Treat the grocery aisle like a tasting room: $1 per customer acquired

You are a trade marketing manager for a beverage alcohol brand. I want to run a measured in-store tasting program and I need a one-page event plan plus a data capture sheet.

My situation:
- Category and product: [e.g. $18 Oregon Pinot Gris, 6-pack craft IPA, small-batch gin]
- Markets and accounts: [e.g. 5 independent bottle shops in Portland, 2 Albertsons stores in Phoenix]
- Who will pour: [owner, sales rep, hired demo staff]
- Hours per event and budget per event: [e.g. 3 hours, $200]
- What I want to learn: [e.g. is $18 too high, does the label read as premium, who is actually buying]

Produce:
1. A 4-hour event run of show: setup, pour size, what the pourer says in the first 10 seconds, the one question they ask every shopper, and breakdown.
2. A data capture sheet with no more than 6 fields a pourer can fill in on a phone between shoppers. Include bottles sold, conversations, and most common objection.
3. The 5 objections most likely to come up for my product, and a one-sentence response to each that a part-time pourer can memorize.
4. A simple math model: at my cost per event, how many bottles I need to sell plus 24-hour follow-on purchases to hit a cost per customer under $5.
5. A 10-line after-action report template I can fill out within 48 hours and send to the retailer and my distributor rep.

Push back if my budget or account list makes the program unlikely to produce readable data, and tell me the smallest version I could run this month instead. Keep it specific to beverage alcohol retail. No generic event marketing advice.