BUSINESS RESEARCH METHODS PROJECT

ON
RESTO-BARS
 TABLE OF CONTENTS

INTRODUCTION ............................................................................................................................................. 3
LITERATURE REVIEW ..................................................................................................................................... 5
RESEARCH OBJECTIVES ................................................................................................................................. 7
RESEARCH METHODOLOGY .......................................................................................................................... 8
DATA ANALYSIS ........................................................................................................................................... 10
FINDINGS..................................................................................................................................................... 40
RECOMMENDATIONS ................................................................................................................................. 41
LIMITATIONS ............................................................................................................................................... 42
ANNEXURES ................................................................................................................................................ 43
 CHAPTER 1

INTRODUCTION

Restobars, are restaurants that have a bar in them. These started in the USA, and example of
popular are TGI Fridays, Hardrock, Hooters, places like that. Restobar, or as it is more commonly
called, a Gastropub; is a restaurant that specializes in craft beers and Gourmet food. For a good
meal and a drink, these are good places to visit. ‘RestoBar’ is a combination of 2 words i.e.
Restaurant + Bar so a short form made out of these 2 words i.e. RestoBar. A restaurant is
specifically a place where you can find food which can include anything related to eating. And a
bar is a place where you can find many kinds of liquor maybe along with tapas but not food.
Finally, a restobar is a place where you can find both the above things i.e. Food & Liquor at the
same place. Clubs usually attract certain types of crowds depending on the theme, could be a
gentlemen’s club or strip club, for men who want private dances, etc. There could be gay clubs
that are obviously catered to gays, Hip Hop clubs, if it’s the primary music played, or Techno
clubs, the same, or some can play certain type of music on certain nights. A lounge is usually a
cross between a restorbar, and normal bar, but typically more upscale, with modern or elegant
furniture, but no dance floors.

Restobar is derived from two words, restaurant and bar. A restaurant is a business establishment
which prepares and serves food and drink to customers in return for money. It can be paid before
the meal, after the meal or by a running tab. Usualy in a restaurant the meal is eaten within the
premises but many restaurants nowadays offers take-out and food delivery services. Restaurants
can be distinguished in different ways. The primary factors are usually the cuisine. It may
differentiate also on factors including speed, formality, location, cost, service, or novelty themes.
It also range from inexpensive and informal dining places that caters to people working nearby,
with simple food served in simple settings at low prices, to expensive establishments serving
refined food and fine wines in a formal setting. In informal dining, customers usually wear casual
clothing. In expensive and formal dining customers might wear semi-casual, semi-formal or
formal wear. Typically, customers sit at tables. Their orders are taken by a waiter, who brings the
food. After eating, the customers then pay the bill. The counter at which drinks are served by a
bartender is called the bar. It refers to a specialized counter where alcoholic drinks like beer,
wine, liquor and cocktails are served and will be consumed within the premises. Prospective
customers may sit or stand at the bar and be served by the bartender, or they may sit at tables
and be served by cocktail servers. Bars usually have entertainment stage like live bands, acoustic
artists, comedians, strippers and dancers. Bars usually with entertainment are often called music
bars or night club. Some of the features of restobars are –

High-Quality Food - A good restaurant sets a high standard for its food quality and ensures that
guests receive the same quality with every meal. Serving quality food can earn your restaurant a
good reputation and compel your guests to return for repeat visits. High-quality ingredients and
an experienced cook are important to serving good food consistently. A good cook understands
your guests' needs and works well with the kitchen staff to ensure that guests receive their meal
the way they ordered it every time.

Good Overall Experience - Providing good customer service in a clean environment helps to
enhance your guests’ overall experience of your restaurant. The staff who interact with your
guests should be courteous and maintain a positive attitude. Servers should know the menu well,
deliver guests’ food and drinks on time, and quickly address any issues that an unsatisfied guest
may have. All staff should help to keep the restaurant clean at all times, including the kitchen,
food preparation areas and any areas that guests come into contact with.

