Questionnaire for Marketing Strategies of Food Parks in Navotas and Malabon

I’m Ezekiel Jacob D. Carinan, an MBA Graduation Candidate, from Polytechnic

University of the Philippines. I am conducting a survey about people’s opinions and
experiences regarding how, where, and what they dine or eat in independent cafes,
restaurants, and food parks in Malabon.
I would like to ask you for your cooperation in answering a number of questions.

Profile of the Respondents

Sex Male Female

Age 15-25 yrs old 26-35 yrs old 36-45 yrs old
46 yrs old and up

Ave. Monthly Income Php 10 000- Php Php 16 000- Php 21 000-
15 000 Php 20 000 Php 25 000
Php 26 000- Php Php 31 000- Php 36 000-
30 000 Php 35 000 above

Occupation Education Entrepreneurship Corporate

Work
Public Clerk Unemployed
Government
Student Unemployed Others

Civil Status Single Married Widowed

Separated

Higher Educational Basic Education Secondary Vocatonal

Attainment Education
College Master’s/Doctoral
Degree

Residence Caloocan Malabon Navotas

Valenzuela

Rate the following aspects of a restaurant business in Malabon or Navotas (1-Not

Effective; 4-Very Effective) you’ve recently been into:

PLACE VE E SE NE
1. Accessibility and Proximity. The restaurant can be
reached by ordinary means of transportation in a short
matter of time.

2. Easy to spot. The restaurant can be along the street or

sidewalk.
3. Safety. The restaurant’s location is safe to journey
through.
4. Population. The place of the restaurant is populated
enough that suits my sense of safety and comfortability.

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 5. Cleanliness. The place of the restaurant is not polluted
and well-maintained.
PRODUCT
6. Variety. The restaurant offers enough range of food
variety.
7. Food taste. The restaurant serves tasty, warm, and well-
prepared meals.
8. Packaging/Presentation. The restaurant delivers its food
options in a presentable way.
9. Food preparation quality. Food in the restaurant were
prepared with high sanitation.
10. Food ingredients. From the taste of the food offers, the
restaurant impresses upon customers that they use
fresh ingredients.
PHYSICAL EVIDENCE
11. Interior aesthetics. The restaurant is well-decorated.
12. Space. The restaurant is spacious enough to
accommodate groups of people.
13. Space diversity. The restaurant has a separate zone for
smokers.
14. Space functionality. Furniture and fixtures are functional
and suitable to the stay of the customers.
15. Instagrammability. The interior of the restaurant is social
media-worthy to share.
PRICE
16. Value for Money in terms of Quality. The restaurant
offers value for money in terms of quality.
17. Value for Money in terms of Quantity. The restaurant
offers value for money in terms of quantity.
18. Discount. The restaurant offers discounts or price
incentives.
19. Rewards. The restaurant awards loyal customers with
freebies such as free food, merchandise, or any other
form of rewards.
20. Affordability. The food offers of the restaurant are priced
reasonably.
PROCESS
21. Speed. The restaurant’s operation is fast enough to
accommodate and deliver consumer’s orders, payments,
and inquiries
22. Home Delivery. The restaurant has an option for home
delivery.
23. Convenience. The restaurant opens and closes at
convenient time.
24. Menu. Food menus are easy to understand and helps
customers to decide easily what to buy.
25. Unique experience. The restaurant gives a distinctive
experience that separates it from the rest of the
restaurants.
PEOPLE
26. Courtesy and Politeness. The restaurant has courteous
and polite staff.
27. Smartness. The staff of the restaurant are smart enough
to respond.

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 28. Approachability. The staff of the restaurant are
approachable, and helpful to the customers.
29. Professionalism. The staff are professional in conducting
their work.
30. Connection.. The staff are open and warm to
communicate with, making the experience in the
restaurant more enjoyable.
PROMOTION
31. Social Media. The restaurant is active and present to
social media promotion.
32. Word of Mouth. The restaurant is mostly recommended
by my acquaintances, peers, or family.
33. Presence in Food Blogs, News, or Online Reports. The
restaurant has been featured to any sites or papers of
general circulation.
34. Eye-catchiness of ads or promotion. The promotions
used by the restaurant are attention-grabber.
35. Engagement. The ways of promotion of the restaurant
are engaging.