TITLE

Selling wine through restaurants -- how the gatekeeper thinks

AUTHOR(S)
Davis, Nicole; Charters, Steve
PUB. DATE
November 2006
SOURCE
Australian & New Zealand Wine Industry Journal;Nov/Dec2006, Vol. 21 Issue 6, p91
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article emphasizes the need for wineries and wine distributors to understand the needs of the wine list gatekeeper to effectively market their products through restaurants. In order to gain sales, restaurateurs need to focus on the reason, or occasion for a customer's visit in order to provide guidance in the customer's wine selection.
ACCESSION #
23564815

 

Related Articles

  • Summer reads. Douglas, Cameron // Hospitality (11724285);Jan2008, Vol. 44 Issue 1, p36 

    The article presents the author's suggestions on the red wines that must be included in the wine programme of restaurants for the summer in New Zealand. The author states that the cuisine is a key driver in the decision process. Restaurateurs should also ensure the availability of a greater...

  • NO MATTER THE RESTAURANT, THE LIST IS IMPORTANT. Wax, Alan J. // Long Island Business News (7/1993 to 5/2009);1/20/2006, Vol. 53 Issue 3, p14 

    The article focuses on the importance of wine choices in restaurants. Blackstone's Steakhouse is planning for a broad selection of wines that include various grape varieties, origins, maturities and prices. Olive Garden restaurant is also providing a wide range of alcoholic beverages for serious...

  • Quenching the thirsty elite. Bond, Barnett // New Zealand Doctor;6/29/2005, p38 

    Presents information on wine lists of restaurants endorsed by "The Wine Spectator" magazine. Categories of awards given by the magazine to restaurants; Average bottle sale price of wine in Sydney, New South Wales in June 2005; Wine selections offered by restaurants in Hong Kong, China.

  • THE SHORT LIST. Malone, Michael // Restaurant Business;8/15/2003, Vol. 102 Issue 13, p38 

    A few years ago, Copper Cellar, an upscale, two-unit Southern restaurant specializing in steaks and seafood, offered upwards of 250 wines. But those days are over. Today, the list is literally half its former size, and may get smaller still. Operators who've opted for a pared down list speak of...

  • What is bottle of wine worth? Steves, Renie; Steves, Sterling // Fort Worth Business Press;9/10/2004, Vol. 17 Issue 37, p14 

    The article focuses on the fact that the pricing of wine is a mysterious game. We taste a lot of wine and frequently ask ourselves: 'Do you think that wine is worth the asking price?' In some upscale restaurants with a large wine list, you may do what we suspect some people do--order a bottle...

  • Frank, the wine guy. Márquez, Frank // Gay & Lesbian Times;7/6/2006, Issue 967, p65 

    The article features the wine offerings at Chez Suave restaurant in San Diego, California. It notes that the wine list has 10 domestic chardonnays from different appellations. The author claims that the most popular wines are the least expensive such as generic box wines, wine coolers and sweet...

  • IN ASSOCIATION WITH DE MARTINO. Wynne-Jones, Steve // Hospitality Ireland;Aug2008, Issue 50, p81 

    The article features Harry Gribben, a restaurant manager at the Nuremore Hotel and Country Club in Monaghan, Ireland. He first developed a taste for wine at an early age, taking on the role of wine waiter at family get togethers. After college, Gribben spent time in England, where his love of...

  • EYING EUROPEAN VINES. Robertiello, Jack // Cheers;Sep2014, Vol. 25 Issue 7, p27 

    The article focuses on the increasing demand for wines from ancient European wine-producing regions like Portugal and Greece at several restaurants in the U.S. as of September 2014. It discusses the addition of red and white wines from Portugal to Chicago, Illinois-based Sepia restaurants'...

  • Red, White, and Fine. Scarpa, James // Restaurant Business;8/15/2003, Vol. 102 Issue 13, p78 

    The new Premium All-American Wine List at Smith & Wollensky represents a major vote of confidence in the native wine industry. It debuts on September 22-26, 2003 during the upscale steakhouse chain's annual Wine Week promotion. The new list is a revamped and expanded collection of 65O of the...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics