FHRAI Logo

Federation of Hotel & Restaurant Associations of India
B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001
Phones : (011) 3318781, 3318782, 3322634, 3322647, 3323770 Fax : (011) 3322645
E-Mail : fhrai@vsnl.com . Website : www.fhrai.com

Market Research Questionnaire on Trends in the Restaurant Industry in India

This information will be used for research purposes and for preparing averages and aggregates for a city, region and the country. Your information will be treated as confidential. No information will be released to anyone on a company basis. Restaurants that are part of multi-unit operations (two or more) may complete a separate survey for each establishment, including allocated costs and revenues. All information should pertain to only a single restaurant. The numbers given in some questions are for computer data input. You may ignore them.

Section I - General
1. Membership No:__________

Name of Restaurant_____________________________________________
2. Name of chain/brand ( If applicable)____________________________
Name of hotel (if in a hotel)______________________
3. City: _____________________________________ State: _________________ Pincode____________
4. Telephone (STD Code) ________________ Fax____________ Email____________________________
5. Type of Ownership (Check One)
1 Sole proprietorship 2 Partnership
3 Government owned 4 Private company
6. Type of Organisation
1 Independent (operates one unit)  2 Multi-unit (operates two or more units)
 3 Hotel ( if restaurant is located in a hotel) Star category of hotel __________________
7. Primary Type of Business (tick one. It is check per person)
1 Fine dining ( average check over Rs 650) 2 Fine dining ( average check over Rs 400)
 3 Fine dining ( average check over Rs 200) 4 Limited service (all quick service / fast food)
5 Any other (specify) ____________________________
8. Liquor Service
1 Full liquor service 2 Only wine & beer
3 No alcholic beverages
9. Primary Menu Theme
1 Indian mughlai 2 Indian fast food 3 French / continental
4 Western fast food 5 Regional (eg. South Indian etc)  6 Coffee bar
7 Asian (Chinese/Indonesian/Japanese/Korean)
 8 Mexican 9 Italian 10 Multicuisine
 11 Any other (specify)___________________
10. Entertainment in the Restaurant
1 Live band / show 2 Television monitor
3 Recorded music 4 Any other (specify)___________
11. Site on which restaurant is located:
1 Land owned 2 Land leased
3 Building owned 4 Building leased
12. No of Years the Restaurant has been in Business (tick one)
1 Under 2 years 2 2 to 5 years
3 5 to 10 years  4 Over 10 years
13. Does the Restaurant offer: If offered our best estimate of percentage of total sales:
Takeout 1 Yes 2 No ______% of sales
Outside catering 3 Yes 4 No ______% of sales
Banquet service 4 Yes 6 No ______% of sales
14. Check if this restaurant is open for (tick all that apply)
Breakfast 1 Lunch 2
Dinner 3 24 hours (nearly) 4
15. Number of Seats (complete all applicable)
Dining room _________ 1 Bar or lounge _________ 2
Any other (specify) _________ 3 Total seats _________ 4
16 Size of Restaurant (constructed area)
Square feet of dining / bar room only ___________ 1 Square feet of Kitchen area only ___________ 2
Square feet of banquet area only ___________ 3 Square feet of other areas ___________ 4
Square feet of Total Areas ___________ 5
17. Number of Customers (covers) served for the Year (average daily x 365)
(Provide best estimate) Daily ___________ 1 Yearly ___________ 2
18 Number of Employees in the Restaurant (Include all part time/contract service/cashiers/security staff)
Serving _____ 1 Kitchen _____ 2 Office / cashier _____ 3
Security & others _____ 4 Total _____ 5
19 Percent of staff employed at your restaurant:
Less than 6 Months ________% 1 6 Months to 1 Year ________% 2
1 Year to 3 Years ________% 3 More than 3 years ________% 4
20 What was your initial investment in the project?
Land Rs__________ 1
Building Rs__________ 2
Furniture fittings and equipment Rs__________ 3
Miscellaneous Rs__________ 4
Total     Rs__________ 5
21 When was last renovation carried out?
Under 1 year 1 1 to 3 years 2
Over 3 years 3 Cost:____________ Rs 4
22 What services do you outsource/contract?
Cleaning 1 Laundry 2
Payroll & accounting 3 Repair and maintenance 4
Marketing 5 Food production 6
Any other (specify) ___________________________?? 7
23 Do you have a loyalty program?
Yes 1 No 2
If yes give details _____________________________________________
24 What percentage of your sales are settled through?
Cash _______ % 1 Debit cards _____________ % 2 Credit cards __________ %? 3
Credit _______ % 4 Barter arrangements ___ %? 5 Complimentries _______ %? 6
25 What discount cards does your restaurant honour?
FHRAI 1 HAI 2
HRA(WI)/SIHRA 3 Any others (specify) ______________ 4
26 What percentage of your sales are by discount?
FHRAI _______ % 1
All others _______ % 2

