“Survey on customer behaviour to suggest improvement in restaurant business”
CONTENTS:INTRODUCTION
OBJECTIVE
MOTTO
DATA COLLECTION
QUESTIONNAIRE
RESEARCH METHODOLOGY
ANALYSIS AND RESULTS
RECOMMENDATIONS
CONCLUSION
INTRODUCTION
Each and every day humans run faster
and faster in this world to make money, that money is for them and for their
family to have a good food. Everyday our alarm rings louder in the name of
hunger that hunger can be satisfied only by food. In this article I have done
an analysis based on the data collected from students, to find the customer
need and behaviour of a certain group on what they require from the restaurants
that serve them with food. By using this analysis recommendations can be
provided to the restaurants for their improvement to attain customer
satisfaction.
OBJECTIVE
·
To know the need and behaviour of customers.
·
To find the expectations of the target market.
·
To frame recommendations for profit maximization of the
restaurants.
MOTTO
“ MAKE THE CUSTOMER HEALTHY, YOU
BECOME WEALTHY”
DATA COLLECTION
The data for this article was
collected from people of various age group, but the targeted customers was
between age group 21-25. To achieve the objective quoted various data was
collected more from this age group people so that we can arrive at an accurate
result. A questionnaire was prepared and many were made to answer the questions
which was asked. Hence data collection was achieved by using survey method.
QUESTIONNAIRE
1. Name:
2. Gender
Male/Female
3. Age
15-20
21-25 25-30 31-35 above35
4. What
type of food you prefer?
(North
Indian) (South Indian) (Pastry)
5. Monthly
expense allotted for food?
(<2000)(>2000)
6. How
frequent do you dine outside
(Often)
(Moderate) (Very Rare)
7. Where
would you prefer dining at?
(AC)
(Non-AC)
8. Would
you prefer?
(buffet) (ala-carte)
9. Mode
of payment?
(cash)
(card)
10. How the area of hotel
should be?
(big)
(moderate) (small)
11. What would you prefer
most in hotel?
(Quantity)
(Hospitality) (Quality) (Ambiance)
12. How would you dine in
often?
(Alone)
(Couple of friends)(With More Friends)
13. How the food should be?
(Spicy)
(Moderate) (Sweet)
14. How many Varieties you
eat?
1 2 3
4 5
15. How would you like to
eat?
Sitting/Standing
RESEARCH
METHODOLOGY
The research methodology that was
followed for this project was surveying. By using this method questions was
prepared and the data was entered in google forms. Responses for the questions
that was entered in google forms was obtained and these responses was used for
analysis. Total responses that was used for this project was 77.
ANALYSIS AND RESULTS
The various data that are
collect are converted into various plots for visualization purpose. The plots
that are framed helps us to interpret many results that are drawn from the
data.
NAMES OF THE RESPONDED PEOPLE
The above image gives us
the names all the people who have responded for the questions. These people
helped in this analysis by giving the required data.
SEX
From the above plot we can
find that out of 77 responses 51 were male and 26 were female.
AGE GROUP
From the above plot it is found that
the maximum people responded are under the age group 21-25. Thus out target
customers are under the age group
21-25.
TYPE OF FOOD
The above plot gives us
the data that how many of them prefer North Indian, South Indian and Pastries.
It is found that 67.5% of them prefer South Indian foods.
EXPENSES FOR FOOD
It is found that most of
them spend around Rs.2000 for their food so the costing of the foods should be
limited it shouldn’t be neither too expensive nor too low, nominal price should
be fixed.
DINING FREQUENCY
From the above chart it is
found that people don’t dine outside more often. The dining interest of people
is moderate.
DINING PREFERENCE
The graph clearly explains
that people prefer have food under a proper air conditioned restaurant. But
still some of them prefer non ac dines, ac dines should not miss these
customers too 42.9% should also be considered.
The above plot shows only
a slight variation in people preferring buffet and ala-carte. 49.6% prefer
ala-carte and 50.6% of them prefer buffet. Hence the restaurant will be
suggested to have both buffet and ala-carte.
PAYMENT MODE
From the above graph we
can come to a conclusion that people prefer both mode of payments cash and
card. The restaurant is expected to have both mode of payment.
AREA
The area of the hotel is
also an expectation of the customer. The area of the restaurant should not be
too big or too small. It should be optimal.
From the four of the given
entry quantity, hospitality, quality and ambiance, people prefer the quality of
the food. They dine in just for the quality.
COMPANY
The above plot explains
that the people doesn’t dine in with a lot of friends they prefer to dine with
only couple of friends. So the restaurant should have space for couple. They
should not allot a lot of family tables.
Many of them prefer spicy
and moderate kind of food, very minimum amount of people like sweet. The
restaurant should have foods that are spicy and moderate.
VARIETIES
The above graph gives us a
clear idea that the restaurant should provide 2 to 4 varieties.
The people who responded didn’t
even prefer to stand and eat they wanted to sit and have food comfortably.
Hence the restaurant should have a proper place to sit and eat.
RECOMMENDATIONS
·
The targeted customers ages were between 21-25.
·
Most of them prefer South Indian food so the restaurant
should have more South Indian dishes.
·
The price for the food should be nominal.
·
Many don’t dine often hence the owner should quote some
offers to attract the customer.
·
The need an A/C dine along with both buffet and al-carte.
·
Mode of payment should be both cash as well as card.
·
The area of the hotel should be moderate it should not be big
or it should not be small.
·
The quality of the food is very much essential to attract the
customer back to the restaurant.
·
The space for family table should be restricted because many
will come to dine only with limited number of persons.
·
The hotel should have a proper sitting place and it should
have two to four varieties of food.
CONCLUSION
The data that was
collected helped us to arrive at various suggestions how restaurant should be
designed, what kind of food should be prepared and given preference. If the
restaurant is functioned according to the recommendations it can attain profit
maximization and it can have regular customers. Let us serve the customer
healthy and let us become wealthy.
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