Steve Chasen

Interesting take on the battle for consumers during months like Sober October and Dry January from Stephanie Cain 👇 Her commentary below with link in comments 🍻🥂🍹 The wine industry has launched an assault on #SoberOctober and non-alcoholic beverages as if the sole existence of the booze-less category is to put a hit against wine. With its new campaign, Come Over October, wine folks are declaring you should grab a glass instead of going sober, because wine brings people together. Instead, #wine should really be looking at their core messaging because that's why wine is declining. At the #ComeOverOctober kick-off party, I had a conversation with a salesperson of a wine distributor. He attempted to be ok with the evolution of wine by explaining that ready-to-drink, single-serve wine brand, BeatBox, marketed to the 21 to 25-year-old set, was crushing the market. He was all for it. While the brand has wacky flavors like blueberry lemonade wine, he felt that every wine consumer “starts somewhere.” It was promising to him because he said they would “continue their wine journey” and start “drinking real wine.” So many problems here but here is the big one: They don’t often continue the wine journey. News flash, wine people! Consumers don’t have time. We don’t desire it. We want to build connections, not spend the evening only discussing what we want to drink. We have jobs and travel and bills to pay and kids and dogs and aging parents and hell, we just want to buy a house. We have no job security. We have been hit with recession after recession. Right now, inflation is making our groceries cost some 40% more. You really think we are jumping at the time-consuming task of learning about wine? Get real. We’ll grab a #Martini. And start ranting. Which is exactly what I'm doing in today's The Mad Ones 👇 Link in comments. #health #wellness #marketing #alcohol #alcoholfree

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The Double-Edged Sword of On-Premise Sales for Small Liquor Brands The on-premise market, while offering significant potential for small liquor brands, comes with unique challenges related to time, cost, and inventory turnover. Securing on-premise placements often requires extensive relationship building with bar owners, managers, and beverage directors. This can be a time-consuming process involving networking, cold calling and attending industry events. To introduce a new product to on-premise establishments, brands often need to invest in sampling events, cocktail competitions, and other promotional activities including a huge investment in time make account visits. These can be costly, especially for smaller brands with limited marketing budgets and employee resources. To address these challenges, small liquor brands should consider targeting specific bar segments or regions, leveraging social media and content marketing as well as collaborating with influencers, bartenders, and other industry professionals to accelerate brand visibility and drive sales. By understanding the time and cost associated with on-premise placements, small liquor brands need to develop effective strategies to navigate this competitive market and achieve long-term success. Alternatively, a targeted spend and off premise strategy might prove more effective to meeting corporate revenue objectives.

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In recent years the beverage industry has witnessed a remarkable shift driven by the preferences of younger consumers. Two emerging trends, non-alcoholic spirits, and boba, have captured the attention of younger folks and are experiencing significant growth as a result. According to the article, one-third of consumers ages 18 to 24 abstain from alcohol altogether. This shift in drinking habits has paved the way for the emergence of non-alcoholic drinking options, providing consumers with sophisticated and flavorful alternatives to traditional alcoholic beverages. #DrinkingTrends #YoungConsumers #Boba #NonAlcoholicSpirits

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Not quite West Coast or New England–style, the reemerging label is confusing at best … For a long time, two regionally termed IPA subcategories have dominated U.S. beer cans: “West Coast” signaled clear and bracingly bitter with a piney, citrusy, resinous hop profile, and “New England” meant juicy, hazy and sweeter with tropical hops. Suddenly, however, a label that’s maintained alower profile since craft beer’s early days is showing up on more tap lists … muddying that understanding: “American IPA.” What even is this style? The name suggests some overarching combination of the two coastal substyles, a less-than-helpful and vague umbrella term, or, potentially, its own new thing. The answer, it seems, is all of the above. From the late 1970s into the 1990s, brewers started making IPAs based on their knowledge of English IPAs, but with an American twist. Thus “American IPA” made sense. But two things happened to erode that simple definition. For one, American craft beer took off, and American-brewed IPAs overtook English-style ones. For another, West Coast and New England substyles appeared, further delineating the category. “American IPA” all but disappeared as a label. Now, we’ve started to see the ‘American IPA’ return as a ‘style.” Yet did it ever really leave? While it’s agreed that an American IPA should not be hazy or as sweet as a New England IPA, an American IPA can still capture certain NEIPA notes with tropical fruit characteristics. “It can embody the West Coast’s visual clarity while incorporating the hop profile typical of the East Coast,” says Daniel Sickmen, head brewer at Virginia’s Lost Barrel Brewing, where an American IPA is a menu staple. The “American IPA” label leaves the door open for people to explore some range in terms of bitterness, sweetness, malt character and hop character, and learn what they like. For that reason, American IPA might at this point be more of a vibe than a style. It’s an IPA living in the middle of the tropical-sweet and piney-bitter extremes, open to brewer interpretation as well as to consumer discovery. It’s big, it’s bold, it’s intense. And you know it when you taste it. “The best IPAs are ones we drink with friends.” — Stephen Carter King Read the entire article at: Punch Drink .com Cheers🍻! #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Beer #CraftBeer #IPA #AmericanIPA #Microbreweries #Pubs #Taprooms #Brewpubs ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor & Speaker sharing beer market trends, insights, forecasts and scoop via The Beerconomist

