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Assignment tittle: CWK3 SNAP Report

The Hummingbird
The True Caribbean
Experience
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Contents
Executive Summary .............................................................................. Error! Bookmark not defined.
Introduction ............................................................................................................................................ 4
Methodology .......................................................................................................................................... 4
Findings ................................................................................................................................................. 7
Competitive research ....................................................................................................................... 7
Focus groups .................................................................................................................................... 7
Questionnaires .................................................................................................................................. 7
Demographics ................................................................................................................................... 8
Target Market .................................................................................................................................. 10
Marketing Mix .................................................................................................................................. 10
Product ......................................................................................................................................... 10
Price ............................................................................................................................................. 10
Place............................................................................................................................................. 11
Promotion .................................................................................................................................... 11
People .......................................................................................................................................... 12
Process ........................................................................................................................................ 12
Physical Evidence ...................................................................................................................... 12
Appendixes .......................................................................................................................................... 13
Reference List ..................................................................................................................................... 35
Group Log .............................................................................................................................................. 36







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Executive Summary

The aim of this report is locate and identify a gap in the market for another
restaurant/ takeaway in High Wycombe town centre. The methods of research which
have been used are: - Primary research consisted of;
Observation and mapping of competitors
Focus groups
SNAP Questionnaires
And secondary research consisted;
PEST affects in the restaurant market
Report and research on market trends
Competitors data - who are the main competitors and their marker share
Local & national demographic & demographic changes and their possible
effects on the market locally.
By analysing all the research methods and the results shown, it further emphasised
that the business would be a profitable venture if done within the High Wycombe
region.







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Introduction

The aims and objective of this report is to evaluate the local market for ethnic
restaurants and takeaways within High Wycombe and to establish whether there is a
gap in the market for a specific ethnic restaurant/takeaway. According to Helena
Spicer in a Mintel report (UK ethnic food market, 2002), The UK ethnic food market
benefits from strong demand as six in ten adults enjoy eating foreign food and 44%
of users are continually looking for new and interesting ethnic foods. In addition, the
Matrixmam (2012) viewed that the Caribbean food outlets in the UK comprise just
over 1% of the UK population...from accessing 99% of its potential client base.
Through further primary and secondary research both locally and nationally it was
identified that there is a gap for a Caribbean restaurant in the High Wycombe area.

Methodology

In line with the objectives written above referring to the idea of a Caribbean
restaurant/takeaway in the Wycombe region (town centre), primary research was
conducted to gather both quantitative and qualitative data. The business idea in mind
is to create an authentic Caribbean restaurant which has the advantage of having a
separate entrance for takeaway customers, located at the side of the building. The
restaurant would offer popular authentic Caribbean food with two dining options;
formal, business/private dinning upstairs and buffet style dinning downstairs.
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Observational market & competitive research: The group visited the High
Wycombe town centre and made a mapping of all restaurants and takeaways within
the town centre. Observations were made on the various ethnic food restaurants
and takeaways, their appearance and ambiance, menus choice, price range, star
rating (2-5 star), and location. This information was then plotted onto a local map of
the area and the remaining data was then analysed and places onto two perceptual
map with two attributes (appendix 5 & 6). This activity helped identify any possible
gaps in market for a Caribbean restaurant and broaden knowledge on best location,
price, restaurant rating and appearance to pitch for.
Focus Groups
Two focus groups were lead in different categories; one consisted of university
students of all ages (18-50), the other of employed adults from various cultural and
careers backgrounds.
Each group was asked similar questions and scenario, in the efforts to make the
sessions more interactive. The group was shown pictures from restaurants with
different design style both internally and externally on a large screen and asked
questions in relation to them.
Questionnaires
Another form of quantitative research was used in the form of a questionnaire.
A twenty two point questionnaire (Appendix 7), based on gender, employment
status, age, restaurant dinning habits, price, food preference and various questions
requesting the publics opinion on a Caribbean restaurant. Each team member was
given a specific quota of people in which to contact. Questionnaires were then
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completed using exit survey format (face to face), telephone, email and online
methods, which was then entered into the SNAP software to be analysed and
reports produced. Based on the aimed target market, it was decided that the
following quota was necessary: A total of 100 questionnaires was conducted from
which 50 male/50 female; 70 employed, business owners, or self-employed / 30
students or unemployed.
Criticism of primary research- questionnaire:
Due to the exact pre-set quota figures not being achieved the overall questionnaire
results were affected and therefore clearly highlighting the sensitively of such
methods. (Quote need to support)
Online questionnaire posed a challenge in that there was limited control over the
speed in which respondents completed and posted back the questionnaires. (Quote
need to support). In addiction further critic to the focus group method, by Neil
Bradley (2010) states that the relationship with the interviewer can affect response.
He calls this Acquiescence response bias.

