Cheese IV – Counter Display and Active Sales
Anyone wishing to experience training and tasting from home whilst still gaining expertise in cheese has the opportunity to do so with our cheese webinars. Perfectly structured for a brief introduction to the world of cheese, the most important basics of Cheese Knowledge are covered in short sessions. There is also plenty of scope for questions, which can be asked at any time.
Upcoming dates
Learn the basics of effective counter display and active selling online.
- Käsetheke: Umfeld, Präsentation, Eyecatcher, Thekenpläne sowie Beispiele
- Aktiver Verkauf und Zusatzverkäufe
- Dauer 2 Stunden mit Käseverkostung
Cheese is a valuable product that demands an appealing, knowledgeable presentation at the cheese counter and active selling techniques to drive sales.
Our webinar therefore provides practical tips for presenting cheese at the service counter and the pre-packaged/cabrio counter, along with active-selling techniques that drive incremental sales.
Our webinar therefore provides practical tips for presenting cheese at the service counter and the pre-packaged/cabrio counter, along with active-selling techniques that drive incremental sales.
The distinctive feature
To truly understand and appreciate cheese, tasting is essential.
Those who register early will receive a cheese pack for the online tasting prior to the seminar.
Those who register early will receive a cheese pack for the online tasting prior to the seminar.
Why choose an ÖMA cheese webinar over any other?
While we cannot speak for all providers, one key feature is that all our ÖMA webinars take place live. You are not watching a pre-recorded video; instead, we present and train you directly on screen. This means that questions and clarifications are permitted and encouraged at any time and can therefore be addressed immediately.
And worth a special mention: a cheese webinar without cheese would be a real oversight! Bringing cheese to the webinar table at just the right stage of maturity requires a bit of finesse in our day-to-day work at ÖMA. That’s why we place particular emphasis on selecting the right cheeses for you, maturing them to perfection, and delivering them to you chilled and in eco-friendly packaging. Learn online and enjoy the flavours at home!
And worth a special mention: a cheese webinar without cheese would be a real oversight! Bringing cheese to the webinar table at just the right stage of maturity requires a bit of finesse in our day-to-day work at ÖMA. That’s why we place particular emphasis on selecting the right cheeses for you, maturing them to perfection, and delivering them to you chilled and in eco-friendly packaging. Learn online and enjoy the flavours at home!
„Ich freue mich, auch mit dem neuen Format Webinar unserem gewohnten Auftrag treu bleiben zu können. Theorie mit Praxis zu kombinieren macht das Lehren und Lernen doch deutlich spannender!"
Heike Fahsold-Auer, Leiterin ÖMA SchulungsWerkThe topics
Cheese
counter environment: Presentation of cheeses at the counter
; active sales and upselling
.ÖMA tasting: ‘Camembert di Bufala’ with LaSelva fig jam
. ÖMA tasting: Der Büffel with La Selva Pesto Calabrese
. Eye-catching cheese displays
. Range size and composition
. Counter layouts: self-service counter (block shape, curved shape, arrangement by section)
. Counter layouts: pre-packaged/convertible counter
. Positive and negative examples
counter environment: Presentation of cheeses at the counter
; active sales and upselling
.ÖMA tasting: ‘Camembert di Bufala’ with LaSelva fig jam
. ÖMA tasting: Der Büffel with La Selva Pesto Calabrese
. Eye-catching cheese displays
. Range size and composition
. Counter layouts: self-service counter (block shape, curved shape, arrangement by section)
. Counter layouts: pre-packaged/convertible counter
. Positive and negative examples
Organisational details:
Duration: 2 hours
. Venue: online
. Registration and contribution towards costs: please contact www.binako.de directly.
. Venue: online
. Registration and contribution towards costs: please contact www.binako.de directly.
Are you a consumer?
On our consumer website, you’ll find ‘Tasting Events’ featuring cheese paired with wine or beer, great recipes, and much more about us and our delicious organic cheese.
en.oema.de
en.oema.de
Dates & Services
Learn the basics of effective counter display and active selling online.
- Käsetheke: Umfeld, Präsentation, Eyecatcher, Thekenpläne sowie Beispiele
- Aktiver Verkauf und Zusatzverkäufe
- Dauer 2 Stunden mit Käseverkostung
Tasting
products – Summary of content
products – Summary of content
Speakers
Heike Fahsold-Auer, Leitung SchulungsWerk
Ökologische Molkereien Allgäu
Diplom-Ingenieurin Ernährung und Versorgungsmanagement (FH), Diplom-Käsesommelière
Ökologische Molkereien Allgäu
Diplom-Ingenieurin Ernährung und Versorgungsmanagement (FH), Diplom-Käsesommelière
Prerequisites
You will need internet access; you will also receive an email before the webinar containing a link and access details for the webinar platform.
To receive the online tasting pack, please register at least 8–10 business days before the webinar starts. Please refer to the specific event details for the exact date.
To maintain the cold chain, we currently deliver only within Germany.
To receive the online tasting pack, please register at least 8–10 business days before the webinar starts. Please refer to the specific event details for the exact date.
To maintain the cold chain, we currently deliver only within Germany.
Any questions? …just ask!
For enquiries regarding the ÖMA SchulungsWerk or the cheese seminars, please contact:
Further cheese webinars
Digital die Grundlagen der Käseherstellung erlernen
- Basiswissen erlangen
- Sicherheit im Verkauf gewinnen
- Dauer 2 Stunden mit Käseverkostung
Digital die Grundlagen der Käsepflege erlernen
- Erwünschten Schimmel und Fremdschimmel erkennen
- Den richtigen Umgang mit Schimmel erfahren
- Sicherheit im Verkauf erlangen
- Dauer 2 Stunden mit Käseverkostung
Digital die Grundlagen zu Intoleranzen und Unverträglichkeiten sowie Käse mit geschütztem Ursprung erlernen
- Unverträglichkeiten: Antworten zu Laktose, Histamin, Gluten, Unterschiede zwischen Kuh, Schaf und Ziege
- Käse mit geschütztem Ursprung kennen lernen
- Dauer 2 Stunden mit Käseverkostung