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Rishika Omer A0101909155 MBA Class of 2011 C-13
Mr. V.S. Tomar
buddy meals etc. Restaurants vary greatly in appearance and offerings. . The major issues of concern are consumers are now preferring the food items which are basically the low calorie items so they have to include more number of low calorie items like baked food items in their menu as consumers wants the restaurant industry to respond more aggressively to nutritional concerns. Rajma Rice & Pickle. several Indians have relocated to satellite towns and Tier-II cities in search for better job opportunities. but many restaurants also offer take-out and food delivery services. working couples and bachelors seek refuge in food offerings at restaurants. Pao Bhaji. he talked about some issues related to consumer behavior. The menu of Aromas restaurant which is located in Kanpur consisted of different variety of product like burger. Dals. The way a restaurant develops and market new menu items illustrates some of the factors that influence consumer’s behavior about innovative offerings. What makes the competition more interesting is a diverse consumer segment that looks for an increasing set of options to suit their unique preferences. lured restaurants who have come up with unique offerings over the years. Rice and Breads. He got the favorable response from the consumers and now the salad is added on the menu items. Indian items like Kebab Meals. How will hungry customers react to new menu items? Restaurant adds new dish to its menu every eight weeks to boost sales and satisfy loyal customers who seek variety. In an interview with the owner Mr. coke combos. pizzas. This. he noticed that consumer interest is growing in whole grains. Secondly. including a wide variety of cuisines and service models. The increasing consumption of the food category has. Masala Channa with Bakery Kulcha. snacks like French Fries. obviously. coupled with increasing employment of women in the workforce has led to manifold increase in households with no parents at home to act as caretakers.Caselet In a restaurant meals are generally served and eaten on premises. When restaurant’s product development head created new salad. As a result. Rahul Laharya of restaurant Aromas. Over the last decade.
9250543863 . And last but not the least the quality factor is of the major concern at affordable price.) Q2. they have to keep in mind that customer group is heterogeneous in nature. As there are many competitors in the market so to have competitive edge and for being first choice of the consumer they must keep these points into consideration. Throw some light on the growth of food service industry. Rahul Laharya (Aromas Restaurant) Ph. . Case Questions: Q1.) Q3. At standard restaurant customer wants value for their money and if they are paying for something they don’t want to compromise with the quality of the product. What major challenges a restaurant has to face to have competitive advantage? Interviewed Person: Mr. they must keep in mind the taste of heterogeneous group so as to offer them food items and snacks according to the need. No.Third.) Q4.) What factors influence the choice of consumers to select between different alternatives? How consumer adopt an innovation and why they might resist adoption? Explain.