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NonAlc Bottle Shop profitability is HARD! But not impossible. Boisson filing for Chapter 11 isn't indicative of the interest, demand, and excitement of this new, booming market 🚀 Neilsen Company shows Off Premise up +31.2% vs a year prior (Aug 2023 report). I think the potential market is the majority of the population, who want a good drink. My real-world experience comes from operating a Non-Alcoholic Bar + Bottle Shop for 3.5 years in a tourist destination: Ocean Beach. In a major city: San Francisco. I have more revenue with NONALC products than FOOD. (And I sell a LOT of delicious sandwiches and vegan avocado wraps!) I include the 90 min. NA Mixology Classes and 60 min. Temperance Tastings by reservation in this figure. I intentionally named it Ocean Beach Cafe. The margins, and what really brings the masses in, are the food and the coffee. (You should see my Google Analytics) But everyday, multiple times a day, people come from far and and wide to experience what we've curate. And we've had over 70 articles written about us because of the 100% NonAlc focus, which you don't really get for just being a friendly, community beachside cafe with a total vibe. If I had named it, lets say: "Niche NonAlc Bar," I would probably have only a third of the revenue. I'm not in the best location for a NA Bar + Bottle Shop. But, it was a great deal during COVID in 2020 that I couldn’t pass up. And when you're the only shop in town with the most relevant topic in F&B and deliver it with radical hospitality, people will come! I’ve seen several shops open after me and close before me. It breaks my heart 💔 I have a GREAT interest in helping folks have the best chance of success in this industry. 💪🏼 Taking on an F&B Brick + Mortar is the HARDEST thing you could do. Society's interest in having social spaces that are NonAlc focused is MASSIVE. I envision a time when these social spaces exist in multiple places within a city and are dotted all across the country. When desirable, adult Non-Alcoholic options on menus are ubiquitous. It's all happening; I just want it to move along even quicker and am here to help with that. 🌊 John deBary, epic article, thanks for creating it! https://lnkd.in/gaQF6tvJ #nonalcoholic #nonalcoholicbar #nabottleshop

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GOT SCORES? (Updated with link to PDF of full document): https://lnkd.in/enBx4WX6 Here's this year's post of all the information you need to enter wine and spirits into the competitions that matter in the U.S. market. The first question suppliers, importers, retailers will often ask is "Got Scores?" And there's only one answer to that question. Because if you say "No" the conversation can stop right there. So the procedure I recommend is for my clients to enter the competitions that make sense for your brands and hype the results that matter to the market (90+ scores, Gold/Double Gold etc.) and ignore the rest. The competitions listed here are the ones that are most recognized by the trade. And I've presented them with a key column identifying whether they accept not-currently-imported brands. Since many of my clients are just starting their U.S. market entry. That's because you'll need scores before you can even start conversations. If you can't access the link to the Excel sheet, connect with me on LinkedIn or email me a request at [email protected] and I'll send the file directly to you. Best to all for a successful O/N/D and fiscal 2025 Steve

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Tequila!   Many large players such as White Claw, and The Boston Beer Company (maker of Truly) are expanding their offerings and releasing tequila-flavored ready-to-drink (RTD) cocktails as consumers are increasingly turning to tequila offerings in the beverage alcohol sector.   I had the opportunity to share my insights and thoughts on this surging trend with The Food Institute. In the article, I emphasized how innovations in ready-to-drink (RTD) formats, including tequila-based seltzers and margaritas, are meeting consumer demand for novel flavors. Additionally, I pointed out that tequila production has remained stable despite global supply chain disruptions and highlighted the increasing consumer preference for high-quality artisanal spirits.   Read the full article here: https://lnkd.in/gB9f-3Ci   #Tequila #BeverageIndustry #MarketTrends #ConsumerInsights #RTDCocktails

