• 한국조리학회지
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• 제24권2호
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• pp.51-62
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• 2018

The value of the customer's contribution essentially becomes the value of the dining industry in Korea. Therefore, an increase in the customer's equity maximizes the assets of the business. The purpose of this study intends to examine relationships between customer equity and behavioral intentions in restaurant industry and verify the moderating effect of restaurant type. This study takes an integrated perspective on prior literature on customer equity, as well as on aspects of the general restaurant industry related to customer equity, thereby defining the concept of customer equity in a way that reflects the characteristics of the dining industry. A total of 420 patrons in Korea participated. The results showed a positive relationship between brand equity, relationship equity and behavioral intentions. There were moderating effects related to restaurant type in the causal relationships between behavioral intentions. The components of customer equity and relationship equity in casual dining restaurants, and value equity and brand equity in quickservice restaurants significantly by customers differs according to restaurant type. Limitations and future research directions are also discussed.

• 한국산학기술학회논문지
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• 제10권3호
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• pp.660-664
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• 2009

프랜차이즈 레스토랑의 성공을 위한 연구는 그동안 많이 이루어졌다. 본 논문은 대형화되고 있는 프랜차이즈 레스토랑의 주요성공요인에 대한 연구로서 프랜차이즈 레스토랑의 마케팅, 판매를 위한 기초자료를 경영자에게 제공될 수 있다. 연구에서는 성공적인 프랜차이즈 레스토랑 경영을 위한 고객의 만족도와 프랜차이즈 레스토랑의 성공을 위한 성숙도를 예측하였다. 연구 결과, 레스토랑의 메뉴, 분위기, 접근성 면에서는 요인의 중요성에 비례하여 상당한 수준에 도달하여 고객이 크게 불편을 느끼지 않은 것으로 나타났다. 그러나 브랜드, 서비스, 음식, 가격, 규모 등 요인은 고객의 만족도가 높지 않은 것으로 나타나 향후 프랜차이즈 레스토랑 산업의 성공을 위해 보완해야 할 분야라고 판단된다. 또한 프랜차이즈 레스토랑의 성공을 위한 요인의 성숙 예측 시점은 대부분 5년 미만인 것으로 나타났다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• 한국조리학회지
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• 제16권1호
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• pp.152-164
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• 2010

이 연구에서는 해산물 뷔페 레스토랑의 메뉴 품질 요인과 경영의 전략의 성공을 찾고 이해를 하는데 있다. 또한 고객들이 메뉴의 품질 측정 항목 중에서 가장 중요하게 생각하는 요인이 무엇인지를 도출하고 메뉴 품질 요인이 고객 가치를 통하여 고객 만족이 어떻게 이루어지는지를 알아보는데 이 연구의 목적이 있다. 해산물 뷔페 레스토랑의 무한경쟁시대에서 이 연구는 해산물 뷔페 레스토랑의 전략적인 방법과 영업의 활성화를 위한 기초자료를 제공하고자 하였고, 경영자에게 고객들이 원하는 기초자료를 보여주고 있다. 메뉴 품질의 하위 차원인 맛, 영양, 신선도는 고객가치에 정(+)의 영향을 미치는 것으로 나타났다. 즉, 고객은 seafood buffet restaurant에서 제공하는 맛, 영양, 신선도를 매우 중요하게 생각하는 필수 요소임을 제시하는 것이다. 고객 가치는 고객 만족에 정(+)의 영향을 미치는 것으로 나타났다.

• 유통과학연구
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• 제19권12호
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• pp.57-69
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• 2021

Purpose: This study aims to measure whether the business performance of Padang restaurants in North Jakarta is primarily affected by service distribution strategy and other factors, specifically the local-based organizational culture and entrepreneurial orientation. Research design, data and methodology: This quantitative research has used Structural Model-Partial Least Square (PLS-SEM) with SMART PLS 3.0 as the analytical tool. The study's sample focus is the owner or person in charge of the Padang restaurant business in North Jakarta. Data has been collected using a questionnaire instrument with a Likert scale scale ('1-strongly disagree' to '5-strongly agree'). A total of 86 samples with a random technique were obtained from three areas in North Jakarta: Kelapa Gading, Pademangan, and Penjaringan. Results: Interestingly, this research finds that service distribution strategy does not affect business performance, either directly or indirectly. Business performance in this study is affected by entrepreneurial orientation. In additional results, the local organizational culture significantly affects the entrepreneurial orientation, but does not affect the business performance in terms of management process. Conclusions: This study provides practical implications for restaurant businesses regarding the use of local cultural concepts to consider strategies for survival in today's challenging times while continuing operations during limitations.

