astronaut standing on moon holding a glass of beer

Revolution & Evolution of Our Drinking Culture

By: Hanifa Sekandi

It is 2025, hold on to your beverage marketing seats, this ride is about to get interesting. With health, wellness, and affordability at the top of consumers’ minds, beverage marketers must rethink their approach to appealing to consumers. Balance is key and this is what people seek. People are looking for beverages made with quality ingredients at affordable prices. The more in-know consumers become, courtesy of social media platforms like TikTok (which followers deem the people’s University) the more eyes will be on your brand and every detail will be scrutinized. The beverage industry is experiencing a revolution that requires brands to evolve and expand.

  Before diving into the future, it is essential to take an expedition back to the past and look at how beverage trends have evolved. Also, cultural shifts are new or borrowed from the past as trends tend to be cyclical (think wide-leg jeans and bell bottoms), simplifying their lives and but full of meaningful experiences. When looking at the popularity of the vintage consumer goods market and how vintage merchandise from beverage brands is valued, the adage “never throw out a timeless item” holds. Beverage brands have leveraged this and implemented elements from decades past marketing strategies into current campaigns. The rebirth of vintage merchandise will be a trend to watch. It will surely become popular among brands during this beverage revolution.

Beverage Marketing of Yesteryear

  A cultural shift brands will see in 2025 is value-added marketing. What does this mean? Brands must clearly state what value their beverage adds to their consumers. Marketing strategies need to be clear and concise. The pomp and circumstance that captivated consumers in the last decade is over. Even the luxury goods market is seeing a shift in consumer response to out-of-touch marketing campaigns or campaigns that push social issues while selling their products. Brands need to understand their place in the lives of their consumer. Brands that refuse to adapt to this shift will lose favor.

  What beverage brands can borrow from marketing strategies from the fifties to the nineties is relatability. During this time, beverage brands understood that it was their job to fit into the consumer’s lifestyle rather than trying to entice consumers to fit in with them or join a movement. Yes, adorning adverts with celebrities by beverage companies was certainly not unusual, but seeing everyday people in advertisements was the norm. Casting an unknown who would become the face of the brand appealed to the aspirational dream that anything is possible. Depicting families in wholesome interactions also demonstrated to consumers that family is the cornerstone of society and as a brand we are here to support this ideal.

  Consumers could see themselves in marketing campaigns, this would be more than enough. Modern marketing focuses on what could or should be. Who are brands to decide who or what consumers ought to be? This evolution will spur a revolution of consumers demanding their agency back and hence their buying power will teach brands now more than ever who they should be to their desired consumer. With this evolution, brands will become the student and the consumer the teacher.

Is the Party Over?

  It is not that people do not like to imbibe or celebrate over a good cocktail. The issue is that modern marketing has lost its connectivity. Consumers recognize this in every facet of consumerism. This has led them to look to the past. Their childhood, their parent’s childhood to find glimmers of simplicity and joy. Consumers desire relatability. When looking at an advertisement from Budweiser in the 1950s, the social milieu of that time is quite evident, stereotypical, at times questionable, sometimes even offensive and, for some, sexist. These advertisements not only performed well but also spoke authentically to the consumer because society was family focused. Beverage brands also knew that their beverage was an optional choice. Marketers knew they needed to position themselves as something that fit an existing lifestyle. This is the shift that is taking place in drinking culture. How does your brand fit?

  The working woman also wants to entertain her family or her significant other in the comfort of her home. She loves her independence but also loves having people to lean on. The modern man does not find joy in being alone at the bar. Modern advertisements that highlight single and lonely patrons at the bar do not speak to the sincere desire of consumers. People feel disconnected and desire connection. The idea that drinking alone is empowering will not support the evolution of drinking culture. Nor does it capture what people truly desire. Also, loneliness is not a trend. It is a state of being that most do not long for in their lifetime even with a drink in hand or otherwise.

  Ads that target a small segment of society to the greater whole should be abandoned. This does not mean that brands should not focus on their targeted consumers; it means that they should lean away from social ideals that do not reflect the consensus of the modern consumer. Moreover, marketing strategies should focus on lifestyle rather than current societal norms or politics. Customers are influenced by the choices of their peers and beverage companies should keep this in mind. Believing your brand is so influential that it controls how people feel about life and their decisions; is a road no brand should walk down in 2025 and onward.

Lifestyle Focussed Marketing

  Brands that seek inclusivity should consider this when crafting their beverages. Consumers desire access to products free from seed oils, harsh preservatives, and additives. It is about access and, therefore, should be quality regardless of the price point. Marketing your beverage at low prices with low-quality ingredients paired with a marketing strategy displaying that this brand is for everyone is misleading and dishonest. Everyone should have access to good-quality beverages made by brands that do not cut corners for profit.

  High-end brands are not simply aspirational because they signify an elevation of status. The appeal is also the quality of the beverage as it conveys vitality when consuming this beverage. Your beverage may contain low-quality sweeteners while other market choices consist of honey, monk fruit, or maple syrup. Understandably, you should consider costs when making a beverage and cheaper ingredients may save money in the short term, but as consumers become more knowledgeable about ingredients, it will impact sales and long-term profits. A seasonal beverage consisting of low-quality ingredients sold during the holidays may get a pass but one sold throughout the year may experience a dip in sales over time.

  It is essential to think ahead and move with the changing times. Reformulating your current product line is a good start. It will also allow your brand to revamp its branding and marketing strategies. New and improved campaigns perform quite well. It also demonstrates a commitment to your consumer.

