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Patanjali Fast Food

Chain Business
BATCH NMP 30 - YEAR 2017-2018
GROUP 7 - SECTION A
Anand Gopal 30NMP13
Asmita Mehrotra 30NMP15 Meh
Kukret 30NMP27
Shubhangi Nagdeote 30NMP41
Subhransu Sekhar Sahoo 30NMP44
RATIONALE
Healthy and natural fast food is becoming a growing trend
across India
Patanjali, now readying battle against the multnatonal food
chains
Planning to enter the quick service restaurant (QSR) space
by offering 400 vegetarian recipes, as per The Times of India
report
Ratonale here is to analyse the what consumer would want
Patanjali fast food outlet to offer?

Would this plan take on?


RESEARCH QUESTION
AIM:
To help Patanjali set up fast food chain network in India

OBJECTIVE:
To analyse the factors that Patanjali should prioritze while setting its
Patanjali fast food outlets
HYPOTHESES
H0: Patanjali should mainly focus on food choice, service attributes
and hygiene.

H0: Patanjali should offer cuisines other than Indian cuisines.


POTENTIAL BENEFITS
SOCIAL ECONOMIC
Alternatve healthy fast food Cheaper opton available for
availability other food items
Promoton of vegetarian Employment Generaton
food Increase in GDP
Promotng Indian food chain
brand globally
Citaton/Title Sample
LITERATURE REVIEW
Environment Method Findings & Conclusion Gaps & Limitatons
Rupali Khanna,(2015) Customer 100 users from Age , Income, Questonnaire, Secondary Role of brand on the mind of the The sample was collected from
Percepton towards Brand. A Punjab Occupaton, Gender sources have been used consumer behaviour. Punjab only.
study on Patanjali' to collect informaton Every person is a consumer of different The study of Patanjali as a
about Patanjali brands at the same tme. The choice and brand is not focused on a
brands. Journals, artcles, usage of a partcular brand by the specific sector.
research reports and consumer over the
government documents tme is affected by the quality benefits
were reviewed offered by the brand especially when it
comes to brand of eatables and cosmetcs.

R.K. Srivastava(2017) 542 users A variety of variables Questonnaire based, Interested: Undergradute people, The study adapts the theory
How differing demographic used to gain a Systematc Sampling People under age group(19-25), and method of the trust-
factors impact consumers loyalty includes factors such Monthly Income (70k-1lac) commitment-loyalty
towards natonal or internatonal as quality, price, food explanaton chain and
fast food chains. and demographic examines the consumer survey
profile of consumers adapted from a study of
affectng loyalty of Sahagun et al. (2014) on fast
fast food food for emerging markets.
chains.

Anita Goyal & N.P Singh(2017), NCR Region, 200 Youngsters: Random Sampling, Consumers visit fast food outlets for fun, Focusing specific demographic
Consumer percepton about fast people from Educatonal Structurised questonaire change or entertaining their friends but region with few surrounding
food in India: An exploratory populaton Backround Age certainly not as a substtute of home made cites
study Group(20-27), and food. Targeted to age group (15-35)
marital status Hygiene was the main concern for the
pupulaton
RESEARCH METHODOLOGY
Exploratory Research
Sample design:
- Populaton: 1020
- Sample Size: 145
- Sampling Method: Simple random sampling
Questonnaire Design:
- Survey via questonnaire
- Response collecton via digital platform
- Contains 25 questons on 1 to 5 Likerts scale
Analysis of Questonnaire
RESEARCH METHODOLOGY
Reliability Test
Done to check the internal consistency among all the items of
the group.
Acceptable index > 0.7
Reliability Statstcs

Cronbach's Alpha
Cronbach's Based on N of Items
Alpha Standardized Items

.880 .868 25
Normality & Outlier Removal
RESEARCH METHODOLOGY contd
Factor Analysis to identfy important factors affectng our
study
KMO Bartletts Test to test the correlaton between variables

KMO and Bartlett's Test

Kaiser-Meyer-Olkin Measure of Sampling .790


Adequacy.

