There are several different types of question
that we can use depending on your needs. In most cases, we capture
both a score and some comments to support it.
The commonest type of question is Yes/No but
ratings work well for gauging the customer's
perception. Questions can be scored and weighted according to which
are the most important.
For many of our clients, the food menu is a
core part of their offer. If your menu is relatively static, we can
upload this to our system and ask specific questions about each
dish. Or we can ask the same questions to see which is performing
best.
We can apply various tags to your questions.
These allow you to generate scores by management category without
disrupting the flow of the questionnaire. Certain questions can
also be linked to industry benchmarks and compared
with equivalent questions in hundreds or thousands of other reports
per month.
For a small supplement, we can also add 'Hospitality Benchmark'
questions. These were developed in collaboration with The National
Skills Academy for Hospitality and involve the use of several
specific questions covering personality, skills and reflections.
Custom charts allow you to compare your performance both internally
and externally - in the case of the latter with a sample including
thousands of visits to hundreds of different businesses. We can
explore the factors affecting your 'net promoter'
score which is calculated from the likelihood of your customers to
recommend you. And all questions are supported by comments.
Finally, there are a few different scoring
mechanisms, most based on the application of
weights to the most important questions. The most
common is a percentage score based on a maximum score. There are a
few ways that we can trigger a 'Pass/Fail'
indicator. And we can differentiate in scoring terms between
'added-value' questions and those that are basic standards.
If you would like to talk through your requirements, please
complete a short enquiry form and then either send
it to us or call us on +44 (0)1225 470999.