Selection of wines for wine lists in restaurants of Bosnia-Herzegovina: A comparative study
Main Article Content
Keywords
Bosnia and Herzegovina, brand reputation, criteria preferences, local wine preference, restaurateurs, wine list strategy
Abstract
This study examines the wine list strategy preferences among restaurateurs in Bosnia and Herzegovina, focusing on identifying which criteria are deemed most and least important. A structured analysis categorizes strategies based on their frequency of selection as “Most Important” and “Least Important,” establishing a clear hierarchy of value among various criteria. The findings highlight two predominant strategies: “Preference for local wine” and “High reputation brand,” which is significant in the decision-making process. Restaurateurs consistently prioritize these strategies, with a dual emphasis on promoting local wine traditions and responding to market demands for reputable brands. The study underscores a pragmatic approach among Bosnian-Herzegovinian restaurateurs, who prioritize familiarity and perceived market security in their wine selections, potentially at the expense of enhancing gastronomic experiences and customer education. Further analysis using Z-scores confirmed the statistical significance of these findings, identifying Strategy Choices 4 and 6 with notably high Z-scores, indicating their distinct importance compared to other criteria. This quantitative approach enhances the understanding of how these strategies stand out within the surveyed context, emphasizing their relevance in shaping wine list strategies. The study contributes insights into the strategic decision-making processes of Bosnian-Herzegovinian restaurateurs regarding wine selection, highlighting the dominance of local wine preference and brand reputation considerations. It underscores potential areas for improvement in integrating gastronomic expertise and enhancing customer experiences, suggesting avenues for future research and strategic refinement in the local restaurant industry.
References
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Burro, R., Branchini, E., Capitani, E., Barnaba, V., Fermani, A., Paradis, C., et al., 2022. Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine? Food Quality and Preference. 105: 104767. 10.1016/j.foodqual.2022.104767
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Cardebat, J.M., and Livat, F., 2016. Wine experts’ rating: A matter of taste? International Journal of Wine Business Research. 28(1): 43–58. 10.1108/IJWBR-04-2015-0011
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Corsey, L., 2006. Restaurant wine list play more than a supporting role. Australian and New-Zealand Wine Industry Journal. 21(4): 62–64.
Croijmans, I., Hendrickx, I., Lefever, E., Majid, A., and Van Den Bosch, A., 2020. Uncovering the language of wine experts. Natural Language Engineering. 26(5): 511–530. 10.1017/S1351324919000500
Cuozzo, S., 2015. Restaurants overprice wine because they know you have no idea. New York Post.
Deng, D.S., Seo, S., and Harrington, R.J., 2023. Action and inaction regret in fine-dining decisions: The impact of the focal customer, sommelier and dining companion. International Journal of Contemporary Hospitality Management. 35(12): 4238–4258.
Diez, J., 2007. El Brandy: Cuando el problema es el valor de la categoría. Investigación y Marketing. pp. 6–11.
Dodd, T., 1997. Techniques to increase impulse wine purchases in a restaurant setting. Journal of Restaurant & Foodservice Marketing. 2: 63–73.
Fele, G., and Giglioli, P.P., 2020. Performing taste: The sommelier ceremony. In: Space, taste and affect. Abingdon-on-Thames: Routledge. pp. 44–58. 10.4324/9781315307473-3
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Gergaud, O., Masset, P., Pedrinelli, A., and Weisskopf, J.P., 2024. To share or not to share: An analysis of wine list disclosure by Swiss restaurant owners. Journal of Wine Economics. 19(1): 4–18. 10.1017/jwe.2023.13
Gil, I., Ruiz, M.E., and Berenguer, G., 2008. Qualitative and quantitative engineering criteria of restaurant wine lists. Journal of Wine Research. 19(1): 19–31. 10.1080/09571260802164012
Gino, E., Ares, G., Issanchou, S., Laboissière, L.H.E., and Deliza, R., 2014. Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers. Food Research International. 62: 860–867. 10.1016/j.foodres.2014.04.052
Granucci, P., 1994. Effect of wine training on restaurant sales of wine. International Journal of Wine Marketing. 6: 11–19.
Hall, J., Lockshin, L., and O’Mahony, B., 2001. Exploring the links between wine choice and dining occasions: Factors of influence. International Journal of Wine Marketing. 13(1): 36–53.
Hill, R., and Fountain, J., 2022. Wines from the hinterland: Comparing availability of local wines on wine lists in two New Zealand tourism destinations. International Journal of Wine Business Research. 34(4): 567–589.