Different from the Rest - If your restaurant provides good food and service but is too similar to
other restaurants, customers may overlook your restaurant when deciding where to dine. A good
restaurant should have one or more unique features that stand out in a customer’s mind and
give it a competitive advantage over others. For example, your restaurant may be the only
restaurant in town that makes its ingredients fresh daily or it may have an amazing view of the
city that none of your competitors have.

Good Business Management - A good restaurant owner manages the business aspect of the
restaurant properly, which increases the chances that it can provide quality food and service
without interruption. Running your restaurant properly can also help boost your small business’s
profits. You must manage your restaurant’s finances, keep good records and stay current with
regulatory requirements, such as taxes and health inspections. For example, consistently paying
your vendors on time reduces the risk of running out of items on your menu.
 CHAPTER 2

LITERATURE REVIEW

1. A Research Paper On The Restaurant Services Market In India, Rohit Dhanota

India is one of the fastest growing economies in the world with an average growth rate of
7% over the past decade (The World Bank 2014). With a population of 1.2 billion, India
offers to be one of the most lucrative markets for consumer products, therefore attracting
a strong and continuous flow of investments in scalable businesses with a strong back end
supply chain. As the purchasing power of the middle class increase along with the
urbanization of smaller cities, the demand for quick service restaurants, fine dining and
casual dining restaurant will grow manifold in years to come. The estimated size of the
food and beverage industry is valued at USD 341 billion (Linklaters 2013) within which the
country’s restaurant sector is valued at USD 48 billion, with a potential to grow to USD 78
billion by the year 2018. Such demand represented by one of the most promising and
emerging markets in the world implies businesses to invest in a market with large
potential to flourish.

2. Ilonggo Native Resto Bar, Darel Anthony V

Ilonggo Native Resto Bar is one of the leading food establishments here in Panay Island.
The main branch of this restobar is located along the highway of the city of Iloilo, Diversion
Road, Mandurriao. It opens from 10 am until 10 pm during weekdays and during
weekends it opens from 10 pm until midnight. The whole structure of this restobar is
made up of native bamboo, woven grass mat, four inch light weight natural fiber
reinforced lime-pozzolanic concrete deck, lime plaster finish coat with broadcasted mica
flakes and cobwall with carved out niches, daylighting screen, and rainwater harvesting
from roof. It is like a tree house type of restobar and good place to dine. During night it
offers a free live band, singers, and a pianist as an entertainer while dining. You will really
enjoy the good taste of foods as well as the entertainment. It offers different specialties
of native foods that are originated by pure iIonggos, seldom to the eye of some
customers. It also offers drinks that are fresh, just like tuba, lambanog and rice wine. The
target market of this restobar is the Ilonggo itself, foreigner and the Filipino “Balik -
Bayan”. The competitors of this are those who are already offer native foods like Ponsyon
by Breakthrough at Plazuela, Ted’s, Uncle Tom’s, Mang Inasal and Buto’t Balat. But the
foods we offer has a great difference because of its signature dishes like sisig na kambing,
linabugang manok, pinangat na gabi, ginataang talbos ng kamoteng kahoy,etc. Not only
 are the foods native and original but also the ambiance as well. You can really experience
the nativeness of this certain restobar as you dine.

3. Factors Affecting Resto-Bar Customer Satisfaction: Imperatives for Philippine Restaurateurs Pursuing
Repatronage, Marc Zeasar

In a highly competitive sector such as the restaurant industry, entrepreneurs find it

difficult to keep afloat as they encounter constantly changing customer tastes and
preferences. Utilizing a face-to-face customer satisfaction survey of 96 customers of a
Philippine resto-bar, this study focuses on evaluating the level of customer satisfaction in a
Philippine resto-bar and determining which dining attributes or factors affect customer
satisfaction. Results show that while the resto-bar customer satisfaction ratings were highest for
variety of menu and for some food and beverage offerings factors such as food presentation and
freshness and temperature of food items, customer satisfaction ratings were quite low for other
factors such as coldness of beverages, food palatability, waiting time, appropriateness of price of
food and beverage offerings and promotional discounts. With respect to dining attributes or
factors which affect customer satisfaction, the study revealed that food and beverage offerings,
value for money and service are significant factors which are positively associated with customer
satisfaction while location and ambience in general are not significant factors affecting customer
satisfaction.
 CHAPTER 3

RESEARCH OBJECTIVES

These are the objectives focus upon in which the data analysis has been conducted-

 Helping bar owners to redesign their interiors.

