RESEARCH METHODOLOGY

GROUP NO. 3
MEMBERS-
1. NAMAN
2. AKASH
3. UTSAV
4. SAKSHI
5. HIMANSHU
6. ADITI

RESEARCH PROPOSAL
INTRODUCTION
Joshi Wadewale is one of the famous pure veg fast food restaurant in Pune and
all over the state of Maharashtra. It is the best known fast food chains in the city
of Pune. This business was established by Shailesh Joshi and his wife
Vasundhara. Earlier it was named as “Viki’s Snack Center” but later on it was
changed to Joshi Wadewale. On October 2, 1989, Pune had its first Joshi
Wadewale shop in a 175 sq ft outlet opposite Balgandharva.
And just from one outlet they expanded it to 20 more of them over the time.
Today the brand has around 17 branches spread across the city with its
flagship outlet spread on a 2,000 sq. ft area. From 6 am to midnight, all the
outlets are opened for the people. The food chain is especially popular among
college students and working professionals.
5’c Analysis
COMPANY Joshi wade wale was a Maharastrian local food
restaurant. It started in 1989 first joshiwade wale
shop in 175 sq.ft where samosa , lassi , etc provided,
which was prepared by Vasundhara Wife of Shailesh
Joshi, owner of Joshi Wade Wale. Now , it is one of
the most famous Maharashtrian fast food chains in
the city, also called the ‘McDonald’s of Pune’, Joshi
Wadewale. It’s main branch is in Balgandharv. It
has around 17 branches spread across the city and
grab by 100 of peoples bites.
CONSUMER It targets customers from different walks of life.
However, the main target  college students and
working professionals. This helps it increase the
revenue; however, it also requires it work in different
ways to make everyone happy. The customer
satisfaction rate good.
COMPETITION Bedekar Misal, The Singhad Fort Food, Chithale
Bandhu Mithaiwale
COLLABORATOR Joshiwade wale works with a big number of
S suppliers. It needs a lot of food to run its daily
operations. It focuses on long-term and trusted
relationship with them as any disruption in the
supply chain may cause it a big harm. This long-term
approach is helpful for the suppliers too.
CONTEXT PESTEL Analysis

PESTEL ANALYSIS
POLITICAL  Undesirable laws and policies in relation to
merchandise trade
 Defence or acquisition of copyright
 High tax rates in specific cities
ECONOMICAL  Increasing disposable income of people
 Growing labor costs
 Fluctuating taxes on raw materials and
ingredients can result in high prices of products
SOCIAL  People’s dependence on ready-made food
instead of home-cooked food
TECHNOLOGICAL  Technological advancement such as accepting
 payments via smartphones
 Latest software for managing the accounts of the
company
 Promoting techniques with the help of
technology
ENVIROMENTAL  Strategies for recycling and waste management
 Collaboration with the government will help to
lower the risks of environmental damage
 Seasonal changes can affect the shelf life of the
raw materials used in preparing the food
LEGAL  With the changing legislation, businesses must
also change their strategies to grow and expand.
 Food quality and hygiene criterion are two
crucial factors with is associated with the food
safety
 Maintaining minimum daily wages and the
welfare of the employees

SWOT ANALYSIS
OPPORTUNITY THREATS
 Target Health conscious  Rising local competitors
people  Shortage of skilled labour
 Expand their business in  Difficult to establish the
other states and in foreign market in middle town
also. areas.
 Increase the attractiveness
of the ambience.
STRENGTH WEAKNESS
 Quality Meal  Less technology involved
 Large group of local  Less no. of outlets outside
customers the Maharashtra state.
 Strong distribution network  Franchisee related issue
 Good return on capital
expenditure
 Reliable supplier
MANAGEMENT OBJECTIVE
To determine factors influencing consumer buying behavior to the food and
service quality of Joshi Wadewale restaurant.

RESEARCH OBJECTIVES
p/o Situational Model Information Needed
clarification Analysis Development
Food Quality - Taste - 10 - Deliciousness of the food
- Shelf Life - 10 - Durability of the food

Brand Name - Goodwill - 10 - Customer relationship

- Awareness - 10 - Customer reviews
Ambience - Infrastructure - 15 - Availability of Sitting areas
- Location - 10 - Atmosphere
- Layout - 10 - Space available
Serving - Hygiene - 10 - Clean serving equipment
Quality - Time - 20 - Duration of delivering food
- Packaging - 5 - Materials used for retaining
food quality and additional
items
Financial - Value for - 15 - Cost of food, income level
Strength money

