Why you should not choose the second cheapest wine on the wine list

Why is the second cheapest wine a bad choice? We analyze consumer behavior.

Why is the second cheapest wine a bad choice?

A somewhat unique phenomenon is widely known in the hospitality industry: diners tend to choose the second cheapest wine on the wine list.. The vast majority of people who are about to dine in a restaurant do not know the quality of the wines offered there, and in the face of this ignorance, they operate in a curious way. The final choice of wine is motivated by an adjustment between the cost of the product and the customer's personal prestige.

Ordering the cheapest wine on the menu may be, in the customer's eyes, a choice that compromises the quality of the dinner, but the prejudice lies not so much in the customer's prejudice as in the image he offers of himself to the customer. the image he offers of himself by acquiring the cheapest wine..

The hotel and catering businessman knows your inclination towards certain products?

Not wanting to give the impression of being stingy is one of the reasons why many diners choose the second cheapest wine. Well, as we said at the beginning of the article, the restaurant owner is aware of this tendency, and as a result offers the wine with the highest profit rate as the second cheapest on the wine list.

So, a tip for those of you who dine in restaurants: if you choose to taste the second cheapest wine, you will probably be served the wine that is most profitable for the owner, i.e. a wine bought in bulk and from the owner, a wine bought in bulk and of a very low quality (it is probably, indeed, the wine (it is probably, indeed, the cheapest wine on the premises), as well as confirming the general trend whereby cheapskates try not to give that image.

If you liked this article, we recommend: "10 psychological tricks restaurants use to charge you more".