Bartlett's Test of Approx. Chi-Square 506.353


Sphericity
df 55

acceptable indexSig.0.6 to 1 .000


RESEARCH METHODOLOGY contd
Communalitesa Factor Matrixa Rotated Factor Matrixa
Extracton Factor
Cleanliness .628 1 2 3
Factor
Quality_of_food .999 Quality_of_food .999 1 2 3
BrandValue .398 Cleanliness .682 Hospitality .768
Hospitality .705 Italian_Cuisine .926
Variety_in_menu .668
Variety_in_menu .575 Mexican_Cuisine .810
Tibetan_Cuisine .252 Tibetan_Cuisine .492 BrandValue .624
Italian_Cuisine .860 Hospitality .730 servingtme_for_select
Mexican_Cuisine .680 Variety_in_menu .647 on .613
Convinience_to_order .308 servingtme_for_selecton .618
Locaton_for_selecton .363 BrandValue .611
Locaton_for_selecton .594
servingtme_for_selecton .386 Locaton_for_selecton .590 Convinience_to_order .540
Extracton Method: Maximum Likelihood. Convinience_to_order .521
Italian_Cuisine .926
a. One or more communality estmates greater Extracton Method: Maximum Likelihood.
than 1 were encountered during iteratons. The a. 3 factors extracted. 9 iteratons required.
Mexican_Cuisine .821
resultng soluton should be interpreted with Tibetan_Cuisine .498
cauton.
Quality_of_food .996
Cleanliness .645
Extracton Method: Maximum Likelihood.
Rotaton Method: Varimax with Kaiser Normalizaton.a

a. Rotaton converged in 4 iteratons.


RESEARCH METHODOLOGY contd
ANOVA Test Descriptve

95% Confidence Interval for


Mean
Maximu
N Mean Std. Deviaton Std. Error Lower Bound Upper Bound Minimum m
1.00 storeattr 109 4.8226 .87526 .08384 4.6565 4.9888 1.00 6.00
2.00 foodpref 109 3.1865 1.42828 .13680 2.9154 3.4577 1.00 6.00
3.00 hygine 109 5.5917 .96265 .09220 5.4090 5.7745 1.00 6.00
Total 327 4.5336 1.49854 .08287 4.3706 4.6967 1.00 6.00
RESEARCH METHODOLOGY contd
ANOVA Test Robust Tests of
Equality of Means
ANOVA Robust Tests of Equality of Means

Choice choice
Sum of Mean
Squares df Square F Sig. Statstca df1 df2 Sig.
Between Welch
Groups 328.936 2 164.468 132.18 .000 105.949 2 209.274 .000
2
Within Brown-Forsythe
403.138 324 1.244 132.182 2 268.374 .000
Groups
Total a. Asymptotcally F distributed.
732.074 326
RESEARCH METHODOLOGY contd
Post Hoc Analysis-Anova Ranking of clusters
1 Quality & Hygiene
2 Service Attribute & Brand Value
3 Cuisine Type
Multple Comparisons
Dependent Variable: choice
LSD
95% Confidence Interval
Mean
(I) Gr_attribute (J) Gr_attribute Difference (I-J) Std. Error Sig. Lower Bound Upper Bound
1.00 storeattr 2.00 foodpref 1.63609* .15110 .000 1.3388 1.9333
3.00 hygine -.76911* .15110 .000 -1.0664 -.4719
2.00 foodpref 1.00 storeattr -1.63609* .15110 .000 -1.9333 -1.3388
3.00 hygine -2.40520* .15110 .000 -2.7025 -2.1079
3.00 hygine 1.00 storeattr .76911* .15110 .000 .4719 1.0664
2.00 foodpref 2.40520* .15110 .000 2.1079 2.7025
*. The mean difference is significant at the 0.05 level.
RESEARCH METHODOLOGY contd
Final Results Reliability Analysis
Services Attributes & Brand Hygiene Food Choice
Reliability Statstcs Reliability Statstcs Reliability Statstcs

Cronbach's Cronbach's Cronbach's


Alpha Based Alpha Based Alpha Based
on on on
Cronbach's Standardized Cronbach's Standardized Cronbach's Standardized
Alpha Items N of Items Alpha Items N of Items Alpha Items N of Items
.808 .811 6 .796 .793 3 .708 .739 11
CONCLUSION
Patanjali fast food outlets need to focus on the quality of
the food and hygiene
Hygiene and nutriton value of the fast food must also be
communicated to the consumers
Focus on the food quality by the fast food marketers
THANK YOU