Minnesota Municipal Beverage Association Newsletter
(March 21, 2010 - March 27, 2010)
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for the
As I See It...... 
 
 

BrainMy recent visits with municipal managers has illuminated a common theme; "There's no time to manage!"

As I see it, that's really the only thing that any of us should have time for.

There are only so many hours in a day. Set aside at least one day per week to analyze your business. This can be in any increment of hours that works for your schedule.

Where are you going?  What is your business plan? Who are your customers now? How do you expand your customer base?

How are you going to get there?  Which products make sense for your business journey?

Are you currently maximizing your profitability? Review your pricing regularly. Place you're pricing comfortably in the center of your market. You lose customers if your pricing is high and you lose dollars for your city if your pricing is too low!  Check out a .49 and .99 pricing strategy! It will make you extra money.

Who do we want to take along? Support those that support you; utilize our Commercial Members. Do you purchase from industry partners or an order taker? There should be at team effort with your salespeople! Their agenda may not be the same as yours.

Your sales representatives can email you current monthly promotions. If this option does not exist have them give you a paper copy. If you are not receiving this information, you are not using the entire set of tools necessary to operate your extremely vital enterprise fund.

Dairy Queen is a billion dollar corporation and there are very few items on their menu over $5.00.  Your profit is also gained in small, incremental steps. In order to take the correct steps you have to plan. It's really the only thing you do have time for!

Gary Buysse
Rogers Liquor Manager
MMBA Director
Northome Liquor Keeps Property Taxes Down
 
Northome By Emily Gedde, Blackduck American

Northome Liquor Store's Head Bartender, Angel Stradtmann (picutred) doesn't let slow business months get the best of her spirits. In fact, its quite the opposite. She uses this time period as a learning experience on how to improve and grow as a business.

"Normally we feast or famine in this bar and it is famine season right now," Stradtmann said.

The "famine" doesn't slow her down, though.

"Last weekend I had a DJ with great music, giveaways and drink specials," Stradtmann said. "I will do the same thing next month."

The liquor store offers activities during the week as well. Monday night is BINGO night, which according to Stradtmann has a very large pot going; Tuesday night features Texas Hold 'Em and Wednesday night will soon have wine tasting.

"It is really nice that the liquor store has the extension of the community room to house all of these events and activities," Stradtmann explained. "I want to utilize that room as much as possible and make it user friendly for every age group."

Stradtmann noted it can be easy to have a sour mood when business is slow.

"Like I said, we are in the famine months right now, you have to do anything you can to raise spirits for your employees and yourself," she said.

Employee motivation comes easy for the staff Stradtmann has.

"The staff that I have helps in decision making just as much as I do," she said. "I want to know what they think we should do for specials, off and on sale, the community room, basically everything. They work the nights - they know what customers want and what they want to do."

Because the liquor store isn't even a year old, Stradtmann said there is still so much growing and learning to do.

"Our staff does a good job at talking to the people and finding out what they want and what they want to see happen here. After all, it is the city of Northome's bar," she said.

Stradtmann said she wants to spread the word about how businesses like the liquor store prevent property taxes from going up.

In our budget, we put a lot of money back into the general fund to the city of Northome. Anyone can walk into city hall and look at how much the liquor store puts into the general fund and how that keeps property taxes down," she said. "I think people would be surprised at what they found. All of those records are public, anyone can utilize that."

 

 
Rethinking the Front End
Cash Register 
If you are an off-sale retailer, when was the last time you took a look at your front end - that critical area between the shopping aisle end caps and the far end of the check-out lane?
 
Many customers consider the checkout experience, especially the time spent in line, something to be avoided or endured, but certainly not enjoyed.  Because it occurs at the end of the trip, the loss of time, control and personal space they feel in this area of the store can taint the entire shopping experience.
 
A recent study published in Progressive Grocer magazine took an in-depth look at this subject.
 
 
 
Beverage Pairing 
 
Food & Beverage 
The following article is written toward facilities with a full food menu.  However, the concept applies to everyone with a food license. Think beer & pizza, Auto Fry appetizers etc.

 
Beverage pairing isn't a new concept, but you'd be surprised by how many bar operators don't include pairing as part of their menu or standard order taking procedure.  Learn how to pair and sell more beverages to customers. 
 
How to Pair
 
As rough guide, match lighter foods with lighter beverages, and heavier, richer foods with bigger, more full- bodied drinks.  Drinks like wine and beer can either compliment or contrast with the paired dishes - but due to the strong flavors of most spirits, cocktails should always compliment rather contrast.  
 
When to Suggest
 
Start suggesting food and drink pairings before your customers order
by placing pairings on your menu and your specials board.  You should
also enlist your staff to suggest drink pairings when customers order.
Based on what a customer orders - from appetizers to desserts - your
servers and bartenders should have a quick list of beverage suggestions
that will compliment the customer's choice.  
 
Set a Price for the Pair
 
Another way to maximize food and beverage pairings is to have a set
price for a food and beverage combination.  For example, the teryaki
duck wings are $12 on their own and a glass of Columbia Crest Horse
Heaven Hills Chardonnay is $7 on it's own, but if a customer orders
both together, the price is $16.  This helps customers add on a
beverage or a food item because it seems like a great value.
 
Remember to set the combination price as something that looks like a deal to the customer but is still profitable for you. 
Future Dates to Remember!!
 
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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Upcoming Trainings
BAT Logo
Bob Leslie will be conducting Beverage Alcohol Trainings in the following areas:
 
April 11:
Buffalo Lake - NOON
 
April 18:
Ivanhoe - NOON
         
April 25:
Baudette - 10:00 am
 
May 2:
Kenyon - 10:00 am
 
Contact Bob if you would like to attend one of these trainings
or would like to schedule one for your facility.

 
His information can be found above, in the
"Ask a Direction"
section.
 
A Man Walks Into a Bar
Brodie
 A man walks into a bar and sits down next to a man with a dog at his feet. 
 
"Does your dog bite?" he asks.
 
"No."
 
With that, he leans down to pet the dog, who proceeds to snarl and bit his hand.
 
"Hey!  I thought you said your dog didn't bite!"
 
"That's not my dog."
 
Every job is a self-portrait of the person who does it.
 
Autograph your work with excellence.