• International journal of advanced smart convergence
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• 제12권3호
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• pp.163-167
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• 2023

The restaurant industry is an industry with low entry barriers, and furthermore, it is an indispensable industry in life. However, for the restaurant industry, it is necessary to start a business considering many factors. In particular, the comparative group for each restaurant industry is different, and the commercial area analysis should be analyzed differently. Moreover, counseling for restaurant start-ups is still sticking to how to start a restaurant by meeting with each franchise supervisor or counselor. Therefore, a restaurant start-up chatbot is needed for prospective restaurant founders, and a food tech chatbot is needed to collect basic data. Therefore, in this study, factors for restaurant start-ups were divided into youth, preliminary start-ups, menus, taste, and food. In the case of restaurant start-ups with low entry barriers, it was confirmed as the most preferred start-up by young people. However, indiscriminate restaurant start-ups not only increase the closing rate but also have a significant impact on household debt, so accurate consulting should be used to lower the closing rate and increase the success rate. Furthermore, theories and measures for food technologies such as chatbots should be further developed to obtain accurate information on franchise start-ups.

• International journal of advanced smart convergence
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• 제12권3호
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• pp.68-74
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• 2023

The food industry has been hit hard since the first outbreak of COVID-19 in 2019. However, as of April 2022, social distancing has been resolved and the restaurant industry has gradually recovered, interest in restaurant start-ups is increasing. Therefore, in this paper, 'restaurant start-up' was cited as a key keyword through social media big data analysis using TexTom, and word frequency and cone analysis were conducted for big data analysis. The keyword collection period was selected from May 1, 2022, when social distancing due to COVID-19 was lifted, to May 23, 2023, and based on this, a plan to develop chatbot services for restaurant start-ups was proposed. This paper was prepared in consideration of what to consider when starting a restaurant and a chatbot service that allows prospective restaurant founders to receive information more conveniently. Based on these analysis results, we expected to contribute to the process of developing chatbots for prospective restaurant founders in the future

• International journal of advanced smart convergence
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• 제12권3호
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• pp.168-174
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• 2023

The purpose of this paper is to analyze entrepreneurship and to find out the impact of CEOs in the restaurant industry on corporate performance when they have entrepreneurship. Entrepreneurs need entrepreneurship to take risks and jump into the market to generate profits. Entrepreneurship is not limited to the abilities or resources held, but it is not limited to the ability or resources held, and entrepreneurship to act means the spirit to take uncertainty and preempt opportunities through innovative activities [1]. In this study, the CEO's entrepreneurship was set as an independent variable and corporate performance as a dependent variable. By applying and analyzing how the CEO's entrepreneurship affects corporate performance in the restaurant industry, the importance of entrepreneurship in the restaurant industry and the impact relationship on corporate performance are analyzed. To this end, 100 CEOs working in the restaurant industry will be surveyed using the Likert 5-point scale[2]. And an empirical analysis will be conducted through the SPSS program[3]. Entrepreneurship is a spirit that can take risks and seize opportunities through bold challenges to generate profits. Therefore, it has been confirmed that it affects corporate performance as a key factor for improving corporate performance, and from related studies, the entrepreneurship of the CEO of the restaurant industry is expected to have a positive (+) effect on corporate performance.

• 유통과학연구
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• 제17권7호
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• pp.27-38
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• 2019

Purpose - This study analyzes effects of word of mouth intention of restaurant product via SNS on trust of products, purchase intention, and word of mouth intention targeting restaurant customers. Research design, data, and methodology - Targeting restaurant customers, 500 surveys were distributed in restaurants located in Seoul (where restaurants are clustered, such as Myeongdong, Dongdaemoon Station Shopping Center, and Sadangdong) between July 1st, 2016 and July 30th, 2016. Among those, 490 were collected, and 478 were used for analysis excluding those with no answer or insincere answers. Results - SNS word of mouth information characteristics had significant effects on trust of restaurant product in the order of vividness, neutrality, and timing. Trust on restaurant product has significant effect on perceived risks (-) and perceived benefits (+) by SNS. While perceived benefits of restaurant product on SNS has effect on purchase intention, perceived risks of restaurant product on SNS does not affect purchase intention. Perceived benefits of restaurant product on SNS has significant effect on word of mouth intention, whereas perceived risks of restaurant product on SNS does not have significant effect on word of mouth intention. Conclusions - As marketing through SNS can bring about a huge reduction effect in terms of marking cost, it can be utilized as an effective promotion by not only large restaurant corporations, but also small restaurants.

