• Culinary science and hospitality research
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• v.7 no.3
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• pp.211-239
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• 2001

A study is on the coupon which is one of the sales promotion methods for family restaurant. The factor of family restaurant coupon use in the study was analyzed based on theoretical study. In addition, difference of food service manners by behavior and demographic factor, and so by means of this factor was analyzed and was done t-Test and anova. As a result of this study, eight factors were found. This eight factors were named by researcher. Eight factors are as follows There are 1. factor taste, 2. factor choice, 3. factor expectation, 4. factor satisfaction, 5. factor durability, 6. factor convenience, 7. factor safety, 8. factor preference. These factors influence family restaurant coupon used by customer. And so we know that between demographic factor and food service manners are different. In the conclusion, the factor of family restaurant coupon use, by valuable sides and typical sides was presented as the sales promotion methods for coupon. First, valuable side endows coupon with value and so lead persistent purchase. Second, typical side cause interest and so leads repurchase. But in the future, continuous study should be go on for satisfaction of customer and effective marketing strategy of family restaurant.

• Journal of the Korean Home Economics Association
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• v.46 no.10
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• pp.107-117
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• 2008

The purpose of this study was to analyze customer attraction effects of restaurant promotion for kids. The questionnaires were distributed to 300 parents who have children under 12 years old and a total of 269 questionnaires were collected and used in analysis(usage rate 90.0%). The data was analyzed using SPSS 12.0 for descriptive analysis and paired t-test. The major results were as follows; First, customers mainly got information on coupon from mail. In case of premium and membership, the information was obtained when customers were visiting restaurants. Second, among the types of promotion for kids, coupon was mostly preferred by customers. 'Discount coupon' for the coupon, 'free gift' for the premium and 'pay-back' program for the membership were more preferable than other types of kids promotion. Third, A 'discount coupon' was more effective than 'free coupon'(p<.0l) in term of customer inducement. In case of premium, 'free gift' was more effective than 'lottery'(p<.05) and in case of membership, the customer attraction effect was not significantly different according to the types of membership. In case of coupon and membership, it was more effective in family restaurant than fastfood restaurant(p<.05), but the effect of premium was not significantly different in family vs fastfood restaurant. The results of the study revealed that 'coupon' was the most preferred type of promotion for kids and specifically customers preferred 'discount coupon', 'free gift' and 'pay-back program'.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.693-700
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• 2008

The purposes this study were to a) analyze the revisiting ratio of resting customers after issuing online coupons, b) compare the characteristics of coupon redemption customers with non-redemption customers. For this study, the customers of M restaurant who did not revisit during the last 8 months were classified as 'resting customers', totaling 4,052 customers. The online coupons, valid for 9 months, were sent via e-mail to those customers. After that, the data collected from those who redeemed the coupon in September 2006 was utilized. As a result of sending the coupon to 4,052 resting customers, 1,288 customers redeemed the coupon during the study period, showing relatively high redemption ratio (31.6%). The average check of customers with the online coupon was decreased by 22% compared with customers without the coupon, but the party size remained almost the same, 2.6 customers, and also the redemption ratio was increasing as the expiration date of the coupon was approaching. The redemption ratio of female (35.3%) was much higher than male (19.2%), representing higher redemption possibility of the female customers by issuing the coupon. The redemption ratio of the twenties (69.1%) was obviously higher than other age groups. Also, the non-redemption ratio of other groups except the twenties was higher than the redemption ratio. The redemption ratio of low-educated was higher, under college degree (58.6%), college degree (35.4%), and over college degree (16.6%). Following the result of the average visiting frequency of redemption customers during last the 8 months was 4.2, the frequency of non-redemption customers was 9.8. The total average visiting of non-redemption customer was 10.5, and that of redemption customers was 8.6. Customers who visited the restaurant less frequently in the past have higher possibility to revisit after receiving the coupon.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.481-487
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• 2006

Coupons that restaurants are competitively issuing have considerable effects on company profits, depending on the performance of redemption rate. The purpose of the study is to identify the coupon type that consumers most prefer, among coupon types the most frequently issued restaurants, and to investigate consumers' coupon redemption rate and revisit intention based on brand familiarity. In this study, freshmen and sophomores in the 2-year colleges and the universities located in Seoul and Kyoungi province were sampled by convenience sampling, and surveyed about 3 coupon types (free meal coupon, discount rate coupon, discount price coupon) with 150 copies of questionnaire for each type, totally 450 copies randomly distributed. As a result, relationship between coupon redemption intention and revisit intention based on brand familiarity was that, the higher brand familiarity was, the higher coupon redemption intention and revisit intention were, regardless of coupon types. This study lies in that it approached to discount method, one of the coupon types, by further subdividing into discount rate and discount price, and that redemption intention and revisit intention were studied by taking account of coupon familiarity.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.81-100
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• 2003

