Hokapsig
Senior Member
- Joined
- Sep 5, 2011
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I'd like to ask the professional winery owners a question. When you first started out professionally, how many cases did you produce your first year and how did you determine that number?
Starting a winery where there once was none is tough enough, but to try to figure out what type of inventory to hold costs money, especially for a winery right out of the gate. It would be nice to sell out, but then to have a winery with no wine is not an asset to growing a business. But having pallets of inventory is wasting money.
Currently, I have been trying to generate interest by social media and asking friends to taste my wines. The satellite location which will basically be my sales room generates lots of customer traffic (even though I will have small sales area). I'd like to have controlled growth, but I want to satisfy the customer's desires.
What wisdom can you impart about your early days and what mistakes should a new winery avoid?
Starting a winery where there once was none is tough enough, but to try to figure out what type of inventory to hold costs money, especially for a winery right out of the gate. It would be nice to sell out, but then to have a winery with no wine is not an asset to growing a business. But having pallets of inventory is wasting money.
Currently, I have been trying to generate interest by social media and asking friends to taste my wines. The satellite location which will basically be my sales room generates lots of customer traffic (even though I will have small sales area). I'd like to have controlled growth, but I want to satisfy the customer's desires.
What wisdom can you impart about your early days and what mistakes should a new winery avoid?