Do upscale restaurant owners use wine lists as a differentiation strategy?

被引：28
作者：
Berenguer, Gloria [1 ]
Gil, Irene [1 ]
Ruiz, Maria Eugenia [1 ]
机构：
[1] Univ Valencia, Dept Mkt & Market Res, Valencia 46022, Spain
来源：
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2009年 / 28卷 / 01期
关键词：
Differentiation strategy; Positioning; Restaurant; Wine list; PERFORMANCE; CHOICE;
D O I：
10.1016/j.ijhm.2008.04.003
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
The present paper studies various criteria used by upscale restaurant owners to differentiate their restaurants and to define their positioning. In particular, we studied several wine list attributes. Through a cluster analysis and a correspondence factor analysis based on different objective wine list characteristics, we obtain two main differentiated profiles of restaurants according to the relative importance of their wine list in comparison with food menu: wine selection and complementarity. Upscale restaurants need to define their positioning strategy and elaborate their wine lists according to their strategy. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：86 / 95
页数：10
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