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SERVICES MARKETING
Restaurant
1. What restaurant did you visit? Is the restaurant part of a national brand?
2. What is the total seating capacity? How would you calculate RevPAS?
3. How does the restaurant manage demand? Reservations?
4. What is the restaurant’s policy for seating?
5. How does the restaurant manage wait time?
6. What is the restaurant doing to control duration?
7. What is the pricing strategy? Are rate fences part of the strategy? Explain.
8. How does the restaurant plan for demand fluctuations (time of day, day of week, month)
9. Does the restaurant seating allow for optimal table mix? Explain.
10. Identify the supporting and/or facilitating services offered.
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