Mornings are a special time in
It was only months ago when dawn broke over the Mayacamas that you could see the workers, dressed in shorts and tee shirts, walking the rows, trimming, pruning and preparing for this year’s crop.
Today that has changed. The valley sky was dotted with various degrees of illumination as the fields were brighten by the huge mobile spotlights brought in to help the craftsmen harvest the first crop of champagne grapes. As we progress into the fall, this will become a more apparent site as the days get shorter, the grapes become ripened and the harvest moves into full swing.
I was speaking with a friend the other afternoon and he told me that his monthly sales were down almost 30 % from last year. He couldn’t help but wonder how to increase business since his July volume was worse that June, his June worse than May and he was contemplating a pretty bleak August. I explained that September should top his concern list. I also conveyed the message that the slowdown has hit a lot of restaurateurs – especially at the higher end of the food chain – and that he should consider a promotion that wouldn’t cost him much.
Let’s get back to wine for a minute. Especially the inventory that so many of us in our cellars. This may be the perfect time to move that inventory. A perfect promotion for September and October is the Wine Harvest Special. Develop a program offering a bundled buy for your regular customers. Transfer the inventory in your cellar from you to them. Think about offering a VIP special so that regular customers can select and purchase wine from you now to drink when they come in for dinner. Make the deal attractive enough to entice a multi bottle sale. Run the special for September and October and let them store the wine in your cellar. It’s the perfect way to bring the holidays to mind and at the same time bring in some cash flow on a product already purchased. And, the money you will discount will be made back because you will be getting the use of the cash for a few months.
However, be careful. Once the wine is sold, make sure it is marked sold. You wouldn’t want to sell Mrs. Harris’s holiday bottle of Merlot to Mrs. Miller. Then you would be facing real problems.
Keep this in mind- from now until you either sell your business or close the door for the last time – you need to keep your name in front of the public. It not only brings awareness to people who are hungry for your food, but it helps if you ever want to sell you restaurant to someone who is thirsting to get into the business.