r/BeverageIndustry

Saw a couple hiring / for hire posts in this sub & figured I would put our position out into the ether - very sorry if this is not allowed.

Are you passionate about liquids? Enjoy learning the history of the product and the stories of suppliers? Like to discuss the interplay of flavors and aromas? Passion is as important as experience - Our position might be for you.

Candidates ideally would be based in Austin, Houston, San Antonio, or DFW.

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Who we are:

We are an artisan beverage importer founded in 1994. A lot has changed in the 30 years we've been a company although our company purpose has never changed:  Searching for and offering beverages of the highest flavor and aroma harmony that can create happiness and excitement for people…or just a wide smile on their face. 

While we started with total focus on the late Michael Jackson’s "world-classics” (the beer writer not the pop star) of beer and in recent years expanded our portfolio towards the unique world of authentic international cuisines in the USA.  Offering beverages of highest flavor and aroma harmony (not just beer but everything from sodas to Japanese Whisky and everything in between) that represent the culture and agriculture of where they are made with a strong focus on Asia (China, Japan, South Korea, and Vietnam), Italy, and Mexico. 

Who we are looking for: 

We are looking for a unique self-motivated individual to join our team as a Division Manager to cover Texas & Colorado (applicants must be based in Austin, Houston, or Dallas).

While this is technically sales roles we significantly value intrigue and passion for flavors and aromas and their cultural history as well as  unbridled enthusiasm to work with culinary outlets of vast ethnic diversity as much as traditional experience. 

It is a most unusual task. It could be for someone from the hospitality industry who desires to learn new skills. It could be someone who majored in history who loves to connect with people no matter the cultural barriers. 

More Info:

More info about our company, how to apply, and compensation can be found here.
(this is a google drive pdf - I'm between posting on various job platforms & this is a permanent link).

Hey y’all, I’m looking to launch a new beverage and just had my first call with a flavor house. They charge $5000 for the development of a recipe, though it includes everything from 10 hours of lab time (about 3-4 SKU’s) unlimited reformulations, no shipping or material charges for samples, and you own the recipe as well.

Is this a good price for a company with a relatively low MOQ?

I’m gonna be getting some more quotes but I definitely wanna know what range I should be looking for. Thanks!

Hello,

Small supplier here looking for a state manager in KC or STL .

Private message me for link and info

First time working with a small run cider brand with a pretty impressive portfolio of distributors. Each one wants product photos, spec sheets, and updated descriptions, each one slightly differently depending on franchise and state.

Right now I'm emailing the files in batches with tags and consistent naming conventions, keeping track on our project management tool. Resending is a monthly ask and I need to solve this bottleneck.

How has your beverage brand/client's bev brand solved this issue of being the middleman?

I've started a beverage brand and I'm doing some local distribution, it is accepted by consumers and appreciated. I provide functional beverages only. I don't have a roadmap on how to grow it, can anyone suggest it?

I’ve recently had an idea for a drinks van, I don’t want to share specifics, but from what I can see there’s a gap in the market for my idea and I have some really cool ideas for my branding etc. Firstly, does anyone have any insights into how much starting this type of business would cost? Secondly, does anyone have experience with having pitches at events and festivals? I’ve heard it can be a tough one to crack due to many of them using the same vendors, but I’m hoping with my idea offering a point of difference, I’d be able to get in there. Basically, any advice whatsoever would be useful! Thanks :)

Hi everyone, I’m currently working on a clean D2C beverage brand and looking to connect with a certified nutritionist or someone with hands-on experience in beverage formulation, product development in D2C drink brands. I’m looking for someone who can potentially partner and help me through the process of developing the product, rather than just provide a one-time consultation. If you have relevant experience or can refer me to someone who would be a good fit, I’d really appreciate an introduction. Please feel free to DM me and I can share more details about the concept and what I’m looking to build. Thanks!

I'm exploring the packaged drinking water business and would really appreciate some advice from people who have actual experience in this industry.