Ro 1 – To determine Food quality of restaurant on taste and shelf life with

weightage of 10 each.
Ro2 – To determine brand name of restaurant on Goodwill and awareness with
weightage of 10 each
Ro3 – To determine ambience of restaurant on infrastructure, location and
layout with weightage of 15 and 10 each respectively.
Ro4 – To determine service quality on hygiene, time and packaging with
weightage of 10, 20 and 5 each.
Ro5 – To determine financial strength on the value for money with the
weightage of 15 respectively.
Research Design
A Research Design is simply a structural framework of various research
methods as well as techniques that are utilised by a researcher. It helps a
researcher to pursue their journey into the unknown but with a systematic
approach by their side.
Method
The method used in this research is exploratory. As it will help in exploring the
problem of the customers and identify consumer pain points and target exactly
what the consumers are looking for in the restaurant.
Research Technique
We are using qualitative research technique as it gives more descriptive and the
inferences can be drawn quite easily from the data that is obtained. Insights will
be taken from –
 Focused Group Discussions
 In – Depth Interview
 Observations
Sample
Primary Data – Primary Data will be collected by the interviews that we will
take from the customers and the working staff of Joshi Wadewale. We’ll be
distributing 200 questionnaires to the regular customers of Joshi Wadewale and
50 questionnaires to their working staff.
Secondary Data – Secondary data is collected from the internet by the reviews
given by the customers.
Applicability
This research paper is useful for Quick Service Restaurants, or who want to take
the franchisee of the restaurant, and for different segment consumers.
Literature Review
Parsa, H. G., Kirti Dutta, and David Njite. "Consumer behaviour in restaurants:
Assessing the importance of restaurant attributes in consumer patronage and
willingness to pay." Hospitality Marketing and Consumer Behavior. Apple
Academic Press, 2017. 211-239.
Kivela, Jakia, Robert Inbakaran, and John Reece. "Consumer research in the
restaurant environment. Part 3: analysis, findings and
conclusions." International Journal of Contemporary Hospitality
Management (2000).
Heung, Vincent CS, and Terry Lam. "Customer complaint behaviour towards
hotel restaurant services." International Journal of Contemporary Hospitality
Management (2003).
Vig, Shinu, and Richa N. Agarwal. "Repercussions of COVID‐19 on small
restaurant entrepreneurs: The Indian context." Strategic Change 30.2 (2021):
145-152.
Plan of Action
This study will conduct an exploratory study, conducting a series of focus group
discussions and in-depth interviews to collect primary data and develop a
questionnaire. Then move on to scales and aggregations. A final report will be
introduced at the end of 15 November 2022.

DI Restaurant 1
Naman: Good morning. My name is Naman Krishna Srivastava and I'm a
research student and presently doing my research on the topic, consumer buying
behavior to the food and the services of a restaurant. So I would like you to
please introduce yourself by giving your name and from where you belong.

Akash: Very good Morning,

My name is Amra Sing. And I am from UP.

Naman: So hello Samara. Hope you're doing fine. Yes. So my first question to
you, Samura, is that you must be going to restaurant. No.

Akash: Yeah, I, I must going, going to restaurant because I am

Naman: very foody. So how frequently you like to visit a restaurant that you
like the most?

Akash: I told you that I am very foody and I go regular visit restaurant.
I like to eat and non, non. And I like to eat this, uh, power and Dollar Street
food. And, uh, I love to eat in a restaurant in a very good ambi restaurant. And,
uh, cafes, we can say that.

Naman: So as you told me, you are a foodie guy. Yes. So, uh, I guess you have
visited many restaurant. So there was some, in particular, any restaurant that
you like the most and why did you like the most?

Akash: Uh, in my Jo Pod there is a restaurant like, uh, we can say that in
restaurant, the main tradition food is Dal. Uh, we all know that. And, uh, I like J
dti and he's very famous in . Uh, I can also tell you that in. When the foreigner
and from outside also comes in, Jo, they can also eat DTI in also in jour also
because it is traditional for ra, and I love to eat traditional food dti, and I told
you that I love quit language and we have JD.

He's a best restaurant I had ever eat in j So, And

Naman: by your response, I can tell that, uh, quality is one of the most
influential, influential factor that I have impacted your consumer buying
behavior. Yeah, yeah, because the,

Akash: See, uh, anytime we can go in Noman, you are set for the quality. , you
know, and we all know that if we go and at any restaurant, first, we pay.

And if we pay a good amount to any restaurant, we need good food and good
correctly. . Um, right now in India, there are several people there. So many
people are suffering from these food poison and all. And we also read in news
articles that many of restaurants are closed due to unhygienic food. And many
people, and many persons are suffering from these food, poison and other
diseases.

