• 벤처창업연구
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• 제16권5호
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• pp.91-107
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• 2021

본 연구는 점점 경쟁이 심해지고 있는 국내 프랜차이즈 산업에서 최근 10여 년간 급성장해 온 커피전문점의 수익성에 영향을 미치는 요인이 무엇인지 살펴보고, 사전 창업교육이 커피전문점 수익성에 영향을 미치는 요인에 어떤 영향을 미치는 지를 분석하였다. 창업교육을 통해 점포의 업종 경쟁력을 높일 수 있는지, 입지를 선정하는 안목을 키울 수 있는지, 혁신경영이 일어나는지를 분석하였고, 궁극적으로 점포 수익성으로 귀결되는지 구조방정식 모형으로 분석하였다. 분석 결과, 창업교육은 점포의 업종특성인 맛과 품질, 가격적절성, 메뉴다양성, 점포분위기 등과 점포의 입지특성인 적합성과 접근성, 그리고 점포의 혁신경영인 배달영업과 SNS마케팅 활용 등에 모두 유의한 정(+)의 영향을 미치는 것으로 나타났다. 점포수익성에 미치는 영향은 업종특성 중 맛과 품질과 가격적절성, 입지특성 중 적합성, 혁신경영 중 SNS마케팅 활용 요인만이 유의한 정(+)의 영향을 미치는 것으로 나타났다. 본 연구는 과당경쟁을 하고 있는 커피전문점의 수익성 제고를 위해 실무적 시사점을 제시하였고, 가맹본부 및 정부정책의 유용한 자료로도 활용될 수 있을 것으로 기대된다. 아울러 본 연구의 결과를 통해 향후 가맹본부와 정부 및 지방자치단체는 증가하고 있는 자영업자의 배달영업이 배달비용을 감안하더라도 실질적 수익성 개선으로 이어지도록 제도적 뒷받침이 필요하다는 시사점이 제시되었다.

• International Journal of Internet, Broadcasting and Communication
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• 제16권2호
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• pp.179-184
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• 2024

Franchise are now a red ocean in Food industry and they need to find other options to appeal for their product, the uprising content, food tech. The franchises are working on R&D to help franchisees with the operations. Through this paper, we analyze the franchise interest on food tech and to help find the necessity of development for franchisees who are in needs with hand, not of human, but of technology. Using Textom, a big data analysis tool, "franchise" and "food tech" were selected as keywords, and search frequency information of Naver and Daum was collected for a year from 01 January, 2023 to 31 December, 2023, and data preprocessing was conducted based on this. For the suitability of the study and more accurate data, data not related to "food tech" was removed through the refining process, and similar keywords were grouped into the same keyword to perform analysis. As a result of the word refining process, a total of 10,049 words were derived, and among them, the top 50 keywords with the highest relevance and search frequency were selected and applied to this study. The top 50 keywords derived through word purification were subjected to TF-IDF analysis, visualization analysis using Ucinet6 and NetDraw programs, network analysis between keywords, and cluster analysis between each keyword through Concor analysis. By using big data analysis, it was found out that franchise do have interest on food tech. "technology", "franchise", "robots" showed many interests and keyword "R&D" showed that franchise are keen on developing food tech to seize competitiveness in Franchise Industry.

• 벤처창업연구
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• 제14권5호
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• pp.25-42
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• 2019

