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How to make a presentation Excursion
Product knowledge How to appraise/taste Selling techniques Legislation Trends How to make a presentation Excursion Product knowledge – liqueurs, spirits, beer, wine We will be appraising some spirits and liqueurs today and tasting some beers on our excursion. Even if you don’t want to drink you can still use some of the appraising techniques Selling – we are sales people in hospitality so we need to know the techniques which work Some past, current and emerging trends in the industry – what’s in and what’s not!
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Product knowledge Liqueurs Distilled spirit base Flavoured with fruit, nuts, herbs, spices, cream Added sugar Common in cocktails Digestives We will discuss distillation further on in the class "Can you name a liqueur that we have used and what it is flavoured with?"
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What are these spirits made from?
Product knowledge Spirits An alcohol produced by distilling after fermentation Made from grain, fruit, vegetables Whisky/Vodka/Gin/Tequila Talk about the base of what certain spirits are made from and how that gives certain flavours Describe distillation process – the process of separating water from the alcohol by boiling and condensation. Works when the components have different boiling points What are these spirits made from?
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3rd most popular beverage worldwide after water & tea!
Product knowledge Beer Process known as brewing Water, malted barley, hops, yeast Two types - Lagers and Ales Explain fermentation – converting sugar to alcohol using yeast Explain difference between lagers and ales Go through brewing process 3rd most popular beverage worldwide after water & tea!
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Whites gains colour with age; Reds shred colour with age
Product knowledge Wine Red White Sparkling Whites gains colour with age; Reds shred colour with age
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Characteristics of wine
Tasting techniques Balanced wine When the flavours taste well-balanced i.e. Not too fruity or sweet; known as harmonious fusion of flavours Characteristics of wine Acidity Sweetness Tannin Fruit Body
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Explain tasting – why each step is important
Describe legs/tears- the higher the legs the higher alcohol content, the fuller bodied and higher sugar content Discuss the reason behind swirling – to coat all taste buds and feel the weight or body Sucking in air allows the aromas to reach your nose – smell accounts for about 80% of what you perceive as taste Spitting - avoid getting drunk – imagine tasting 40+ wines!
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Selling techniques Advise Develop your product knowledge
Answer questions Provide a sample E.g. A taste of the wine Food & beverage matches Open questions Don’t say im new Don’t guess or lie Be passionate Always smile Personal presentation Eye contact Open questions
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Add-ons *an additional purchase Cross-selling *related complementary items Selling techniques Upselling *encourage a higher end product Suggestive selling *recommend a product to suit the customer Glass to bottle? Bread to start? Still or sparkling water? Chips for the table? Can you think of an example for each in hospitality?
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Selling demonstration
Best practice selling
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Hospitality trends “Can you think of more?” Healthy eating & drinking
Sustainable food Premium/independent beverages Craft spirits & beers High end food delivery services Technology- going cashless Can chat about past / present / emerging trends “Can you think of more?”
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"Has anyone had to make a presentation?"
Presentations – when? Explaining specials to staff & customers Work meetings New products New procedures/equipment Presenter notes: Add you notes here "Has anyone had to make a presentation?"
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Presentations- preparation
Organised Visual Aids Timing Practice Clear purpose Relevant Presenter notes: Add you notes here Presentations- preparation
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Presentations- delivery
INTRODUCTION KEY POINTS BACKGROUND INFORMATION BODY RECAP QUESTIONS FEEDBACK Presenter notes: Add you notes here
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Worst practice presenting
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Best practice presenting
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