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Hello Classic Breakfast and HSPB Test Market Regions:
You are invited to participate in our survey for Classic Breakfast and HSPB. Your responses to this survey will be used to continuously improve our planning and execution of future test markets and product launches. Please take a few minutes to provide your feedback.
If you have any questions at any time about this survey or the procedures, please do not hesitate to contact Erica Pohjola-Nedelko at (905)339-6100.
Thank you very much for your time and support. Please start with the survey now by clicking on the Continue button below.
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* What is your position at your restaurant? |
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* Which Province/State are you from? |
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* Could you effectively train and prepare your Team Members with the training materials provided? |
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* Are there any other training materials or training tools you would like to see in future training sessions or test markets? |
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| Please provide details of the type(s) of training tool(s) you would like to see in the future. | | |
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* Were your Team Members able to use the packaging visual guidelines for the À la Carte HSPB cup to serve the proper portion of 4.5 oz.? |
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* Were your Team Members able to use the packaging visual guidelines for the Classic Breakfast platter to serve the proper portion of 4.5 oz.? |
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| Please explain any challenges your Team Members experienced with serving the proper portion of 4.5 oz. in the packaging for both the À la Carte HSPB cup and the Classic Breakfast platter. | | |
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* Did you experience challenges with keeping up to Guest orders for HSPB? |
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| Please explain if there were any challenges with having the HSPB ready to serve Guests and, is so, which specify time(s) of day. | | |
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* Did you experience any challenges with having all breakfast items ready to serve during breakfast hours? |
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| Please explain any challenges your restaurant experienced with having all breakfast items ready to serve during breakfast hours. | | |
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* How did you promote the Classic Breakfast and HSPB to Guests? |
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* Has Classic Breakfast and/or HSPB impacted your service times during peak breakfast service hours? |
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| Please explain how your peak breakfast hour service times were effected by the Classic Breakfast and/or HSPB. | | |
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Equipment/Smallwares/Packaging |
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* Please indicate your DHC (Dry Hold Cabinet) placement: |
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| Please indicate the placement of the "Other" location for your DHC. | | |
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| Please share any feedback you have regarding the DHC. | | |
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* Did you use the À la carte Cup Dispenser? |
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| Please comment on where you installed your À la carte Cup Dispenser and how you mounted it. | | |
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* Did you use the new potato baking sheet for baking the HSPB? |
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* Would you recommend that the new potato baking sheet be part of the required smallwares for a National Launch? |
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| Please comment on the new potato baking sheet. | | |
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* Did you like or dislike the À la carte HSPB cup? |
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| Please share feedback you have regarding the À la carte HSPB cup. | | |
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* Did you like or dislike the Classic Breakfast platter? |
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| Please share any feedback you have regarding the Classic Breakfast platter. | | |
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Please share your average daily waste of HSPB.
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Please share the time(s) of day in which you had HSPB waste.
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* Did the Marketing POP elements and the communication materials provided to your restaurant adequately display the Classic Breakfast and HSPB Program? |
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* Would you like to see any other POP elements or communication materials used to display new products in your restaurant? |
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| Please share what other POP elements and/or communication materials you would like to see. | | |
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* Did you receive any Guest feedback in regards to the Classic Breakfast? |
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| Please share the feedback you received from your Guests regarding the Classic Breakfast. | | |
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* Did you receive any Guest feedback in regards to the HSPB? |
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| Please share any feedback you received from Guests regarding the HSPB. | | |
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| * Please share how your restaurant distributed the Guest Surveys from February 6 to February 12 to your Guests that ordered Classic Breakfasts or HSPB (à la carte or in combo). | | |
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| Do you have any suggestions on how to continue to improve the collection of your Guests feedback regarding new products being served in our restaurants? | | |
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| Please share any Guest feedback you received in regards to the Homestyle Hashbrown that has been removed from your breakfast menu during this time. | | |
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| Please provide specific examples of any challenges you experienced or successes you achieved during the Classic Breakfast and HSPB Test. | | |
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| Would you change anything specific relating to the Classic Breakfast and HSPB test prior to a National Launch? | | |
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| If you have any comments about the Classic Breakfast and HSPB Test that were not captured in this survey, please share them below. | | |
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