Conclusion ^.^

After doing the research at Texas Chicken Sri Gombak, I found out that there are 61% of customer preferred take away and 39% of customer preferred dine in. There are 51% of customers are Malay, 39% of customers are Chinese while only 10% of customers are Indian. There are 55% of customers are from 21-39 years old,39% of customers are above 40 years old while 6% of customers are below 20 years old. 

 From the research, I found out that the customer of Texas Chicken preferred take away services rather than dine in. Maybe due to the Puasa month reason, because most of the Malay customer will come and buy the food from 6.30pm-7.45pm and take away so that they can enjoy their food with their family together at house. Since normally during buka puasa this period, the restaurant will be very crowded so they will preferred take away.

Other than that,  I also found out that Malay and Chinese would like to come to Texas Chicken Sri Gombak to get their meal if compared to Indian. This is maybe the population at Sri Gombak area having more Malay and Chinese and the food that Texas Chicken Sri Gombak provide suit the culture and the taste of Malaysian. It is also because of Puasa month, there are a lot of Malay customer to spent at Texas Chicken Sri Gombak so that they no need cook after their work. Texas Chicken Sri Gombak is the best choice for them because Texas Chicken Sri Gombak offer the Ramadhan special promotion during this period.

Moreover, I discover that the age group of people from 21-39 years old is the largest group of people that will spent at Texas Chicken Sri Gombak. The customer who are 40 years old and above maybe do not like to eat fried food compared with the youngster. This area do not have any college and schools as well so the age group of people below 20 will be very few. 

In conclusion, in order to increase the sales of Texas Chicken Sri Gombak, I think they should improve the speed of delivery the food for the customer. Because Texas Chicken Sri Gombak is categorized into fast food industry so they need to improve on the speed.

The END

Analysis Chart~

 
The above chart (Types of order) shows the percentage and the number of customers preferred which types of order(Dine in & Take away) at Texas Chicken Sri Gombak from 3.00pm-7.45pm. 

• There are 38 customers which is 61% of customer preferred take away. 
• There are 24 customers which is 39% of customer preferred dine in.

 

The above chart (Races) shows the percentage and the number of customers races (Chinese, Indian,Malay) at Texas Chicken Sri Gombak from 3.00pm-7.45pm. 

• There are 32 customers which is 51% of customers are Malay.
• There are 24 customers which is 39% of customers are Chinese. 
• There are 6 customers which is 10% of customers are Indian.

The above chart (Age group) shows the percentage and the number of customers at different age group(below 20 years old, from 21-39 years old, above 40 years old) at Texas Chicken Sri Gombak from 3.00pm-7.45pm.

• There are 34 customers which is 55% of customers are from 21-39 years old.
• There are 24 customers which is 39% of customers are above 40 years old.
• There are 4 customers which is 6% of customers are below 20 years old.

Types of order & types of Texas Chicken customer (Table analysis)

This table analyze what types of order that the customer made from 3.00pm-7.45pm at Texas Chicken Sri Gombak.

• Average 2.4 customers dine in at Texas Chicken during this 10 sessions.
• Average 3.8 customers preferred take away service during this 10 sessions.

This table analyze what is the races of customer spent at Texas Chicken Sri Gombak from 3.00pm-7.45pm.

• Average 2.4 Chinese spent at Texas Chicken Sri Gombak during this 10 sessions.
• Average 0.6 Indian spent at Texas Chicken Sri Gombak during this 10 sessions.
• Average 3.2 Malay spent at Texas Chicken Sri Gombak during this 10 sessions.

 

This table analyze what is the age group of customer spent at Texas Chicken Sri Gombak from 3.00pm-7.45pm.

• Average 0.4 age below 20 years old customers spent at Texas Chicken Sri Gombak during this 10 sessions.
• Average 3.4 age from 21-49 years old customers spent at Texas Chicken Sri Gombak during this 10 sessions.
• Average 2.4 age above 40 years old customers spent at Texas Chicken Sri Gombak during this 10 sessions.

Observation video

After i finish my meal, i'm ready to start my observation on 3pm~

I record each video with 15 minutes~

So total 10 video recorded~

This is the time duration:

Finally!!  The video is here~~~   Thanks for watching~   ^.^

 

                                                        

                                                      

Business Research at Texas Chicken (Sri Gombak)

Hi everyone~ I'm an Advance Diploma student from TARC College(Setapak).

My name is Chan Yoke Ling and my student ID number is 12WBA08250.

I choose Texas Chicken(Sri Gombak) as a research company for my coursework assignment which is under ABDM 4064 Business Research subject.

                                               This is the menu of Texas Chicken~

                 It is so good~  You can refill your drinks by yourself with unlimited time~

   Texas Chicken also offered Ramadhan Special to their customer during this puasa month~

           Nom nom nom~  Is my time to get my lunch first before I start do the observation~

History of Texas Chicken~

 

History of Texas Chicken

Texas Chicken is all started in San Antonio, Texas in 1952. George W. Church Sr., a retired incubator salesman with more than 20 years in the poultry industry, conceived the idea of offering freshly cooked, quality fried chicken at a time when only hot dogs and ice cream were marketed fast-food style.

International expansion began in 1979, with the announcement of the first restaurant abroad. The company subsequently established locations in Puerto Rico, Canada, Mexico and Indonesia. By 1989, Texas Chicken was the second-largest chicken franchise organization in the United States. That was the year it merged with the number three chicken chain, Popeye Famous Chicken & Biscuits, headquartered in New Orleans. The Texas Chicken concept remained distinct and separate from Popeyes. 

History of Texas Chicken in Malaysia

Texas Chicken, a globally recognized brand, has opened its first restaurant on 31st January 2013 in Malaysia. Texas Chicken’s local franchise partner, Etika International Holdings, plans to open 80 Texas Chicken restaurants nationwide in the next 10 years. The first Texas Chicken® restaurant will be located at AEON Bukit Tinggi Shopping Centre, with a seating capacity of approximately 70 guests. The restaurant is fitted with state-of-the-art kitchen equipment and a new digital menu board display system to enhance the in-restaurant experience of Texas Chicken guests. 

There are total 5 outlets in Malaysia:

Texas Chicken differentiates from its competitors in the care and attention given to ingredient sourcing, quality control and preparation of fresh food:-

Direct imports from USA suppliers – Spices and seasoning for Texas’ great tasting chicken, and ingredients for the signature sides (i.e. Honey-butter Biscuits) are imported directly from USA. Thus, ensuring that guests who visit Texas Malaysia restaurants enjoy the same great taste created 60 years ago by the founder – Mr. George W. Church Sr.

Fresh Chicken, Fresh Preparation – To guarantee the delectable, refreshing taste only available from using the freshest ingredients, the Original and Spicy Chicken are made with chicken which is freshly procured from local farms. All day long, Texas Chicken’s cooks marinate and prepare fresh batches of chicken in the restaurants.

Truly Juicy & Crunchy Chicken – A result of Texas Chicken’s exclusive cooking technique that merges the art and science of creating mouth-watering chicken, and delivered to guests in every Texas Chicken restaurant through stringent training and QA programs.

Big Pieces, Greater Value – With Texas Chicken’s signature 8-piece cut, Malaysia guests can now enjoy bigger, more sumptuous chicken portions at greater value.

Signature Spicy Taste (For Spicy Chicken Only) – Made from a proprietary recipe which includes a perfect blend of 5 types of Chili Peppers, each piece of Spicy Chicken is marinated overnight and freshly hand-breaded and battered in restaurants.