DIP BAR: Endless Possibilities for Tailgating, Lunch Breaks, & Happy Hours

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Discussion Overview

This thread explores the concept of a DIP BAR for various events, including tailgating, lunch breaks, and happy hours. Participants share their experiences and ideas on how to implement this concept effectively, highlighting its potential for enhancing product sampling and boosting sales.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, describes the DIP BAR as having endless possibilities for events, allowing guests to sample different dips made with rubs.
  • Another participant shares their experience of successfully using the DIP BAR at a show, noting that it was well-received by guests.
  • Several users mention the idea of using the DIP BAR as an add-on to regular shows, enhancing the overall experience for attendees.
  • One participant expresses enthusiasm for the concept, stating it is a simple yet effective way to promote and sample pantry products.
  • Another participant highlights the importance of keeping the mayo/sour cream mixture cold and shares their experience with the duration it stays cool.
  • One participant discusses the logistics of using small cups for serving, including where to find them and how to manage portion sizes.
  • Another participant notes the effectiveness of engaging customers at fairs and using giveaways to collect contact information.

Areas of Agreement / Disagreement

Views differ on the best practices for implementing the DIP BAR, particularly regarding the use of containers and the duration for which the mayo/sour cream mixture remains cool. No clear consensus emerges on these logistical aspects.

Contextual Notes

Participants share personal experiences and ideas based on their individual events and shows, with a focus on enhancing customer engagement and product sampling.

Who May Find This Useful

Consultants looking for creative ways to engage customers and boost sales at events may find the shared experiences and ideas beneficial.

I did this at my own show yesterday and it was a huge hit! Biggest problem for me was sorting out my spices, I had several that are no longer in the line! I got my little cups at Big Lots and I have also gotten something similar at GFS.
 
You could get candy paper cups at Michaels or Hobby Lobby in the candy making aisle. (think the wrappers that come a box of chocolates) Be sure you have a booth-customer accessible garbage receptacle. (and be prepared to get someone's 42 oz. AMPM drink. Plan to empty it 2-3 times during your venue)
 
This is great. I will be trying it out at my afternoon show next Sunday. And, it's perfect to showcase the special for May. Thank you, Michele H.!!
 
Which spices/rubs do you use? Some do not sound like they would be good as a dip...lol
 
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