So we. Quantity, uh, hygienic food and good quality food if we pay a good
amount. No, I am not earning a huge amount because every person has their
income level, every person has their budget. I can't afford that type of amount.
If I take that type of services from any restaurant, uh, you heard about, uh, Un
Palace Rash, P City.

They all are. Outstanding restaurants. You can, um, see on, uh, watch on, uh,
Google. You can watch on any social media platform. You always find that
these all are very top, most restaurants. So if you pay any amount that you, you
should pay any amount for that particular restaurant you want that you need.
Uh, quality or quantity, we can say that.
And you, you, you always need a quality.

Naman: So as you meant mentioned the amount, the price of the food. So did,
what are you views actually in, uh, this costing of a menu is, if it, if it's high or
low, where would would, where would you want to go?

Akash: As I told you earlier on, Amanda, there is your choice how much
amount you want to pay.

If you have a budget of 5,000, you can go in any restaurant. If you have a
budget like 2000, you can go jd. If you have five, 500 budget, you can, you can
go J my money. The concept is very simple, If we pay any type. According to
their restaurant, it doesn't matter. We always need quantity and quality for food.
The income. If income level change for any person, if my salary increase or
decrease, whatever, I always go for jt. Not other end debt because I, I need, I, or
we can say I want debt, Uh, food from jd, their service are very unstop,
unstoppable.

We can say that. Uh, they are quantity, they are quality, they're costing, they are
menu size. The many size is very huge for JD and J also. And if my income is
high, there is no problem. There is no problem. That I go for, I go for ra, I go for
ram. There is no problem. I know the mount issue, but if I want that restaurant
then I will go.

Otherwise, I will always prefer the JD restaurant. He is phenomenal. He is very

good service is standing. Ambience is most important because, uh, in right now
we can see that. We can see that everyone want a good ambience, ambience for
photo shoot.

Naman: So as your response came, I, I got some curiosity inside me that, uh, as
you said, told me pricing doesn't matter if you are willing to pay that much for
quality.

How do you, you know, uh, uh, before visiting to a restaurant, do you go for
reviews or some word of mouth or with your gut feeling? Because you, if you're
going to pay, uh, a nice amount for a quality of food, you must be taking some
reviews online or asking some friend or this Yes,

Akash: yes, yes, yes. I, I, I must believe in this.

Because, um, I told you that I go for JD in my, in my job port, and I also go in
several restaurant in when, where I am roaming here and there, India, because I
am, uh, video of my Google agency and recently I live in Po Ma. And here, here
I see that here is a very good restaurant. We can say that QSR restaurant, the
QSR term is Quick service Restaurant.

Yeah. Yeah. And uh, I much heard about that restaurant is he is a best seller in
Pony. If you want to go in Good. Uh, seriously, you can call, uh, ba you can
drop me near Joshua. Not ang good. Not we can say . This is the area name,
Bugal and pgo. You never say this words, okay? You can, No, no, no. You don't
need to say this places you only say that.

Just drop me near Juhi. Whatever. He is a phenomenal restaurant, very small

restaurant. We can say that. Not a small, but embassy is not so proper. But the
service is super, super. He give a best service to you. He give very service. You
can go, you can take coupons from that. Uh, We can say the person who is
sitting there, you can take coupons, you go in, uh, you go and, uh, give that
coupon to that.

Uh, who is giving services. Yeah. Who is giving services? Services? The best
part. I see that. , the quantity is very good if you, The OW course is only 22
piece. If middle man, middle class people also prefer that uh, amount and eat to
ow and it is sufficient for any normal person. He can eat or he can eat that were
about quick time and.

Uh, he or she take food from Joshua and. Pack the packaging system is also
available in that restaurant and the best part of that restaurant there. And never
use poly bags, poly like plastic, poly bags. We see that India, in India very, no,
the cows are suffering from this, uh, plastic poly bags after eating.

So they, you always use, uh, paper, uh, carryback for packaging.

Naman: As you mentioned, QSR Restaurant and Jo Val, can you tell me how
did you came to know about Vavala when you came to Pune? Um,

Akash: I came Pune in 2019 and for, I, I transferred from Stan in Pune. As I
told you earlier, I, I always. Uh, traveling from one place to another, another
place for meetings.

And I stay two or three months in any state, any cities. But, uh, my company
transferred, transferred me from, uh, Jo here. And, uh, I told you that I am a
very foodie and I, and my house is in near Jo. Later, um, from many time later I
listen about Jo, or, but, uh, my friends and my office, office mate or colleagues,
colleagues are told me and said me about Jo or that aka uh, there's some route
you can go in.

