• 제목/요약/키워드: Restaurants Sales

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Study of the Traditional Korean Restaurant Activation Plan in Accordance with the Comparative Analysis of the Quality of Traditional Korean Restaurants and Western Food Restaurants (전통한식당과 서양식 레스토랑의 음식품질의 비교분석에 따른 전통한식당 활성화 방안에 관한 연구)

  • Kim, Heon-Choul
    • Culinary science and hospitality research
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    • 제22권5호
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    • pp.200-213
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    • 2016
  • This study is to compare the differences in food quality between traditional Korean restaurants and Western-style restaurants, and then to identify the shortcomings as traditional Korean food prefered than western food. The object of this study is not only to provide the basic data of the domestic food service industry to enable the traditional food ingredients but also increase the sales produced in the farm and fishing economy. Western-style and traditional Korean restaurant food quality were subjected to an IPA analysis to understand the importance and satisfaction with each of them. The IPA analysis of Western-style restaurants and traditional Korean restaurants showed that using regional specialties ingredients, healthy food, and the number of dishes in a set menu were commonly included in the first quadrant. Menu planners of Korean restaurants in should consider the need to develop traditional food using regional ingredients prepared by a reputable chef from the region, and develop delicious healthy food using local specialties without artificial flavors. In addition, considering the demographic characteristics, the ideal food should target visitors in their 40s who with 300~400,000 to spend with friends or colleagues.

A study on the analys of foodservice consumption for concept making in foodservice enterprise (외식창업 컨셉결정을 위한 외식소비환경 분석)

  • 진양호;김미자
    • Culinary science and hospitality research
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    • 제6권3호
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    • pp.291-305
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    • 2000
  • The purpose of this study is analysis of foodservice consumption for making decision. Changes of foodservice consump have also played an important role in improving restaurant sales. These days millions eat away from home at restaurant when nessary dispite economic cycles, many people prefer to eat at restaurants to be something or necessary. The method of this study is focused on changes foodservice consumption environment and dicision making of concept.

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A Study on Market Segmentation of Sales Promotion in the Family Restaurant - Focused on Sales Promotion of Strategic Alliances Benefits - (패밀리 레스토랑에서의 판매촉진에 의거한 세분시장에 관한 연구 - 전략적 제휴 혜택의 판매촉진을 중심으로 -)

  • Ha, Dong-Hyun;Kim, Si-Hyun
    • Korean journal of food and cookery science
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    • 제25권5호
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    • pp.531-544
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    • 2009
  • Strategic alliance is increasingly becoming a popular strategy in the family restaurant industry. In general, strategic alliance can be defined as several brands collaborating in technology development, marketing, or production while keeping their independence as separate business entities. This study identified segments on the basis of sales promotion resulting from strategic alliances between family restaurants and card companies. This study further investigated how brand image, brand value, price fairness, customer loyalty and demographics are different among the segments. From the statistical analysis, three segments were found; 'short-period benefits oriented' segment, 'intangible and discount benefits oriented' segment and 'free benefits oriented' segment. Among the three segments, the 'free benefits oriented' and 'intangible and discount benefits oriented' segments had greater perceived brand image, brand value and customer loyalty than the 'short-period benefits oriented' segment.

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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    • 제25권1호
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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.

Analysis of the Financial Performance of Chicken Franchises during the COVID-19 - Focusing on Financial Statement Analysis (치킨 프랜차이즈의 COVID-19 상황 속 경영성과 분석 - 재무제표 분석을 중심으로)

  • Jae Ryang JEONG;Jong Woo CHOI
    • The Korean Journal of Franchise Management
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    • 제15권1호
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    • pp.61-78
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    • 2024
  • Purpose: Dining out at restaurants was limited during the COVID-19 period. In order to confirm the impact of COVID-19 on the chicken market, this study selected three chicken companies, Kyochon, BBQ, and BHC, and conducted financial statement analysis and regression analysis. Research design and methodology: Each company's financial statements were divided into before and after COVID-19, and the rate of change and financial ratio for each item were calculated to see if there were any significant changes, and the impact of COVID-19 on each company's sales was identified through regression analysis. Result: As a result of the study, the increase in sales and assets of each company continued, and the influence of COVID-19 could be confirmed through regression analysis. It can be inferred that COVID-19 indeed affected the expansion of the chicken market. Conclusion: Therefore, it was confirmed through this study that COVID-19 had a significant effect on the growth of the chicken market. While individual chicken small business owners are grappling with declining sales per outlet, the decline of commercial areas, and a surge in closures, the broader chicken franchise industry is witnessing a surge in demand and business expansion prompted by the pandemic.

Guest Satisfaction of Hotel Japanese Restaurant Seasonal Menu (호텔일식당 계절성메뉴의 고객만족)

  • Shim, Hong-Bo
    • The Journal of the Korea Contents Association
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    • 제7권10호
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    • pp.293-301
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    • 2007
  • As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.

