DISCUSSION
Summary of Findings Q1: What are the demographic profiles of the customers of New Chefoo Restaurant in terms of age, gender and employment status? Majority of New Chefoo Restaurant patrons are male and female ages 18 to 25 years old. They are either employed or students. These respondents repeatedly visit the restaurant to simply have a meal with their family, friends, and co-workers. Q2: What are the behavioral profiles of the customers of New Chefoo Restaurant? The customers visit the restaurant once or twice a month. Dining in is the most usual purpose of visit. Q3: How often do the customers evaluate the service environment of Chefoo? The factors listed in the questionnaire states that crowding or seating too close with
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This also got the lowest number of respondents. . The highest possible scale is “always” though the customers responded that they “often” being influenced by the interaction with other patrons. In this set of situation, the respondents find out what is needed to improve in order to provide satisfactory level in the service environment. Q4: How do the service environment affects the customer experience? The result shown for crowding caused by close proximity of the tables and chairs and having an eye to eye contact with strangers “negatively affect” customer experience. Moreover, helpful acts of other customers “positively affect” the satisfaction rate in their dining experience. Additionally, the disruptive acts of other customers like being too noisy or rowdy, customers engagement in various activities because of the different reasons of going to the restaurant, likelihood of verbal interactions among customers, attracting different mix or kinds of customers, suitability of restaurant’s physical setting and atmosphere of the restaurant “negatively affects” the experience of the customers in the service …show more content…
The result shown in the suggestions of the respondents that the management must make the customer’s waiting time more pleasurable. They should also train employees to manage situations evolving in the service environment.
Conclusion
The researchers concluded that the Chefoo’s service environment has negative effects towards customers’ experience. Based on the results, the researchers suggests modernizing the servicescape of the restaurant in order to retain existing and attract new customers. Customer experience does not only lie to enjoyable food and affordable prices but it should also consider a pleasant dining experience. Service environment does negatively affect the experience of customers. The null hypothesis is accepted.
The customers of Chefoo does not give the highest grade possible for their assessment of its service environment which is always, the management has still a lot of rooms for
Satisfying and pleasing customers have become something of a corporate obsession. Customer is served in the best, effective and most efficient manner and this practice has become critical.
For more than five years, Eliza White has gained diverse experience in customer service across a range of fields. She is currently balancing her studies with working as a waitress at Scoozi, a local Italian restaurant. Eliza understands and executes the duties necessary for a family-owned restaurant, excelling at communication with her co-workers and accommodation of patrons’ needs, recognizing customer experience is the top priority.
However, Breitbach’s the oldest restaurant in the city but on Sundays this little restaurant can attract between 1500-2000 people. Everyone has the same response when it comes to figuring out why people travel just to eat at a restaurant. The environment is consistent, many people fell to realize in business it is important to be consistent. The people in the community although they are not employees they have keys to the restaurant, they are able to open the restaurant. They share a common understanding with the owners about the vision of the restaurant many people come back for the customer service. Being able to incorporate great ideals such as this into my own restaurant or business will allow me to have that connection and will allow me to be a
First, when shopping, a big factor that will impact a customer 's experience is the customer service. Whether it’s from a simple “hello”, or an employee going out
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
In reading the article Diner Beware, data collected through studies have revealed how diners can be manipulated to spend more money through visual, audio, environmental and other sensory stimuli. Many restauranteurs have begun to implement changes based on the findings in these studies much like the music industry has made changes as described in an article by Derek Thomson The Shazam Effect. Analyzing data collected from these studies has shown how subtle changes to the dining or music experience can strongly effect the public and guide them on a path chosen by the industry to make it more profitable. The amount of food patrons will eat and the perception of the taste of the food can be altered based on the size and color of plates as shown in a study performed in France. Larger plates of a color that matched the food directly correlated to the amount of food taken when patrons served themselves showing an increase of 20%.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
McDonald's Corporation, an American company, is the world's leading food service retailer, with more than 30,000 franchise restaurants in more than 100 countries (McDonald cooperation, 2010).McDonald’s entered the China market in October 1990 and it becomes a popular restaurant which owns 960 restaurants and over 60,000 employees in China at the present day (Liu, 2008). According to the service gap model (Zeithaml, 2009), the problems existing in the servicescape which is the physical environment where the service is delivered (Bitner, 1992) will lead to provider gap 2 (the service design and standards gap) in the gaps model of service quality (see appendix one). In China, although McDonald’s’ acts locally in building the restaurant’s service environment to some extent, there are still some issues existing in its servicecape design. However, have studied customers’ discussions about the service environment in McDonald’s’, the issues existing in its servicescape include the shortage of the ambient condition (such as the inadequate use of music), the insufficiency of the spatial layout design (such as the lake of Self-help sauce pavilion), and the use of symbols and...
