Minnesota Municipal Beverage Association Newsletter
(April 5, 2015 - April 11, 2015)
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As I See It...

It's hard to believe in just over a month from now we will be in Alexandria at Arrowwood Resort for the MMBA Annual Conference. 

 

I hope you will all consider taking time out of your busy schedules and sign up to attend this year's conference.  

 

It is a great way to meet fellow managers, supplier reps, learn what is happening in our industry and of course networking.


Last week John had a great article on purchasing and how things are different in the outstate vs metro.  

 

I hope this doesn't seem redundant given what was written last week.

 

We all know the market has changed in the metro and many retailers are still trying to figure out what is the best way to adapt to all the changes. 

 

At this point I don't think anyone has got it all figured out. 

 

Some retailers have had some success trying to match prices; others have had success bringing in proprietary brands that Total carries.

 

Here are some thoughts on things you can try to help win back customers and increase sales:

 

* Right now in the metro the days of making 30% to 35% GP on wine on national brands on a regular basis has changed and you now are looking at a 15% to 25% GP instead. Look at working with a smaller supplier that doesn't do major business with the big box retailer and work on building a brand where you can make higher GP's.

 

* Never miss an opportunity to let your customers know how much their business is appreciated and that all your profits go back to the city.

 

* Make sure your stores are clean and well kept.

 

* Fix things that are broken and update things that you can.

 

* Become more involved with community events if possible.

 

* Look at special promotions to help drive traffic to your store.

 

* Greet and thank every customer every time!

 

* Train your staff to be more knowledgeable.

 

* Believe it or not but your sales reps can help make you money. When they are asking for a new placement, what are you getting in return for allowing that product on your floor or shelf? Does the sales rep work for his displays or shelf space or do you just put it in "because?"

 

* If your salesperson is not willing to help sell the product through, doesn't want to do tastings, fails to provide proper POS, then do you need that product or would you be better off looking at a product that is a proprietary brand where you can make a higher GP.

 

* Share what is working with others. This is not collusion.

 

The upcoming conference is a great way to share your success stories and even your failures as we all can learn something from the good and the bad.


Have a great spring and I look forward to seeing many of you in May.

 

Steve Grausam

Edina Liquor 

The CULTURE of Customer Service Continues

Your humble editor just returned from another trip to the Masters.

Last year I wrote the following, which was again in full force this year:

Your humble editor had the opportunity to go to the Masters golf tournament a few weeks ago.

For the golfers out there, it really is surprising the elevation changes on the course.  The many hills are difficult to see on television.

For everyone, one of the most impressive parts of the tournament is the customer service CULTURE that is exemplified by each and every staff member. 

It came from everywhere - from contract security personnel, to food stand employees to restroom attendants.  (FYI, the restrooms are probably cleaner than the ones in your house.)

It was, "Yes, sir.  Welcome to the Masters. How can I help you?  Is there anything else I can do for you?" Etc.

In fact, I told a young woman helping me purchase a shirt to call me by my first name instead of "Sir."  She apologized and said it is the way they are trained and is a hard habit to break.

We can all learn about customer service from the Masters.

A full morning will be dedicated to customer service at the upcoming MMBA Annual Conference. 

Tapping Into Employees' Hidden Talents
Idea

Amanda Baltazar, nightclub.com  

 

Have you ever been drawn into a bar or nightclub due to a beautifully designed chalkboard outside or eye-catching photography in marketing materials?

 

Chances are those items were created by staff at the venue and not by someone professional that the owner paid.

 

Using employees to help your business is a sound financial move, but also leads to happier staff members and better retention, says Bryan Mattimore, co-founder and chief idea guy of The Growth Engine Company, Norwalk, Conn., and author of Idea Stormers-How to lead and inspire creative breakthroughs.

 

"When people have an opportunity to contribute, they have pride in it and they take that with them," he says. 

 

"The turnover in this business is incredible.  

 

This is how you build culture and loyalty; it makes them feel part of your family."

 

It also builds excitement too, he says, "and more ideas create more ideas so it creates more energy because it's fun.  

 

Employees want to be part of something that's fun and is growing, even if some of the stuff you're trying doesn't work.  

 

Ideas are so powerful for loyalty, fun, and for the bottom line."

 

But how can you tap into your employees' innate strengths and their skill sets to help your bar or nightclub flourish?

 

Make it easy for them to provide their ideas and let them know they're being heard, says Mattimore.

 

He suggests having a whiteboard that everyone can access. 

 

In the center of it, write the idea you want input on, whether it's how to boost your social media followers or how to decorate your bar for July 4, in a circle in the center. 

 

Leave a pen handy and ask your staff to write their ideas around the challenge in the center for a week or so.

 

"By the end of seven days you tend to have a lot of ideas; you can then pick a few and do them," Mattimore says. 

 

"The cool thing is that it really builds-one idea sparks another idea which sparks another idea. 

 

It's an incredibly simple and effective way to get feedback from employees."

 

If your employees are reluctant to participate, turn the idea process around, says Mattimore, and use the Worst Idea Technique. 

 

Ask your staff for their worst ideas for a problem you're trying to solve, such as how to cut costs at the bar. 

 

This works well, he says, because they can't fail by not providing a good idea. 

 

Then, when you've gathered some terrible ideas, "use one very bad idea and turn it on its head to make it a good idea," he says.  

 

(Your humble editor loves this idea.  Let me know if you try it and how it goes.) 

God is Watching!!

The children were lined up in the cafeteria of a Catholic elementary school for lunch.

At the head of the table was a large pile of apples.

The nun made a note, and posted on the apple tray,

 "Take only one. God is watching."

Moving further along the lunch line, at the other end of the table was a large pile of chocolate chip cookies.

One child whispered to another, "Take all you want.

God is watching the apples."

It's annoying to be disapproved of by people who know only half the story, especially when you're not sure which half they know.


Future Dates to Remember
2015 MMBA Annual Conference

May 16 -19
Arrowwood Resort

Ask A Director

Gary Buysse
Rogers
763-428-0163

Cathy Pletta
Kasson
507-634-7618
  
Bill Ludwig
Paynesville
320-250-3325
  
Candice Woods
Hutchinson 
320-587-2762
  
John Jacobi
Isanti
763-444-5063

Michael Friesen
Hawley
218-483-4747

Lisa Kamrowski
Nevis 
218-652-3135

Steve Grausam
Edina
952-903-5732

Toni Buchite
50 Lakes
218-763-2035

Brenda Visnovec
Lakeville 
952-985-4901
 
Bridgitte Konrad
North Branch
651-674-8113
  
Shelly Dillon
Callaway
218-375-4691
  
Karissa Kurth
Buffalo Lake
320-833-2321
 
Paul Kaspszak
MMBA
763-572-0222
1-866-938-3925

 
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We believe Minnesota's current alcohol regulations are smart, balanced, and supported by many citizens and our local small businesses.    

    

They work well for Minnesota!

 

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5 Ways to Kill Your Dreams

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