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Determinants of restaurant's owners/managers selection of wines to be offered on the wine list

Author

Listed:
  • Sirieix, Lucie
  • Remaud, Hervé
  • Lockshin, Larry
  • Thach, Liz
  • Lease, Terry

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.

Suggested Citation

  • Sirieix, Lucie & Remaud, Hervé & Lockshin, Larry & Thach, Liz & Lease, Terry, 2011. "Determinants of restaurant's owners/managers selection of wines to be offered on the wine list," Journal of Retailing and Consumer Services, Elsevier, vol. 18(6), pages 500-508.
    • Handle: RePEc:eee:joreco:v:18:y:2011:i:6:p:500-508
    DOI: 10.1016/j.jretconser.2011.06.012
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    References listed on IDEAS

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    1. Pat Auger & Timothy Devinney & Jordan Louviere, 2007. "Using Best–Worst Scaling Methodology to Investigate Consumer Ethical Beliefs Across Countries," Journal of Business Ethics, Springer, vol. 70(3), pages 299-326, February.
    2. Meng, Juan (Gloria) & Elliott, Kevin M., 2008. "Predictors of relationship quality for luxury restaurants," Journal of Retailing and Consumer Services, Elsevier, vol. 15(6), pages 509-515.
    3. Chen, Shu-Ching & Quester, Pascale G., 2009. "A value-based perspective of market orientation and customer service," Journal of Retailing and Consumer Services, Elsevier, vol. 16(3), pages 197-206.
    4. Steenkamp, Jan-Benedict E M & Baumgartner, Hans, 1998. "Assessing Measurement Invariance in Cross-National Consumer Research," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 25(1), pages 78-90, June.
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    Cited by:

    1. Livat, Florine & Remaud, Hervé, 2016. "Factors Impacting Wine Price Mark-Ups in Restaurants," Working Papers 234639, American Association of Wine Economists.
    2. Aizaki, Hideo & Fogarty, James, 2023. "R packages and tutorial for case 1 best–worst scaling," Journal of choice modelling, Elsevier, vol. 46(C).
    3. Phua, Peilin & Kennedy, Rachel & Trinh, Giang & Page, Bill & Hartnett, Nicole, 2020. "Examining older consumers’ loyalty towards older brands in grocery retailing," Journal of Retailing and Consumer Services, Elsevier, vol. 52(C).
    4. Teresa Madureira & Fernando Nunes & José Veiga & Pablo Saralegui-Diez, 2021. "Choices in Sustainable Food Consumption: How Spanish Low Intake Organic Consumers Behave," Agriculture, MDPI, vol. 11(11), pages 1-18, November.
    5. Yves Cinotti, 2014. "Midi-Pyrénées wines in Toulouse restaurants [Les vins midi-pyrénéens dans les restaurants toulousains]," Post-Print hal-01286049, HAL.
    6. Hallak, Rob & Assaker, Guy & O’Connor, Peter & Lee, Craig, 2018. "Firm performance in the upscale restaurant sector: The effects of resilience, creative self-efficacy, innovation and industry experience," Journal of Retailing and Consumer Services, Elsevier, vol. 40(C), pages 229-240.

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