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Looking for Locapours: Using Zagat Survey Data to Examine Restaurant Demand for Local Wine

Published online by Cambridge University Press:  15 September 2016

Joseph M. Perla ,
Bradley J. Rickard  and
Todd M. Schmit
Joseph M. Perla
Affiliation:
Department of Agricultural and Applied Economics at University of Wisconsin Madison
Bradley J. Rickard*
Affiliation:
Charles H. Dyson School of Applied Economics and Management at Cornell University
Todd M. Schmit
Affiliation:
Charles H. Dyson School of Applied Economics and Management at Cornell University
*
Correspondence: Bradley Rickard ▪ Dyson School of Applied Economics and Management ▪ Cornell University ▪ 137 Reservoir Avenue ▪ Ithaca, NY 14853 ▪ Phone +1.607.255.7417 ▪ Email [email protected].
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Abstract

There is increasing interest in local foods among consumers in the United States and a rise in offerings of local products in restaurants. We use Zagat survey data and restaurant-specific menu information to estimate factors that influence the availability of New York State (NYS) wine in 1,401 NYS restaurants. We focus on wine because its production region is clearly labeled on menus and there is a burgeoning industry in NYS. Our econometric results indicate that decor ratings, cuisine styles, certain wine list characteristics, and distance to wine regions have statistically significant impacts on the likelihood of NYS restaurants serving local wine.

Keywords

beverageslimited dependent variable modelslocal marketsNew York StaterestaurantswineZagat survey
Type
Selected Papers
Information
Agricultural and Resource Economics Review , Volume 43 , Issue 1 , April 2014 , pp. 69 - 86
Copyright
Copyright © 2014 Northeastern Agricultural and Resource Economics Association 

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