II.

BACKGROUND QUESTIONS (About the Respondent)

1. What is your official job role?
2. How long have you worked in this role?
3. What are your main job responsibilities?
4. Do you use a mobile device?
a. What do you use it for?
b. How often do you use it (daily, weekly, monthly/ how much time during the day)
c. Is it a private or a company issued device?
5. Do you use What Apps & website for dinner/lunch planning with friend or family?
6. Do you use What Apps or software for dinner/lunch expenses to calculate?

III. KEY QUESTIONS & FOCUS AREAS FOR OBSERVATION

Business Dining – Generic Questions

7. What are the main reasons for you to go for dining?
8. What is your frequency of dining (personal / business) per month?
9. Do you dine domestically and/or internationally?
10. How long is an average dining time?
11. What are you main dining menus?

FIELD VISIT GUIDE T&E

Dine Planning and Booking
12. Can you please walk us through the process of booking a Dining Restaurant you follow?
a. What triggers you to book a particular restaurant?
b. What platform/tools are used for booking?
c. Where is the information coming from?
d. How do you select a specific theme based restaurant?
e. What is booked by yourself, what is booked through a 3rd party (ex website or app)?
13. How often do you need to need to make changes to your bookings? Can you please walk us
through the process of changing a restaurants?
a. What is usually changed?
b. How often does this happen?
c. What do you need to consider when you change a booking (moderator note: consider costs?)
d. How often do you need to cancel?

14. Do you need to get approval for your dining booking? If yes, in which cases?
a. Can you please walk us through the process of obtaining approval?
b. If yes, how does this work?

During the trip

15. What information do you need to know during your dine?
16. How do you access this information today? Can you please walk us through the process of
accessing this information?
17. What information do you collect during your trip? (e. g. receipts)

Dine Expenses
18. How much time do you spent while dining?
19. Can you please walk me through the process of how you manage your dine expenses?
b. What expense types do you have?
* Do you use online portals to make payments in a restaurant?
c. What information do you need to enter into the system?
d. What do you do with the receipts? (e. g. send them somewhere, take pictures, add notes)
e. How long does the whole process take (e. g. 5 minutes, 30 minutes)
20. What is the biggest pain point today? Why?
FIELD VISIT GUIDE T&E
21. How do you know that you were successful (do you get an email about the re-imbursement)?

Wrap-up
22. If you could change one thing, what would that be? Why?
23. What do you like with your current solution/process them?

Ask to all section:

What do you look forward to while visiting a restaurant?
What kind of theme fascinates you?
What according to you is real India and where can you find its essence/true spirit?