How to market liquor

Liquor marketing methods: shaping liquor cultural stories, serving consumers well, iterative promotion, advertising promotion and continuous promotion.

First, the story of shaping wine culture.

A good brand is inseparable from a good story, especially a wine brand, so how should you write a story?

A story that wine needs positive energy can be historical culture, struggle culture, red culture, classical culture, or some poetic quatrains. There are many stories about wine now, which makes people very depressed. Many stories that many wineries can't tell are completely incomprehensible. Wine culture should not be copied mechanically, but should be understood by everyone and drunk comfortably.

Second, do a good job in consumer service.

There is no excuse for selling wine as a service. Some people think that as long as the wine is good, it is enough to plan money in the agent. Actually, it's not. Think about why consumers buy your wine instead of others'. Probably because your service is better.

The essence of marketing is to constantly tap the needs of consumers and meet them. In Jiang's view, he uses free copywriting, and a bottle can also be customized to meet the spiritual and material needs of consumers, thus providing products and services that are more in line with consumers.

Third, generalize iteration.

Wine can't be sold without promotion, which is the aspiration of many wine sellers in the industry and also shows the importance of wine promotion. Channel promotion: This is what wineries like to do most, and the effect can be seen quickly, but it is not easy to do now, and the effect is getting worse and worse.

Compared with channel promotion, the terminal is the direction that really needs strength and attention. The terminal here can also be a unit. Hotels or individual consumers should design different promotion schemes, promotional gifts and materials for different groups of people.

Fourth, advertising promotion.

Any product needs advertising, not to mention an unknown wine. Some people may say that my old brand used to advertise, but now it doesn't have to. Think about it. A star who is popular all over the country will soon be forgotten if he doesn't show up for three months, so you will get some gossip from time to time to keep yourself hot.

Look at what platforms people spend their time on now, and then put your products on these platforms to increase exposure and awareness, and remember never to be the same. Some advertisements will remain unchanged for three to five years, not to mention that consumers are tired of watching them, and you are tired of watching them yourself.

Verb (short for verb) keeps rising.

We can see that if some wines are promoted by advertisements, they will generate sales, and the sales will begin to decline within one month. If you just want to make quick money, people who have no patience to fight a protracted war had better not make liquor. It is common to make liquor for two or three years without making money.

There are also many people who are still losing money in three to five years. Consumers will be suspicious of some new brands. Only for some brands that appear around him all the year round, will there be trust, and only with trust will there be purchases.

As long as you find the right direction, you will continue to push. Don't give up temporary losses easily. Brand building needs to accumulate over time, not overnight. After the storm, the sun always shines. As long as you insist, the brand will always have its day.

Translation of wine

The standard definition of liquor is: distilled liquor with grain as the main raw material, Daqu, Xiaoqu or bran koji and distiller's yeast as saccharifying starter, which is cooked, saccharified, fermented and distilled.

Also known as shochu, testing fate, burning knives. The wine is colorless (or yellowish) transparent, pure in aroma, sweet and clean in mouth and high in alcohol content. After storage and aging, it has a compound aroma with esters as the main body. All kinds of wines are made from distiller's yeast and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials through cooking, saccharification, fermentation, distillation, aging and blending.