F-2-F interviews
F-2-F interviews: face to face interview is the most widely used traditional method of conducting primary research. It has several benefits. Interviewers can discuss any matters in-depth to the respondents. With the help of F-2-F interviews, interviewers can get deeper insights regarding several aspects that are needed for starting up a new fusion restaurant. This type of interview is considered the most effective one as it helps the interviewers to understand the body language and social cues from the respondents.
Customer F2F Validation: customer validation is a part of the customer development model, and with this method, entrepreneurs can understand whether their ideas and decisions are correct before spending too much money. Face to face customer validation is the most useful one among different validation processes as it is a form of superficial or subjective assessment based on face value. With the help of the F-2-F validation, the system entrepreneur can understand which product has higher demand and which has not for his fusion restaurant. This method is more useful to understand the deep thought of the customers regarding their food habits and choices. It can provide a general idea about the food choices and habits of a particular geographic location where an entrepreneur wants to start up his restaurant.
Customer Survey Validation: it is another form of customer validation method where customers are being surveyed through questionnaires. This process is cost-effective and less time-consuming. It is a quantitative and closed-end method where respondents have to reply to short and precise answers. With this method, entrepreneurs of a new restaurant can get ideas about the food habits of the local community within a short time and effort.
Consumer Input: consumer input indicates behavioral aspects of the consumers after experiencing the services of the restaurant. It is the most effective and practical method through which entrepreneurs can evaluate the quality of food products and services.