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The document discusses a survey conducted by a restaurant to understand customer behavior and determine solutions to increase weekday visits. The survey included questions about demographics, dining preferences, and satisfaction. It was administered to 250-270 dine-in customers and 30 food bloggers. The objectives were to identify reasons for current customer levels and whether changes like takeaway, buffets, or delivery could help. Results would show dining frequency, delivery preferences, and concerns about shared kitchens to help the restaurant tailor offers and incentives.

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Ajinkya Binwade
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59 views

Assignment

The document discusses a survey conducted by a restaurant to understand customer behavior and determine solutions to increase weekday visits. The survey included questions about demographics, dining preferences, and satisfaction. It was administered to 250-270 dine-in customers and 30 food bloggers. The objectives were to identify reasons for current customer levels and whether changes like takeaway, buffets, or delivery could help. Results would show dining frequency, delivery preferences, and concerns about shared kitchens to help the restaurant tailor offers and incentives.

Uploaded by

Ajinkya Binwade
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1) Decision Problem: Problem of less customer visits during the weekdays and decisions to

be made for further solutions of the same.


2) Research Objective: a) Determining reason for current consumer behaviour.
b) Would the menu require changes so as to include some sort of take away options or a
Buffet or fast food or delivery services?
3) Survey Method: Descriptive Method- Survey (Close-ended)
Questions asked:
 Age group: a) 20-30 b) 30-40 c) 40-50 d) 50-60 e) 60+
 Occupation: a) Student b) Working c) Looking for a job
 How often do you prefer to eat out?
a) Very often b) Often c) Rarely d) Very Rarely
 What is your preferred choice of taste when eating out?
a) Indian b) Chinese c) Thai d) Italian e) American f) Other
 Have you visited us?: Yes b) No
 How often do you visit our place?
a) Daily b) Weekly c) Monthly d) First time e) Yet to visit
 How would you prefer eating Chinese over other cuisines?
a) Every time b) Sometimes c) Rarely d) Never
 What would you prefer on a weekday? a) Fast Food b) Dine in c) Buffet d)
Delivery e) Other
 In how much time do you expect your food to be on the plate?
a) Quick b) Super Quick c) Time is not an issue
 Is it of concern to you if both veg and non veg are served in the same restaurant?
In the same kitchen: a) Yes b) No ; In different kitchens: a) Yes b) No
 What did you like the most about us?
a) Food b) Service c) Ambience d) Budget Friendly e) NA
Didn’t like: a) Food b) Service c) Ambience d) Price e) NA
 Suggestions for us, if any: _______________________
4) Sample size would be the people visiting the restaurant and around 250- 270 people
eating in the food lane (Khao gali), dine in restaurant lane of the city. Around 30 email
surveys would be sent out to the food bloggers of the city and would also be invited to try
our place and review it on their blogs. Live surveys would be done on a tablet with a survey
form on it with our people asking them to fill, equally during lunch and dinner times. Survey
would tell us that how often people wish to eat out in a week and whether they enjoy eating
out or delivery etc. We would also know about the problem of the veg and non veg kitchens,
also identify the occupation of people visiting us, their age group, according to which we can
give out some incentives and offers too. Offering buffet, fast food services, delivery could
also eliminate the wait time concern if the potential customers would be having any. We can
sort data using excel and use graph plotting for analysis.

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