• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.682-691
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• 2011

The purpose of this research was to identify not only the effect of what consumers want from their brand identification and brand attachment, but also the effect of their perceived brand identification on their perceived brand attachment in the family restaurant setting. This research also investigated the causal relationship between a consumer's perceived brand attachment and brand loyalty. A total of 332 questionnaires were collected from customers who visited one of 4 nationallybranded family restaurants in Daegu. With the consent of the store managers of each family restaurant brand, students of Dongguk University helped respondents fill out questionnaires and collected the data. There were three major findings of this research. First, the benefits that consumers wanted were found to have a significant effect on their perceived brand identification and brand attachment. Second, the perceived brand identification of customers was found to have a significant effect on their perceived brand attachment. And third, the perceived brand attachment of customers was found to have a significant effect on their perceived brand loyalty. Also, consumer's benefits sought affected their perceived brand attachment through their perceived brand identification, and consumer's benefits sought and brand identification respectively influenced their perceived brand loyalty through their perceived brand attachment. Therefore, marketing managers or general managers of family restaurants should identify consumer benefits in order to increase sales and profits.

• Korean Journal of Human Ecology
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• v.19 no.3
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.169-177
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• 2017

Smoking bans at restaurants and bars have recently been introduced in Korea. Researchers and stakeholder are interested in the resulting changes in sales of restaurants and bars and their impact on overall national economy including employment. We examined the input-output tables (2013) issued by The Bank of Korea. The result showed that the production inducement coefficient was about 2.16; employment inducement coefficient was 13.1 for the restaurant and bar industry. The amount of inducement in the national production was calculated by 93,100 billion KRW. Employment inducement was calculated by 1,219,610 persons overall industries for a year. Assuming there comes a change (3%, 5%, 10%) in restaurant and bar production in consequence of the smoking bans, we computed following change in the national production and employment. The resulting changed in national production was 6,033 billion, 10,055 billion, and 20,110 billion KRW, respectively. The impact of employment overall industries was calculated 79,032, 131,720 and 263,441 persons, respectively.

• Journal of the Economic Geographical Society of Korea
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• v.23 no.4
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• pp.425-437
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• 2020

In Korea, the proportion of self-employed and unpaid family workers is relatively higher than other OECD countries and the operation periods of their businesses are generally shorter than others. This indicates frequent startups and closures and thus unstable employment status and income, which inevitably generates huge social costs. Restaurants are a representative business that self-employed workers easily enter and their 5-year survival rate is found to be lower than 20%. This is shorter survival period than other business sectors. This study aims to examine the associations of transport accessibility with restaurants' survival in Gwangju metropolitan area. Convenient location has been known to be a crucial factor for sales improvements and longer operation and such location is closely linked with good transport accessibility. Results from survival analysis on empirical data show that better access to road networks is significantly associated with longer survival of restaurants though subway accessibility is not. This can be explained by low modal share of subway in the study area and at the same time, requires further case studies where more developed and matured subway systems are in operation.

• Asia Marketing Journal
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• v.12 no.4
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• pp.55-78
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• 2011

Recently strategic alliance between business firms has become prevalent to overcome increasing competitive threats and to supplement resource limitation of individual firms. As one of allianced sales promotion activities, a new type of discount program, so called "Alliance Card Discount", is introduced with the partnership of credit cards and loyalty cards. The program mainly pursues short-term sales growth by larger discount scheme while spends less through cost share among alliance partners. Thus this program can be regarded as cost efficient discount promotion. But because there is no solid evidence that it can really deliver profitable sales growth, an empirical study for its effects on sales and profit should be conducted. This study has two basic research questions concerning the effects of allianced discount program ; 1)the possibility of sales increase 2) the profitability of the discount driven sales. In F&B industry, sales increase mainly comes from increased guest count. Especially in family restaurants, to increase the number of guests we need to enlarge the size of visitor group (number of visitors for one group) because customers visit by group in a special occasion. And because they pay the bill by group(table), the increase of sales per table is a key measure for sales improvement. The past researches for price & discount sensitivity and reference discount rate explain that price sensitive consumers have narrow reference discount zone and make rational purchase decision. Differently from all time discount scheme of regular sales promotions, the alliance card discount program only provides the right to get discount like discount coupon. And because it is usually once a month opportunity given by the past month usage level, customers tend to perceive alliance card discount as a rare chance to get. So that we can expect customers try to maximize the discount effect when they use the limited discount opportunity. Considering group visiting practice and low visit frequency of family restaurants, the way to maximize discount effect should be the increase the size of visit group. And their sensitivity to discount and rational consumption behavior defer the additional spending for ordering high price menu, even though they get considerable amount of savings from the discount. From the analysis of sales data paid by alliance discount cards for four months, we found the below. 1) The relation between discount rate and number of guest per table is positive : 25% discount results one additional guest 2) The relation between discount rate and the spending per guest is negative. 3) However, total profit amount per table is increased when discount rate is increased. 4) Reward point accumulation & redemption did not show any significant relationship with the increase of number of guests. These results suggest that the allianced discount program substantially contributes to sales increase and profit improvement by increasing the number of guests per table. Though the spending per guest is decreased by discount rate increase, the total amount of profit per table is improved. It seems the incremental profit by increased guest count offsets the profit decrease. Additional intriguing finding is the point reward system does not have any significant impact on the increase of number of guest, even if the point accumulation & redemption of loyalty program are usually regarded as another saving offers by customers. In sum, because it is proved that allianced discount program with credit cards and loyalty cards is effective to both sales drive and profit increase, the alliance card program could be recommended as strategically buyable program.

