Quinn McKenna

The wine industry’s labor market is all over the place right now. Some companies are hesitant to hire due to economic uncertainty, while others are dealing with high turnover—or even growing. Employees are staying put in a trend known as "The Big Stay," unlike earlier times of "The Great Resignation." Some wineries struggle with hiring or finding qualified candidates, while others see more applicants. Competition from other industries adds to the challenge. Referrals and networking are key, as AI hiring tools aren’t always effective. Despite the chaos, some companies like O’Neill Vintners are expanding, while others proceed carefully. Read the full article Katherine Martine: https://zurl.co/SGd2

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Is every bottle of wine a "personal statement" from its winemaker? Should it be...? I got curious about this question in advance of tasting Naidu Wines from Raghni Naidu in Sonoma, whose personal narrative provides compelling food for thought. Today's new post over on Forbes offers some perspective on tasting wines as "self-standers," and tasting them in the context of their origin. Please have a look. https://lnkd.in/e_eERZMy

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Maximizing Sales and Customer Satisfaction with the Best Pinot Noirs of 2024. From a revenue perspective, a strong Pinot Noir selection will boost sales. By offering a range of Pinot price points and styles restaurants will appeal to different customer segments, encouraging both casual and celebratory purchases. We survey the best Pinot Noirs of 2024 for restaurant wine programs. Including a good selection of Pinot Noir on a restaurant's wine list is crucial due to its versatility and appeal across a wide range of diners. We have, therefore, curated eight top Pinot Noirs for 2024 wine lists based on judging at the London Wine Competition. London Competitions

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Join Paul Baldi, Lead Sommelier at Hi Neighbor & Esteemed Judge for USA Wine Ratings. Explore his insights on wine judging & industry trends. Read more in our latest 'behind the scenes' interview on USA Ratings.

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The cost of a winery visit is more than just the tasting room fee, according to MJ Dale, founder and CEO of Customer Vineyard. It includes expenses like hotel stays, wine purchases, and tips, leading to a significantly higher total cost in most regions. Dale also noted that LinkedIn is where most affluent customers can be found. Looking ahead, Rob McMillan predicts a "market correction in the number of wineries," indicating an improvement in numbers next year. Over the past two years, there has been a decline in wineries, mainly due to hobbyist wineries stepping back rather than consolidation. In 2024, the DTC wine market remains a serious arena, unsuitable for hobbyists. The evolving landscape suggests changes on the horizon, making strategic decisions crucial for wineries in the coming year.

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We chat with Samuel Filler, Executive Director of the New York Wine & Grape Foundation on NYWGF's key achievements, programs, and future goals of the foundation. Sam Filler, as the Executive Director of the New York Wine and Grape Foundation (NYWGF), has spearheaded various initiatives to elevate the state's wines and grapes. From promoting sustainability to expanding global markets, Sam's leadership has been instrumental in advancing New York's wine industry. In this interview, Sam shares growth and success with our editor Malvika Patel of USA Ratings and Beverage Trade Network. "I am most proud of our export program, which is funded through a grant from the USDA Foreign Agriculture Service. They have underwritten an export program for New York Wines for over 30 years." - Sam Filler. Here are some questions we ask: Sam, as Executive Director of the New York Wine and Grape Foundation, you've overseen various initiatives to promote the state's wines and grapes. Can you share some of the key achievements and programs you're most proud of during this time? Sustainability is a key focus in the grape and wine industry. How has the New York Wine & Grape Foundation supported sustainability efforts under your leadership, and what do you see as the future of sustainability in the industry? The wine industry has seen significant changes over the past few years with DTC and e-commerce gaining importance. How has the New York Wine & Grape Foundation adapted its strategies and programs to support wineries and growers in navigating these changes? Could you share some insights into the key initiatives the New York Wine and Grape Foundation is currently focusing on, and how these initiatives contribute to the overall goals of the foundation? Millennials are emerging as a significant audience for wine consumption. How is the New York Wine & Grape Foundation adapting i How do you think the trend of moderation among Gen Z drinkers in the US, particularly their embrace of no- and low-alcohol beverages? Read the full story on USA Ratings wine website by clicking on below link.

