Menu Test

Problem:

• 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

Approach:

• 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