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針對實體中小型餐飲業者新推出的菜色,結合試吃顧客的現場回饋、定價接受度與回購意願,提供菜色優化與推廣方向的評估建議。
複製
For a new dish launched by a small local restaurant, combine feedback from 20 test diners, analyze the strengths and weaknesses of the dish's flavor and portion size, judge market acceptance of the current pricing, estimate the repurchase probability among target customer groups, and put forward specific dish adjustment directions and small-scale promotion suggestions.
複製
針對實體中小型餐飲業者新推出的一道菜色,結合二十份試吃顧客的現場回饋資訊,分析當前菜色口味、分量的優勢與問題,判斷該定價的市場接受程度,預估核心受眾族群的回購機率,最後給出具體的菜色調整方向與小規模推廣建議。
複製
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