• Title, Summary, Keyword: restaurant trend

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French Casual Restaurant Interior Design (프랑스 캐주얼 레스토랑 실내디자인)

  • Kim, Jung-Shin
    • Proceedings of the Korean Institute of Interior Design Conference
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    • pp.47-48
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    • 2007
  • The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

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A Study on Interior Design Characteristics of Hip Restaurants in New York (뉴욕 Hip 레스토랑의 인테리어디자인 특성에 관한 연구)

  • Min, Chan-Hong
    • Journal of the Korea Furniture Society
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    • v.19 no.5
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    • pp.387-402
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    • 2008
  • Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

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The Effects of the Choice Attributes of Seafood Buffet Restaurants on Customer Satisfaction and Revisit Intention (Seafood Buffet Restaurant 선택 속성이 고객 만족 및 재방문 의도에 미치는 영향)

  • Kim, Sang-Tae;Kim, Young-Hoon;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.14 no.3
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    • pp.96-108
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    • 2008
  • The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

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The Impact of Brand Diversification on Firm Performance: A Study Restaurant Firms (외식기업의 브랜드 다각화가 수익성에 미치는 영향에 관한 연구)

  • Min, Ha-Na;Kim, In-Jung;Choi, Kyu-Wan
    • Journal of the Korean Society of Food Culture
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    • v.29 no.6
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    • pp.593-598
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    • 2014
  • Brands play a critical role as a core asset and the primary driver for corporate growth because of their power of identity and influence on customers' perceptions in restaurant industry. However, in spite of diverse and dynamically changing recent brand portfolio strategies of restaurants, a study on the effect of brand diversification on financial performance has been rarely conducted in the restaurant industry context. Considering competing viewpoints regarding diversification's influence on financial performance, the purpose of this study is, therefore, to examine the effect of brand diversification on firm performance of restaurants. The results indicated that brand diversification is positive effect to profitability. Brand diversification seems to be attractive and might be a reasonable growth strategy to expand market power by satisfying diverse consumer needs. Therefore, restaurant managers should be consider in implementing brand diversification strategy especially in dynamically changing trend of brand diversification in the current restaurant industry.

Content Analysis of Dietary Lifestyle-Related Resreach Articles from 1990 to 2009 (내용분석에 의한 식생활 라이프스타일 관련 연구논문의 동향: 1990~2009년 발표된 식생활 라이프스타일과 관련된 학술지 게재 논문 분석)

  • Hong, Wan-Soo;Kwon, Yong-Suk;Kwon, Yong-Min;Yoo, Hye-Kyung
    • Journal of the Korean Home Economics Association
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    • v.49 no.2
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    • pp.13-26
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    • 2011
  • The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.

A Study that Target Amount of Standardization by Menu Management Effect on the Job Efficiency (메뉴관리에 따른 조리 표준량 목표가 업무 효율성에 미치는 영향 연구)

  • Lee, Sang-Jung
    • Culinary science and hospitality research
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    • v.16 no.2
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    • pp.49-63
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    • 2010
  • The purpose of this study is to investigate how menu management effect on job efficiency at a hotel restaurant. Target standardization amount is needed to set for effective menu management to give quality menu toward customers to do that bring effective job efficiency. The survey is conducted to employees who are working at hotel restaurant. To verify the hypotheses, set this study up frequency analysis, reliability analysis, factor analysis, and linear regression analysis. The collected questionnaires were analyzed through statistical package SPSS WIN 12.0. Moreover, adjusting regression analysis using multiplying matrix was carried to obtain the results of effectiveness. The results show that menu management is required to apply the target amount of standardization in order to increase the job efficiency. At a menu planning phase, managers are expected to compose menu after having full consultation with employees. During the process, the target standardization amount can play a key role to improve job efficiency. Conclusively, to get effective customer service performance, it is necessary to set the target amount standardization if you are considering a trend and taste of customers who should be kept being adjusted or supplemented in line with a trend.

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Korean Restaurant Satisfaction according to the Food-related Lifestyle -Focused on Japanese and Chinese (식생활 라이프스타일에 따른 한식당 만족도 -일본인과 중국인 중심으로)

  • Kim, Jin-Hee;Jeon, Min-Sun;Park, Dae-Seop;Kim, Soo-Min;Paik, Jin-Kyung;Hong, Wan-Soo
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.617-624
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    • 2013
  • Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

Effects of Conspicuous Consumption of Restaurant Customers on Brand Attitude and Purchase Intention - Focusing on University Students Majoring in Cooking and Food Service Industry - (레스토랑 이용 고객의 과시적 소비성향이 브랜드 태도 및 구매의도에 미치는 영향 - 조리, 외식관련 전공 대학생들을 대상으로 -)

  • Jang, Sang Jun
    • Journal of the Korean Society of Food Culture
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    • v.32 no.1
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    • pp.18-26
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    • 2017
  • The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out.

Analysis of the Life Cycle of Menus in Restaurants - A Case Study of 'T' Restaurant - (레스토랑 메뉴 수명주기(Menu Life Cycle) 패턴 분석 - T레스토랑 사례를 중심으로 -)

  • Shin, Seo-Young
    • The Korean Journal of Food And Nutrition
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    • v.25 no.1
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    • pp.205-213
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    • 2012
  • This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited 'T' Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

A Study on the Effects of the Selection Attributes of Korean Restaurant Menu on Customer Satisfaction and Revisit Intention (한식레스토랑의 메뉴선택속성이 고객만족과 재방문의도에 관한 연구)

  • Kang, Yeon-Sook;Park, Hun-Jin;Jung, Jin-Woo
    • Culinary science and hospitality research
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    • v.17 no.2
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    • pp.1-17
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    • 2011
  • The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

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