Determine the kinds of theme preferred by the customers. Based on their taste desired theme
can be selected for the interior.

 Helping bar owners to redesign their menu.

To understand what kinds of snacks are preferred by the consumers. Therefore the food items
and drinks will be included in the menu accordingly.

 Helping bar owners to select the desired location set up their business.
Location and ambience are important for people. Here we will understand how much importance
is given to either factors.
 CHAPTER 4

RESEARCH METHODOLOGY

Target population

The offline survey we did, we took samples of different age groups and online questionnaire was
floated among our friends and relatives.

Sampling size

Total number of samples taken were 300 out of which 100 samples were offline and rest 200
were online.

Research type

Descriptive Research
Descriptive research is defined as a research method that describes the characteristics of the population
or phenomenon that is being studied. This methodology focuses more on the “what” of the research
subject rather than the “why” of the research subject.

Types of sampling

 Purposive sampling
A purposive sample is a non-probability sample that is selected based on characteristics of a
population and the objective of the study. Purposive sampling is also known as judgmental,
selective, or subjective sampling.

 Snow-ball sampling
Snowball sampling is where research participants recruit other participants for a test or study. It
is used where potential participants are hard to find. It's called snowball sampling because (in
theory) once you have the ball rolling, it picks up more “snow” along the way and becomes larger
and larger.

Geographical locations

Noida

 Imperfecto
 Irish House
  The Smoke Factory
 Time Machine
Hauz Khas

 Imperfecto Hauz Khas

 Hauz Khas Social
 The Beer Café
Nehru Place

 Lord of The Drinks

 Nehru Place Social
 Epicuria
 Only Bar
 CHAPTER 5

DATA ANALYSIS

Q1. What do you do in your spare time?

Statistics
What do they do in spare time

N Valid 300

Missing 0

What do they do in spare time

Frequenc Valid Cumulative

y Percent Percent Percent

Valid Go to coffee bar 29 9.7 9.7 9.7

Go to
102 34.0 34.0 43.7
restaurants/bars

Go to pub 27 9.0 9.0 52.7

Stay at home 97 32.3 32.3 85.0

Others 45 15.0 15.0 100.0

Total 300 100.0 100.0

Q3. What kind of themes do you think would be best for the bars?

Statistics
Themes they prefer

N Valid 300

Missing 0

Themes they prefer

Cumulative
Frequency Percent Valid Percent Percent

Valid countries 22 7.3 7.3 7.3

old fashioned 49 16.3 16.3 23.7

music 121 40.3 40.3 64.0

colors 37 12.3 12.3 76.3

materials 44 14.7 14.7 91.0

sports 27 9.0 9.0 100.0

Total 300 100.0 100.0

Q4. How often do you think you go out for drinks?

How often go out for drinks

Cumulative
Frequency Percent Valid Percent Percent

Valid once in a day 29 9.7 9.7 9.7

once a week 115 38.3 38.3 48.0

once in a month 99 33.0 33.0 81.0

once in 6 months 57 19.0 19.0 100.0

Total 300 100.0 100.0

Q5. What is your preference on restro bars?

Frequencies

Statistics

preference for preference for

preference for location(out of ambience(out of preference for preference for
price(out of 5) 5) 5) menu(out of 5) service(out of 5)

N Valid 300 300 300 300 300

Missing 0 0 0 0 0
Mean 3.62 3.75 3.86 3.96 4.05
Std. Deviation 1.125 1.110 1.147 1.233 1.132
Variance 1.266 1.232 1.316 1.520 1.282

Frequency Table

preference for price(out of 5)

Frequen Valid Cumulative

cy Percent Percent Percent

Valid 1 23 7.7 7.7 7.7

2 14 4.7 4.7 12.3

3 88 29.3 29.3 41.7

4 104 34.7 34.7 76.3

5 71 23.7 23.7 100.0

Total 300 100.0 100.0

preference for location(out of 5)