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Build in Public Update: We have a distributor! This means we can sell Currently into retail and restaurant locations in MA, RI and CT. Distributors are legally required “intermediaries” that are basically like a channel partner (and you can only sell through a channel partner). So the distributor buys the wine from the supplier (me). They then legally own it, and then they sell it to retail and restaurant. Which means that today we’re celebrating our first sales: a pallet of Currently (70 cases). It means nothing if we don’t create “pull through” of the product, but it does technically mean we have our first “check” of revenue. Celebrating the wins. Oh, and already have sold it into 6 accounts. That helped convince them to buy :-). Here we go, team! Wish me luck on my sales calls! #wine #distribution #sales

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16 sentences of wisdom from bond trader turned restaurateur, Sean Feeney, that will make you a better person, friend, and leader. 1. The most important ingredient is the one that’s left out. 2. The greatest gift is courage. Give someone the courage to be themselves. 3. Success is doing something every day for the rest of your life, happy to do it. 4. Everyone has genius inside them. 5. Truly showing belief in others will buy them a ticket to someplace they never knew. 6. Hospitality is creativity plus compassion. 7. “That’s just the way it is,” tells you there’s money to be made. 8. It is tempting to have something for everyone but there is preciousness in not filling demand. 9. Create a brand that people chase, don’t chase people with your brand. 10. Make others feel a part of something. 11. You are one of us, whether you work with us or you're dining with us. 12. Treating others well is good for business. 13. Finish the day, asking, “How did I impact someone in a positive way?” 14. Know what works and be honest with what doesn't and don't do that. 15. Block out all the noise and keep it simple. 16. Believe every day is a good day. But don’t think it’ll be easy.

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What's New to TheStreet... 🍺Constellation Brands Cuts Outlook Amid U.S. Wine Market Woes🍺 Constellation Brands has lowered its sales growth expectations for its Enterprise, Beer, and Wine & Spirits divisions as the U.S. wine market faces challenges. A significant shift for the industry. 📉 What do you think this means for the future of the beverage industry? Share below!💬⬇️ 👉🏻Follow New To The Street for more! #constellationbrands #winemarket #salesoutlook #marketchallenges #industrynews #beerindustry #businessupdate #businessnews #business #news #newtothestreet

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Emily's video here is spot on. If you are in the development stages of your business model this is a must see. These changes have happened relatively fast, don't get left in the dust by ignoring them.

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Today, I made our first step toward getting Currently carried by 23 locations of Whole Foods Market in Florida. The process is a bit convoluted (as I'm learning many things are in wine...), but here's generally what's going to happen: -We're already an approved vendor and need to update our new Currently Wine Co. Sauvignon Blanc into the Amazon vendor portal, which I did today -This process is now vendor-led, instead of distributor led, which ensures the accuracy of the information (since I won't mess it up but distributors might) -Next steps will be to schedule meetings in October with each store manager, who my Florida distributor has relationships with and update them on our new packaging, design and brand. -Because our story has continuity around environmental cause and goes farther now with being 2x lower carbon footprint and Certified Sustainable grapes, I'm hoping that will be a differentiator -There are in-store display opportunities, and I'm going to work on having our wine setup next to the oysters and seafood. Any WFM general manager selling suggestions are welcome-- I'm new to this! #wine #founderjourney #wholefoodsmarket

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May 2024 Control States Results Total Control States spirits sales 9L volume declined by -0.9% compared to May last year generating a +0.3% $Vol growth and a positive a +1.2% price mix reflecting a continuing deceleration of premiumization. Over the past 12 months the 9L volume declined by -0.4% with a +1.4% gain in $Vol. During May there were 4 additional selling days overall with 5 additional days in Utah, 3 additional days in New Hampshire and 4 fewer days in Pennsylvania.  There was a mixed result across the spirit categories in May with Tequila +5.0% and Cocktails +7.9% in 9L volume led by Canned RTDs +18.0%. Cordials posted a positive +0.7% in 9L volume with +3.5% in $Vol. All other major categories were negative with the largest 9L volume declines being Scotch -8.1%, Brandy/Cognac -7.4%, Rum -6.9% and Irish -3.5%. Wines declined at -8.4% in 9L Volume with -6.6% in $Vol returning a positive price mix -1.8% heavily influenced by Pennsylvania at -150,600 9L cases due to the reduced number of selling days. Rolling 12-month 9L volume was -5.1% with $Vol at -0.5% resulting in a +4.6% price mix. The on-premise spirits channel declined by -0.6% in 9L volume and was flat in $Vol resulting in a positive +0.6% price mix. The declines were across the board in all categories with only Tequila posting a positive 9L volume result of +2.0%. The on-premise wine channel also declined in 9L volume by -4.7% but with a positive $Vol result of +1.0%. In 9L volume New Hampshire was +7.7%, Mississippi +2.4%, Utah +19.6%. The total result was impacted by the reduced number of selling days in Pennsylvania (47% share of the control state 9L volume on-premise wine) with -15.2%. Full details by state are available at https://lnkd.in/eeCcx-yH. Behind the Categories: The chart below outlines the 9L volume and $Vol growth for varietals by price tier with greater than 10,000 9L cases over the last 12 months vs the previous 12 months. Interesting that the top 3 are all in the Super Luxury tier and all are imported.

