An overview of WithWine's Advanced features

00:00 So um yeah Scott was thinking uh today a good thought would be to um go through some of the advantages that the system has got because frankly there's a lot of there's a lot of golden here that uh. 00:16 um that we probably don't um make we probably could do a better job of making people where um that that um that exists. 00:26 Um and so this sort of stuff kind of falls in the category of you know you don't know unless you sort of specifically ask for it. 00:32 Um because you know when we're saying how the platform has a lot of flexibility built in um this is in particular what we're referring to. 00:41 Um so we thought we'd go make a video today going through um a lot of that um a lot of that um. 00:48 Um, flexibility and hope it's got to do with pricing um. And so that's what we thought we did today. So obviously sort of and we found this last week just worked where you know we're just having a casual conversation between us we just happened to be recording it. 01:03 Um. So you know feel free to feel free to choke up along the way. But um what we'll probably do is start with advanced pricing. 01:13 So um. What I'll do. I'll start by going into a different brand which umm I'm pretty sure it doesn't have advanced pricing switched on. 01:25 So the standard pricing um setup if you will looks like this hopefully. Thank you. This meaning your baseline price that would just naturally appear. 01:42 Yeah so. So this is sort of the when when a house standard pricing you look you know if you're logging into with one and you're entering in a price for a product. 01:52 That's what you see. Um so basically you get to say right you know the the bottle of wine is is a hundred bucks a bottle of cost me ten dollars to make. 02:00 Um you can say is it for sale? Yes no. Um and then if it is for sale you can say it's currently for price or it's currently on sale for twenty percent off or you can say it's full price unless you're buying it in bulk for six if you buy six. 02:19 Um in any six it's ten percent off if you buy an any twenty percent off and then you can say uh then you can say uh I only you know I sell it in sixes sorry single sixes and twelves or you can say well I only sell it in multiples of six you So you've got to buy a straight six or you've got to buy a straight 02:41 twelfth umm so that's the standard pricing model umm you're able to also say do your allowed club discount on this product yes no so you know you can umm. 02:56 One by one say well you know the club pricing is a blanket price where you go right the blanket club benefit is 20% off umm but not for this product you know this product I don't discount that. 03:09 Umm so that's kind of the standard pricing. Now, the, Advanced pricing is, Just quickly a bridge. Yeah man. The umm the window you've got there so if you don't mind going back in the there's just a point that I'm wanting to highlight the e-commerce availability. 03:26 Umm yeah that one's, Umm that is quite an important umm selection in here isn't it? Yeah so this is where you can say umm it's not available on e-commerce then you website it's only available on point of sale or it's only available if you're a club member or it's only available if you're a member of 03:48 these clubs or it's available to everyone. Umm and that means that act as well right? Yeah yeah. Umm and then the availability limit that is one of the that is an advanced um that is an advanced feature so that's where you can say uh you can lock down and say uh it's unlimited you know anyone can buy 04:13 as much as they want or you can say if you're a member of this club. You can buy up to 6 per month or um per you know or a maximum of 2 per order so I'll actually show you that. 04:30 So that um that pricing screen changes when we're using advanced pricing so I'll go into a little bit of detail around that. 04:43 So down here we say right the full prices are 100 bucks. Um so we still enter that in cost. The price is 10 bucks. 04:50 Is it for sale? Yes, a our club discount. Yes, no e-commerce. It's available to everyone. This is what the availability limit looks like so you can say I'm going to limit it to a number of bottles per order so everyone gets a limit of 2. 05:04 per order unless you remember this club which you get 6 or this club you get 6. This club you get 12 and this club you get as many as you like. 05:14 Umm. Or you can say I want to limit the number of bottles a customer can get within a time period so within a 6 month period joe bloke and get a maximum of 6 per 6 months these guys can get as maximum of 12 these guys can get as much as they want. 05:31 So yeah so you're premium or you reserve stuff or you're using stuff that's how you can lock it down. Umm, now this is where we add the advanced pricing so it's a little bit different and we're actually going to be cleaning up this, this new isle to be into more of a table format just to make it a little 05:48 bit easier to understand. Umm, so this is where you can say the quantity required is 1 and the price for 1 is $100 each, right? 06:00 But then you can add another price and say well, umm, the quantity for 1, sorry the quantity for 6. . And you've got this option of saying for 6 of this product or in any 6. 06:13 So you can say well in any 6, I'm going to make the price 95. And then you can add another one and say for 6 of this product. 06:22 So it's straight 6, I'm going to make the price 90. Umm and then you can say if you're doing 12 in any 12, I'm going to make the price 90. 06:35 And then you can add another one and say 12 for 12 of this product, I'm going to make the price 85. 06:42 And you can keep going, right? You can say then you know you can this week and do your campaigns and say umm. 06:49 You can do your campaigns and say you know if you buy 48 bottles of this product, this is what- the price is going to be and basically you'll- go adding it to the car and there'll be full price, full price, full price, but then when you add the 48 bottle that's when the new price will be applied. 07:07 Umm. So that is sort of just the- that's the start of the advanced Thank you. So this capability now. We've got this other- I'll- I'll talk about this. 07:19 I'll just jump into here. We've got what's called customer pricing groups. Umm. So this is where you can apply different pricing to products for different people. 