Honoré-Chedozeau, C., Otheguy, M., and Valentin, D., 2024. Tell us how you taste wine, and we will tell you what kind of expert you are! Food Research International. 178: 113899. 10.1016/j.foodres.2023.113899
Ivkov, M., Tešanović, D., Janićević, S., and Kalenjuk, B., 2012, November. The importance of food and wine pairing for raising the quality level of restaurant services. In 2nd International Professional Conference on “Trends and Challenges in Food Technology, Nutrition, Hospitality and Tourism.
Knežević, P., 2020. Understanding restaurateurs’ wine list design strategies in Croatian restaurants. Doctoral dissertation, RIT Croatia.
Kubát, P., Králiková, A., and Ryglová, K., 2024. Decomposition of the dimension of wine destination for the experiences of tourists: The concept of “winescape.” In: Nature-based tourism and wellbeing: Impacts and future outlook. GB: CABI. pp. 243–252.
Lacey, S., Bruwer, J., and Li, E., 2009. The role of perceived risk in wine purchase decisions in restaurants. International Journal of Wine Business Research. 21(2): 99–117. 10.1108/17511060910967962
Livat, F., Marks, D., and Remaud, H., 2024. Wining and dining out: On understanding restaurant wine lists. Food, Culture & Society. 1–20. 10.1080/15528014.2024.2322797
Livat, F., and Remaud, H., 2018. Factors affecting wine price mark-up in restaurants. Journal of Wine Economics. 13(2): 144–159.
Manske, M., and Cordua, G., 2005. Understanding the sommelier effect. International Journal of Contemporary Hospitality Management. 17(7): 569–576. 10.1108/09596110510620645
McMullan, K., Feng, C.M., and Chan, A., 2022. How do wine bloggers increase Twitter engagement? Through simple changes to their writing style. Journal of Wine Research. 33(2): 57–65. 10.1080/09571264.2022.2081141
Mitchell, V.W., and Greatorex, M., 1989. Risk reducing strategies used in the purchase of wine in the UK. European Journal of Marketing. 23(9): 31–46.
O’Neill, M., Palmer, A., and Charters, S., 2002. Wine production as a service experience-the effects of service quality on wine sales. The Journal of Service Marketing. 16(4): 342–362.
Pearson, R.E., Bardsley, D.K., and Pütz, M., 2024. Regenerative tourism in Australian wine regions. Tourism Geographies. 1–23. 10.1080/14616688.2024.2328615
Reynolds, D., 2024. Wine-menu design: An investigation using brain-computer interface technology. Journal of Foodservice Business Research. 27(1): 26–39. 10.1080/15378020.2022.2063631
Ritchie, C., 2007. Beyond drinking: The role of wine in the life of the UK consumer. International Journal of Consumer Studies. 31(5): 534–540. 10.1111/j.1470-6431.2007.00610.x
Risius, A., Klann, B.O., and Meyerding, S.G., 2019. Choosing a lifestyle? Reflection of consumer extrinsic product preferences and views on important wine characteristics in Germany. Wine Economics and Policy. 8(2): 141–154. 10.1016/j.wep.2019.09.001
Ruiz Vega, A., Olarte Pascual, C., Huarte Cristóbal, M., Muñoz Pino, R., Calderón Monge, M.E., Izquierdo Yusta, A., et al., 2004. Las denominaciones de origen vitivinícolas españolas. Distribución y Consume. 76: 45–51.
Ruiz-Molina, M.E., Gil-Saura, I., and Berenguer-Contrí, G., 2010. Instruments for wine promotion in upscale restaurants. Journal of Foodservice Business Research. 13(2): 98–113. 10.1080/15378021003784483
Scander, H., Neuman, N., Tellström, R., and Yngve, A., 2020. Acquiring competence: Sommeliers on ‘good’food and beverage combinations. International Journal of Gastronomy and Food Science. 20: 100199. 10.1016/j.ijgfs.2020.100199
Sirieix, L., and Remaud, H., 2010. Exploring wine list design strategy in French restaurants. Paper presented at the 5th International Academy of Wine Business Research Conference, Auckland: New Zealand.
