Reference no: EM132308393

“Normally I agree with you, Connie, but this time I really don’t!” Clare, the kitchen manager at Duke’s Restaurant, was meeting with the property’s dining room manager. “Well,” said Connie, “I really think we should recommend a specific wine for each entre´e on our menu. You could train the service staff to suggest them. But the guests don’t have to take our suggestion. We would make sure the staff knows that whatever wine the guest wants, is the wine the guest should have. What’s wrong with that approach, Clare?” “For one thing, I think there are lots of good wines to go with every one of our entre´es,” replied Clare. “So how do we select one to recommend? Plus, I get kind of turned off by all the fancy adjectives like “oaky,” “a hint of fruit nectar,” and “earthy.” Maybe a wine expert can understand or explain these things, but most people can’t. I think we should just list our wines and then indicate the types of foods that most people enjoy with them. For example, we could suggest dry reds with our steaks, rather than try to recommend a specific wine for a specific item.”

1. What is your opinion about the two approaches to selling wine at Duke’s Restaurant?

2. Assume you were the restaurant manager and it was your job to make a decision about which approach to use. Which would you choose? Why?