07:29 So umm. So Anita might be just, Joe Blow jumping on my website, uhh where a scot might be tagged as a local. And so, locals Umm. 07:45 So a customer pricing group is where you can say right I've got a group of people. I've got my group of people called locals and you get locals pricing if you're tagged. 08:04 Umm as a local. Umm. And subscribe to my mailing list. So you can say well to get locals pricing you've got to be on my mailing list and I've got to tag you as a local. 08:15 Umm. And that's tagged at the point of sale or joining app or something like that right reach. Just just if there's a tag on the profile. 08:24 So if if Anita walks in and she wants the locals pricing before she places the order then obviously she's going to say hey I'm a local and you tag back them as a local first and then you apply and then it will apply the price and or you might sort of complete the first order full price and then go oh 08:43 on your next order you get locals pricing because now she's been tagged as a local. Umm but with customer pricing group sometimes we get clubs that don't do a blanket discount on all products so the standard club is hey become a club member you get 20% off everything. 09:02 Yeah. So some wineries go well you get 10% off products a through to a b c d e and you get 20% off products um f g h i j k and then you get x percent off so you can change Um. 09:20 What discounts or what prices um you get on each product and also it's um worth noting too that it's. It highlights them as just a u r r p rather than a discount as well. 09:33 Um so you can say you know just this is. It's the price rather than it's been a discounted price and so this is where you can say well if you're a club member of this club and on the mindless you get you know this is what this is the price that you get so that's just a little bit about customer pricing 09:54 groups so basically a different price for people based on based on their tag based on their club membership based on whether they're on your mailing list or not. 10:02 Umm. So if we jump back into the product setup Bye. Umm. We will- I totally collectible isn't it? You've got so many options or so much nameless. 10:15 Well and this is why umm this is why the umm this is why the pause needs a good internet connection right? 10:23 Because. It's- it's going back and forth with the server. Umm. Had to go one bottle, two bottles. Every time it's going what's the price? 10:31 What's the- what about now? What about now? What about now? Umm. Oh they've added a six bottle. What's the price now? 10:36 Oh they've just been tagged a local. What's the price now? It's always going back- and forth. And that's sort of one of the things about having all these rules is that you can do all this cool stuff. 10:46 But it's got to be able to connect with the- it's got to be able to connect with the server. Umm. 10:50 I mean that comes crossing purely being born out of the fact that you work with some really wide reset. Just ask for so much range in- Yeah. 10:59 That's a ability to do- yeah. Yeah. And this is really- you know this is where- you know this is where sort of- you know this is where the likes of Shopify for example fall over because you know Shopify is fantastic. 11:12 Thank you. Be best generalist platform but when you start going in this is an example of when you start getting into the intricacies of- of wine and wine clubs and the way the wineries operate it- the generalist platform just can't you know just can't facilitate all of this flexibility. 11:27 See in the umm so you've seen how you can say alright well you know the price for one is a hundred dollars each but then this is where you can say but if you're tagged or local for one bottle it's you know eighty dollars each umm and if a local gets six bottles in he six then it goes down to seventy 11:46 five dollars each and if you're in if you're in the loyalist group this is the price if you're in this club that's the price that's the price umm you can do wholesale people some people do use it we try to convince them not to because it's it's meant for direct consumer umm and we're not trying to be 12:08 a wholesale platform but can you get away with it? Yeah umm but you know typically wholesale platforms need a little bit more so we've got invoicing in tech but we don't have partial payments on invoicing for example. 12:20 We don't have you know we don't have terms on invoicing so umm but you can you some people you can use it for wholesale and some people do and so it's something they're umm now so that's the that's the customer pricing groups customer pricing groups. 12:40 Now we've also got a thing called regional pricing umm and I don't actually think we've got anyone using this. Umm but regional pricing is where umm u can price a product according to where a customer is located. 12:59 So rather than having you know for example you might say the price is 100 dollars umm the price is 100 dollars per person plus whatever the shipping rate is going to be. 13:12 Or you might say if you're in WA the price is 100. If you're in Sydney the price is 100 dollars a bottle. 13:18 If you're in California it's 100. It's 50 dollars a bottle. So umm and that's where you know that's where they put in their state on the shopping cart. 13:27 It says where are you going to go something new somewhere. Oh cool. Well this is the price of the product that will add. 13:33 So that's regional pricing. Um, That is um in particular a very handy for people who have got um international you know international wine clubs or doing international D to C for example. 13:48 So some people they just go you know. The shipping feed they actually incorporate that into the price of the product. 13:56 So that's what regional pricing is for. Or they might have a special shipping rate just for people in California and a different shipping rate for people in New York which will. 14:08 I'll show you now. Um but that's a very quick summary of the advanced pricing stuff. Any any questions on that or is it pretty straightforward? 14:19 Yeah we listen to set up but you know I want you to hear one of those things if you've got stuff. 