Assessing Stakeholder Feedback Criteria Design And Create ✓ Solved
Assessing Stakeholder Feedback Criteria Design and create
This Stakeholder Analysis Report has been produced to document Papa Bob’s BBQ Shack’s approach to determining if the introduction of the new Honey Mustard Rubbed Ribs has been successful during our product launch period. Several research methods were considered but the final decision was made to conduct a survey of current customers and residents local to the Papa Bob’s BBQ Shack restaurant locations.
The latest trend in the Rib and Barbeque restaurant industry is to use rubs as opposed to sauces. A rub is a blend of dried spices, herbs and flavors which are applied to the ribs prior to being smoke and prepared. Since its opening in 1993, Papa Bob’s BBQ Shack’s barbeque sauces have become locally renowned for their consistent and unique flavors. Previous attempts to change or add new sauces were not easily adopted by consumers; many attempts were scrapped after the introduction phase. In order to keep our menu contemporary, we try to add new flavors to our menu as regional and industry trends arise. Several area restaurants have had some success with dry rubbed offerings and Papa Bob wanted to present his family’s secret dry rub recipe as well.
In order to identify the stakeholders for this project we determined our current restaurant patrons were the best place to start. As they came into the restaurant, our wait staff introduced the Honey Mustard Rubbed Ribs as a new menu selection. After their meal, patrons were asked to take our survey. We also did a mailing to the local residents around each restaurant location and invited them to come in and try our new Rubbed Ribs. Again, when they finished, we asked them to take our survey. Finally, patrons at our Stadium location were given a free sample of the new rib recipe and then were asked to participate in a survey.
Several different analysis techniques were discussed ranging from developing several focus groups to brainstorming sessions and even stakeholder interviews. However, after the process of stakeholder identification was completed, it was determined that conducting a survey would be the best fashion to accumulate the data we required in order to conduct the analysis that would best meet Papa Bob’s needs.
When determining the timeline of the activities required to accomplish the tasks necessary to launch a new type of ribs into Papa Bob’s menu, we needed to be sure we allowed enough time to do this project correctly. This included sufficient time to develop and introduce the new product, as well as allowing enough time for it to be tested, evaluated, and adopted by our patrons.
Our survey aimed to address several key questions: first, we wanted to determine if our attempts to get people to try our new recipe were successful. Second, we sought to measure how our ribs tasted to determine if the recipe was being accepted or needed any modifications. Furthermore, we aimed to gauge our perceived value in comparison to expectations based on previous visits to our restaurant and other area restaurants. Our goal was to see how Papa Bob’s rib flavor compared to other local and national brand restaurants in the area. We also inquired about recommendations from those who tried the ribs on whether they would endorse our restaurant to others and if not, why. Finally, we explored how successful our servers were at upselling tickets by adding side dishes.
Survey results were compiled from a sample size of 20 respondents. Notably, 100% of surveys were fully completed; no partially completed surveys were submitted. The majority of respondents (70%) had tried our new offering. On a scale of 1 to 10 (with 10 being the highest), the average rating for sweetness, tanginess, level of heat, and overall flavor ranged between 6.2 and 8.5. Despite the current price of $12.95 for a half slab being regarded as a good value, it suggests an "introductory price" might encourage trial and enhance perceived value.
In comparison to competitors, most survey respondents indicated that Papa Bob’s was equal to or superior when compared to local, regional, and national restaurants. Additionally, 75% of respondents expressed being either extremely or moderately satisfied with their dining experience at our restaurant. However, as 45% were only moderately satisfied, we identified that enhancing the dining experience must be our next priority. The likelihood to recommend our new product stood at 50% being very or extremely likely, while 40% were moderately likely. A notable portion (15%) admitted they would not recommend our product due to disliking the flavor.
Analysis of our survey results revealed that while we were generally pleased with the feedback, a significant portion of the respondents indicated that our method of introducing new menu items still required improvement. The feedback confirmed our flavor profile resonated positively with patrons, which is essential for ensuring the new menu item's success. Additionally, our pricing strategies were well-received, with only 5% of the population considering the value poor.
Overall, the gathered data illustrated a favorable reception of the new Honey Mustard Rubbed Ribs among patrons, indicating a majority approved of the flavor profile and satisfying overall experience. Recommendations from patrons for further enhancements provide us valuable insights for subsequent adjustments as we continue to refine our offerings to meet customer expectations.
Paper For Above Instructions
Introduction
This report provides a comprehensive analysis of a stakeholder survey conducted at Papa Bob’s BBQ Shack to gauge the introduction's effectiveness of the Honey Mustard Rubbed Ribs. This analysis aims to support decision-making on product offerings and customer satisfaction levels based on collected data.
Description of Business Issue
The evolution of consumer preferences in the barbeque restaurant sector indicates a shift towards dry rubs, instead of traditional sauces. As a well-established entity since 1993, Papa Bob’s BBQ Shack has strived to remain relevant by innovating its menu. Previous experiments with new sauces have been met with lukewarm reception, necessitating an informed approach to integration of new flavors, particularly the family-secret dry rub associated with Honey Mustard Rubbed Ribs.
Schedule of Activities
Identify Stakeholders
The initial stakeholder identification commenced with current restaurant patrons, alongside outreach efforts via direct marketing to local residents. In-restaurant surveys were also supplemented with free samples at various locations, notably aimed at satisfying customer curiosity and willingness to engage with the new product.
Select Analysis Techniques
After careful consideration of potential analysis methods, including focus groups and stakeholder interviews, the decision fell towards employing surveys to both ensure broader feedback and incorporate quantitative elements into the analysis.
Timeline of Activities
The project was divided into phases spanning over a projected timeline of six months, entailing the formulation of a business case, stakeholder identification, market research, survey design, distribution, analysis, and ultimate reporting on findings.
Flow Diagram
The flow diagram illustrating the inputs, tasks, and outputs of the survey project was designed to visualize the connections between stakeholder engagement, data collection, survey administration, and final analysis.
Description of Survey & Rationale Behind Questions
The survey comprised ten questions designed to elicit feedback on key performance indicators including customer acceptance of the new flavor, value perceptions, likelihood of recommendations, and overall dining satisfaction. Each question served direct analytical purposes, creating insights into customer preferences and areas of improvement.
Survey Results
The survey’s outcomes were overwhelmingly positive, with a noticeable majority expressing approval of the new ribs while also providing actionable feedback for boosting the dining experience and enhancing upselling techniques among staff.
Survey Analysis
Through quantitative and qualitative analyses, results indicated a strong acceptance of the new offering, alongside constructive criticism pointing towards areas that warrant attention to further elevate customer satisfaction.
Conclusion
In conclusion, the stakeholder survey at Papa Bob’s BBQ Shack has proven invaluable in offering insights about customer acceptance of the Honey Mustard Rubbed Ribs. The feedback garnered will undoubtedly shape future marketing and customer engagement efforts as we aim to continually refine our offerings and enhance patrons' dining experiences.
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