Restaurant Shy Der a Bad Diners Views

8/6/2019 Restaurant Shy Der a Bad Diners Views

http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 1/31

July 2010

Presented by:

Result Oriented Intelligence (ROI),Hyderabad, India

Restaurants, Hyderabad:

Diners’ Views

ROI copyright, conditions of use : You may copy and publish the information with the consensus of ROI, provided that you do not make commercial use of it and that youindicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way.



Table of Contents

Backdrop & Objective 3

Research Approach 4

Executive Summary 5

Respondents’ Profile 10

Respondents’ Food Preferences 16

Perception on Various Cuisines and Restaurants in Hyderabad 17

Decision Making Process & Satisfaction Level 21

Readiness for a New Restaurant 24

Preferred Medium for Food Services Related Information 15

Conclusions 26



Field Services Courtesy:Sindhuja Consultants

3

Backdrop & Objective

Backdrop: Result Oriented Intelligence (ROI) is a Hyderabad based independent market/business research and consulting

services firm.

Restaurant (food services), across various formats, is one of the key sectors served by ROI. In June 2010, ROI carried out a

syndicated brief market survey on dining options in Hyderabad, with the following underlying objectives:

To learn general market perception for restaurants in Hyderabad

To understand preferences of diners

Preferred cuisine (Indian Vs Non-Indian), approximately monthly frequency of various cuisines, preferences

related to options such as vegetarian Vs non-veg, and dine-in Vs home-delivery etc.

Understand underlying connection between respondents’ demographic background (educational back-ground,

place of origin, employment sector, total earning members in the family and monthly household income etc.) and

their food preferences

To decode the decision making process regarding restaurant

Preferred medium for information on dining options

Decisive aspects

To gauge respondents’ satisfaction level

Actual satisfaction with present options

Any unmet needs/pain-points from existing set of restaurants

To learn how many respondents are open to a new restaurant?

BACK



Field Services Courtesy:Sindhuja Consultants

4

Research Approach

Approach

BACK

Geographic Focus:

The market survey was limited to respondents’ located within Hyderabad city.

Key findings, useful to restaurant ownersFinal Study Report• Conclusions

Understanding general market preferences,food related habits, the most-favoured andthe least-favoured cuisines, favourite diningoption, key aspects for preferring a specificrestaurant etc.

2) Primary Research• ROI, with the help of its field services partner Sindhuja Consultants,

interviewed 100 respondents regarding their views on dining options inHyderabad; respondents were identified using a random sampling method.

• A trained field team approached respondents at neutral spots such asmalls, theaters etc. ensuring homogenous representation of various keylocations across the city

• The survey was assisted by a semi-structured questionnaire

Developed a general understanding of themarket, various dining options across keycuisines etc.

1) Desk ResearchCompilation of food services related general information on Hyderabad, asavailable on the secondary domain – internet and print media etc.

Key LearningStage



Field Services Courtesy:Sindhuja Consultants 5

Executive Summary (1/5)

BACK

Result Oriented Intelligence (ROI), a Hyderabad based independent market/business research and consulting services

firm, has surveyed 100 respondents with varied backgrounds in the Hyderabad in June 2010. The key objective was to

develop an insight on diners’ perceptions, preferences, and underlying factors for prefering a restaurant. The detailed

findings are presented in this report.

Key findings are summarized below:

MajorityMinority

GenderBreak-up

Male number has a slightedge over their female

counterparts

MajorityMinority

EducationalBreak-up

PostGraduation

Respondents’ Profile





BACK

MajorityMinority

Place ofOrigin

Local (AP)

MajorityMinority

Employment

Sectors

Knowledge-based services -IT/ITES, BPO, KPO

MajorityMinority

Family Size

2<=x<4

MajorityMinority

Marital Status

Married






BACK

MajorityMinority

Earning FamilyMembers

=> 2

MajorityMinority

Monthly HouseholdIncome

X=> 20K

Preferred Information Sources

MajorityMinority

Information on

Restaurants through

Print Media






BACK

MajorityMinority

Dine-in Vs

Home Delivery

Dine-in

MajorityMinority

Veg Vs Non-veg

Preferably non-vegetarian

MajorityMinority

Indian Cuisines

South Indian

Food Preferences

Cuisine Preferences

MajorityMinority

Non-Indian Cuisines

Chinese





BACK

MajorityMinority

non-Indian Cuisines

Yes

MajorityMinority

Indian Cuisines

Yes

MajorityMinority

Importance

No clear leader; cost, foodtaste, hygiene standards, staff

behaviour, and quality ofservices (quick delivery etc.)

are top five factors

MajorityMinority

Satisfaction

No clear leader; higher dissatisfactionagainst service staff behaviour, cost,

hygiene standard maintenance, convenientlocation and availability of parking space

etc.

