How viroblyayat that tasting tea. Product tasting: how to do it right and what to protect What to taste 100
It is important to make a purchase today and taste the products at the “sales outlets”: supermarkets, supermarkets and stores. Manufacturers and distributors try to promote this type of promotion as a method of stimulating sales, increasing customer loyalty to a brand, to get to know new products, and also as a reaction to the activity of competitors.
Golovne zavdannya promodegustacії - show nayvigіdnіshі side of the product, zmusivshi purchase of the memory of the goods and the good (or once) bring yoga. Quantities that are revisited, in case of different differences - "stock" of warehouse stocks, promotion of sales, first acquaintance of the buyer with a new brand, promotion of recognition of the brand or loyalty to the company.
The product, subject to tasting, is to blame for the mother of the sprat, in our opinion, even more important characteristics:
- mothers have wonderful savory characteristics;
- be a mass drink commodity;
- mothers low sobіvartіst.
Tasting by the mechanism of "drawing" the client into the process of evaluating the taste of the product, stimulus and motivation before buying.
Competently planned and technically well-conducted tasting in the trading point of the building to increase sales in a few times (sound in 1.5 - 2.2 times). It's a pity, to finish often this effect of the "splash of sales" is non-trivial and resound in a few months, or to make the days "fade out". Regardless of the price, tasting is to achieve an effective, demanding method of pushing, which is worth a long-term investment in the development of a trademark, creating a positive image of the winemaker.
In order for the promotional tasting to be as effective as possible, it is necessary to correctly select the tasting object, develop the regulations, plan the work of all teams from the head of the marketing department to the promotion supervisor and the promoter. It is necessary to clearly present the meta, clearly set the task, and then set the control points and the methodology for the analysis of the efficiency of tasting.
The meta of the tasting - do not forget to buy it with gusto about the product, but first of all, create a positive impression about the product, "pіdshtovhnut" the purchase to the point of making the purchase more like a "snack" for the product. Varto, zvіsno, memories of those who promo degustation is a little show of its kind, like the buyers are guilty of guessing, having delivered their goods to the police store.
Expanding the regulations of promotional tasting, it is not enough knowledge for marketing communications, it is necessary to present a sensitive purchase. For whom the unappreciated help can be given by professional tasters.
The word "tasting" is similar to the Latin word degusto, which means "trying to taste". The tasting is based on sampling, so that the buyer evaluates the taste characteristics of the products for the help of their organs. This assessment can be changed in the fallow period: the mood of the purchase is that stage of yoga, weather minds (winter / summer), the temperature of the most important situation in the place, where tasting is carried out, form the dishes, the temperature of the proponated product, lighting.
Cobs of sensory
Zahalnovіdomo, that the people of the house are divided into two main flavors and three other rows. Licorice, hot, salty, sour are seen to the main relishes.
To the other rows - tart (appears to be left in the mouth when mimic tea is taken in), luscious (relish, which is left in the mouth as a result of drinking soda) and relish, titles in the western literature "umami" - tse reception of the mouth in the mouth, viklikane nucleotides ( stupid for example).
Smakovі vіdchuttya vinikayut z raznoyu svidkostyu, most vinikає salty relish, potim licorice, sour and, in the rest black, hot relish. The taste receptors are spiced with my unevenly: the kіnchik movi is for licorice relish, the flank edges of the anterior part of the tongue are for the salty relish, the flank edges of the back part of the tongue are for the sour relish, the root of the tongue is for the hot relish. To that, if a person tries with a kіnchik movi, for example, the classic hot drink “Tonic”, then you may not taste the hot relish.
Mova people are an organ of relish, the mechanism of functioning in that which is speech, which is thinned in drinking water like a line, through the pores sips cibulins on the taste, in some chemicals, they are transformed into nerve impulses that are transmitted to the central nervous system. Depending on the taste, it can change stalely in the mass part of the speech, so the difference in kitchen salt is lower than the threshold concentration with licorice.
An important factor in the formation of a calm idea about a product with an estimate of its relish is a slapstick, which can be trivial or short, acceptable or unacceptable, sharp or rounded. P_slyasmak is the strongest factor in the molding of a hot spray to the product. As an example, you can bring a promotional tasting of zukrozaminnik tablets, which took place in a number of shops in the metropolitan area of Yekaterinburg. The tasting was accompanied by a garni of promos, randomly active promoters, and the tasting in the direct sense of the word “failed”. As a result of the tasting, the virobnik not only did not reach the stimulus but, ale, navpak, having spent part of the target audience and suffered financially.
The reason for the negative reaction of the buyers was in the attack: the pills were placed in their warehouse with active additives - sodium saccharin, sodium cyclamate, kharchovy soda and tartaric acid. Ce is standard, to finish the popular warehouse of products. The particularity of these pіdsolodzhuvachіv є those who stink give a stіyky hot-metal sing-song, a kind of call to dryness in the mouth.
Later, during the tasting, it was necessary to live in all the entrances in order to capture this particularity. Virobnik prompted to taste the Danish product, making yogo in hot tea. Relish tea, no matter how astringent it is, you can’t get a singsong of this kind. Yakby manager, who sorts out the rules for tasting, knowing the peculiarities of the sensory response, then without forbidding such an obvious pardon. The best would be to propagate the buyers not for tea, but for kava with milk. Gostra hotness of kawi and rounded taste of milk well masked the peculiarity of the product. Vzagali, the tasting of products of this kind is uncertain and it is necessary to carefully think over all the pros and cons.
The main dzherelom nasolodi when taking it, even though it’s marvelous, not relish, but scent. The reason for this is the exchange of savory tastes of people (as we said - licorice, hot, sour and salty). All other savory sights give us a scent. The scent allows us to appreciate the savory nuances and piquancy of products. If the purchaser has undead or heaps of nіs, you can tell about the nuances of taste and aroma - wines are physically impossible to smell.
It's a pity that there are a lot of BTL-agencies, which often deal with organizational issues, often forget about the most important thing - about the classic rules of tasting.
We repeatedly got into rude pardons for an hour of promo tastings, the result of which turned out to be deplorable because the BTL agency managers did not know the basics of sensory perception.
