Fast Food Restaurant: Marketing, Employee Motivation and Management

This assignment delves into the critical aspects of launching and managing a successful fast-food restaurant. It emphasizes the importance of thorough market research to determine pricing, delivery commitments, and quality standards. The assignment also discusses methods for keeping employees motivated, such as reward and punishment systems, training programs, and career growth opportunities. Furthermore, it explores the use of customer service surveys to gauge satisfaction levels and adapt product offerings. The assignment also highlights the importance of price and place-driven marketing strategies, focusing on physical methods to increase visibility and repeat customer value. Finally, it suggests that a transactional style of leadership, balancing control with employee creativity, is the most effective management approach for the restaurant sector. Desklib provides access to this assignment and many other solved assignments for students.

Question 1:
The Importance of Research
Prior to the launch of a fast-food restaurant business, it is very important to go for a demand
assessment of the product in the market. This assessment of the demand can help a business
owner in ascertaining the right parameters in terms of pricing, time delivery commitment, and
quality promise. A marketer can ascertain the need for the product in the market, go for an in an
internal survey of the capacity to deliver and weave around a “production and delivery” matrix.
Research prior to the launch of the product, service or business can also help the company in
designing the product and its packaging in accordance with the need of the final customers.
Primary research of the market can also give us an idea that what kind of market we are making
an entry (Krishnan, 2020). For instance, if it is an oligopoly market then we can price our
product in the higher bracket. If we are moving into a perfect competition market then price can
become a crucial factor. Primary research can also help us in learning from the mistakes and
USPs of the rival products as well. SWOT analysis and PESTLE analysis can be considered as
the primary research methods. Apart from it, every market place can dictate the need Primary
other types of researches as well (Redetich, 2020).
Question 2
The methods to keep employees motivated
The fundamental processes of Reward and punishment can be applied to keep the morals of the
employees high. Under the theory of the “Reward and Punishment,” an employee can be given

proper performance incentives in return for satisfactory and exemplary deliverance of the
services. At the same time employees can be motivated negatively by offering punishment in the
case of delivery as well. Proper implementation of the training programs and constant appraisal
of employee performance is also a great way of checking and balancing the performance of an
employee (Hinds, 2019).
Under the current theories of the HR management, implementation of the proper career growth
facilities in terms of the financial means and skill up-gradation programs can also be termed as
an effective strategy to keep the employees motivated. Employees also seek security in the job
and a healthy business environment can also play a crucial role in uplifting the motivation levels
of an employee.
Question 3
While talking about the restaurant sector, financial rewards are the best rewards that can be given
to an employee delivering an exemplary performance. Promotion in the designation and perks
like holidays and bonuses during the peak seasons can also serve as a great motivational factor
for the employees.
Question 4
Pre and post customer service surveys can be administered to figure out the needs of the
customers. As a restaurant owner, it is important for a business owner to consistently offer a
post-service survey to check the satisfaction levels of the customers. New products can be
offered with the help of “test marketing surveys and evidenced-based practices can be retained to
serve the needs. Surveys based on the Likert scale can also be launched from time to time.

Packaging of the goods and services is another area where new ideas can be implemented and the
owner can check their success and failures more objectively (Formichelli, 2019).
Question 5
As a restaurant owner, we will go for a Price and Place driven marketing of our goods.
Restaurants are dependent on the traffic of the individuals that are living in any given area. The
primary need that we are catering to is related to the hunger pangs. Taste, pricing, quality and the
ambiance are other factors that we need to take into account. In order to go for a marketing
campaign, we will rely more on physical methods like banners, hoardings and others to increase
the visibility of the premises. During the first step, we will go for awareness campaigns to
establish our presence in the area with an intention to increase the footfalls. In order to continue
the marketing effort, we will work on the areas where we can add a repeat value to our service
and invite the same customers again.
Question 6
The transactional style of leadership and management practices weaved around to serve the
transactional nature of the operations will be the best management style. This style allows a
manager to practice control over the output by standardizing the means of the services, at the
same time it also allows an employee to flourish well in the terms of experimenting and
contributing his best in the terms of problem solving and creativity.
The nature of the business inside a restaurant demands both, it demands a bit of creativity along
with a pleasant ambiance of hospitality. The transactional style of management at the field level
will help the company in coming up with an optimized result serving both the ends of quality and
time-bound creativity.

References
Formichelli, L. (2019). 3 Ways to Boost Your Restaurant's Marketing. QSR,
https://www.qsrmagazine.com/marketing-promotions/3-ways-boost-your-restaurants-
marketing.
Hinds, R. (2019). https://www.inc.com/rebecca-hinds/fast-food-chains-try-to-keep-this-clever-
marketing-strategy-under-wraps-heres-why-its-so-powerful.html. Inc.Com,
https://www.inc.com/rebecca-hinds/fast-food-chains-try-to-keep-this-clever-marketing-
strategy-under-wraps-heres-why-its-so-powerful.html.
Krishnan, S. R. (2020). How Is Fast Food Marketing Done? Uncover Best Kept Secrets. VWO,
https://vwo.com/blog/best-kept-secrets-fast-food-marketing/.
Redetich, A. (2020). Modern Marketing Strategies for Restaurant Success. QSR,
https://www.qsrmagazine.com/outside-insights/modern-marketing-strategies-restaurant-
success.