Critical Aspects &Satisfaction

Readiness for a NewOption




Respondents’ Profile (1/5)

BACK

Lucrative employment opportunities present in Hyderabad attracts many from across India to the city.

Andhra Pradesh, especially Hyderabad, boasts of being served by many leading higher education institutions in a range of streams; students

from various other states reside in Hyderabad while pursuing their professional courses.

Presence of population form other states creates a demand for variety of cuisines in the city.

Fair Gender

Representation

High Level

of Education (%)

Source: ROI Primary Research & Analysis

NoResponse- 2

Less than orequivalent tohigh school - 3

Graduates andpursuing - 53

Post graduatesand

pursuing - 42




33

29

13

19

6

AP, 65

Other States,

35


BACK

Apart from the migratory working professionals from across India, there are significant number of business owners, especially from Gujarat

and Rajasthan, based in the city for several generations now. An example would be the owners of the famous Reliance Bakery, Begumpet,

serving the city since late 80s, who are basically from Gujarat.

City’s population has a healthy number of people from other states; Gujaratis and North Indians lead the pack; this is also supported by

the presence of social establishments such as Gujarati Samaj in the city

In terms of food, Indians are traditionally known to prefer their origins; enhanced by this, the city has many restaurants representing a

range of cuisines.

Presence of Significant Number

of Non-Andhrites (%)

Source: 1. ROI Primary Research & Analysis

2. Gujarati Samaj website





BACK

Hyderabad is a known name for its thriving knowledge-based employment sectors (IT/ITES, BPO, KPO etc.); many of the Indians

employed in the sector are well-travelled across the world to be able to develop the taste for globally accepted culinary styles –Thai, Japanese, Korean, Arabic etc.

Many foreign citizens, employed at the multinational technology firms with operations in Hyderabad Ψ, are frequent visitors to

the city.

Based on these factors, the city has many restaurants offering Indian and non-Indian cuisine verities today.

Representation of

Employment Sectors (%)

Source: ROI Primary Research & Analysis,

Ψ - Indiamike.com

IT/ITES36

Selfemployed

19

Government10

Banking7

Studying9

OtherSectors

12

No response7

Other sectors Include

Other Manufacturing, Life

sciences, Education, and

Tourism




20 K<x<60 K,

33

x<20 K, 35

60 K<x<100 K,

18

No response, 9

x>100 K, 5



BACK

Growing number of families with more than one working member is a normal trend nowadays; due to this average monthly

household income is on the rise.

Knowledge-based services sector, represented by some of India’s best known global names and other MNCs, is a proven pay master

to contribute towards a healthy spending power of its work force.

Population with higher spending power is usually found to be more open to newer choices including the food.

Bread-winners

in the Family (%)

Average Monthly

HouseholdIncome (%)

Equal to

and above

two, 51

One, 49




x>7, 8

5<x<7, 13

x<2, 23

2<=x<4, 56

BACK

Hyderabad, as one of the key metros in India,

has a population mix highlighted by the

following: growing number of working couples,

high number of working bachelors and students.

More than 75% of respondents indicated that

they have more than two members in the

family.

All of the above factors put together converts

into high demand for various dining options.

Marital

Status (%)

Family Size(%)



Married53

Single47




Preferred Medium for Food Related Information

BACK

The Most

Trusted Sources(%)

When it comes to food, people tend to trust the word of mouth – suggestions from friends and relatives; print media (advertisements in

the local News papers, magazines, and leaflet distribution) appears to be the most reliable option for the restaurants owners in the city.

Beyond these two, the growing use of technology based personalized and focused mediums, especially sms etc., is eye catching in the

recent times.


Direct Channels Indirect Channels

Word-of-mouth

37

Technologybased

messages1

Print Media1

Outdoor

Advertising5

TV/Radio8




Prefer non-

vegetarian,

occassionally

vegetarian,

73

Pure

vegetarian ,

27

Dine-in, 57

Home

Delivery, 43

Respondents' Food Preferences


BACK

Significant number of Hyderabad population shows higher preference for non-vegetarian food over pure vegetarian food; as indicated by

respondents, majority eat both veg and non-veg food but when they have food from outside which on an average is about 8-10 times a

month in case of working bachelors they tend to go for non-veg in about 6 times. In line with this there are lesser number of restaurants

serving pure vegetarian dishes in the city.

