Alcoholic Establishments And Customer Requirement

Introduction
As stated by Silva et al. (2017), an important issue that the different customers commonly
encounter with the different wine and alcoholic establishments can be attributed to the lack of
customer preference customization within the same. Giacalone and Jaeger (2016) are of the
viewpoint that the majority of the customers within the bars or the alcoholic establishments often
order the same drinks yet they have to clearly mention the kind of liquor or the brand that they
want to drink. This in turn had adversely affected the satisfaction of the customers and thereby
enhanced the brand switch tendency displayed by them (Bruwer & McCutcheon, 2017). It is to
resolve this particular issue that the idea of the Wine Cellar had been formulated which will take
the help of the disruptive technology of facial recognition for identifying the alcoholic drink that
the customer normally drinks and thereby offer the same to the customer without him or her
having to do the same. Thus, the purpose of this business idea is to resolve the issues faced by
the customers within the alcoholic or wine establishments related to the ordering of drinks which
in turn had reduced their satisfaction level through the usage of the technology of facial
recognition. This would also substantially improve the experience of the customers within the
bar and thereby would help the venture to earn their satisfaction as well as loyalty which in turn
would facilitate the growth of the venture.