Fine dining restaurants in Ahmedabad: understanding customer behavior

Abstract

The objective of this project was to study a Gujarati restaurant and suggest improvements that would help the restaurant structure its offerings more profitably and at the same time meeting the expectations of the customer. This objective entailed analysis of different aspects namely the different limited and unlimited food items (and other allied services) offered by a restaurant and its competitors, the expectations of the customer from such an offering and difficulties faced by restaurants in bridging the gap between the two.