Minnesota Municipal Beverage Association Newsletter
(February 13, 2011 - February 19, 2011)
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for the
As I See It...
 
Money  

With the economy where it is, we are hearing a lot about buy downs and good wine being more inexpensive.

Some of the reports I am hearing back from The Nielsen Company, who tracks everything in the world that can be tracked, is that consumers who are buying down in the wine category are satisfied with the quality of the product they are purchasing.

What does that mean?

Well in past economic downturns when things turned back around, people began to buy back up. Maybe not so with wine this time!

I have a suggestion.  As the higher price wine starts to drop, do not just lower your shelf price. Take that item and cycle in and out on a sale program with deeper discounts. This way you can show a large savings to the consumer and good grief, we know they are looking for deeply discounted items these days.

You also may want to begin to do some BOGOs. This is a "buy one get one" program. I do a lot of buy one get one free or buy one get one at 50% off.

I will give you an example of a wine I will call brand X. Yes, most of you probably carry it.

Normally I would sell brand X at $8.99 or $9.99 at about a case or 2 a month. My vendor came in with a big discount 50 case deal that got my cost down to $3.01 a unit.

I did a BOGO "buy one get one free" at $9.99 which put my gross profit at over 39% (or a 66% mark up for you mark up people).

This program was so successful we bought a second shot and moved over 75 cases.

So the question arises why not just sell it at $4.99?

I will give you one main reason, perceived value!

The customer now sees that they are getting 2 $10 bottles of wine (a perceived $20 value) for $9.99.

If you just drop the price to $4.99 your end value is only $10 bucks. Plus, they are now buying 2 bottles instead of one.

The other nice part of the equation is now that the sale is over I did not just go back to my case or two of sales.  No, I moved over 5 cases last month at $9.99 with a $3.01 cost. Yes, that is just under 70% GP, and yes, that is over a 330% mark up.

Another question that might come up is did I take sales away from other products? Sure, but I guarantee none of them had that kind of a GP%!

I will cycle this product back into the BOGO pretty soon but for now the customer is satisfied with their value!

The moral of the Brand X story is to be creative with your pricing structure. DO NOT just settle into a situation where "It costs this, so I mark it up this".

Look at what the market will bear and look at how your customers buy!

See you at "Boot Camp" next week at Breezy Point!

Tom Agnes, MMBA President

Isanti Hires New Manager
Isanti 

By Luke Reiter, EMC Publishing

The Isanti City Council has named a new manager for the municipal liquor store two months after terminating the previous manager over concerns about the store's declining profit margins.

In the regular meeting on Tuesday, Feb. 15, the Council approved John Jacobi as liquor store manager. In the meeting Jacobi described himself as having 26 years of experience working in retail, including four years as the manager of G-Will Liquors in Oak Grove.

Jacobi will take over a position that has been vacant since the Council terminated the previous manager Dec. 7 after a long-standing debate on how to salvage the store's shrinking profit margins. Finance Director Kristi Smith and Assistant City Administrator Irene Bauer have taken on managerial duties in the interim.

After the meeting Jacobi said while it would take time to get specifics, he did see room for improvement in the store.

"Basically I'm excited to make some changes," Jacobi said.

According to Jacobi his focus as a manager has been on maintaining a clean, organized atmosphere, which he intends to bring to Isanti's store.

He looks to create a "more shoppable" environment and placing a renewed emphasis on meeting customer needs.

Jacobi will assume duties on Monday, March 7.

 

Responding to Heavy Bar Discounting
No Discount 

(Last week your editor and a bunch of his friends  toured several member on-sales in Greater Minnesota.  Price was never a consideration on whether we stayed.  However, poor drink quality (including flat soda and impurities in the glass) and disengaged employees were the only reasons we failed to purchase additional drinks.)

By BarBusinessOwners.com

It's a fact of life in the bar business that some bars view discounting as the best way to operate. On top of discounted pricing, today you find some competitors engaging in 50% off deals through websites like Groupon and LivingSocial.

One thing is for sure - if you try to match their discounting and you will quickly become unprofitable. So how should you respond?

First, you have to understand that it's next to impossible to discount your way to profitability.

While it's tempting to counter the competition's discounting with discounts of your own, you have to hold firm to a policy of very few, if any, discounts and instead emphasis areas of your bar where you can successfully compete without losing money.

This means you need to accentuate any and every way your bar has a competitive advantage versus your competition.

Most customers don't go to bars to simply find the lowest prices.

Instead, they go to bars that offer an ambience they like that's also a fun place to hang out.

While price is important, it can be successfully challenged if what you offer is sufficiently attractive where customers don't mind paying more in order to experience your bar.

 
How to Respond to Heavy Discounts

When faced with a competitor who primarily engages in discounting, your bar needs to focus on the following:

 
Fun and Exciting

Customers want to hang out where the atmosphere is fun and exciting. Anything you can do to raise the level of excitement in your bar will be the most effective way to combat discounts.