14:24 I'm going to get a lot of exporting to your country and you can probably start coming, start from there and work your way out. 14:31 Yeah actually one and that's one thing to all say about this stuff is that um from a sort of just from a management point of view. 14:40 Um it can be you know there's more flexibility there but there's also a couple more things to stay on top of because obviously then um you know every now and then we go oh why did I apply this price? 14:53 The price is wrong it's like oh because you set up this rule you know this rule like a cascading thing actually before before I go into a bench shipping I'll just also show on coupons because you can apply a rule to say a coupon will only work if the customer is a member of that pricing group so you 15:19 can say you know here's a coupon code blah blah blah it applies to these products blah blah blah it only works on e-commerce orders or it only works on point of sale orders or whatever but then you can also say it only works if you're a local so you can say rather than setting an advanced price at the 15:42 product level you can set an advanced coupon at the coupon level so you can say alright well if I tag you as a local this coupon is going to be automatically applied if you're buying through the point of sale or if you're buying on the website or that's where you can say if local's at um if you tag as 16:03 a local umm you get free shipping uhmm uhm uhm automatically applied. so that's just some of the power of the customer pricing groups umm in there so there's actually I'm pretty keen and this is just doesn't exist but this is sort of what I would like to do with this is umm potentially get it to a point 16:26 where umm you know we'll add more rules I think one day we'll add more rules to those customer prices. A person is a member of this customer pricing group if their email ends in you know makori.com so basically if you've got corporate pricing Um, yeah. 16:48 It will go up. They're checking out with makori.com email address. I know therefore to apply this special pricing. If you've got um, you know if you've got some sort of corporate thing going. 17:01 In the absence of that though you can do it with a coupon code. Because you can just tag someone as, you know you can tag someone as makori and it will apply the discounted rate anyway. 17:12 Okay, so that's advanced pricing on the products. Now let's talk about advanced shipping. Umm, so. Thank you very much. Again, I'll go back to the, I'll go back to the basic layout now. 17:24 Umm. When I'm talking about the basic layout for shipping, I'm talking about for Australian businesses. Umm. Oh. Sorry, these have both got, uhh. 17:34 These have both got advanced shipping switched on. Thank you. Ignore. The basic layout is umm. I've got a box of wine. 17:41 Umm. My shipping is free or a flat rate per order or a flat rate per box for a box of size of 6 or 12 and broken down by state. 17:51 Thank you. Umm. That's for Ozzie's. Umm. Now advanced pricing, sorry, advanced shipping. Umm. Has a whole bunch more flexibility to it. 18:03 So first of all we break it down into these 5. Uh, section here. So we've got shipping zones, order contents rules, customer pricing groups, shipping carrier options and then finally the rates. 18:18 Umm. Now if I lose you that's okay because this, this computers me to be fair. Because it is, it is, it can be a little bit confusing because there's a lot going on. 18:29 Umm, but I'll try to keep it as simple as possible. So, shipping zones, pretty straightforward. I've got a zone and the zone is called the ACT. 18:40 I've got a zone called New South Wales. I've got a zone called Tasmania. Umm, or you might say I've got a zone called West Coast. 18:48 And then I've got a zone called East Coast. You can even, umm, or you might have a zone called Metro and a zone called or regional. 18:58 So can say Metro equals postcodes within this range. Metro equals postcodes within that range. Umm. You've got a zone called all United States, but you might want to break it down and say. 19:12 Umm. I've got a zone called I'm called you know in YC and I want to add, uh I want to add New York to that criteria and you know I want to add all my other East Coast. 19:25 Umm. All my other East Coast. I've got a sense to to that zone as well. So you can break things down into zones not just at the domestic level but on the international level as well. 19:37 So that zones. The next one is an order contents rule. So an order contents rule is where you can say if the order contains this product or if the order contains more than six of this product, umm, apply you know apply this type of price. 19:58 So, umm we've got a couple of rules here so I might say umm I've got a rule, give it a name and it applies to specific products or the entire cart. 20:10 Umm so specific products is where you say well the rule applies to umm if they've got a bottle in the cart or a mix or if they've got a product in a product list umm so you can have we had one the other week where someone was doing wine barrels and so umm they wanted to set a rule to say if they're on 20:34 the website buying a box of wine and a wine barrel umm set a rule do not ship uhh so basically it wouldn't let the customer proceed unless they click the umm pick up option. 20:48 Thank you. Umm or you can say that likewise you can say if the order contains a shipping barrel charge a hundred dollars for shipping instead of instead of ten bucks for shipping and you can set your minimums and maximums so you can say umm you might have a product. 21:04 It's called uhh sparkling. You know a bottle of sparkling is heavier than a, than a umm table wine. So you say if the order contains umm at least three bottles of sparkling or more than one bottle of sparkling, umm I want to apply this for all or you might say if the order is valued more than a hundred 21:25 dollars but less than a thousand dollars or more than a thousand dollars but less than five thousand dollars. So you can set up rules based on what's in the car, by account Product type or by price. 21:39 Have I ever lost you yet? No, no, it's good just to uhm. It's basically just as complex as you can actually. 21:47 Cool, cool. Um customer pricing groups. So we've got our customer pricing groups here. Uh so this is where you can say um people uh you know people my locals they get a different shipping rate to my club members who get a different rate to my non locals. 