wine, beer & spirits promotions - …carry eatable ice- please note that free ice from the store...
TRANSCRIPT
Wine, Beer & Spirits Promotions
Off Premise Sampling Guide Congratulations on being selected for an in-store tasting event! By thoroughly
reading through this guide, you will be prepared to successfully execute your
upcoming events.
YOUR GOAL is to sell your assigned product and create
loyal customers.
You are our BRAND AMBASSADORS, bringing our clients
brands to life in the marketplace.
You are the VOICE OF OUR CONSUMERS. Your insights
help us design a program that connects with people and sets
us apart from our competitors.
YOUR SALES help justify spending the company's biggest
piece of the marketing budget on this program.
Results are VISIBILE at all levels of the company, up to the
senior executive team and President.
What to Bring to your Event
What to bring to every event:
Table
Tablecloth
Ice Bucket
Sample Cups
Shaker (for Spirit tastings)
Cork screw (For wine tasting)
Report form
Great Attitude!
Suggested Attire In-Store Tastings
• Black pants or skirt
• Black or white collared shirt
• Black closed-toed shoes
• Neat and professional
appearance
What To Do Before Your Event • Study! Study! STUDY!
Product information can be found on the product brand website as well as the online sites provided for
your information on your confirmation.
http://breakthrubevreports.com/producteducation/index.php
Suggestions:
http://www.spiritsreview.com/home.htm
http://www.wineloverspage.com/
http://beeradvocate.com/beer/101/
• Make Your Pre Event Call
At least 48 hours before your tasting, contact the store and advise the manager that you will be
executing a sampling event. Be sure to let the manager know the date, time, and featured products.
• Pick Up Your Sampling Cups
Cups can be picked up on Thursdays between 10am and 6pm at the following address.
Storage Mart
1015 N Halsted,
Chicago, IL, 606022
Note: talent that lives more then 40 miles from the location can purchase cups using ComData cards.
You need to notify your booking agent prior to doing this!
Executing Your Event • Arrive in correct attire (see slide 4)
• Be On Time! Arrive at the store at least 15 minutes prior to your tasting start time to allow
for set-up.
• Upon arrival, introduce yourself to the store/liquor department manager. The manager will
show you were to set up. Ask for a high traffic area if possible. You need to set up your
own tasting area.
• Approach EVERY customer! Enthusiastically greet customers with a smile and friendly
approach.
• Offer customers samples of the featured products. Please follow these liquor sampling
guidelines below exactly as they are legal restrictions!
• You MUST ID anyone who appears under 40 years of age. Samples may not be
dispensed to minors or customers who are obviously intoxicated.
• Samples are not to exceed 1oz. for wine, 2oz. for beer, or ¼ oz. for spirits.
• White wine should be chilled over ice. Red wine is to be served at room temperature.
• Only 1 sample per product, per customer.
• All customers must remain in the sample area and discard sample before leaving.
• You are the only one allowed to touch, open, pour, or dispense alcoholic beverages.
• All open and unused sample portions MUST be drained at the conclusion of the tasting.
Executing Your Event- cont. • Recite product info
• Ask for the sale!
• To help keep track of sales, take a starting bottle count from store
inventory; record the figure on the blank Event Report Form attached
to your booking confirmation
• Use the ERF to record all key info during your event, including
any learnings for future events.
• Take pictures of your sampling display area as well as activity during
your event. Photos of you and the setup, customers, and customer
interactions are best!
• Do not leave samples unattended at any time and keep your sampling
area neat at all times.
• Report all results of the event (customer comments, sales, etc.) on
detailed recap form
End of Day Responsibilities
• Return any unopened product you used for display on your demo table back to the
store shelves
• Break down your display area, leaving it as neat and clean as when you arrived
• DO NOT TAKE ANY SAMPLE PRODUCT OUT OF THE STORE. Pour the leftover
product out and throw away the empty bottles. Notify the store manager on site that
this has been completed.
• Take the ending inventory for all sample products and record it on your report form.
Don’t forget to break out the total number by brand and varietal).
• Pay for the samples (with ComData card) used during your event and return any
unopened product to the store/wine department manager – DON’T FORGET TO
SAVE YOUR RECEIPTS!
• Thank the store/liquor department manager before leaving and be sure to note any
feedback you receive. -Fill in all requested information on your Event Report Form,
including your own personal insights and observations, while they are still fresh in your
mind.
• Log in to the http://www.breakthrubevreports.com/ to submit your results.
Important: electronically submitted ERFs are required for payment, so be sure to get
them in on time! (by noon Monday)
ComData Cards
Abuse of these cards will not be tolerated and will be addressed accordingly
You will receive your own ComData card, in your own name. The card will be preloaded with
sufficient funds to purchase the product that you will be demonstrating.
Approved items to purchase using Com-Data Credit Card:
•Assigned product for sampling
•Mixers (i.e. coke, cranberry juice, or lemonade depending on the serving suggestion)
•Ice (at most Jewel Osco’s or Mariano’s stores you can get ice for free at the fish department)
NOTE: Expenses NOT approved will be deducted at the demonstrator’s cost. Ask for approval if
you need to purchase a corkscrew, shaker, tablecloth, etc.