Frequenc Valid
y Percent Percent Cumulative Percent

Valid 1 16 5.3 5.3 5.3

2 20 6.7 6.7 12.0

3 75 25.0 25.0 37.0

4 101 33.7 33.7 70.7

5 88 29.3 29.3 100.0

Total 300 100.0 100.0

 preference for ambience(out of 5)

Cumulative
Frequency Percent Valid Percent Percent

Valid 1 10 3.3 3.3 3.3

2 36 12.0 12.0 15.3

3 52 17.3 17.3 32.7

4 89 29.7 29.7 62.3

5 113 37.7 37.7 100.0

Total 300 100.0 100.0

preference for menu(out of 5)

Cumulative
Frequency Percent Valid Percent Percent

Valid 1 26 8.7 8.7 8.7

2 13 4.3 4.3 13.0

3 39 13.0 13.0 26.0

4 92 30.7 30.7 56.7

5 130 43.3 43.3 100.0

Total 300 100.0 100.0

preference for service(out of 5)

Cumulative
Frequency Percent Valid Percent Percent

Valid 1 14 4.7 4.7 4.7

2 19 6.3 6.3 11.0

3 44 14.7 14.7 25.7

4 85 28.3 28.3 54.0

5 138 46.0 46.0 100.0

Total 300 100.0 100.0

Q6. What do you prefer to drink?

Preference for drink

Cumulative
Frequency Percent Valid Percent Percent

Valid soft drinks 88 29.3 29.3 29.3

beer 89 29.7 29.7 59.0

whisky 49 16.3 16.3 75.3

scotch 21 7.0 7.0 82.3

brandy 3 1.0 1.0 83.3

rum 24 8.0 8.0 91.3

cocktail 20 6.7 6.7 98.0

Vodka 6 2.0 2.0 100.0

Total 300 100.0 100.0

Q7. What brands do you prefer to drink?

Brand

Cumulative
Frequency Percent Valid Percent Percent

Valid - 1 .3 .3 .3

" 1 .3 .3 .7

"Kingfisher, carona 1 .3 .3 1.0

100 Piper 2 .7 .7 1.7

100 pipers 4 1.3 1.3 3.0

Abc 1 .3 .3 3.3

Absolut 1 .3 .3 3.7

Absolute 1 .3 .3 4.0

Absolute Vodka 1 .3 .3 4.3

Absolute, bira, Simba,

1 .3 .3 4.7
kingfisher, red label, teacher

Absolute, jhonny walker 1 .3 .3 5.0

Absolute, magic moments 1 .3 .3 5.3

Antiquity 1 .3 .3 5.7

Any 3 1.0 1.0 6.7

Any one 2 .7 .7 7.3

Anyone which is suitable by

1 .3 .3 7.7
the 2.

