• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.549-557
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• 2020

Recently, the number of coffee shops has continued to increase, and information searches have been increasing for consumers who want to visit coffee shops. We wanted to find out the impact on the intention of revisiting a coffee shop by adding information search factors to the existing coffee shop's selection properties and search for the actual selection properties, and summarize the results as follows. The analysis of this study was conducted in two ways, before and after visiting a coffee shop through information search. First, the four factors and optional attributes that are important in information retrieval were the reliability of information (the number of reviews and views by coffee shops, recent postings), physical environment (the proximity of stores, the atmosphere, size, presence of side menus), visuality of information (physical environment, background, design, easy composition), merchantability (the taste of coffee, convenience of parking). In addition, the selection properties for satisfaction after visiting coffee shops through information search were derived from five general characteristics of coffee shops, menu, information consistency, taste of coffee, and convenience of parking, and among them, the consistency of information, taste of coffee, and general characteristics of coffee were found to affect the intention of revisiting again.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.70-83
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• 2012

This study examines the structural relationships between functional-congruity, self-congruity and their consequences, under coffee shop consumption setting. More specifically, it investigates how functional-congruity and self-congruity influence emotional responses (comprising positive and negative emotions) and store attitude formation. The authors propose a structural equation model comprising five constructs. Data were collected from 280 college students in Seoul and analyzed by LISREL 8.30. The findings can be summarized as follows: First, functional congruence of coffee shop customers appeared to have a positive effect on positive emotions and a negative effect on negative emotions. Second, self-congruity has a positive effect on coffee shop customers' positive emotions. Third, the effect of coffee shop customers' positive emotions on store attitude formation was positive and statistically significant while the effect of negative emotions on store attitude formation was negative. These results suggested that the effect of functional-congruity and self-congruity on store attitude formation was mediated by positive emotions and negative emotions.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.519-527
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• 2014

This study was conducted to analyze the differences in consumer behavior of coffee product according to monthly income in franchised coffee shop's consumer in Korea. A total of 293 questionnaires were used out of the 330 that had been distributed for analysis; those that lacked reliability were excluded. Frequency, ANOVA, and Duncan's multiple range test was conducted to analyze the hypotheses of the study. The findings are summarized as follows. There were significant differences in consumer behavior with regard to seeking health, eco-friendly products, product brand, and product taste as well as preferred coffee menu and coffee consumption expenditures. High income consumers rather than low income groups showed much higher score for concerning health, concerning diet, concerning calorie, concerning instant, concerning caffeine and concerning nature, organic in coffee consumer behavior. In amount spent on purchasing coffee products according to income, low income consumers rather than high income groups had much higher financial expense burden.

• The Journal of the Korea Contents Association
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• v.16 no.11
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• pp.409-419
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• 2016

The purpose of this study is to examine the differences of selecting coffee shop and type of coffee according to the reason for the visit. The proposed model was empirically tested by using survey data collected from 209 university students in Seoul and Gyeonggi Province. SPSS has been used to preform this analysis. The study found six reasons for visiting Coffee shops which are convenience, social contact, psychological factor, economic factor, mental factor, and habitual visit. As we gorup these six reasons into three groups, students who visit coffee shops according to economic or habitual factor consider more on 'diversity of coffee'. And students who visit coffee shops according to convenience or habitual factor consider more on 'kindness of worker'. And last group who visit coffee shops according to social factor consider more on 'moderate price of coffee'. The reason why the reason for the visit and the attributes of selecting Coffee Shop are not meaningful to the type of coffee which students chose is that most of students tend to choose certain type such as Americano. And this also result from the traditional managements which don't have enough effort or the differentiation about the variety of menu.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.103-117
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• 2010

