Assignment I - Samouel’s Greek Cuisine

Introduction:
Phillip Samouel is a successful businessman and manager. In New York City, he has opened
Samouel's Greek Cuisine. The restaurant's concept was to offer classic dishes made with the
freshest ingredients, an informal and festive ambiance, and a competent and pleasant staff.
They didn't do a formal feasibility assessment or find a suitable place for the firm to begin.
His competitor Gino's restaurant, which serves the same Italian cuisine, is also a success,
with long lines of people waiting for tables. As a result, Philip began collecting information
about Gino and other competitors. He will require the assistance of a specialist for this. So,
let's talk about Samouel's restaurant, and here are the details

Explain whether a research project is needed. If yes, what kind of project?

Yes, there is a need for a research study. Because no preliminary information was gathered
to determine the location, menu, or breadth of customers. As a result, the restaurant is not
at full capacity. All aspects should be researched to assist Samouel's Greek food in achieving
optimum profit.
PIR stands for Problem Identification Research. The first step in taking action is to conduct
research. It is necessary to identify the source of the problem, which could be the
restaurant, customers, or employees. Once an issue has been discovered, it is necessary to
undertake Problem Solving Research in order to resolve it which is called PSR method.
What areas should the research focus on?
Business research entails the investigation of a wide range of variables. People or groups of
people, systems followed, or people's interactions with systems are examples of variables.
Employees, supervisors, policymakers, managers, and customers are all included when
people are considered. The system includes business units, offices, factories, management
groups, labour, managing directors, corporations, and industries. The research should focus
of 4 different areas with following variables.
1. Restaurant operations with the following variables to be investigated:
 Prices
 Menu
 Décor and ambience
 No. of customers during lunch and Dinner
 Average amount spend by customer

2. Gather information about the restaurant's work environment and personnel. The
variables listed below must be obtained in order to analyse them.
 Relationship with the supervisors
 Relationship with the co-workers
 Compensation
 Training
 Job Satisfaction
 Junior employee
 Part time/Full time

3. Customer variables investigated based on Samouel's and Gino's restaurants

 Customers location
 Customer Social media usage
 Nearby dine-in experience
 Type of Cuisine
 Ambience customer’s like
 Income
 Gender

4. Secondary Data Analysis :

Secondary data is also necessary to obtain in order to gain a better
knowledge of how the business operates. We need to be able to manage the source
from which secondary data is retrieved and only obtain the information that will help
us run the restaurant. The data must be trustworthy in order to provide viable
solutions and outcomes when they are implemented. It can be retrieved via Google
or other websites that provide ready-to-use data.
Elaborate on the type of research you think would be more appropriate,
(experimental/non-experimental), and why?

This problem is better suited to non-experimental research. Because all of the information
must be gathered through a survey or a third party. The information gathered must be
analysed, and all of the factors involved must not have an effect on one another, implying
that they are all independent of one another. The focus of this project should be on
correlation and qualitative research. We must use normal methods to determine how the
data is connected because there is no relationship between variables. The primary
symptoms are a lack of profit and a desire to attract a huge number of clients. To provide
better solutions, a few hypotheses must be solved utilising the retrieved data.

Hypothesis can be derived from the Employee Survey:

1. Employee employment status, age, and gender are related to job search intentions; part-
time and younger employees must be considered.
2. Employee perceptions of supervisory style are linked to corporate commitment in a good
way.
3. Employee perceptions of work group functioning are linked to organisational
commitment in a good way.

Hypothesis can be derived from the Customer Survey:

1. Customers of Samouel’s cuisine express higher levels of satisfaction than customers of
Gino.
2. Customer perceptions of restaurant personnel are positively associated to customer
satisfaction.
3. Customer happiness is positively related to customer perceptions of restaurant
atmosphere.
4. Customer satisfaction is positively related to customer perceptions of food quality.