The “Happy Hour” September strategy: Transform the last hours of the fair into your gold mine

Anyone who has exhibited at a large trade fair in September knows the pavilion's energy curve.. The mornings are intense, chaotic and focused on previously arranged appointments. However, at dusk, from the 16:00 o 17:00 hours, the landscape changes drastically. The fatigue accumulated after kilometers of walking on the carpets takes its toll on visitors; The official presentations end and the public looks for a space to relax before returning to the hotel. Many brands make the mistake of giving up the day for lost., relaxing the attention of your salespeople. The most astute exhibitors do just the opposite.: activate the Happy Hour premium at its stand using the figure of the professional ham cutter to turn those last hours into the most profitable phase of attracting leads all day.

Why the “Happy Hours” conventional drives away business

The tradition of offering a drink at the end of the fair day is very widespread, but most stands execute it in a crude and counterproductive way. Take out some cans of warm beer, Commercial soft drinks and bowls of industrial nuts degrade the brand image and only attract hunters of free merchandising or gossipy competitors.. Does not generate real business.

The high-end buyer, The general manager or technical investor who has stayed in the venue until the last minute flees from those noisy and crowded environments. What this VIP profile is looking for is an oasis of comfort and exclusivity where you can rest your legs and have a calm conversation about the projects discussed during the day.. The bar of a professional and independent ham cutter transforms your stand into that ephemeral private business club inside the pavilion.

The sunset magnet: Live cutting as a retention center

When the master cutter begins the ritual of cutting a new piece of acorn at the end of the afternoon, the subtle aroma of nuts and wine cellar fills the adjacent hallway, acting as a sensory beacon. Instead of leaving the fairgrounds, quality traffic is diverted to your space.

The format of the Happy Hour premium with ham slicer offers unsurpassed tactical advantages:

• Natural quality filter: The artisanal knife-cut ham is served on individual minimalist plates.. This allows the cutter and salespeople to manage the face-to-face interaction with the guest., selecting the profiles that really fit the target of the company.
• Extended dwell time: Unlike a canapé that is consumed in passing, the ham ritual invites us to pause. The customer stays at the stand, accepts a drink and relaxes. This state of relaxation is the perfect time for salespeople to close the day's notes., clarify technical doubts or schedule the follow-up meeting for the following week.

Afternoon pairings to close deals under the September sky

So that the strategy of Happy Hour in September achieve absolute success, the pairing must be impeccable and refreshing. After a day of heat and dehydration inside the pavilions, the visitor's body appreciates the lightness and the high culinary school.

Combine the thin slices of Iberian ham with a cold, long-aged cava, A white wine with wood or fine Andalusian wines served at the perfect temperature cleanses the palate in a masterful way thanks to the acidity, balancing the oiliness of acorn fat. This gourmet experience, offered just as the show lights begin to dim and the competition is picking up their catalogs, leaves an indelible memory in the client. Your brand will not only be remembered for its technical solutions, but for having provided him with the best moment of the day, consolidating a brutal competitive advantage to close the commercial agreement.