• 제목/요약/키워드: chain restaurant

검색결과 40건 처리시간 0.027초

외식 영양표시 제도에 대한 소비자의 사용동기, 장애요인과 확대 실시에 대한 인식 (Customer' Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants)

  • 정유선;양일선;함선옥
    • 한국식생활문화학회지
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    • 제30권2호
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    • pp.190-196
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    • 2015
  • Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.

외식업체의 브랜드 친숙도와 쿠폰 이용 성향이 쿠폰 상환 및 재방문 의도에 미치는 영향에 관한 연구 - 대학생을 중심으로 - (Effects of Brand Familiarity and Coupon Proneness of a Restaurant Chain on Coupon Redemption & Revisit Intention - Based on Undergraduate Student -)

  • 이영남;남자숙;조성문
    • 동아시아식생활학회지
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    • 제16권4호
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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.

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서비스이익사슬 모형을 적용한 외식업의 구조적 관계와 경영전략에 관한 연구: 직원과 고객을 중심으로 (A Study on Management Strategies and Structural Relationships in the Restaurant Industry Using the Service Profit Chain)

  • 김기진;변광인
    • 한국조리학회지
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    • 제18권5호
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    • pp.63-79
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    • 2012
  • 본 연구의 목적은 서비스이익사슬 모형을 국내외식업에 적용하여 내부서비스품질, 직원만족, 조직몰입 등의 직원 구성개념들과 서비스 가치, 고객만족, 고객충성도 등의 고객 구성개념들 간의 관계를 살펴보고, 효과적인 외식기업 경영전략을 제시하는 것이다. 전술한 목적을 수행하기 위하여, 본 연구는 한국음식업중앙회와 협의한 결과, 대구광역시지회에서 연구 참여의사를 밝혔고, 그 결과 51개 외식업체가 참여의사를 밝혔고, 최초 표본으로 추출되었다. 또한, 다른 레스토랑의 소개를 부탁하는 스노우볼 샘플링 방법으로 49개 외식업체를 추가 선정하여 최종 100개 외식업체의 직원과 고객이 조사되었다. 직원설문지 741부와 고객설문지 970부가 최종분석에 사용되었다. 분석결과, 내부서비스품질의 요인들 중 팀워크와 커뮤니케이션이 직원만족에 유의한 영향을 미치는 것으로 나타났고, 직원만족은 조직몰입에 유의한 영향을 미치는 것으로 나타났으며, 조직몰입은 고객의 지각된 가치에 유의한 영향을 미치는 것으로 나타났다. 또한, 지각된 가치는 고객만족과 충성도에 유의한 영향을 미치는 것으로 나타났고, 고객만족은 충성도에 유의한 영향을 미치는 것으로 나타났다.

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래더링 기법을 통한 한식당 이용 외국인의 추구 가치 분석 (Hierarchical Value Map of the Korean Restaurant Experience of Foreigners - An Application of the Laddering Technique -)

  • 양일선;차성미;신서영;백승희;이해영
    • 한국식품영양학회지
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    • 제22권4호
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    • pp.687-695
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    • 2009
  • The present study attempted to offer more insights into the foreign consumers' consumption decision structure of Korean restaurants located in foreign countries. A survey was designed based on the means-end chain theory, using the laddering interview technique. The qualitative data obtained from 10 Americans, 10 Japanese, and 10 Chinese were content analyzed and resulted in categories such as 'new experience', 'interest in Korea', 'recommendation', 'good food', 'easy to access', 'service', 'dining environment', and 'price' as perceived attributes of choice. The hierarchical value maps linking attributes, psychological consequences, and terminal values were presented. The most frequent consequences were 'experience new culture', 'be exposed to new experience', and 'learn more about Korea' which were related to 'happiness', 'pleasure', 'good relationship', 'desire fulfillment', and 'self-satisfaction' as personal values. Laddering interviews, which required laborious analysis, provided important information on the relationship between perceived attributes and the reasons for choosing Korean restaurants.

