Fall 2008
Selling Wine to Restaurants and Retailers
Selling expensive wine in today's competitive market is tough. Restaurants are reining in their selections and sales of up-market wines on retailers' shelves have slowed.
Building long-term relationships is vital to your success and the first step on that path is observing the protocols and expectation of the buyers you will meet. In this seminar, you will hear first hand from people who have bought and sold wine in restaurants and retail shops.
You will learn how to explain the features of your products in terms of the benefits that the buyer is looking for. The seminar will also show you how to prepare for your first call on a buyer, formulating the questions to uncover their preferences, surveying their existing inventory and providing the service that will lead them to view you as a cut above the dozens of other people calling on their business.
During the second half of the seminar, two of the region's most important wine buyers will be on hand to answer your questions and share their thoughts on buying wine.
Prerequisite(s):