22:05 Um shipping carrier options. I actually covered this in a little video but you can actually say um if a if a uh if an order is going to this postcoat range. 22:22 Uh. I want it to be assigned to fastway. If it's in that postcoat range I want it assigned to Australia Post. 22:31 So this is where you can say okay regional stuff I want to do Australia Post Metro stuff I want to use fastway. 22:37 Um so yeah you can set all you know local stuff I want to use USPS uh national stuff I want to use for x, for example. 22:46 Uh it's cool. Yeah and so this is where yeah there's more than just postcoat range there's all these other rules you can set up around go range. 22:56 So basically once you set up your zones your content rules your customer price and groups your shipping carrier options then you can apply the rates. 23:03 So now this bit is the this bit's the confusing bit. So you can say I've got a rate then you can say if the region is west coast umm you can type you know do not ship or you know if the order contains a barrel do not ship uhh but then you can say if it's in the west coast and it's more than 6 bottles 23:28 . Umm, if it's more than 6 bottles and they are a um club member then this is price for this is the shipping rate for bottles per box. 23:44 It's of 12, oh there you go it's already defaulted to 12. Um if they're buying a baseball pack it's umm ten dollars per order and if they're buying gift cards it's zero dollars per order. 23:58 Um so you and you can serve as many of these as you want. And so this is now you've got this rule priority too because what it's doing is. 24:08 Yeah. Why don't we keep going before the other? Yeah so it goes alright first rule so I go alright well you might say umm. 24:16 I'm gonna set up just a blanket if uhh just a default rule if the order is going to Australia. Umm. 24:27 The shipping rate is umm. The shipping rate is $20 per box of 12 or per box of 6 or 10 dollars. 24:39 Right so you go cool that that's my default and so I would put that we need to clean up this UI as well to be fair. 24:46 Umm but I put that as the top so. That's the first rule. Umm I'm sorry actually I should say umm actually that would prompt if it's a default that should actually go down the bottom of my title it's a little bit confusing. 24:58 Umm. If so because it's going okay the first so the first rule won't be does your ever have a barrel in it? 25:06 No. Is the order going to WA? No. Is the order going to Tasmania? No. Is the order for more than three bottles of sparkling? 25:16 Yes. Oh cool. Apply that rule. Umm. But if it does it? If it doesn't find any to go no no no no no no no no no no and then the last rule is isn't be shipped in somewhere in Australia and it goes yes it's like cool I'll apply that rule yeah so now we've got an example we've actually got a client I won't 25:36 say who but we've got a client who have got I think it's 34 different shipping rates based on whether they're a club member whether they're a club member on the East Coast or the West Coast whether they're a club member who's a local whether they're a club member buying um, museum stock or whatever so 25:58 they've got all these different rules and it's just it's just running through them and again this is working on point of sale and e-commerce. 26:08 Um, so probably to my question on that. Yeah man. Quick question. Um, the client that's using that with so many different shipping rules and they found any issues with um confusion within Thank you. 26:24 To staff, frontline staff using the point of sale. Um, it something that's easily understood? Um, they did actually um, they did, they did hear this up a couple of weeks ago and say why is this shipping right? 26:37 You know, it should be this not that and we went. I mean and have a look at the settings and it's like no no no, it's doing exactly what, what it's meant to do. 26:45 Um, and they had to go in and tweet the settings. The really, the sort of one of the goals sort of for with wine in general was that sort of this frontline staff don't have to apply discounts or apply anything themselves. 26:59 It's kind of like you know the rules are set so the management can just go guys. Just sell the product. 27:05 Just add products to the shopping cart. Don't fiddle. I've got it all set up the way I want. Umm so a bit. 27:12 It can cause confusion but basically umm if you've gone in and set it up and obviously when people are setting this up for the first time we hold their hand because it can be bloody confusing. 27:24 Umm but generally once it's set. It's kind of you know it's set and forget. Umm. So it's a little bit actually which is a little bit like the zero bank calls if you ever set. 27:36 Yes. And you know you, it doesn't work so you've sort of got to figure out what's over I mean which one. 27:43 Yeah. So I suppose that may help people have done that sort of move over. Yeah. Yeah. And And it can be you know to be fair like it can be hard to lose track. 27:57 Sorry it can be easy to lose track of all the stuff that you've got set up. Um so you know this requires a little bit more thought before you go barreling into it. 28:06 Um but the key thing is that you know you can go in and set up pretty much whatever rule you want. 28:15 So another one for example. They've set up um they've set up shipping rules for dry zones. So if the order is going to this place of the Northern Territory, do not ship. 28:27 Right? Um so you've got all that flexibility here. Thank you. Yeah. Umm. Any questions on that? Cool. I should start off simple. 28:44 So I'm just looking at my list here so. Umm. Okay. Next one. Umm. Next advanced setting. Uhh. We go into the brand details. 28:57 This is a relatively simple one to explain. But umm. You can actually set up. Uhh. Uhh. Multiple from e-mail addresses. 29:07 So by by default uhh when you set up with wine. So that all your e-mail receipts and your e-mail campaigns are coming from you know info app or sell it or app. 29:17 Umm. That's that's your default from address. But you can actually set up umm different from addresses. So you want it where your e-mail campaigns are coming from a different e-mail address. 