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  5. Classic Breakfast and HSPB Test Market Canada Feed
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Hello Classic Breakfast and HSPB Test Market Regions:

You are invited to participate in our survey for Classic Breakfast and HSPB. Your responses to this survey will be used to continuously improve our planning and execution of future test markets and product launches. Please take a few minutes to provide your feedback.

If you have any questions at any time about this survey or the procedures, please do not hesitate to contact Erica Pohjola-Nedelko at (905)339-6100.


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 your restaurant?
 
Owner
 
General Manager
 
Manager
 
Assistant Manager
 
 
 
* Which Test Market region are you from?
 
British Columbia
 
Ontario
 
Prince Edward Island
 
Quebec
 
 
 
Training
 
 
 
* Could you effectively train and prepare your Team Members with the training materials provided?
 
Yes
 
No
 
 
 
* Are there any other training materials or training tools you would like to see in future training sessions or test markets?
 
Yes
 
No
 
 
 
Please provide details of the type(s) of training tool(s) you would like to see in the future.
   
 
 
 
Operations Execution
 
 
 
* Were your Team Members able to use the packaging visual guidelines for the À la Carte HSPB cup to serve the proper portion of 4.5 oz.?
 
Yes
 
No
 
 
 
* Were your Team Members able to use the packaging visual guidelines for the Classic Breakfast platter to serve the proper portion of 4.5 oz.?
 
Yes
 
No
 
 
 
Please explain any challenges your Team Members experienced with serving the proper portion of 4.5 oz. in the packaging for both the À la Carte HSPB cup and the Classic Breakfast platter.
   
 
 
 
* Did you experience challenges with keeping up to Guest orders for HSPB?
 
Yes
 
No
 
 
 
Please explain if there were any challenges with having the HSPB ready to serve Guests and, is so, which specify time(s) of day.
   
 
 
 
* Did you experience any challenges with having all breakfast items ready to serve during breakfast hours?
 
Yes
 
No
 
 
 
Please explain any challenges your restaurant experienced with having all breakfast items ready to serve during breakfast hours.
   
 
 
 
* How did you promote the Classic Breakfast and HSPB to Guests?
 
Sampling
 
Suggestive selling
 
Survey
 
None of the above
 
Other

 
 
 
* Has Classic Breakfast and/or HSPB impacted your service times during peak breakfast service hours?
 
Yes
 
No
 
 
 
Please explain how your service times during peak breakfast hours were effected by the Classic Breakfast and/or HSPB.
   
 
 
 
Equipment/Smallwares/Packaging
 
 
 
* Please indicate your DHC (Dry Hold Cabinet) placement:
 
Double stacked with your HHU (Hot Hold Unit)
 
Triple stacked with your HHU
 
Below your toaster (with toaster on stand)
 
Under counter (in retrofited stainless steel cubby hole)
 
Other
 
 
 
Please indicate the placement of the "Other" location for your DHC.
   
 
 
 
* Do you feel that the DHC meets the capacity your restaurant requires to effectively sell the HSPB during breakfast service hours?
 
There is enough capacity
 
There is too little capacity
 
There is too much capacity
 
 
 
* Where did you place the À la carte cup dispenser?
 
On the wall near the DHC
 
Under the counter
 
On another piece of equipment
 
We did not use the À la carte cup dispenser
 
 
 
Please comment on where you installed the À la carte cup dispenser and how you mounted it.
   
 
 
 
* How many potato baking sheets should be part of the required smallwares for a National Launch?
 
1
 
2
 
3
 
Other

 
 
 
Please comment on the new potato baking sheet.
   
 
 
 
* How satisfied are you with the À la carte HSPB cup?
 
Completely satisfied
 
Very satisfied
 
Fairly well satisfied
 
Somewhat dissatisfied
 
Very dissatisfied
 
 
 
Please share feedback you have regarding the À la carte HSPB cup.
   
 
 
 
* How satisfied are you with the Classic Breakfast platter?
 
Completely satisfied
 
Very satisfied
 
Fairly well satisfied
 
Somewhat dissatisfied
 
Very dissatisfied
 
 
 
Please share any feedback you have regarding the Classic Breakfast platter.
   
 
 
 
Waste Management
 
 
Please share your average daily waste of HSPB.
Portion(s)
1-3
4-6
7-9
More than 9 per day
 
 
Please share the time(s) of day in which you had HSPB waste
Time(s)
7am
8am
9am
10am
11am
12noon
No waste
 
 
 
Marketing Support
 
 
 
* Would you like to see any other POP elements or communication materials used to display new products in your restaurant?
 
Yes
 
No
 
 
 
Please share what other POP elements and/or communication materials you would like to see.
   
 
 
 
Guest Feedback
 
 
 
* Did you receive any Guest feedback in regards to the Classic Breakfast or the HSPB?
 
Yes
 
No
 
 
 
Please share the feedback you received from your Guests regarding the Classic Breakfast and/or the HSPB.
   
 
 
 
* How did your restaurant distribute the Guest Surveys from March 19 to April 1 to your Guests that ordered the Classic Breakfast or HSPB?
 
Bag Stuffer
 
Handed to Guest along with order
 
Placed on counter (near register or at pick-up area)
 
We did not distribute the Survey
 
Other

 
 
 
Please share any Guest feedback you received about the Homestyle Hashbrown removed from our breakfast menu during this time.
   
 
 
 
General
 
 
 
Please provide specific examples of any challenges you experienced or successes you achieved during the Classic Breakfast and HSPB Test.
   
 
 
 
Would you change anything specific to the Classic Breakfast and HSPB program prior to a National Launch?
   
 
 
 
If you have any comments about the Classic Breakfast and HSPB Test that were not captured in this survey, please share them below.
   
 
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