Keeping up with industry news and trends is one of the most underrated disciplines in beverage alcohol. It’s a frightening habit, admittedly — slowing down long enough to read or at least skim several articles every day when the return on investment takes months or years to materialize.  When sales are down, it’s human nature to scrounge for the fastest wins available. In our desperation to keep the lights on, we abandon most eagerly the very practices that would lead to longevity and profitability for our business. The inconvenient timing of these insights — namely, that the best articles and industry reports tend to circulate precisely when everyone has checked out for the holidays —only intensifies the competitive advantage up for grabs by those who are paying attention. An up-to-date understanding of consumer preferences and behavior can inform our production, focus our messaging, and align sales & marketing so that everything from tasting ro

Across six generations, the Hill-Smith Family has evolved from pioneering grape growers and winemakers to a global wine company integrated through vine cultivation, wine growing, wine making, and international distribution, with a diverse portfolio of world-renowned wine brands and vineyard sites across esteemed wine regions, including Barossa, Limestone Coast, Riverland, Tasmania, and Marlborough. In an intentional shift, they've upscaled their production strategy by implementing InnoVint as their winery operating system. This transition was part of a pivotal change to embrace purpose-built, modern technology to advance operations across their wine business from dirt to shelf. The Challenge Legacy Systems and the Need for Modernization Facing the reality of their legacy wine production software nearing end of life, Hill-Smith Family Estates (HSFE) recognized they needed technology to meet their current and future needs. Brent Jones, COO and Executive Director of Operations at HSFE

Thanks to our beloved 3-tier system, pricing in the wine & spirits business per each state is daunting. But coordinating accurate, reliable pricing across multiple states is a Herculean task. When managing on-premise pricing for national chains, most adult beverage manufacturers know little about tackling such an arduous task. Our aim in this first article in a series about pricing management is to unravel the mysteries of managing pricing for national on-premise chains. The unique needs of on-premise chains So much of our industry is oriented around the off-premise, and rightfully so, as this is where 80% or more of the volume is done. The ‘suggested retail price’ (or SRP) on the shelf is the anchor point. However, pricing for on-premise is very different from the retail shelf, and failing to understand the unique needs of the channel can result in many missed opportunities.  The table below is a handy visual aid to understand the distinctions between on and o

In the world of hospitality, providing exceptional service and creating memorable experiences for guests is paramount. However, there are situations where it becomes necessary to say “no” to a guest’s request or demand. It’s crucial to handle these moments with finesse and professionalism to ensure guest satisfaction and maintain the winery’s reputation. What we say is as important as how we say it. Every word and phrase we choose conveys mood, tone and meaning. Remember, customers and colleagues come in every possible stage of enthusiasm, anxiety, understanding and confusion. Consider these phrases and the potential impact of each: “No problem.” or “My pleasure.” “Customer” or “Guests” “Your server” or “Your host” “That’s not our policy” or “what I can do for you is…” “It’s in the brochure.” or “Let me answer that for you.&r

Overview The on-premise national accounts arena is one of the most complex, expensive, and time-consuming channels to pursue in the wine sales game — it’s also the most misunderstood! This guide will help set you up for success and shave months (if not years) off the learning curve.  Keep an open mind as you read; what most people think is required to succeed in this arena is entirely disconnected from reality. What constitutes a “chain?” When considering an on-premise chain, it should meet all of the following criteria Three or more store locations One central decision-making process Licensed to sell beer, wine, or spirits Using this definition, we at Andavi Solutions estimate the total number of on-premise chains in the US to be around 2,000 chains with a total number of stores of just under 40,000.  The indisputable attractiveness of on-premise chains Five things make on-premise chains a highly desirable quarry for selling adult be

Three Champagne Houses Reinforce Their Commitments to Social and Environmental Impacts 

Napa, CA (August 29, 2022) — Champagnes Piper-Heidsieck, Charles Heidsieck & Rare Champagne, part of the family-owned EPI Group, are delighted to announce that the three producers have achieved B […]

Benchmark Wine Expands to the East Coast with New Operation in Washington, D.C.

Providing greater accessibility of fine and rare wines to collectors, restaurants, retailers & more  Napa, Calif., May 24, 2022 – Benchmark Wine Group, the leading source of fine and rare […]

Benchmark Wine Group Announces Importation and Distribution of More Brand Offerings

Several more high-end brands will now be available in much greater quantities Napa, Calif., April 21, 2022 – Benchmark Wine Group, the leading source of fine and rare wine for […]

Benchmark Wine Group Expands into Spirits and Announces First Rare Spirits Auction

The leading rare wine specialist will bring their expertise to the rare spirits market New York, NY, February 17, 2022 – Benchmark Wine Group, the leading source of fine and […]

A special thank you to Lee Anderson for contributing to our Guest Blog Series. In this post, Lee shares her experience as a sommelier in Chicago's fine dining scene. Read how Lee would create a memorable experience for her guests with wine-on-tap: I have a tattoo on my left lower arm. It is a sketch of an angel sitting on the moon with her red wings spread out behind her. It commemorates the bottle that began my love affair with wine. That bottle was not pricey or particularly fancy. It was Peter Jerman’s “Red Angel on the Moon”: a pinot noir. What was special was everything that came with it: the perfectly polished glassware, the date I had been crushing on for weeks, the excellent food pairing, and the stellar service. The night was beautiful, and the wine was perfect. As a sommelier and wine buyer who’s spent a majority of my career in fine dining, I would focus on recreating that moment for my guests. I wanted them to walk out of my restaurant feeling li