Uh, Jo, it is a very huge restaurant. Huge restaurant means, uh, for Q. Okay. Not
for ambi. Okay. He's a very huge QSR restaurant. You can go and you can take
food in several seconds, in minimum seconds, . And those are also because in
men restaurant, I see that, uh, if they made those are, uh, then they take, uh, at
least 10 minutes, but she only take, uh, two minutes or.

One minutes, one or two minutes hardly take and he give west quality to and all.
And I always prefer for this mal publicity because if you can see on social
media, you can just give money and take responses. But mouth publicity
different. For example, the money if you want, if you purchase a purchase, any
type of shirt and any you eat, you have you also, Eat, re, uh, food in several
restaurant if the restaurant quality, quantity and price is good.

You always say that. Just go and, uh, taste that food from that restaurant and all.
So just, I always believe in that, uh, small publicity, the okay, because they give
up genuine feedback and we want genuine fever. If we pay and we didn't want a
quality in community, then why we. . Right. And the do giving up phenomenal,
um, services.

Okay. Okay.

Naman: So Aash, as you told me,

Akash: that, uh, when you came

Naman: to Pune after a few months, you came to know about Jo whatever. Yes,
Yes, yes. So in between that months, you must have went to some other
restaurant and nearby. Yes. Yes. So would you like to give me some, you know,
differentiation between those restaurant and Joi, whatever, after you went there?

Akash: Uh, Ji. As I told you, I come, I came in 2019. Mm-hmm. . And, uh, my
work is all about digital marketing. Mm-hmm. . And my office time is, uh, 10
o'clock to evening six or seven, and my schedule is very tired and workload is
almost very tough for me. So generally I prefer, uh, to eat outside. So, Outside
to eat food. But, um, in, earlier when I came, I go in restaurant.

The name is Golden Spoon. He also serve , He also serve a non wage and he
also serve those sand all. First thing I, the Golden Pool is only taking the
advantage of Q usr, but he's not a Q usr. That is not a US restaurant, okay? He
always take time to g give you service or whatever. And all the, the quantity
being a professional,

Naman: you, you had very

Akash: time constraint on.

Yeah, Yeah, yeah. And, uh, that, uh, golden spoon, uh, what power and other
food, uh, quantities also not good. Quality is not good because the compliment
is not give. From Joie. Okay. Because, uh, we can say that chat and all type of
spices, uh, it, uh, that Josie give me that, uh, the, um, Golden would not
provided to me.

And I have a gut feeling that Gordon would also not provide. Another person,
also another customer also because every customer is, uh, normal for that, uh,
golden spoon. So I eat in Golden Spoon. I eat in bi house. You don't go on
name, bi house and name. But he's also QR because he give he bi house. He's
having a good record of giving fast food.

Fast food means not that, that type of fast food like , they give very good. They
give very quick b to you. They give hard, They take only hundred, 2.5 or three
minutes only.

Naman: So by your response, I can say that in initial period of your, when you
came to Pune, Yes. You were not satisfied with the restaurant and the quality
that you

Akash: went to.

I, I never satisfied because where I live in, uh, p , there is very minimum
restaurants are there very. . Okay. So if I want to go office, I want that
restaurant that is near from me. Either that is morning or evening. Also, because
when in evening, I am very, I tell, I told you about that I am very tired from, uh,
when I came from office.

So I am very tired. So I want that type of restaurant that is very near from my,
um, my. So I want to go and just take a meal and come back and, and then I can,
uh, go from my other work. If I go from a five to 10 kilometers, then if then,
and, uh, again, uh, that has gonna take, uh, 20 net to prepare that food. I will
take 30 minute to eat that food.

That is not help helpful for me also. No, it's not time
Naman: feasible. I, Yes,

Akash: yes, yes. It's very time taking when you go, it's very time taken. Yeah.
And the quality and quantity is also not good. And the price is high. The amount
I'm paying 600 and I satisfied like 200 and 250. So why, uh, why I, uh, go that
house and that, uh, uh, golden.

I always refer Josie and you. I, it is very, um, not, I am giving Jan about Josie.
But, uh, seriously, if you ask from any customer or person from Punit, just ask,
you know, Joie, not joie. You just ask from Joie, You know, Joie. That's it.
Okay. You, you got your. You'll get your

Naman: answer. That's nice to hear that Joshi Wadewaala has stores.

