Top down, bottom up budgeting is our preferred method for setting your brewpub or restaurant budget. The top line is revenue and especially for new brewpubs or if you are expanding, you should estimate how much revenue the new venue may produce. In this video, we estimate the number of hamburgers a future retail location might sell in a year, based on economic and demographic factors of the area, number of seats in the brewpub, and hours of operation. We examine the tradeoffs of these assumptions on revenue.
Up Next in Season 1
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Buyer Behavior: The 3-Brain Theory
Why do people buy what they buy? It has to do with their survival instincts and emotion much more than with what their rational thoughts may tell them. Have you ever had a potential customer tell you they love your products and services, but they still never buy from you? The 3-brain theory helps...
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Buyer Utility: How Underlying Emotion...
If craft beer is going to win against big beer, we must think and act differently. This video examines "Buyer Utility," which shows the underlying emotions and strategies that craft beer drinkers rely upon to make choices - and they are different than what most industrial beer drinkers rely upon ...
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Get Beer Drinkers To Pay More For You...
The Science of Persuasion (Cialdini, 2001) helps us change the conversations about beer consumption from those based on price to those based on experiences.