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USA Ratings interviews Stephanie Gallo, GALLO's VP of Marketing, about business strategy and the wine industry's landscape, emphasizing the "total alcohol" business and efforts to democratize wine. For Stephanie Gallo one primary objective seems clear: democratize the enjoyment of wine. Another is to make GALLO, as a company, into a “total alcohol beverage supplier.” This requires an “intrapreneurial mindset” within a very large family-owned firm, which has never lost contact with its strong roots and traditions in California. The direct descendent of Ernest Gallo, Stephanie recently told her alma mater, Northwestern University, that additional “consumers in the United States and throughout the world” should be drinking wine. She added that the potential for expanding the overall market for wine remains substantial. “Only 33 percent of Americans drink wine on a regular basis, and of that 33 percent, 80 percent of the volume is done by 11 percent of the population,” she stated. “So I would argue that our quest to democratize wine still has not been met.” What some might view as dismal numbers regarding the wine market, Stephanie views as yet unconquered territory for expanding sales. As Vice President of Marketing, Stephanie Gallo has tremendous influence in that regard. Gallo produces up to 3% of the world’s wine (that’s a lot). With over 7500 employees, the company accounts for an estimated 13%+ of total US wine industry revenue. As Richard Hemming MW noted several years ago, “It is often said that the world’s largest wine producer” only makes a very small percentage of “the total annual production of wine, which is illustrative of wine’s highly fragmented market structure.” It is within this market environment that Gallo has thrived, but never dominated the wine sector. “By comparison,” writes Hemming, “Coca-Cola owns about 50% of the global soft drinks market, while Anheuser-Busch has a 28% share of the global beer market.” Hemming believes this shows how “the industry [is] highly fragmented, with millions of smaller wine producers around the world each accounting for just a minuscule fraction of total global production.”

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We chat with Eric Hemer, a Master of Wine and a Master Sommelier, who is the Senior Vice President, Director of Wine Education at Southern Glazer's Wine & Spirits of America, country's largest wine and spirits distributor. Here are some of the questions our editor Malvika Patel asks him: 1) How has the landscape of wine education evolved since you first began your career, and what trends do you foresee shaping its future? 2) With your involvement in various wine education organizations, which collaboration or project stands out to you as having made a significant impact on students' understanding of wine? 3) As the wine industry embraces more sustainable practices, how are you incorporating discussions about sustainability into your wine education programs? 4) You've been integral to examinations for organizations like the Court of Master Sommeliers and the Institute of Masters of Wine. What advice do you give to aspiring candidates to succeed in these challenging assessments? 5) In your opinion, how does the digital age influence the way wine education is delivered and received, and how have you adapted to these changes? 6) Given your expertise, could you highlight an underrated wine region or variety that you believe deserves more recognition and attention? 7) What role does storytelling play in wine education, and could you share a personal anecdote or historical narrative that you often use to captivate your students? 8) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? 9) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? 10) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? USA Trade Tasting Beverage Trade Network Sommeliers Choice Awards

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Is the Wine Industry Living a Lie? Visiting Napa and Sonoma for the first time has been an incredible experience, and I’m enjoying every moment with all of you. I apologize for being a bit slow to respond to messages, but I promise I will catch up. As I connect the dots from various conversations here, I find myself asking some new questions. ✅Why do we see so many new wine brands emerging, despite the clear imbalance between supply and demand? According to Wines Vines Analytics, the United States now boasts 11,691 wineries—nearly 400 more than in 2021 and 1,215 more than in 2020. In an informal chat with someone involved in wine industry investments, that person mentioned that many people plan to invest in this sector, even knowing they could lose millions in the coming decade. ✅Why do we continue to start businesses when we’re aware that the odds of losing money are greater than those of making it? This brings me to a familiar saying in the industry: “If you want to become a millionaire in the wine industry, start as a billionaire.” ✅Why have we accepted this notion, even finding humor in it, as we watch each other lose money? I compare our situation to the story "The Emperor's New Clothes" by Hans Christian Andersen. In the tale, an emperor obsessed with fashion neglects his duties and falls for the claims of con artists who promises him invisible clothes. The emperor, unable to see the truth, parades through town, while everyone pretends to admire his nonexistent outfit. It takes a child’s innocent shout to reveal the reality: he’s wearing nothing at all. Are we telling ourselves a similar story in the wine industry? Are the cultures of ego and status we’ve created actually harming our field? Are we being honest about the real challenges we face, or do we cling to the illusion of a magical industry while lacking true substance? Are we treating wine businesses like a fleeting affair, pouring money into them for pleasure rather than nurturing sustainable growth? I sometimes feel like that child, challenging many of the prevailing thoughts around me. It’s essential that we begin new conversations aimed at genuinely addressing our problems. Only then can we move forward and create meaningful change. What’s are your thoughts? #rethinkingthewineindustry #wineindustry #winebusiness