Very, very good patent. Very good patent. Okay, so, uh, somewhat, uh, one
question in regarding to this. Only as there are several factors that leaves IPAs
on the cons customer. One of them is the quick serving time as it's a good factor
for a restaurant and customer, whereas it could leave a negative impact on the
customer, Don't you think?

Uh, when you go to a re and, uh, restaurant and you receive your order in just
two to three minutes, wouldn't you think that the food was already cooked or,
uh, was already kept there when you, uh, when you came to the restaurant? So
what are your views regarding this, uh, particular statement? ,

Akash: uh, what are your name?

Uh, Noman. Yeah. Uh, you know, Qi, Not, uh, very easy, easy task to do for
every director, right? It is very, very, very hectic. Yeah. Yeah. For everyone. If
you go in Q qsr, if you are not freely in QSR or you can not,

the food come very, very earlier, so it is very tough for every D. If you a special
light in qsr, you can go for it sometime even. I also think that when I go in, Jo,
the came in within one minute, or we can say minimum seconds. I think that
this food is literally cooked or not. Because if I ate a non cooked, I suffer from
some stomach pain or anything else.

So, uh, but, uh, thank God that, uh, when I eat at vapa, uh, when I eat at qsr,
QSR food from different, different restaurant, I find that the food is amazing. It
is well cooked. It is good hygiene because they are specialized. They know how
to take the customer. That's why, uh, that restaurant is famous for qsr, otherwise
q uh, why Golden Spoon?
Spoon is not famous in qsr. Right, Right. You know, the golden food is not in a
good frame in QSR because they did. They always like lacking to serve, uh, that
quick service. Always liking to give quick service. This is the big. Okay, so, so
usr not a easy task for everyone and I know there is several time of people are
thinking that, that the food is prepared from, uh, last five to six hu back or
anything else, but no, they pro uh, you can also think that Naman, if they are
giving food to us, Very minimum time.

That is also helpful to you also.

Naman: Okay, so some Brad, from your response, I could conclude that, uh,
time, quick time or taking time, doesn't matter if one thinks good about the
restaurant and the quality is, uh, to the utmost. So in the same regard, my last
question to you, , is that there are some Q qsr who have, who have visible.

And some have who has back kitchen, like back, uh, be which, whose kitchens
are not visible to the customer. Mm-hmm. , what do you think leaves this, uh,
eye impact on the con consumer's mind?

Akash: Yeah. I dunno about, You heard about the cloud kitchen? Yeah. Um,
you can order from that restaurant only you don't know about their food quality
and all.

But in qsr, if you go and add any restaurant you can trust on that restaurant
because if that, that you ask about the kitchen pattern. So if you go in any USR
restaurant, if the kitchen is visible or nonvisible, just trust on that food because
therefore is very hygienist because you can watch ambience and they are the.

Clean their cleanness and you can observe from that. Okay.

Naman: So thank you Samara. I would like to conclude here just by saying that
from your response, I get that you are a foodie. Yeah. And you have a lot of
experience in re and you think highly favourable in, uh, favor of Jo whatever.
Yes, Yes, yes. Cause of the.

The factors that have influenced you are the quality? Yes. The pricing, the
hygiene, and the quantity they offers to you. Yes. I would really like to thank
you for your responses and here I would like to end this depth interview, so
thank you some lot for your response. Thank you. Thank you, So much.
FGD Restaurant 2
Naman: So, good morning everyone. I Naman Krishna Srivastava. I'm a
research student and presently doing a research on the topic, consumer buying
behavior to the food and services of the restaurant. So, uh, first firstly, I would
like our panelists to please introduce themselves by telling their name and from
where they belong.

Akash: Hello, uh, very good morning. My name is Akash and I am from
Jodhpur, Rajasthan. Uh,

Ritwik: hello. My name is Ritwick and I am from Patna.

Rohit: Hello, good morning. I'm Rohit and I am from Goa.

Naman: So I could guess that looking at your face, you are nearly about 20
years, 25 year old guys, okay? Yes. So my first question for you all is that, that
you must be going to restaurant.

So how frequently you like to visit a ex restaurant?

Akash: So recently I am looking for, uh, always going to restaurant because I
love to eat Biryani and my favorite restaurant in, uh, in Ur is, uh, Biryani house.
They sell a very good quality and very good quantity in very reasonable rice. So
I am always looking for Biryani.

Ritwik: Uh, actually, I, uh, go to restaurant at least twice in a month because

I'm not, uh, like that much of outside eat. So yeah. But, uh, twice in a month I
do go and, uh, the food that I want to eat when I go to restaurant, that would be
norish, like chicken and all. And it's not a particular restaurant that I like, it's
just that whatever the food or whatever.

