"Developing a Sampling Strategy for a New Menu Initiative Survey," page 163.

The owners of The Santa Fe Grill are aware that adding new menu items frequently is necessary for the restaurant industry to remain competitive in order to provide variety to current customers and attract new ones. The owners of the Santa Fe Grill believe that three issues call for the application of marketing research as a result. The first is if the menu should be expanded to include items that aren't featured in typical southwestern cuisine. Should they, for example, include meals that would be regarded as traditional American fare. Italian or European cuisine? Second, regardless of the cuisine being evaluated, how many innovative dishessuch as appetisers, entres, or dessertsshould be featured on the survey? What kind of sample plan should be developed, and who should the respondents be, is the last query. Should they be new clients, old clients, or a combination of the three?

Pick the best illustration of a design. Incorporate the following into a sample Santa Fe Grill design concept: Should a nonprobability sample be utilised versus a probability sample? In light of your response, what kind of sampling designstratified, convenient, etc.should be used? Given the provided sample design, how will potential respondents be selected for the study? Determine the necessary sample size and provide a plan for selecting the sampling units. How many new menu items can be examined by the survey? You need to have a manageable quantity of questions in order to make sure that the survey may be finished in a timely and fair manner. Keep in mind that you should consider every possible menu option. Out of a list of all conceivable menu items that can be included on the survey, what is the optimum number that should be used? Is there a sample technique that can be used to determine the maximum number of menu items to include in the survey?