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Wine industry bankers "remain hopeful if not overly optimistic" I like that headline WineBusiness Monthly! Valuable state of wine industry financial health from Erin Kirschenmann and her interviews with banking leaders. A few key quotes that particularly resonate and align with InnoVint's perspective: 👩‍💻 "The wineries that are going to survive are those that are embracing more technology and digital outreach." Jeff Clark, Founder of Live Oak Bank Beverage Group 📈 "One of the biggest weaknesses I see... is that they don’t have strong enough financial infrastructure. I think that’s one of the big Achilles’ heels." Jeff Clark 💵 Jeff also says "Get yourself a contract CFO. Get somebody that can come in and is not afraid to disagree with you or tell you what you need to hear." (side note: InnoVint has a few we can recommend who are fabulous!) 🏦 "Banks are still really supportive of the industry and excited to lend money to wineries. There's so much negativity out there, with banks saying different things about what's going on in the industry, but I don't think that speaks for everyone, really. I think there's a lot of excitement." - Alison Martin, Senior VP at U.S. Bank InnoVint's so close to releasing our State of Wine Business Health Report based on over 450 winery executive responses that's a perfect complement to this. Follow InnoVint to get a copy of the report when it's released!

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An Honest Conversation about Making Money in Wine: "Most wineries in the U.S. are tiny.... profitability is almost unheard of." "For us, image is more important than profitability" Just two of many potent quotes from this revealing article by ARENI Global. Such transparent truths about the state of winery financial health, and how a re-focus on driving sustainable, healthy businesses is overdue. Some key takeaways: 💠 More often than not, lack of financial stability --> lack of strategy --> lack of focus 💠 Reputation has come before profitability for many wineries 💠 Wineries try to do everything, and as a result, without specificity, they can't scale and the business isn't sustainable 💠 Younger generations are taking over without the financial backing of their predecessors from other lucrative businesses, and they're unwilling and unable to operate at a loss 💠 Wineries need to stay on top of the numbers and be transparent with management on where they're overspending to better manage costs 💠 Focus on building relationships with essential sales partners and top customers to drive sustainable growth 💠 Invest in your team by paying them more than living wage Incredible proof points that wineries need to operate like real businesses, driving towards cash flow positive, be honest about their financials, come to terms about their long-term financial health, and prioritize improvement. This is why InnoVint has designed the Healthy Winery Framework - to help wineries become more informed to drive change! https://lnkd.in/gxV3tcdn https://lnkd.in/e4_T5RGc

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🌟 Grateful to Share My Experience on QSR Uncut with Danny Klein 🌟 Good Morning, LinkedIn Community! I’m honored to share that I recently had the opportunity to be a guest on the QSR Uncut podcast, hosted by the insightful Danny Klein, Editorial Director of QSR Magazine. A big thank you to Danny and the QSR team for their warm hospitality and engaging discussion! 🎧 You can listen to the episode here: The CEO Transforming Healthy Fast-Casual Dining (https://lnkd.in/e7NPDS35) https://lnkd.in/e5XrM3TQ https://lnkd.in/ehWNW3e4 In our conversation, we touched on several topics, including: - Growth Strategies: My experiences leading WOWorks and our wonderful brands like Saladworks and Garbanzo Mediterranean Fresh. - Innovation in Dining: Our efforts to reshape the fast-casual landscape with a focus on healthy options for today’s consumers. - Leadership Insights: Reflections from my time at Schlotzsky's, where I worked on repositioning the brand to drive growth. I was particularly humbled by the episode's headline: “The CEO Transforming Healthy Fast-Casual Dining.” It truly reflects the vision we are striving to achieve together. As we continue to navigate the dynamic food industry, I believe it's vital to share insights and engage in meaningful conversations about health-conscious dining. I welcome your thoughts and encourage you to tune in so we can spark a dialogue on how we can shape the future of dining together. If you find the episode valuable, please consider liking, commenting, and sharing it. Your support is greatly appreciated! #Podcast #HealthyDining #FastCasual #Leadership #Innovation #WOWorks #QSRUncut #DannyKlein #QSRMagazine #FoodIndustry #DiningTrends