This study performed a analysis of customer purchasing behavior in family restaurant. The type of family restaurant marketing activity was classified to free gift promotion, special menu promotion, discount promotion, membership program, coupon, co-marketing promotion were assumed to stimulus. The awareness of stimulus and exposure, attention, comprehension process was assumed to attraction and the contribution of stimulus was assumed to satisfaction on this study. A sample of study is assigned women customers are core customer group not family restaurant but all of industry. The study has showed co-marketing is the most outstanding marketing activity in family restaurant all of aspects and the awareness and attraction of co-marketing is higher than satisfaction. A result of t-test for awareness and attraction of discount and coupon promotion is attended. Attraction of them is higher than awareness. But satisfaction of them is lower than attraction means that family restaurants should makes an effort to develop the customer satisfaction to ensure customer loyalty through the discount and coupon promotion. On one-way ANOVA of awareness, attraction and satisfaction by age, discount and coupon promotion is related to it Speciality as low age as sensitive in awareness, attraction, satisfaction of discount promotion.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.92-107
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• 2011

The purpose of this study was to understand the effect of the characteristics of coupons purchased through a social shopping site upon customer satisfaction and future behavior intention. Based on total 332 samples who had bought franchise restaurant coupons and used them before, this study reviewed reliability and fitness of the research model and verified total 4 hypotheses with AMOS and SPSS program. The hypothesized relationships among the models were tested simultaneously by using a structure equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=309.795(df=103, p<.001), CMIN/DF=3.008, RMR=.103, GFI=.912, NFI=.927, CFI=.950, RMSEA=.074. The result showed that the coupon proneness(${\beta}$=.645) and price sensitivity(${\beta}$=-.315) had a significant influence on restaurant satisfaction(p<.001) and only coupon proneness(${\beta}$=1.040) had a significant influence on coupon satisfaction(p<.001). Also, restaurant satisfaction had a positive significant influence on restaurant customers' revisit intention(${\beta}$=.603, p<.001) and coupon users' repurchase intention(${\beta}$=.335, p<.001). Furthermore, coupon satisfaction had a positive significant influence on coupon repurchase intention(${\beta}$=.353, p<.001) but had a negative significant influence on restaurant revisit intention(${\beta}$=-.263, p<.001). Limitations and future research directions were also discussed.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.155-170
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• 2011

The purpose of this study was to test the influence of restaurant customers' perceived price on their satisfaction and revisit intention through the examination of the mediating effects of emotional responses and the moderating role of coupons. Data was obtained from a survey conducted to 319 quick service restaurant customers and analyzed using SPSS 16 and AMOS 16. The results indicate a full mediation effect of perceived price on customer satisfaction through emotional responses. It was also noted that discount, free and entry coupons did moderate the influence of perceived price on customers' emotional responses. The strongest moderator for perceived price and positive emotions was a discount coupon followed by a free coupon and an entry coupon in order. For perceived price and negative emotions, an entry coupon had a higher moderating effect followed by a discount coupon. The study put forward an appropriate implication to restaurateurs on the use of coupons as well as emotional responses and perceived price that will effectively elevate customers' satisfaction level.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.135-151
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.64-84
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• 2003

There is this research that supply better experience and satisfaction of most suitable in users standpoint to users through family restaurant website importance and assessment of satisfaction. Also, there is purpose of this research to supply pendulum in family restaurant internet marketing strategy establishment that website can achieve continuous role as marketing means to be not public information that drive revisit and substantial restaurant visit. Family restaurant website estimation received satisfaction assessment which do not get in importance (expected value) in general as analysis result. In other words, domestic family restaurants website are doing construction. operation by marketing means but real users are various interaction part that can collect and achieve about customer opinion except design part that can do to emboss company's image could see side that satisfaction is unenchanted and presented improvement way in website construction. operation on contents part of various and correct information offer and so on that customer infancy strategy part and user of event and coupon event etc. that is distinction robbers need. Also, realization possibility for restaurant prescription that latent customers who use net can raise family restaurant website revisit and substantial sale could see side. Ditto improvement way in that family restaurants construct and operate website conclusively as a marketing tool that public information is not that three offers satisfaction of most suitable to latent customers who use existent net to website as can achieve continuous role contribute.