Menu Test


  • Major food and beverage client wishes to introduce new restaurant concept
  • Concept and decor have already been defined using Rapid Response
  • Management wants to refine menu selections


  • Approximately 150 restaurant patrons are recruited to restaurant
  • For each menu item, look at reaction to concept (likelihood of purchase and occasion) and reaction to product taste test (overall rating and specific diagnostics)
  • Total unduplicated reach and frequency is applied to minimize cannibalization of menu items
  • Menu is selected, recipes are modified