Question

1. The chart at the bottom of page ten of the presentation summarizes the customer feedback about their preferences. Good taste and low prices were scored as the two most important factors. Personally, I would have a different rating and of course, the summary shown is the average of all survey responses so there may be no one who actually has this specific set of preferences. Nonetheless, the ranking on page ten (not chart ten) was determined to be the rankings for the target customers. Suppose the numbers were different ---- suppose they were changed as follows:

Good taste	6
Appetizing appearance	5
Good texture	4
Fresh and hot delivery	3
Low price	2
Low fats and healthy	1

Revise the charts on pages 11 - 14 using the new numbers above. Submit a revised chart like the one on the top of page 14 (not chart 14). Assume you are the manager of this pizza restaurant. How would your management focus and priorities differ if you were using the information from the first set of numbers versus the second set of numbers?

Answer 1

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1. Revise the charts on pages 11 - 14 using the new numbers above. Assume you are the manager of this pizza restaurant. How would your management focus and priorities differ if you were using the information from the first set of numbers versus the second set of numbers?

As a manger of this pizza restaurant, I would use these new set of numbers to focus and prioritize the taste and appearance of the pizza itself. The customers rated good taste, appetizing appearance, and good texture as the highest requirements (wants). Our importance rating also ranked appropriate weight, size, shape, and thickness the highest out of the relationship matrix, with delicious and fresh toppings as the second highest. Therefore, the restaurant should purchase fresh ingredients that customers will favor and offer different pizza sizes that best fit customers’ price options. Furthermore, customers rated low price and low fats and healthy as the lowest requirements. However, the restaurant will still offer various price options and healthy ingredient options as we gave a high rate to low fatty eatables and optional eatables. Overall, the restaurant will work towards reaching higher customer satisfaction rates by offering a product they desire.  

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