For example: tasting of savory sauces for meat and ribi, ketchup with an automatic machine, which popcorn is made, tasting of 10 (!) Names of cakes, tasting of grained syrah on a licorice oven, tasting of liver pate with butter, tasting of bread jar "Brie Blanchett", etc.
Basic rules for the preparation of promotional tasting
The manager, who expands the rules of promotional tasting, is guilty of freely focusing on the factors that inject into the taste of the product, - pouring color into the taste of the product, pouring in the purchase into the taste of the product, pouring in the purchase for the taste of the taste, promoting the promoters to the point of influencing the authority of the audience.
Before the hour of preparation of promotional tastings, it is necessary to remember the most important rules, which are listed below.
temperature rule. Rosіgrit product may have more intense smell and taste. Also, if you want to add an over-the-top spicy flavor (for example, too much flavoring), it is necessary to present the product as cold, in order to follow the traditional rules of yoga (for example, serve cold dumplings). By varying the temperature of the product, it is possible to increase the yield in tasting, but if the temperature is correctly chosen, the product will positively signify and taste better. Butt: the tasting of warm gas drinks on a summer linden day is not effective, or the tasting of kawi, which is cold, in the winter cold.
Preparatory rule. It is necessary to taste the drug, which is the pre-river of this hour of fate, dib, which vikoristovuetsya in this month. For example, there is no sense in tasting pork carcass in Muslim countries, kvass vzimka, lard in a thin layer.
The rule for choosing dishes. At home, living in chi wine, I pragnemo choose the most suitable form of dishes. Great kelikh - for pure wine, kelich flute for champagne. Why is it that during the tasting, the dishes often do not taste good? Obviously, at the tasting only disposable tableware is to blame, in the assortment of which it is practically impossible to know great plastic wine kelikhs, but you can try to choose the most suitable dishes, which will add flavor to the aroma.
The rule of strengthening relish. It is necessary to know that after the introduction of sour relish, the licorice will be brighter, and, after the licorice sour, it will be sour (apple after the zucerka), after the hot relish, it is necessary to finish the three-time hour, to restore the receptors. That is why you can taste some products in one trading floor, it’s better to taste them with the least taste.
The rule of devilry. Chergovist podannya zrazkіv may be well thought out. Start tasting the next product from the weakest for savoring power to the product (as the buyer did not indicate a specific point) to the most delicious. The rest of the product will give the purchase a slysmak, with the help of a wine in the form of a promoter's stance. The taste of the very product is remembered by the buyer as soon as possible for all the previous ones.
Wearing rule. In the rest of the hour, you can often see how BTL-agencies, working in the minds of fierce competition, go to the customers, like they influence the conducted folding tasting. So, when tasting jam, try to imagine yoga on freshly slathered toast, sample sauces with dumplings, melting siri with a sulfur stove, etc. the product is most often played. If the buyer puts the food “where can you buy such savory sirn sticks?”, Instead of buying melted syrah, which is tasting, you can consider that the meta tasting is not reached. "Nosіy" is guilty of relishing the product, but not overshadowing yoga. So, for tasting sirah, it would be better to vicorate fresh crackers and biscuits, for tasting sauce - fresh regitoni. "Nosіy" is to blame for the mother's neutral relish.
The rule "vіzualіzacії" to the goods. A person chooses a small piece, which he was honored with, eyes, and then he points to the new one with his hand. Products may look appetizing.
Participation rule. If the buyer himself takes part in the tasting (choosing a small piece of cowbass on a fork, choosing a drink), he will remember the tasting as soon as possible. Vin feels like the ruler of the camp.
Fixation rule. The promoter can talk about the product to make it rich (especially, as well as good preparations), but to the purchase of wine it is the responsibility to bring that one thought, so that the buyer can remember. That “stamp”, like a split in your head, if you get drunk on the police and advertise a product, like a wine you tasted. This “stamp” allows buyers to feel like they are related to the product. Rozumіnnya, that the goods youmu know, porodzhuє setting up to the goods like to the "friend".
Improving the effectiveness of promotional tasting for the optimization of the process
Vikoristovuyuchi classic methods of tasting analysis, you can significantly increase the efficiency of promotional tasting. Below is a description of the method of optimization, disaggregation by the faculty of the lighting and consulting center "Taster" (Yekaterinburg).
Methodology for choosing the object of promotional tasting
As a trading company can have a large portfolio of goods, it will be necessary to display those positions from the assortment list, tasting any of them will be the most effective. And to that - we should seek advice on the analysis of savory indications and compatibility with the product, but not equal to sales. Remain payable at the detailed distribution of the shares, if the budget is determined and the efficiency is predicted. At the first stage, it is necessary to determine which assortment items are the most optimal for tasting. The assessment is carried out according to dekilkom criteria, given in order of importance:
- zovnіshnіy vglyad, relish, aroma, pіslyasmak;
- packaging (individual, family, bulk);
- special wash for tasting (drinking, cooling);
- supporting materials (bottles or cups, disposable tableware, the need for the presence of teapots, and small boards).
Table 1 Poor characteristic of possible objects of tasting
Positions, which did not reach the table, were followed by other methods (promotions with prizes, lotteries, sampling, gifts for purchases).
Products for tasting due to motherless taste.
Also, the main positions for promotional tasting were chosen for the additional detailed analysis of the organoleptic properties of the skin product.
Assessment of competitive advantages of selected positions
In addition, as an object of tasting of appointments, it is necessary to evaluate the actual value of the share.
Until the obvious, there are those shortfalls of that advantage, which can be marked at the first taste of the product (aroma, relish, evny look, sweetness), the process of saving, the appearance of brittleness, turbidity, the appearance of a third-party smell thinly). Therefore, it is necessary to complete table 2.
Table 2 Advantages and nedolіki selected for tasting the product
Coming soon, there will be clear advantages and shortcomings of the power and competitive products. Optimally vrakhovuvaty thought spozhivachіv, and chi not special. In the column “goodness” and “shortage” it is necessary to add only obvious advantages and obvious shortfalls of competitive products, shards of attachment, not knowing the good products of competitors, evaluate it important. As an example, you can take table 3.
