Marketing: The pricing of wine by the bottle or glass is often a point of contention between wine producers and the on-premise accounts that rely on the margin often provided by wine. And while wines are being served in a variety of dining venues, consumer perception of value can vary dramatically from site to site. Representing a range of businesses, restauranteurs from large commercial chains, airport hotel restaurants and five-star restaurants will discuss wine pricing philosophies and how their specific clientele react to wine pricing.
Moderator: Tim Hanni MW, WineQuest
Speakers: Ted Chappell, Consultant, Former Director of Beverages, Ritz-Carlton Laguna Niguel, Doug Frost, Master Sommelier, MW, Rachel Antalek, The Olive Garden