Writing Instruction Lesson: Drafting an Executive Summary

Case study: The Santa Fe Grill Restaurant

The owners of the Santa Fe Grill want to know why sales are not meeting expectations. They do a survey about

characteristics of the restaurant $($see attachment$).$ We use a small portion of the survey $($Questions $12-22)$ for this

exercise.

The charts $($below$)$ provide insight as to the reasons for disappointing sales. For example, the waitstaff measures

are particularly low on a $7$ point rating scale where $1=$ strongly disagree and $7=$ strongly agree. Waitstaff are not

perceived as friendly or knowledgeable $($means are low$).$

Atmospherics are somewhat positive $($average of a $5$ on the $7$ point rating scale$)$ and food quality$/$value items are

also somewhat positive with room for improvement $($means tend to be in the neutral range of the rating scale with