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Hold on! We can almost hear the clatter of books being cast
aside as many of you rush to set up this new type of restaurant and
the top line of your business plan looks very healthy indeed. Well,
this is just a starting point and the figures might well be realistic.
They do, however, need some fine tuning and you need to work out
the size of some of the other segments that you could target. You
would also need to take a more pessimistic view. The value of this
system is that you can add in new data and make adjustments quite
easily on your spreadsheet. In some cases, the figures do not make
for a very attractive proposition, and this might cause you to be
slightly more cautious. This is not a bad thing – you are, after all,
trying to reduce the risk of failure.
Using this technique, you can now look at the other market
segments you want to measure. More importantly, you can make
some revisions to your main segment. Imagine that you revise your
estimates down by 10%. Can you still operate at these figures? If
yes, your new venture is likely to pose less risk. These figures can also
be used to set daily and weekly sales targets, and will also help you
to build up a database of potential customers, which we will explore
further in Chapter 6.
You can also extend this technique to help you develop your
monthly targets, taking into account the seasonal factors which
affect your businesses either positively or adversely.
Don’t use market research as a sales technique!
The Market Research Industry is regulated by the Market Research
Society (MRS), which has very strict guidelines on the use of market
research techniques. We don’t want you turn into ‘suggers’, or people
who sell under the guise of conducting market research. Usually a few
questions at the beginning give you the impression that your opinion
is important, but then comes the sales pitch. This practice is off-
FINDING OUT ABOUT CUSTOMERS
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