In 2022, sommelier and restaurant managers intend to be creative in doing business.
Gradually, the hospitality industry is recovering from lockdowns, people are eating out again, but many restaurants are still short of visitors and ready to get creative. So, let’s see!
- Wine-to-Go is becoming more and more popular. According to analytical data, during the pandemic, 30-40% of restaurant revenues came from wine sales, which became an important source of income. Wines in cans have become a convenient option for restaurants, such containers can be used together with the takeaway menu.
In the United States, the canned wine segment has grown sharply: according to the international marketing company Nielsen, which is represented in more than 100 countries, there are now 386 variants of this product available in the United States. It remains an ideal choice for to go orders, and thanks to millennials, sales will only increase.
- Optimal cost of wine. Gathering at a restaurant with friends and family has been a common practice and even a tradition in recent years, but visitors and restaurants are now looking at each other in a new way. Visitors are becoming more cost-conscious and will look for great deals, affordable and quality wines.
During the pandemic, there was a sharp contrast between retail and restaurant wine prices, which left visitors questioning the appropriateness of the price they pay for wine in the restaurant. Optimizing the wine list and carefully combining the menu will mean rethinking what wines to offer the visitor.
- Small wine lists. Some restaurants in the world with large wine cellars sold out a lot of equipment during the pandemic to pay rent and salaries to employees. Creating huge wine lists takes time and money. In 2022, there will be a trend towards small wine lists. Such lists allow staff to provide visitors with more information about wines and wineries.
- Better for health. The Better for You category of wines, such as low-calorie wines, will definitely not disappear from wine lists. The pandemic has forced people to take care of their own health and well-being, and Generation Z and Millenials in particular are a clear example of this – they care about what they eat and drink. Sales of low-alcohol wine are projected to continue to grow. The trend towards the production of organic, biodynamic and environmentally friendly wines is also expected to intensify.
- Emphasis on local wines. COVID has influenced wine production and distribution channels: restaurants operating in or near wine regions will actively sell local beverages. Due to the increase in taxes and import costs faced by many wine producers, restaurants have the opportunity to present local wines to visitors. The development of domestic wine tourism, the desire of consumers to support local wineries – these are trends that will continue to dominate.
Based on sommelierschoiceawards.com prepared by O. Pinevych-Todoryuk