메뉴 교체의 관리 방안에 관한 연구 -호텔 레스토랑을 중심으로- (A Study on the Menu Management of Betel Restaurants)

  • 김기영;이동근
    • 한국조리학회지
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    • 제8권3호
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    • pp.1-20
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    • 2002
  • The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

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패밀리 레스토랑 신메뉴에 대한 고객의 기대도와 만족도 분석 (Analysis of Customer Expectation and Satisfaction for New Menus in Multi-Chain Family Restaurants)

  • 이민아;양일선
    • 대한지역사회영양학회지
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    • 제9권6호
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    • pp.734-741
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    • 2004
  • The purposes of this study were 1) to understand customers' expectations and satisfaction on menus in family restaurants, 2) to compare customer satisfaction and brand image for positioning new menus, and 3) to analyze customer satisfaction and loyalty to each menu. From May 8th to 28th, 2004, a total of 3,594 membership customers responded to the email survey. Statistical analyses such as t-test, ANOVA and Pearson Correlation were performed using SPSS 12.0. The results of this study consist of four major parts: general findings, customer expectation analysis, new menu positioning and customer satisfaction analysis. The customer expectation analysis discovered that taste was the most expected attribute in menus of family restaurants, followed by quantity, appearance and price. Statistically different expectations existed among different customer groups categorized by their general characteristics including demographics. Also, high correlations existed among the expectations over all the attributes: food quality, shape, quantity and price of food. Over all the attributes, customer expectation was higher than customer satisfaction. Thus, a discrepancy existed between expectation and satisfaction. Positioning of new menus was determined by brand image and customer satisfaction. Lastly, the customer satisfaction analysis revealed that customers in different gender and age have different satisfaction. In addition, high correlation existed between satisfaction and loyalty on new menus of a family restaurant. In consequence, the research findings suggest managers should understand customer expectation and satisfaction and reposition their menus regularly by menu engineering.

푸드테크 관련 한국과 일본의 특허 등록 현황 (Current Status of Registered Patents Related to Food Tech in Korea and Japan)

  • 최지유;김소영
    • 한국식품영양학회지
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    • 제31권5호
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    • pp.616-630
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    • 2018
  • This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

A study on the Regulatory Environment of the French Distribution Industry and the Intermarche's Management strategies

  • Choi, In-Sik;Lee, Sang-Youn
    • 산경연구논집
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    • 제3권1호
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    • pp.7-16
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    • 2012
  • Despite the enforcement of SSM control laws such as 'the Law of Developing the Distribution Industry (LDDI)' and 'the Law of Promoting Mutual Cooperation between Large and Small/medium Enterprises (LPMC)' stipulating the business adjustment system, the number of super-supermarkets (SSMs) has ever been expanding in Korea. In France, however, Super Centers are being regulated most strongly and directly in the whole Europe viewing that there is not a single SSM in Paris, which is emphasized to be the outcome from French government's regulation exerted on the opening of large scale retail stores. In France, the authority to approve store opening is deeply centralized and the store opening regulation is a socio-economic regulation driven by economic laws whereas EU strongly regulates the distribution industry. To control the French distribution industry, such seven laws and regulations as Commission départementale d'urbanisme commercial guidelines (CDLIC) (1969), the Royer Law (1973), the Doubin Law (1990), the Sapin Law (1993), the Raffarin Law (1996), solidarite et renouvellement urbains (SRU) (2000), and Loi de modernisation de l'économie (LME) (2009) have been promulgated one by one since the amendment of the Fontanet guidelines, through which commercial adjustment laws and regulations have been complemented and reinforced while regulatory measures have been taken. Even in the course of forming such strong regulatory laws, InterMarche, the largest supermarket chain in France, has been in existence as a global enterprise specialized in retail distribution with over 4,000 stores in Europe. InterMarche's business can be divided largely into two segments of food and non-food. As a supermarket chain, InterMarche's food segment has 2,300 stores in Europe and as a hard-discounter store chain in France, Netto has 420 stores. Restaumarch is a chain of traditional family restaurants and the steak house restaurant chain of Poivre Rouge has 4 restaurants currently. In addition, there are others like Ecomarche which is a supermarket chain for small and medium cities. In the non-food segment, the DIY and gardening chain of Bricomarche has a total of 620 stores in Europe. And the car-related chain of Roady has a total of 158 stores in Europe. There is the clothing chain of Veti as well. In view of InterMarche's management strategies, since its distribution strategy is to sell goods at cheap prices, buying goods cheap only is not enough. In other words, in order to sell goods cheap, it is all important to buy goods cheap, manage them cheap, systemize them cheap, and transport them cheap. In quality assurance, InterMarche has guaranteed the purchase safety for consumers by providing its own private brand products. InterMarche has 90 private brands of its own, thus being the retailer with the largest number of distributor brands in France. In view of its IT service strategy, InterMarche is utilizing a high performance IT system so as to obtainas much of the market information as possible and also to find out the best locations for opening stores. In its global expansion strategy of international alliance, InterMarche has established the ALDIS group together with the distribution enterprises of both Spain and Germany in order to expand its food purchase, whereas in the non-food segment, it has established the ARENA group in alliance with 11 international distribution enterprises. Such strategies of InterMarche have been intended to find out the consumer needs for both price and quality of goods and to secure the purchase and supply networks which are closely localized. It is necessary to cope promptly with the constantly changing circumstances through being unified with relevant regions and by providing diversified customer services as well. In view of the InterMarche's positive policy for promoting local partnerships as well as the assistance for enhancing the local economic structure, implications are existing for those retail distributors of our country.