29:30 Umm. You can set that up down here so that when you're doing your e-mail campaigns. Thanks. In the customer screen or or the club meme screen or whatever you can say. 29:45 You want to do an e-mail and it will say okay well you can select from this drop down. Which from address do you want it to come from? 29:54 Um actually so since we're on this subject so advanced feature number one multiple from addresses. Uh advanced feature number two is where you can actually use your own header and foot up. 30:09 So the default header and footer is you know our email is unashamedly built for getting in you know getting in sending a relevant message to the right group of people. 30:24 Umm. We don't have email term that's built in, we're not trying to be malchined. Umm. Cause it's more important to get the right message to the right people. 30:34 Umm. But basically get in, craft up a message and then send it to the right people and you can see it's putting in, putting in a header, putting in a footer, getting get out, you know, get the job done. 30:47 But if you have, if you do have your own HTML template that want to use, or more customised footer you might say, well I want to, use my own for my own header and that's where you get your HTML from Canver or B3 or whatever it is and you can paste it in the HTML view and then you can customise it to 31:11 look however you want it to look. Umm so that's where you can basically override the, override the defaults and then finally here the conversion tags. 31:21 Umm this is actually really cool so out of the box you can put in a conversion tag so that you get reporting on how many dollars that email converted. 31:34 Umm so but you can go the extra mile with it so you might say umm you might have just a you know 19 March 24 tag you know I just I just want to see umm how many dollars converted from this email. 31:56 Umm but what you can do actually you might say you know. . So that will give you reporting on this individual email. 32:09 Umm but what you can also do is say well umm I want to see I might want to get a dollar number for all emails sent in March. 32:21 So I might get EDM March. And I might want to see a dollar number for all EDMs sent in the, what are we in, the uh week three in the third week of March. So as the year progresses you can go alright well how many how many dollars did EDMs did we get out of EDMs in March? 32:47 How many dollars? Did we get out of EDMs in week three? Oh okay week three converts better than week two let's start doing our our EDMs in week three instead of week two. 32:57 So you're not just having one conversion tag you can have multiple conversion tags and that all this all this shows up in the detailed summary because that tag gets attributed to the order and so then when those emails are going through um we just add it to the first of all we add it to the detailed 33:16 summary in the order screen but then you can also see two we've got this conversion value here um that is tracking the dollar sales um coming from that email now one little thing is obviously if someone's got their cookies switched off which you can't do in certain browsers obviously it can't get 100% 33:36 if the if the browsers are fighting back um if you will um but you know the default settings for most people's browsers is that that is switched off um which is just a question on the tag just back on the previous screen. 33:55 Yep. The codes that you are using there to search are they generic or are they user set up? Ah no they use a set up so you can put in whatever you want. 34:06 So for example you might say umm you know you might have umm you know this is Anita's campaigns umm so I want to see you know how good is how good a Anita's email is that converting compared to Scots for example. 34:24 Umm so yeah you so can you can do pretty much whatever you want umm in there and so and as I say all of these just end up in the details summary report in the order screen. 34:38 Cool. Cool. Thank you. Umm. Next up umm. We've got the restaurant pause stuff. So restaurant pause now we will we you know we do say restaurant pause you know we at the moment we say you know because we've said the point of sale has a lot of pricing rules that it's got a it's got a check every single 35:05 time umm therefore it's got to go up and down with the server a lot so umm we say first of all the pause needs a good internet connection now if you're running a restaurant and you've got two hundred people in this in your cell at all and you've got sketchy wi-fi we say look don't don't use our don't 35:22 use our pause for the restaurant at least at the moment umm because you know if the internet goes that's one thing is that if the internet goes down umm and you've got two hundred people sitting in the restaurant uuuh you know you don't want you you need your point of cell to work so obviously that's 35:37 where you would get an offline umm an a point of cell with an offline capability umm and that something may or may not be in the works umm but with the in particular for what we do is our restaurant pos capability is very uhh good for the 90% of wineries umm 80 90% of wineries who might want to send 36:04 you know they've got a cheese platter being made up umm that needs to be sent to the other kitchen or a pizza chucked in the oven or whatever it is umm so we've got thermal printers, thermal printer integration so you can have umm you can have a docket printed on you know going out to the pizza oven 36:23 hey make a pizza and you can have another docket sent real saying make a steak umm and this is all set up within the venue So the venue is the physical place where you're selling umm and this is where you can go into that venue scroll down to the bottom and we've got this section here order preparation 36:46 . So this is where you can. We can create first of all what we call a preparation queue. So you've got the cheese station, the grill and the oyster bar and then you've got the table option. 37:01 So table 1, 2, 3, 4, 5 section A, B, C. So we don't don't do table maps quite deliberately because they're not scalable. 37:07 Umm. So we looked at sort of you know how some of the bigger venues, bigger venues in Sydney demo. So you know they divide the premises up into sections. 37:19 I've got info outside. Left-hand side of section A middle is B, right-hand side is C. So they go umm. So they might say umm, they've got uh, inside and outside. 