This point of view is deem reasonable when Kano (2001, cited in Högström, et al., 2010) claimed that an effective service attribute are dynamic and may changing over category. When the importance of service quality appears to be varied across different customer markets, the impact of experience towards the creation of value and satisfaction is different for high level and low level service quality, which subsequently, suggests that service quality may be good to be proposed as a moderator that alters the influence of experience on value and satisfaction. As a consequence, we could say that experience influences value and satisfaction level later. When service quality interacts with experience, it is expected to alter the strength of association between experience and value, which in turn influences satisfaction level. The effect of service quality on this relationship is expected to be significant because service quality has been proven to affect value positively (Andreassen & Lindestad, 1998; Cronin et al., 2000; Lai et al., 2009).
Final Menu Presentation: After the trials and error solving of testing then come the final step which is Final Menu Presentation. This is the final step of menu product development planning. In this step the final menu after testing and checking is presented to the customers and according to their order of desired food, the dishes are served for them. If the customer becomes satisfied then he/she will come again and for the business it will generate profit to keep the business cycle going
Chapter1 Introduction As KFC’s Chief Executive Martin Shuker nails, the boom of KFC in Ireland is attributed to the phenomenon where consumers are attracted towards food outlets where they feel that they can get quality food at a reasonable price. But the fact remains that to make the consumers feel that they are getting their money’s worth, every organization has to have a promotion plan to pitch their leading products. For the marketers sales advancement is a vital device and its centrality has been developing apparently throughout the years. The impact of growth of sales promotion depends on different ambit such as consumers’ price perceptions, brand choice, brand switching behavior, evaluation of brand equity, effect on brand perception
In the restaurant business, the term engineering refers to menu – the process of creation the perfect menu to entice customers and keep them coming back to order the same dish or try new ones. On the whole all these deeds refer to marketing. Menu design isn’t just something that is thrown together! It’s based on strategically arranging items so the dishes the restaurant want to sell more of (or are already big sellers) are prominently displayed.  Menu engineering maximizes restaurant’s profitability as it subconsciously leads customers to buy what the restaurant want them to buy.
Last of all, Value-in-use is customer’s perceived value during the usage or consumption of a product (Woodruff, 1997) and it occurs in two stages such as purchase and consumption experience. On the other side, value proposition in anticipation and remembering stages of experience may not be sufficiently explained by previous approaches and according to holistic experience perspective, value should be provided in every stage of experience. Thus, in this study the concept of value will be used as perceived value of the customer in every stage in of his experience (Turnbull,
Frequent Diner The restaurant’s marketing plan will include an active Frequent Diner program. The program will allow us to reward our guests for their continued patronage. The program shall have flexibility to allow us to be creative in our reward structure. Additionally, it should allow us to adapt to changing market trends. We anticipate implementing a Frequent Diner program as a function of our POS (Point of Sale) system.
This evaluation based on the difference between their perceptions of service received and customer’s previous experience on service delivery. Cronin also suggest that service quality has significant relation with customer satisfaction ( Cronin & Taylor, 1992). Caruna describes the
Sidonia Otilia Cernea et al.  deals with the presentation of the single-channel waiting line systems with Poisson arrivals and exponential service times. Authors merely presented the single-channel waiting line model, with example on a fast-food restaurant. It is found that, the waiting line models play a key role in highlighting the operations effectiveness and hence the need of improving their characteristics. In order to improve the operations within the waiting line, either increase the average service rate or add new service channels.
It elucidates the reason for loyalty and what can be improved at each of the fast food outlets. It also opens doors for customers switching by showing how to get customers to switch from their favorite brands. Methodology Data was collected using two different
Many studies have analyzed the relationship between customer behaviour patterns and according to these findings, customer satisfaction influences repurchase decisions, increases loyalty and leads to positive word of mouth. Satisfaction can be determined by objective factors such as product and service features or subjective factors such as customer need, emotions etc. Since customer satisfaction has been such an important factor in determining business results and profitability, numerous studies have been done in this regard. Given the hospitality industry, Atkinson (1988) stated that security, courtesy of staff, value for money, cleanliness define customer satisfaction. Knutson (1988) was of the opinion that room cleanliness, comfort, friendliness of staff and prompt service influence satisfaction.