Table 3 Advantages and shortfalls of competitive products, on the basis of beer
Now you can have a clear analysis of the organoleptic advantages and shortcomings of your and competitive products. This method will significantly simplify the task of optimizing promo tasting.
They gave the following details of the regulation of the tasting with the method of strengthening the emphasis on the advantages of the grub product and changing the emphasis on the under-drinks. Please note that products with obvious shortfalls should not be presented for tasting better. The BTL-agency often has clients, who influence the conducted promo tastings behind the program product. In this case, the agency can conduct a promotional tasting of this product at the lowest cost, optimizing the tasting process itself.
The technique of strengthening the gains, weakening the shortcomings
Butt: Analysis of the organoleptic characteristics of boiled cowbass "Molochna" revealing shortcomings and advantages, indicated in table 4.
Table 4 Analysis of the advantages and shortcomings of the cowbass "Molochnaya"
One of the solutions can be a submission for a tasting of cowbass in two options: great and cooked. When the cowbass is brewed, it is necessary to propagate the rest, to that, when the cowbass is brewed, a part of the salt will be added to the yard and the song will not be salty.
The cowbass needs to be pierced with a thin knife, otherwise, the casings should be allowed ahead of time, so that the buyer does not have ugly cut packaging. Briefs of promoters need to have a seat assigned to the cowbass.
Today, there is ever-increasing competition and aggressive marketing, if there is a fight literally for a skin purchase, if brand managers are trying to confuse a product, more and more refined methods of fighting for drinking, don’t forget about an even simpler and more effective method of selling in sales - about tasting . Professionally vicorist basic rules of tasting analysis and the laws of sensory perception, the effect of such promotional tasting can be superbly high, and the tasting itself will become a milestone in the competitive fight.
Tea is the most popular drink in the world. And not everyone knows that yoga relish is tasted less than a decade by tasters.
Rodyucha podnizhzhya Malaysian gir. Tea comes from tsikh mіsts. De b vie did not stumble, htos ob'yazkovo zavaryuvatime tea, sob sip a cup. Every day a cup of tea is sipped by the world. The average person gets 50 liters of tea per river. Chi wi p'єte black tea abo Darjeeling (eng. Darjeeling), a skin cup is the result of the master's master's copy work. This person is a professional tea taster, who follows him, so that I can taste tea like that, like I can be. Ale yak tse rob?
The Yorkshire company Taylors of Harrogate has been making tea for over 100 years. They are selling 1.2 billion tea bags in a row. Your post-purchases want to have a bag of leather with the very same taste. Whom has all the complexity. Add such factors to the taste of the skin tea leaf, like the weather, soil, drying mode, thinning technology. To that, schob zalivavsya irresistible, Taylors of harrogate tea from different countries, from 25 different plantations.
If on the right you reach the zmіshuvannya, the stench will win your secret armor in the person of Jan Brabin. Tsya people can oppose the building of recognizing the least vіdmіnnostі in the savor of tea. The average wine tastes up to 400 cups of tea a day. To become a taster, you need to train 5-7 years, and Jan is one of the best in his right. Yomu needed more than one kovtok, to say for sure, the stars of tea, de vine of elections, and to remember how the weather was, if Yogo was taken.
The average person has 9,000 guinea receptors. Most of them are mine, to that we prefer more varieties of tea, so that the relish of it will be full. Like in tea, like vada - mi yogo will remember.
Tea grows in a tropical climate all over the world. Plantations in Malaysia with an area of 234 hectares, to make 800,000 cups of tea a day. The tea bush can grow up to 5 years, the first time you start picking tea. Choose the youngest pagons, the two upper leaves and nirks, which did not sprout. The confirmed pickers take 18 kilograms per leaf per day, for which a total of 4.5 kilograms per tea. If the leaves are taken to the plant, they ask for it, so that they clean the stems and bushes.
After the grindings are heated by the stove, when the stench hangs out, it burns. Let's sweat them until I become hoarse. The product, which is wiishov, is delivered beyond the cordon. For skin tasting, some preparation is necessary. The cups are placed neatly. Skin crackling tea is neatly called. On the back of the hand, Jan is trying to look at the dotik, to overturn them brooms, like that power. Potim tea is brewed by stretching five quills. As soon as the leaves are visible from the cup, the tasting can start.
We need tea with a pleasant aroma, good color. Brood tea is not needed for us. Often go out, scho tea has a lot of rich vologists. We call such tea vologim. For an hour of tasting the leather number, Jan names the price in English pence, as he is ready to pay for them. In such a rank of wine, I express my thought about how much tea I have. Yana's relish is thin, which reacts automatically.
Jan's thought about the savor of tea indicates the success of everything I give birth to. Ale Yan is not only to choose the best variety, but to understand that the combination of varieties will be the best. A tea bag is more than enough for you, but in the middle you can find tea from seven different countries. The amount of skin tea in sumishi is determined by the taster.
Here you can buy 100 g of tea, which is to make 10 tons of fermented at the factory. І taster porovnyuє relish cich 10 tons іz іnshimi. Tse fight, schob perekonatisya, scho tsey tea meets the standard of Yorkshire tea. Schob wines will be identical to the last party. After the tasting, the sum is sent to the factory for packaging.
After that, like Yan having selected sumish, tea is simmered at the great cistern and smashed. Let's put Yogo into the drum, which turns exactly twelve times. The number of wrappers was carefully selected, it is necessary to make the perfect sum. 96% of tea sold in Britain is sold in tea bags. At the skin bag there is 3 grams of tea, relatively drunk for the relish of Jan. Then the sachets are sealed at a temperature of about 200 degrees Celsius and placed in a package.
The whole process of picking on the plantation to the tea bag takes less than 12 tyzhniv. From now on, the next time, if you want to drink a cup of tea, guess about Yana Brabin, who is tasting yoga today. And you can not guess. Deyakі secrets better not reveal.
