 Determinants of restaurant's owners/managers selection of wines to be offered on the wine listLucie Sirieix, Remaud, Hervé, Larry Lockshin, Liz Thach and Terry Lease Journal of Retailing and Consumer Services, 2011, vol. 18, issue 6, 500-508 Abstract: The aim of the paper is to better understand wine list design in restaurants in four countries with very different wine cultures. An interview protocol was developed and administered to 286 restaurants across the four countries (France, Australia, USA and China). The interview questionnaire included a Best/Worst methodology to identify the most/least important factors influencing the restaurant's owner/manager's selection of wine for the wine list. One of the most important reasons for selecting wine across most countries is ‘to match wine with the food menu’. There were few major differences between countries, but a latent class analysis found four clusters that differed significantly with membership also differing between countries. The cluster analysis also indicated that while some restaurateurs are more brand-driven, others value local wine or its matching with the food menu. Keywords: Wine list; Restaurant; Best–Worst (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:eee:joreco:v:18:y:2011:i:6:p:500-508 DOI: 10.1016/j.jretconser.2011.06.012 Access Statistics for this article Journal of Retailing and Consumer Services is currently edited by Harry Timmermans More articles in Journal of Retailing and Consumer Services from Elsevier |
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