I focused on the importance of label design. This month, I share a case study from a southern Oregon winery—DANCIN Vineyards. All it took was a candid observation from a guest in late 2015 to prompt Dan Marca to completely upend the label design he had used since his first vintage in 2010.
When’s the last time you looked at your own wine labels? I mean REALLY looked at them—from the consumer’s point of view? We recently traveled through airports in Amsterdam, Madrid, Barcelona, and Lisbon and—of course—examined the wine choices in each duty-free shop. I was struck by the creativity of some of the packaging, especially in the Champagne category.
Every year, the Wine Business Monthly publishes its annual Tasting Room/DTC Survey results. Did you know that on average 8% of DTC wine sales occur online? What would your business look like if you were able to increase your online DTC sales to more than 8%? How would that impact your bottom line?
Most tasting rooms experience downtime during which there are no guests. That leaves you with three options: 1) let the staff sit and wait, 2) send staff home, or 3) have them perform other strategic tasks. I’ll bet you can imagine what Capiche recommends!
It was bound to happen. Southern Oregon’s pioneering wineries are passing from their founding fathers and mothers to the next generation. If you haven’t visited these featured Southern Oregon wineries, autumn is a lovely time to make the trip! Here’s your travel guide.