Briefly discuss secondary research in the methodology, and some book
references.
Criticise the findings you found. Use academic source
books etc.: example Market research methodology
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Findings

Competitive research

Its said that keeping tabs on your competition is a great strategy for growing your
business (Darren Dahl, 2011), taking that into account the location of the restaurant
would be vital as we could then decide where we would place our business in terms
of quality, variety and pricing. We found that we could challenge major restaurant
chains such as Nandos and Pizza hut if we are able to offer a service similar, if not
better than theirs (appendix 5 & 6).
Focus groups

As a result of the focus groups conducted, it was obvious that our target market was
very diverse. Findings showed that people wanted: Verity the majority preferred
having a selection to choose from, however they all felt that they often stick to their
favourite food/meals and dont often try new meals and prefer food made available
fast. Socialise a place where they feel comfortable socialising with friends and
family. Costs and Frequent eating they all agreed that they buy takeaways or eat
out at least 4/5 times a week, average Spend - 15 20, (Appendix 18).
Questionnaires

By conducting a questionnaire it was again another way to gain first hand (primary)
research from the general public. Once all 100 questionnaires were collected an
evaluated via SNAP, were able to draw up some our final conclusions (appendix 7).
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Comparing some of the elements asked in the questionnaire also helped to draw a
conclusion to our findings. For example comparing:
Age and status,
If they think that it is needed (yes or no) compared to why
Concluding, the questionnaire findings helped to illustrate what people would be
expecting if a Caribbean restaurant/takeaway was to opened. (Appendix 8)
Demographics

The demographic of High Wycombes ethnic group is an element which needed to
be taken into consideration when looking at the location of the restaurant and who
would be target market (customers). This is where secondary research was most
applicable to, as various forms of research was conducted to give a vast data base
of information to support and verify thoughts and ideas about the business. Through
the usage of 2001 and 2011 census, were able to grasp a good idea of the ethnic
population within High Wycombe, 2001 162,105 and 2011 171,700 (appendix 1,
2 &4). Having seen this, able to specified out findings to the different ethnic
backgrounds within Wycombe, for instance the white, mixed origin, the Black/Black
British, Asian/Asian British or Chinese or other ethnic groups (appendix 1).
Results predicted that the majority of the customers would be from the Caribbean
and black population within Wycombe. Key statistics showed that within the
Wycombe District that 1% of its populations are mixed ethnicity white and black
Caribbean, 2% black and Black British Caribbean and a Caribbean oriented total of
3% (appendix 3). However wanting customer base to be diverse , researched other
ethnic groups, as well as other key factors such as; Common statuses seen within
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this district (whether there are more married, single, divorced people within the area
(family orientated areas and so on) and most importantly Wycombes economic
activity (appendix 2 ).
Conducting a PEST analysis was another vital element which was a useful tool in
understanding the market growth or decline, position, potential and direction for a
business (Businessballs, 2013). It helped to take into consideration things such as
health and safety regulations, Labour marker laws, economic growth and cost of
capital and so on (details in appendix 10).
Aside from this, also looked at numerous market research reports from Mintel,
businesses sites and newspapers to gain an opinionated view of the ethnic
restaurant/takeaway market (appendix 9). Once comparing all of which was said in
these reports and linking it back to our business idea and the area of Wycombe able
to find that there was a gap in the market for a Caribbean restaurant/takeaway as
there is only one other competitor doing something similar in Wycombe. It is said that
tapping into the demand for factors such as convenience, fresh food, specialist
products and variety of regional dishes is now gaining traction (Helena Spicer,
2012).
Through this it was apparent that the diverse community within Wycombe could be
used to advantage. Those who have tasted Caribbean cuisine before may find our
two in one restaurant and takeaway exciting it could also open the doors to draw in
customers from other ethnic backgrounds if simples of the food are offered.
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Target Market

