MARKET RESEARCH

PROPOSAL FOR
AVR
GROUP MEMBERS : GROUP 1

1. Aditi Sachdev - M20201517

2. Ameeben Makadiya - 20201041
3. Siddharth Somesh - 20201043
4. Omkar Pore - 20201018
5. Nishika Shah - 20201059
6. Amlan Das - 20201060
7. Richik Majumdar - 20201050
8. Muskan Tomar - M20201508
EXECUTIVE SUMMARY
The purpose of this research is to examine selected elements, which has influence on customer
satisfaction in Annapurani Vegetarian Restaurant.The research is conducted both from a qualitative
and quantitative point of view. The research is conducted both from a qualitative and quantitative
point of view. The quantitative analysis consists of both qualitative and quantitative point of view.
The quantitative analysis considers price, taste, quality, quantity, cleanliness, varieties, ambience,
time duration and no of revists. The findings results confirmed that service quality, food and
ambience have a positive influence on the customer satisfaction mediates the relationship between
service quality, customer retention and customer revists. Service, Quality and ambience in a
restaurant has been regarded as an antecedent of customer satisfaction which in turn leads to customer
retention and increases revists and also new potential customers. The small limitation of the research
is that there is a possibility that not every customer will fill the feedback form.Hence after
investigating of all these constructs can assist the company not only to meet the customer satisfaction
but also to exceed their customer expectations.
BACKGROUND

Annapurani Vegetarian Restaurant is the division of the Annapurani Pvt It. It started in 1986,
Tamil Nadu and it was established by Senthil Kumar (Senthil) & his 4 friends.

The services rendered: buffet service, introduction of the northern cuisines, It is well known for
its delicious food, traditional foods and seasonal foods with vegetarian Ingredients. The
ambience of the restaurant was loved by all for its cosy and comfortable environment. The
restaurant was loved not only by vegetarian many people came to the restaurant to enjoy the
meal. The customer involved businessman, office goers and tourists.
PROBLEM DEFINITION

● No uniformity when it comes to customer satisfaction amongst all outlets

● Despite having renowned image, they were receiving complaints amongst few outlets
● No fixed model for the company
● Increasing customer satisfaction same throughout all outlets
● Increasing customer revisits and recommedations to potential customers
RESEARCH OBJECTIVES

● To identify the use of models required for

better customer satisfaction.
● To identify the factor that influence
customer satisfaction in AVR.
● To form a model by which customers can
have similar experience in all the outlets.
● To give recommendation to new
customers to visit the restaurant.
RESEARCH DESIGN

Research Methodology –
● Both qualitative and quantitative methods will be used
● Structured questions will be used for data collections
● Survey and feedback forms will be used for the research

Sample Size –
● 600 responses

Target Audience –
● All the customers visiting the restaurants of all age group (unsatisfied customers)
● All the customers ordering the food online
DATA COLLECTION
Food quality is not the only thing we will be focusing on. We will be focusing on the other factors
such as
● General questions - Information about the customers, how the costumers heard about
restaurant, the basics about the restaurants.
● Facilities questions – These questions will address the issues of accessibility and cleanliness
about restaurant
● Food and drink quality questions – The food and drink at your restaurants is typically the
main reason someone chose to dine there, so make sure that the menu of restaurant is at it’s
best.
● Service questions – Customers service can have huge impact on whether or not a first time
customer becomes a regular, so make sure everything is in check.
DATA ANALYSIS

● The data will be analysed using different

charts like bar chart, Pi charts and
graphical representations
● Qualitative and quantitative techniques
like Regression, Anova, Historical Model,
Narrative Model and Grounded Theory
REPORTING

● The reporting will be in the form of graphical repressions like pie chart & bar chart etc. so it
will be easier to understand for restaurant management team. Below attached image could be
used for brief idea
COST & TIMETABLE
● Estimated cost:
questioner generation : 25,000 approximately
feedback & survey analysis : 40,000 approximately
cancelation cost: 15,000
● Time table:
Task days required

Preparation of questioner & 3-5 days

approval
Data collection(feedback collection) 1 month

Data analyzing 5-7 days

Report generation 3-5 days

RESEARCH ORGANIZATION AND
RESEARCHERS
● We the students of ISB&M will be conducting the market research for the AVR restaurant chain
for increasing the customer satisfaction across all the outlets
● Below mentioned is the list of researchers

1. Amee Makadiya
2. Aditi Sachdev
3. Omkar Pore
4. Nishika Shah
5. Amlan Das
6. Siddharth Somesh
7. Richik Majumdar
8. Muskan Tomar
THANK YOU !