Section II - Trends

For questions 28, 29, 30 & 31, give rankings for each question. Give 5 points for most prominent/important and 1 point for the least. Enter point in the box or just before it.
27 What avenues do you use to recruit staff ? (Give ranking of importance 5 to 1).
1 Advertisements 2 Internet sites 3 Placement agencies
4 Referrals 5 Any other (specify) ______________________
28 What do you consider as the most important ways to motivate staff ? (Give ranking 5 to 1).
1 Higher salary 2 Flexible working hours 3 Increased training
4 Modern restaurant / kitchen equipment 5 Growth prospects
6 Any Other (Specify)__________________
29 Who is your most important customer group ? (Give ranking 5 to 1).
1 Business people 2 Tourists (out of town) 3 Families/housewives
4 Parties with children 5 Young people (15 to 30 age group)
6 Any other (specify)_________________
30 Which success factors are most important for you? (Give ranking 5 to 1).
1 Quality of food 2 Entertainment 3 Quality of service
4 Promotion/marketing 5 Restaurant setting/décor
31 Do you feel that in the last three years the culture of eating out has:
1 Increased a lot 2 Remained the same
3 Increased marginally 4 Decreased
32 If you were to build another restaurant today (What in your view will be a successful formula?) What would be your menu theme ? (tick one)

a.

 1 Indian mughlai 2 Indian fast food 3 French / continental
4 Western fast food 5 Regional (eg. South Indian etc) 6 Coffee bar
7 Asian (Chinese/Indonesian/Japanese/Korean)
8 Mexican 9 Italian 10 Multicuisine
11 Any other (specify)___________________

b.

 Would you prefer to be located in/attached to (tick one)
1 A hotel 2 In a commercial market 3 Residential area
4 A transportation center (airport, railway station)
5 Any other (specify) ____________________________

c.

 What kind of Restaurant would it be ?
1 Fine dining ( average check over Rs 650) 2 Fine dining ( average check over Rs 400)
3 Fine dining ( average check over Rs 200) 4 Limited service (all quick service / fast food)
5 Any other (specify) _____________________
33 Do you use imported raw materials? (Give estimated percentages)
Food & non alcoholic beverages 1 Yes 2 No ______%
Alcoholic spirits 3 Yes  4 No ______%
Kitchen or restaurant equipment  5 Yes 6 No ______%
34 What is your policy on Tips ?
Do you levy a service charge in restaurant bills 1 Yes 2 No ______% of bill amount
Do you levy a service charge on banquets 3 Yes 4 No ______% of bill amount
Do you have a Tip pool 5 Yes 6 No
How do you dispose off the service charge collection? Give all recipients (including management, with percentage)
Retained by management ____% Managers ____ % Service staff ____ %
Kitchen staff ____ % Others (e.g. office, cashiers, security) ____ %
How do you dispose off tips pool?
Retained by management ____% Managers ____ % Service staff ____ %
Kitchen staff ____ % Others (e.g. office, cashiers, security) ____ %
35a Do you have your own web site for the restaurant?
Yes 1 No 2
35b Are you part of a restaurant (not a hotel) website?
Yes 1 No 2
 

 

Section III - Statement of Income and Expenses

sPlease completely fill out all financial data for 2000-2001 and 2001-2002. If you wish, you may submit a copy of your year-end operating statement & this section will be completed for you by HVS International. Income statement information should pertain to only a single restaurant and not to a chain of restaurants/entire hotel. Enter "zero" where appropriate. Remember, all information provided will be kept strictly confidential

Please use whole Rs amounts

Current 12 months ended:
Month ________ Year 2001/02

 Previous 12 months ended:
Month ________ Year 2000/01
SALES:  
Food & soft beverages _____________1   _____________1
Beverages (alcoholic) _____________2   _____________2
Total sales _____________3 _____________3
COST OF SALES:  
Food & soft beverages _____________4   _____________4
Beverages (alcoholic) _____________5   _____________5
Total cost of sales _____________6 _____________6
GROSS PROFIT (line 3 minus line 6) _____________7 _____________7
OPERATING EXPENSES:  
Restaurant operating expenses:  
Salaries and wages _____________8   _____________8
Employee benefits _____________9   _____________9
Direct operating expenses _____________10   _____________10
Music and entertainment _____________11   _____________11
Marketing _____________12   _____________12
Utility services _____________13   _____________13
Restaurant occupancy costs _____________14   ____________14
Repairs and maintenance _____________15   _____________15
Depreciation _____________16   _____________16
Other operating expenses / (income) _____________17   _____________17
Total restaurant operating expenses _____________18  _____________18
General and administrative expenses     _____________19 _____________19
(see the note in explanations)  
Corporate overhead _____________20 _____________20
Total operating expenses: _____________21 _____________21
INTEREST EXPENSE _____________22 __________22
OTHER MISCELLANEOUS EXPENSES _____________23 __________23
INCOME BEFORE INCOME TAX _____________24 ____________24

 

Name of the manager responding (with designation):____________________________________________________________

Name of restaurant (& hotel): _______________________________________ Email :_________________________________

 

If different for part III

Name of the manager responding (with designation):____________________________________________________________

Name of restaurant (& hotel): _______________________________________ Email :_________________________________

 

Date:_____________

Signature