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Control States Alcohol Beverage data continues to be one of the best sources of true consumer trends within the industry! With May data just landing it seems like more of the same story…consumers are shifting their disposable income and overall trends are slowing with a few category exceptions (Tequila and Ready to Serve/Drink). As inflation continues to impact consumers mindset, at the same time as they have more access to other means to spend their disposable income, the alcohol beverage category continues to be impacted. Everyone needs an outlet and some form of “release” from their busy lives. Some choose to exercise, play pickleball, others find relaxation in reading, some enjoy their favorite beverage and others may choose to smoke a joint or eat a gummy. The narrative around alcohol continues to evolve from my early days in the industry and the next generation of consumers is much more open to things such as Marijuana. The other big category I see impacting consumers disposable income is the legalization of sports gambling. It gives consumers something different to focus on and more skin in the game as they watch their favorite team or sports. But that spending comes at the cost of other choices the consumers have to make with their disposable income. And, as we know, the house usually wins at the end of the day! Consumers only have so much money to spend on their “release” from their busy life…and as more options become available, there will be less spent on existing options.

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Casalú- Named "Best Rum Seltzer" by Rolling Stone. How we got to our final flavor profile was a crazy ride. No expert advice followed, no industry experience. Just culture...and a keg. Here's the story: In 2020 Ricardo A. Sucre is sitting by the pool, Bad Bunny blasting in the background and High Noon in hand. That was the light bulb moment: "Why in the world is there no hard seltzer for latinos (or like fancy industry people like to call them now: RTDs) and why in the world is there none made with what we drink, real Rum??" He goes full Breaking bad mode and heads to Target to buy a Soda Stream. He starts mixing ron añejo, sparkling water, and juices which gave us the first versions of Casalú. Fast-forward a year and we find ourselves in North Carolina State University startup Accelerator. Our peers were all tech companies who could validate demand pretty quickly. Us...well, we were trying to explain the relevance of Latino Culture and brand. We had to do something! We packed our bags and headed to Miami. A second(or first) home for many of us Latinos. We rented a tiny house that was behind a tiny house in a semi-ghetto area (will tell you that story another day). But basically, we start crashing parties and get feedback directly from customers. We tweaked our ABV and lowered our Lemon concentration from our home made formula. That's the true beginning for what's in our Limón can of Casalú today. We still listen to our customers and make tweaks accordingly. But more importantly, with the flavors coming, we keep the same principles. We crash parties and do our grassroots events with home made mixes and see what happens. That's our R&D and we wouldn't change it for anything else. If it connects with our roots, then we know it will work. And who knows, it might actually make it to a major spot in Rolling Stone - Salú https://lnkd.in/ewF35PPB

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"It’s hard to beat great prices and expansive selection, and Total Wine has this at scale," says Mark Ryski, Author, CEO & Founder of HeadCount Corporation. "Achieving scale is a key element of their success strategy as it will ensure that they have buying power and access to product that others can’t get. I can’t see any immediate barriers that would slow Total Wine’s continued rise other than a potential slow down in overall alcohol consumption due to health concerns since the CDC and WHO came out with strong statements declaring that no level of alcohol consumption is safe." Check out more insights from one of the retail industry’s leading experts - https://buff.ly/3qRfPx2. More great comments on this topic by RetailWire's BrainTrust experts including: Neil Saunders, Brian Numainville, Kai Clarke -L.I.O.N., Gene Detroyer, Robert Amster, Ryan Grogman, Peter Charness, David Weinand, Christopher P. Ramey, Mark Self, Gary Sankary, Dick Seesel, Cathy Hotka, Lisa Goller, MBA, and • Shep Hyken.

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