Exam 2: Understanding the Customer

The ____________is limited in the choice of what is available. These customers have little choice in what to eat, when and where to eat, and the price if a charge is made.

Name the four customer trends that will be key in shaping the restaurant industry over the next ten years.

The National Restaurant Association identifies your birthday as being the first reason for eating at a restaurant on special occasions. What special occasion comes second?

____________look for a menu with unique tastes related to regions of the country producing the ethnic cuisine.

Menus that are senior friendly should:

Describe how one might satisfy the lifestyle support or convenience goal.

Some researchers hire____________ who conduct one- on- one, on- the- street interviews with 18- to- 30- year- olds.

Explain the differences between mass market and status market.

The captive market seeks food in a social setting.

Explain how the goal of eating pleasure is met.

Americans tend to dine out when celebrating holidays and special occasions.

Explain how Bob Evans Farm satisfies children with the design of their menu.

A segmentation approach known as____________ believes that needs and life circumstances make those 55- and- over less receptive to marketing offerings.

Carefree diners forget about eating healthy when dining out and tend to be:

____________are interested in dramatic, unusual food presentations.

The major market categories found in the restaurant industry include:

A menu can be made more senior- friendly by serving smaller portions at lower prices.

Complaints about institutional food have less to do with the way the food is served and more do with the food itself.