Sirieix, L., Remaud, H., Lockshin, L., Thach, L., and Lease, T., 2011. Determinants of restaurant’s owners/managers selection of wines to be offered on the wine list. Journal of Retailing and Consumer Services. 18(6): 500–508. 10.1016/j.jretconser.2011.06.012
Staub, C., and Siegrist, M., 2022. Rethinking the wine list: Restaurant customers’ preference for listing wines according to wine style. International Journal of Wine Business Research. 34(3): 447–465. 10.1108/IJWBR-06-2021-0034
Taylor, D.C., Russen, M., Dawson, M., and Reynolds, D., 2024. Defining and establishing a restaurant wine culture. International Journal of Contemporary Hospitality Management. 36(6): 1926–1943. 10.1108/IJCHM-09-2022-1097
Vecchio, R., Annunziata, A., and Bouzdine-Chameeva, T., 2024. How to promote sustainable wine tourism: Insights from Italian and French young adults. Annals of Tourism Research Empirical Insights. 5(2): 100137. 10.1016/j.annale.2024.100137
Walker, L., 1998. Making the wine list. Wines & Vines. 79(11): 86.
Wansink, B., Cordua, G., Blair, E., Payne, C., and Geiger, S., 2006. Wine promotions in restaurants: Do beverage sales contribute or cannibalize? Cornell Hotel and Restaurant Administration Quarterly. 47(4): 327–336. 10.1177/00108804062946
Yuksel, A., and Yuksel, F., 2003. Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of Vacation Marketing. 9(1): 52–68. 10.1177/1356766702009001
Amspacher, W., 2011. Wine price markup in California restaurants. Journal of Food Distribution Research. 42(1): 4–7. 10.22004/ag.econ.139071
Aspler, T., 1991. The silent wine steward: A successful wine list ensures increased wine sales. Foodservice and Hospitality. 24: 42–43.
Aune, L., 2002. The use of enchantment in wine and dining. International Journal of Contemporary Hospitality Management. 14(1): 34–37. 10.1108/09596110210415105
Bailey, R.A., 2008. Design of comparative experiments. Cambridge: Cambridge University Press. pp. 177–182.
Batt, P., and Dean, A., 2000. Factors influencing the consumer’s decisions. Australian & New Zealand Wine Industry Journal. 15: 34–41.
Ben Dewald, B.W.A., 2008. The role of the sommeliers and their influence on US restaurant wine sales. International Journal of Wine Business Research. 20(2): 111–123. 10.1108/17511060810883740
Bowen, J.T., and Morris, A.J., 1995. Menu design: Can menu sell? International journal of contemporary hospitality management. 7(4): 4–9.
Brown, D., 2003. The restaurant manager’s handbook: How to set up, operate and manage a financially successful foodservice operation. Ocala: Atlanta Publishing.
Bulic, I. 2021. How wine education can improve revenue in Dubrovnik restaurants? (Senior project, RIT Croatia).
Burro, R., Branchini, E., Capitani, E., Barnaba, V., Fermani, A., Paradis, C., et al., 2022. Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine? Food Quality and Preference. 105: 104767. 10.1016/j.foodqual.2022.104767
Candiago, S., Tscholl, S., Bassani, L., Fraga, H., and Vigl, L.E., 2024. Quality wines in Italy and France: A dataset of protected designation of origin specifications. Data in Brief. 54: 110408. 10.1016/j.dib.2024.110408
Cardebat, J.M., and Livat, F., 2016. Wine experts’ rating: A matter of taste? International Journal of Wine Business Research. 28(1): 43–58. 10.1108/IJWBR-04-2015-0011
Carlsen, J., 1998. Strategic issues in Australian wine tourism. In: Wine tourism—Perfect partners. Proceedings of the First Australian Wine Tourism Conference. Canberra: Bureau of Tourism Research. pp. 99–100.
Cassar, M.L., Caruana, A., and Konietzny, J., 2020. Wine and satisfaction with fine dining restaurants: An analysis of tourist experiences from user generated content on TripAdvisor. Journal of Wine Research. 31 (2): 85–100. 10.1080/09571264.2020.1764919
Castro-Palafox, J., Macías-Gallardo, F., and Ozuna, C., 2023. The culture of wine in Mexican gastronomy: Historical background, current context, and perspectives for the future. International Journal of Gastronomy and Food Science. 35(7): 100848. 10.1016/j.ijgfs.2023.100848
Charters, S., and Pettigrew, S., 2005. Is wine consumption an aesthetic experience? Journal of Wine Research. 16(2): 121–136. 10.1080/09571260500327663
Cohen, E., d’Hauteville, F., and Sirieix, L., 2009. A cross-cultural comparison of choice criteria for wine in restaurants. International Journal of Wine Business Research. 21(1): 17–19.
