12A- Figuring Out Buyer Behavior No. 1

1) Segment: Restaurant owners

2) Vale Manager: Garrett Raiff
    Tzatziki's Manager: Don Athan
    Reggae Shack Manager: Eddie Hurtado

3) Need Awareness: The most common thread between all of these managers was the times in which their need is most apparent. When food products are out of season is when their need is most apparent, not only because of cost differences, but also the dwindling supply of the food product itself.

4) Information Search: The interviewees often did not have a clear exact action as to how they respond to this need. Som instruct employees to be more sparing with scarce foods, others continue business as usual and try to suggest other items to customers if they run out.

5) Report:
What I learned from these interviews is that there is a particular need for businesses when food is out of season. My business can capitalize on this need since hydroponic growing with temperature control can allow me to put out the same number of crops year long. In response to this need for restaurants, we can ramp up production of out of season crops to ensure that there is a high demand for whatever is coming out of the vertical farm.

6) Conclude:
Restaurant owners won't make up the entirety of my clientele but by specifically targeting this need by focusing production on out-of-season crops, I can acutely increase the profits of my business.