Assessing customers’ meal experience in grade two restaurants in the Kumasi Metropolis

Abstract

The purpose of this study was to customer meal experience in grade two restaurants in the Kumasi Metropolis. The researcher specifically set out to It further examined the factors that influence customers’ meal experience of grade two restaurant’s customers in the Kumasi Metropolis. Primary data was gathered from various customers of some selected grade two restaurants in the Kumasi Metropolis through questionnaire administration. The study drew three hundred (300) customers but only two hundred and eighty-two (282) responded to the structured questionnaire. The collected data were analysed using Microsoft Excel and SPSS/PASW version 20. The primary data was gathered from various customers of ten (10) selected grade two restaurants in the Kumasi Metropolis through questionnaire administration. Two hundred and eighty-two (282) customers responded to the structured questionnaire. The researcher found that background characteristics such as gender, occupation, age, monthly income and marital status influence people’s decisions do dine in restaurants and majority of the sampled respondents were between the ages of 18 – 25 single. There was a significant positive relationship between the meal experience and service quality, food quality and restaurant environment. The study recommends that operators of restaurants should have a more efficient and reliable supply chain for fresh and high-quality ingredients. It is also recommended that all processes involved in food preparation must at all times be closely checked and controlled to make sure that the high standard food quality is maintained regularly to enhance customer meal experience.