Corsey, L., 2006. Restaurant wine list play more than a supporting role. Australian and New-Zealand Wine Industry Journal. 21(4): 62–64.
Croijmans, I., Hendrickx, I., Lefever, E., Majid, A., and Van Den Bosch, A., 2020. Uncovering the language of wine experts. Natural Language Engineering. 26(5): 511–530. 10.1017/S1351324919000500
Cuozzo, S., 2015. Restaurants overprice wine because they know you have no idea. New York Post.
Deng, D.S., Seo, S., and Harrington, R.J., 2023. Action and inaction regret in fine-dining decisions: The impact of the focal customer, sommelier and dining companion. International Journal of Contemporary Hospitality Management. 35(12): 4238–4258.
Diez, J., 2007. El Brandy: Cuando el problema es el valor de la categoría. Investigación y Marketing. pp. 6–11.
Dodd, T., 1997. Techniques to increase impulse wine purchases in a restaurant setting. Journal of Restaurant & Foodservice Marketing. 2: 63–73.
Fele, G., and Giglioli, P.P., 2020. Performing taste: The sommelier ceremony. In: Space, taste and affect. Abingdon-on-Thames: Routledge. pp. 44–58. 10.4324/9781315307473-3
Gagic, S., and Ivkov, M., 2013. Food and wine pairing—Six course menu example. Contemporary Trends in the Hospitality Industry. Belgrade, Serbia, 28th-29th November. pp. 451–462.
Gergaud, O., Masset, P., Pedrinelli, A., and Weisskopf, J.P., 2024. To share or not to share: An analysis of wine list disclosure by Swiss restaurant owners. Journal of Wine Economics. 19(1): 4–18. 10.1017/jwe.2023.13
Gil, I., Ruiz, M.E., and Berenguer, G., 2008. Qualitative and quantitative engineering criteria of restaurant wine lists. Journal of Wine Research. 19(1): 19–31. 10.1080/09571260802164012
Gino, E., Ares, G., Issanchou, S., Laboissière, L.H.E., and Deliza, R., 2014. Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers. Food Research International. 62: 860–867. 10.1016/j.foodres.2014.04.052
Granucci, P., 1994. Effect of wine training on restaurant sales of wine. International Journal of Wine Marketing. 6: 11–19.
Hall, J., Lockshin, L., and O’Mahony, B., 2001. Exploring the links between wine choice and dining occasions: Factors of influence. International Journal of Wine Marketing. 13(1): 36–53.
Hill, R., and Fountain, J., 2022. Wines from the hinterland: Comparing availability of local wines on wine lists in two New Zealand tourism destinations. International Journal of Wine Business Research. 34(4): 567–589.
Honoré-Chedozeau, C., Otheguy, M., and Valentin, D., 2024. Tell us how you taste wine, and we will tell you what kind of expert you are! Food Research International. 178: 113899. 10.1016/j.foodres.2023.113899
Ivkov, M., Tešanović, D., Janićević, S., and Kalenjuk, B., 2012, November. The importance of food and wine pairing for raising the quality level of restaurant services. In 2nd International Professional Conference on “Trends and Challenges in Food Technology, Nutrition, Hospitality and Tourism.
Knežević, P., 2020. Understanding restaurateurs’ wine list design strategies in Croatian restaurants. Doctoral dissertation, RIT Croatia.
Kubát, P., Králiková, A., and Ryglová, K., 2024. Decomposition of the dimension of wine destination for the experiences of tourists: The concept of “winescape.” In: Nature-based tourism and wellbeing: Impacts and future outlook. GB: CABI. pp. 243–252.
Lacey, S., Bruwer, J., and Li, E., 2009. The role of perceived risk in wine purchase decisions in restaurants. International Journal of Wine Business Research. 21(2): 99–117. 10.1108/17511060910967962
Livat, F., Marks, D., and Remaud, H., 2024. Wining and dining out: On understanding restaurant wine lists. Food, Culture & Society. 1–20. 10.1080/15528014.2024.2322797
Livat, F., and Remaud, H., 2018. Factors affecting wine price mark-up in restaurants. Journal of Wine Economics. 13(2): 144–159.
Manske, M., and Cordua, G., 2005. Understanding the sommelier effect. International Journal of Contemporary Hospitality Management. 17(7): 569–576. 10.1108/09596110510620645
McMullan, K., Feng, C.M., and Chan, A., 2022. How do wine bloggers increase Twitter engagement? Through simple changes to their writing style. Journal of Wine Research. 33(2): 57–65. 10.1080/09571264.2022.2081141
Mitchell, V.W., and Greatorex, M., 1989. Risk reducing strategies used in the purchase of wine in the UK. European Journal of Marketing. 23(9): 31–46.