Bacardi 2 .7 .7 8.3
Bacardi, Black Label, Smirn
1 .3 .3 8.7
off

Bcardi 1 .3 .3 9.0

Beer either draught or

1 .3 .3 9.3
Budweiser

Beer- Tuborg 1 .3 .3 9.7

Beera 1 .3 .3 10.0

Bira 10 3.3 3.3 13.3

BIRA 1 .3 .3 13.7

Bira 91 1 .3 .3 14.0

Bira, black dog 1 .3 .3 14.3

Bira, budweiser 1 .3 .3 14.7
Bira, white rhino,
1 .3 .3 15.0
simba,corona

Bira/Absolute 1 .3 .3 15.3

Black and white 2 .7 .7 16.0

Black dog 1 .3 .3 16.3

Black Dog 6 2.0 2.0 18.3

Black Label 2 .7 .7 19.0

Black label, Chivas 1 .3 .3 19.3

Black tower 1 .3 .3 19.7

Blenders pride 1 .3 .3 20.0

Blue label 1 .3 .3 20.3

BP 1 .3 .3 20.7

Branded 1 .3 .3 21.0

Brocode 1 .3 .3 21.3

Budweiser 8 2.7 2.7 24.0

BUDWEISR and Carlsberg 1 .3 .3 24.3

Budwieser 6 2.0 2.0 26.3

Budwiser 2 .7 .7 27.0

Bura,
kingfisher,tuborg,carlsberg 1 .3 .3 27.3
elephant

Carlsberg 4 1.3 1.3 28.7

Chivas Regal 1 .3 .3 29.0

Coca cola 6 2.0 2.0 31.0

Coca Cola 4 1.3 1.3 32.3

Coca Cola, Mojito , Sidecar 1 .3 .3 32.7

Coca-Cola 1 .3 .3 33.0

Cocacola 1 .3 .3 33.3

Coffee 1 .3 .3 33.7

Coke 16 5.3 5.3 39.0

Common available brands of

1 .3 .3 39.3
soft drinks

Corona 4 1.3 1.3 40.7

Corona, Bira 1 .3 .3 41.0

Corona, Budweiser 1 .3 .3 41.3

Cosmopolitian 2 .7 .7 42.0
Depending of the money I
1 .3 .3 42.3
have

Do not drink alcohol 1 .3 .3 42.7

Draught 1 .3 .3 43.0

Draught beer 1 .3 .3 43.3

Erdinger Dunkel 1 .3 .3 43.7

fanta 1 .3 .3 44.0

Fanta 2 .7 .7 44.7

Frooti 2 .7 .7 45.3

Glen Morangee 1 .3 .3 45.7

Glenfiddich 1 .3 .3 46.0

Glenlivet 1 .3 .3 46.3

Glenmorangie,Vat, 1 .3 .3 46.7

Hero Honda 1 .3 .3 47.0

Hoegarden 1 .3 .3 47.3

Honey Bee 1 .3 .3 47.7

I don't drink alcohol 1 .3 .3 48.0

I'm not brand specific tbh. 1 .3 .3 48.3

IB techers signature royal

1 .3 .3 48.7
stag

Jack daniel 1 .3 .3 49.0

Jack Daniel 4 1.3 1.3 50.3

jack daniels 1 .3 .3 50.7

Jack Daniels 1 .3 .3 51.0

Jack Daniels, Justerini &

1 .3 .3 51.3
Brooks, black dog

JD 1 .3 .3 51.7

JD , Chivas regal 18 1 .3 .3 52.0

JD, Black Label and 100

1 .3 .3 52.3
pipers when on a budget

Jhonny Walker, Vat 69 1 .3 .3 52.7

Jim Bean 1 .3 .3 53.0

Juices 1 .3 .3 53.3

King Fischer 1 .3 .3 53.7

King fisher 1 .3 .3 54.0

Kingfisher 17 5.7 5.7 59.7

Kingfisher strong 1 .3 .3 60.0

Kingfisher Strong 1 .3 .3 60.3

kingfisher ultra 1 .3 .3 60.7

LIIT 1 .3 .3 61.0

limca 1 .3 .3 61.3

Limca 2 .7 .7 62.0

Lime 1 .3 .3 62.3

LIT 1 .3 .3 62.7

Magic moment 1 .3 .3 63.0

Magic moments 2 .7 .7 63.7

Magic Moments 1 .3 .3 64.0

Magic moments, teacher's 1 .3 .3 64.3

Magic moments,artic 1 .3 .3 64.7

Malt whisky 1 .3 .3 65.0

MC Dowells No.1, Old Monk 1 .3 .3 65.3

MH 1 .3 .3 65.7

Miranda 1 .3 .3 66.0

Mirinda 2 .7 .7 66.7

Mocktails 2 .7 .7 67.3

Mogito 1 .3 .3 67.7

Mojito and coke 1 .3 .3 68.0

Mostly, I like to have tuborg

1 .3 .3 68.3
beer.

