• Vending industry
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• v.10 no.2
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• pp.27-29
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• 2010

"전국에 설치되어 운영 중인 커피자판기가 몇 대가되나요?" 협회로 이런 문의를 하는 전화들이 가끔씩 걸려 온다. 이렇게 외부에서는 실질적으로 자판기 운영대수를 궁금해 하는 경우가 많다. 하지만 협회에서 내는 통계는 매년 생산량기준으로 집계가 되기 때문에 이런 궁금증을 흡족하게 풀어주지 못했다. 실제 운영 중인 커피자판기의 추정대수 정도만을 이야기 할 수 있었지, 객관적인 데이터를 제공하지 못해 왔다. 이 같은 현상은 전국에 산재해 있는 커피자판기들의 대수를 합산하여 통계를 내는 시스템을 구축하기가 힘들기 때문이다. 국내의 경우 전문 운영업자들의 수도 무척 많은 데다가, 거미줄처럼 연계된 개인 운영자까지 포함을 하면 통계 대상이 엄청 광범위해 진다. 따라서 이들을 대상으로 통계 데이터를 합산하는 일은 거의 불가능에 가깝다. 캔음료자판기의 경우는 그래도 대형 음료업체의 수량 데이터를 제공받으면 객관적인 집계가 가능한 점과는 차이가 있다. 이런 탓에 국내는 커피자판기 운영 통계에 대한 갈증이 컸다. 전국에 몇 대 커피자판기가 운영되는지 지역별 분포는 어떻게 되는지 알고자 하는 수요는 많았지만 정보공급자는 없었다. 이러한 현실에서 금호 '마켓 리서치'에서는 운영 통계에 대한 정보갈증을 해소시키는 데이터를 공개한다. 이번에 공개하는 자료는 전국에 영업 신고된 식품자판기의 전체 통계이다. 본지에서 이미 지난 2009년 여름호에 '서울시 영업신고된 식품자판기 운영 현황'을 분석한 기사를 게재하여 큰 반향을 일으킨바 있다. 하지만 이번에 공개되는 데이터는 전국을 대상으로 해 정보가치가 더 크다. 과연 전국에는 몇 대의 식품자판기가 설치되어 있고, 지역별 어떠한 분포와 특징을 나타내고 있는지를 살펴보기로 하자.

• The Journal of the Korea Contents Association
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• v.15 no.6
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• pp.520-528
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• 2015

The purpose of this study is to examine how the purpose of visiting coffee shop affect the customer's ethics and customer's revisit intention. A total of 247 effective questionnaires for empirical data analyses were obtained from the university students who had the experiences of visiting coffee shops. Trough the literature review it was suggested that three factors of visiting purpose encompassed studying(working), leisure time, coffee & snack. To test the proposed hypotheses, exploratory factor analyses and multiple regression analyses were conducted. The results showed that two factors, studying(working) and coffee & snack, of visiting purpose influenced customer's ethics significantly. Among three factors, leisure time and coffee & snack were found to affect customer's revisit intention significantly. Based on the results, the meaningful implications and limitations were discussed.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.5
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• pp.91-107
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• 2021

As competition in the domestic franchise industry is more heated than ever, we examined the factors that affect the profitability of the coffee franchise industry, which has grown rapidly over the last decade, and explored what effect preparatory startup education has on the profitability of coffee franchise stores. Specifically, this study looked into whether preparatory startup education can increase store competitiveness, provide insight into store location selection, generate innovative management, and ultimately contribute to store profitability. To test these hypotheses, we employed structural equation modeling. Results showed that preparatory startup education has a significantly positive (+)effect on 1)business characteristics: taste, quality, price affordability, menu diversity, store ambiance, 2)location characteristics: suitability, and 3)innovation management: accessibility, delivery service, and SNS marketing. The factors with a significantly positive (+)effect on store profitability were taste, quality, and price affordability with regard to business characteristics, suitability in terms of location characteristics, and SNS marketing in respect to innovation management. We expect that this study will have practical implications for increasing the profitability of coffee franchise stores, which are facing excessive competition, and its findings will be useful for coffee franchise head offices as well as government when making relevant policy decisions. In addition, it is intended to deliver a message to franchise head offices, central government, and local governments that they should provide institutional support to coffee franchise stores such that delivery services can lead to substantial improvement in profitability, even when delivery costs are considered.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.192-199
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• 2016

