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Chapter 06 – Sampling: Theory and Methods
The Marketing Research in Action introduces the fact that the owners of the Santa Fe Grill
realize that in order to remain competitive in the restaurant industry, new menu items need to be
Answers to Hands-On Exercise
1. How many questions should the survey contain to adequately address all possible new
menu items, including the notion of assessing the desirability of new cuisines? In short,
how can it be determined that all necessary items will be included on the survey without
the risk of ignoring menu items that may be desirable to potential customers?
The number of questions should be limited to enable participants to complete the survey
quickly. Otherwise, participants may be annoyed at the time investment they were asked to
make.
2. How should the potential respondents be selected for the survey? Should customers be
interviewed while they are dining? Should customers be asked to participate in the survey
upon exiting the restaurant? Or should a mail or telephone approach be used to collect
information from customers/noncustomers?
An exit interview might be appropriate. As diners receive their checks they could be given
a short survey and asked to complete it before they leave.
3. 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 a survey?
First, Santa Fe Grill is a niche player. There is a reason for that. If they try to be all things