I am in process of developing a few session meads to take to local bars and have them add to their tap selections. I have a partner and a couple of investors that want to support and, in the end, see a return if they help me with space and equipment to launch a production facility ( if the tap selections work out and gain traction). I have 3 solid recipes with simple ingredients that I have repeated and think would fit the taprooms I am thinking of pitching. What advice would you give as I approach these established taprooms?
Beginning with the end in mind
- Thread starter jjhodge3
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I would guess one of the biggest obstacles will come down to education. So many people have no idea what mead is.
How is is different than wine and why is it a good alternative to the typical beer and wine that is already served.
I am very interested in hearing how you end up approaching this and what kind of results you end up with.
How is is different than wine and why is it a good alternative to the typical beer and wine that is already served.
I am very interested in hearing how you end up approaching this and what kind of results you end up with.
Come with samples and a business plan for your meadery. They'll want to know that you're not fly-by-night. Anticipate as many questions as you can: How long will the mead hold? How does it need to be stored? How much can you supply right now? What's the turnaround time for a new batch? Obviously your price point (and see if you can get an idea of cost per keg of the beer so you know what you're up against). Do they even have space to add your flavor to the taps? If not, what are they giving up? What are the sanitation requirements for a mead on tap? Does it need to be served in a wine glass (do they have any, or just beer glasses)? How local is it? How local is your honey source? (If they're working the locavore angle, this will be a factor.) Are you willing to do an exclusive license?
Does the taproom offer beer on tap that they don't make themselves?
Take some time and think like the business owner of the tap room. They want to differentiate themselves from the competition, and they also need to make money. Anything that adds to their expenses, or their time, is going to be a problem. And if you can anticipate obstacles with solutions, then they'll see you as a fellow business entity, not some flaky goober trying to sell mead once in a while.
Does the taproom offer beer on tap that they don't make themselves?
Take some time and think like the business owner of the tap room. They want to differentiate themselves from the competition, and they also need to make money. Anything that adds to their expenses, or their time, is going to be a problem. And if you can anticipate obstacles with solutions, then they'll see you as a fellow business entity, not some flaky goober trying to sell mead once in a while.
