On The Role of Processed Cheeses in Diner Satisfaction
Abstract: Although processed cheeses have been in exclusive use by popular fast food restaurant sandwiches for the latter half of the century, and much of the research literature applauds their effect on a restaurant's bottom line, very little work has been done to assess the impact of these stable but mundane cheeses on the restaurant diner's bottom line. This paper presents the results of an aggressive, nationwide double blind survey undertaken in several preeminent meat-and-cheese-driven sandwich chains in an attempt to gauge the average consumer's satisfaction and taste affinity for processed vs natural cheeses. Furthermore, a fundamental analysis of the variety of cheeses available for use in a prepared restaurant sandwich is undertaken, and a set of design goals for the specification of a cheese that will both reduce dining room operating costs and increase customer satisfaction is proposed.
Abstract: Although processed cheeses have been in exclusive use by popular fast food restaurant sandwiches for the latter half of the century, and much of the research literature applauds their effect on a restaurant's bottom line, very little work has been done to assess the impact of these stable but mundane cheeses on the restaurant diner's bottom line. This paper presents the results of an aggressive, nationwide double blind survey undertaken in several preeminent meat-and-cheese-driven sandwich chains in an attempt to gauge the average consumer's satisfaction and taste affinity for processed vs natural cheeses. Furthermore, a fundamental analysis of the variety of cheeses available for use in a prepared restaurant sandwich is undertaken, and a set of design goals for the specification of a cheese that will both reduce dining room operating costs and increase customer satisfaction is proposed.