Surveys of bar customers show that the number one reason one bar is favored over another is due to it being the place to be because it's a more interesting and fun place to hang out.

 
Friendly to Females

In most bars, the rule is that if you want to attract the men, find a way to get the women first. Do this and the men will follow.

Your Staff is More Welcoming

People like to go to places where they are appreciated. This is more than being friendly to your customers. It means your manager, bartender, and servers using your customers' names, thanking them for coming in, and asking them to return.

The better your staff is able to connect with your customers, the more welcomed they feel and the greater chance they will return in the future.

More training is usually required in order to get staff to "buy in" to being more welcoming to your customers. Keeping friendliness to your customers top of mind will create more consistency in how this is delivered.

 
Employee Morale is High

Make a list of everything that is impacting employee morale negatively and then set out to fix these areas one by one. Negativity will severely hamper your bar from being seen as a friendly place for your customers to spend time.

Areas to focus on include negative employees, underlying issues that need addressing, employee disputes, uncertainly about schedules or job responsibilities, etc. The sooner you fix any existing problems affecting morale, the quicker your bar will be viewed as having a welcoming and friendly staff all the time.

 
Your Drinks Are Served Properly

Make sure that your draft beer is poured properly, bottled beer is served at the right temperature, your mixed drinks include the appropriate alcohol amount, garnishes and done properly, etc.

Customers are willing to pay more if they are receiving what they expect. Your competitors engaging in drastic discounts are extremely likely to be cutting corners to try to offset their discounts. You have a competitive advantage here as long as you serve your drinks full strength, at the right temperature, and with the right presentation.

Your Bar is Extremely Clean

Many things give your bar a reputation for being clean. These include spotless rest rooms, a clean bar area, clean tables, booths, and bar stools, clean uniforms, a clean parking lot, clean windows, clean doors.

Having a clean bar is very appealing to your customers, especially your female customers, and is an inexpensive way to gain a competitive advantage over your competition.

Community Involvement

Many customers prefer to support businesses that give back to their community. The more ways you can establish your bar as a community minded business, the better. This ranges from holding charity fundraising events in your bar, sponsoring local sports teams, donating meeting space in your bar in off hours, etc.

Community involvement gives you an firm advantage over competitors who don't place any emphasis in this area. Once customers like your bar, and like how involved you are in the community, they likely will not even visit your competitors, making their discounting a non-issue.

 
Your Bar Focuses on Repeat Customers

A final way to negate the effect of your competitors discounting is to put repeat customer strategies in place so that your existing customers return to you again and again.

Summary

As you can see, there are numerous low-cost steps you can take to make your bar more attractive to your customers and a more exciting and fun place to hang out. You must resist the temptation to counter discounts with discounts of your own. Matching discounts will only result in the low price competitor reducing prices even further.

Instead, differentiate your bar from your competition so that you stand out as better in many different areas that customers value. Remember, customers will spend more if they feel they are getting more.

 

Future Dates to Remember!!
MMBA Boot Camp

February 21-23, 2011
Breezy Point Resort

Click Here for Details
 
MMBA Scholarship Deadline
 
May 1, 2011
 

 MMBA Annual
Conference

May 22-24, 2011
Arrowwood Resort

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

Michael Friesen
Hawley
218-483-4747

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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Wine 101
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WAABI to Retire
WAABI

(Minnesota WAABI has been a very successful chapter for many years) 

The Board of Directors of WAABI (World Association of the Alcohol Beverage Industries, Inc.) has voted to dissolve the 67 year-old volunteer group, citing declining membership and corporate support.

Organized in 1944, the original name of the group was Women's Association of the Allied Beverage Industries, Inc. The first chapters outside the home base of New York City were organized in 1947. Active membership was restricted to women - often the wives of industry executives but also including many women who worked at all levels of the industry. Men were admitted as Associate Members only until 1990 when WAABI eliminated gender-based membership rules and changed its name to World Association of the Alcohol Beverage Industries, Inc.

Throughout its history WAABI had active chapters in dozens of large and small cities across America. WAABI always placed a high value on industry unity and encouraged active participation by people from all segments and tiers of the industry.

WAABI was perhaps best known for extensive charity work, especially on behalf of Sky Ranch for Boys, as well as for dozens of other good causes. WAABI members not only raised a great deal of cash for Sky Ranch, they also gave generously of love and concern. WAABI members "adopted" boys (with the permission of their legal guardians) while they were at Sky Ranch, and made sure they had a steady supply of encouraging notes and small gifts at holiday time.

Mike and Tom are Chatting at the Bar..

Golf
Mike and Tom are chatting at the bar.
  
"I just got kicked off the course for breaking sixty," Mike says.
  
Tom looks at him,   "Breaking sixty?  That's amazing!"
  
Mike smiled and said, "Yeah!  Who knew a golf cart could go that fast!"

Once you accept the inevitability of perpetual change, you can abandon your quest to gain control, and instead go with the flow