What Influences five-star Beijing restaurants in making wine lists?

  • Lockshin L
  • Cohen E
  • Zhou X
  • 9

    Readers

    Mendeley users who have this article in their library.
  • 3

    Citations

    Citations of this article.

Abstract

The purpose of this paper is to examine the most important strategies for five-star Chinese restaurants when designing their wine lists and how restaurant characteristics influence their strategies. Forty five-star restaurants participated in this research based on snowball sampling. Data were collected by face-to-face interviews. The main part of survey was designed by using the Best-Worst Scaling method. ‘Competitive price fit for the price range of food’, ‘Popular wines’ and ‘Balance of varieties’ are the three most important attributes for restaurants when making wine lists. Some differences emerged between small and large restaurants. The use of Best-Worst Scaling made it easy for the Chinese sample to respond and 40 surveys were enough to find clear differences among the items tested as well as between different types of restaurants. The outcomes show that some Western platitudes, like matching wine to the food, are not relevant for five-star Chinese restaurants in Beijing, and that wine salespeople need to focus on different factors depending on the restaurant.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

  • Larry Lockshin

  • Eli Cohen

  • Xin Zhou

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free