O’Neill, M., Palmer, A., and Charters, S., 2002. Wine production as a service experience-the effects of service quality on wine sales. The Journal of Service Marketing. 16(4): 342–362.
Pearson, R.E., Bardsley, D.K., and Pütz, M., 2024. Regenerative tourism in Australian wine regions. Tourism Geographies. 1–23. 10.1080/14616688.2024.2328615
Reynolds, D., 2024. Wine-menu design: An investigation using brain-computer interface technology. Journal of Foodservice Business Research. 27(1): 26–39. 10.1080/15378020.2022.2063631
Ritchie, C., 2007. Beyond drinking: The role of wine in the life of the UK consumer. International Journal of Consumer Studies. 31(5): 534–540. 10.1111/j.1470-6431.2007.00610.x
Risius, A., Klann, B.O., and Meyerding, S.G., 2019. Choosing a lifestyle? Reflection of consumer extrinsic product preferences and views on important wine characteristics in Germany. Wine Economics and Policy. 8(2): 141–154. 10.1016/j.wep.2019.09.001
Ruiz Vega, A., Olarte Pascual, C., Huarte Cristóbal, M., Muñoz Pino, R., Calderón Monge, M.E., Izquierdo Yusta, A., et al., 2004. Las denominaciones de origen vitivinícolas españolas. Distribución y Consume. 76: 45–51.
Ruiz-Molina, M.E., Gil-Saura, I., and Berenguer-Contrí, G., 2010. Instruments for wine promotion in upscale restaurants. Journal of Foodservice Business Research. 13(2): 98–113. 10.1080/15378021003784483
Scander, H., Neuman, N., Tellström, R., and Yngve, A., 2020. Acquiring competence: Sommeliers on ‘good’food and beverage combinations. International Journal of Gastronomy and Food Science. 20: 100199. 10.1016/j.ijgfs.2020.100199
Sirieix, L., and Remaud, H., 2010. Exploring wine list design strategy in French restaurants. Paper presented at the 5th International Academy of Wine Business Research Conference, Auckland: New Zealand.
Sirieix, L., Remaud, H., Lockshin, L., Thach, L., and Lease, T., 2011. Determinants of restaurant’s owners/managers selection of wines to be offered on the wine list. Journal of Retailing and Consumer Services. 18(6): 500–508. 10.1016/j.jretconser.2011.06.012
Staub, C., and Siegrist, M., 2022. Rethinking the wine list: Restaurant customers’ preference for listing wines according to wine style. International Journal of Wine Business Research. 34(3): 447–465. 10.1108/IJWBR-06-2021-0034
Taylor, D.C., Russen, M., Dawson, M., and Reynolds, D., 2024. Defining and establishing a restaurant wine culture. International Journal of Contemporary Hospitality Management. 36(6): 1926–1943. 10.1108/IJCHM-09-2022-1097
Vecchio, R., Annunziata, A., and Bouzdine-Chameeva, T., 2024. How to promote sustainable wine tourism: Insights from Italian and French young adults. Annals of Tourism Research Empirical Insights. 5(2): 100137. 10.1016/j.annale.2024.100137
Walker, L., 1998. Making the wine list. Wines & Vines. 79(11): 86.
Wansink, B., Cordua, G., Blair, E., Payne, C., and Geiger, S., 2006. Wine promotions in restaurants: Do beverage sales contribute or cannibalize? Cornell Hotel and Restaurant Administration Quarterly. 47(4): 327–336. 10.1177/00108804062946
Yuksel, A., and Yuksel, F., 2003. Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of Vacation Marketing. 9(1): 52–68. 10.1177/1356766702009001
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Oct 9, 2024
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Čaušević, A., & Nikolić, D. (2024). Selection of wines for wine lists in restaurants of Bosnia-Herzegovina: A comparative study. Italian Journal of Food Science, 36(4), 255-265. https://doi.org/10.15586/ijfs.v36i4.2695
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How to Cite
Čaušević, A., & Nikolić, D. (2024). Selection of wines for wine lists in restaurants of Bosnia-Herzegovina: A comparative study. Italian Journal of Food Science, 36(4), 255-265. https://doi.org/10.15586/ijfs.v36i4.2695