Through the various forms of research undertaken, (both Secondary and Primary), it
was realised that the judgment of who would be the prime target market and the
range of customers. By widening the range of customers it would enabled more a
diverse customer base, for example the questionnaire categories were created to be
able to give a more specific analytical decision. The average age group aimed at is
from between 18- 55years of age, with a 60% average female customers and 40%
(appendix 7).
Marketing Mix

After analysing all the primary and secondary researches these are the final findings
for 7Ps of the proposed Humming Bird restaurant. The product mix of the business
consists of the variety of authentic Caribbean food and beverages.
Product

The most important element of the product mix is all the products and services which
would offer the original Caribbean cultured experience. The Brand name, Humming
Bird, would reflect the brand concept which is Offering authentic Caribbean cuisine
from across the Caribbean islands as Hummingbird is an elegant, stylish yet modern
venue tastefully decorated to embody sights, sounds, and taste. The brand logo of
Humming Bird would enhance the brand name promptly (appendix 11).
Price

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Pricing strategy of Humming Bird is simple and strategic. According to the
questionnaire it can be conclude most of the people would like to spend more than
15 per meal in a restaurant (appendix 12) and also specifically 15 per meal
including drinks in a Caribbean restaurant (appendix 13). By analysing and
concluding all the primary and secondary researches, have decided to modify pricing
strategy as follow. (Moyse, 2013)
Selling Price= Total cost of product * 3.5
Furthermore Humming Bird proposes to offer a loyalty card as one of the main
promotion strategy to families who eat at our restaurant on a regular basis. Each
time a family visits our restaurant; their loyalty card will be stamped with a signature.
If a family visits us 6 times, they will be given a %10 discount on their next visit.
Place

According to the analysis of survey feedback the best place for the proposed
restaurant would be in the heart of the town with the other main restaurants
(Appendix 14). Following is the layout of which would like to design Humming Bird
restaurant. On the right has the main restaurant where customers are seated and
their orders are taken (Appendix 15). On the left has the take away shop where busy
customers are able to purchase food on the go. Stools are allocated alongside the
store if some customers prefer to eat in silence away from the noisy restaurant.
Promotion

Promotion is a key element in provide identical service in a service process and it
make considerable differentiate in the mind of the customers. To develop the brand
as a new product to the market, will provide the samples to Bucks New University
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and local businesses around the area. Furthermore online advertising and facility of
online ordering are some of the main promotion methods would propose. And also
Humming Bird as an authentic Caribbean experience will promote among the local
Caribbean societies, clubs and communities. Nevertheless offering loyalty card for
the families who are regular basis customers also one of the effective promotion
method would use.
People

People are a defining factor in a service process, since a service is inseparable from
the person providing it. According to the feedback of the survey 36.6% clients would
more interest about factors of the staff such as serve by a staff who origin from
Caribbean and dressed with reflection of Caribbean culture(Appendix 16)
Process

This section Shows trends that customers demand i.e. for fresh and real food. The
showing off food through transparent methods such as salad bar formats and open
kitchens helps to demonstrate healthy options along with the concept of freshly
made. Furthermore clients would more interesting about two separate sections for
restaurant and the takeaway section as out 100 people 55 are would like to
appreciate it.
Physical Evidence