37:35 So that way the staff member can say they're outside in section A on table 1. Umm, you know and so that's how you know. 37:46 You don't have to have a map. Yeah. Yeah. Yeah. That's fine. A lot of people might might. But they used to the map though. 37:54 Um can you explain why we haven't gone with the map? Yeah. A couple of reasons. First of all I think maps are really good for cafes where the tables never ever move. 38:03 Umm so you know basically you know cafes of you know. Um where is you know what customers are like in venues you know they're grabbing chairs and moving things over and sort of creating their own maps. 38:17 So if one customer moves one table your maps thrown out of whack. Umm but also because of me whining. I guess I've got tables inside and outside upstairs and downstairs. 38:27 Umm you know you don't want a different map for every part of the every part of the venue. Umm so this is how this is how a very good establishment back in the day in Sydney did it and so we just copied that because it's just infinitely scalable. Umm and it's really easy, really easy to imagine. 38:50 Also too you're not fiddling around with the table. You're instantly know you know it's going to section A. The other people don't like when the groups or group orders come in and book even is coming in and they have to chain in with the table. 39:06 A lot of people don't keep up with the table, I'm just on the back of the line. Yeah, that's what was trying to do. 39:12 Yeah, so and that's why we just went look it's not it's not a fight we need to we need to have. 39:18 Um, I think the only limitation to be fair, the only limitation is if you've got a ultra fine dining, uh, venue. 39:28 You where you need to say they're in seat, you know, they're in this seat at the table, then you probably could have you know seat A seat B you probably could do that but it's probably probably getting a little bit finicky so we kind of go, you know, most places they've got benches outside tables inside 39:50 . They've got some upstairs, downstairs, franders, whatever it is. And again, this is more about speed just like, know, bang, bang, get, get it out the door. 39:58 So, um. So that's why we do that. Uuuuhhh ummm, What else? So that's the, that's the one I've just said. 40:10 Yeah, a lot of cellar doors generally will have um like little security or tasting plate and then, That sort of things but not full-blown restaurant. 40:18 So this is really applicable in that regard. This is a great option just to have the all-in-one within the system right? 40:25 Yeah. And actually I'll show you when you go into the products so you can have, you can have individual products actually I'll go into a an- I'll go into an other product. 40:39 So let's say we've got- I think more- ugh. Well you're doing that. This might be preempting what you're already doing but I guess some wineries will do little tiny food and wine, um, tasting plates and matching food and wine matching plates and things like that. 40:56 And this- this allows this functionality to be set up right? Yeah. And this is where you can say, you know- All right. 41:06 My product is a cheese board. Um, my cheese board is $15 for a cheese board. Um, unless you're a local for locals, the cheese board is $12, for example. 41:17 If for a club member a cheese board is $10. And this is where you can scroll down and say when a cheese board gets ordered, um, in sell-it-all number one, I want it being, you know, the sell-it-all number one only has a kitchen. 41:32 So I want it sent to the kitchen where a sell-it-all number two has an actual cheese station. Thank you. So I want it being sent to the cheese station. 41:38 Umm. And so multiple venues, multiple prep locations within multiple venues. Umm. So you can slice, you know, you can send things in different directions now. 41:52 Also too, I can be on mine. I can be on my point of sale in London. And order a cheese board and it will know, it'll print on the printer in the kitchen in Yarra Valley. 42:06 Umm. So obviously, you know, lots of um, lots that you can do with that. Umm, and as I said, we're working on a project where, umm, we're working on a project to alleviate some of those connectivity. 42:20 Umm. The, the, um, You know, make it more resilient in low bandwidth, umm, conditions. Umm, so, oh, that's all I'll say about that. 42:34 Umm, and then finally, umm, also on the advanced So we've been tracing VIN site integrations, umm, and either you can probably talk to this more than I can. 42:47 Umm, but basically, umm. Yeah, so we API into, uhh, we API into, A few things, umm, Australia Post and Fastaway being one of it. 42:59 We don't charge, we don't charge for integrations. Umm, we just kinda go fluid. It's included. Umm, and we put the Australia Post and Fastaway integrations in the clubs plan because you need it to, ship out your wine club boxes. 43:15 Umm, but then the Vincite and Vincite integrations we stick them in the advanced plan because typically it's the more advanced bigger wineries who have who are running Vincite and all Vincite together. 43:27 And so that's a another eight going integration where umm it's sending order details to those respective systems and it sends out you know sends the order umm information across if it fails it's got order retrying everything. 43:43 Thank you. And you've seen some of that so again you can talk to it to more detail than I can. 43:49 If you want. I think yeah. And just even just back stepping a bit. The advantage if you've got a restaurant post and you you'll need some to the extent of the fine dining example. 44:00 You know, you need to make sure that just goes that person without showering post with a restaurant, you know. All in the burger. 44:06 But you know and you want that. But if you don't need that most diet then you the advantage of using. 44:13 The cause in this system for everything is your. Stock is all coming out of, you know, can have a different stock area for your restaurant which is a little. 44:23 A lot of my larger clients would do that. But I'll have to sell a little restaurant. They want to be out of rum, even the financials I think in three months and go right which ones. 44:32 You know, where were we falling behind in what were our costs in each area. So they'll keep it quite separate. 