My work as a journalist and wine critic is unacceptable without wine evaluation. Zvichayno, it would be miraculous, yakby everyone shared their interest and could reasonedly discuss the advantages of not a share of those chi іnshoy plyashki. For most people, it's wonderful to do without tasting naviches. They really don't need the stench.
Approximately two-thirds of all the wine sold in the world is an everyday drink without any special advantages.
It is enough for me to confirm two vimog - but we accept for relish and do not mother technical defects (within the framework of this material, we cannot see the difference in price and quality). And if you can taste a good one in a bad way, then with this very success you will be able to make a “tastier” wine like a “non-tasty” one.
Ale, it’s acceptable, you have a special dance and you would like to drink it її s understandably. Otherwise, you better be named after your gusto likenesses. Or really you want to learn how to taste Sangiovese with Cabernet. Here, a simple pitta is already covered up. You need to actively turn on that brain.
Fortunately, the wine tasting algorithm is simple. Vіn representations in lansy "eyes - nіs - mouth".
First, give detailed instructions for the dermal stage, I will ask for respect, as I know no less important, lower the tasting process itself.
First, about the situation. Clean air, good light and good temperature - the motto of whether the tasting is correct. 80% of wines are affected by aromas, so try to find unique smells, whether it be cigarette smoke, perfumes or aromas. It's too dark at the prisoner's room. That adequate temperature is important both for the application and for the wine itself.
In the cold, foul aromas rise, and it will be too hot, the wine will warm up hot, and warm bets will create a bouquet for alcohol.
Therefore, it is necessary to taste the wine at room temperature, beforehand adding the flask to the required “degree”. The optimum tasting temperature for red wines is 16-18 degrees, for white wines 10-12 degrees Celsius.
In the ideal minds of the skin, the wine conveys the form of a kelikha, but we leave it thin for professionals. A wine lover will need a universal option, a kind of pidijshov bi to any sort.
Golovna, the bowl of the kelikha is small in a tulip-like shape (wider than the base and narrower at the upper part). Bіlі wines sing tasting at kelikhs of a smaller volume, chervonі - more.
Do not forget about warto and about self-feeling. Drinking wine from stuffy noses, however, marvel at the picture from tying eyes. A cold and other illnesses are filthy companions of wine tasting.
І obov'yazkovo splіvіyte! Alcohol dulls the bitterness of the breath. It’s better to “donate” one kelih, than to fail the whole tasting. The wine that is left out can be drunk later, after the lighting process.
What can not be done without, so without notes. Winn's memory of people is too short. For example, if the wine at the time of tasting had a great effect on you, then believe me: in a year you will forget its savory nuances, and in a day, perhaps, the brand!
Deliver to the tasting notes as to the valuable bank of information. The analysis of what was written earlier will help to reveal the best wine styles, regions and virobniks, and that one just guesses about the brand you love.
When folding the notes of the obov'yazkovo, they guessed the name of the wine and the harvest, as well as the winemaker, region and country.
Write tasting comments as open as possible: turn on the alignment and associations, so that later you can guess the wine. Tell us why you tried the wine - it's an efficient memory stick. Don't worry that your wine vocabulary will be rather primitive. Pick the right words to describe the wine - one of the biggest folding tastings, learn for professionals. Here, like in any other busy, important training is that hour. Do not forget to give a guilty score on a scale that makes you understand, something like “befits - all the same - doesn’t fit” or else it was from one to a hundred. At this stage, promotion is not so important, smut, so that the notes are sensible and meaningful especially for you.
For tasting records, it is best to create a file in Excel format, which allows you to sort or know the wines according to different criteria. If you try wine in a restaurant, or in another place, if you can't work a note, you can be turned off by the phone. Ask yourself to mention the name (or take a picture of the label) and two or three main important characteristics of the wine.
The first tastings are more effectively carried out in the company of an experienced person, you can try it yourself. In my time, I learned to taste wine on my own, standing in the place of an expert under the good hand of a good lover.
The tasting zdіbnostі starts from the wisdom of recognizing the rice of young varietal wines.
Like the farb palette has a sprinkling of colors, and the wines are based on the same varieties of grapes. Although the main palette of the artist consists of seven colors, then nine varieties of grapes are classic for wine. Five white ones - chardonnay, sauvignon blanc, riesling, gewurztraminer and chenin blanc - and chotiri red - cabernet sauvignon, merlot, pinot noir and syrah. Have any facilitator of tasting report on the characteristics of the skin. You can remember me, but it’s unlikely that you’ll know your authority.
In practice, it is better for a taster to work like this. Choose one variety and buy at least two different garnets, and rather chotiri or five.
The mustache of the wine was young, the shards with their vitreous aroma and taste change. It is easier to start with more varieties, and then switch to red ones, whose taste is made up of a larger number of components.
Pour the wine into the cells, read once again about the peculiarities of the variety and then try to find out about the wine. There are no guarantees that you will recognize them all at once, but the characteristic elements there are obov'yazkovo may buti. Some people know this process, others do not. If we give you some wine, then, perhaps, you will know quietly that wine tasters are not popular. They become after trivalo and regular practice.
As soon as you understand that citrus tones, apples and tropical fruits in chardonnay, or pepper and pepper tones in syria, you can move on to the next stage. For example, learn to recognize varieties of wines with a stained glass and without a stain in oak, analyze blends (wine, in which varieties of grape varieties are mixed), marvel at retail between brands from different regions in one region (for example, from Medoc and Pomerol to Bordeaux), or young and vitrimanі eyes. The main principle is from simple to folding.
One more tricky thing: at cob tastings, make sure to pay attention to any one aspect of the wine, and not slander all at once, otherwise you risk getting lost.
Now the time has come to talk about the tasting itself, as you successively get three sense organs: eyes, nose and mouth. Professional tasters follow a clear scheme, first of all describing the good looks, then the aroma and taste characteristics of the wine.
According to the color, wine can be brought up to one of the three basic categories - white, red chirove, but far from all.