To offer a tangible and unique experience to the guests Humming Bird would entirely
comprise with Caribbean cultural elements. The feedback of the survey gives ideas
to how would it prepared for a unique experience to the clients of the Humming Bird
(Appendix 17)
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Appendixes

Appendix 1) Local Authorities in South East ranked by population size in 2011
Census


Appendix 2) - 2001 Census from Wycombe District Council comprehensive survey of
the UK population, key statistics:
Part 1)





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Part 2)

Part 3)









Par
t 4)


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Appendix 3) Caribbean & Black population statistics in High Wycombe District &
Buckinghamshire
Buckinghamshire Wycombe
Mixed ethnicity White and Black Caribbean: 4,573 (0.9%) 2,259 (1%)
Black and Black British Caribbean: 5,175 (1%) 3,382 (2%)
Total Caribbean Oriented: 9,748 (1.9%) 5,641 (3%)
Summary:
9,748 (1.9%) of residents in Buckinghamshire identify themselves as being of mixed
white/black Caribbean or black/black British Caribbean ethnicity.
5,641 (3%) of residents in Wycombe District identify themselves as being of mixed
white/black Caribbean or black/black British Caribbean ethnicity. This is 57.8% of
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the total Buckinghamshire mixed white/black Caribbean or black/black British
Caribbean population.
Of these residents 2,544 resident in Buckinghamshire were born in the Caribbean
and 1,622 of these residents live in Wycombe district
Data from the 2011 Census taken from ONS web
http://www.buckscc.gov.uk/bcc/knowing-bucks/research/census.page
Appendix 4) the Ethnic breakdown for the year of 2009; written by Simon Rogers
from the
Guardian:
Part 1)





Part 2)




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Appendix 5) first competitive research mapping;
From our competitive research data,
we are able to see the trends of the ambiance and pricing from some of our
competitors. As shown, there is no recorded restaurant found in High Wycombe
which focuses on high pricing and low ambiance. It simply wouldnt make sense for a
business to have high pricing and deliver low ambiance in their restaurant. We as a
business would like to place ourselves comfortably in the top left quadrant of the
ambiance/pricing grid. We aim to deliver high ambiance which intern will mirror our
prices.

Appendix 6) second competitive research mapping:
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Our data shows that the takeaway
restaurants in the High Wycombe area all try to offer similar services. The top left
quadrant offers high pricing with good quality. The Hummingbird restaurant will also
be placed in the top left quadrant. We will be different due to our menu and our and
back-to-back service we provide.
Appendix 7) here is a copy of the questionnaire and the results of the 100
questionnaires done e-mail, exit survey, telephone and online methods. SNAP software
was used to collect all the data and formulate graphs of the results.
http://intweb.bucks.ac.uk/~21221954/websurvey/feedback.htm

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Appendix 8) Cross tab graphs


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Appendix 9) here are some of the key elements of article reports used to help us in our
concluding findings:
Part i) Helena Spicer, Senior Foodservice Analyst stated that:
Mainstream ethnic operators need to keep up with what the rest of the eating out
market place, and smaller, emerging players in the ethnic restaurant sector, are doing
in order to remain relevant to consumers. Otherwise the market is in danger of losing
even more trade to in-home alternatives and/or non-specialist operators such as pubs
as they fail to demonstrate added value or be proactive in giving consumers a reason to
visit.
Taken from: http://oxygen.mintel.com/display/590116/#
Also that Operators looking to leverage consumers significant interest in niche cuisine
types such as Malaysian, South American, Caribbean, Indonesian and North African
should ensure that they are offering clear advice and assistance to consumers as to
what the cuisine type is, how they should order it and when they should visit: a quarter
of ethnic restaurant/takeaway diners state that they would try new/different ethnic
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venues if they knew more about the cuisine. Taken from:
http://academic.mintel.com/display/637993/?highlight=true#
Figure 1: UK ethnic restaurant/takeaway market size and forecast, fan chart, 2006-16
Source: Mintel

