For “Developing a Sampling Plan for a New Menu Initiative Survey,” page 163Owners of the Santa Fe Grill realize that in order to remain competitive in the restaurant industry, new menu items need to be introduced periodically to provide variety for current customers and to attract new customers. Recognizing this, the owners of the Santa Fe Grill believe three issues need to be addressed using marketing research. The first is should the menu be changed to include items beyond the traditional southwestern cuisine? For example, should they add items that would be considered standard American. Italian. or European cuisine? Second, regardless of the cuisine to be explored, how many new items (e.g., appetizers, entrées, or desserts) should be included on the survey? And third, what type of sampling plan should be developed for selecting respondents, and who should those respondents be? Should they be current customers, new customers, and/or old customers? Determine the appropriate sample design. Develop a sample design proposal for the Santa Fe Grill that addresses the following: Should a probability or nonprobability sample be used? Given your answer, what type of sampling design should be employed (simple random, stratified, convenience, and so forth)? Given the sample design suggested, how will potential respondents be selected for the study? Determine the necessary sample size and suggest a plan for selecting the sampling units.How many new menu items can be examined on the survey? Remember, all potential menu possibilities should be assessed but you must have a manageable number of questions so the survey can be performed in a timely and reasonable manner. Specifically, from a list of all possible menu items that can be included on the survey, what is the optimal number of menu items that should be used? Is there a sampling procedure one can use to determine the maximum number of menu items to place on the survey?

Answered: Determine the appropriate sample…

Managerial Economics: A Problem Solving Approach

5th Edition

ISBN:9781337106665

Author:Luke M. Froeb, Brian T. McCann, Michael R. Ward, Mike Shor

Publisher:Luke M. Froeb, Brian T. McCann, Michael R. Ward, Mike Shor

Chapter23: Managing Vertical Relationships

Section: Chapter Questions

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For “Developing a Sampling Plan for a New Menu Initiative Survey,” page 163

Owners of the Santa Fe Grill realize that in order to remain competitive in the restaurant industry, new menu items need to be introduced periodically to provide variety for current customers and to attract new customers. Recognizing this, the owners of the Santa Fe Grill believe three issues need to be addressed using marketing research. The first is should the menu be changed to include items beyond the traditional southwestern cuisine? For example, should they add items that would be considered standard American. Italian. or European cuisine? Second, regardless of the cuisine to be explored, how many new items (e.g., appetizers, entrées, or desserts) should be included on the survey? And third, what type of sampling plan should be developed for selecting respondents, and who should those respondents be? Should they be current customers, new customers, and/or old customers?

Determine the appropriate sample design. Develop a sample design proposal for the Santa Fe Grill that addresses the following: Should a probability or nonprobability sample be used? Given your answer, what type of sampling design should be employed (simple random, stratified, convenience, and so forth)? Given the sample design suggested, how will potential respondents be selected for the study? Determine the necessary sample size and suggest a plan for selecting the sampling units.
How many new menu items can be examined on the survey? Remember, all potential menu possibilities should be assessed but you must have a manageable number of questions so the survey can be performed in a timely and reasonable manner. Specifically, from a list of all possible menu items that can be included on the survey, what is the optimal number of menu items that should be used? Is there a sampling procedure one can use to determine the maximum number of menu items to place on the survey?

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