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You are invited to participate in our survey for the Crispy Chicken Test Market. Your responses to these surveys will be used to continuously improve our planning and execution of future new product launches and programs. Please take a few minutes to provide your feedback to the following questions. The survey will be open until Friday August 23, 2013.
If you have questions at any time about the survey or the procedures, you may contact Amy Bennett at 905-339-6319 or Sandra Najera at 905-339-5556.
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 the restaurant? |
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| * Did you find the Crispy Chicken Training Session held at 2676 Jefferson Ave helped you to understand the new Dry/Moist Holding Unit and the Crispy Chicken Program? |
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Please explain tell us know how we can imrprove. |
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| * Could you effectively train and prepare your Team Members with the materials provided? |
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| * Are there any other training materials or training tools you would like to see for future roll outs? |
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| Please provide details in regards to the type of training tool(s) you would like to see for future roll outs. | | |
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| * Please indicate your restaurant model? |
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| * Please indicate the location of your equipment in the restaurant: |
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| Did your restaurant require the following in order to fit the Dry/Moist Hot Holding Unit at the Soup & Sandwich Station?
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| * Do you experience challenges with having all the lunch items ready by 10:00am (i.e. Crispy Chicken, Chicken Strips, Chili and all required Soups)? |
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| Please explain any challenges your restaurant experiences with having all lunch items ready by 10:00 a.m. | | |
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| * Do you adjust the hot holding unit layout between breakfast and lunch? (i.e. relocate eggs, bacon etc.) |
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| * On a scale of 1 to 5 (1 being Very Difficult and 5 being Very Easy), please rate the level of difficulty your Team Members experience with the build? |
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| What was difficult and how can we improve it? | | |
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| On a scale of 1 to 5 (1 being Very Difficult and 5 being Very Easy), please rate the following in regards to take-out packaging (sandwich wrap and sandwich bag)?
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| * Please indicate your preferred choice for take-out packaging: |
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| * On a scale of 1 to 5 (1 being Very Difficult and 5 being Very Easy), please rate the level of difficulty your Team Members experience with ringing in Crispy Chicken on the POS system? |
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| What was difficult and how can we improve it? | | |
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| On a scale of 1 to 5 (1 being Difficult and 5 being Easy), please rate the following in regards to the new Dry/Moist Hot Holding Unit:
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| * Have you experienced any problems with the new Dry/Moist Hot Holding Unit? |
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| Please explain issues and any resolutions (i.e call for service): | | |
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| * In which of the following areas, if any, did you experience stockouts from your distribution centre that stopped your restaurant from selling Crispy Chicken? (Check all that apply) |
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| * Did you experience challenges with the 2 hour shelf life of the Crispy Chicken? |
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| Please share some of your average weekly waste
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| * Did the Marketing program and the communication materials adequately communicate the Crispy Chicken promotion? |
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| * Would you like to see any other communication materials used for national roll out? |
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| What other POP elements you would like to see? | | |
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| Hospitality/Guest Feedback |
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| * Based on feedback you received from Guests, how would you rate the overall Guest satisfaction of the Crispy Chicken? |
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| Please share some of the feedback you received from your Guests. | | |
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| * Did your restaurant distribute the survey hand-outs to guests who purchased a Crispy Chicken Sandwich? |
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| Do you have any suggestions on a better way to gather guest feedback? | | |
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| How satisfied are you with the following:
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| Would you change anything specific relating to the Crispy Chicken test prior to National Launch? | | |
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| If you have any comments about the test market that weren’t captured by the questions in the survey, please note them below. | | |
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