The above chart is based on the UK ethnic restaurant/takeaway market size and the
forecast fan chart, dated between 2006 -16. It is said that almost a third of customers
have been reducing their expenditure on ethnic restaurants/takeaways which Helena
has said to be reflected in the overall experience of the eating market.
Frequency of visiting ethnic restaurants/takeaways, February 2012. Base: 2,000
internet users aged 16+
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Source: GMI/Mintel

Source: Mintel

Part ii) Fast Casual stated that:
- According to Mintels Global New Products Database (GNPD), lesser-known ethnic
fare has experienced a robust product growth in the consumer marketplace.
- And that In 2010 alone, Mintels GNPD tracked a 150 percent increase from 2009
in new food items that contained Caribbean in the product description.
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Part iii) Also written by Fast Casual and sponsored by Truitt Brothers, Inc:
- Restaurant operators in the quick-service and fast casual segments are not exempt
from the effects of the sustainable food movement. As awareness of the importance
of making responsible food choices expands, consumers are growing increasingly
interested in what experts call the social life of products.
Part iiii) Alex Beckett, Senior food analyst stated that:
- British food has long been spurned by the world as being bland and stodgy but the
taste buds of the nation are becoming more adventurous, with over two fifths of
ethnic food users continually on the lookout for new and interesting cuisines."


App
end
ix
10)
her
e are some of the PEST factors we considered:


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Appendix 11) Brand Logo

Appendix 12)


Appendix 13)
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Appendix 14)





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Appendix 15)

Appendix 16)





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Appendix 17)



Appendix 18)

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Presentation:


