Project 1
SITHKOP010
Project 1
Student name:
Student Number:
For the hospitality venue where you work, or would like to work, you have just taken on the role of Restaurant and Function Manager.
Management have sacked the previous Manager because they were unimpressed with decreasing patronage and falling sales over the past 6 to 9 months, and unhappy about unacceptable and rising food cost percentages.
They want you to fix both these problems as well as address comments they have heard regarding the lack of choice on the menus.
To address the problems, they have directed you to undertake some market research to identify and evaluate the food preferences of the customers that currently use that facility.
Business Name: WEST SIDE Cafe
Capacity: 120 customers seated at one time
Opening days and hours:
Day Opening Time Closing Time
Monday Closed Closed
Tuesday 11:00 AM 9:00 PM
Wednesday 11:00 AM 9:00 PM
Thursday 11:00 AM 9:00 PM
Friday 11:00 AM 10:00 PM
Saturday 11:00 AM 10:00 PM
Sunday 10:00 AM 8:00 PM
Cuisine Style: Modern American with a focus on locally sourced ingredients and seasonal flavors.
Menu Style: A la carte with occasional chef's specials.
Food Service Style: Table service with occasional buffet options for special events.
List of Fixed Equipment in the Kitchen:
Commercial Oven
Range Cooker
Grill
Deep Fryer
Walk-In Refrigerator
Food Preparation Stations
Dishwasher
Sinks
Food Storage Shelves
Commercial Mixer
Most Popular Menu Item: Country Side Burger with Truffle Fries
Least Popular Menu Item: Quinoa Salad
Most Profitable Menu Item: Grilled Salmon with Lemon Herb Butter
Least Profitable Menu Item: Beef Tenderloin Steak
Signature Dish: WEST SIDE Surf and Turf - Grilled Filet Mignon with Jumbo Shrimp and Garlic Mashed Potatoes
Copy of the Menu: fine it here
Average Sale per Person for the Month of February: $35
Current Food Cost Percentage: 30%
Group Name Characteristics Reason for Visit
Food Enthusiasts - Age: 25-40 - Gender: Mixed, slightly skewed towards male - Location: Urban areas, local neighborhoods - Significant Characteristics: Diverse cultural backgrounds, tech-savvy, social media influencers They visit to explore new culinary experiences, try unique dishes, and share their dining experiences on social media. They are attracted to innovative menu items, creative presentation, and fresh ingredients.
Families - Age: Parents typically 30-50, accompanied by children of various ages - Gender: Mixed - Location: Suburban areas, family-friendly neighborhoods - Significant Characteristics: Busy schedules, emphasis on convenience and value, children's preferences Families visit for relaxed dining experiences, enjoying quality time together without cooking or cleaning. They appreciate welcoming atmosphere, diverse menu options, and reasonable pricing.
Business Professionals - Age: 30-55 - Gender: Mixed, slightly skewed towards male - Location: Urban areas, business districts - Significant Characteristics: High-income earners, busy schedules, networking opportunities They frequent for business lunches, networking dinners, and after-work gatherings. They value convenient location, upscale ambiance, and diverse menu suitable for entertaining clients or colleagues.
Customer Feedback Questionnaire
Thank you for dining at The Riverside Grill! We value your feedback to help us improve our offerings and service. Please take a moment to answer the following questions. Your responses are anonymous unless you choose to provide your contact information for follow-up.
Question Response
1. Least Popular Menu Item: 2. Most Popular Menu Item: 3. Suggestions of Items to be Removed from the Menu: 4. Dissatisfaction with the Food: a) Yes b) No
5. Dissatisfaction with the Venue or Service: a) Yes b) No
6. Customer Opinions on Portion Size: a) Too small b) Just right c) Too large
7. Preferred Menu Type: a) A la carte b) Set menu/ prix fixe c) Chef's specials
8. Preferred Number of Courses: a) 1-2 courses b) 3-4 courses c) 5+ courses
9. Pricing Preferences/Opinions: a) Very affordable b) Reasonable c) A bit expensive d) Too expensive
10. Additional Feedback or Comments:
Verbal Questions:
"Was there any menu item that didn't meet your expectations during your meal?"