The majority of the customers are college or university students who came to do their assignment individually or in group. Some come to the coffee shop and grabbed food from shelves and then went to the casher. Some looked around the surroundings to find empty sittings and then put their stuff on the sitting that they found. Then they went to the food area to pick food and takes time on reading the ingredients list found on the package. Also, a group of people, particularly, who had friends waiting for them, went to a table, put down their stuff like school bag, lap tops and then went to the line to buy a
Prospective dining patrons can feel comfortable about dining at T.G.I.Friday’s Restaurant, as shown by this in-depth study conducted by . The study was authorized by . She requested a report of observations of the restaurant.
An evaluation of the restaurant’s strengths, weaknesses, opportunities and threats served as the foundation for this marketing plan. The plan focuses on the restaurants marketing strategy, suggesting ways in which it can build on new customer relationships, and development of new food products and targeted to specific customer groups.
Demographic variables in the restaurants varied from restaurant operation, business format, style of service, restaurant longevity, percent of repeat customers, number of seats and average per person guest check. Each variable had a different impact on advertising and promotions used that benefits their establishment. Every business has advertising budgets and is used differently based on years in business and money allotted for their advertisement. Collateral advertisem...
The research has been carried out using the research method discuss in chapter 3 methodology. The research method is interviewing the manager of the fine dining restaurant to find out how is service quality used in the restaurant and what are the point of view of the restaurant manager. The data show how restaurant manager deal with the delivery of service quality, all the data has been manually transcribed by the researcher and arrange what the manager think about service quality, why customer value is very important in the any business.
Customer service by definition is the ability of knowledgeable, capable, and enthusiastic employees to deliver products and services to their internal and external customers in a manner that satisfies identified and unidentified needs and ultimately results in positive word-of-mouth publicity and return business (Lucas, 2012, pg.7). In other words, it’s making the customer pleased so that they keep doing business with you all while making sure that the employees get along and work together well. In every business there is a form of customer service. Unfortunately, it is not always excellent or even decent. Some businesses just either don’t care or possibly just don’t have the training to deal with some of the obstacles that come with dealing with customers on a daily basis. I’ve been in the restaurant business for over 13 years and I can tell you that there are skills that some are born with and others need training on, yet either way they should be used whenever interacting with customers.
As result of slow economy, more and more people have lost their jobs and have stepped into restaurant business as a way to earn their living. Due to this increasing competitiveness, restaurants are trying to distinguish themselves from other. For the above reason, restaurants in Taiwan have transformed themselves from traditional restaurant into theme restaurant during the past decades. Theme restaurant is a restaurant that decorates its interior environment to a specific setting as a way to establish their specialty and attract customers’ attention. Theme restaurant provides different atmosphere that makes customer feels as if they are entering a different world that possess different cultures, fantasy, or religion while dining. It provides a media for those who want to experience these kinds of environment or bring up their fond memories without travelling afar. Some are also designed to raises peoples curiosity as well as raise people’s awareness o...