본 연구는 최근 해외 브랜드 및 대기업의 침투 속에 지역경제를 비롯한 소기업 경쟁우위 확보와 이를 기반으로 시장 확대 전략에서 고려될 수 있는 프랜차이즈 사업화 의도에 미치는 영향 관계를 규명하여, 향후 소기업 정책지원 등의 하나로 접근 방안을 제시하고자 하였다. 이를 위해 국내 소기업 276개를 대상으로 구조화된 설문지를 통해 그 변인과의 관계를 분석하였으며, 주요 분석 결과는 다음과 같다. 첫째, 소기업의 내부역량 요인과 경쟁우위 요인과의 관계에서 기술역량, 자금조달역량, 제품(서비스) 차별화역량이 경쟁우위에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 소기업의 내부역량 요인과 프랜차이즈 사업화 의도와의 관계에서는 자금조달역량과 마케팅역량은 사업화 의도에 유의한 정(+)의 영향을 미치는 것으로 나타났고, 경쟁우위는 프랜차이즈 사업화 의도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 개별 내부역량요인과 프랜차이즈 사업화 의도와의 관계에서 경쟁우위는 기술역량과 제품(서비스) 차별화역량에서 완전매개, 자금조달역량과 마케팅역량에서는 부분 매개하는 것으로 나타났고, 전체 내부역량요인이 경쟁우위를 매개하여 프랜차이즈 사업화 의도에 미치는 관계에서 간접효과는 유의한 것으로 나타났다. 마지막으로 소기업의 내부역량 중 자금조달역량과 마케팅역량이 프랜차이즈 사업화 의도와의 관계에서 프랜차이즈 적합성이 조절효과가 나타났고, 경쟁우위와 프랜차이즈 사업화 의도와의 관계에서도 조절효과가 나타났다. 이러한 결과를 통해, 소기업 관점에서 기업이 지니는 내부역량요인이 프랜차이즈 사업에서 경쟁우위에 미치는 관계를 확인할 수 있었고, 소기업의 CEO들은 프랜차이즈 사업화에 내부역량요인을 적극적으로 고려하고 있는지 확인할 수 있었다. 또한, 프랜차이즈 사업에 대한 적합성 등 평가의 필요성과 함께 소기업의 내부역량 요인과 연계될 수 있는 시장 접근 방안 등을 통해 소기업의 사업 확장을 위한 대안으로 프랜차이즈 사업화에서 보다 중점적으로 운영 관리가 요구되는 내부역량 관점을 제시하였다는 데 시사점이 있다.

• 유통과학연구
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• 제11권1호
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• pp.25-34
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• 2013

Purpose - This study examines the adverse press coverage that has increased in proportion to the remarkable growth of various kinds of franchise businesses in the food service industry. Today, the trust of franchisees in relation to their franchisor, and the maintenance of good relations between the two, has become a significant social issue. This study investigates relationship satisfaction and the long-term commitment between the franchisor and franchisee. Research design, data, methodology - We used a path analysis to investigate the relationship between justice and trust, trust and relationship satisfaction, justice and relationship satisfaction, trust and long-term commitment, and relationship satisfaction and long-term commitment. Structural Equation Modeling and a Sobel test were used to investigate the mediating effects of trust and relationship satisfaction. Data were collected from 237 Food Franchisees in Seoul and Gyeonggi Province in order to test the theoretical model and its hypotheses. Two research methodologies are generally used in the distribution management field. For this study, an empirical method was used. Results - A causal analysis was carried out to test if the research model has a sufficient fit index (for instance, χ² = 46.694, df = 10, p = .000, GFI = 0.946, AGFI = 0.850, RMR = 0.034, NFI = 0.966, CFI = 0.973), and the results showed that the model was sufficient, thus demonstrating the suitability of the research model. Each hypothesis had a positive influence, both on long-term commitment and relationship satisfaction. Justice with the franchisor had a positive influence on trust. Relation satisfaction cognized by franchisees was found to positively influence long-term commitment. The franchisee perception of justice in relation to the franchisor had no significant influence on long-term commitment. The study investigated the hypothesis that trust could mediate justice and long-term commitment, and that relationship satisfaction could also mediate long-term commitment Both trust and relationship satisfaction were found to be important for long-term commitment. Specifically, trust sub-factors and justice sub-factors influenced long-term commitment. Identification-based and knowledge-based trust were more important than calculus-based trust. Distributive justice was deemed more important than procedural justice; distributive justice should thus be strengthened. Conclusions - Both franchisor and franchisee were independent businesses. Evidently however, the franchisor could not ensure profit without long-term commitment from the franchisee. As for the success of the franchise business, the franchisor should carry out appropriate strategies leading to a satisfactory relationship. For example, transparency makes it possible to maintain and enhance trust and to improve relationship satisfaction. Just relations between franchisor and franchisee should make it possible to maintain and enhance the franchisee's trust. The franchisor should provide a variety of information with respect to the franchisee's business success. Finally, in order to improve the franchisee's long-term commitment, the franchisor should ensure a just approach with trust and relationship satisfaction among their strategies.

• 한국식생활문화학회지
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• 제27권3호
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.