Uh, like food quality mainly matters to me. So whatever the food quality I like
wherever the place I like, so I go there. Yeah, so

Rohit: I'm not a fully, uh, like that, but, uh, and I mostly prefer, uh, homemade
food. So I prefer visiting a restaurant once in a month, but not frequently.

Naman: Okay. So by your responses I could say that I got a mix taste of
panelists in my.

In my present. So, uh, second question that I would like to ask you all is that,
what is that, that particular speciality that attracts you the most? Is that the
costing of the menu or the internal look of the restaurant?

Akash: So, in B, so as I, as I said, you that, um, I always looking for bi. And the
best part of Biani House, I like that, uh, the quantity of the food, the quality, and
the, uh, the main, uh, the main is the amount, the rate that Biani house provided.

Uh, and I, and the ambi is also very good. I like the ambient. It [00:03:00] is
very attractive and it is very beautiful for photograph and all. So,

Naman: You like both internal looks and the cost of the

Akash: menu? Yes. Yes, yes. The cost of the cost of the menu is very good and
the, uh, the cost of the food is very good, uh, for fam, for family, for family
dying, and because there is segmented in very, uh, very different, different, uh,
item like family, uh, single, and that's it.

Naman: Okay. So what about

Ritwik: yourself? Uh, I like mostly like, uh, of course food quality should be
the better one. But yeah, like, I like to visit twice in a month. So like, for what I
like, the ambience ambiance should be good because at least, uh, in a month I'm
going twice. So I like, uh, from that daily kind of food and routine, I really want
some change.

That is what I like. And uh, of course with whatever restaurant I. Like the
sitting, the like service, the food, uh, the ambience, the environment should be
like more pleasant than it could be. So it, I like the most in them, uh, talking
about food. Yeah. Because, uh, as we all, we, all of us want, uh, some different
kind of cuisine, some different kind of taste whenever we go outside.

So I really like that. Uh, Um, visiting a restaurant. So I really like that. Some
different kind of taste, so some different kind of food or some different kind of
food dishes I want to explore. So these kind of things that if I, I'm visiting a
restaurant, so I like to know something new. Like any different kind of meal or
any different kind of cuisine should be.

So I think of that and I mostly prefer like these kind of factors in the restaurant.
It should be there. So

Naman: you are an enthusiastic for a

Ritwik: taste kind of a person? Yeah,

Naman: exactly. Okay.

Rohit: Yeah. So as I said earlier, uh, I visit, uh, any restaurant once, uh, once a
once a month because I'm not, uh, footy. But, uh, what attracts me most to a
restaurant is the ambience, the quality, and somewhat, uh, costing also.

So, Because as the quality increases of a food or the ambience they provide, it
also results in a higher costing of the restaurant. So yeah, these are the three
qualities which I look for the most.

Naman: Okay. So the next question that I'm going to ask it a bit bit different
from the regular questions. So as there are several factors that leave impact on
the mind of customer, one of them.

Is the quick, quick serving of the food as, as it's kind of a good, and also on
other hand, leaves a negative impact on the customer that, uh, serving fast food
means the quality would be getting derated or something like that. So how
likely would you tend to go to such a restaurant? Why, where the surveying
time is very.
Akash: So, so currently I am, right now I am Pune and, uh, I am a BM of a
Google . So in, so in morning when I am going to my, uh, office. , uh, at that
time, uh, I need service restaurant and Josie. And here is one restaurant and that
restaurant name is Josie Al. And that restaurant provide acute, uh, quick service
for food.

So I, uh, suddenly, I suddenly go there. Uh, take food like, uh, , like pha and
like be put. So I eat, uh, quick and uh, go restaurant, uh, very quick. So I
generally prefer a Q QSR restaurant like Joie, whatever. Okay.

Ritwik: So now according to me, like quick service restaurants, they are the
most prefer rebuild restaurants.

I think according to me, they are the most preferable restaurants. Uh, cause like,
uh, a few years back or like few months back, actually, I was living in Mumbai,
so whenever I, I was, uh, like, uh, working somewhere. I, I like, in the morning
I will go, uh, go at 9:00 AM and I come back till six. So sometimes in, in the
meanwhile, in the between, if I am, I'm craving for food.

If I want to eat something, food, like, something like the, uh, like ready made, I
really wanted. So, uh, quick service restaurants, These restaurants really help
the, mostly the office goes, the college students and the, the people who are
working the whole day and they need quick food, like ready made, quick, ready
made food.

