Saturday, July 17, 2010 (Twins vs. White Sox)
Pavano vs. Buehrle
Time of game: 1 hour and 52 minutes
9 cases of beer sold
Monday, July 19, 2010 (Twins vs. Indians)
Baker vs. Laffey
Time of game: 3 hours and 54 minutes
10.25 cases of beer sold
So for the extra 2 hours and 2 minutes of work, I made an extra 30 bucks. $15 per hour is lousy money when it comes to climbing stairs. I think every beer vendor would prefer Saturday’s game over Monday’s even though we all made less money. We are about efficiency and not greed.
Sales per hour is key, or better yet… Sales per STEP.
As a beer vendor, I look at the pitching match-ups to see what I am in for that evening. This year, Pavano and Liriano have potential for a fast game. Baker and Slowey mean... settle in for a long evening. Blackburn has been OK at home, but he has "turtle potential".
Beer vendors like the strikout guys and despise contact pitchers. Santana was awesome, Radke just made me work harder.
Then it is always nice to see an Ace pitching for the other team. David Price and Josh Beckett are always better to see in the lineup than Wade Davis and Tim Wakefield.
Bring on a pitchers' dual and maximize my "beer per stair" ratio.
Monday, July 19, 2010
Friday, July 2, 2010
Warm Beer HERE!
There is nothing worse for a beer vendor than bottles that come out of the “cooler” at about 60 degrees. Unfortunately that is what happened tonight at Target Field.
Last I checked, beer was best served ICE COLD… especially on a hot summer night.
It was a perfect night for baseball… 83 degrees at game time, and the beer, as it was handed to me out of the fridge was only about 25 degrees cooler than the air temperature.
NOT very refreshing!
This makes a beer vendor’s job 10 times harder. Sure, we carry ice 90% of the time on the beer, but usually it is only necessary to carry a small layer to drop the beer a little closer to the freezing point.
Tonight we had to pile on the ice. 10-20 pounds extra per tray. Usually a fully loaded tray before ice is about 50-60 pounds, tonight is was closer to 70 lbs. But, this does lower the temp of the beer about 20 degrees in about 10 minutes.
Proper product rotation was also important tonight. Grab the coldest ones, move the other beers over and hopefully by the time it got to the customer, it had reached a “pleasant” temp of about 40 degrees.
Tolerable on a warm day, but not providing that “aaaah” feeling that most casual beer drinkers are looking for. That temp where my customer takes their first sip, and says, “Oh yeah, that hits the spot”, and cannot wait to order the next one.
I want to sell beer that is as refreshing as that Coke was to Mean Joe Greene in the 70’s commercial where he threw his shirt to the kid (“Hey kid… Catch!)
We all did our best tonight. Everyone from management to vendors to stand managers and preps were icing the beer as early as possible to get it to cool down by the time it got to the customer. …and we succeeded, sort of.
Tomorrow, the forecast is for 91 degrees with a 70 degree dewpoint. Let’s hope the beer starts out colder so it can be ultra-refreshing in the heat of the day.
Last I checked, beer was best served ICE COLD… especially on a hot summer night.
It was a perfect night for baseball… 83 degrees at game time, and the beer, as it was handed to me out of the fridge was only about 25 degrees cooler than the air temperature.
NOT very refreshing!
This makes a beer vendor’s job 10 times harder. Sure, we carry ice 90% of the time on the beer, but usually it is only necessary to carry a small layer to drop the beer a little closer to the freezing point.
Tonight we had to pile on the ice. 10-20 pounds extra per tray. Usually a fully loaded tray before ice is about 50-60 pounds, tonight is was closer to 70 lbs. But, this does lower the temp of the beer about 20 degrees in about 10 minutes.
Proper product rotation was also important tonight. Grab the coldest ones, move the other beers over and hopefully by the time it got to the customer, it had reached a “pleasant” temp of about 40 degrees.
Tolerable on a warm day, but not providing that “aaaah” feeling that most casual beer drinkers are looking for. That temp where my customer takes their first sip, and says, “Oh yeah, that hits the spot”, and cannot wait to order the next one.
I want to sell beer that is as refreshing as that Coke was to Mean Joe Greene in the 70’s commercial where he threw his shirt to the kid (“Hey kid… Catch!)
We all did our best tonight. Everyone from management to vendors to stand managers and preps were icing the beer as early as possible to get it to cool down by the time it got to the customer. …and we succeeded, sort of.
Tomorrow, the forecast is for 91 degrees with a 70 degree dewpoint. Let’s hope the beer starts out colder so it can be ultra-refreshing in the heat of the day.
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