Research of Restaraunt for Business Research

elude of Contents Introduction3 interrogation Objectives3 Research querys4 resolves to Research headers5 adjudicate to Research Question 1. 5 solvent to Question 2. 6 conclude to Question 3. 7 dish out to Question 4. 8 Answer to Question 5. 9 Answer to Question 6. 10 Recommendations for the Remingtons takeing house11 References14 Introduction The Remington eatery, set(p) in Tampa Florida, precious to better understand their customers cyphers and opinions of the restaurant by victimization a visual modality rule.This method would reveal the science of the customer to go steady what category the Remington restaurant is in, what execution the customer expects, and how cheery the customers ar when they leave the Remington restaurant. This is the best way for the Remington restaurant to improve their serving because it paints a picture of what how the customer views their helpers. Even though competition is strategic to any business, the customers ar the biggest a sset to the community.By exploreing the customers detection of the restaurant iodin impart see how the customer take aims the restaurant desired, how important public presentation is to the customer, and what was the overall satisfactory. angiotensin-converting enzyme can acquire such(prenominal) study by reviewing and discussing the stick to, finding out what is more or less or to the paltryest degree important to the customer, comprehend what is expected on how the restaurant performs, and discussing the delight of the customer. In order to she-bop this information, different methods will be used such as coefficient of variation, coefficients of c nod off and other tatistical techniques. There argon six main research drumheads that will be addressed that will help the Remington restaurant see how the customers view the restaurant as a whole, and show the restaurant where and how to improve their business. Research Objectives 1. Discuss the type of check used by the Remington restaurant and how in effect(p) it is by using a research survey design. Compare posture of the research to the other research designs of the infantryman data, experiments or observation in the context of collecting information for this project. . Describe the demographic profile of the fair Remington customer. 3. Classify and describe which influence is some important to the customers in selecting a place to eat, and what is the least important factor that influences customers in selecting a restaurant. 4. visualise the Remington eating house attains on each(prenominal) of the six perception of portions of solid solid sustenance, sexual employees, feed lumber, swift service, automatic keyer machine, and prices. 5. Justify if the Remington restaurant is providing the expectations that customers want when choosing a restaurant. 6.Decide if there is a linkup between be satisfied with the Remington eatery and the service, regimen portion, smart empl oyees, timberland of food and turbulent service. 7. appraise the surveys to see what the Zagat Review Research Questions 1. What kind of survey did the Remington eating house use? What kind of endpoint was found by the research design? Compare the effectiveness of the survey research to the other subordinate data, experimentation or observation in the perspective of gathering information for this project. 2. What is the demographic profile of the average Remington Restaurant customer? . Which is most important to the customer when selecting a restaurant and what is least important when selecting a restaurant? 4. How does the Remington Restaurant score on each of the six perception measures of food portions, smart employees, food quality, fast service, atmosphere and prices? 5. Is the Remington Restaurant producing a good influence when selecting a place to eat? 6. Is there a connection between customers satisfaction with the Remington Restaurant with the perception of wallopin g food portions, smart employees, food quality and quick service?Answers to Research Questions Answer to Research Question 1. The figure of this section is to answer the first research question. The first question, which is what kind of survey did the Remington Restaurant use? What kind of result was found by the research design? Compare the effectiveness of the survey research to the other subordinate data, experimentation or observation in the perspective of gathering information for this project. The type of survey that the Remington Restaurant used was the self-administered earnings survey.This kind of survey is probably the gaudyest survey for the person collecting data. It involves minimum personnel and low cost as compared with other methods. Since 73% of American households are actively using the Internet, an Internet survey would be the best idea to height a large location fact while conserving energy, mvirtuosoy, and time (Cooper, Schindler, 2008). Internet surveys ca n also give one regain to graphs, charts and percentages automatically. Also, the Internet survey will be able to give one an idea of the customers attitude and perception of the Remingtons Restaurant.By using secondary information one would be able to see superior general information such as, what the demographic is of the average family is in the area, what is the general income, and how many an(prenominal) times the family eats at restaurant in a week. By shifting the focus off of the Remingtons Restaurant and on to the music genre of restaurants the Remingtons Restaurant is associated with would dilute the information the Remingtons Restaurant wanted to know about their customers satisfaction with the Remingtons Restaurant. Methods such as observational and observational research would non be ffective for the Remingtons Restaurant. The observational method would not be effective because it would only tell one the behavior of the mint such as body language. The experimenta l method would require a laboratory setting and would not be practical. The main goal for the research is to find out how the customers perceive the performance of the restaurant and their satisfaction. Also, the Remingtons Restaurant wants to know how their customers select a restaurant. Answer to Question 2. The purpose for this section is to answer the second question.The second question is what is the demographic profile of the average Remington Restaurant customer? The main multivariates are as follows the children who live at home, viewed advertisements, gender, income, age, and familiar competitors. The questionnaire was simple and easy to understand. The applier had to answer just one number on each question. On the display panel infra one will see the demographic of people who visit the Remingtons Restaurant most often. In statistics the number (or in this case the persons) that occur most frequently is the mode.The information is from the results from the survey taken by customers. Table 1 Demographic Description of the Remington Restaurants customers - VariableCentral TendencyResultStd. Deviation Age335-491 Gender0Male0 Number of Children11 to None1 Advertisements 0No0 Income235k-50k1 Competitors1Outback1 - One can see by spirit at the tabularise preceding(prenominal) that the people who visit the Remingtons Restaurant frequently are males who are between the ages of 35 and 49, and make 35,000 to 50,000 a year.These men also have one child, have not seen advertisements for the Remington Restaurant, Outback, and Longhorn. One can also see that the major competitor is Outback Steakhouse. Answer to Question 3. The purpose for this section is to answer the trio question which is which is most important to the customer when selecting a restaurant and what is least important when selecting a restaurant? The variable for this question are as follows large food portions, smart employees, excellent food quality, fast service, good atmosphere, and go od prices. The choices for these questions are fixed.The applicant had a choice to rate each variable from 1 to 7, which 1 was strongly disagree and 7 was strongly agree. The answer below includes the mean and standard deviation. Table 2 Remingtons Patrons Criteria In Restaurant Selection - - VariableMeanStandard Deviation Large Portions5. 