So, yeah. And, uh, like, uh, in Mumbai I was like very familiar with, uh, these
McDonald's and KFC because uh, they are the most quick service restaurant
there. And, uh, I. The, the, those restaurants were very low close to me, and I lo
like these kind of restaurants. Uh, after that I came back to Pune because I have
to complete my highest studies.

So I start, uh, I started doing my mba. Um, in Pune. So here when, whenever I
go to college or it's getting late and I have to eat food, I'm so hungry. So I go to
this, uh, the, there's a name of a restaurant at Josie, whatever. It's a very famous
quick service restaurant known to me. And, uh, this restaurant is like, uh, it's
just.

Few minutes and they serve the food, whatever you want. Like, uh, it would be ,
it would be the sour, it would be pha like in a few minutes. They serve you, they
give you, and you can eat in the, in the restaurant also, and you can take it also.
So the quick service restaurants, I think it's the most preferable as students for
the office goers and for the college students also.
Rohit: Yeah, so I myself prefer, uh, prefer quick service restaurants when,
when I am mostly tired at evening for snacks or something like that. So I would,
uh, like, uh, I, I personally like restaurants, which as a quick service. I don't like
to wait because, uh, I'm a very impatient, uh, customer. So, yeah. Uh, the Quick
service plays a very, uh, crucial role for me while selecting a quick service.

Naman: Okay. So did you also went to Joshi Wadewaale? Yeah.

Rohit: Uh, I go there not so frequently, but yeah. Uh, once, twice or twice in a
month or something like that. And yeah, they, they provide a very quick service,
so I'm happy with their service.

Naman: So, by the answers that you gave on this question, I could say that my
finalist went to Joshi Wadewaala and it's one of the famous restaurant nearby.

So let me add, I'll ask you one question related to that. Did you check reviews
before visiting to Joshi Wadewaala?

Akash: As I earlier told you that, uh, when I come in Pune, so my office mate
and my Friends told me about that, uh, Jo Al. And uh, I get a very good. Uh,
reviews from my friends, so I go there and check food, whether it is right or
wrong.

So I have, I am very happy to say that Joshi Wadewaala provide a very good
food in very quick time, in very less time, and uh, it is very good.

Naman: So by your answer, I could say that the world of mouth, uh,
emphasizes on your, uh, personality

Akash: more. Yes, yes, yes. Because never promote their, uh, restaurant in any
segment like newspaper, like digital marketing.

But, uh, Jola is having a very good, good mouth, mouth publicity in Pune
because all over, if any customer want to go there, they generally. People
generally told that go and eat, uh, in Joshi Wadewaala and uh, in Pune, I think
65 to 70% people always, uh, say that you can go and eat Joshi Wadewaala in
very quick tank. So I generally prefer Josie al when I am very hungry or when I
am very tired and I want to go office.

Naman: So working class people you tend to, uh, go to.

Akash: Yes. Yes. Yeah, That's why that's generally

Naman: prefer. What's about yourself?

Ritwik: Um, according to me, like when I came back to Pune, Uh, I search for
few restaurants, like, because, uh, I was gonna stay in a, a pg and a hostel, so I
was not, uh, like able to cook food at all.

So I have two look for few restaurants nearby me and the most restaurants that I
found. Near my area, that was Josie Al because, uh, like, uh, every, at every five
kilometers or six kilometers, Josie Al Restaurant is there. So I first looked for
that, and then when I went for the first time, so I was not sure about eating the
food, like what would it, would, it would be like.

But, uh, few of the customers there, I asked them that, How is this restaurant
like, can I eat the food or not? So they told me. So they told me. you can eat
like, uh, just is a proper weg restaurant. So I'm a little bit non weg kind of
person. Like I like non weg food, but still, I went for this Weg food restaurant.

So many people suggested me, many of the customers, the, those who were
sitting there. So they told me that yes, you can eat like, uh, they have very fine
water power and you can eat those other, They told me our food, food items,
few food items that. , they said that you can eat there. That you can try. So, so
first I tried voa and after eating wada pav, I thought that, yeah, it's quite okay.

So I uh, like for the first time I eat wada pav and after that I keep going, keep
going, and I really liked it. Uh, the, a business, not that level, but yeah, the food
is really very good. So yeah, the word of mouth plays a very vital role in this.
Okay.

Rohit: Uh, for me, I, I would say word of mouth as well as the need of need to
satisfy my hunger, trade, a very, very big role while selecting Joshi Wadewaala,
whatever, because, um, I was feeling a very hungry one day.