This study investigated emotional-utilitarian motivation to visit a coffee shop and segmented the market based on motivational factors realizing that coffee is considered as emotional and utilitarian goods in reality. As a result of market segmentation, three groups were identified: emotional consumers, utilitarian consumers, and passive consumers. Choice attributes of visiting a coffee shop according to each group were found to be significantly different. Firstly, emotional consumers highly perceived the importance of the emotional factors such as 'coffee taste and mood', 'special coffee', 'clean space' and also the utilitarian factors such 'price benefit', 'internet access,' etc. Therefore, emotional consumers could be utilitarian one at the same time. On the other hand, utilitarian consumers were highly aware of the importance of 'independent space available for a group meeting', 'degrees of being crowded', and 'facilities such as a bathroom and smoking area.' As for the demographic and the behavioral factors of having coffee, only gender, types of coffee, time and places have a significant relation.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.66-75
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• 2010

The purpose of this study is to examine the competitive positions of five coffee shop brands(i.e., Starbucks, Coffee Bean & Tea Leaf, Hollys, Angelinus, and Tom N Toms) in Korea. For this study, data were gathered from the residents of Seoul, Busan and Daegu from September 22 to October 11, 2009. In order to accomplish the purpose of the study, MDS was utilized to investigate differences in customer's perception of the position of five coffee shop brands. The results of positioning analysis showed that there was competitive relationship between Hollys and Angelinus. Also, the positioning of Tom N Toms was close to Hollys and Angelinus. However, Starbucks, the market leader, and Coffee Bean & Tea Leaf, the market follower, were their own identity in their brands. According to the result of the study, it will be helpful for the marketers who need to establish a marketing strategy. Future studies could include other various variables and more thorough investigation into them.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.424-434
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• 2020

The purpose of this study is to investigate the effects of selection factors which include accessibility, trade area, spatiality, convenience, reliability, assurance on satisfaction. Also, the relationship among satisfaction, conversion cost, and reuse intention was examined. The survey was conducted for college students who had used coffee shops in the last month and 247 copies were used for the analysis. The study model was analyzed by the basic statistical analysis, factor analysis, reliability analysis, and structural model analysis using SPSS 18.0 and AMOS 18.0. As a result of analysis, it was confirmed that customer satisfaction was influenced by factors in order of assurance, accessibility, commerciality, reliability, and spatiality. Also, satisfaction and conversion cost have a significant effect on reuse intention. The result shows that the satisfaction of selection factors increases student customer's behavioral intentions and ultimately contributes to the improvement of coffee shop performance. Therefore, a coffee shop targeting college students needs a lot of interest in the taste of coffee, price, various menus and accessibility, trade area, and large space.

• Journal of the Economic Geographical Society of Korea
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• v.23 no.4
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• pp.408-424
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• 2020

This study attempts to analyze the spatial clustering of survived and closed coffee shops based on the land price and land use for each coffee shop location. The locational characteristics of survived and closed coffee shops for each cluster type are identified through various locational properties such as transport factors (physical accessibility), shop properties (franchise information, newly open/closed business experience), and spatial density (kernel density estimation). To this end, we categorize the clusters of survived and closed coffee shops into three types (general locational distribution type, commercialization type of residential area and location type of commercial center), and then analyze their locational characteristics. As the result, we found that the locations of newly open and closed coffee shops show different distribution characteristics, even though they are classified into the same type due to the double sidedness of new open and closed locations. The results of this study can be provided as basic data for planning the location of coffee shop as well as regional commercial district.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.701-710
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• 2012

The purpose of this study was to classify customer's satisfaction of coffee shops in term of economic and non-economic satisfaction, as well as to examine the effects of coffee shops image on customer's economic and non-economic satisfaction and customer brand loyalty. For this purpose, we collected data from 301 coffee shops, as well as from customers who visited brand name coffee shops in Seoul, Korea. The result of this CFA shows that this study was valid and reliable. Our findings were as follow: (1) Product and accessibility image of coffee shops influenced customer's economic satisfaction, whereas facility and staff image did not. (2) The effects of product, facility, staff and accessibility image on customer's non-economic satisfaction were significant. (3) Coffee shop image was not influenced by brand loyalty. (4) Economic and non-economic satisfaction had a significant impact on brand loyalty.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.