Would love to understand things like:

Manufacturing vs. outsourcing

Initial investment & margins

Distribution challenges

Retailer/dealer margins

How difficult it is to compete with established brands

What actually makes a new water brand work

If you've worked in bottled water, FMCG distribution, or run a water plant, I'd really appreciate your honest experience.

What is one thing you wish you knew before entering this business?

Hey guys, I’m thinking about starting a beverage business and I already have the concept figured out, but I honestly have no idea where to start with the actual process. I’d love to hear from anyone who has experience in this — especially with developing the recipe, finding manufacturers and suppliers, production, distribution, pricing and just how difficult/expensive the whole thing is. If you’ve started a beverage brand before, what would you recommend doing first, and what do you wish you knew before you started?

Hey,

Has anybody worked with Power Brands, The Beverage Incubators, or Big Brands?

Any advice on either of them or just in general?

Thanks!

For the longest time Id read tasting notes saying cherry, vanilla, tobacco, leather etc but then Id take a sip and just think yeah thats red wine and lately Ive been trying to really sit with the glass for a bit before reading anything about it and Im finally starting to pick out a few things but still nowhere near the super specific tasting notes people come up with and now im wondering when it started clicking for everyone else and is it that hard as people make it ?

Sarà almeno la terza volta che compro un vino da €7 al supermercato ( prezzo di tutto rispetto ) e mi becco i tappi di plastica!? Che fine ha fatto il sughero ? Credevo che quei tappi ci fossero solo nel vino da 3/4 euro .

Fra l'altro come si fa a capire se c'è un tappo di plastica!? Le bottiglie sono coperte
Dovrebbero scriverlo sull'etichetta

Most investors read the income statement and balance sheet, but miss critical details hidden in the 10-K about where a company actually makes its money.
This guide walks through exactly how to find and analyze geographic revenue breakdowns in SEC filings, including:
• Which sections to check
• How to interpret country and region exposure
• Why geographic concentration risk matters
• Common pitfalls to avoid
Full step-by-step breakdown here:
https://metricshour.com/blog/how-to-read-a-10-k-filing-for-geographic-revenue-data-2/
Have you ever dug into the geographic revenue notes in a 10-K? Worth the effort?

https://bartenderatlas.com/bartenders/bryan-inman/

I’m an aspiring Cicerone and spent way too long bouncing between the syllabus, random PDFs, and flashcard apps trying to prep. I currently work for a beer distributor in sales and have been working towards my certified beer server certification.

So I built Master the Draught — a more structured way to study for the Certified Beer Server and Cicerone exams. It’s got lessons mapped to the curriculum, practice quizzes, style and draught system info, food pairing notes, and linked resources if you want to dig into the source material.

Heads up: there’s a free tier and a paid tier for the deeper content — not hiding that.

What I actually want: people studying now, already certified, or working the floor/bar to poke holes in it. What’s the one thing in the syllabus that always trips people up? If it’s not covered well on the site, I want to know.

Masterthedraught.com

Hi everyone!

So I live in mid-sized city and work for a big wine retailer. I’ve pretty much gotten all the wine basics I can get from my current job, so looking to get more specific about smaller producers, people, sub-appellations, etc.

I know I can always just read things on my own and google as much as I can, but I also enjoy just talking to people and miss a formal style of learning.

Last year, I applied to a smaller, specialty wine shop in town for a partial manager position and ended up making it to second choice just due to my lack of experience in the industry which I understood.

I am thinking about reaching out to that shop again and offering something like: I can come in every 2-3 weeks on a weekday with a coravin, purchase a $50-100 bottle and just crash course me on a topic, winemaker, producer, appellation.

Does that sounds like something that might be received well? I’d maybe offer this to another shop in town that I like if it seems like a good idea.

Important to note: My husband and I want to make the move to Napa/Sonoma eventually, and both of these shops have a specialty in sourcing wine from Napa.

Thank you all in advance!

Hey,

A friend and I are looking into the RTD protein industry. I have been in contact with white label and formula developers. Does anybody have any advice to somebody who is new?

Thanks!!