Significant number of working bachelors and working couples mostly feel too tired after the hectic schedule at the office and rely upon

out-side food; they either grab a bite on their way back or prefer their food to be served at their door step by any of the outlets in the

vicinity. For example, in and around Shamlal building locality in Begumpet, one of the key areas in the city with high number of working

population, has many small eateries as well as standard restaurants offering a convenient option of quick home delivery.

Vegetarian Vs

Non-vegetarian(%)

Dine-in Vs

Home Delivery(%)




North I ndian,

36

South Indian,

41

Gujarati, 13

Others, 4Rajasthani, 6

Indian Cuisines

BACK

Predominant presence of locals and adjacent southern states residents makes South Indian the most favoured cuisine type in the city;

quick served southern varieties - Dosa, Idli, Vada and Aloo-Bonda etc. – remains favourite breakfast amongst even north Indians staying

in the city and due to this there are numerous ‘Tiffin centers’ and mobile idli vendors on cycle at every nook and cranny of Hyderabad.

Spicy and rich North Indian curries together with a range of breads remain a most widely accepted as the ‘Indian taste’ globally and it

also prevails in Hyderabad as indicated by the respondents’ preference above.

Based on their status of the ‘most preferred alternatives’, the city has a few names serving authenticate ‘Gujarati Thali’ and

Rajasthani combo of ‘Dal-Bati and Churma’ etc.


Overall Cuisine

Preference Rank (%)

Others Include Bengali,

Assamese etc.food

varieties




Indian Cuisines: Preferred Restaurants

BACK


Restaurants

Preference Rank

Bengali Rajasthani Gujarati North Indian Hyderabadi Biryani South Indian

Cuisines Preference Ranking

Restaurants’Preference

Ranking

HIGH

LOW

HIGH

Gujrati

Bhojanalaya

BombayVihar

Balaji

RajasthanFood

House

KolkataFoodeez

Dumpukht

Dakshin

SouthernSpice

Apart from the restaurants appearing in the exhibit above, there are countless ‘Tiffin centers’, ‘Dhabas’, ‘Curry-points’, Unnamed local

food joints and mobile Idli vendors on bicycles spread over the city serving many. Though many such joints may fall into unorganized

category, are understood to have their regular, loyal customer base in the localities mainly serving their daily food needs - daily

breakfast and meals.




Others, 11

Chinese, 48

Italian, 41

Others Include globally accepted international cuisines

such as Thai, Japanese, Korean, and Arabic etc.

Excepting the widely accepted Chinese (Noodles and

fried rice) and Italian (Pizza and Pasta etc.) food, the

restaurants serving non-Indian foods are still found to be

associated with the five-star hotels catering to the elite

class.

Non-Indian Cuisines

Source:1 ROI Primary Research & Analysis

2. TEA website, 3. AF website BACK

Hyderabad, with its world famous Nawabi heritage, is one of the leading tourist destinations on the Indian map attracting significant

number of foreign nationals.

Presence of various foreign national associations such as Twin-cities Expatriates Association (TEA), Alliance Française etc., an initiative

strongly supported by the expatriate community such as Wings School, and wider availability of publications targeted at expat community

such as ‘Hyderabad - An Expat and NRI survival guide’ clearly indicates a presence of significant number of expatriates in Hyderabad; major

nationalities include Americans, British, and French etc.

Going by the fact that TEA members organize regular weekly meets at Walden Club, Whisper Valley, it is safe to assume that these

expatriates, employed in various sectors including IT/ITES, BPO, KPO, and NGO etc., are regular residents of the city for long durations.

Buoyed by this, there are number of non-Indian cuisines (especially globally accepted Chinese, Italian, Thai, Japanese, and Korean dishes)

serving restaurants in the city.

Overall Cuisine

Preference Rank (%)




Non-Indian Cuisines: Preferred Restaurants

BACK


Restaurant

Preference Rank

Arabic Japanese Thai Italian Quick serve food Chinese

Olives &Cheese

Cuisines Preference Ranking

Restaurants’Preference

Ranking

HIGH

LOW

HIGH

Apart from the restaurants listed above, there are countless others spread over the city offering Chinese (mainly noodles and fried rice

varieties), Italian (mainly Pizzas) to cost conscious middle and lower class. Though many of these may fall into unorganized category,

are understood to have their regular, loyal customer base in the localities.




