D2C06 Reaching Consumer In Free Market - Hospitality

Question 1

Major sub sectors of hospitality

Answer 1

Bars

• specialist wine bars,
• general bars

Restaurants

• non-destination
• casual dining
• fine dining
• “HoReCa Italy

Question 2

Key features of specialist wine bars

Answer 2

• Lots of overlap with “Specialist Wine Retailers / Hybrids” of the retail chapter.
• May be independent or small chain / franchise
• Specialize in selling wine
  
  • less well known regions / varieties
  • could specialise in one style e.g. natural (esp Paris)
  • or on super-premium, hard to find wines.
  • depend on knowledgeable staff who can hand sell
  • Many offer food: artisanal cheeses/meats, charcuterie, some 3 course menu.
• Attract smaller producers, less well known regions / varieties - because cannot compete on price with larger bar chains with stronger purchasing power
• Focus on high involvement customers who will pay more for excellent service, very good or outstanding quality wines.

Some larger chains sell sufficient qty to have own label of high quality wine - presents opportunity for a medium sized producer

Question 3

Features of general bars

Answer 3

• Limited wine range from well-known brands/ regions / varieties - appeals to broad range of people
• Wine is not the most important in the bar, inexpensive, mid-priced wines, local if the country produces wine.
• Although wine may be the same as sold in superarkets - the price will be much higher
  
  • to avoid comparison, some producers supply hospitality with the same wine, under a different lablel.
• May have specific theme that skew the range of drinks on offers (Austrlalian Rugby Bar)

Question 4

Features of non-destination restaurants

Answer 4

• Usually part of chain,
• Wine from well-known regions / varieties, major brands /inexpensive / midpriced /Local to appeal to wide range of customers
• May have country-based theme - wine from relevant country

Question 5

Features of casual dining restaurants

Answer 5

• Tends to be independently owned
• high quality food and wine, without the formality of fine dining
• wines mid-price to premium chosen for food pairing
• Mix of better-known and less well-known
• Knowledgeable staff can guide choice of customers.
• Winelist will include local wines, but likely from other countries also

Question 6

Features of fine-dining restaurants

Answer 6

• 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 - great source of pride for prod to have his wines offered
• Use brokers to seek out hard-to-find wines to feature on the wine list