한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제24권6호
  • /
  • Pages.655-665
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  • 2009
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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뉴욕 소재 한국레스토랑 고객특성 분석

Profile of Korean Restaurant Patrons in New-york City

  • 한경수 (경기대학교 관광대학 외식조리학과) ;
  • Han, Kyung-Soo (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Sung, Heidi H. (Division of Hospitality, Tourism, and Sport Management, St. John's University)
  • 발행 : 2009.12.31
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초록

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

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