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I came across this article about wine-tasting room etiquette soon after returning from a long weekend trip to Sonoma wine country. It got me thinking about whether I had possibly broken one or multiple rules. More on this in just a minute. It's been a while since I've visited California tasting rooms. In fact, since my last visits, I've planted a vineyard and am more active in making wine from either my own or local grapes. My knowledge of the winemaking process has grown. I quickly realized to get the most out of our CA visit it would be best to focus on small production wineries, and make reservations ahead of time. The type of reservation with a fee (sometimes substantial), with greater learning potential. This would help ensure our interactions would be more genuine, with the opportunity to talk with actual growers and makers. This turned out to be true. So if I broke any etiquette rules, I'd be embarrassed in retrospect! Bottom line, I didn't. I suppose I've been around enough tasting experiences in Colorado and other places over the years that the unwritten rules are baked into my psyche. However, one item did bug me, especially when interacting with winery owners/makers—the sales pitch. Join the club, buy wine. That you join and/or purchase is certainly a sign of respect, honoring both the wine and the maker. I'm sensitive to this sentiment, and for the most part, most of the CA wines we experienced were wonderful. We just weren't in a position to buy wine (with one small exception) due to our limited time in CA, and our budget. We were always respectful of what was being provided and expressed our gratitude for the experiences. And don't forget, we did pay for the experiences!

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🍷I had an amazing conversation with Paul Kalemkiarian about my journey into the wine industry, the creation of Fly Wines, and where I see the future of the industry heading. 🚀 We explored both the challenges and exciting opportunities facing independent wineries as they carve out their place in the wine world. Tune in to learn more about the evolution of the wine industry and what’s on the horizon for Fly Wines! 🍇🍷 🎥 Watch the full conversation here:

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Selling wine through a third party — typically either a store or a restaurant — is foundational to the success of most wine brands. But increasingly, direct-to-consumer (DTC) sales are now essential for brands that want to grow their bottom line. While wine sales generally have a negative forecast for 2024, DTC sales are expected to grow in value, even as their volume will likely decline. Those forecasts have been borne out by early indications on the market. A recent WineBusiness Monthly Tasting Room Survey shows that tasting room orders and median club orders were 10% and 17% higher, respectively, while the average tasting room order ballooned 46% to $369. And wineries that combine the two channels — and manage to sell directly to consumers “in market,” at pop-up tastings or dinners, for example — are tapping the most powerful route to long-term success and growth. Get the full story Wine Industry Network https://lnkd.in/eX4pSZ5z

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Interesting article in Restaurant Business by Jonathan Maze Recent inflation data that offers some hope for the restaurant industry. Here are some key takeaways include: - Wage growth is catching up to inflation implying more disposable income and encouraging them to dine out more - Grocery price increases surpassed restaurant price increases in September, signaling a narrowing of the gap between eating at home and dining out - Despite these positive signs, challenges remain as lower-income consumers are still struggling financially   By working closely with food manufacturers, restaurant operators can leverage innovation and efficiency to navigate the evolving economic landscape and cater to consumer demands for value and quality: - Innovate with Value-Driven Menu Options: Even with easing inflation, consumers remain price-conscious. Partnering with food manufacturers to develop creative, cost-effective dishes can attract budget-minded customers without sacrificing quality or profit margins - Focus on Efficiency and Consistency: Streamlining kitchen operations and using prepped ingredients from manufacturers can help manage labor costs and ensure consistent food quality and safety - Target Marketing Efforts: As lower-income consumers might still be hesitant to spend, consider targeted promotions and value-oriented messaging - Monitor Consumer Sentiment: Stay informed about consumer spending habits and economic trends to adapt strategies and menus accordingly

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Here's a great interview with Karissa Kruse's on her vision on Sustainability at Sonoma County Winegrowers. Sonoma County Winegrowers has established itself as a pioneer in sustainable winegrowing, achieving the milestone of becoming 99% certified sustainable in its vineyards in 2019. Under the leadership of Karissa Kruse, the organization has not only embraced sustainability but has also driven innovation through initiatives like the Sonoma County Center for Ag Sustainability and the "Farm of the Future." In this interview, Kruse shares the challenges faced, the innovations introduced, and the impact of these efforts on the local wine-growing community and the environment. Check out the interview when we ask her some questions like: What were some of the biggest challenges you faced in reaching this goal, and how did you overcome them? Additionally, how do you measure the impact of your sustainability initiatives on both the environment and the local community? What specific practices have local vineyards implemented to reduce greenhouse gas emissions and sequester carbon, and what results have you seen so far?

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