Reaching the end consumer: Hospitality sector

Question 1

Reaching the end consumer: Hospitality sector

Bars

Answer 1

Specialist wine bars:
- usually independently owned, individual wine bars or form part of a small chain
- knowledgeable, well-trained staff who can hand-sell wine to customers.
- seek out wines from smaller producers / from less well-known wine regions / less common grape varieties
- aiming at ‘high involvement’ consumers (willing to pay above average prices for very good and outstanding quality wines)

General bars:
- less of a wine focus = just one of the drinks on offer
- limited range of wines available
- major companies from well-known regions and varieties
- inexpensive / mid-priced wines = appeal to a wide range of people

Question 2

Reaching the end consumer: Hospitality sector

Restaurants

Answer 2

Non-destination restaurants:
- Meal is not the main focus
- wine need to appeal to a wide range of consumers (from well-known regions, varieties, inexpensive to mid-priced)
- range often dominated by local wines

Casual dining:
- between non-destination and fine dining
- from quick meals to longer meals
- usually independetly owned or part of a small chaiin
- offers high quality of food and wine without the formality of fine dining
- mid-priced to premium wines

Fine dining:
- experience and meal are the reason of the visit
- food and wine pairings are particularly important
- well trained sommelier and highly skilled staff to make reccomentaions to customers
- super-premium wines available (often supplied by brokers)