44:38 So you may have to set the stock area but the taxes are getting tracked, stocks are getting tracked. Yeah, the customers are all still together, you know. 44:48 So you can't use it for where everything you can. Yeah, I mean our main motivation for building it wasn't because we wanted to build a restaurant post. 45:02 Umm. Heh. It was one of those rabbit holes that you kind of got my god why do we do this? 45:08 But the reason why we wanted to do umm. Umm. Uh really it goes back to that re-engagement piece. Yeah we want to be able to re-engage with the customer. 45:18 So because we're running. Uh because we're pairing the point of sale in the restaurant. We can say alright well I want to see I can go into my I can do EDM it's using that data now. 45:29 So I can go I want to see people on my mailing list who have purchased. Umm and obviously who have purchased anything or I can drill down and say well I want to see the people I've got I've got a new meat supplier. I've got some great tomahawks in and I want to email everyone who's come into the restaurant 45:47 and bought a steak and go hey we've got some great tomahawks or I will We've got a new one. The oyster's coming in hey you know it's an excuse to read and so you get people going oh yeah well if the last oysters were good then the these I really want to try it's just reengaging with people with more 46:03 relevance. The other thing was that umm we built um into the products umm you know I think Anita you know that we've got umm variations so you've got you know you've got a bottle of wine but then you've got glasses of that. 46:24 So you can say I've got this bottle of wine which is kind of the parent product and then I've got variations on that product. 46:33 So I've got the Magnum, the Piccolo, the the 250 mil glass, the 150 mil glass, you know. I've got all these variations. 46:41 Now the thing is, is that we look at the restaurants in sell-it-alls and the things people are going into the restaurants and they're having a glass in the restaurant and that data is bank caption so we have the reason why we got into the point of sale is because we wanted to send uuuh my computer signer 47:06 freak out but umm. We wanted to send those emails to the customers where it's saying ah here you go saying umm you know hey thanks for coming here's the price that you bought today so if you buy a bottle of wine it goes cool here's the bottle of wine you bought but if you bind a variation. 47:28 So if you're buying a glass in the restaurant and the wine excess would you like me to email your receipt so that you've got a record of that glass of wine you had it will actually send you it'll say this is the product that you had it's showing a picture of a bottle but it knows that you have the glass 47:45 yeah that was the charge. But there it was and if you didn't have the variation you couldn't link that glass back to that. 47:52 Yeah yeah. Exactly if you don't set that variation it'll go like your receipt for He's your receipt. You bought a glass and think whereas this it goes your receipts attached but also that glass you had his he's what it is and he's about more of it on the website. 48:12 So again people are going oh actually you know I probably should have bought a bottle of that um that uh wine we had in the in the restaurant and we just want to make it easy. 48:22 And also this that obviously then also goes into the app where uh where they can buy you know it's like he's the product he had and he's a he's a bum to buy more of it in the app. 48:34 It'll show a uh a tick um or a heart or both on the app to yeah there's a little gentle reminder. 48:42 If you've tried and liked it exactly so you can say if you're in the app and like that glass of wine yes I did so I like the glass and it will attach that like to the product. 48:55 So then if I'm doing if you do your club run with me in 6 or 12 months time and it says hey make your selection from these products it'll go here's what here's what you're trying here's what you've liked and so that that that tasting experience that offline experience is feeding all the way through to 49:13 the receipt to the app to the wine club selection form you know carries all the way through. Um ultimately now we don't have this yet but ultimately we will we are tying we've got some identifies in the background to tie up the vintage as well so at the moment we go you like the 2014 and you like the 49:32 2014 um but next step is then to go alright well and we'll probably do it where we'll change the UI a little bit where it's like it's a it's a white on red heart logo if you like the 14 but it's a red on white logo if you like if you like the 14 but the current vintage is the 18 or something like that 49:52 . You know so we'll tidy it, we'll start to be able to tie this stuff together. Umm but this is really sort of it goes a lot of this stuff does go back to you know the frontline stuff you know knowing to record it so we do a lot of stuff automatic. 50:08 Umm in the background but you know we do want this stuff you know providing that custom experience. So I'll record what you've tried and liked. 50:17 Let me send you an email. If they don't, and this is the thing, if they don't get the email, then obviously none of this gets captured and have some customer identify. 50:26 I actually, I visited a winery who as I said will remain nameless and he was just going through the, going through the motions, click, click, click, printed anywhere. 50:45 There's your paper receipt and it kind of pissed me off because umm because those 3 lines that I bought didn't automatically go into my app. 50:56 Umm which meant when I was drinking them I had to go manually, y'know I had manually find them and um blah blah blah. 51:04 So it's like I hate if I, if, if you can, if you can find the right words to get me to the hand of my email address, all this stuff just magical. 51:12 It really happens. Yep. Cool. Umm 53 minutes, that's probably enough for one day. Umm. Any, any, anything else you want to cover? 51:23 Any questions? I think which is this. I've got one. Umm. There's probably a lot of wineries out there who are probably thinking, oh look this is all two advanced for me. 51:33 We have, we have some clients that are fairly small. Umm, boutique-y wine clients and they're using it to great effect. 