PowerPoint Presentation
Off-Premise Training HandbookWelcome2Congratulations and
welcome! You have been asked to join our staff of Consumer
Educators because of your abilities and experience. We hope you
skills and personality will contribute to our mission ~ reliable,
responsive, professional service. We have developed this handbook
to provide you with answers to questions that frequently arise. It
is your responsibility to thoroughly read this handbook and direct
any questions to your direct supervisor or point person for your
area. Appearance 3Your appearance is the first and only face that
the consumer places with the products that we represent.
All Consumer Educators (CEs) will maintain a professional
appearance which is appropriate to their work environment.
The following standards of dress and grooming have been
established so that individuals are able to exhibit a high degree
of professionalism. You are requested to wear the following: black
pants, black/grey/white shirt, and black closed-toe shoes.
If you were provided with an In-visions Apron and name badge,
you are required to wear these items.
Appearance Unacceptable Apparel :Examples of unacceptable
apparel for employees to wear at work are: Low cut tops, jeans,
overalls, painter pants, shorts, muscle shirts, t-shirts, athletic
shoes, casual flip flops, and midriff type tops.Personnel Standards
for Grooming:Hair and facial hair will be clean, neatly trimmed,
and present a professional appearance. Jewelry will not present a
safety concern or detract from the work environment or the
professional appearance of the CEs. Only ear piercings may be
visible. No tattoos should be visible.
Preparation for Events 5When you receive the schedule with
products listed for the events you have been selected to represent,
be sure to familiarize yourself with all the products. You may need
to do an internet search of each product.Some wineries and liquor
manufactures provide PDF downloadable tasting notes. You may simply
choose to print out these notes. Another option would be to
write-out index cards with the important information per product.
Regardless, of how you choose to collect your information to
prepare yourself, it would be wise to keep a catalog of sorts or
index file. You may find that you sample the same products more
than once. The more knowledge you have, generally the better sales
of product. Make sure that the product that you are scheduled to do
is the correct product you are pulling from the shelf. Some
wineries have multiple tiers of wine. Example, Columbia Crest
Winery has: Two Vines, as well as, Grand Estates. Obvious taste
difference as well as a price point difference. Be sure to confirm.
Review the blue-line links once received. You will want to confirm
the all the products listed on your BL are the same products you
are to sample. If there is a discrepancy, please contact your point
person. Inform he/she of the issue with the BL. Preparation for
Events 6Tasting Kit Includes:
TablePlastic Table ClothApron (ladies)Name TagIce BucketSix Pour
Foil-Round SpoutsTwo TumblersDrink StrainerWe ID SignWaste
BasketWine Bottle OpenerTasting CupsIve Stepped Away SignYou may
also need to take a towel or paper towels, pen and/or pencil and
your blank event forms.Day of Event 7Call the store/event location
to confirm the product you will be sampling. This would be a good
time to request of the liquor manager to chill any products that
require chilling. Rarely, more than one bottle per product is used
for samples. Confirm with the store/event location they have ample
product you are to sample. Knowing in advance that there is low
quantities, you can quiz your point person if there should be a
product substitution would be necessary. (SEE SUBSTITUTION)Prepare
your tasting event container, this includes: table, tablecloth,
tasting/ice bucket , We Card table card, wine bottle opener,
tasting cups and any seasonal dcor to dress up your table. Print
out of your on/off premise event form, ice if the store does not
provide, any mixers for liquor you are sampling, and trash
can.Other items you might include in your container: table leg
raisers, product print out information, pours/foil rounds, oyster
crackers, chocolates. During Event8Check in with the manager,
courtesy/customer service desk. Confirm where you are to set-up and
the location of the products they might have pre-chilled for you.
Set up your tasting table and inventory product that you will be
pouring. Tasting events run three hours unless otherwise
instructed. Gather product, display three or more bottles of each
sampling product on your table (providing there is space). This is
to make it easier for the customer to take a bottle and place in
their cart right after their tasting rather than having them walk
into the wine/liquor aisle and be overwhelmed. It is good to know
where product is located, its home/shelf location in the store.
This way, you can advise the customer for future purchases they can
find the product. Once you arrive and pull product; be sure that
there is 6+ bottles of wine and 4+ bottles of spirits on the
shelf/case stack inventory in the store. If there is not enough
inventory, then you will need to substitute for another varietal or
flavor. Any doubts, contact your point person for instructions.
