{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"MAFFEO DRINKS: The Lab","title":"011 | How to get on Cocktail Menus: thinking out of the box to achieve rotation | Part 2/2 of the Interview with Brad Crompton, Director at Spirits of Bermondsey (London, UK)","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/71b9c418\"></iframe>","width":"100%","height":180,"duration":2124,"description":"In this episode, Chris Maffeo spoke to Brad Crompton, Director at Spirits of Bermondsey (Trinity 25)\n\n\nIn the farming part of their chat, we dive into practical strategies for increasing sales in bars. We explore the importance of targeting independent outlets and overcoming skepticism from bar managers/owners. To drive awareness and generate interest, offering free samples and designing special promotions/events prove beneficial. \nWe also discuss the power of relatable cocktail names and segmenting drinks based on their approximate alcohol content (ABV) to attract customers. Tracking bar menu changes and creating a pipeline for future opportunities is emphasized. \n\nWe hope you enjoy the conversation. Share it with friends, click follow and rate it if you liked it.\n\n\nAbout the Host: ⁠⁠⁠Chris Maffeo⁠⁠\nAbout the Guest: ⁠⁠⁠⁠Brad Crompton","thumbnail_url":"https://img.transistorcdn.com/EEVeqPnCSO50vcTEwCGi8EsKVAfckKW1Ma9V9k_f5cM/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9mNjQy/ZWFiZWJiOTRmMTBm/YmUxYWFmNTA2MjI4/M2ViNC5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}