It’s the Second Visit that Matters!

Almost anyone can make a great first impression

Andy Blue of Tasting Panel Magazine, in his November 2017 editor’s letter about new restaurant openings noted the importance of first impressions. He refers to those consumers who endeavor to visit restaurants immediately after their openings as “Samplers”. They love being early on the scene, asking their friends if they have yet visited this or that new restaurant and then enjoy bragging rights as first responders by sharing their ratings and recommendations. The window for restaurants according to Andy is about 60 days, after which the “Samplers” lose interest and move on to the latest shiny food scene entrants.

What happens then?

In a dynamic and robust market, if the restaurant hasn’t made an exceptional and astounding first impression the “Samplers” will not revisit. They have moved on and may never be back. I remember the old rule that you’d try a restaurant 2-3 times before coming to a conclusion, but maybe it wasn’t as competitive then, the news cycle was longer, or the economy wasn’t as healthy as it is today.

So how does this apply to your winery business?

We all know the adage – there is only one chance to make a great first impression, so I won’t go into detail about all the things you must do today to impress customers and deliver a premium experience. However, I was recently surprised and disappointed after visiting an urban winery and tasting room with friends. I wasn’t familiar with their wines or location so I was excited about the outing, and didn’t call ahead or mention my industry affiliation as a winery publicist.

Our visit inspired this article and reminds me that if you can’t make a good first impression, the second visit is a non-starter. Here’s what didn’t happen 1) No greeting from staff or owners when we arrived 2) No menus for almost 5 minutes 3) No water was offered (although food was available to purchase) 4) Wine lists arrived without any explanation of the wines, many being proprietary blends with unfamiliar names 5) No one asked if it was our first time here in which case an introduction and explanation would be warranted 6) We waited another 5-10 minutes to order. 7) And the final straw… the owners were fiddling with their music system, selecting LPs to play (they do have good taste in music) and never took a moment to stop and introduce themselves, which would have mattered. I think you get the picture.

So what about that second visit?

We left having enjoyed the wines and our conversation, but unanimously agreed we wouldn’t return. There are too many other wine bars and tasting rooms that get it. This applies to your wine business because good wine and a hip venue are no longer enough. Exceptional and astounding customer service (however that relates to your brand) is required.

It’s the return visit that matters. Recurring revenue streams are built when new consumers have been pampered and indulged and decide to bring their friends and family. This is when they give you give you permission to market to them, buy your wines and join your wine club – because they can relate to your brand. You made them feel special. If you are interested in becoming an exceptional customer service winery business, please read What is your Tasting Room Strategy? Have you communicated your strategy and tactics, and choreographed it with your staff? If not, do it soon lest you be forgotten.

CARL GIAVANTI is a Winery Publicist with a DTC Marketing background. He’s going on his 9th year of winery consulting. Carl has been involved in business marketing and public relations for over 25 years; originally in technology, digital marketing and project management, and now as a winery media relations consultant. Clients are or have been in Napa Valley, Willamette Valley, and the Columbia Gorge. (www.CarlGiavantiConsulting.com/Media).

 

 

 

 

 

 

Does Social Media Help Me Sell Wine?

The Ultimate Question. The Ultimate Answer?

Engaging in social media is like having your own PR department. I like to call it Consumer PR. You are initiating a conversation about your winery and presenting your brand to the public. For small wineries this can be a little scary due to perceived loss of control. Traditional media approaches like press releases, media outreach, advertising, and submitting wines for review are very important, but for small wineries the potential new audience reach and the economics around social media are compelling.

One of my long time clients recently said “Social Media is a waste of time.” This is puzzling to me because this is one way many people like to communicate. Interestingly, this specific winery has more social followers and gets more engagement than most other wineries. I believe that proving social media helps sell wine is the real issue. Before social media, could a winery prove that advertising, media coverage, events and festivals, or printed materials helped sell wine? Does anything other than hand selling wine help sell wine? The answer is yes and no, and proof requires vision, commitment, patience and an earnest effort to track and analyze the results of your marketing efforts. The reality is that the path to purchase is more complicated than ever and interconnected with other marketing efforts.

