The Bigger Market

  Today was delivery day yet again.  Jetting from store to restaurant to coffee shop to store, I had my eyes opened yet again.  I drove into the parking lot of the large dock at our biggest store nestling my little Subaru between two semis.  I grabbed my case and walked up the stairs that led to the back loading area.  I was astounded by the stacks of brightly colored packages.  The rainbow of plastics, all wrapped neatly in cellophane and more plastic.  In this one warehouse there was enough trash to take up enough space to fill a parking lot....a big one. Not to mention enough corn syrup to drown a whale. So many bottles and bags and boxes.  As I stood there with my one case heavy in my hands, the recievers asked me what I had.  Kombucha.  What's that?  Fermented tea.  Oh yeah?  Sounds good for you.  It is.  Not for me!  Says one jokingly.  I just smiled and began the long walk through the canyons of soda and chips and barbecue chili.

I was happy to see a few spaces empty on my shelf.  I felt proud to be bringing some health to the shelves wrapped in glass and love.  Hand bottled, hand made, and hand delivered.  I put a little sign up in hopes that people will pause and take a look at what it is and where it comes from.  I've noticed that many people don't like change.  It's uncomfortable and awkward.  The national brand of Kombucha is there and sells well.  People like a convienient grab and go bottle with a pretty label and a rainbow of colors.  This new big jug on the shelf is weird.  Hopefully it will catch on...we'll see.  Change is slow to happen.  However, it happens when people are educated.  That is my job.  To educate people about Kombucha.  Not in a pushy zealous sort of way, but just enough to get people asking questions. 

It can be daunting to introduce something brand new to people without a huge marketing campaign.  This huge store and my new little product that most people have never heard about before.  On the other hand, it can be largely encouraging to walk into my favorite restaurant with a full case so that they can re-stock thier shelf which has but drops of Kombucha left.  Where I can sit and see every fifth drink carried out is Kombucha or a mix of.  Granted, they were one of the first to carry it.  People know it's there and the atmosphere is one where the conversation of it comes up and someone knows enough about it to pique curiosity. 

So I encourage you to start a conversation about it.  Get someone to try it.  Watch someones face as they hate it or love it.  Kombucha is not just a fad.  We want it to be here to stay.  NOt just cause this is our business, but because it's a pretty cool thing regardless if we did it or not. 

Cheers!  Nazdarovya! (to your health)