NA 3 1.0 1.0 69.3

Nepolin 1 .3 .3 69.7

Night rider 1 .3 .3 70.0

No drinks 1 .3 .3 70.3

No preference 3 1.0 1.0 71.3

No specific preferences 1 .3 .3 71.7

Not any specific brand 1 .3 .3 72.0

Not applicable 1 .3 .3 72.3

Not specific 2 .7 .7 73.0

Not specific brand but perfer

1 .3 .3 73.3
quality brand
Nothing in particular 1 .3 .3 73.7

Nothing particular 1 .3 .3 74.0

Oc blue 1 .3 .3 74.3

Old monk 1 .3 .3 74.7

Old Monk 5 1.7 1.7 76.3

Old monk, After dark,

Blenders pride, Sterling 1 .3 .3 76.7
reserv

pepsi 1 .3 .3 77.0

Pepsi 6 2.0 2.0 79.0

Pepsi, cola, sprite 1 .3 .3 79.3

Pepsi, thumbs up, sprite 1 .3 .3 79.7

Real fruit juice 1 .3 .3 80.0

Red Bull because it gives
1 .3 .3 80.3
you wings 😂

Red label 3 1.0 1.0 81.3

Red Label 2 .7 .7 82.0

rock ford 1 .3 .3 82.3

Rockford 3 1.0 1.0 83.3

Royal Challenge 1 .3 .3 83.7

Royal stag 1 .3 .3 84.0

Royal Stag 3 1.0 1.0 85.0

Sangaria 1 .3 .3 85.3

Screwdriver 1 .3 .3 85.7

Sex on the Beach 1 .3 .3 86.0

Signature 1 .3 .3 86.3

Smirnoff 4 1.3 1.3 87.7

Smirnoff Absolute 1 .3 .3 88.0

Smrinoff 2 .7 .7 88.7

Soft Drink 1 .3 .3 89.0

Soft drinks , juices 1 .3 .3 89.3

Sprite 2 .7 .7 90.0

Sterling Reserve,
glenfiddich, tuborg, 1 .3 .3 90.3
kingfisher, bi

Teacher's 1 .3 .3 90.7

Teachers 6 2.0 2.0 92.7

TEACHERS 1 .3 .3 93.0
The bar's originals. 1 .3 .3 93.3

Thumbs up 1 .3 .3 93.7

Thumbs Up 1 .3 .3 94.0

ThumpsUp 1 .3 .3 94.3

Tuborg 8 2.7 2.7 97.0

Tusker beer 1 .3 .3 97.3

Vat 69 2 .7 .7 98.0

Virgin Mouieto 1 .3 .3 98.3

Vodka 1 .3 .3 98.7

Vodka- Absolute, wine-

1 .3 .3 99.0
imported, single malt- Glenfi

White Rhino 1 .3 .3 99.3

William lawson's 1 .3 .3 99.7

Witlinger 1 .3 .3 100.0

Total 300 100.0 100.0

Q8. How much satisfied are you with the service of this restro-bar? (or any you have visited
lately)

Satisfaction with the service

Cumulative
Frequency Percent Valid Percent Percent

Valid Highly dissatisfied 5 1.7 1.7 1.7

Dissatisfied 25 8.3 8.3 10.0

Neutral 91 30.3 30.3 40.3

Satisfied 128 42.7 42.7 83.0

Highly Satisfied 51 17.0 17.0 100.0

Total 300 100.0 100.0
Q9. What kind of seating do you prefer?

Seating preference

Cumulative
Frequency Percent Valid Percent Percent

Valid indoor 57 19.0 19.0 19.0

outdoor 68 22.7 22.7 41.7

both 175 58.3 58.3 100.0

Total 300 100.0 100.0

Q10. What do you usually order to eat?

Snack Preference

Cumulative
Frequency Percent Valid Percent Percent

Valid indian 55 18.3 18.3 18.3

italian 80 26.7 26.7 45.0

Tex-Mex 56 18.7 18.7 63.7

American 59 19.7 19.7 83.3

Chinese 50 16.7 16.7 100.0

Total 300 100.0 100.0

Q11a. How much do you to spend on?
Food

Money spent on Food

Cumulative
Frequency Percent Valid Percent Percent

Valid Below 500 40 13.3 13.3 13.3

500-1000 126 42.0 42.0 55.3

1000-2000 94 31.3 31.3 86.7

2000-3000 27 9.0 9.0 95.7

3000-above 13 4.3 4.3 100.0

Total 300 100.0 100.0

Q11b. How much do you to spend on?
Drinks

Money_drink

Cumulative
Frequency Percent Valid Percent Percent

Valid Below 500 74 24.7 24.7 24.7

500-1000 92 30.7 30.7 55.3

1000-2000 90 30.0 30.0 85.3

2000-3000 30 10.0 10.0 95.3

3000-above 14 4.7 4.7 100.0

Total 300 100.0 100.0

Q12. How much time would you like to spend?