"Conversely, did you find any dish particularly outstanding and memorable?"
"Are there any items on our menu that you feel should be reconsidered or replaced?"
"Did you encounter any issues regarding the taste, quality, or presentation of the food?"
"Did any aspect of your dining experience today fall short of your expectations or leave you dissatisfied?"
"How would you describe the portion sizes of the dishes you ordered?"
"Do you generally prefer selecting individual dishes from our menu or opting for set menu options?"
"When dining out, do you tend to prefer a multi-course meal or something simpler?"
"What are your impressions of the pricing of our menu items?"
"Is there anything else you'd like to share with us about your experience today?"
Survey Results:
Most Popular Menu Items:
Menu Item Group 1 Group 2 Group 3
Ribeye Steak Ribeye Steak Ribeye Steak Ribeye Steak
Grilled Salmon Grilled Salmon Grilled Salmon Grilled Salmon
Riverside Burger Riverside Burger Riverside Burger Riverside Burger
Least Popular Menu Items:
Menu Item Group 1 Group 2 Group 3
Tofu Stir Fry Tofu Stir Fry Tofu Stir Fry Tofu Stir Fry
Eggplant Parmesan Eggplant Parmesan Eggplant Parmesan Eggplant Parmesan
Quinoa Salad Quinoa Salad Quinoa Salad Quinoa Salad
Suggestions for New Menu Items:
New Menu Item Group 1 Group 2 Group 3
BBQ Pulled Pork Sandwich BBQ Pulled Pork Sandwich BBQ Pulled Pork Sandwich BBQ Pulled Pork Sandwich
Shrimp Scampi Pasta Shrimp Scampi Pasta Shrimp Scampi Pasta Shrimp Scampi Pasta
Vegan Beyond Burger Vegan Beyond Burger Vegan Beyond Burger Vegan Beyond Burger
Suggestions for Removal of Menu Items:
Menu Item Group 1 Group 2 Group 3
Tofu Stir Fry Tofu Stir Fry Tofu Stir Fry Tofu Stir Fry
Eggplant Parmesan Eggplant Parmesan Eggplant Parmesan Eggplant Parmesan
Quinoa Salad Quinoa Salad Quinoa Salad Quinoa Salad
Causes of Dissatisfaction with the Food:
Issue Group 1 Group 2 Group 3
Overcooked dishes Overcooked dishes Overcooked dishes Overcooked dishes
Lack of seasoning Lack of seasoning Lack of seasoning Lack of seasoning
Limited vegetarian options Limited vegetarian options Limited vegetarian options Limited vegetarian options
Causes of Dissatisfaction with the Venue or Service:
Issue Group 1 Group 2 Group 3
Slow service Slow service - -
Inattentive staff Inattentive staff - -
Noise level Noise level - -
Reasons for Decreased Facility Usage:
Reason Group 1 Group 2 Group 3
Limited menu options Limited menu options - -
Pricing concerns Pricing concerns - -
Competition from nearby restaurants Competition from nearby restaurants - -
Preferences for Portion Size:
Preference Group 1 Group 2 Group 3
Just right Just right Just right Just right
Too small Too small - -
Too large Too large - -
Preferences for Menu Types:
Preference Group 1 Group 2 Group 3
A la carte A la carte A la carte A la carte
Set menu/ prix fixe Set menu/ prix fixe - -
Chef's specials Chef's specials - -
Preferences for Course Numbers:
Preference Group 1 Group 2 Group 3
3-4 courses 3-4 courses 3-4 courses 3-4 courses
1-2 courses 1-2 courses - -
5+ courses 5+ courses - -
Pricing Preferences/Opinions:
Opinion Group 1 Group 2 Group 3
Reasonable Reasonable Reasonable Reasonable
A bit expensive A bit expensive - -
Too expensive Too expensive - -