Reference List

A, Beckette. (2012). Ethnic Food UK. Mintel. [Online]. September 2012. Available
from: http://academic.mintel.com/display/590337/?highlight=true# [Accessed 9
March 2013]
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A, Beckette. (2012). Ethnic Food UK, Market size and Forecast. Mintel.[Online].
September 2012. Available from:
http://academic.mintel.com/display/635862/?highlight=ture#hit1 [Accessed 9 March
2013]
A, Chapman. (2010). Pest market analysis: PEST analysis method and examples,
with free PEST template. Businessballs [Online]. Available from:
http://www.businessballs.com/pestanalysisfreetemplate.htm [Accessed 9 March
2013]
D, Dahl. (2011). 10 Tips on How to Research Your Competition. Inc. [Online]. 11
May 2011. Available from: http://www.inc.com/guides/201105/10-tips-on-how-to-
research-your-competition.html [Accessed 1 April 2013]
Fast Casual. (2011). Caribbean, Japanese flavours increase on restaurant menus.
Fast Casual. [Online]. 16 February 2011. Available from:
http://www.fastcasual.com/article/179444/Caribbean-Japanese-flavors-increase-on-
restaurant-menus [Accessed 9 March 2013]
Fast Causal. (2013). Responsible Restaurants: How Operators Can Leverage True
Sustainability to Their Advantage. Fast Casual. [Online]. Available from:
http://www.fastcasual.com/whitepapers/1402/Responsible-Restaurants-How-
Operators-Can-Leverage-True-Sustainability-to-Their-Advantage [Accessed 9 April
2013]
Gaebler Ventures, Resources for Entrepreneurs. (2012). Become an Entrepreneur,
Starting a Jamaican Restaurant. Gaebler Ventures, Resources for Entrepreneurs.
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[Online]. Available from: http://www.gaebler.com/Starting-a-Jamaican-
Restaurant.htm [Accessed 9 March 2013]
H, Spicer. (2012). Ethnic Restaurants UK. Mintel. [Online]. April 2012. Available
from: http://oxygen.mintel.com/display/590116/# [Accessed 9 March 2013]
H, Spicer. (2012). UK Ethnic Food Market. Mintel. [Online]. September 2012.
Available from: http://store.mintel.com/ethnic-foods-uk-september-
2012?gclid=COmB1KvmpLcCFdDJtAod2DQABQ [Accessed 20 May 2013]
H, Spicer. (2013). Ethnic Restaurants and Takeaways UK. Mintel. [Online]. March
2013. Available from: http://academic.mintel.com/display/637993/?highlight=true#
[Accessed 10 March 2013]
H, Spicer. (2013). Ethnic Restaurants and Takeaways UK. Mintel. [Online]. March
2013. Available from: http://academic.mintel.com/display/659403/?highlight=true#hit1
[Accessed 10 March 2013]
Matixman. (2012). Caribbean Food Outlet New Working Ways. Matrix Marketing &
Management. [Online]. 30 December 2012. Available from: http://matrix-
mam.com/caribbean-food-outlets/ [Accessed 20 May 2013]
K, Moyse. (2013). How to make a takeaway profitable and successful. Cheap
Takeaway Menus. [Online]. Available from:
http://www.cheaptakeawaymenus.com/news/how-to-make-a-takeaway-profitable-
and-successful/ [Accessed 20 May 2013]
Office for National Statistics. (2012). Census 2011 result shows increase in
population of the South East. Office for National Statistics. Office for National
Statistics. [Online]. 16 July 2012. Available from:
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http://www.ons.gov.uk/ons/rel/mro/news-release/census-2011-result-shows-
increase-in-population-of-the-south-east/censussoutheastnr0712.html [Accessed 8
March 2013]
ONS. (2011). Caribbean & Black population statistics in High Wycombe District &
Buckinghamshire. ONS. [Online]. 16 July 2012. Available from:
http://www.buckscc.gov.uk/bcc/knowing-bucks/research/census.page [Accessed 08
March 2013]
S. Rogers. (2011). The ethnic population of England and Wales broken down by
local authority. Guardian. [Online]. 18 May 2011. Available from:
www.guardian.cohttps://docs.google.com/spreadsheet/ccc?key=0AonYZs4MzlZbdFJ
6OVF1U3JZTXEyYnFjb0k1clJvOFE&hl=en#gid=0.uk/news/datablog/2011/may/18/et
hnic-population-england-wales#data [Accessed 8 March 2013].
Simon Farr. (2012). Census 2011: Population in south Bucks up almost six percent.
Bucks Free Press. [Online], 16 July 2012. Available from:
http://www.bucksfreepress.co.uk/news/localnews/highwycombe/9819506.Census_20
11__Population_in_south_Bucks_up_almost_six_percent/ [Accessed on 12 April
2013]
Wycombe District Council. (2001). Statistics and census information. Wycombe
District Council. 27 March 2011. [Online]. Available from:
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census.aspx [Accessed 08 March 2013]


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Date of
meeting
Who was
present?
What was
discussed?
Time Things to be
done for next
meeting


26-02-13 Everyone
except
Oshane
- New
members of
the group
welcomed and
exchange of
contact details
-Focus on
practice
questionnaire;
wrote a rough
copy and had it
tested for
errors in
questioning by
fellow class
mates.
-Decision of
what is still yet
to be done.
- Report found
on Mintel
briefly looked
at, along with
census of High
Wycombe
population
From 1pm till
4pm
-Everyone told to
find out more
information on the
topic. And it
would be
reviewed In the
next meeting

05-03-13 Everyone was
present except
Oshane
-practice on
writing the
questionnaire;
adjustment
made to one of
the questions
asked
-check list of
hat is still to be
done
-extra research
found by others
spoke about
-date set of
when focus
group will be:
students
Tuesday 12th
11:00m.
1pm till 4pm -is to download
the software we
are to use for the
focus groups. Will
be tested I next
meeting
-Cynthia is to
bring in the
competitive
research
information found
so that mapping
is to be done
-All secondary
research to be
brought in so it
can be assessed
and the
presentation
Group Log
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Mature adults:
Friday 8
th

1:30pm
-Checklist of
what is still to
be done; ticked
of most things
but focus
group,
questionnaire,
mapping of
competitive
research and
target
market/brand
concept still to
do.
slides can begin
to take form
- questionnaire to
be done in the
library and
completed by
during next
meeting
-conclusion of
next meeting
target market and
brand concept
completed and
wrote up; in a
slide of paper
form
06-03-13

