餐馆里的葡萄酒价格之谜

IF 2.3 Q1 AGRONOMY
F. Livat, H. Remaud, Anne McHale
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引用次数: 0

摘要

餐饮服务经营者在葡萄酒定价方面存在很大差异,关于葡萄酒如何定价以及餐馆使用什么目标来确定葡萄酒价格仍然存在许多问题。在这篇散文风格的文章中,我们研究了行业在餐馆定价葡萄酒时采用的做法。除了基本的经验法则——对价格较高的葡萄酒按比例施加较小的加价——定价还可能受到市场、客户或竞争的驱动。餐厅的特色以及制度和环境因素都会影响餐厅葡萄酒的价格。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Puzzle of Wine Price in Restaurants
There is large variation amongst food service operators in pricing wine, and many questions remain about how wine is priced and what objectives are used to determine wine price in restaurants. In this essay-style article, we examine the practices that the industry have adopted when pricing wine in restaurants. Beyond the basic rule of thumb – applying proportionally smaller mark-up to higher-priced wines –, pricing can be driven by the market, customer or competition. The restaurant’s characteristics as well as institutional and environmental factors can influence the price of wine at restaurants.
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来源期刊
CiteScore
4.90
自引率
11.10%
发文量
23
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