12

11

10

9

8

7

6

5

4

3

2

1

Cost

Food taste

Cleanliness

Service staff

Quality service

Wide range of cuisines/dishes

Location (convenient)

Brand name

Parking facility

Goo d ambience

Availability of wine

Separate family space

Reasons for Preferring a Restaurant


BACK

Selection Criteria

(Relative Importance)

Respondents were asked to rank (12-for the highest importance and 1-for the lowest importance) key aspects for preferring a

restaurant/food joint.Respondents, across categories, have indicated cost of food, food taste, hygiene, warm & responsive staff and quality ofservices as the key aspect while choosing a restaurant.

Respondents belonging to upper-middle class (higher education levels, higher monthly incomes and employment in knowledge-based services sector) show higher preferences for factors such as ‘Range of cuisines’, ‘Brand Name’, ‘Good ambience’, and‘Availability of wine’ etc.




10

10

8

6

6

6

4

5

2

2

2

1

Cost

Food taste

Cleanliness

Service staff

Quality service



Brand name

Parking facility

Goo d ambience




BACK

Respondents’ satisfaction ranking (12-for the highest and 1-for the lowest) for various important factors is depicted in the exhibitabove

Reasons for Preferring a Restaurant

Selection Criteria

(Actual Satisfaction)



Field Services Courtesy:

Sindhuja Consultants 23

2

1

2

3

2

1

2

0

2

1

0

0

Cost

Food taste

Cleanliness

Service staff

Quality service



Brand name

Parking facility

Goo d ambience



Decision Making Process – Need Gap


BACK

Satisfaction ranks are deducted from the importance ranking to arrive at the gap plotted above; positive gap suggestshigher dissatisfaction against a particular factor and vise-versa.

Higher dissatisfaction is prevalent around tpopics such as service staff’s responsive and warm behaviour towards thediners, convenient location with easy parking facility etc.

Selection Criteria

(Gap Between Importanceand Satisfaction)





Open to a new restaurant?


BACK

Readiness for a New Indian & Non-Indian Dining Option (%)

Little less then 90% of respondents indicated that they are open to explore a new dining options serving Indian cuisines;this definitely is a positive indication for any investor looking at opening a new Indian restaurant in Hyderabad

Close to 60 percent of respondents were open to a new restaurant offering a non-Indian cuisine variety; relatively lowernumber for this category as compared to Indian cuisines is quite obvious given the fact that varieties such as Thai,Japanese, Korean, Malay, Arabic, Lebanese, Turkish, Mexican etc. are yet far away from being appealing to the Indianmass. Probably this also explains the trend of restaurants offering these ‘exotic’ cuisines are yet very limited in numbersand are mainly part of five-star hotels where the upper class frequents. Familiarity to exotic dishes’ names from theabove culinary styles is largely considered to be a ‘style quotient’ enhancer.

29

43

28

13

48

39

Yes No May be

Indian cuisines

Non-Indian cuisines





Diners’ Voices


BACK

“Hyderabad food scene is

quite vibrant, at least to me,

with enough cuisine options

with plenty of names under

each one. Prices at some of

these places could have been

bit low to suit to the normal

pockets”

- PM, 23, Bachelor M,

Software Professional from

Hyderabad

“Frequent client-site stays at places in the European countries and USA had provided

ample opportunities (to me) to develop taste for various international cuisines; so it is

heartening to see varieties especially my favourite Japanese sushi etc. to be available

here in Hyderabad”

- RA, 32, Married F, IT Professional from Gurgaon

“No matter what they keep saying in their

marketing communications, hygiene

standards at many of restaurants still

remains quite appalling issue ”

- JJ, 24, Bachelor M, Sales Professional

from Rajkot“There are many good places

here where we friends go out

for various occasions; traffic

nowadays is horrible

especially on Secunderabad

side but food joints in Banjara

Hills have easy parking, nice

ambience etc.”

