Structured observations, with honest limits
Category-specific questionnaires for untrained employees evaluating purchased packaged foods.
Start with liking
Overall liking comes first, followed by flavor, texture or mouthfeel, and aftertaste. We use a consistent, fully labeled nine-point hedonic scale; aftertaste includes a not-applicable option.
Then diagnose the experience
At most three relevant just-about-right questions describe levels relative to the taster’s preference. Bars focus on sweetness, firmness and moistness. Beverages use suitable sweetness, sourness, body or carbonation diagnostics. A higher JAR rating is not a better score.
Keep comparisons meaningful
Paired assignments collect independent scorecards and package records before asking preference. Tasting order is counterbalanced. These are branded retail purchases, not blind testing. Unmatched historical comparisons remain descriptive.
Protect people in reports
Fixed quarterly reports require at least five distinct employees in each displayed group, with small and complementary cells withheld. Employers do not get raw comments, photos, lots, retailer details or individual activity.
Understand the limitations
Employee observations are not representative consumer research. Retail, preparation and employer context can influence ratings. The method does not establish causal defects, market demand, statistical significance or quality and safety certification.