Reddy’s Restaurant

8/9/2019 Reddys Restaurant

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Presented to:Prof. Rishabha Nayyar

Presented by:

Sanjay Pratap SinghTarun Kumar SahuDeepak PandeyAbhilash AnandjeeMayank Mehta


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Purchase DriversFoodTasteOFT Proximity(viz. INFOCITY)Hygiene

PriceAmbience


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We the students of genesis institute of business management areconducting a survey and hereby request you to fill the followingquestionnaire. The information provided by you would be strictly usedfor academic purpose only.

Name___________________________________________________

Age ___________________________________________________ Sex Male FemaleAddress_________________________________________________

1. You are a

(A) Vegetarian (B) Non-Vegetarian2 . Do you usually go to restaurant.

(A)Yes (B) No

3. How often you go to a Restaurant.

(A) Daily (B) Twice a week

(C) Twice a month (D) Thrice a week


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Other, please specify ________________________________________________________ _____________________________________________________________

9. Rate the following on scale of 1-10.(A) Food (B) Quantity of serving(C) Hygiene (D) Service(E) Ambience

10. You visit Reddy, because

(A) Proximity (B) Food (C) Taste(D) Service (E) OtherSpecify

__________________________________________________________ __________________________________________________________

11. How do you find the OFT at Reddys?(A) Very good (B) Good(C) Average (D) Poor


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12 . Do you find Reddys cost efficient?(A) Yes (B) No

13. Suppose, if Reddy is shifted to another location will you go there.(A) Yes (B) No

14 . Do you recommend Reddys Restaurant to your friend.(A) Yes (B) No

15. Like to experience Reddy Restaurant.(A) Yes (B) NoAny suggestion, to serve you better.

_____________________________________________________________ _____________________________________________________________

SIGNATURE


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Food (taste) -206

Service(OFT) 171.

Quantity served 149.

Hygiene 137.

Ambience 108.

Others 101.

(No. of questionnaires filled= 30)


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Reddy's Green * Trishul AngoorRest.

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Brand Audit


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Name- Reddys Hotel.Date of Establishment- 1st December, 2008.Branches- No.Customer base- IBM employees andlocals.

Business growth has been good sinceestablishment


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Veg + special veg. thalis.Non-veg meals.Tandoori.Roasted chicken.Chinese.

Drinks strictly prohibited


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Taste- very good.

Specialty- Non veg meals.

Service- good (6 waiters)

Ambience-Non a/c, clean, wallsdecorated.


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Packaging- Plastic bags and aluminium foilInteriors- Clean, non a/c,Service- Waiters in uniform (6).Hoardings- Yes.Utensils- Steel.Timings- 11:30 am to 3:30 pm

7:30 pm to 11:30 pm


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CompetitorsGreen Star

Take a breakSarathi(Pure- Veg)Raj DarbaarTrishul RestaurantAngoor restaurant


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Name Green Star.

Year of establishment- 2003.

Branches- No.

Customer base SP Infocity employees.

Business growth was poor in 2003 but hasgained momentum with the passage of time.


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Punjabi

South Indian.

Veg.-Non veg.

Chinese.

Special thali in each category.


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Taste- spicy.Specialty- South Indian and Punjabifood.Service- Not sufficient.Ambience- Non a/c, steel utensils, clean.

Spacious and separate section for familiesand couples.


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Packaging- using polythenes.Interiors- No decoration.Service- Average, 6 waiters and 1manager.Hoarding- yes.Utensils- steel + few white plates, clean.

Timings-10am to 11pm.


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Name- Take a break. Year of establishment- 1996.Branches-No.Customer base- IBM employees and locals.

Growth has been consistent since establishment


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Taste- Average.

Specialty- Open air seating arrangement.

Service- Poor.

Ambience- Non Ac, fans available.


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Packaging- Silver pack.

Interiors- Simple.

Service- Poor( 4 waiters+ 1 manager).

Hoarding- Yes.

Utensils-Simple.

Timings- 8 to 10 pm.


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Name Sarthi Pure-veg.

Establishment year - 2006.

Branches No, but a wine shop.

Customer Base IBM employees.

A purely Hygienic Restaurant.


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Pure veg.

Punjabi.

Other local.


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Taste Spicy

Specialty Punjabi veg.(Use only refinedoil).

Service Good service.

Ambience - Non A/C, clean environment.


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Packaging Special silver pack.

Interiors Clean , good seatingarrangements with table cloth and waiters inuniform.

Service Good and Clean.

Hoarding Yes.

Utensil White plates steel glass.

Timing 8 am To 11 pm.


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Chicken Biryani.

Handi chicken.

Punjabi.

Huge break-fast variety.


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Taste Good.

Speciality Chicken Handi.

Service Good and fast.

Ambience A/C , more of highway joint.


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Packaging Use silver pack.

Interiors Sofa sitting facilities.

Service Fast and clean.

Hoarding - Yes.

Utensils Hygienic and clean plates.

Timings 8 am to 11.30 pm.


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Name Trishul bar and restaurant.

Establish year 1999.Branch 8 branches in Pune.

Customer base - Youth.


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Non-veg.

Biryani.

South Indian.

Punjabi.


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Taste Quality, spicy taste.

Specialty - Kababs.

Service Well and fast serve by trainedwaiter.

Ambience Decorated, clean interiorsand Non A/C .


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Packaging Packaging in white poly pack.Interiors Interiors are much better ascompared to others.

Service They provide fast and goodservice in cheap rates by trained waitersand cook.Hoarding Yes, and attractive.Utensil Clean .White plates and steelglasses.Timing 8 am to 12 pm.


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Name Angoor bar and Restaurant.

Establish year 1999.

Branch No.

Customer base IBM Employees, youthand service man.


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Punjabi.

Chinese.

Non-veg and veg.

Biryani.


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Taste Spicy and customer based.

Speciality Tandoori-chicken.

Service Slow but Trained and dressedwaiter.

Ambience Cozy, Non A/C, specialseating arrangements in lawn, specialfamily rooms.


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Packaging In silver pack.

Interiors Wooden interiors.

Service Good but slow. Waiters and managers aretrained. Watchman is available.

Hoarding Yes.

Utensils Steel plates and drinking glasses.

Timing 10 am to 12 pm


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For Info city employees Reddys Hotelpresents the choice of perfect meal ineasy proximity


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For non-vegetarian lovers Reddys Hotelpresents the taste of authentic Mughlaiat your doorstep


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Documents

Reddy’s Restaurant