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Rapido Burrito Case Analysis Student’s name: Course name: Institution’s name: Instructor’s name: Date:

Rapido Burrito Case Analysis 1. What conclusions do you reach when you calculate descriptive statistics for the answers to each of the survey questions in the database? From the descriptive statistics analysis, “Menu was easy to read” possessed the highest average at 4.64 while “likely to recommend us to a friend” had the lowest average of 3.56. This implies that the menu design and presentation are effective and that the customers receive it well while there is a need for Rapido Burrito to improve its overall services to make it easy for its customers to be able to recommend the restaurant to their friends, colleagues, family, or anyone. The averages conclude that: the menu is easily readable (4.64), correct preparation of orders most of the time (4.32), the food taste can be marginally improved (4.00), the staff are doing well but can still improve slightly (4.16), food temperature must improve (3.72), the food’s worth is good (4.08), likely to dine at the restaurant again requires significant improvement (3.64), and recommending a friend to the customer is quite low and there is need to help change the customers’ mindset (3.56). The highest variance is observed in “food was served hot” at 1.80 while the lowest variance was for “employees were courteous and polite” at 0.29. The variance results imply that there is significant consistency in the courtesy given by the restaurant’s employees while there is no consistency in the food being served hot. 2. If you average the responses to the first seven questions by the customer, how closely are those averages correlated to the satisfaction score? Include a scatter chart in your analysis.

The first seven questions' averages surpass the overall satisfaction with the only exception being on how hot the food is. Thus, as highlighted in the scatter chart there exists a fairly close correlation between the average score and the satisfaction score. 3. Use Excel to analyze the data on burrito weights using descriptive statistical measures such as the mean and standard deviation, and a frequency distribution and histogram. What do your results tell you about the consistency of the food servings? The standard deviation for individual burritos is 0.092 for the first burrito, 0.12 for the second burrito, and 0.11 for the third burrito. The first burrito had the lowest standard deviation thereby indicating that the burritos were the most similar when it came to sizes. The averages for the three burritos were very close: Burrito 1 had 1.50, Burrito 2 had 1.52, and Burrito 3 had 1.51. From the data, the consistency of the food servings is within a standard in size and normal deviation. 4. What recommendations for decision-making and improvement can you make to the store manager? From the analysis done above some of the recommendations I would propose to the store manager include: a. Continue undertaking more surveys and research as more data will provide more truth on the state of service at the restaurant (Richardson et al., 2019). b. Increase the food temperature as many customers indicated the food was not consistently hot, denoting a possible reason why many feel they cannot recommend anyone to the restaurant. It had the lowest average of 3.60.

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c. Create a team consisting of restaurant employees and some outsiders to undertake testing of the existing and new products you intend to bring into the market (The average score for tasty food was 3.84 (Richardson et al., 2019). d. Develop incentives such as offers or discounts for frequent customers to attract and retain customers since the averages for “likely to dine with us again” and “likely to recommend us to friends” were 3.56 and 3.44, respectively (Bbot, n.d.). These two averages some of the least from the major questions.

References Bbot | How to improve your restaurant reviews to drive new business . (n.d.). Meetbbot.com. Retrieved November 26, 2023, from https://www.meetbbot.com/blog/improve-restaurant- reviews Richardson, S., Lefrid, M., Jahani, S., Munyon, M. D., & Rasoolimanesh, S. M. (2019). Effect of dining experience on future intention in quick service restaurants. British Food Journal , 121 (11), 2620-2636.

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