Wine list engineering: categorization of food and beverage outlets

Abstract

If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of the paper is to identify and measure the main standards of the wine lists of upscale restaurants. Design/methodology/approach -Wine lists of a sample of 50 upscale restaurants were analyzed. A cluster analysis was performed. Findings -Three differentiated profiles of restaurants are identified according to their wine list management: selection, specialization and complementarity. Research limitations/implications -This study was exploratory and similar studies need to be performed covering more geographic locations. Practical implications -Restaurants differ in their current practices and key standards of their wine lists according to their positioning strategy. Upscale restaurants need to define their positioning strategy and elaborate their wine lists according to their strategy because this allows restaurants to target their customers more effectively. Originality/value -This study focuses on upscale restaurants and their wine lists, while most of the previous research in this area has been on lower-category restaurants and food menus. The present paper shows the relevance of wine lists as a positioning tool and, in this sense, the current practices followed by upscale restaurants can be considered as a reference in this industry.

Hospitality marketing research: Recent trends and future directions

“…In the foodservice industry, Tan and Lo (2008) pursued a benefit-based approach, identifying four distinct segments of patrons for a specialty coffeehouse chain. The other two restaurant-focused articles studied issues relating to the creation of wine lists Gil et al, 2009). Concerning hotels, Victorino et al (2009) demonstrated the applicability of the technology readiness index as a segmentation tool for hotel demand.…”

Business dynamics of on-premise wine trade: cases from South Korea

“…Traditionally, the most common parameters for judging a restaurant's quality have been the existence of a supply of fine wines and the display of certain information such as the vintage (Berenguer et al, 2009). The wine menu is the main source of information when ordering wine during dining (Bruwer and Johnson, 2005).…”

“…Sommeliers are vital to restaurants (Gil et al, 2009;Ruiz-Molina et al, 2010). Sommeliers can be either a person responsible for wine sales management (selection, purchasing and wine list creation) and serving wine at the table or a specialized waiter in charge of guiding customers through the selection of a wine for their food choice (Ruiz-Molina et al, 2010).…”

Food–Wine Pairing Suggestions as a Risk Reduction Strategy

“…Thus, by reducing risk via an information search, food-wine pairing, and recommendations could increase targeted wine sales (Wansink et al, 2006). The development of suggestive selling techniques (e.g., verbal suggestions, food-wine pairing) is also considered an important part of wine promotion (Gil, Berenguer, & Ruiz, 2009;Gue´guen, Jacob, & Boulbry, 2007;Ruiz-Molina et al, 2010;Wansink et al, 2006). For instance, Wansink et al (2006) show that food-wine pairing recommendations (e.g., the use of tent cards placed on the table) can help allay these fears.…”