Minnesota Municipal Beverage Association Newsletter
(January 24, 2010 - January 30, 2010)
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As I See It...... 
 
 

Road TripA great learning tool in this industry is to see what others are doing and find out what works and what does not.

This time of year is probably the best time to get out there and visit other stores and managers and see what is happening out there.

It is beneficial to pick stores similar to your store. Look at square feet, yearly sales, and the overall demographics of the area.

Some of the things to take note of are:

·          Price structure (do they use the .49 & .99 price points)

·          Window signs

·          What do they do with sales and advertising

·          Discuss staffing and scheduling

·          Hours of operation

·          Relationships with sales people

·          Relationship with elected officials

·          Wine clubs and tastings

It can be beneficial to the manager you are visiting as well if they can pick your brain about what works for you. We all in this together and we need to know that there is support available to us; we just need to ask. It would be good to call the store in advance and let them know you are coming.

You can then come back to your store with a fresh perspective and make some changes that may increase your bottom line!

If you need assistance picking out which stores would meet your needs the best, I am sure that Paul could make some suggestions.

Nancy Drumsta
Delano Wine & Spirits
MMBA Director
Sunday Off-Sale Leading to Strong Beer in Grocery Stores
 

KJCT News

January 30, 2010

  

A newly introduced bill would allow Colorado grocery and convenience stores to sell beer with a higher alcohol content. But that has liquor stores worried.

 

Right now the state's grocery and convenience stores can only sell beer containing less than 3.2 percent alcohol.

 

The new bill would change that.

 

"We have a lot of concerns with it," says Liquor Barn owner Brand Pollock. "It would mean a lot of jobs lost because a lot of the smaller stores wouldn't be able to stay in business because the majority of their business is beer."

 

But grocery stores say it could mean a lot of money for them.

 

"I think we need a bill like that," says Family Food Town owner Kelly Myers.

 

He says since liquor stores got the ok to open on Sundays, he hardly sells any beer.

 

"I probably sold more on Sundays than I sell during the whole week. Now I don't sell more during the week than I used to on Sunday."

 

He wants to know, if he can sell one kind of beer, why not all kinds?

 

"I'm interested in offering my customers convenience," Myers says. "The lower percentage beer doesn't have as much variety."

 

Another part of the bill would allow 18-year-olds to sell and stock beer and liquor. Right now, workers have to be 21.

 

Pollock says that would give kids under 21 easy access to alcohol.

 

"It's a huge concern for keeping alcohol out of the hands of our underage community," she says.

 

We spoke to state Representative Laura Bradford, who would represent Mesa County on the issue.        

 

She said right now she's undecided on the legislation and will wait on amendments to be made to the bill before she makes a decision.   

 

 
Bartender Theft
Free Beer 
Over the past couple of weeks, MMBA has received an increased number of calls concerning bartender theft -- especially giving away free drinks.  
 
While they may think their actions are good for business ("Look at the happy customers," they will say), the business is actually suffering.
 
Here are some reasons for this type of theft, from Bob Johnson's School of Bar Management:
 

Opportunity

 

When bartenders see that little to no effort is being made to control the inventory, i.e., no weekly counting of liquor, beer, wine, no draft beer controls in place, no documentation for waste (waste sheets) and free drinks, allowing bartenders to "Z" their own register, allowing "free pour", wrong glassware, and more, then you have created the opportunity for theft. The fewer the controls, the greater the temptation to steal, and the easier it is to steal. Most owners/managers are fooled by sales. You think everything is just fine when you see big numbers coming in through the register, but it's not sales, it's the costs that ultimately determine the amount of profit. Would you rather make ten cents on the dollar, or forty cents on the dollar? Without controlling your costs, you're probably making the former.

 

Need or Greed

 

Drugs, gambling, excessive indebtedness, lavish lifestyle, kids needing college tuition, vacations, little display of self-discipline and basic values, few outside interests, constant partying, etc., creates a need for extra income. When hiring, it's best to call previous employers, do a background check that includes credit and criminal history, confirm previous jobs and conduct a thorough interview that includes testing before hiring. Do not rely on your "gut feeling" about a bartender applicant. Our industry has a lousy record of checking backgrounds before hiring.

 

Emotional Justification

 

If you are not a well-liked or well-respected manager, you may find that your theft problem is even bigger than you thought. The bar staff will steal to get back at you. They'll use "emotional justification" to rationalize the theft. For example, "I worked 2 hours extra the day before and covered a shift last week on my day off and he never said thank you."

 

No Knowledge

 

If owners and managers have little or no knowledge of bartending, some bartenders will find it difficult to respond to their direction. You might be telling them what to do, and you might be their boss, but you don't know what you're talking about - or you can't explain it very well - because you lack the necessary experience and knowledge. When bartenders become aware that they are smarter at what they do than their managers and owners, they now have more control of the business. This is not a good position to be in. If the bar is a big part of your business and you're not up on bartending techniques, perhaps some bartender training will serve you well.

A Golf Club Walks Into a Bar
Driver 
A golf club walks into a local bar and asks the barman for a pint of beer.

The barman refuses to serve him. "Why not," asks the golf club.

"You'll be driving later," replies the bartender.
 
Future Dates to Remember!!
2010 MMBA Boot Camp,
 
February 22 - 24, 2010 Breezy Point
 
 
2010 MMBA / MLBA Legislative Day
 
March 1, 2010
 
2010 MMBA Conference
 
May 15-18, 2010 Arrowwood 
 

 
Ask A Director
 
Gary Buysse
Rogers
763-428-0163
 
Bob Leslie
 Pelican Rapids
218-863-6670
 
Brian Hachey
Stacy
651-462-2727
 
Nancy Drumsta
Delano
763-972-0578
 
Lara Smetana
Pine City
320-629-2020
 
Joyce Zachmann
Spring Lake Park
763-780-8247
 
Virgene Shellenbarger
Hutchinson
 320-587-2762
 
Tom Agnes
Brooklyn Center
763-381-2349
 
Steve Grausam
Edina
952-903-5732
 
Toni Buchite
50 Lakes
218-763-2035
 
Michelle Olson
Sebeka
218-837-9745
E-Mail Me
 
Bridgitte Konrad
North Branch
651-674-8113
 
Paul Kaspszak
MMBA
763-572-0222
1-866-938-3925

 
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Frequency is the number of times an average person is exposed to your message.
 
 Frequency increases an individual's responsiveness to your ad message.
 
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Reach creates awareness, but frequency changes minds.
 
With enough momentum, nearly any kind of change is possible