Thirsty Bandit - Strategy Sessions

Corey and Rachel discuss the significance of buying local, particularly in the context of the wine and hospitality industries. They explore the benefits of farmers markets, the importance of connecting with local producers, and the economic impact of supporting local suppliers. The conversation also addresses common misconceptions about local wine quality and emphasizes the need for open communication in tasting rooms. Ultimately, they highlight how local buying fosters community and strengthens relationships between consumers and producers.

Rachel and Corey discuss the intersection of AI and the wine and hospitality industries, particularly focusing on how AI can enhance guest experiences while maintaining the human touch. Dustin Engel, founder and principal consultant at Elegant Disruption, shares insights on the importance of personalization, the role of AI in streamlining operations, and the balance between automation and authentic customer interactions. The conversation emphasizes the need for industry leaders to embrace AI as a tool for innovation and efficiency, while also addressing concerns about brand voice and customer connection.

Corey and Rachel chat with Canadian sommelier and owner of CRUSHABLE Wine Club, Laura Batten, to discuss the complexities and challenges facing the wine industry. They explore themes of authenticity, communication, and the need to challenge the status quo. The discussion highlights the importance of changing perceptions about wine, encouraging consumers to embrace local products, and the value of personal experiences in learning about wine. The conversation also touches on the significance of exploring emerging wine regions and the future of the industry as it adapts to new trends and consumer demands.

Corey and Rachel chat with Ed Feuchuk, General Manager of Tank Garage Winery, to dive into what makes Tank one of the most unconventional and exciting players in the wine world. From their entire portfolio of one-off bottlings that constantly push creative boundaries, to the community they’ve built through their MADE Club, Tank thrives on breaking the mold. Ed shares how authenticity, storytelling, and passion drive every decision—offering a behind-the-scenes look at a brand that proves wine doesn’t have to play by the rules to succeed.

Corey and Rachel discuss the success of Chaddsford Winery's "Adult Trick-or-Treat" program, which has become a masterclass in experiential marketing. They explore how the program effectively combines novel food and wine pairings, unique seasonality, and educational elements to create memorable customer interactions. Corey highlights the four key aspects of what makes this program so impactful: immersion, nostalgia, social share-ability, and stickiness, while Rachel stresses the importance of tailoring experiences to fit each winery's unique audience and brand identity.

Corey and Rachel chat with Carly Jones and Jesse Eldredge of Eastfolk Creative Co., a video and photo production studio that focuses on authentic, documentary-style content that helps small business owners tell their stories effectively. The group dives into the nuances of each format, discusses how each can be applied in wine and hospitality, and stresses how authenticity and intentionality in storytelling are crucial for creating memorable first impressions both in-person and online.

Corey and Rachel interview food and beverage PR vet Kylie Flett about starting her own agency, Banter PR, and how wine and hospitality brands can leverage public relations to achieve sales growth. Kylie advises businesses to focus their efforts on areas where they can win rather than spreading resources too thin. She also suggests identifying specific goals, such as increasing tasting room visitors or promoting flagship products, and recommends looking for opportunities when competitors aren't active. Ultimately, PR doesn't require large budgets but does need strategic thinking about what's truly newsworthy to consumers rather than just to the business itself.

Rachel and Corey discuss the importance of staff training and development in winery tasting rooms, emphasizing the need to hire people with the right intangible qualities rather than solely focusing on wine experience. They cover what wine knowledge is essential for new hires and highlight the significance of creating authentic connections with customers to enhance overall experience and drive sales.

Corey and Rachel chat with Shawn Hogan, Sustainability Consultant at Re:Vision. This podcast unpacks a lot of information for wine and hospitality businesses looking to embrace more sustainable practices - specifically within tasting room and production facilities. Additional topics include B Corp and Just certifications and assessments for organizations. Resources referenced in the podcast can be found below:

Re:Vision’s Food + Retail Portfolio

B Corp

B Impact Assessment

Just Program

SME Climate Hub

Free business emissions calculator

Corey and Rachel discuss the importance of vibe and aesthetic in order to attract, retain, and build consumer loyalty. The conversation dives into how vibe extends beyond the confines of a physical tasting room and should permeate every element of a brand - creating a cohesive customer impression of what your wine experience is all about.