Etno - Tours
What is the Ethno-tour qualitive insights?
It is a research tool that BGS has developed for the knowledge of your "current and potential" consumer.
It allows to obtain a vision of the consumer's ecosystem, in a natural and direct way; how it interacts with your product or service, with sales channels, with other consumers ...
- Ethno-culinary tour
- Etno-tour shop along
- Ethno-tour mapping of brands and prices
- Ethno-tour immersion in depth
Methodologies ad hoc
Techniques used to design the studies according to their strategic objectives, information needs and the most appropriate way to approach their consumer
We use sessions of market research techniques that require spaces and controlled dynamics
In Gesell cameras:
Group sessions - intensive (4 participants)
Group sessions - Full (6 to 8 participants)
Diadas / Triads
In spaces adapted to mount scenarios with product exhibition -and / or replicate the use of .
(Product exhibitions, simulation of shelves and exhibitions)
(Preparation of food in group workshops to know culinary processes, testing of new products in a controlled manner)
Dynamics 1 to 1
Methodology that allows deepening the consumer phenomenon and the consumer's most intimate motivations.
The best way to understand 360 ° phenomena firsthand by immersing the consumer
Interviews 1 to 1
In-depth discussions in workplaces and / or consumption Ideal to reach professionals and profiles difficult to contact for sessions Interview .
(Purchase accompanied or simulated)
In addition to the interview there is a visit accompanied to points of sale and / or consumption to contrast and complement the contributions of their consumption experiences
On - Line
We use technology to get closer to consumers in their daily life but at a distance
We know the motivations and the current forms of expression It allows us to reinforce hypotheses that arise in previous stages of research
OBB Bulletin Board
Discussion of hypotheses, concepts, products
Development of methodologies using as a daily complement of purchases, consumption, culinary, according to the needs of the project
On Line Interviews
Efficient research resources and to complement the use of other techniques such as OBB and Online Journals