Profile of the Respondents

PROFILE FREQUENCY PERCENTAGE

Residency

Quezon City 70 70%

Caloocan City 11 11%

Others: 19 19%

TOTAL 100 100%

PROFILE FREQUENCY PERCENTAGE

AGE

18-24 55 55%

25-34 35 35%

35-44 6 6%

44-54 4 4%

55- above 0 0%

TOTAL 100 100%

PROFILE FREQUENCY PERCENTAGE

Source of Income

Allowance 33 33%

Salary 62 62%

Business 5 5%

Remittance 0 0%

TOTAL 100 100%

 PROFILE FREQUENCY PERCENTAGE

Frequency of Visit

Once a Week 34 34%

Twice a Month 23 23%

Thrice a Month 0 0%

Others: 43 43%

TOTAL 100 100%

PROFILE FREQUENCY PERCENTAGE

Day usually visits

Monday 0 0%

Tuesday 1 1%

Wednesday 18 18%

Thursday 2 2%

Friday 27 27%

Saturday 26 26%

Sunday 26 26%

TOTAL 100 100%

PROFILE FREQUENCY PERCENTAGE

Source of Information

Referral/ word of mouth 29 29%

Social Media 68 68%

Print Ads 3 3%

TOTAL 100 100%

 Strongly Agree Disagree Strongly TOTAL
EMPATHY SERVICE Agree Disagree

1. Customer’s questions, 31 69 0 0 100

concerns and issues
important to them ?
(e.g.Texture of the foods,
crispiness of their chicken is
still okay)

2. Do employees seem genuine 38 57 5 100

in service and take care in
terms of service?

3. Do the employees always 29 55 16 100

express a happy/positive tone
and vibes towards
customers?

4. Do the employees welcome 35 53 11 1 100

and have a good attitude
towards customers?

ACKNOWLEDGED SERVICE

5. Do their services respond 35 55 10 100

immediately if you want to be
assisted? (e.g condiments,
water or utensils)

6. Do the employees always be 34 48 18 100

attentive all the time for
assisting customers? (e.g bill
out, bust out)

7. Personally assist/help the 37 61 2 100

customers. (e.g. food or drink
orders)

8. Are the staff engaging with 27 61 10 2 100

questions from customers?
(e.g. offers, rules and
regulations)

WARMTH SERVICE
9. The employees consistently 30 51 18 1 100
pay attention to the
customer.

10. Staff shows the willingness to 25 60 15 100

hear your request and needs.

11. The employees are 26 49 25 100

welcoming. (E.g. They look
happy to see you at their
restaurant)

12. Having eye contact with the 26 50 23 1 100

customer while talking to
them.

HUMBLED SERVICE

13. The employees converse in a 32 59 9 100

pleasing tone of voice. (E.g.
talking in a courteous and
calm tone)

14. When speaking with a 30 54 14 2 100

customer, do the employees
make a decent gesture or
expression? (E.g always smile
in front of customer)

15. Are the staff approachable 28 55 15 2 100

and modest to customers?
(E.g they are always checking
to see whether their
consumers want anything)

16. Do the employees/staff use 37 47 16 100

respectful titles to the
customers. (E.g. Sir, Ma’am
or Miss)

EFFICIENT SERVICE

17. Staff always gives clear 28 36 35 1 100

instructions to the customer.

18. Repetitive way of presenting 26 48 24 2 100

menu items (E.g. They are
like reciting something)

19. Completeness of requests 34 40 24 2 100

20. Employees are detail oriented 22 49 27 2 100
and meticulous.

FLEXIBLE SERVICE

21. Allowing the customers to 15 44 37 4 100

extend their staying after the
time limit even once.

22. Customer satisfaction matters 26 41 33 100

most over policy. (e.g pieces
of chicken per order )

23. Allowing the customer's 25 41 20 6 100

request to mixed two flavors
in one served

24. Allowing customers food 24 27 28 21 100

sharing.

PERSONALIZED SERVICE

25. Employees check customers 12 22 44 22 100

for any food allergy or diet
considerations etc.

26. Employees easily 9 30 57 4 100

remembered likes and
dislikes.

27. Considered customer 7 28 57 8 100

preferences (e.g preferred cut
of chicken or portion of food)

28. Offering guidance or 9 32 54 5 100

assistance to the customers is
excellent. ( E.g. assisting
customer to come up with
good assorted and contrast of
flavors. )