- RS, 23, Bachelor F, MBA

Student from Jodhpur

“Every one, especially kids, in the

family just love Dhaba’s real Punjabi

food at least once a month. Many of

them on out-skirts to provide an

opportunity for an outing, easy parking

and at the same time they are quite

cheaper compared to big names”

- AP, 47, Married M, Self employed

from Delhi

“(At) some places, the staff behaviour is

an issue. Either they will be too

meddlesome or they won’t pay attention;

you may complain but beyond a normal

sorry from a senior guy nothing really will

come your way. Especially with prices they

charge, something should be done”

- YB, 29, Bachelor F, BPO Professional

from Kolkata

“I have been to the other metros in

India; I think Hyderabad is doing quite

good in terms of good restaurants with

plenty of food varieties”

- AK, 28, Bachelor M, Pharma

Professional from Hyderabad





Conclusions (1/5)

BACK

Hyderabad population mix is highlighted by the following:

A little less than 35% of the population is from various other Indian states, based here due to the work and business

related opportunities presented by this forward-looking metro; presence of this mixed population creates good

demand for restaurants serving a wide range of cuisines.

95% respondents (53% graduates and 42% with professional certifications) are well-educated; knowledge-based

services remains the major employer sector (36%) offering higher salaries and offers plenty of opportunities to travel

across the globe on client sites. Work force from the sector has the higher spending power and a higher awareness of

globally accepted cuisine varieties and service standards prevalent in the restaurant sector world over to create a

demand for various non-Indian cuisines such as Thai, Japanese, Korean, Malay, Arabic, Lebanese, Turkish etc. apart

from the two well accepted varieties – Chinese and Italian.

Healthy number of working bachelors and students (47%) present in the city, coupled with the facts that in almost 70%

cases the family size is more than two and in a little over 50% of families have two or more members working creates

a suitable environment for a regular demand for out-side food.

For information on local dining options, standard channels – ‘word of mouth’ and print media remains the most trusted ones

with about 90% preference; noteworthy is a presence of technology based communications especially sms which is direct-to-

the-target.





Conclusions (2/5)

BACK

With comparatively higher number of locals, other South Indians, North Indians and Bengalis present in the city, preference

for non-vegetarian scores way high over (73%) that for the pure vegetarian food varieties.

While over all preference for dine-in is high at 57% , due to the presence of significant number of students, working bachelors

and growing trend of working couples with prevalent odd work timings especially in the knowledge–based services sector, the

preference for convenient options of take-away and home-delivery is significant (43%).

In general, Indian cuisines score well over their non-Indian counterparts.

Within Indian category, Southern dishes have the highest number of takes (41%); the key factors behind this should be

higher presence of locals. Even the bachelor North Indians based in the city also opt for ready-to-eat and easy-to-find

breakfast items such as Dosa, Idli, Vada, Upma, Aloo Bonda etc. Adding to these, Hyderabadi Biryani also remains the

most favourite even amongst diners from other states due to its world famous tag apart from the charm created by its

inimitable cooking style and the taste. Preferred names serving this variety are:

Chutneys – three outlets; though actually a multi-cuisine restaurant, is the long standing and the most widely

accepted name for its number of famous south Indian dishes.

Minerva Coffee Shop – two outlets; despite serving a range of cuisines, it is more famous for its taste of South

Indian varieties. Others include, Anjappar’s Chettinad, ITC’s Dakshin and Southern Spice.

For Biryanis, the most preferred names are: Paradise, Bawarchi, Café Bahar, Hyderabad House and Dumpukht

at ITC Kakatiya Shereton





Conclusions (3/5)

BACK

Following closely is the Punjabi food at 36%; oily, spicy curries with a wide range of breads reigned by the ‘Stuffed

Parantha’ find its supporters in many including some young South Indians with taste for new varieties.

Ohri’s – A part of Ohri’s Group of Hotels & Restaurants established since 1981 has many outlets offering a

range of cuisine categories with operations in Bangalore also; the name rules the roster of North Indian taste

according to this study.

Our Place – equally voted by students as well as professionals for North Indian food; also preferred for its live

Ghazal renditions and appealing interiors on the rocks with wide-spread greenery for which it won the

coveted award of the `most eco-friendly restaurant’ in the year 2002 by the Department of Tourism.

Others include Tabla, Angeethi and Sahib Sindh Sultan (both are part of BJN Group; one of the leading player

in the food services sector in the country with operations spanned across Mumbai, Bangalore, Gurgaon, Jaipur

and Pune), Nirvana (a part of Zafraan Group; one of the leading player in the food services sector in the city,

which also operates in Pune) and Punjabi by Nature (a prominent name in NCR with four outlets since 2002

and entered Hyderabad in 2007) .

