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What “Ready to Sell” Looks Like
- Curated SKU set by channel (café vs. grocery vs. hotel).
- Clear margins for both distributor and account.
- Training collateral that a rep can demo in 5 minutes.
- Samples and fixtures that fit the shelf or bar.
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1) Choose the Right SKUs per Channel
- Café/On-Prem: House chai, signature iced/batch blend, one origin black, one herbal. Keep it to 4–6 SKUs.
- Retail/Grocery: 8–10 SKUs max with 2–3 bestsellers forward-faced; include a premium origin and a caffeine-free anchor.
- Hotel/Corporate: Sachets for in-room + bulk for lounge/buffet; chai concentrate or batch kit for bar.
Keep cartons case-packed for easy pick: 6–12 units for retail; 1–2kg for foodservice.
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2) Margin & Price Guardrails
- Distributor margin target: 18–25%.
- Retailer margin: 42–48% (tea tins/pouches).
- Café/on-prem: 75–82% gross margin by the cup (see margin guide).
- Publish MAP/MSRP and stick to it—consistency builds brand and protects partners.
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3) Sampling That Converts
- Provide pre-costed brew specs with every sample kit.
- For retail: 3–5 sachets per SKU; add a shelf talker.
- For café/hotel: 50–100g of each blend + iced/batch ratios.
- One sample kit per site; credit shipping on first PO to keep the cycle disciplined.
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4) Training & Collateral
- One-page brew cards (hot, iced, batch).
- Tasting notes + menu positioning (“iced anchor,” “signature,” “premium origin”).
- Bar scripts and milk/ice ratios for chai.
- Quick shelf set diagram for retail (top 3 facings, eye level).
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5) Launch & Reorder Rhythm
- Set a 30/60/90 check-in: attach rate, velocity, waste, and feedback.
- Offer a small LTO rotation every 6–8 weeks to keep shelves fresh.
- Keep lead times transparent; share harvest/lot updates seasonally.
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Ready to roll out?
Send your channel mix and target accounts—we’ll finalize SKUs, margins, and sampling, then ship a distributor kit. CTA: `/pages/quote-request`
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