Timespent

Cumulative
Frequency Percent Valid Percent Percent

Valid 1 46 15.3 15.3 15.3

2 217 72.3 72.3 87.7

3 37 12.3 12.3 100.0

Total 300 100.0 100.0

Q13. Whom do you go with?

With whom do they go out

Cumulative
Frequency Percent Valid Percent Percent

Valid Alone 16 5.3 5.3 5.3

Friends 224 74.7 74.7 80.0

Family 40 13.3 13.3 93.3

Professionals 20 6.7 6.7 100.0

Total 300 100.0 100.0

Q14. Would you go for?

Go_out_for

Cumulative
Frequency Percent Valid Percent Percent

Valid 1 22 7.3 7.3 7.3

2 88 29.3 29.3 36.7

3 190 63.3 63.3 100.0

Total 300 100.0 100.0

Q15. How far are you willing to travel?

How far they are wiling to travel

Cumulative
Frequency Percent Valid Percent Percent

Valid Less than 5 km 77 25.7 25.7 25.7

5-10 km 142 47.3 47.3 73.0

More than 10 km 81 27.0 27.0 100.0

Total 300 100.0 100.0

Q16. Which income group do you fall in?

Respondents Income

Cumulative
Frequency Percent Valid Percent Percent

Valid Less than 5L p.a. 149 49.7 49.7 49.7

5-8L p.a. 65 21.7 21.7 71.3

8-12L p.a. 47 15.7 15.7 87.0

More than 12L p.a. 39 13.0 13.0 100.0

Total 300 100.0 100.0

Gender

Respondent's Gender

Cumulative
Frequency Percent Valid Percent Percent

Valid Male 170 56.7 56.7 56.7

Female 130 43.3 43.3 100.0

Total 300 100.0 100.0

ANOVA

Analysis of variance (ANOVA) is a collection of statistical models and their associated estimation
procedures (such as the "variation" among and between groups) used to analyze the differences
among group means in a sample.

Test is applied on Q8 and Q16.

HO: There is a no significant difference between income groups and level of satisfaction with
service.
Ha: There is a significant difference between income groups and level of satisfaction with the
service.
Level of significance is 0.05 or confidence level is 95%.

ANOVA
Satisfaction with the service

Sum of Squares df Mean Square F Sig.

Between Groups 1.048 3 .349 .415 .742

Within Groups 249.202 296 .842
Total 250.250 299
Means Plots

Interpretation
Here p-value is greater than 0.05 that is 0.742, therefore null hypothesis is accepted. This means
there is no significant difference between income and level of satisfaction. Respondents who
belongs to all each income group needs equal amount of satisfaction. During observation the
mean value of service satisfaction for the income group 8-12L p.a was the highest in comparison
to other income groups.
CROSS TABULATION
Tabulation on Q11 and Q16
To find out what kind of themes are preferred among different income groups

Out of 170 males, 67 prefer music theme. Out of 130 females, 54 prefer the music theme.
Tabulation on Q9 and Q12
To find out respondents seating preference along with how much time do they spend

Seating * Timespent Crosstabulation

Count

Timespent

Less than an More than 3

hour 2-3 hours Total

Seating indoor 19 31 7 57

outdoor 6 51 11 68

both 21 135 19 175

Total 46 217 37 300

Maximum respondents that are 216 like to spend 2-3 hours and prefer to have both indoor
and outdoor seating.
Tabulation on Q10 and Q11a
To find out how much people send on food based on their preference for snacks

Money spent on Food * Snack Preference Cross tabulation

Count

Snack Preference

Indian Italian Tex-Mex American Chinese Total

Money spent on Food Below 500 9 4 6 10 11 40

500-1000 23 37 23 23 20 126

1000-2000 19 28 19 17 11 94

2000-3000 3 8 6 4 6 27

3000-above 1 3 2 5 2 13
Total 55 80 56 59 50 300

Majority of respondents i.e. 126 out of 300 would like to spend between Rs. 500-1000 on
snacks and 80 out of 300 prefer Italian food.
 CHAPTER 6