Brand Impressions

Brand image is incremental. Marketing professionals have long said that it takes between 7 – 13 touches to get a new customer commitment to purchase. With social media, wineries can achieve those touches and targeted impressions much faster than with traditional media approaches. Remember that the nature of social media is social, and that winery promotions typically should be a mix of informational (80%) and promotional (20%). In other words, establish your credibility before “The Ask.” Writing educational articles for your website about relevant wine topics and responding to all queries and comments is a great way to do this.

Engaging Consumers

Your DTC strategy is predicated on having a unique message – See my article What is your Voice? With social media, it’s easy to take an image based approach. Use Instagram and Facebook. Tag people, other wineries, wine industry businesses and associations to spread your message. Use photo captions and hashtags to focus on those customers who engage with brands online to expand the conversation. These customers spend more on average and have identified wine as an “Interest.” This makes targeting the conversation much easier. Twitter now allows images without character count, and using category hashtags like #wine #pinotnoir #winery #tastingroom help Twitter users search and find your posts.

Amplifying your message

Most people won’t act unless you ask them to. Include one (no more than two) call-to-action in every post, and include a link to your website or shopping cart, or dedicated landing page. You should always ask for likes, follows, comments, shares, tags, or check-ins to prompt readers to engage and help extend the reach of your message and ultimately build your base. Additionally, and unfortunately, most of your social media posts won’t be seen unless you advertise on social media, so having a modest monthly budget for this is imperative.

Consumer PR

Wineries understand the 3-Tier system. Here’s an analogy. “Social Influencers” are the distributors of impressions and a channel to new followers and potential buyers. Influencers can be print or online writers with a strong social presence and lots of followers – photo journalists; wine, food or travel bloggers; videographers or podcasters. They can also be consumers or brand ambassadors with strong wine interests and lots of followers. You can develop and nurture relationships with these influencers on a casual organic or paid basis, but it is certainly another way to amplify your message and indirectly sell wine by using social media.

The Ultimate Excuse

The ultimate excuse I hear from small wineries is – We’re just a small winery. We don’t have the staff or capacity to spend lots of time on social media, tracking and analytics, or marketing in general.

The Ultimate Response

The ultimate response is that you really don’t have any choice, and we already know the reasons – too many wineries, too few viable distribution options, limited access to on-premise and off premise outlets, and too much big money moving into your market with the wherewithal to promote their brands. And trust me; social media is just one of the tools in their arsenal. Does Social Media really help sell wine? Probably not directly, but if you stay top of mind, you will sell wine when people are ready to buy, otherwise you may easily be forgotten.

Mobile Marketing is a Mindset

It’s also a Wine Marketing Strategy

Note: This article originally appeared in Vineyard & Winery Management Magazine, July-August 2016. Below you will find an introduction and excerpt. A complete .PDF copy of the article is available upon request.

It’s time to be mobile (which is to say, nimble). The marketing tactics that worked for you in the past may not be effective going forward. Don’t let the pace of technology pass you by. Yes, you’re the “publisher” of your brand stories and your wines, but consumers are the “editors” as well as the buyers you need to connect with the most — and on their terms. Amy Gross, founder of the Wine4.Me wine app, which creates unique taste profiles to match users to their favorite types of wines, offers this insight: “The wineries that meet their customers in the digital space will be the ones that thrive.” You can add “survive” to that as well.

What is being Mobile?
The acceptance of and interest in doing more on mobile devices is extremely high and growing faster than we can imagine. We’re all becoming extensions of our phones and tablets, and so should your winery’s business. In 2014, we reached the “tipping point,” where there were more mobile phones in the world than people. It’s simply grown from there. Mobile marketing is a mindset that every winery needs
to adopt because your competition already has. Being mobile also means getting untethered. Get away from the cash register or point of sale system. Get out from behind the tasting bar. Be among and interact with your customers.

Be Mobile Responsive

“Mobile responsive” is a clever term that acknowledges we live in a multi-device world, including desktops, laptops, tablets and phones with different operating systems and screen sizes. Therefore, the design of your website needs to respond to the device on which it’s displayed. But being mobile responsive also includes recognizing how people respond while on their mobile devices. For example, people are more likely to reply faster to direct messages and texting, rather than traditional e-mail, because they’re checking their mobiles all the time and messaging is immediate.

Top 10 Tips to Implement Now

You can email me at cgiavanti@mindspring.com to receive a .PDF copy of the entire article including the “Top 10 Tips” as it appeared in the July – August 2016 issue of Vineyard & Winery Management Magazine.