Everyone but
Oshane
Going through
more
information
found.
Formulation on
the
presentation
began.
Questionnaire
questions were
gone over and
then typed up
using the
required
system
software.
Mapping of
competitive
research was
done. Focus
group decided
on time and
date; first one
on Tuesday
12pm.
11 am
5:30pm
Market value
needs to be found
Mapping research
needs to be
written up in neat
Pest research
needs to be
concluded and
written up
Mintel research
needs to be
written up in
power point and
conclusion of
findings.
Any modifications
to the
questionnaire
questions for the
focus group need
to written up in
the questionnaire
12-03-13 Everyone Went through
all of the things
discussed to
be done in the
last meeting.
And went
through the
1 pm 3pm
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things we have
done already

18-03-13 Everyone 1pm 3pm

19-03-13 Everyone but
Oshane
The
presentation
was done
today. Last
review done of
our
presentation
notes and
review of
information.
Got great
feedback from
the lectures
and points on
which we
should improve
on
11pm 4pm For everyone to
review the results
of what we
scored in the
presentation and
the aspects we
should work on. It
will be discussed
in more details
during the next
meeting.

02-04-13 Cynthia and
Sujani
Review of last
meeting. And
what needs to
be done
1pm 1.30pm (n/a)

09-04-13 Cynthia and
Sujani
Discussion on
questionnaire.
Review on
comments
made with Neil
on the
elements we
need to add
more research
to. And what
left needed to
be done.
Contact to be
made with the
others who
could not be
present on
what is left to
be done.
1pm 3pm Anyone who has
found any extra
secondary
research on our
prospective target
market. Everyone
look at the
assignment brief
and come back
with the parts
they want to
focus on.

16-04-13 Everyone
except Marie
Overall
discussion and
1pm 2pm If anyone can find
any extra
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and Oshane what is to be
done.
resources for the
assignment-
summary it so it is
easy for people to
understand it.

19-04-13 Everyone
except
Oshane
Overall
discussion and
what is to be
done. Looked
at extra
secondary
resources.
1pm 2pm If anyone can find
any extra
resources for the
assignment-
summary it so it is
easy for people to
understand it.

01-05-13 Everyone
except
Oshane
Overall
discussion and
what is to be
done. Looked
at extra
secondary
resources.
1pm 2pm If anyone can find
any extra
resources for the
assignment-
summary it so it is
easy for people to
understand it.

10-05-13 Everyone
except
Oshane
Overall
discussion and
what is to be
done. Looked
at extra
secondary
resources.
1pm 2pm Review of final
questionnaire, do
the needed
modifications to it.

14-05-13 Everyone
expect
Oshane
Discussion of
what is left to
do. And
division of work
everyone is
meant to start
working on. To
be reviewed on
next meeting
on Friday
11am 5pm Everyone should
bring part a bit of
their part so that it
can be reviewed
to see if they are
on the right path
or if they need
extra help.
Formulation of
essay needed to
be start taking
form by next
meeting. Email
has been sent out
to everyone on
what was
discussed in
second meeting
with Neil and
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what each person
is doing.
Attachment of the
focus group video
should be
prepared to be
sent along with
the essay on
Monday.

16-05-13 Everyone
except
Oshane
Introduction
has been
completed, all
100
questionnaires
have been
filled out and
the graphs and
data has been
added to the
right part of the
assignment
essay.
Everyone who
needed extra
help with their
part asked,
parts were
read and
advice was
given on right
points and
points which
may not be
needed.
11am- 4pm Everyones part
needs to be
completed by
Monday (last
meeting) as e will
all be sitting down
and putting the
assignment
together. And
reviewing
reference list,
appendices and
executive
summary and
conclusion to be
done. Hand in on
this day.

20-05-13 Everyone but
Oshane

Formation of
the final 2000
word
assignment
due the
following day.
11am 7pm N/A
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