During Event9Open and taste your products. Taste, not drink. Pour a
small amount into a tasting cup. This is extremely important, you
do not want to appear to be drinking the entire time of your event.
It is smart to make additional notes after sampling your product on
your tasting cards. When sampling a spirit, make sure the
proportion of mixers to liquor is correct. You want the consumer to
taste the liquor but not give them a straight shot, unless they
request. If a consumer requests the liquor to be poured straight,
then only pour a table-spoon pour into the sampling cup. When
pouring a sample, hold the sample cup with your thumb and middle
finger do not touch the rim. Also discourage consumers from
touching the open tasting bottles. These are noted for sanitary
purposes. During Event10Do not leave your table for long periods of
time. If you need to re-stock your table inventory, assist a
customer with a purchase or use the restroom, place your open
bottle(s) on the floor. You do not want someone to help themselves
to the open product. You might want to make a card to place on the
tasting table that notes, Stepped away, be right back.Engage with
EVERY 21+ customer you see, asking if they would like a sample.
Making sure to ID people that appear 35 years of age and under. Do
not allow customers to walk away from your table with a sample cup.
Keep tally of the samples you pour per product on the OP Form (see
example attached).You will also want to tally the number of bottles
sold, as well as any demographic info that is required to complete
the BL links. During Event11At the end of the tasting event, about
10 minutes to your end time, re-stock any leftover inventory from
your table. While doing so, keep product forward, label out and
neat. Take final inventory count to confirm number of bottles
sold.Clean the area where your tasting table was at. Discard
product, dumping in a sink, along with ice. Be courteous, ask where
you can pour end of event product. Pack up your supplies. Turn in
the empty bottles to the liquor manager (if borrowed), otherwise
please recycle bottles.
When you leave, say thank you. During Event12Substitutions:
Substitutions can be made if the product you were to sample has low
inventory count or not in stock at the store/event at all. There
should be 6 + bottles of wine and 4 + bottle of a spirit in
inventory. Anything less, a substitution will be necessary.
Substitutions must be within the same family of product. Example:
You were to offer Sutter Home Cabernet, you could sub, Sutter Home
Merlot.NEVER substitute a product that is not within the family.
Example: You were to offer Sutter Home Cabernet, you want to sub,
Rex Goliath Moscato.Keep it similar, dry for dry, red for red, etc.
when possible. These type of substitutions do not require
pre-approval from your point person. If you have any doubt or
questions, it is wise to contact your point person, rather than
make a huge mistake.
During Event13Substitutions Continued:
If you are at Dierbergs you will need to revise the Verification
Form. Neatly, print the substituted wine/liquor and note the number
of bottles opened. (See example attached)You will need to revise
your OP Form to reflect the substitution. You will also need to
note this within the BL links. When completing the BL links, there
will be an additional step you must complete to correctly inform of
the substitution. After Event14How to Complete Blue Line Hyper
Links:Please see the attached screen copies of the BL. Detailed
instructions of how to correctly report your tastings is noted on
the attached copies. Completion of BLLs are to be done within 24
hours of your event.
http://kubemarketing.com/FAOffPremiseRecapForm.html
1. Choose product from drop down menu, if product is not listed
please select *TBA . If you select this be sure to note product
name in notes section2. Copy and paste the event ID from your
Manager's event email3. Thoroughly fill in the form with accurate
event information and complete sentences4. When selecting Premise
TypeOn premise is for restaurants, bars, &, hotelsOff premise
includes Publix, Total Wine, all retail and grocery stores, &
privately owned stores 6. If you purchase bottle using CC
authorization please make sure to upload receipts Click here for
Receipt uploader
ONE RECAP PER BRAND/FLAVOR SAMPLED ie: Pinnacle Vodka Whipped
& Chocolate- You must do one recap for whipped AND one recap
for ChocolateWhat NOT to Do15
You are not to use your cell phone during any tasting event. You
should not make or receive calls. You should not text while during
your events. Exceptions would be if you receive a call or text from
the point person or a SWS/Kube representative. Equally, if you need
to advise the point person of an issue, such as inventory and
substitutions. Drinking is 100% prohibited. You are not to arrive
to an event intoxicated, nor are you to drink while working.
Closing16Remember, its all about brand awareness and sales to
customers. Smile! Have fun with your tastings. When youre happy,
our clients are happy, and in turn more work (and money) for the
Kube Team (thats you!)
Again, congratulations on being apart of the Kube Team.We are
excited to have you on board and are looking forward to a
prosperous year.