Why Email Marketing Part II?

The Persistence and Benefits of Email Marketing

Co-Authored by Carl Giavanti & Patty Ross

This article is an update from Part One which I shared with The Grapevine Magazine readers in July 2015. It’s my feeling that email marketing is more important than ever as a strategic part of your DTC Marketing programs.

Why does email marketing persist? I ask this because there are so many other exciting marketing subjects such as next gen wine clubs, experienced based tasting room programs, paid advertising on social media platforms, text marketing, mobile marketing, and Winery PR. To paraphrase, it appears that the death of email marketing has been greatly exaggerated. And here’s why – Patty Ross, a DTC Consultant Network member, and owner of Virtually For You says “For every $1.00 invested, email marketing is shown to return $44.25 according to a study by EmailExpert on the ROI of email marketing. It has the highest conversion rate by far of any other form of direct marketing.”

Email marketing persists because it’s affordable and indispensable to your DTC success; and email marketing is one of the best ways to facilitate communications and build brand loyalty; and to promote either owned content (your website, blog, photos, videos, etc.), or to use earned media (your 3rd party endorsements, media coverage, accolades). It also persists because it is low risk to subscribers, permission based and your followers will receive information related to their specific interests.

Benefits of Email Marketing:

  • Subscription is opt in and can easily be cancelled, so there is little risk for new followers
  • Subscribers will receive your communications, unlike social posts which are now highly filtered
  • Can promote adding your email to address books, and your email will definitely land in Inboxes
  • Email Marketing System publishing is now highly integrated with social media networks
  • Analytics and Tracking allow you to see results (opens, clicks, bounces), so you can take action
  • Multiple collection options include paper signup forms, iPad or Tablets, your website, and POS

How to Get Started

If you are not already sending emails to your lists, start by creating an annual marketing calendar. Map out the full year, considering all holidays, winery club events, new releases and area events you may be involved in. Then fill in the calendar with promotions you may typically run like Black Friday specials, library releases, etc. Putting your winery business on a calendar ahead of time also helps you see what you might need to plan to attract new visitors and bring in wine club members on a regular basis. This may seem basic, but many wineries tend to operate “on the fly” and give up when they run out of ideas. You can always adjust the plan as you add events or promotions, but get the foundation down.

Test, Test, Analyze and Test

Once you start sending emails, make sure you test different types of emails, do split tests known as A/B testing to see what different approaches work best and analyze the results so you can adjust your approach next time. All E-Mail Marketing platforms provide basic analytics like open and click through rates. You can also link your emails to Google Analytics and create “goals” to follow the links and clicks all the way to a sale. You should know the basics of Opens, Clicks and Conversions to help you get the most out of your email campaigns.

All of this brings me to the point of this article. Email Marketing is a proven driver of actions you want your current and prospective customers to take. It’s inexpensive and you can segment and target your audience specific to their interests and track the results. If your winery has a tasting room, this is where you drive traffic to promote your wines, and where you’ll be able to really connect with people. And, if subscribers are out of state, you can communicate by pointing them to your website and hope to transact business there. If you’re one of my email subscribers and read this article in my next newsletter, I’ll suggest that you “click here to read more”, which takes you out to my website blog page where this article resides. I want you to read the conclusion of this article on my website, which is my point here. It’s difficult to sell wine with newsletters and social media, but you can create calls to action that take your customers where you can sell wine, either in person or on your website.

Successful Content Marketing is imperative for small producers to build their brands and to sell with direct to consumer. Targeted content increases the likelihood of success. Use strong Subject Lines to build immediate curiosity as attention spans and reading times are so short these days. Segment your email lists and deliver content relevant to specific group’s interests. Shipping promos for out of state subscribers and local events for those in state are simple examples.

How many email subscribers do you need? The answer is as many as you can get, and more specifically a minimum of 1,000 to 5,000 are good goals. If you aren’t already incenting your staff to sell signups, please do so. I attended the 2016 DTC Wine Symposium and the range of spiffs paid per signup was reported as $1-$5.00 each. Sound like a lot? Would you pay $2.50 for a return on investment of $44.25? You bet you would.

Be Consistent!

