RESEARCH & DEVELOPMENT

The experience of the customer began with the quality of the food and the flavor of dishes that we serve. That's why we take a strategic approach to our culinary research and development process, one that blends art and science to develop restaurant food service recipes to reflect trends, emerging dietary concerns, and at times - pure chef-driven inspiration.  

Strategies:

1. Do a visit periodically (every four months) in the area where the car of “El Burrito Sabanero” are, to know about the competences and what products and in which site they are situated. We can evaluate the prices that they offered and the changes of the menu.

2. Go to the most important conferences of culinary and gastronomy that will be presented in Bogotá, one of them are the fair ALIMENTEC in 08 to 11 of June, this is with the objective of find innovations in foods and drinks and related services seeking to approach the end user with quality items that benefit their health, welfare and convenience. Also, take advantage to negotiate and establish qualified contacts with leading manufacturers, wholesalers, distributors and importers of Colombia

3. Biannually make a focus group to test in the consumers the news flavors that will be added in the menu of the Burrito Sabanero. This focus group consist to convene a small group of consumers who conform our target audience, and let them try or give them to examine a new burrito, then we observe their behavior and reactions to this new product and then ask their opinion, suggestions and comments, and make questions that allow us to determine the feasibility of launching the flavor of burrito in the menu.

4. Do monthly a little survey like a feedback to the customer, to know the level of satisfaction of the customer, according of the results of that the company will be made the right changes to improve the service and those factors that the clients dislikes.

5. To subscribe in some magazines to know about publications of the food industry, one of those magazines are ‘Industria Alimenticia’ or ‘Revista Gourmet’, this help us to know the new trends in ingredients and 2016 products, knowing this, an evaluation of the application of these in the business will be done.