The color of the wine can be predicted: in the summer it becomes darker, and the red ones become lighter. The color spectrum of white wines changes from pale straw and lemon to dark gold and burshtin, and for red wines, violet and ruby to garnet and ocher. The golden hue of white wine can be put on display in barrels. The presence of color can give the key to the designation of a grape variety for red grapes: young Cabernet Sauvignon is often dark ruby and opaque, and pinot noir is light ruby and clear. It is important that the wine has a little health glint. Mutna native land is guilty of guarding, and from the sieges of the red is not a defect, pointing to the important age of wine.
Appreciate the aroma, without any pepper, the best part of the tasting. It’s possible, you know, that the wine experts are spinning wine at Kelihu’s.
It doesn’t just look spectacular, but I can sing a meta - to help vaporize the molecules to enhance the bouquet of wine. Aroma rating will require maximum concentration. Do not rush at once on the details, appreciate the aroma and smoke. Chi clean stinks chi mum third-party smells? Young wines start to smell like fruits, citruses, herbs and spices. The smells of rotten eggs, musty liohu, or stinking shkarpets mean a “problematic” dance.
More folded to appreciate the aromas of glassed wines. At the process of saving the stench, the stench changes:
Tongues come to the change of “fruitiness”, which tell the smells of the earth, shkir, mushrooms, fallen leaves and inspire the barnyard. To the calm, as if they were up to simple fruit wines, it was not clear why the tasters should be commendably placed up to these aromas, but also the law of the evolution of wine. Possibly, you can rate them the same way.
Likewise, pay attention to lightness or richness of aromas, to simplicity or richness. It is important to remember, that we sound loudly to smells, that sensu cannot “sniff” for a long time. You have ceased to see the nuances, rather put the keli on the sprat of whilin, and then we will turn again to the new one.
Flying aromatic components continue to evaporate if you drink wine in your mouth. We spriymaєmo їх like savory characteristics of wine, like podіlyayutsya on fruit, flowers, rosemary, spices, mineral and others.
Instructing them in the company, the structural elements of relish are manifested. Naizrozumіlіshiy - dryness / licorice, as it is easy to recognize misunderstood tasters.
Whether it be the fault of the acid. Sufficient acidity gives guilt to freshness and chewiness, low to slay yogo we are tired and mlyavim. If it’s too rich and it’s unacceptable, then it’s called aggressive, and the grapes from which vipadka, more for everything, were picked unripe.
Also, wines are made in different "staturi", for which they give alcohol and extractive speeches. Є more wine, but є thin.
The remaining important structural element is tanini. Do you remember the tart taste of black tea? To give tannins, which are always present in red wines, they give them structure. The stench can take on like soft and velveteen or, navpak, shorts and deryuchi. Zreshtoy, you need to pay attention to the texture of wine - Vershkov, Shovkovist, grainy or rough.
After that, as the wine passed through the empty mouth, the final follows, or the song, which can be short and empty, so stable and fresh.
Having exclaimed all the aspects of relish in the field, do not forget to express the bitterness of the defeat: why did you get the wine harmonic, unbalanced, what was forgiven, folded, blunted, rude. For tasters, these descriptions are the best, but they paint a whole picture.
These are fundamental principles that allow you to analyze and evaluate wine. The rest of the fun: don't take the tasting too seriously. The idea of any kind of garny wine is to bring satisfaction regardless of the fact that you can taste it.
candidate of technical sciences, management of strategic
marketing BAT "PARNAS-M"
Not rizikuyuchi much mercy, you can affirm that the world has no more than a lot of people, like to believe in your own opinions less than other people's opinions and opinions. This article has a description of the method stimulation of zbutu, which is based on the objective factor of the psychology of a person - trust your own thoughts. Virobniki and zbutoviki food products name tsey push method products tastings, fakhіvtsі z marketing non-food products call yoga roses all the time.
Categories of goods that are best suited for tastings, Viroblyayutsya for segments of the market with a great capacity. Crimea of that products is guilty of such powers of authority:
the focus of these goods on a wide supporter;
buy products of parts of repeated sales to these persons themselves;
buy products with low cooperation.
Obviously, up to a group of such goods, you can consume everything that you can afford. To that, the features of the conduct itself will be examined in detail. tastings. Under whom will there be taxes on the traditional change of food: what is the meta? When and where are such actions carried out? What can the buyers taste? How and who can you spend?
How do I reconsider the next hour of the tasting?
Tastings and broadening of the mind harmoniously fit into the communication strategy in the communication channels, as they are called retractions. The main susilla of virobniks in the case of the heart of the endemic drink. Meta: create less on the rіvnі kіntsevogo pityu with a friendly setting to the product, scho sponukaє in the middle until the vimusenої spіvpracі z virobnik. The value of the strategy of involvement for firms lies in the fact that it can successfully neutralize the pressure on the side of the intermediaries at the channel, and ensure a large-scale promotion of loyalty.
In the classical literature on sales marketing, the authors pay respect to those who systematically organize tastings with a significant number of buyers in the target segment, give short-term results, and a long-term effect. To this, the tasting can be seen, moreover, as a mechanism for investing in the image of the manufacturing company of that trade mark, as well as on the method of creating a friendly image of the brand and gaining popularity capital, which in the meantime can be provided with better guarantors. As a promotional proof of the fairness of what has been said, you can serve and drink, which you get in St. Petersburg, for products with a brand
“Samson”, regardless of those that are successfully working, operates as a single enterprise and regularly conducts tasting of its products at the “Samson” meat processing plant near the city of St. Petersburg, adding more or less to that.
Where do you conduct tastings?
Tastings of different types of food products are most often held at the retail trade: great department stores and department stores, grocery stores, specialty stores. As a rule, there are regular weekly promotions of three or two days per day. Most of them are organized on the day of the greatest activity of buyers. For more retail outlets, for the benefit of the buggers, every Thursday and/or Friday from 16.00 to 20.00 and Saturday from 13.00 to 17.00.
In a similar manner, organizing tastings of the call: find out more about tasting types of products and increase sales of them.
What should be displayed at the tasting?