I can never say that enough. Consistency is truly the key when it comes to e-mail marketing. Don’t send out one email and then give up. Don’t be afraid to send more emails to general interest subscribers; and your club members want to hear beyond reminders to update their credit card. Use the 80/20 rule (Educate/Promote) and you’ll be fine. Your subscribers will appreciate it, and when you do offer special deals they’ll take notice. And don’t relegate e-mail marketing duties to your already busy wine club or tasting room manager where the job of sending e-mails usually falls behind taking care of visitors, doing tours and washing glasses. Find a dedicated person to help you keep the calendar on track! Newsletter marketing will boost wines sales and the effects can be immediate.

CARL GIAVANTI has been involved in business marketing and public relations for over 25-years; originally in technology, digital marketing and project management, and now as a winery media relations consultant. Carl started by focusing on DTC Marketing for wineries 7 years ago, and formed a Winery PR Consultancy over 4 years ago (www.CarlGiavantiConsulting.com/Media). Clients are or have been in Napa Valley, the Carneros, Willamette Valley, and the Columbia Gorge.

PATTY ROSS, owner of Virtually For You (http://www.virtuallyforyou.com) has been assisting wineries and other small businesses with digital marketing, social media, email marketing, tasting room support and wine club logistics for almost 15 years. Patty’s has helped winery clients in Napa, Sonoma, Monterey, Mendocino and Paso Robles, and currently resides on the Central Coast of California.

CONTENT Drives Winery Recognition; Now More Than Ever

Leveraging all three types of content is critical for small producers

Let’s face it; brand building was easier 20 years ago. Small production wineries today are in an extremely competitive environment. There are close to 9,000 wineries and growing in the U.S. alone. International brands are flooding our markets with good quality and aggressively priced imports. Add to that the consolidation of U.S. distributors, and you have lots of boutique wineries desperately seeking attention and representation from far fewer distributors. Twenty years ago it was not uncommon to be 100% allocated to wholesalers. Today, this is not a realistic model. Here are some wine market facts to consider:

  • 1995 – 2,600 Wineries and 3,000 Distributors*
  • 2008 – The Great Recession starts. Distributors consolidate their books and themselves, and focus on larger, well-known brands
  • 2015 – 8,800 Wineries and 700 Distributors*
  • Today – Distributors work hard selling major brands, and are not necessarily looking for small producers with premium-priced wines
  • Today – five or six national beverage distributors control 65% of all wines wholesaled nationally
  • Today – Large retailers have monopoly power. Retailers with private labels are proliferating and call the shots (Total Wine, Trader Joe’s, Costco)
  • Today – There are fewer print publications with paid staff journalists and wine columns to discovery and report your winery story, and review your wines
  • Today – Wine journalism as a whole is moving from print to a digital medium. How will these outlets generate revenue? They will be looking to you for advertising and/or sponsorship dollars
  • Today – Online wine writers continue to proliferate. Which ones are in your strategic markets? How many are credible and have impact?
  • Today – Wine publications are starting to screen your wines in advance of permitting submissions due to sheer volume alone
  • Today – Wine publications may want you to pay for high scores with label placement and ads in their print and online editions
  • Today – It’s a pay-to-play world and getting consumer mindshare and media recognition can be difficult and expensive
  • Today – Wine consumers are overwhelmed with the sea of wine available
  • But – All is not lost! Please read on!

Today’s challenging marketplace requires small wineries to take control of your own destiny – both DTC Marketing and Wine Media Outreach are the key. Distributors are (for the most part) not going to help you “build your brand” unless there is a quick ROI and minimal risk. It is essential for small producers to tell their own stories, and get their brands and wines to market and be recognized by consumers. I talk specifics on how to get coverage for your brand in this article: Winery PR in a Pay-to-Play World.

All of this brings me to the point of this article—the critical importance of Content. Let’s review the three types of marketing content: owned, paid and earned content.

Owned Content is what you’ve created and actually own—your website, social media platforms, winery blog and news, photos, videos, etc. Paid Content is exposure you purchase—advertising, label placement, etc. And finally, Earned Content is the most important if you want to expand your reach beyond the subscribers and followers you already have and are already marketing to.