A small number of restaurants serving authentic Rajasthani (Dhola ri- Dhani and Ohri's Jiva), Gujarati Thali (Rajdhani –

a part of Encore Hotels Pvt. Ltd. has 20 outlets in Indian cities and one in the UAE; three more planned launches) and

Bengali food (Kolkata Foodeez) are able to win their loyal customers within the long established communities from

those regions.





Conclusions (4/5)

BACK

In non-Indian cuisine styles Chinese remains the most widely embraced across classes at close to 50%; the city offers

plethora of options including the few captured in the study:

The Oriental Pavilion (a part of Hotel Fortune Select Manohar) leads the pack with Chinese Pavilion following.

The others include Ming’s Court (a part of Ohri’s Group of Hotels & Restaurants), Mainland China (a Part of

Speciality Restaurants Pvt. Ltd., established since 1995, is present across 15 other Indian cities and an outlet

in Bangladesh), Shanghai Dice (a part of the city based Zafraan Group), Aromas of China (a part of BJN Group)

and Nanking (one of the oldest Chinese food destinations in the city)

Quick served food category (Sandwiches and Pizzas etc.) is supported equally by the young crowd for its ‘cool’ tag and

by working people for its convenience; beyond this, the proliferation of mall culture in the city has also helped these

players operate through food court based Quick Serve Restaurant format. The list includes the likes of Mc Donald,

Domino’s, Subway, KFC, Pizza Hut and Pizza Corner.

Italian food serving outlets include the Little Italy (Business venture of Mr. Raj Mehta, originated as La Pizzeria in

Pune in 1988, is now has 25 outlets in 18 Indian cities), IndiJoe (a part of BJN Group) and Olives and Cheese.

Thai food appears to be slowly picking up in the city; the key names in this category are the Oriental Pavilion, Syn

Asian Grill & Bar (a part of Taj Deccan).

Japanese cuisine mainly is served at restaurants associated with top-end hotels in the city; leading name under this

study are: Collage at Ista Hotel and Arabic food category witnessed two names- Dastar and 4 Seasons.





Conclusions (5/5)

BACK

Respondents, across categories, have indicated cost of food, food taste, hygiene, warm & responsive staff and quality ofservices as the key aspect while choosing a restaurant.

Higher dissatisfaction is prevalent on areas such as service staff’s responsive and warm behaviour towards the diners,convenient location with easy parking facility etc.

Little less then 90% of respondents indicated that they are open to explore a new dining options serving Indian cuisines; this

definitely is a positive indication for any investor looking at opening a new Indian restaurant in Hyderabad

Close to 60 percent of respondents were open to a new restaurant offering a non-Indian cuisine variety; relatively lower

number for this category as compared to Indian cuisines is quite obvious given the fact that varieties such as Thai, Japanese,

Korean, Malay, Arabic, Lebanese, Turkish, Mexican etc. are yet far away from being appealing to the Indian mass. Probably

this also explains the trend of restaurants offering these ‘exotic’ cuisines are yet very limited in numbers and are mainly part

of five-star hotels where the upper class frequents. Familiarity to exotic dishes’ names from the above culinary styles islargely considered to be a ‘style quotient’ enhancer.




Sindhuja Consultants 31BACK

THANKS

Contacts:Mr. Ghanshyam GadhviBusiness Consultant

Result Oriented Intelligence (ROI), HyderabadPhone: +91 40 3060 7352Mobile: +91 95503 65788E-mail: [email protected]: www.theroi.in

Are you a forward looking food service firm keen on gauging satisfaction level of your customers, employees and

suppliers?

Do you, as a restaurant owner, feel the need to learn specific preference of your important market segments?

Is your organization in need for any kind of analysis on data present in your systems with an aim to identify

trends to support your strategic direction?

Does a detailed competition profile/peer-benchmarking appeal you?

Do you feel the need to have regular updates, in the form of a newsletters, on food service sector ?

Are you an investor interested in food service sector and need a detailed market feasibility study to make

an informed decision?In case any of the above is relevant to you, we at ROI would be glad to discuss it with you. Our contacts are

mentioned below.

Note: This report is a second of a series of brief reports on Hyderabad market by ROI after its first one on schools. Other sectors, on which

we are readying reports, are – Banking, Real Estate etc.

ROI copyright, conditions of use : You may copy and publish the information with the consensus of ROI, provided that you do not make commercial use of it and that youindicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way.

Date post:	08-Apr-2018
Category:	Documents
Upload:	vishal-jaiswal
View:	221 times
Download:	0 times

Restaurant Shy Der a Bad Diners Views

Documents