• International Journal of Internet, Broadcasting and Communication
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• 제15권2호
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• pp.102-111
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• 2023

We would like to find out how restaurant start-up education affects restaurant start-ups. Recently, as low barriers to entry and endemics are approaching, more and more people want to start a restaurant business. However, while the market size of restaurant start-ups increases due to the high youth unemployment rate and changes in the social population structure, the probability of failure of start-ups is increasing due to the high competition rate. Therefore, this study aims to examine whether restaurant start-up education affects restaurant start-ups through entrepreneurship. This study conducted a survey on prospective start-ups. After that, demographic analysis and multiple regression analysis were performed using the SPSS 23.0 program. As a result, it was found that entrepreneurship had an effect on restaurant start-ups. However, in future studies, more research is needed on the direction of improving and developing restaurant start-up education.

• International Journal of Internet, Broadcasting and Communication
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• 제15권3호
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• pp.1-7
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• 2023

Since the first outbreak of COVID-19 in 2019, it has caused a huge blow to the restaurant industry. However, as social distancing was lifted as of April 2022, the restaurant industry gradually recovered, and as a result, interest in restaurant start-ups increased. Therefore, in this paper, big data analysis was conducted by selecting "restaurant start-up" as a key keyword through social media big data analysis using Textom and then conducting word frequency and CONCOR analysis. The collection period of keywords was selected from May 1, 2022 to May 23, 2023, after the lifting of social distancing due to COVID-19, and based on the analysis, the development of a restaurant start-up consulting chatbot service is proposed.

• 디지털융복합연구
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• 제11권10호
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• pp.437-443
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• 2013

본 논문은 여행지에서 스마트폰을 이용해 맛집을 검색하여 방문하는 앱을 수행해 봄으로써 스마트폰의 활용도를 높였다. 구현된 앱을 가지고 맛집을 검색하면 최적의 맛집을 선택할 수 있다. 특히 본 앱은 각 지역별로 적합한 메뉴, 식당의 스타일 및 디자인, 가격의 합리성, 종업원의 인적서비스 및 위생 관리 등의 활용도 및 만족도를 통하여 평가되고 입력된 정보를 미리 DB에 등록해 두고 개인적인 취향을 기록해 두기 위해 평점을 분류해서 입력하도록 배치하였으며, 본인의 추억을 기록할 입력란을 추가해 두었다. 더불어 교통편에 대한 정보 필드도 설계하여 여행의 접근성도 높였으며, 향후 여행지 맛집은 물론 유명 관광지, 지인의 집 정보 입력 등으로 DB를 확장해서 활용 가능하다.

• International Journal of Internet, Broadcasting and Communication
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• 제15권3호
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• pp.52-57
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• 2023

In the restaurant industry, along with the fourth industry, there is a food technology craze due to IT development. In addition, many prospective restaurant founders are increasing due to restaurant start-ups with relatively low entry barriers. And ChatGPT is causing a craze for chatbots. Therefore, the purpose of this paper is to analyze factors for restaurant start-ups with big data and implement a system to make it easier for prospective restaurant start-ups to recommend restaurant start-ups that suit them and further increase the success rate for restaurant start-ups. Therefore, this paper is meaningful in analyzing the start-up factors desired by prospective restaurant founders with big data, turning them into text, and furthermore, designing and studying the start-up factors shown as big data into a restaurant start-up chatbot system.

• Journal of Smart Tourism
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• 제1권1호
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• pp.69-74
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• 2021

Restaurants are an important area of the hospitality industry. This industry sector has not only experienced severe consequences of the recent lockdowns, but it has also seen the rise of digital technologies. As known from other industries, the digital transformation impacts products, processes and business models alike. Starting from the classical distinction of a restaurant's front- and back-of-the-house processes, this paper presents an overview on current developments in the restaurant industry and based on an analysis of current digital services, it derives some implications for future directions. Among the observations are that restaurants need to cover more touch points, provide more individualized offerings and strive for more automation as well as integration of their systems.

• International Journal of Internet, Broadcasting and Communication
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• 제13권2호
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• pp.52-59
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• 2021

In this paper, we propose a system that allows small business owners focusing on the restaurant business to easily understand the management situation, and to manage the operation and management centering on the cost of food materials and profits and losses. In general, the metadata structure is different depending on the POS system, so it is necessary to first develop a standardized metadata model for a food material cost management system for small business owners in various industries. For that reason, the system proposed in this paper was applied to the cost management app by referring to the development of a data model using the metadata standard. In addition, in order to implement a cost profit/loss management system for small business owners in the restaurant industry, it was designed to support standardized metadata models from various types of POS systems, and is a hybrid app that can support a smart environment. Interface) was configured.