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Restaurants and the single-serve wine by-the-glass conundrum: Risk perception and reduction effects

16 references·16 citing·49 second hopsampled

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References

2001A motivational process model of product involvement and consumer risk perception598 cited
2009The role of perceived risk in wine purchase decisions in restaurants169 cited
2007Wine for My Generation: Exploring How US Wine Consumers are Socialized to Wine156 cited
2012Millennial wine consumers: Risk perception and information search124 cited
2004Generic Consumer Risk‐Reduction Strategies (RRS) in Wine‐Related Lifestyle Segments of the Australian Wine Market99 cited
2013Perceived risk, risk-reduction strategies (RRS) and consumption occasions76 cited
2003Consumer Self‐Confidence in Wine Purchases76 cited
2008The role of the sommeliers and their influence on US restaurant wine sales70 cited
2015U.S. wine consumer preferences for bottle characteristics, back label extrinsic cues and wine composition67 cited
2005Attitudes towards wine-service training and its influence on restaurant wine sales65 cited
2006Wine Promotions in Restaurants53 cited
2008Do upscale restaurant owners use wine lists as a differentiation strategy?52 cited
2009Consumption decisions made in restaurants: The case of wine selection50 cited
2014Buying a product for an anticipated consumption situation45 cited

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1997

Techniques to Increase Impulse Wine Purchases in a Restaurant Setting

43 cited

2012BYOB as a risk-reduction strategy (RRS) for wine consumers in the Australian on-premise foodservice sector: Exploratory insights35 cited

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2017Restaurants and the Bring-Your-Own-Bottle of Wine Paradox: Involvement Influences, Consumption Occasions, and Risk Perception9 cited
2022Craft beer in the situational context of restaurants: effects of product involvement and antecedents8 cited
2021External wine education and certification for restaurant service staff: a mixed-methods evaluation of training effectiveness4 cited
2021Measuring Consumers’ Perceived Risk on Varietal Level: A Mixed Methods Approach Applied to Wine3 cited
2025A comprehensive conceptual model of single-serve wine consumption behavior in restaurants2 cited
2023The role of behavioural antecedents in driving wine consumption in Taiwan restaurants2 cited
2023Wine stress vs. Technostress: Communities and wine appreciation digital platforms2 cited
2023The single-serve wine option in South African restaurants: product involvement, risk perception and information-related behavioural effects1 cited
2024Message in a Bottle: Generation Y and Wine Purchase Occasions’ Perceived Risks and Information Sources1 cited
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