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서울시 주거지역 내 상업 젠트리피케이션의 단계별 변이과정 분석 연구 - 상업 업종의 변화를 중심으로 - (A Study on the Variation Process of Commercial Gentrification Phase in Residential Area in Seoul - Focused on Business Type of Commercial Characteristics -)

  • 류화연;박진아
    • 국토계획
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    • 제54권1호
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    • pp.40-51
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    • 2019
  • The ultimate aim of this study is to diagnose the process stage and look at the step change of transition process to see how the step changes. Therefore, in this study, cluster analysis was conducted by examining four types of commercial characteristics such as Retail Homogeneity, Share of Neighbourhood store, Share of chain store, and Share of cafe & Western food store. Through the cluster analysis, three types have been identified. Type1 is the first step which can explain the time before gentrification occurs and when the ratio of neighborhood facilities is the highest. Type2 is the second step that can explain boutique stage where the gentrification occurs. At this time, the ratio of Cafes & Western food restaurant increased and the proportion of neighborhood shops decreased. And Type3, third step is when the mature gentrification occurs. In the analysis of the transition period, it is necessary to monitor the change of the industry in the period from the first stage to the second stage. In the transition period from the second stage to the third stage, It is necessary to constantly monitor such factors as the increase of shops.

On the Inflation and its Modifications in the Era of Global Pandemic: The Case of Some ADB Countries

  • CHARAIA, Vakhtang;PAPAVA, Vladimer
    • The Journal of Asian Finance, Economics and Business
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    • 제9권8호
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    • pp.7-17
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    • 2022
  • The article discusses the problems caused by inflation in the developing Asia-Pacific region during the time of the worldwide pandemic and suggests innovative solutions to the problem. The reality is that some of the commodity groups from the consumer basket (e.g., non-seasonal fruits, electronics, furniture, hotel, and restaurant services, etc.) fail to reflect the needs of the low-income earners, which make the majority in developing countries. At the same time, the inflation targeting regime has become outdated and not reliable, because of uncontrolled exogenic factors (imported inflation, fluctuation in oil prices, supply chain disruption, Russia-Ukraine war, etc.) prevailing on endogenic factors and thus making it impossible to control the price stability, especially in developing countries. Since, the old-fashioned inflation index and inflation targeting mechanisms regrettably fail to fully reflect both the society and governmental/central banks' expectations, based on which we first should have better care and second create better policies; we propose to use a combination of already well-known indexes and policies, with the new statistical indicators, which reflects price fluctuations on the medication, utilities, and nutrition.