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Home Q & A Board Humanities Art and Culture Culinary Arts
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chubi1993 chubi1993
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6 years ago
In addition to California, many states now produce wine. How should restaurant managers determine the number, if any, of locally produced wines that they include in their wine lists?
 
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6 years ago
Consumers increasingly enjoy products that are locally grown or produced. This includes wine products. Managers must carefully monitor the desires of their wine drinking guests to determine how much demand exists for locally produced wine products. When such demand is sufficient to justify the addition of locally produced wines to an operation's wine list, it is most often in the best interest of an operation to add such wines and to satisfy that guest demand.
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