How can high street chains avoid the fates of First Quench and Unwins?

21 January, 2011

Steve Lewis, Majestic: “Specialise. Fashion your offering particularly for your local environment. What was wrong in many respects with First Quench was that it was too big and wasn’t unique enough.”??Laki Christoforou, Wine Rack: “You need to be a specialist in some field, you need to have something to draw the customer there. I don’t think it is easy for your typical off-licence now in the high street.” ?Martin Swaine, Rhythm & Booze: “Stay competitive while offering a more interesting range than the supermarkets and plenty of chill. Be prepared to think outside the box and go that extra mile with customer service. Stock as many local products as possible.”??Benoit Thouvenin, Spirited Wines: “You have to stay true to your values. What happened with First Quench is that they tried too hard to compete with the big supermarkets. What we need to do is still look like an independent, your corner shop where you like to shop because the advice is good, the staff are friendly and you can find things you can’t find in supermarkets.”??Eudes Morgan, Nicolas: “Quality, advice, service and innovation. The biggest concern remains the levels of rents.”?

Bookmark this


Site Search

COMMENT

Welcoming the wine rookie

It’s all true. Wine writers loaf around in a state of partial inebriation and partial undress, bitching about having to taste free wine all day and using recondite words like malolactic, terroir and recondite. 

Click for more »
Upcoming events

Polls

Is blended Scotch overshadowed by single malt in retailers?

  • Yes
  • No
  • Don't know

Facebook

Twitter