• 한국조리학회지
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• 제12권3호
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• pp.219-236
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• 2006

The purpose of this study is to examine the elements that satisfy customers in order for restaurants to survive in competition, and to examine effective positioning strategies. Since the designation of Haeundae in Busan as a Special Tourism Zone, diverse food service markets have been established and various marketing activities are anticipated accordingly. The results of this study can be summarized as follows: First, after the examination of the competitive relationships among restaurants, based on the image similarity data, it was found that Bennigan's, Outback Steakhouse, and T.G.I. Friday's are in close proximity with one another. Hence the fierce competition between them. Secondly, as a result of PC-MDS PROFIT analysis, a positioning map was drawn with image similarity measurement of the restaurants and scores 9 evaluation categories for each brand name as follows: food taste, food price, service, access convenience, hygienic condition and cleaning, atmosphere, various events, circumferential environment, and public image. Thirdly, as a result of MDPREFMAP analysis based on the customer preference, data from the restaurant brand names, an ideal location of a restaurant preferred by customers and the position of restaurant brand names were indicated at the same time.

• 한국조리학회지
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• 제9권2호
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• pp.44-63
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• 2003

This study is about internet marketing of family restaurant through marketing mix and we found out the way which can make to activate by means of analysis of family restaurant's homepage. This study was done as following precedure. First, we've compared between characteristic was based on contents distinctive quality of family restaurant's homepage through the marketing mix. And in the next step, we've compared and ana lysed homepage of family restaurant which was chosed by the internet surfing. In the last, we evaluate strategy of marketing mix which is going well in the each field of business and then research of the way can improve internet-marketing. We draw the findings which is seperated by goods, price, promotion, distribution, other service according to marketing constituents. As a result of study, it is found that each company has given much more weight on some part in internet marketing's field of activity. In general, they put an emphasis on activity of goods and promotion. On the other hands they don't consider prices and delivery to be important compared with other parts. One of the most important things about internet-marketing is that fast and exact feedback and community makes each firm to be able to help to communicate with customer. It's like off-line-restaurant make use of free-coupon and an anniversary service.

• 한국식생활문화학회지
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• 제20권5호
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• 한국식생활문화학회지
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• 제26권3호
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• pp.211-219
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• 2011

To examine the key success factors for long-lasting restaurants, we visited 10 restaurants with 30 or more than 30 years of tradition, located in Seoul and Gyeonggi-do districts, to research these restaurant menus and customer characteristics by observation and interview. The results were analyzed using descriptive statistics. The outstanding feature noted was that each and every restaurant had its own simple and specialized menu. We found that this feature created a virtuous circle that reinforced itself through a positive feedback loop. The simple and specialized menu increased both the cooking efficiency and food quality while it reduced both food and labor costs, this enabled the customers to eat at an affordable price and have generous servings. This lead to customer satisfaction and revisits to the restaurant, which triggered word-of-mouth referral and expansion of their customer base. This in turn created higher operating profit margins that could be reinvested in the business. The secret recipes for cooking, invented by their founders, were passed on from generation to generation. Their customer base included customers of all ages from children to senior people. And their regular customers consisted of neighboring office workers and families traveling from a long distance. We hope that our findings on long-lasting restaurants, especially of the virtuous cycle created due to the simple and specialized menus with secret recipes, will contribute to the development of Korean style long-lasting restaurant model.

• 대한가정학회지
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• 제43권3호
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• pp.147-159
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• 2005

The purpose of this study was to analyze the effect of justice (distributive, interactional, and procedural) perception of e-service recovery in restaurant businesses on e-service recovery satisfaction, negative word of mouth, trust, and commitment. We designed a quasi-experimental study using eight different scenarios of justice application. One of the eight scenarios was distributed to each respondent to read, and the respondent then answered regarding feelings and subsequent action. Data analysis was based on 232 usable responses. The results imply that interactional justice is more important than other forms of justices in e-service recovery of restaurant businesses, indicating that restaurants must approve the service failure, make an apology to the customer, and maintain a courteous attitude at all times. In addison, the restaurant has to consider an e-service recovery program as a long-term strategy because the effect of e-service recovery in restaurant businesses grows slowly and takes time-consuming effort.