86 bore of Food61. 02 Speed of Service71 Atmosphere5. 95 Reasonable Prices51. 04 From the information from the table above one can see that anything rated over 5 is important to the customer.The variable satisfactory employees were rated under 5 and therefore not important to the majority of customers. Answer to Question 4. The purpose of this section is to answer the fourth question, which is how does the Remington Restaurant score on each of the six perception measures of food portions, smart employees, food quality, fast service, atmosphere and prices? One will see what kind of perception the customers have of the variables listed in the que stion. These questions were asked in the very(prenominal) format as the third section. The questions had fixed answers from 1 to 7 with 1 strongly disagree and 7 strongly agree.The answers in the table include the mean and standard deviation. Table 3 Remingtons Patrons Perceptions - - VariableMeanStandard Deviation Has Large Portions3. 91 Has Quality of Food6. 96 Has Speed of Service31. 21 Has Atmosphere61. 21 Has Reasonable Prices5. 81 Has equal Employees41. 35 - One can see from the table above that large portions and speed of service is below average. Food quality, atmosphere, and reasonable prices are above average.Competent employees are average. Answer to Question 5. The purpose for this section is to answer the fifth question is the Remington Restaurant producing a good influence when selecting a place to eat? The variables in this case are similar to the previous question and include large food portions, competent employees, food quality, fast service, atmosphere, and reas onable prices. These variables were rated by the customer and given a choice to choose one number for each question. The numbers that represented the answers for the questions were at a range from 1 to 7.The number 1 represented that the customer strongly disagreed and the number 7 was that the customer strongly agreed. Table 4 importance and Perceptions - - VariableWhat Customers Expect (Mean)Actual Performance (Mean) Quality of Food66 - Fast Service63 One can see here that the Remingtons Restaurant is performing how the customer expects them to perform as a restaurant. This is almost one of the most important factors of the restaurant.The quality of food as expected, but the fast service needs improving. Answer to Question 6. The purpose of this section is to answer the final question, is there a connection between customers satisfaction with the Remington Restaurant with the perception of large food portions, smart employees, food quality and quick service? From the table below one will find the correlation between the variable and the satisfaction of the customers. Table 4 Importance and Perceptions - -Variablerr2 Large Portions. 41. 17 - Competent Employees. 55. 31 - Food Quality. 33. 11 - Speed of Service. -. 6. 004 - dear(p) Atmosphere. 40. 15 - Good Prices. 06. 004 One can see here that there is a lame and positive relationship between the large portions and satisfaction. The large portions were 17% of the neuter in satisfaction.Having competent employees was a modest and positive correlation with satisfaction. If the competence of the employees increases, so does the satisfaction. There was a weak positive relationship with the food quality and satisfaction. Food quality was only 11% of satisfaction. There is also a weak and negative correlation between speed of service and satisfaction. In the end one can see that the competent employees are rated the loftyest in customer satisfaction. Recommendations for the Remingtons Restaurant Regarding que stion one. The Remingtons Restaurant has done a good job in the survey method.The self administered, web based survey is the best way to cover a large geographical area in a short pith of time. The survey method is also a good way to be restored data fast. One of the most important aspects about the survey method is how one can rate an attitude toward something. Regarding question two. The Remingtons Restaurant main customer was a 35-49 year old male who makes 35,001 to 49,000 dollars a year and has one child. The main customer has never seen an advertisement for the Remingtons Restaurant or any of its competitors.A good recommendation for the Remingtons Restaurant would be to advertise more. Also, the competition has not made an impact in the advertising category and would be in favor of the Remingtons Restaurant to pioneer this field. Regarding question three. The average customer held competent employees, atmosphere and quality of food of high importance. Being that the Remingt ons Restaurant is in the food business, it should strive to keep the quality of food as a high priority. Having competent employees is an asset to the company but should not be valued over the quality of food.Regarding question four. When one looking at table 3 one can see that the Remingtons Restaurant is doing swell with the quality of food, atmosphere and employees, but there are areas that need such(prenominal) improvement. Large portions and the speed of service are below average and moldiness far exceed the customers expectations. Any business should not settle for average or below average results. Training the employees on time management and having a smooth flowing system to better serve the customers would be ideal in this situation.Also, if the portions can not strain anymore the restaurant should offer the customers free appetizers that are cheap and filling. refined sugar and chips would be a good start for this process. Offering the customer cheap food will allow for the portions to stay the same and not lose any money on the main courses. Regarding question five. The food must stay at the top of the priority list. The customers value food the most and should expect the food to always be outstanding. A strict action to test the quality of the food must be practiced on a regular schedule to ensure that all customers are receiving the same unique aste of the restaurant. Regarding question six. The employees must know what they are serving. The customers rated the employees knowledge 31% which is over a third of the satisfaction. It whitethorn be just a fraction, but it can also the hatchway and closing of a sale. When a customer feels like he is being taken care of, the sales will increase and the testimony of the company will prosper. Most people do not eat simply and will bring others with them References Cooper, D. & Schindler, P. (2008). Business research methods (10th ed. ). New York McGraw-Hill Irwin