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Asahi Beverages

  • 1,000 - 50,000 employees

Nick Sargeant

6:45 AM

Wake up, squeeze in some exercise

8:00 AM

Open your laptop and tackle the inbox, plan meetings & events with customers for the coming days

9:30 AM

Jump in the car and meet with one of your fellow FEV BDEs

10:00 AM

Meet with customers, prioritise SF opportunities and craft tap optimisation increasing mix in venue.

12:30 PM

Bite of lunch at a customer’s venue. Complete some admin and strategise for the afternoon’s meetings during lunch trade.

1:30 PM

Back out with customers, spend some time selling in our new Craft Rotational Tap Program

3:00 PM

Run a staff education session with a venue’s staff. We’d normally focus on a comprehensive Beer 101 course highlighting how beer is made, followed by a comprehensive tasting

4:30 PM

Wrap up the training and get some more admin done. Squeeze in some research on craft beer trends, new products and beer styles.

5:30 PM

Arrive at another venue and prepare for a bar shout or tap-takeover! Spend time with both bar staff and consumers running  tastings of new products. A great way to get consumer trial and expose drinkers to our brands.

7:30 PM

Finish the day