Originally created for this project, I wanted to interview the sommelier at Beaverton Fred Meyer. I also work there so I thought it was a convenient way to complete this project would be. The sommelier is the name of Richard Katz. He claims to know John and I know that John is involved with the production of wine.
When I saw it on my break, has never been in the wine department. I asked the manager where it is and when he does next time. He told me that Richard is on sick leave and did not knowwhen he returned. The next step I did was go to Walker Road Fred Meyer and had a conversation with his sommelier. He was a man named Gary cricket. He said he also knew John, he and La Bete Winery.
After some research, these are the questions I asked:
Like their wines are selected?
Now we have a well-rounded selection. It can be based on a number of things such as customer-oriented, price, companies, personal desires of customers,Question popularity. It can also be driven press. That is, if a wine is mentioned in a sort of publication or controls will be and this creates an immediate demand from customers.
Who buys a wine?
Here we have about 35 different wines dealer. McClasky is a main distributor. Places in Portland can easily have over 55 of them. We also buy directly from factories.
How many times have you again in Wines?
Weekly, sometimes daily. It 's alwayschanged.
Have you noticed any problems with this, as corkage?
All the time. We get bottles of customers like this (He shows me an open bottle of Merlot), I do not know why the customer will return again. We have problems such as damaged signs, sometimes there will be a broken bottle, in the case. Or the bottle all the way to fill. Customers and resellers will drop bottles. Even fake bottles will be packaged in a box that does not. Order
What do you think of La Bete wines?
(Pause) I have tasted in a long time.
Well, thanks for coming to me in an interview you. He said, good luck with school.
After conducting this short interview, I actually learned a lot. I'm sorry that I was not prepared for more questions. When I looked at the selection, I noticed that the selection is larger than most Fred Meyer stores I visited. That is, give more money to buyWine and compile a list of the largest retailers on the shelves.
I really do not know what customers want. From my experience I know that the Cabernet Sauvignon, Chardonnay and Merlot are the most popular. They always said the sale. "Hot Price, $ 7.99) for variety I also know that the store is varietals such as Chardonnay, which can be sold for $ 2.99 per piece These are mostly vineyards of California Cabernet. For the same price does not I've never heard of.Sales of these wines could compete with the cheap three-Buck Chuck, that I've ever heard.
Also examined their selection, I see how the wines are grouped. An example is all sparkling wines are all together with expensive champagne in the direction of the rod tip. I saw all the wines of the desert from the ports and harbors, such as imitation Christiansen concern is towards the bottom of the tray.
Prices are also very different. There are many wines as the costGallo and Carlo Rossi. But there are some expensive wines are enclosed in a glass case. Some of them were Dom Perignon, and several small dessert wines, which were for $ 50 and up-selling. I have also seen a California Cabernet with a black and white photo of a man's face to sell for $ 64.99. So in the end wines have different prices depending on what the customer wants and how much they are willing to spend.
I really want anything else about the surgery,the company is doing. I thought that the shelves, lighting, decoration, and location were all excellent. One thing I did not realize is that other stores have wooden shelves, and some of these old school metal shelves for storing wine. I would always be every company in this way, the customer knows that whenever he or she expects to buy wine. This is probably a problem of corporate culture that is beyond the control of the sommelier.
The most interesting part of the fieldworkthe question about problems with the wine. I never thought that problems such as broken bottles and labels are so frequent. Or that you do not fill all the way at times. I wonder if people inspect the container for bottles of wine for their accuracy. Otherwise, a car is probably to blame. I'd like to know if it happens every time a credit problem.
From just five simple questions that I received a wealth of information experts, is for me and for my career. Now I know thatRestaurant owners and managers to address some of these challenges to their operations. It makes me think, and that the order shipped to them wine is only a small part. There are many varieties and types, from, customers generally choose form. So should the price of them and two, to attract customers.
No comments:
Post a Comment