Consumer behaviour in restaurants

Presented by : Anshum Dua (110) MBA II b

objective
The purpose of the paper is to explore the relationship between restraint attributes and consumers willingness to patronize Current research shows that the most common factors affecting restaurant guests while making this decision are: food quality service quality overall restaurant environment.

Research & methodology

The proposed research hypothesis were tested with the help of a scenario based experimental research method using two types of restaurants High end low end (upscale, full Service ) (quick service) With two levels of performance for each attribute high low And three major attributes food quality service ambience

Statistical tool
First of all pretesting is done After pre-testing ANOVA test is applied
ANOVA provides a statistical test of whether or not the means of several groups are all equal, and therefore generalizes t-test to more than two groups. Doing multiple two-sample t-tests would result in an increased chance of committing a type I error. For this reason, ANOVAs are useful in comparing two, three, or more means.

Data analysis
The attribute faster service is the dominant factor contributing to the high incidence of intension to pay compared to food quality & ambience.

conclusion
Consumers in both upscale and quick service restaurant are willing to spend more if the restaurants attention and resources are focused on the proper attribute i.e. equally for food in upscale restaurants and fast service in quick service restaurant. Both quality and speed of service is equally important