The Efficiency Analysis of CRM System in the Hotel Industry Using DEA (DEA를 이용한 호텔 관광 서비스 업계의 CRM 도입 효율성 분석)

  • Kim, Tai-Young;Seol, Kyung-Jin;Kwak, Young-Dai
    • Journal of Intelligence and Information Systems
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    • 제17권1호
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    • pp.91-110
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    • 2011
  • This paper analyzes the cases where the hotels have increased their services and enhanced their work process through IT solutions to cope with computerization globalization. Also the cases have been studies where national hotels use the CRM solution internally to respond effectively to customers requests, increase customer analysis, and build marketing strategies. In particular, this study discusses the introduction of the CRM solutions and CRM sales business and marketing services using a process for utilizing the presumed, CRM by introducing effective DEA(Data Envelopment Analysis). First, the comparison has done regarding the relative efficiency of L Company with the CCR model, then compared L Company's restaurants and facilities' effectiveness through BCC model. L Company reached a conclusion that it is important to precisely create and manage sales data which are the preliminary data for CRM, and for that reason it made it possible to save sales data generated by POS system on each sales performance database. In order to do that, it newly established Oracle POS system and LORIS POS system concerned with restaurants for food and beverage as well as rooms, and made it possible to stably generate and manage sales data and manage. Moreover, it set up a composite database to control comprehensively the results of work processes during a specific period by collecting customer registration information and made it possible to systematically control the information on sales performances. By establishing a system which unifies database and managing it comprehensively, impeccability of data has been greatly enhanced and a problem which generated asymmetric data could be thoroughly solved. Using data accumulated on the comprehensive database, sales data can be analyzed, categorized, classified through data mining engine imbedded in Polaris CRM and the results can be organized on data mart to provide them in the form of CRM application data. By transforming original sales data into forms which are easy to handle and saving them on data mart separately, it enabled acquiring well-organized data with ease when engaging in various marketing operations, holding a morning meeting and working on decision-making. By using summarized data at data mart, it was possible to process marketing operations such as telemarketing, direct mailing, internet marketing service and service product developments for perceived customers; moreover, information on customer perceptions which is one of CRM's end-products could feed back into the comprehensive database. This research was undertaken to find out how effectively CRM has been employed by comparing and analyzing the management performance of each enterprise site and store after introducing CRM to Hotel enterprises using DEA technique. According to the research results, efficiency evaluation for each site was calculated through input and output factors to find out comparative CRM system usage efficiency of L's Company four sites; moreover, with regard to stores, the sizes of workforce and budget application show a huge difference and so does the each store efficiency. Furthermore, by using the DEA technique, it could assess which sites have comparatively high efficiency and which don't by comparing and evaluating hotel enterprises IT project outcomes such as CRM introduction using the CCR model for each site of the related enterprises. By using the BCC model, it could comparatively evaluate the outcome of CRM usage at each store of A site, which is representative of L Company, and as a result, it could figure out which stores maintain high efficiency in using CRM and which don't. It analyzed the cases of CRM introduction at L Company, which is a hotel enterprise, and precisely evaluated them through DEA. L Company analyzed the customer analysis system by introducing CRM and achieved to provide customers identified through client analysis data with one to one tailored services. Moreover, it could come up with a plan to differentiate the service for customers who revisit by assessing customer discernment rate. As tasks to be solved in the future, it is required to do research on the process analysis which can lead to a specific outcome such as increased sales volumes by carrying on test marketing, target marketing using CRM. Furthermore, it is also necessary to do research on efficiency evaluation in accordance with linkages between other IT solutions such as ERP and CRM system.

Menu Evaluation for Native Foods in Jeonju Area (전주지역 향토음식의 메뉴평가에 관한 연구)

  • Min Kye-Hong
    • Korean journal of food and cookery science
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    • 제22권1호
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    • pp.96-104
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    • 2006
  • This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

Research of Hand Sanitation Level and Recognition for Hand Sanitizer Usage in Working Pl aces(Industries) (산업체에서의 손 위생 관리 현황 및 손 소독기 필요성에 대한 인지도 조사)

  • Kim, Hae-Ja;Na, Young-Sun;Rha, Young-Ah
    • Culinary science and hospitality research
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    • 제12권4호
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    • pp.269-283
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    • 2006
  • To show the recognition of hand-sanitizer, we studied the answers of research questions where we got from the northern part of Seoul and Kyunggi Province. We had categorized two groups both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factory-department stores and non industry-related people who work in schools, general offices for this study. 1. Hand sanitation level: Over 60% people washed hands 6 times a day. The group using water and soap was much bigger than the group using water for washing hands. For drying, people preferred wipe tissue, towels, clothes, non drying in that order. 2. Recognition of hand sanitizer and its usage experience: Most people(66.5%) did not know what hand sanitizer is, but they have positive attitude if they use this machine. 3. Place of hand sanitizer: The proper places to install were such public places as hospitals, restrooms, and restaurants. The fifties-group was the most frequently hand washing generation with over 9 times a day. 4. Comparison of recognition for hand-sanitizer by male and female: There were different results in each evaluation item by either male or female. The frequency and method of hand washing showed high in males, while females observed hand sanitization, installation requirements, installation areas, home installation, etc more than anything else.

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Forecast about of CSFs Maturity Franchise Restaurants (프랜차이즈 레스토랑의 CSFs 성숙도 예측)

  • Kim, Lark-Sang
    • Journal of the Korea Academia-Industrial cooperation Society
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    • 제10권3호
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    • pp.660-664
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    • 2009
  • Over the past several years many researchers have attempted to explore the determinants of franchise restaurant success. This study is a research on the critical success factors of the franchise restaurant management which is expanding. The purpose of this study is to present right information to the managers of franchise restaurant fur their marketing and sales. The information is achieved from studying customers' intention. I also measured customers' satisfaction fur management of franchise restaurant and assessed maturation extent. In conclusion, The results show franchise restaurant's menu, atmosphere and accessibility are a considerable level in research results. However, franchise restaurant's brand, service, food, price and size are low level(determinants fact). Therefore, franchise managers have to complement a those factors. The result indicated that the points in time of forecast about the franchise restaurants CSFs are in 5 years mainly.