• Journal of the Korean Institute of Rural Architecture
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• v.19 no.1
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• pp.43-50
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• 2017

This paper presents improvement of consumer's access and convenience to Farmers Market(Local Food Shop). We analyzed case studies and proposed plans of Local Food Shop and related facilities. The results are described below. Thorough pre-education and public relations with extensive support for agricultural products in the area and external support are necessary. Most importantly, the consuming population was close. These factors were the factors of success. Tourists' visit is effective. Consumer distance should be within 10km. Long distance tourists need a way to attract tourists on weekends. It is an advantage that there are many consumers. And it would be nice to have a market in the vicinity. And it is necessary to develop various activities such as experience activities and programs. Also, a place convenient for cooperation with the government office, public health center, etc. is good. Accessibility is enhanced when ICs of frequent highway and highway are close to cars. As a suggestion of placing a direct sales place, we will set up a place for consumers to collaborate and relax and also consider the convenience of providers. For the convenience of consumers' shopping, including sales outlets, we set up booths for daily necessities and industrial products, and place other agricultural cooperatives (NACF banks), local cafes and farmer restaurants in front. Consider multifunction combined service center for consumers and farmers.

• Journal of Arbitration Studies
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• v.14 no.1
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• pp.245-272
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• 2004

This study is focused on the cases that Korean hotels stepped into international airports, public facilities, and successfully solved the contract related disputes by using arbitration in accordance with arbitration law. This case study on arbitration derives the hotel management strategy points as follow: 1. It must be a good chance for a famed hotel to step into international airports that have big publication effect. The feasibility study focused on marketing feasibility rather than finance feasibility may, however, not be good. 2. Written contract is required in entering into a contract with government organizations. However, oral contract still exists. 3. If the contract is made to always pay the higher amount between annual minimal guarantee and sales rate in expenses of store using charge, such contract shall cause very hard sales environment from the initial stage of the contract. 4. The airports have made optional contracts for national service. Such optional contracts are, however, not free from public criticism. 5. This case study is the first case study on arbitration applied to hotels. This study shall be, therefore, frequently referred to in setting a management strategy of hotels that want to run restaurants in another facility outside themselves.

• Food Science and Industry
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• v.53 no.4
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• pp.397-409
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• 2020

Coffee, which has spread from Ethiopia to Arabia, Europe and then to Korea, has become the most beloved beverage among today's Korean people. After liberation, instant coffee was first introduced to Korea through the U.S. military, and coffee became popular in earnest. In the 1970s, Dongsuh Foods led localization of coffee by mass-producing instant and regular coffee, and in the 1990s, coffee shops replaced teahouses. After the 1997 financial crisis, office workers made coffee on their own as companies downsized on secretarial staff, leading to a further growth in instant coffee mix market. In 1999, the first foreign brand Starbucks was introduced to Korea and the culture of takeout espresso coffee took off. As consumers' preferences of coffee constantly evolve, the demand for high-quality specialty coffee has emerged, individual roasters have grown in order to meet the demand, and a viral marketing through SNS has been used as a growth engine. In 2020, the spread of coronavirus(COVID-19) is affecting the global coffee market. As many offices, coffee shops, and restaurants practice social distancing, out-of-home sales such as coffee shops have decreased, whereas sales for a takeout coffee and home-café products have increased.

• Information Systems Review
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• v.24 no.3
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• pp.43-68
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• 2022

With the growing demand for online food delivery (OFD) services via Online to Offline (O2O) platforms, it is required for academic researchers to identify the success factors of OFD businesses. In line with this, this research examines the impact of the core service attributes of a restaurant (hygiene, interactivity, trust,and popularity) on business success in the OFD platform context from the perspective of information asymmetry. Furthermore, the moderating effects of hygiene factor between the core service attributes and the success of restaurants are evaluated. We utilize 1,146 restaurants registered on the largest OFD platform in Korea. The results of this study demonstrate that hygiene (certification), trust (franchise), popularity (favorite) factors have positive impacts on the success of OFD businesses. Moreover, we find that franchise restaurants with high response rates to customer reviews and inquiries achieve higher sales when they have hygiene certifications than those without the certification do. The key findings bear significant contributions to prior literature by empirically substantiating the pivotal role of service quality signals in fostering restaurant success on the OFD platforms. In addition, this study provides business implications for restaurants in O2O platform.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.172-175
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• 2007

The overall changes of social systems in late 21st century have made the most outstanding contributions to the development of food service industry, particularly so called in fields of family restaurant's services and some foreign famous brands such as Bennigans, T.G.I. friday's, and Outback steakhouse have dominated the lucrative korean family restaurant's service market. This research, after investigating the sales status and characteristics of interior space constitution in the foreign famous brand's family restaurants, is intended to make a suggestion of establishment some standards of interior space constitution in family restaurant that will be helpful for the domestic brand's to take more portions of market in the face of fierce competition in the food service industry.