FINDINGS

 The desire for better service or satisfaction with the service doesn’t varies among
different income groups.
 From the cross tabulation between respondents income and themes they prefer we come
to know that majority of males prefer the music theme followed by old fashioned theme.
On the other hand majority of women prefer music theme followed by material theme.
 From the cross tabulation between how much time do they spend and seating preference
we come to know that the maximum number of people spend 2-3 hours and prefer to sit
both indoor and outdoor.
 From the cross tabulation between money spent on food and snack preference we come
to know that the maximum number of people spend between Rs.500-1000 and prefer to
eat Italian followed by Indian, Tex-Mex, American.
 CHAPTER 7

RECOMMENDATIONS

 The bar owners should focus on creating a musical environment by arranging live
performances by different bands. Bands with different genres should be arranged for
different days so that there is different kind of music. Along with music they can also
create more materialistic ambience. For example – Sufi night, Bollywood night, etc.
 The owners of the bars should insure that there is equal seating capacity both indoor and
outdoor as majority of people prefer to spend 2-3 hours and prefer to have both indoor
and outdoor seating.
 The owners of bars should have mixed menu offering different types of food but there
should be more Italian cuisine as it is preferred most.
 CHAPTER 8

LIMITATIONS

We also faced some limitations or constraints during the project. Some consumers were not
willing to the part of the survey. Sample of 300 was collected from 312 as some people were
answering questions half-heartedly. Sample size is not well enough to reach a precise conclusion
that whether the findings drawn from analysis is accurate or will produce same results for larger
populations.
 ANNEXURES

Questionnaire on restaurant and bars

Q1. What do you do in your spare time?

a) Go to coffee bar b) Go to restaurants/bar c) Go to pub

d) Stay at home e) others

Q2. What restaurant/bar/pub do you prefer to go?

-------------------------------------------------------------------

Q3. What kind of themes do you think would be best for the bars?

a) Countries (Theme based on countries)

b) Old fashioned (Theme based on 80’s & 90’s)
c) Music (Jazz, Country music, Rock, etc.)
d) Colors (Theme based on colors such as green, pink, etc.)
e) Materials (Theme based on garage, jungle, etc.)
f) Sports (Theme based on cricket, football etc.)

Q4. How often do you think you go out for drinks?

a) Once in a day b) Once a week c) Once a month d) Once in 6 months

Q5. What is your preference on restro bars? [Scale on 5]

a) Price b) Location c) Ambience d) Menu (Food/drinks)

e) Service

Q6. What do you prefer to drink?

a) Soft drinks b) Beer c) Whisky d) Scotch

e) Brandy f) Rum g) Cocktail h) Vodka

Q7. What brands do you prefer to drink?

Ans.__________________________________________________________________
Q8. How much satisfied are you with the service of this restro-bar?

Highly dissatisfied Dissatisfied Neutral Satisfied Highly Satisfied

Q9. What kind of seating do you prefer?

a) Indoor b) Outdoor c) Both

Q10. What do you usually order to eat?

a) Indian snacks b) Italian (Pastas, macaroni, Pizza etc.)

c) Tex-Mex (Nachos, Tacos etc.) d) American fast food

e) Chinese

Q11. How much do you to spend on?

Food : a Below 500 500-1000 1000-2000 2000-3000 3000-above

Drinks : b Below 500 500-1000 1000-2000 2000-3000 3000-above

Q12. How much time would you like to spend?

a) Less than an hour b) 2-3 hours c) More than 3 hours

Q13. Whom do you go with?

a) Alone b) Friends c) Family d) Professionals

Q14. Would you go for?

a) Drinks only b) Food only c) Both

Q15. How far are willing to travel?

a) Less than 5 km b) 5-10 km c) More than 10 km

Q16. Which income group do you fall in?

a) Less than 5 lakh p.a. b) 5 lakh – 8 lakh p.a.

c) 8 lakh – 12 lakh p.a. d) More than 12 lakh p.a.

Name: Gender:

Phone: Occupation: