A café may like your drink and still lack refrigerator space or a sensible way to serve it. A restaurant may need a menu use that works during a busy service. Treat placement as a practical fit question.
This is a proposed workflow to configure and test with your business. It does not assume that Dots already has access to your sales systems.
Sell a workable place on the menu
Define the result, the records the agent should use, and who owns the decisions. Keep the opportunity state in a shared tracker your team can inspect, with stable IDs, current sources, and the next action.
Prepare the information Dots needs
Venue evidence
Current menus, service style, location, opening hours, and a verified owner or beverage buyer.
Serving format
Pack sizes, preparation steps, storage requirements, shelf life, and approved serving suggestions.
Commercial offer
Wholesale price, expected servings per unit, minimum order, lead time, and delivery coverage.
Evaluation process
Sample availability, tasting arrangements, staff training material, and the person approving exceptions.
Verify app access before assigning work. Configure recurring tasks explicitly. Define action permissions before sending or changing records.
If a needed connection is unavailable, use an approved export for research and draft preparation. Keep source timestamps visible and require a current system check before an action depends on price, availability, or status.
Build the agentic workflow
1. Identify menu fit
Research venues where the product could fill a specific need, such as an approved tea service or a packaged nonalcoholic option. Explain the fit using visible menu evidence.
2. Prepare the operating case
Show what staff would serve, how it is stored, and which supplied cost inputs affect the venue’s margin. Keep unknown selling prices and waste assumptions explicit.
3. Ask for an evaluation
Prepare a short, specific message to the buyer. Establish whether they want a sample or meeting before arranging either.
4. Resolve the practical questions
Record feedback on taste, portion size, preparation, storage, and delivery. Have the right person answer unsupported product or pricing questions.
5. Confirm the placement
Track the approved opening order and delivery. Ask for confirmation that the product is available to customers; distinguish a sample, a purchase, and an active menu placement.
A worked example
Illustrative scenario; this is not a reported customer result.
A café likes a concentrate but worries about preparation time. Dots assembles the approved serving instructions and requests feedback from the café’s trial. Staff decides whether additional training or a different format is appropriate.
A starter instruction for your dot
Find cafés and restaurants where our approved drinks fit the current menu and service style. Record source links and buyer information. Prepare a specific placement pitch and operating questions.
Draft sample coordination messages for review. Do not claim a placement until the opening order and availability are verified.
For a repeating check, add a time, time zone, end date, and where results should arrive. Ask for confirmation that the schedule was saved. Define which exceptions deserve a notification and when the workflow should stop.
Measure the commercial result
Measure qualified venues, completed evaluations, opening orders, active placements, and reorders. Track the cost of serving each account and the time from sample to decision, including clear reasons for a rejection.
Keep the handoff clear
A calculated serving margin is only as reliable as its inputs. Use buyer-confirmed pricing and realistic yield assumptions, and distinguish an illustration from a promise about the venue’s profitability.
Begin with a small, reviewable pilot. Inspect the records and actual outcomes before expanding its scope. Give the agent enough authority to complete the agreed work, with clear ownership of exceptions.
Talk to Looski about this workflow. We can help map the data, integrations, decisions, and measurement before implementation.
Frequently asked questions
What should a café placement pitch include?
Explain the menu fit, serving method, storage needs, available format, and approved commercial offer. Ask about the buying process and evaluation rather than sending an unrelated generic brand story.
When should a venue count as a successful placement?
Use a defined standard such as a verified opening order plus confirmation the product is available to customers. Samples sent and friendly replies belong earlier in the pipeline.