D2C06 Reaching Consumer In Free Market - Hospitality Flashcards
Major sub sectors of hospitality
Bars - specialist wine bars, general bars
Restaurants - non-destination, casual dining, fine dining
Key features of specialist wine bars
Specialize in selling wine Independent or small chain Knowledgeable staff Wine of smaller producers, less well known regions / varieties High involvement customers Many offer food
What kind of producers could be attracted to specialist wine bars
Small producer from less well-known regions / varieties
Medium sized producer producing high quality wine - to larger chains of wine bars who have their own-label wines
Why do specialist wine bars not usually have big-name wine brands
Cannot compete on price with larger bar chains with stronger purchasing power
Features of general bars
Limited wine range from well-known regions / varieties
Inexpensive or mid-priced
Local wine in producer countries
Wine cost considerably more than in shops - some producers have brands sold only to hospitality sector
May have specific theme that skew the range of drinks on offers
Features of non-destination restaurants
Customer not making meal main focus of lunchtime or evening
Usually part of chain
Wine from well-known regions / varieties, major brands
Inexpensive / midpriced
Local wine in producer countries
May have country-based theme - wine from relevant country
Features of casual dining restaurants
Most independently owned
Very high quality food and wine, without the formality of fine dining
Mid-price to premium
Food and wine pairing in mind
Mix of better-known and less well-known
Sufficiently trained staff
Themed restaurants - relevant country + carefully chosen wine from other countries
Features of fine-dining restaurants
Destination restaurants: experience and meal are the reasons for the visit
Food and wine pairings particularly important
Highly-skilled staff
Wine of highest quality, super premium
Use brokers to seek out hard-to-find wines