The range of products that are presented at the tasting, include 4-6 names for a skin outlet. When folding the assortment, the following factors are taken to respect:
the presence of new products that will be introduced to the market (attack of a new target segment);
the presence of products that were not previously sold in a retail outlet (defense of the target segment);
decline in sales for the main types of products of this trade point (“rozіgіv” of the target segment);
general visibility of products from different price ranges (segmentation of benefits);
the presence of products, as an analogue of the products of competitors (double in part of the market from a competitor).
Depending on the number of minds (factors), the assortment for a specific outlet can be formed in the following order:
2-3 names are promoted by the picker himself and most often by the names of all trade outlets;
2-3 names will be promoted by managers for sale for the weather for the administration of stores.
Such a pidhіd allows you to guard the interests of the virobnik, and the organization of the retail trade, to respond to the conjuncture of the market and to get used to entering the situation depending on the situation. (Also, before the description of the products, it is indicated at the addendum 2.)
Who can conduct the tasting and how can it be organized?
Tasting groups can include 6-7 to 10-11 demonstrators, including the group's pottery. All demonstrators must undergo the necessary training, which is carried out by the head technologist of the enterprise and a specialist psychologist. (Vymogi, which are presented before the demonstrator, are directed to the supplement.) The training of demonstrators at great enterprises is increasingly carried out by specialized firms for large programs that are acquired by entrepreneurship. So in St. Petersburg, an 18-20 year training course costs about 100 dollars. for 1 school.
Spivrobitnits, how to conduct tastings, in great companies, ring out at the fasting state. The number of demonstrators to fall due to the intensity and volatility of various promotional campaigns planned by the company. Your monthly salary, as a rule, is low: from 2000 to 4000 rubles. Tse pov'yazano z tim, scho, krіm kerіvnika group of demonstrators, reshta pratsyut 2-3 days per day. (Appendix 3 is given an introductory promo for a taster.)
For the results of the campaign, the tasting group certifier sends a call to the head of marketing department. Prior to the new one, the primary information is included, selected by tasters for marketers for a long time, in formats that are different for it; In addition, information about the dynamics of sales, as a rule, for 4-5 days: a week before the tasting, about the dynamics of sales during the first hour of the tasting and their change two days after the action. With properly planned promotions and an uninterrupted supply of a new range of products that are tasting, sales will increase in average from 2 to 4 times. Irrespective of the actual effect of cost-free samples of the product, after the campaign is launched, it will drink for the rest of the stretch for a few months, and then it will begin to fall smoothly - like and after any other advertising campaigns.
The schedule of the tasting is compiled in accordance with the sales marketing of the business jointly with the managers for the sale of the business itself and/or the trading house, which is the official distributor of the products. The best points in choosing the month and hour of the promotions, as it was planned earlier, are the points with the largest flow of buyers through the outlet. The practice of conducting tastings shows that 3-5 teams of 2 individuals per skin are guilty at once. Since the end of the tastings near St. Petersburg, the skin area of the place is averagely smelt for 1-2 days. In this way, for three months, the action allows you to capture all the most privileged areas of the city.
Vitrati
Costs for organizing and conducting tastings are made up of two main articles: investment one-time investment and change of costs without intermediary events. The first steps to be taken from the safety of the teams of demonstrators are essential, including theoretical training and training. Others are blamed for the delivery of the product to the point of holding the action and the second window of the tasting hour.
Orientation cost of investment and change wines at the tasting is presented in Table 1.
Vykhodyachi s pointing figures can be stverzhuvati with usima, that tasting is an apparently inexpensive way to push products, especially in parallel with advertising in the central mass media. The rest of the firmness of some marketers will be rebuffed, but if there is a reader, he himself can pay for a one-time share in the distribution of mass information with the same tribute, as shown in Table 1.
Don’t forget about those who are tasting and pouring in directly on the whole group of buyers (the one who needs zukerkas should not enter the cowbass store). For these reasons, we can talk about tasting as one of the most effective ways of sipping a product.
Table 1
Orientation koshtoris vitrate for tasting
Statya vitrat Kіlkіst Investment windows Special equipment Tasting stands at the branded vikonann Overalls: aprons, kosinki or kepі at the firm vikonannі Doshka details Kastruli electric hotplates Podovzhuvachi (7-10 m) Fundamentals of the psychology of sales, behavior of people and work with them (15-20 year course). 11 osib Changed windows Product A Product B Product B Product G Product D Disposable plates, Servettes, Toothpicks Working day of the car "Gazelle" for 5 outlets TOGETHER(for 3 times per day, 4 times per day, 5 outlets) before 70000
Specialist. clothes
Working inventory
Get the link
Staff training
Vitratny material on one point
Transport
Literature
1. Golubkov E.P. Fundamentals of Marketing: Pdruchnik. - M: Finpres, 1999. - 656 p.
2. Doyle P. Management: strategy and tactics / Per. from English - St. Petersburg: Peter, 1999. - 560 p.
3. Kotler F., Armstrong G., Saunders J., Wong V. Fundamentals of marketing / Per. from English - 2nd view. - M.; St. Petersburg: "Williams", 1999. - 1152 p.
4. Khrutsky V.Є., Kornєєva I.V. Modern marketing: a useful book for the market: A guidebook. - 2nd view., Rev. that dod. - M.: Financial statistics, 1999. - 528 p.
Table 2
Scenario of the tasting
Addendum 1
Vimogi before the demonstrator
Obov'yazki taster
Goiter Demonstrator:
1. Mother with her own health book.
2. Start and finish the work in the next hour.
3. We will know about the warehouse, the casing of the products, the secret about the products that we are tasting.
4. Provide the purchaser with reliable, complete information about the product, presentations at the tasting.
5. Report zusil until the end of the purchase from the one who tasted the products with the least blame.
6. When discussing your product together with a competitor's product, give respect for the main advantage and add blame for your own share of the competitors' products.
7. Be sure to correct the hour of communication with purchases.
8. Contact with sellers and clerks of outlets.
10. Complete surveys for marketing follow-up.
11. Compose a note about the work (shotizhnya) and pass it on to the tasting group.
12. Steps for constant presence and correct display of products at the shop windows.
13. Take care of the safety of the working owner for the hour of the tasting.
15. Vmіti narіzati produktіu and stained glass її vіdpovіdno to vstanovih norms.
Wimogi to a sour-looking taster
The taster can look good:
clothes of viprations (light top, dark bottom);
hands in order (sharp lacquer on nails is not allowed);
hair tidied up At the beginning of the tasting hour, dress up in a uniform (an apron and a cap or a kosinka).
