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  1. Surveys
  2. 2012
  3. March
  4. C
  5. Classic Breakfast and HSPB Test Market Feedback Ma
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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 Province/State are you from?
 
British Columbia
 
Ontario
 
Prince Edward Island
 
Quebec
 
Pennsylvania
 
 
 
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 peak breakfast hour service times 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.
   
 
 
 
Please share any feedback you have regarding the DHC.
   
 
 
 
* Did you use the À la carte Cup Dispenser?
 
Yes
 
No
 
 
 
Please comment on where you installed your À la carte Cup Dispenser and how you mounted it.
   
 
 
 
* Did you use the new potato baking sheet for baking the HSPB?
 
Yes
 
No
 
 
 
* Would you recommend that the new potato baking sheet be part of the required smallwares for a National Launch?
 
Yes
 
No
 
 
 
Please comment on the new potato baking sheet.
   
 
 
 
* Did you like or dislike the À la carte HSPB cup?
 
Like
 
Dislike
 
 
 
Please share feedback you have regarding the À la carte HSPB cup.
   
 
 
 
* Did you like or dislike the Classic Breakfast platter?
 
Like
 
Dislike
 
 
 
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) of day
7am
8am
9am
10am
11am
12noon
 
 
 
Marketing Support
 
 
 
* Did the Marketing POP elements and the communication materials provided to your restaurant adequately display the Classic Breakfast and HSPB Program?
 
Yes
 
No
 
 
 
* 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?
 
Yes
 
No
 
 
 
Please share the feedback you received from your Guests regarding the Classic Breakfast.
   
 
 
 
* Did you receive any Guest feedback in regards to the HSPB?
 
Yes
 
No
 
 
 
Please share any feedback you received from Guests regarding the HSPB.
   
 
 
 
* Please share how your restaurant distributed the Guest Surveys from February 6 to February 12 to your Guests that ordered Classic Breakfasts or HSPB (à la carte or in combo).
   
 
 
 
Do you have any suggestions on how to continue to improve the collection of your Guests feedback regarding new products being served in our restaurants?
   
 
 
 
Please share any Guest feedback you received in regards to the Homestyle Hashbrown that has been removed from your 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 relating to the Classic Breakfast and HSPB test 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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