6. Wine Sales in the Hospitality Sector Flashcards
Identify and outline the 2 main types of Bars:
Specialist Wine Bars:
- Bars that specialize in selling wine (plus other alcoholic drinks)
- Usually independently owned / small chain
- Sometimes take form of Hybrids (both on/off premise wine sales).
General Bars:
- Less of a wine focus (usually less important that spirit / beer focus);
- Range is usually limited to major companies/regions/grapes and inexpensive/mid-priced;
- wide ranging appeal
- in wine-producing countries = usually local wine.
Describe the range of wines usually offered by Specialist Wine Bars and the demographic they tend to appeal to:
Range of wine :
- Mid-priced to premium wine (sometimes super-premium)
- No big brands (can’t compete on prices vs SM/DD)
- Usually from less well-known regions/grape varieties.
- Wine by the glass with regularly rotating selection
- Some specialize in specific styles/regions, e.g. natural wine bars in Paris.
- Hybrid : Some also offer food/cheese and/or 3-course meals meant to pair well with the wines served.
Demographic : ‘high involvement’ consumers willing to pay above average $
Describe the range of wines usually offered by General Bars and the demographic they tend to appeal to:
Range of wine :
- Inexpensive to mid-priced similar to those found in major retail outlets.
- Selection tends to be major regions/grapes/brands
- In wine-producing countries, tend to be local wines.
- Some have a specific theme (US Sports Bars, English Pubs, Irish bars) that skew the beverage selection accordingly, e.g. Irish Bars tend to promote Guinness, with little focus on wine.
Demographic : wide-ranging appeal, lower-involvement consumers.
What opportunities do Specialist Wine Bars offer producers ?
Small producers : ideal route to market for smaller producers from lesser-known regions, of lesser-known styles/grapes.
Mid-sized producer : some larger chains (e.g. Davy’s in UK) sell large quantities of wine and may have own-label wines produced by a mid-sized producer.
Identify and provide a general description of the 3 main categories of Restaurants:
Non-Destination Restaurants :
- Enjoying a meal is not main focus; e.g. quick meal before cinema/theatre or after work.
- Tend to be part of small/big chain
- Wine range from inexpensive to mid-priced
Casual Dining :
- Styles range from quick to longer meals
- Tend to be individual businesses or part of a small chain
- Good quality of food/wine but without formality of ‘fine dining’.
- Wine range from mid-priced to premium
Fine Dining/Destination Restaurants :
- Restaurant and meal are the main reasons for visit; Michelin stars, prestigious head chefs.
- Wine range from premium to super-premium
Describe the range of wines offered at Non-Destination Restaurants :
NDR range of wine :
- Inexpensive-mid priced.
- Usually from well-known regions/grapes/brand
- In wine-producing countries, tend to be dominated by local wines.
- If restaurant has country-based theme (Italian, Spanish), wines tend to be heavily focused on that region.
Describe the range of wines offered at Casual Restaurants :
Casual Restaurants :
- Mid-priced to premium wines
- Chosen with pairings in mind; menu/wine list may suggest pairings.
- Mix of wines from better-known regions/grapes and lesser-known as well.
- In wine-producing country, focus on local wines
- If restaurant = regional focus, wines will focus there as well (alongside wines from other regions).
Describe the range of wines offered at Destination (‘Fine Dining’) Restaurants :
Fine dining restaurants :
- Premium to super-premium (limited release) wines.
- From well known wine regions to less known ones
- Food and wine pairings of utmost importance.
- Great source of pride for producers to be listed at these restaurants.
Describe the differences between staff requirements at the 3 main types of Restaurant:
Non-Destination Restaurant :
- Low trained : Basic knowledge, wine is not main focus.
Casual Dining :
- Sufficiently-trained staff able to advise customers based on tastes, price range and/or food choices.
Fine Dining :
- Highly skilled staff : sommelier and/or wine director to make recommendations; also may use brokers to source hard-to-find wines for their wine list.
