| |
You are invited to participate in our survey for Beef Lasagna Casserole Test Market. Your responses to these surveys will be used to continuously improve our planning and execution of future new product launches and programs. Please take a few minutes to provide your feedback to the following questions.
If you have questions at any time about the survey or the procedures, you may contact Alf Au at 905-339-5982 or by email at [email protected].
Thank you very much for your time and support. Please start with the survey now by clicking on the Continue button below.
|
| |
|
|
|
| |
| * What is your position at the restaurant? |
| |
|
|
|
|
|
|
|
|
| |
| * Could you effectively train and prepare your Team Members with the materials provided? |
| |
|
|
|
|
| |
| * Is there any other training material or training tool that you would like to see for future roll outs? |
| |
|
|
|
|
| |
| Please provide details in regards to the type of training tool(s) you would like to see for future roll outs. | | |
|
|
|
|
|
|
|
|
| |
| * How long did Beef Lasagna Casserole take to thaw in the walk-in refrigerator from frozen? |
| |
|
|
|
|
| |
| * On a scale of 1 to 5 (1 being Very challenging and 5 being No issues), please rate your experience with space capacity for this promotion? |
| |
|
|
|
|
| |
| * Were your Team Members able to follow the cooking standard temperature for this product (between 165°F and no greater than 180°F)? |
| |
|
|
|
|
| |
| Please explain any challenges your restaurant experienced with following the cooking standard temperature range. | | |
|
|
|
|
| |
| * Did you experience any difficulties with replenishing product during peak periods? |
| |
|
|
|
|
| |
| Please explain any challenges your restaurant experienced with replenishing product during peak periods. | | |
|
|
|
|
| |
| * Were your Team Members able to follow the holding standard temperature range between 165°F-175°F? |
| |
|
|
|
|
| |
| Please explain any challenges your restaurant experienced with the holding standard temperature range. | | |
|
|
|
|
| |
| * Did you experience challenges with having all the lunch items ready by 10:00am (i.e. Chicken Strips, Chicken Pieces, Beef Lasagna Casserole, Chili and all required Soups)? |
| |
|
|
|
|
| |
| Please explain any challenges your restaurant experienced with having all the lunch items ready by 10:00am. | | |
|
|
|
|
| |
| * Did you have to cut back on your soup varieties to accommodate space for the Beef Lasagna Casserole? |
| |
|
|
|
|
| |
| How many soup varieties did you have reduce? | | |
|
|
|
|
| |
| * Were your Team Members able to properly portion Beef Lasagna Casserole (i.e. using soup ladle, filling to line)? |
| |
|
|
|
|
| |
| * Were your Team Members able to differentiate between the two size offerings? |
| |
|
|
|
|
|
|
|
|
| |
| * In which of the following areas, if any, did you experience stockouts from your distribution centre that stopped your restaurant from selling Beef Lasagna Casserole? (Check all that apply) |
| |
|
|
|
|
|
| |
| * Were your Team Members able to manage production with the 4 hour shelf life while minimizing waste? |
| |
|
|
|
|
| |
| Please explain any challenges your Team Members experienced with managing the 4 hour shelf life while minimizing waste. | | |
|
|
|
|
| |
| Was the product yield aligned with what the training guide communicated (6 bowls per bag)? |
| |
|
|
|
|
|
|
|
|
| |
| * Did the Marketing program and the POP material adequately communicate the Beef Lasagna Casserole promotion? |
| |
|
|
|
|
| |
| * Would you like to see any other POP elements used for national roll out? |
| |
|
|
|
|
| |
| What other POP elements you would like to see? | | |
|
|
|
|
| |
| Hospitality/Guest Feedback |
| |
|
|
|
| |
| * Did you receive any Guest feedback in regards to the Beef Lasagna Casserole? |
| |
|
|
|
|
| |
| Please share some of the feedback you received from your Guests. | | |
|
|
|
|
| |
| * Which bread option did your guests request with their Beef Lasagna Casserole? |
| |
|
|
|
|
| |
| * Did the terminology of small and large bowls make sense to your Guests and Team Members? |
| |
|
|
|
|
|
|
|
|
| |
| Please provide specific examples of any challenges you experienced. | | |
|
|
|
|
| |
| Would you change anything relating to the Beef Lasagna Casserole test prior to National Launch? | | |
|
|
|
|
| |
| If you have any comments about the test market that were not captured by the questions in the survey, please note them below. | | |
|
|
|
|
Loading...