Earned Content or Earned Media are third party endorsements by wine writers or other media outlets —media coverage for your brand that results in accolades like feature articles, media mentions, wine reviews and scores. This is also why brand building through media outreach is imperative, as there are too many wineries for writers to discover unless you are being proactive. Can you still be a wine media darling just by making exceptionally good wine? Maybe, but don’t count on it. Put a media program in place to ensure your news and Your Voice is heard.

This area of Earned Content or Earned Media is important because it contributes to the library of content your winery can use in its marketing efforts. Wine is still an esoteric luxury purchase for many consumers, and they rely on expert opinions to support their buying decisions. Links to articles, podcasts, and video interviews about your brand are great marketing content. Share your scores, medals and other achievements in your general interest and wine club newsletters, and on social media. These are the bragging rights that you’ve earned, and that makes a huge difference in today’s wine world. On the flip side, garnering media attention but not doing anything with it, such as mentioning and linking to it on your website, blog and social media pages, is a terrible waste of a precious resource.

Despite our new 21st Century challenges, these are actually sunny days for the premium wines category. Get your Marketing and PR game on now, and bank enough Earned Media content to help you weather the more difficult times to come.

*Source: SVB 2015 State of the Wine Industry

CARL GIAVANTI has been involved in business marketing and public relations for over 25-years; originally in technology, digital marketing and project management, and now as a winery media relations consultant. Carl started by focusing on DTC Marketing for wineries 7 years ago, and formed a Winery PR Consultancy over 4 years ago (www.CarlGiavantiConsulting.com/Media). Clients are or have been in Napa Valley, the Carneros, Willamette Valley, and the Columbia Gorge.

Beyond “Food Friendly”: Pairing Suggestions That Actually Help Sell Your Wine

Guest Post by Deirdre Bourdet, CEO of Hedonism Ink

People have been consuming wine and food together for thousands of years, because wine generally makes your food taste better — and food generally makes your wine taste better. Smart tasting rooms offer guests a bit of charcuterie, nuts, or other wine-loving snacks to sample with their wines, knowing that these few bites will make the wines — and really, the whole tasting experience — immensely more enjoyable. A thoughtful food match can transform a mousy wallflower of a wine into a celebrity rockstar … that surprise new favorite that people feel compelled to share with all their friends and followers.

If we know people like to drink wine with food, and we know wines taste better with food, then why do so many wine producers give the issue of food pairings short shrift in their marketing strategy? Few wine descriptions, tasting notes or sell sheets include any information at all about successful food pairings. Some offer up the revelation that a wine is “food friendly” (a term most consumers read as a warning not to consume on its own), or advise that it “pairs well with pasta or grilled meats.” These kinds of vague, obvious suggestions are absolutely useless — as well as a lost opportunity to educate your consumer on the many excellent ways they can enjoy your wine.

Let’s review the basic facts of food and wine pairing: a successful match depends almost entirely on how you season the main ingredient of your dish, rather than the type of protein or dish. Many seafood dishes are transcendent with red wines, and many meat dishes (particularly southeast Asian dishes) are far superior paired with white wines. Many salads are delectable with red wines, and pasta can pair with any wine on earth, depending on what comes with it.

Unless your pairing suggestions offer advice on the flavors and preparations that complement your wine, you’re not giving your customer any useful information to guide them on how and when they should consume your wine. In my opinion, this is a total marketing fail — especially for classically styled or funky wines that don’t show particularly well without food.

So, what to do? Obviously it’s impossible to describe every single dish and preparation method that would flatter your wine — there are just too many options. But even on a back label or a shelf talker, you have enough room to point out a few specific seasonings or flavors (e.g., fresh goat cheese, basil, tandoori spice, mushrooms) that would complement your wine. Rather than just matching the aromas already in the wine, try to focus here on flavors that will harmonize and build on them. Mirroring a wine’s aromatic characteristics in a pairing often cancels them out entirely — a smoky wine paired with a smoky meat typically makes both taste less smoky, for example. A better pairing utilizes the wine’s distinctive flavors as additional ingredients for the dish, layering on complexity in the total (wine + food) mouthful. Identifying some of these key complementary flavors helps consumers identify easy ways they might be able to work your wine into dinner tonight.

