This week, WHAT, HOW, WHO, and WHY are we NOT Selling?

Last week we looked at what to do and this week we are looking at the opposite side of the What, How, Who and Why of selling, which is:

  1. What are you not offering
  2. How are you not offering it (is our presentation unique)?
  3. To whom are you not selling?
  4. Why are you not doing this?

What are you not offering?

Most people (owners, managers, and staff) have ideas of what they want to do in the business they either own or work in. Many times these ideas have a lot to do with their own interests or motivations, which while reasonable is not necessarily going to get the job done. Because of this, you may not be offering customers the information that will close the sale.

How are you not offering it?

You are not offering the information the customers’ want when you haven’t discovered what it is the customer is looking for. If, for example, I like red wines, fifteen minutes of information on how you grow your Chardonnay grapes and how you make your award-winning Chardonnay is going to cut no ice with me at all. That time could have been much more profitably spent talking about your red wines. Also, many times crucial information is not offered until late in the visit. If it is something that will benefit the customer (such as special case prices or wine club info), let the customer know early in the visit so they have time to weigh the pros and cons and make a decision.

To whom are you not selling it?

Are you judging visitors when they come into your business? If you say no, you are probably wrong. We all judge, it’s part of being human. It is part of what keeps us out of danger. It helps to be wary. It also helps to understand that you have no idea how much someone may buy based on the car they drive, the clothes they wear or how much they know about your product. Many times someone may not buy because you haven’t taken the time to discover his/her likes, dislikes and purchasing triggers.

Why are you not doing this?

Remember that purchases are made through engaging the emotions rather than in the intellectual part of the brain. Buying is a process that is strictly emotional. Instead of facts, inspire your customers. What and How educate your visitors, the WHY inspires them to buy and become long-term customers.

A tip of the glass from me to you!

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It’s Prime Selling Time!

As we are in the midst of the summer visitor season at present, this week’s blog has some reminders about the importance of selling in the tasting room, at events, and anywhere else it seems appropriate.

It is always good to remember that customers make buying decisions through the emotional rather than the intellectual part of their brains. Most of us like to think that our buying decisions are made based on facts and formulated through our intellect but it is just not true. We buy because we feel. We like to believe it is intellectual because it’s easier to describe intellectual feelings than it is emotional ones.

To get your visitors and customers in the right frame of mind, you need to do three things:

  • Engage Your Customers: Let them know that you are interested in them and not just in how much they are willing to buy.
  • Ask Questions: Ask about their wine drinking habits, which types of wines they like and discover if wine is a big part of their lives.
  • Promote the Buy: Discover why your visitors or customers buy wine. Do they use it when they entertain? Is having a glass of wine something they do each night when they get home or with dinner? Are they interested in learning more about wine?

When you know these things, you can focus your sales pitch on what will appeal to them.

Your successful sales presentation will be made up of a number of different parts and should include:

  • Dialogue rather than a monologue, both the customer and you should share a conversation.
  • Enthusiasm for your customers, your job, and passion for the products you are selling.
  • Messaging: Give the customers the information that they want, rather than the information that you want them to have.
  • Differentiation: Give the customers reasons to buy your wine; even people who don’t drink wine have friends or family who do.
  • Inclusion: Make your customers your friends, even if you believe you are only going to see them once in your lifetime.
  • Reasons to Buy: What is it that makes your wines special and different? What other opportunities will the purchase of your wines afford them and are there any rewards for purchase?

If you can make a friend, you can make a sale.

A tip of the glass from me to you!

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Dangerous Assumptions That Undermine Profits

I was recently asked to do an evaluation of a tasting room experience for a winery at which I had done some training. This meant I actually know the staff. Usually, I would not go myself, but find shoppers they didn’t know and send them. This time I thought I would try something a little different.

I took a look at my list of shoppers I had worked with before and decided upon some friends of mine who were just the type of customers that the winery was trying to reach. The reason my husband and I went along was because I wanted to see if anyone tried to sell to them. Or if, because the staff knew who I was and what I did, they would assume that the others were not going to buy.

Sadly, my thoughts that my shoppers would not get all the information they needed to make buying and joining decisions came true. The shoppers were told about the wines and given information about the vineyards. However, there was so much more that they were not told. As I was sitting at the table I was able to see for myself how the visit progressed.

I was pleased that the staff members were attentive and very nice to us. Unfortunately, there was no mention of the special events that the winery hosts (and they have some great ones) and no one mentioned the wine club (there was no wine club brochure on our table or any mention of the wine club on the tasting information).

This was a pity because my shoppers are a couple who like wine, join clubs, come to events and have the discretionary income to do all of that.  In fact, they are your perfect customers.

They were not asked their names or asked if they would like to be a part of the mailing list. Nor were they asked for any contact information. And even though we bought almost a case of wine, no one asked if we wanted to bump up to a case.

The tasting room staff did a good job making sure the guests had an enjoyable visit and I congratulate them for that. However, so much more could have been done to achieve the goals of the winery management and to take these wine lovers from one-time visitors to lifetime customers.

When people come into your winery, make no assumptions. Give them all the information they will need, rather than what you think they may need.

A tip of the glass from me to you!

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Selling Luxury

In the past couple of blogs, we have talked about the different categories that wines may fall into and the pricing for those categories. Last week I wrote about the four categories of Premium wines. This week the topic is the highest categories, Luxury wines. The three categories are: Luxury – $50-100; Super Luxury – $100-200; and Icon – $200 plus. The basic definition of these wines is that they are great quality, handmade, exceptional in taste, and expensive.

