Hello, Huan, thanks for connecting! I am Bubbly, your AI sales guide and cannot wait to chat w/ you.

How may I help you today? We can collaborate on formulating marketing or sales strategies or we can practice talking points. Just let me know what you'd like to do!

I'd be happy to work with you and come up with strategies to sell a new product.

What is the new spirit or wine you’re selling here?

Who is your target buyer?

How familiar are you with their current beverage program?

No worries. Let me do some research for you to find out more.

Okay. Here is what I've found out so far: Here’s a quick overview of Chili’s existing beverage program to give you context:

• A nationally standardized beverage menu focused on consistency across locations, with core cocktails, margaritas, beer, and wine offerings.

• Strong emphasis on margaritas and flavored tequila-based drinks, often promoted through limited-time flavors and value-driven specials.

• Beer program centered on well-known domestic brands, select imports, and a small rotating craft presence depending on region.

• Wine and spirits selections are approachable and mid-priced, designed to appeal to a broad casual-dining customer base. [AI synthesized]

Based on your understanding, is there anything you'd like to add?

What are the specific goals do you have in mind to achieve for our session?

To help us come up with a sales strategy, we need more product and market information. As a start, let's first take a look at the product portfolio of Cointreau Citrus Spritzes :

I'll give you a minute to check it out. Let me know if you have any questions. When you're ready to move on, just click on "ready" below.

As there are competitive products in the market, next let's check out the competitions.

Take your time to check out the information. If you have any questions, ask away. Whenever you're ready to move on, let me know.

The other important factors to consider are the pricing, margin, and cost-to-serve considerations. Let's check them out too.

Again, take your time to check out the information. Whenever you are ready to continue, let me know.

To help us sell this new product, let’s now list its key attributes. Here is what I know: Cointreau Citrus Spritzes deliver bright, refreshing citrus flavor at a sessionable 5% ABV, are easy to serve in any casual setting, and are backed by Cointreau’s trusted premium heritage. [AI synthesized]

I'm really interested in your thoughts especially how you think what makes it special.

To help us sell the new product, let’s map its key attributes to Chili’s: a nationally consistent, casual-dining beverage program; margarita-led, citrus-friendly flavor preferences; value-driven, mid-priced cocktails; fast service needs; and broad appeal to younger, social, and female-leaning guests seeking refreshing, low‑ABV options. [AI synthesized]

What are your thoughts? Love to get your input on this as well.

Now with all the data and your input, we can develop a value story

Anything to add to the value story? Love to hear your thoughts.

In addition to the value stories, here are competitive differentiation statements for Southern Glazer’s to position Cointreau Citrus Spritzes at Chili’s:• Premium RTD spritz made with Cointreau, a globally trusted orange liqueur brand vs lesser-known RTD labels • Bright, citrus-forward, less-bitter flavor with broader mass appeal than Aperol or Campari spritz RTDs • Sessionable 5% ABV fits lunch, happy hour, and daytime occasions better than higher-ABV canned cocktails • Ready-to-serve format delivers faster service and national consistency vs batched or handcrafted cocktails • Strong trade-up from beer and margaritas while maintaining Chili’s target margins • National distribution, promotional funding, and POS support simplify rollout at scale [AI synthesized]

Do you have anything to add to the statements? Love to get your input as well.

Based on the information we have so far, here are several plausible entry points...

• Start with a limited single‑market test to prove velocity, guest appeal, and operational ease.
• Propose a spring/summer LTO pilot to complement Chili’s margarita focus and drive trial.
• Position as a national RTD spritz pilot to improve speed of service and menu consistency.

Could you share your thoughts on the entry points as well?

We've got a lot done today and here is a summary for you to take away: