Decisions to make
What must be clear
- 01Core occasion
- 02Time available
- 03Group size and decision maker
- 04Price sensitivity and expected level of service
Work the problem
Practical next actions
- Describe three real dining occasions
- Interview potential guests about recent restaurant choices
- Map what creates anxiety or friction
- Translate guest expectations into operational requirements
Avoid
Common failure patterns
- A guest definition broad enough to include everyone
- Assuming stated preferences equal purchasing behavior
- Confusing social-media interest with repeat demand
- Design decisions based on stereotypes