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Research Objectives
Understand The Current Consumer Food Preferences and Expectations from a QSR.
Brief understanding of the brand and evaluating the offerings at the concept stage.
Product Evaluation on all sensory parameters.
Target Group
Male & Female
21-26 Years and 27-30 Years
College Students, YWA and Working Professional
NCCS: A1
Unmarried
Approach and Methodology
Focus Group Discussion
With 8 respondents
Lasting up to 2 hours
At a Food Testing Center
SAMPLE SIZE: 12 FGDs
MARKET: Gurgaon, Mumbai & Bangalore
Usership
Consumers who eat out at least thrice a month, with at least 2 outings at QSRs and one outing at a casual dining restaurant
Consumer Sets
Several Times Taco Bell Visitors (At least three times in the last two months)
Taco Bell Triers (1-2 times maximum in the last six months)
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