Know what support you actually need
Do not meet with reps only when you need a bottle or a discount. Go in with clear goals: staff education, menu development, tasting support, product knowledge, seasonal features, or help launching a new cocktail.
Share your concept and customer
A good rep can help more when they understand your restaurant. Tell them your price point, food style, best-selling spirits, guest demographics, and service challenges. The more specific you are, the more useful their recommendations become.
Ask better questions
- Which products fit our menu and price point?
- Can you help train staff before this cocktail launches?
- What brands have education or tasting support available?
- Are there menu placements, table tents, or launch materials we can use?
- What products are reliable for supply and ordering?
Build a simple rep calendar
Plan supplier conversations around menu changes, seasonal drinks, staff tastings, and sales goals. A quarterly calendar makes the relationship proactive instead of random.
Track what works
After a rep-supported feature launches, review sales, staff feedback, guest response, and product availability. Keep building with reps who support the operation and communicate clearly.
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