In marketing collateral with more space to dive into details (tasting notes, online product descriptions, etc.), you can go a step further and suggest some actual dishes to try. Remember to describe them in a way that makes their flavor profiles clear … think “sole with browned butter,” “spicy Thai coconut curries,” “steak au poivre”. Pick a variety of dishes that shows off the versatility of the wine — perhaps “fresh tomato and Brie sandwiches, grilled salmon with thyme and fennel, or roasted duck with five spice” — and consider including a simple recipe for one of these suggested pairings to take the guesswork out of it. Even if your customer never makes the dish, a well-written recipe provides useful guidance about successful pairing options and cooking techniques, as well as an evocative image of deliciousness.

Everyone loves to eat, and most people are far more familiar with food imagery than they are with wine descriptions. An alluring food idea can make your wine less intimidating, and easier to picture fitting into their holiday meals, weekend dinner parties, and Taco Tuesdays. And if you make it easier for people to enjoy your wine, they’ll not only drink more of it — they’ll also appreciate your help. In my experience, good food pairing suggestions are one of the key value-adds that keep people in wine clubs. (Wine club parties with excellent food pairings are another.)

In sum: thoughtful pairing suggestions are an easy way to provide your consumers with fun educational information, and provide your wines with the culinary context that make them taste their best. And because so few wineries focus on this marketing opportunity, even a little extra effort in this area sets your winery apart, lifting it head and shoulders above the “food friendly” competition.

Deirdre Bourdet is the Principal and Chief Eating Officer of Hedonism Ink, a wine and food writing service based in Napa Valley. As a Cordon Bleu-trained chef, recipe developer and wine industry copywriter, she’s always devising delicious new ways to enjoy wine. If you’d like help creating food pairing notes or recipes, please feel free to reach out by email: hedonism.ink@gmail.com.

© Hedonism Ink, 2015. All rights reserved.

Is your Wine Club still relevant?

As Groucho Marx famously once said “I’d never join a club that would have me as a member”.

Let’s assume you are a craft producer with a well conceived and unique branding approach, and don’t mass produce your wines; then why would you mass produce wine club members?

Wine Clubs are now in place at 90% of all wineries in US, and are growing year over year by an average 15%, according to the SVB Survey as reported in July by Wine Business Monthly. They have become an expected commodity. How to differentiate your offerings from the madding crowd of clubs?

First, let’s note some of the ways a winery can fail at the basics of club execution:
· Not asking people to join your club (not selling membership)
· Not asking for member referrals and providing member rewards
· Not auto charging cards in advance of pickup
· Allowing members to purchase their wine allocation at their leisure over time
· Growing members too fast and not being able to service them
· Not providing special treatment to your members during a tasting room visit
· Not communicating regularly with your wine club (1/4ly club news and invites)
· Not having enough events and pickup parties to engage and sell to your members
· Doing the same things most other wineries do; not offering something unique
· Shipping paid for wine without communicating to members
· Not offering a “Choose your own wine” option. Mandating “Winemaker Selection”

What happens when you lose Members? See my December 2012 article on “Wine Club Loss Management“.

How to make your club offering more relevant in today’s competitive market?

Start with surveying your club members. Survey Monkey is a free survey tool that is easy to use, anonymous and no cost to you for up to 10 questions (which are plenty). You will be surprised and impressed with what you will learn from your own best customers. Next, design and implement some changes. Announce the results to your club members with great aplomb and thank them for their feedback and ongoing loyalty. Communicate the details of your next club event when the changes will be rolled out. There is really not much to it, but to do it.

Other than discounts, what motivates members to continue patronizing your club? I’m starting to see “Experiences” rather than discounts emerging. I have a client who decided they weren’t giving purchase discounts to their members, but would create a dynamic series of unique group experiences instead. I was resistant at first but came around (Fellow consultants, listen to your clients!). Seated tastings have also been widely proven to increase the average wine purchase per visit and wine club signup rate. This makes sense since customers opt to pay a few dollars more for something special and you provide exceptional and personalized attention.

Also, points based loyalty programs, where the buyer decides what level of discount they want to earn, are another example of an innovative client rewarding the folks that spend, after they have spent! This is very similar to what the airlines and lodging industry have popularized.

Why bother to up the ante and keep your club relevant?

Average tenure of club memberships has increased from about 18 months to over 2 years. Average annual spend per member appears to be up from an $450 two years ago to almost $650 per member. Let’s do the math here. That’s a lifetime value of about $1,500 per member. Is that enough of a reason to keep your Wine Club relevant?