The taster is not allowed
chew on the working place, eat and drink at the bar;
bring with you useful items (player, toys, books, etc.);
splkuvatisya with a partner for food, so do not lie down to work.
Addendum 2
Wimogi before product drawing
1. The products are cut with trochettes larger than 3-4 mm.
2. The skin stalk is cut into 6-8 approximately equal segments (boiled cowbass), into 4 equal segments (smoked cowbass and boiled smoked cowbass), into 2 equal parts (smoked cowbass).
3. Products are picked when necessary (not more than 1 time per 30 quills).
4. The products can be neatly displayed on a disposable plate and have a pleasant looking look. It is categorically not allowed to appear on the plate of products that have dried up.
Addendum 3
Introductory MOV taster
I will enter the promo, the taster is guilty loudly and clearly speak at least once in 10 minutes.
Option 1.
New purchases!
This year, you will have a (cost-free) tasting of the products of the plant "N".
Be kind, come, try! Our products are of high quality and are available for sale.
Option 2.
New purchases!
You can try the products of the plant "N". You can try cowbasi, evaluate its relish, and also express your thoughts about the product and the meat processing plant that you vibrate. You can buy the products you like in our store.
Ringing through a radio station.
(For presence at the trade point of the radio hub, the demonstrator should regularly (1 time for 20-30 minutes) go to the buyers himself or ask the administrator of the outlet about it.)
New purchases!
Today you will have a tasting of the products of the plant "N". You hope to be able to taste and appreciate the savory taste (give an overhaul to the range of products to be tasted). The products of the plant "N" are made from high acid syrovin. The entire assortment is presented on the shelves of our store.
Also from tsієї those.
We have our own talent. Who is good small, who is smart, she accurately folds the algorithms, and who is the ideal taster! The work of calling on such people is to try and taste (and sometimes perfumes and tyutyun), distinguish them for their brightness, color, smell, taste and low quality of other characteristics of the fallow type of the analyzed product.
But if you think that this profession is less than tasting wine, then you will have mercy! Get to know the whole team of the most famous sommeliers, how to tell the truth and know how to get a bad salary for your love to the zhі, having drunk it to the top.
1. Water
Martin Riese is a sommelier, but he knows very little about wine. On the right in the one that wine tastes the water. More than that, Martin is the only favourite of his family in all of America.
Rize z childishness zahopluvavsya raznomanіtnіstyu relish vody. Yogo fathers practiced in the tourism sector and often took their son on trips to Europe, de vin usamered at the new skin field, having hurried to try a simple drink of water from the tap. In the course of time, our sommelier has recognized that we will specialize the blessed wine with a gift, that we allow you to recognize the subtleties with the taste of mineral water from different gerels. Luckily for Rizi, it turned out that it was a tenement, in which talent it was vowed to be superbly demanded. So Martin became a "water sommelier".
A person knows that if people know about those who are practicing, then they call the trochs divine. Such a reaction is considered absolutely normal. For most ordinary people, the water is the same for taste. But on the thought of Riz, it seems so only to those who stink a little more expensive and have not tried water from mineral dzherel in other corners of the Earth.
Martin took his license from Germany, the stars of his birthplace and honorary document he saw in the organization of the German Mineral Water Trade Association (German Trade Association of Mineral Waters). At the same time, Rize works as a sommelier at the American company Patina Group in Los Angeles. His labor activity in the United States is assessed on the basis of a type O-1 visa, which is only seen by “individuals with extraordinary strengths and achievements.” The water sommelier has already become a celebrity for a long time, and a slew of documentaries, special news reports and talk shows were shot about the new one.
2. Milk
Get to know Bas de Groot, a man who will compete with Martin Rize for the first place in the nomination of the best and the simplest work in the field of food industry. Truthfully, Groot's expert opinion has nothing to do with water tasting. Natomist wine tastes milk. As Bas himself declares, at the same time wine is actually the only milk sommelier in the world.
Groot always loves milk and from childhood, having drunk 3-4 liters of it, I will drink it a day. But the turning point in life was the first tasting of the most raw milk. I’ll drink a lot of sharuvaty relish, drinking a little bit of the shanuvalnik of which I’ll drink, giving birth to yogo’s shriveled mind insufferable help and bazhannya dіznatisya, like milk from other parts of the world for relish. From that hour, Bas will rise in price with light, taste the milk of the serpent and give lectures on the topic of unique authorities and I will drink it.
3. Turn off
Brian Fry remembers how the lizard tasted yoga, and still sees its teeth on its hand. The strokate monitor lizard was one of over 250 species of lizards and brittle snakes that lived in the area of Brian's castle near Melbourne, Australia. The lizard was so strong that it overgrown Fry with 2 fingers, a tendon and a nerve plexus. At the car, the swedes helped the person so much bleeding blood that the paramedics had a chance to win 2 towels to take Yogo to the hospital.
At the same time, Brian is a zoologist at the University of Queensland (Queensland), and I'm not on fire of obsession with the most beautiful creatures in the world. Yogo suffocation is so prejudiced that the Australians fearlessly risk their own lives, watching the evolution of natural chemical warfare. Zreshtoy, a couple of test bites - nothing for a person, like a rozmirkovu about rubbish that treasures, like enophiles about the taste of wine.
Will we be bitten by a horned asp? Tse "feel like, like you see after intensive training, folded hundreds of times and stretched out for a month." Have you been stung by a stingray? Rozpecheny metal, which floats in acid, - nothing in privnyann z cym. How does the bite of the Australian honey-headed snake, which destroys fibrinogen (a protein necessary for blood clotting)? Like Fry, there is nothing terrible, if through the bite of a plazuna your blood flows from your nose, mouth and anus, and if you are afraid to reveal what is in your brain at once you see the same.