Uh, but, um, Uh, I needed something to eat, but I didn't know which restaurant
to visit, which was nearby where I was staying, which was nearby to my
locality. So, uh, I, uh, asked some of my friends. I took their reviews, which is
the closest restaurant, which is good in, uh, not so good in ambi, but at least, uh,
satisfy my need of hunger.

So that time I came to know about the Joshi Wadewaala. So I visited there.
Once there I start, uh, I, I think I bought two, some, uh, two water, water house,
I think. And, uh, I, like, I quite liked it. So yeah, I would say, uh, and there
service resource also very quick and good. And yeah, that's, uh, that's why I
chose the short earlier for my, uh, further, uh, need, uh, need to satisfy my
hunger situations.

Okay.

Naman: Okay. So, uh, one last question regarding this context. That, as you
told me, that you went to, uh, restaurants, many restaurants, and then finally you
decided to eat at Josie vo. So there are competitors of this qsr, uh, obviously of
Josie vo. I just want to ask it, ask you all that, what is that different thing about
Josie Vo that you are visiting it on a regular basis?

Just you can tell me some factors relating factors affecting your behavior. .

Akash: So in, in Pune there is more QSR service. Restaurant is there and the
name is A One Wada Pav Center. Uh, it is in near Pirangut. And uh, suddenly
one day I gone, I gone there in, uh, even whatever lab. And uh, they also
provide, uh, Vada Pav for me at the same court.

The in court, there is no change in ambience, uh, little bit changes there, that
Joshis, whatever, like much better from it, even, whatever. And the quantity and
quality is not good and they not provide any type of, for, we can say chatney
and all. And they also not provide the. Good, good food. They provided good
food, but not compete with Joshi Wadewaala.

And the ambience was also not good. So I prefer Joshi Wadewaala.

Naman: So according to equality and complimentary. Yeah, that is good. With

the food, yes. One

Ritwik: of the key. Okay. So now according to me, like, uh, I also visited some
restaurants like, uh, there is one and uh, a Golden Spoon and many other
restaurants are there in this area.

Uh, the factor that about Joie Al is that it is present. The, that that vibe that, uh,
Joie Al has created its own vibe. Like everywhere we can see after, like as I told
you, every five kilometers, Joie al is there. So that is a main thing that they have
choose the very best and very, like they have a segmented their market in a very
huge way.

They. Position their market in a very huge way. So first factor is this, and the
second is that of course their food quality is very good, like very, very good
because uh, when you, when we strive for hunger, when we want to eat food,
we really want to eat good quality food and that do whatever provides a lot, plus
the ambience is also very good.

So, Okay.

Rohit: Okay. So for me, the first thing is that it is very close by to my locality.
So it is very convenient for me to go there. The second thing is the quality of the
food. Uh, they provide a very good quality food. Uh, fourth, the third thing I
will say is, uh, the quantity, uh, there, uh, compared to other, what, as I would
say, that, uh, deployed a very large quantity for us.

And yeah, and I also like the ambience of the place because it eats situated on
the. Very, uh, a roadside. Uh, they have a very roadside, uh, location. So there is
a good flow of when I would say I would prefer where a good ventilation is
there. So I won't like any, uh, place where there is no [00:18:00] ventilation or
something.

So yeah, these are the factors, which I would say makes me go to the

Naman: frequently. Okay. Here, I would like to conclude on this point by all
your, uh, responses that, uh, in present trend, quick serving restaurant is
growing at an exponential rate. So thank you for all your responses and thank
you for your valuable time.

Thank you.

Questionnaire Design
Consumer Buying Behavior of Restaurant
1. From Which age group you belong to?
2. What is your occupation
3. Why do you Visit a Restaurant?
4. How often do you visit the restaurant?
5. How satisfied have you been with your previous restaurant visit?
6. How much does the price matter to you when you visit a restaurant?
7. Do you think restaurant should have online services?
8. Do you like expensive restaurants?
9. Do you look for hygiene factors in the Restaurant?
10. What factors do you consider before visiting a restaurant?
11. How will you rate the food quality of your last visit to the restaurant?
12. Is ambience the most important factor for you?
13. How was the price of the last restaurant you visited?
14. How do you find the staff of the last restaurant that you visited?
15. Are quick service restaurants better than other restaurants?
16. Do you think spending high amount of money on restaurants is ok?
17. Does your income level effect your choice of choosing restaurant?
18. Do you look for discounts and special offers in Restaurant?
19. Rate your experience on service of the last restaurant you visited?
20. What factors you see before visiting a restaurant?
21. Any feedback?