51:44 Umm so what would you say to a winery saying, I don't know if I want to take on that level because I'm not sure if I'll need it. 51:52 Umm. Yeah well basically by day a lot of this stuff is obviously switched off by day fault. Umm so and even some of some of the advanced stuff we actually hide in the background like deliberately so for example advanced shipping you need to ask us for advanced shipping for us to switch it on because. 52:16 It was just there and you start clicking around you can make a bloody mess and so we go, we'll switch it on for you but let us show you how it works first. 52:24 Umm so yeah so a lot of this stuff we do actually hide behind what we call a feature flare that you need to ask us to. 52:32 To switch it on. Umm but again that's kind of the purpose of this video is to show people umm that some of these things exist that they may not be aware of. 52:42 There's some little indicators or the flags you talked about throughout the system, the little green. I mean arrows and things like that. 52:49 Oh yeah. Umm. Yeah that's a little indication that there is umm an advanced umm or a high level functionality. Yeah. 53:01 Umm. I think there's one before I was just trying to think of where it was but yeah basically there is some where if you go, if you go umm try to click on something and it's an advanced feature it'll pop up and say hey this is you know this is in our advanced plan and so. 53:20 Yeah and then it's just a case of jumping on the chat um jumping on the chat and having a conversation with us. 53:28 and we all jump on these applications and we don't get time to get close to the first to it. I'll say and this is things so the advanced plan is so the advanced plan is 9.99 a month. 53:43 umm and which you know we know is is you know it's not cheap umm so to say but the thinking behind all the reasoning Thank you. 53:55 The goal of the platform is to know ultimately get you to sell more wine, right? Reengage with your customers with better elements, you sell more wine. 54:02 umm so uh but the thing is is that a thousand bucks a month. A month is thirty three dollars a day. 54:11 Umm and in most peoples you know in most other doors thirty three bucks is the price of a pretty you know is the price of a bottle of wine. 54:21 So basically if you're selling if you're using to say. System if you're using the system and it's helping you sell one extra bottle of wine a day. 54:31 Yeah you're paying for it. Um the goal of you know the goal of this is like any other software as well is that if you can give the tool to one employee and out of that one employee you get the same output as two or three employees do any things manually then the system's worth, it's worth it's worth 54:56 it's worth goal is so would you rather hire two or three extra people or give one person the tools to have a big more productive and you know obviously that's why software software software software software software where is what it is umm because it just helps people be more productive and you get 55:18 a greater output so umm and certainly the for that winery who was who had 34 umm shipping rates umm before we built that capability we said how we were like how are you doing this currently and like oh we've got a girl umm you know see every time an order comes through she works out what the shipping 55:40 rate should be each time and that was her job and so now we've automated all of that and obviously we don't necessarily want to get rid of that girl but we want to turn her into a profit center instead of a cost center where she's able to spend her time re-engaging the cost and is making more revenue 56:01 rather than just sitting there and being a cost center doing something that software couldn't do better, cheaper and more accurately. 56:11 If you had a restaurant like the fine dining you wanted more about it and they would say I'm a lot speaking. 56:18 And I love that and usually it's a chef like that and they want to stay on that. But the light speeds and what not of the world. 56:34 Typically if you've got that's where I think someone like you would come in where you've probably got something like light speed and with wine going into a central repository bit of bench race or whatever. 56:47 But also um. You can also have multiple things going into for example power bi where you've got a single dashboard so power bi you can plug multiple things into it and then you can consolidate your reporting that way for example. 57:03 Umm. But no we didn't have wineries. You know we've got a few wineries using the rest from pos going. It does what we wanted to do. 57:09 We've got to go. No we're never going to convince the chef to move away from impos or whatever it is. 57:16 Umm. And we go that's cool. You know. Doing what you're doing. But again our motivation wasn't because we wanted to. 57:25 Our motivation wasn't because we wanted to be. Umm. Wasn't to be a restaurant pos point of sense. You want your head ready to be a restaurant pos. 57:35 Um. Provider. Um. But our motivation was so that if someone's in the restaurant trying a glass of wine they're getting that email at the end of the experience saying hey he's that wine you had. 57:45 Because we wanted to dangle that in front of him to try and get that repeat sale. All about the repeats sale and you know the rest of the are umm. 57:56 It's just you know their captive market sitting there having a great time. And obviously that bums on seats in a restaurant much longer than they are in a sell at all. 58:06 Umm. But there's no doubt I'd have been captured. Umm. So you know all this is about capturing the data. Umm. 58:14 So that you can reengage with people not just, not just on the wine tastings in the sell at all. But also the people who had the glass in the restaurant who, or who had the steak or the, this is in the restaurant. 58:27 Cool. And why is it? Cool. Umm. Alright. I'm on one hour. Yeah. I just mentioned one last thing that any wineries that are looking to know a little bit more rich out on the chat or umm. 58:40 And reach me at scottwithwind.com. And it's very easy for us to switch on the plan. Should you wish to upgrade? 58:50 And thought there's a myriad of benefits there for you. Umm it does require some help late and some training. Yep scenario but umm think you'll see um once you've mastered it and get quicker this school pay for itself very very quickly. 59:08 Yeah. Yeah. Cool. Alright. Bye! Thank you. Thank you. I'll hit stop and see you around later.