Wine sales at restaurants and bars are declining as diners trade down to less expensive options or skip wine altogether to save a buck.
The economic woes have in some cases influenced diners to be less extravagant and less experimental. Diners can’t afford to be wrong and thus they are not likely to try new restaurants or try new more expensive wines.
It seems that diners will rather go to their tried and trusted restaurant and will order the wines they know but will scale down to order a more value-based wine (not as expensive) on the menu.
Although the economic woes can be devastating for restaurants businesses, some opportunities have arisen.
Firstly, treat your regulars better and to get to know them well.
Secondly, go with flow and have a more value based wines on the menu.
Lastly encourage personal references from your current client base, because a new client in these times is more valuable and sustainable than a new client in the old (pre-credit crunch) times.
Arniston Bay Brand News
The Arniston Bay Chenin Blanc Chardonnay is one of the best value for money wines available. This wine is doing extremely well in the UK market and wine critics have given these wine great revues.
December 26th, 2009 - 4:49 am
The points firstly and secondly should be standard practice in any business .Especially the people business. The problem with restaurateurs are that their staff are poorly trained .Prices for food ridicule overseas prices. Repeat business is never noted . My perception of many experiences are that the client is just an inconvenience but he does leave a tip,because we South Africans live on a guilt trip if we do not. Wines in most Western Cape restaurants are way over priced. The good restaurants and service stand out and you can talk to them about there selection of wines anyway. Good experiences are always shared.