That is the beginning of luxury. If you want people to buy your luxury wines, it is not good enough that the wines are exceptional, it is the whole experience. Start with your website and follow through with the way guests are treated in person, on the phone, via email and at every point of contact by every person in your company. The look of the winery is also important to many visitors, everything needs to be clean, tidy and promote a feeling of luxury.

The guests and customers who buy these wines do so for a lot of different reasons, but much of it has to do with connection and the feeling that they are making a significant purchase that will enhance their lives and possibly their reputation as connoisseurs of wine. The interactions need to be memorable and out of the ordinary.

Some of these customers are looking for wines that may be traditional, with the luxury of the brand easily identifiable in the story of the wine, the winery, the owners, and the winemaker. Others are willing to spend top dollar on wines that are innovative and present new ideas of how quality is perceived. It could be that some of your customers are looking for wines that will signal their sophistication or have relevance to their lives.

We also have to remember that luxury products, especially wines, are not things that buyers actually need (no matter what we would like to think), they are the products that they want. When we are selling wine, we are selling to customers wants because the wine will do something to make their life or view of themselves better in some way. And to get that feeling they are willing to pay for luxury.

A tip of the glass from me to you!

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It’s Not Only What But When

Engagement with customers is not only about what you tell them, it is also about when. If you want customers’ visits to your winery to be remembered, when you give your customers information is as important as the information you give them.

The other day I had an email from a winery asking me a couple of questions. The first was when a customer asks you, “What is your favorite wine?” what do you tell them. My answer is that it is more important not to tell them too early in their visit. As you want them to make up their own minds.

  1. If you have an absolute favorite wine, they may (if they are not wine savvy) be influenced by what you think.
  2. Telling them too early may stop them from choosing something else that they actually like more because you are “the expert.”
  3. It may stop them from buying other wines on your list because they think they may not be as good.
  4. Their tastes may be quite different from yours.

Before you give a customer any information on your preferred wine, ask them to taste the wines, decide what they like best and tell you their favorite. After they have told you what they liked the best of the wines they have tasted, you can praise their palate, tell them what a great wine it is; then tell them your favorite. Followed quickly by a quick couple of sentences about why the wine they chose is an excellent wine. (Assuming, of course, that the wines you make or sell are excellent).

Knowing what the customer likes allows you to give them more information and recommend food that pairs well with the wine. This gives novice wine drinkers more confidence in their own abilities to understand good wine and seasoned wine drinkers to tell you what they enjoy pairing with that particular wine.

Another question I am asked to answer for clients is what do you do when someone asks which one is your best wine. Again, before you answer the question find out what they like. Sometimes I visit wineries and notice that I am told the most expensive wine on the list. That is fine as long as you have asked some questions and know that your guests would be comfortable paying that price for a bottle of wine. If they are not, you lose the opportunity to present the wines that are closer to their price range and there goes the sale.

Ask questions, get information and then make the recommendations.

A tip of the glass from me to you!

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In the “Tasting Room”

Most wineries call their customer space the “Tasting Room” for the very good reason that wine tasting does take place there and it’s usually a room. I was giving some thought the other day to all the things that go on (or should go on) in the tasting room. By incorporating the different things you should be doing in the space, you can improve your abilities to tighten your relationship with visitors, which lead to better relationships and long-term sales.

For example, in addition to being a tasting room, consider this area a networking space, a connection location, an education spot or an engagement hub. Tasting is one thing that happens, but by incorporating connection things right you are creating the bonds that will encourage visitors to return, to become regular customers and many times friends.

By thinking of the place as only the “tasting room”, you could be missing the most important elements that turn first-time visitors into long-term customers. Many people who visit your “tasting room” are going to be more excited if they look back on the experience as a small adventure. It should be a place where they gained awareness, information and understanding of wine in general and your wine in particular. And, if they leave believing they have made a connection, they are much more likely to return.

In this multi-purpose visitor center, you can create relationships that may last for half an hour, or may last for years. How you feel about the space and how it can best be put to use will determine which way the relationships go and how long they will last.

So make connections with people, find out the things you have in common and look forward to enjoying the short time you have with each individual guest or group. You may find that your visitors are the most fascinating creatures if you learn a little about them, allow them to learn a little about you, and what you have in common with them.  You never know the people you meet in the “tasting room” may enrich your life too.

A tip of the glass from me to you!

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A Simple Way to Boost Sales

Not everyone who is ever going to purchase from your business will do so the first time they come into contact with you. Yet most of the time, businesses let these possible customers slip through their fingers and into the database of one of their competitors.

So many businesses miss the very simple step that leads to increased sales and loyal customers… ask for contact information when a consumer who is not on your list, comes into your business. Do as much as you can to get not only an email address but a street address and phone number as well.

While it may be easier to get an email address, it is also easier for people who receive your emails to delete them without reading them. When you open your email every day how many emails do you delete without reading them? If your email inbox is anything like mine, the first time I open it each day I can find up to 50 or 60 emails that I go through and delete. This is after I spent an entire day a couple of weeks ago unsubscribing to things I never asked to receive.

Emails are a handy, and inexpensive way of reaching people, but most businesses, when they send emails do not check the open rate, click-through rate or purchase rate that the emails generated.  According to HubSpot the overall average open rate across all industries is 32%. That means if you send out an email to 1,500 people, 480 of those recipients actually opened it.  The average click-through rates are anywhere from 3 -6 (14.4 to 28.8 people) and a small percentage of those will actually buy.

You never know when a postcard or other missive through the post or a phone call combined with an email campaign may bring more interest and more attention to your business and your products.

But whatever you decide to do, start collecting information on everyone who comes into your business. You may not have sold the visitor something the first time s/he comes into your business but if you don’t know how to contact them, you never will.

A tip of the glass from me to you!

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