The courage of a zoologist often hurts one's life in one's present troubles, but one continues to be engaged in a test, it's disgusting, so that you care, you can take care of other lives. Bitter creatures often intoxicated the drugs of the most important preparations, including the faces of low heart diseases, and high bloody vice, the creation of viper visions.
On this day, Fry was already bitten by 26 brittle snakes, stung by stone fish, bagatons, scorpions and box jellyfish. A person may take on the physical form of a large professional swimmer, but his body will help a walking collection of injuries and more and more sores. After the bite of Varan, Brian does not see his right handy finger. Until then, Yogo's spine had three metal staples after a broken back. Fry sings that once on the right she was not in disgusting bites, but in the fact that she had simply put in jealousy and fell from the top of the termite mound.
4. Girchitsya
Sommelier is a noble profession. Chi you drink wine or just water, you may need to drink in noble drinks as much as you can at the party.
But what about a rich world of seasonings and spices? Pierette Huttner is one of the best in this area, and not without reason she became the representative of the cult Maille at the Zakhod hirchitsi company French Dijon, whose first American salon has recently opened in New York. Here you will not only be able to learn about the right price of smoky savory, but also add 5 different types of hot sauce for bottling (the same as beer from the tap) and also over 30 different types of seasonings in a packaged look.
5. Tequila
Katie Schnurr is the “tekil goddess” of the La Hacienda restaurant at the prestigious Fairmont Scottsdale, USA. Schnurr is still a student at the Arizona Student University, and she's definitely not a typical drinker and walker. Lyubov Keti until tekіla rose from the project for the course of communications, for which he began to drink alcohol. Zaraz Shnurr 27 years and won to pass the certification for the title of an exclusive tequila taster. The learning process includes the introduction of Mexican farms and blind tests.
As a sommelier for types of tequila and alcoholic drinks department of the restaurant La Hacienda Keti vodpovida for all alcoholic beverages, an assortment of wines and tekіli, as well as special government visits, including tastings, explaining the rules of mixing and holding the famous Tequila 101 course.
6. Beer
The Cicerones program was organized in order to adopt the qualifications of wine sommeliers, increase the quality of light malt and hops and launch a course for the certification of beer experts.
Ray Daniels, Chicago brewer, hosted his 2008 Cicero Certification program. The expert is often hot, scho zvazhivsya on tse z for a simple reason - dovkol over a lot of nasty beer.
The first three equals of Cicero: the first course of Certifications Beer Meister (available online), Certifications of Cicerone (live interview and tasting) and the most advanced stage of Meister Cicerone (double special testing). On іspitah you lie down to prove your knowledge at five different galleys: saving and serving beer, beer styles, beer tastes and quality, ingredients and brewing processes, eating beer from the zhey.
Tse mozhe buti is unrealistically foldable. Really, everything is really not easy - only a third of those who want to pass the test for the withdrawal of the Cicerone certificate. For now, only a few beer connoisseurs from the earthly world took away the feet of the master. Nearly 900 people passed the standard test for certified Cicerone, and another 27,000 were willing to take the cob certificate. Світ пивоварів починає звертати все більшу увагу на цю систему сертифікації, і зараз багато роботодавців закликають своїх співробітників (від барменів до продавців) проходити курси Cicerone, а деякі компанії навіть самі сплачують за навчання своїх працівників, щоб вони неодмінно отримали престижну ліцензію.
7. Hot sauce
Noah Chaimberg is going to the corporate office to bring her love to the hot spices of the new season, become a sommelier for hot sauces and open a store dedicated to hot condiments. At this store, which is already famous, at Williamsburg (Williamsburg, New York area) under the symbolic name Heatonist (heat - speck), you can buy small batches of sauces from independent varieties, and only here there is only one hall for tasting hot sauces.
8. Sake
You don't like sake? Motoko Watanabe from the cult Zenkichi restaurant, tell me, what did you try to drink more than the replicated drink, how to serve it hot, so that you can drink it absolutely lousy. Watanabe is a taster of sake and a contributor to the Zenkichi restaurant, a family of modern Japanese cuisine with branches near New York and Berlin. Motoko was born and grew up in Tokyo, but sake did not suit her dochi, doki girl did not move to the USA.
At the hour of the study of biology, that work, like a helper in the last laboratory of the University of New York, Motoko found the whole world and saw the whole palette of tastes of that drink. Previously, such a secret happened with a Japanese woman at a pied pіlny bar near the East Village area (East Village, New York area). Behind the words of the sommelier, it’s not easier to sort out the nuances of sake, the lower building brings peace to Shiraz or tabir to Indian pale spruce. And chi tse is easy - really a side dish of food.
9. Food taster for pet food
Our savory sounds are folded in fates, even if you thought about those, how much like that appetizing zha of your vikhovants? Few people are ready to try out a dog's bowl, but find out who earns a living!
"Professional dog food taster" - a highly paid robot. For example, at Zahodі fahіvets vіddіlu akosі otrimu close to 30 thousand dollars per r_k, and the additional professional earns up to 75 thousand per r_k! Firms that choose the most expensive food for creatures, are ready to pay inexcusable pennies to those who believe that their goods meet the highest standards, and even if these clients are the masters of the elite, for those who are healthy, that garni mood was filled with important friends
Professional tasters of dog food (or intestines) are guilty of reviewing the skin of a new batch of food, sniffing and tasting it for relish, trying to reconsider, which is the best product on sale. Be a good taster of cat food and dogs to confirm that the hedgehog is balanced for creatures, cooked from fresh meat, miraculously cooked for humans.
10. Changes
You didn't get it! The model and DJ Jaime Rascone is the winner of our rating and the robotic worker, for whom you can get a good boundary of dreams. Before yoga obov'yazkіv enter the control of the quality of the spіvrobіtnits brothels. The girls, yakі bazhayut pracsyuvati at the VIP-escort of the famous Chilean boudinka Fiorella boudinka, to have a conversation, a physical look and a photo session. Why does James have sex with them? In the office of the "taster of food" you will not only have a computer and a fax machine, but a stripper pole with a box of condoms.
