The following is part of a series of posts covering some of the lesser known features of Tastevin and how to best use them to improve beverage service.

Here’s a great tip we heard from an account recently: encourage your diners to email their selections.

Not only is it easier than peeling off a label form a special bottle, but the guest gets the information instantly.

Following up later to make sure their meal was wonderful, or alerting them to relevant wine, beer or spirits related events at your venue also becomes extremely easy - you have their email address and a record of the wines they like.

One very effective way of gathering more emails is to have your waitstaff ask your diners after they’ve made their selections if they’s like them emailed to them.

The waitstaff can key in the email address and hit send right there in front of the guests and they’ll get the information instantly.

Direct marketing and customer outreach is crucial to developing repeat business, and Tastevin gives your guests a tangible benefit to sharing their contact info with you.

How do you use it? Let us know!

The following is part of a series of posts covering some of the lesser known features of Tastevin and how to best use them to improve beverage service.

scarcity

We’ve all seen the ads on TV. “Order in the next 30 minutes and get a second Flowbee for half off!”

As clumsy and over the top as these pitches are, they do work (unfortunately).

How they work is an interesting story. It turns out that we all act on impulses so ingrained in our psyches that we rarely even stop and consider them or how they affect our decision making.

  • Scarcity

When we were creating Tastevin we wanted to take advantage of scarcity because it is such a huge driver of consumer behavior. When we know something is hard to get or won’t be around long, we tend to act with greater speed and intent than if we think something is easy to get and will be waiting for us when we eventually find some time to get to it.

The best kind of signal of scarcity is one that is credible (unlike those disingenuous late night claims about special offers ending in 30 minutes), so we built an inventory notification into our system that the diner can see when they are browsing wines.

Here’s how it works: When a wine drops below a par level you set (par values are inventory values typically used to indicate when to re-order a beverage), the message above is displayed. If you set par to 4, it will show the message (and the number of bottles remaining) when you have 4 or fewer bottles left in stock. If you set it to 2, it will show only for the last two bottles of inventory, and so on.

  • Social Proof

Not only does this feature leverage scarcity to create demand, it’s also a form of social proof.

Social proof is a psychological concept that basically states that we like to do things that other people are doing. If something is popular, folks tend to gravitate to that thing. There are various explanations for why this happens (and whether it’s a good thing) but it is obviously and undeniably true (and it also explains Justin Bieber).

Long story short, when a diner sees a wine that is in scarce supply, it is likely because other people have been drinking it. Boom. Social proof.

  • One part scarcity, one part social proof. Shake. Serve.

When you combine social proof with scarcity you have a very potent sales mix. Some might call it irresistible. Try adding some par levels to your wines and see if it moves the needle for your low stock items. We think you’re going to love it.

The following is part of a series of posts covering some of the lesser known features of Tastevin and how to best use them to improve beverage service.

somms-notes

Our search feature on the iPad looks at everything we have in our database about a wine, beer or spirit. From the winery, vineyard or vintage, to the ingredients, and even accolades, we search through it all.

We also search the Notes fields. We have Sommelier’s notes for wine, Cicerone’s notes for beer and Mixologist’s notes for cocktails.

Using this Notes field in creative ways can help your customers find exactly the beverages you want them to, and it can also help your staff find beverages that your guests need help finding.

Wines are always a great example. If you have wines you frequently recommend when someone asks for, say, a buttery chardonnay, just put the descriptor “buttery” in the Somm’s notes field so it will show up during a quick search by either your waitstaff or the diner. It can work for earthy pinots, extracted cabs, or any other type of wine you get a lot of requests for.

Do the same thing with your super hoppy or malty beers.

Load the notes up with terms you know people use to choose between your beverages and help them find them easily. You’ll sell more and your staff will be empowered to give amazing, customized service. That’ll help both your venue’s bottom line and their tip totals at the end of the night.

Give it a try and tell us what you think!

The following is part of a series of posts covering some of the lesser known features of Tastevin and how to best use them to improve beverage service.

Above the fold

There is a term of art in the newspaper business called “above the fold”.

It refers to the content that someone looking at a folded up newspaper sees when it’s laying at a newsstand (those were the days, eh?) or sitting in a vending machine. You want the best and most compelling content to go above the fold because it’s the first thing a potential buyer sees when they look at the newspaper.

Bat Boy Lives!

As the news business evolved and went online, the term above the fold came to refer to the portion of a website that you can see without having to scroll your browser. Same concept, but now the “fold” is digital.

In Tastevin you can see the first 6 wines of any color, the first 6 beers on draft, and the first 4 cocktails without having to scroll the list.

This is prime real estate!

You can use it to showcase the wines, beers and spirits that you most want to put in front of your guests. These might be beverages specific to your account, like custom specialty cocktails, your brewpub’s beers, or wines from suppliers important to your venue.

Put your most profitable stuff above the fold, and maximize the chances it will get seen - and purchased.