3 ways to retain customers when you're forced to shut up shop

Non-alcoholic aperitif firm Æcorn needed to find ways of being relevant when physical availability was limited.

by Orianna Rosa Royle

Cast your mind back to the heady days of networking drinks or client dinners. For teetotallers - and those who just didn't fancy coming into work the next day with a hangover - mingling with an unsuspicious mocktail in hand meant not feeling out of place or having to put up with sober-shaming from peers.

Bestselling non-alcoholic aperitif Æcorn built its business around such sober socialising. Before the pandemic, the Diageo-owned firm, which also makes Seedlip, was available to order in thousands of luxury bars, hotels and restaurants.

So when coronavirus forced hospitality venues to close their doors, Æcorn had to reevaluate its customers' needs. Speaking at Management Today’s latest Future of Work event, Æcorn's co-founder Claire Warner advised that despite the Government's evolving rules, there are still ways to serve and engage customers.

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