  It has been a long time since brands have been under the microscope. The 2000s ushered in what consumers see today from beverage brands. Brands pushed the envelope with marketing campaigns. While doing so exhausted their budgets on being the next best beverage, and this worked. It complimented the culture of the time. Drinking culture is shifting once again. It is a fast-moving evolution that has its foot in the past but also the future. A future where people value the nostalgia of their childhood. A time when beverage brands were a fixture during sincere moments of joy and laughter.

woman smiling and checking brewery equipment

How Employee and Community Engagement can Lead to Better Sales

By: Earl Sullivan

The traditional model in business is sell at a higher value than your costs.  When things get tough, you cut your costs and that boosts your bottom line.  However, I take a very different approach to growing our bottom line. 

   I believe if you take care of your employee, they will take care of the customer and that will take care of the profit.  Employee engagement has multiple positive effects that extend beyond just the sales cycle.  By engaging with your employees, you get to understand just what makes them tick.  Are they purpose driven?  Are they money motivated? Are they seeking positive affirmation?  Each employee will have a different motivation and how you approach, coach and reward each of these people will be just as different as well.

  Housing insecurity and food insecurity are the two biggest stressors in hospitality workers lives.  If they were working shift work, depend on tips or if they are dependent on your business being busy to have hours, they will always have the risk of being without enough pay to meet the essentials.  Can you adjust your staffing to accommodate more consistent hours or fewer staff so that all the staff get more hours.  There is obviously a risk that if someone is sick and you do not have additional people to bring in, you can get challenged but a dedicated employee has so many more benefits than just someone showing up.  At our winery, all the full-time employees are salaried with full healthcare, retirement plan and additional benefits that allow for them to just have this one job. 

  To meet the threshold for an exempt employee, they must be independent of a manager and lead their own efforts.  Each of our employees has sections of the business that they are responsible for in addition to working in the tasting room several days a week.  This includes items like: retail sales, community engagement, social media and marketing and corporate sales.  These additional responsibilities have their own corporate goals and they are managed by the employee.  The employee reports up to the ownership on a bi-weekly basis to update against the goals while using the time to get mentoring and feedback all the while they are managing their own portion of the business.  This process engages them at a different level in the company thereby tying them to our mission in a more meaningful way.  This security and “binding” work together to create longevity, but more importantly, a sense of purpose for the company’s wellbeing. 

  Now that you have secured the employee, your job is to direct them to secure the customer.  Do they have the authority to fix an issue, give a gift, upgrade a customer, or sneak them into an exclusive event?  If they do not you are limiting your best tools to get customers more engaged with the brand. 

•    How would you feel if you got a comped glass of wine because you had just experienced a bad day? 

•    What would your dedication be to a winery that “found” two extra tickets to an exclusive event? 

•    How would you feel if you were at the winery and mentioned your anniversary dinner and the person taking care of you called ahead and paid for two glasses of champagne to be delivered as you sat down. 

  These are all things our associates have done without having to ask for permission.  The person that got the comped glass of wine has spent over $10,000 at the winery this year alone.  Freeing the hands of your tasting room associates is not without guardrails.  If you do it indiscriminately or inconsistently it will not work.  It must be done with intention and intention requires big picture guidelines.   No, they are not allowed to raid the cellar and take the last bottle of that special vintage but they can get into the cellar with a predetermined list of wines available to enhance the customer experience.

  Our team has a set of hospitality guidelines that are both internal centric (how we treat each other) and customer centric.  As long as the employee is following the guidelines, they are free to do whatever they feel is appropriate for the guest experience.  As we tell them daily, every time that door opens you have the opportunity to make someone’s day.  A bad day can be made better, a regular day can be made special or a good day made beyond memorable.  Each guest interaction can be a magic moment if your team is trained and more importantly empowered to make those decisions.

  We have taken care of the employees and they are in turn taking care of the customers.  With all of this, our profits should follow.  Should is a strong word if you are not monitoring and mentoring the team.  Just because they have security and buy-in and the training and empowerment to do the work does not mean it will be intuitive or that it will naturally flow.  Mentoring and monitoring the team is a critical step in making sure all the efforts that you have put into creating a memorable moment actually come to fruition. 

  It is simple physics,  an object in motion will stay in motion and an object in rest will stay in rest without a gentle nudge – gentle being the key word.  If you are overbearing in the process, you will discourage the independent, reasonable, and prudent thought that is necessary to make good decisions.  Giving good direction is necessary for even the most independent and self-sufficient employee.  No one will ever think through the issues more than the owner/manager will.  They see the big picture (since that is their job) and have the ability to direct the team based on where the company is going versus where it is.   Employees with good training, a guideline, and a nudge in the direction the company is headed will be the greatest asset to making sure your customers are taken care of in a meaningful and intentional manner.

  Now you need to ask:  Have I taken care of the biggest concerns of my employees so that they are able to come to work engaged.  Have I given proper guidelines so the engaged employee can be proactive?  Have I done this in a consistent manner so that the employees feel empowered and understand it is important?  I believe that if you answer is “yes” to these questions your employees and customers will be much more satisfied leading to a stronger business with higher profits.

About the Auhtor

  Starting in 2008, Earl Sullivan made his first red blend.  Since that, he and his wife have grown their winery into an award-winning winery that has been featured in Forbes, The Wall Street Journal, and Sunset Magazine to name a few.  They produce 10,000 cases of award-winning wine in Garden City, Idaho and run a hospitality consulting firm focused on high touch hospitality across a wide range of business sectors. Contact Earl at earl@telayawine.com.