The Com Data cards will be deactivated after your tasting is completed and automatically reloaded
for your following confirmed event.
Please save your receipts and submit with your event report form, along with uploading onto your
online reporting portal- http://www.breakthrubevreports.com/
An event report needs to be
filled out for each promotion
recapping how the event went,
including
• customers approached
• customer conversions
• customer comments
• amount of product sold
DON’T FORGET TO SAVE
AND SUBMIT YOUR
RECEIPTS!
Reporting
Reporting Cont.
In order to get paid, all models report
the results of their event:
http://www.breakthrubevreports.com/
Please email your photos.
Uploading Photos & Attaching
Receipt to Online Reporting
Save photos and receipts to your desktop.
Choose file-locate the photo or receipt- upload- and Submit
How To Pour A Sample
LEGAL sample for wine not to
exceed 1oz!
One bottle of wine should give
you between 65- 75 samples
LEGAL sample for straight
spirits not to exceed ¼ oz!
One bottle of spirits should give
you about 100 samples
How To Serve White Wine White wine should always be served
chilled !
Legal sample not to exceed 1oz.
Need a quick fix? If the wine is too warm,
immerse it in a mix of ice and cold water—
this chills a bottle more quickly than ice alone
because more of the glass is in contact with
the cold source. It may take about 10
minutes.
How To Serve Red Wine
Red wine should always be served room/store
temperature (unless otherwise noted in your email)
Legal sample not to exceed 1oz.
How To Open A Bottle of Wine
Cutting the foil: top lip or bottom lip?
Wine sommeliers cut the foil at the bottom lip. This is the tradition because
foils were previously made out of lead. Also, this method tends to reduce stray
drips when pouring at the table. Foil cutters, on the other hand, are designed
to cut the top of the lip. Cutting the top lip is more visually appealing and ideal
for moments where the wine is on display (like at a wine tasting).
Where to poke the cork?
Poke the cork slightly off center. You want the radial diameter of the worm (the
‘worm’ is the curlicue part of a wine opener) to be centered so that it’s less
likely to tear the cork.
Keep the cork from breaking
It takes about seven turns to insert the worm into the best spot, although wine
openers vary. Basically, the corkscrew should be inserted into the cork about
one turn less than all the way in. Some fine wines have long corks and you
can go all the way in.
How To Open A Bottle of Sparkling
How To Serve Boxed Wine
White boxed wine should be poured in
a shaker and served chilled
Legal sample not to exceed 1oz.
Red wine should be poured straight
from the box –room temperature.
Legal sample not to exceed 1oz.
How To Serve Boxed Wine-
Sangria
White Sangria and Red Sangria should be
poured in a shaker and served chilled
Legal sample not to exceed 1oz.
DO NOT TAKE THE BAG IT OUT OF THE BOX!
How To Serve Spirits
Straight Spirits should always be served ¼ OZ!
That is equal to:
1 ½ TEA Spoon
or
½ TABLE spoon
THAT IS THE LAW!
¼ OZ Line
How To Serve Mixed Spirits Mixed Spirits Cocktail should always be served 1
OZ! THAT IS THE LAW!
Detailed Instructions on how each client would like
their spirits to be sampled about each event will
always be send to your Email.
What you will always need:
1.Shaker(s) are mandatory (unless otherwise noted)
2.Any purchased mixer (coke, juice, lemonade) should
be chilled as well
3.Two Ice Buckets needed – one bucked needs to
carry eatable ice- Please note that Free ICE from the
store at fish department should not be consumed!
4.If you pre mix a cocktail in a shaker:
Cocktail should be chilled in a shaker and placed in
ice bucket
How To Serve Beer
Beer should always be served CHILLED!
Beer Bottles (cans) should be placed in a Large Beer tub or Large Ice bucket
with Ice
Legal sample not to exceed 2oz.!
How To Serve Pre Mixed
Cocktails Pre-Mixed Cocktails should always be served CHILLED!
Bottles (cans) should be placed in a Large Beer tub or Large Ice bucket with
Ice, if your ice bucket is small for a big bottle you can always pour the
premixed cocktail in shaker and have shaker nice and chilled in ice bucket
Legal sample not to exceed 1oz.
How Clean Up your work area
- Clean your table
- Dispose the garbage bag
- Pour the leftover product out and throw away the empty bottles after your event
and notify the store manager on site that this was completed.
Binny’s Stores- LEAVE LEFTOVER BOTTLES/PRODUCT with STORE MANAGER
Independent Liquor accounts - MAKE SURE TO LEAVE USED BOTTLES WITH
THE MANAGER ON SITE!
Contacts Tatjana Tanasic, Booking Manager [email protected],
630.981.4161
Fallon Nassar, Booking Agent [email protected] 312.806.6166
Laura Schmecht, Booking Agent [email protected]
312.806.6160
Savannah Lira, Booking Scheduler/Admin
[email protected] 312.860.6807
On The Rocks Models
Office:312-265-1622
Office hours:
Monday-Friday 9am-5pm
Fax: 312-526-3141
www.ontherocksmodels.com