Have a plan with your wine.
More than in any other business in the viticulture there might be unforeseen busy periods when you can’t think about doing marketing for your products, because you have to be in the cellar or need to take that walk with the enologist to know, when to start the harvest.
In this series I try to summarize, what can be made in advance in a whole year to make you look professional and prepared, when the busy period arrives.
A yearly marketing plan is crucial for everyone, but for winemakers it is a must. It can be made very quickly, I help to break it down for you in just a few steps, which you can interpret at your liking.
Just like any other mortal people, most likely you also think in January about what to change this year to get your business a new turn.
While in private life this decision could be going to the gym to lose some weight, for you it might be getting a new copy for your website. Continue reading Update your website
The year was 1898. New York gives place to the global urban planning conference. The hot topic was not economy or urban planning, no: it was horse poo. The most influential people had no idea, how to handle the that time actual transportation method’s (literally) humongous output. It wasn’t just the smell, it was a threat for the health and source for many incidents (let alone the flies…) Continue reading What we can learn from horsepoo
“According to a study by Bordeaux’s Kedge Business School presented at Vinexpo last month, online wine sales are expected to rise considerably in the coming years, led by Britain and China. Online wine sales are currently around 600% higher than in 2006, contributing $6 billion (£3.8bn) to the industry. (source: http://www.thedrinksbusiness.com/2015/07/lidl-hints-at-plans-for-online-wine-shop/)” Continue reading You don’t sell online? Hach…such a shame
Last week I was at an Italian restaurant client, who tasked me to prepare his menu in Russian and English and to polish up his wine-list a bit, so foreigners get the gist of his offering.
When we got to discuss my financial offer for the project, he didn’t quite understand what I was saying. I put the price for the translation into English, for the translation into Russian and finally the price for printing the menus. He looked at me and said, “I see the price for one translation, but I need four menus in Russian.” At this moment I stared at him saying: “But I only translate the menu once.” So he again, “I need four menus.” Continue reading Know the language of your customers…know your customers…know your products!
One of my favorite local wineries surprised me last year. At a local wine event I offered the owner to go through his German brochures, his website and business card for free (or better…for a glass of his Reserve) right before summer, to be prepared for the winery visitors. He told me he didn’t need it, he already has it in English. Continue reading In what languages should you think?
I hate those recipes where it says: add some salt. What measure is “some” at all? Does it equal ten grains or a tablespoon?
When I approach wineries at different industry events and ask them if they work with someone who provides translation of their material, I see the same question in their eyes: what is material? Is it my passport? Is it the tasting note for tasting events? Continue reading What needs to be translated?
Few months back I founded this new business, called Message in a Bottle, which aims to translate any wine-related material (written or said) into some languages to help small – or big – wineries, wine producers, cellars, restaurants to sell their product in foreign markets or foreign guests. Continue reading Why do you need a professional translator at all?