This article examines the location strategies of coffee franchises in Gyeonggi province. Due to its large population, broad area, and diverse industrial structure, Gyeonggi province is an ideal dataset for empirical testing of the location strategies. We collect the addresses of five major coffee franchises stores, convert them into geographic coordinates using Google Maps Geocoding API, and compute Haversine distances both between stores of the same franchise and between stores of different franchises. This novel approach leads to three discoveries. First, coffee-consuming age population is positively related to the number of stores and more strongly for commercial areas with a large floating population. Second, one third of Starbucks stores have another Starbucks store within a radius of 300m, which empirically confirms the 'Focused Destroy Strategy' of Starbucks that has multiple stores in central business districts. Third, for 80% of Starbucks stores, we can find Ediya stores within 500m, which supports Ediya's 'Next-to-Starbucks Strategy'. Our research methods can be efficiently applied to the analyses of other retail businesses such as convenience stores, fast food restaurants, and mobile phone shops.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.203-221
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• 2016

This study aims to analyze the impact of servicescape on the perceived values and brand attitude of coffee customers. In order to archive our research objects, current study employed SPSS 22.0 statistal program. The summary is as follows. First, it was revealed that the servicescape of coffee shops has a positive influence on perceived value. Second, the servicescape of coffee shop has a positive influence on brand attitude. And perceived value of the customer has a positive impact on customer brand attitude. Based on the results, this research has concluded some theoretical suggestions as follows. First, in case of brand coffee shop, it was analyzed that the attractions of interior design color, floor and wall interior, and structure has influenced on the differentiated values of customers. Also, the accessability shows that the brand coffee shops with parking facilities along with the convenience provided by the off-site facilities make customers highly recognize the brand values. In addition, the results found that the factor of service condition becomes a determining factor. Thus, current study will contribute to consider the various elements of service scape when new business develop as well as redesign the previous stores.

• Applied Chemistry for Engineering
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• v.22 no.1
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• pp.72-76
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• 2011

In this study, we investigated the characteristics of biodiesel using the waste coffee oil which was extracted by waste coffee grounds. We tried to deduce the optimum conditions by defining the operating variables, such as mole ratio between methanol and coffee oil (6~18) and the reaction temperature ($45{\sim}60^{\circ}C$) in the biodiesel production processes. The performance was evaluated in terms of yields, contents of fatty acid methyl ester (FAME), viscosities, and heating values. The optimum reaction temperature was $55^{\circ}C$. Also, the best biodiesel was produced at the mole ratio between methanol and coffee oil of 12. The highest heating value of the produced biodiesel made from coffee oil was 39.0~39.4 MJ/kg, which satisfies the general standard for the biodiesel energy density, 39.3~39.8 MJ/kg.

• Journal of Cadastre & Land InformatiX
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• v.48 no.1
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• pp.245-253
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• 2018

The purpose of this study is to find the factors affecting the location of a Starbucks coffee shop by using multiple regression analysis. This study is based on location theory and the data for this analysis was collected from 522 retail real estate leases in Seoul. The results of the study are as follows. First, the most important factors affecting the location of a Starbucks coffee shop are monthly rent, deposit money, and goodwill value. Second, the number of firms & employees, local economic base, location characteristics, goodwill value, the deposit money, and monthly rents affect on the location of a Starbucks coffee shop in Seoul. Third, the result shows that deposit money, monthly rents, goodwill value, and numbers of business firms are important in the process of selecting the coffee shop location.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.346-357
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• 2012

This study classified the various quality features of coffee shop by Kano model with customers' perspective. Also both satisfaction coefficient and dissatisfaction coefficient are calculated to analyse the relative influence of quality features on customer satisfaction. This study also dragged the potential customer satisfaction improvement index to scrutinize the quality improvement possibility for coffee shops. The analysis results showed that low price, luxurious interior, restfulness of table and chair, usability of wireless internet are belonged to the Attractive quality. On the other hand, cleanliness and hygiene, quality to price are identified as the One-dimensional quality. The current satisfaction level for both 'Caffe Bene' and 'Starbucks' are measured to draw the potential customer satisfaction improvement index. The result showed that low price and quality to price appeared to be the highest in its quality improvement possibility. The findings of this study help understanding the quality features to focus on and strengthening the competitiveness for coffee shops.

• Journal of Digital Convergence
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• v.14 no.7
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• pp.73-81
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• 2016

This study examined the effects of followership characteristics on LMX, knowledge sharing, job satisfaction and turnover intention for coffee speciality store members. 317 questionnaire samples are used to test 4 hypotheses using structural equation model with AMOS. Results of hypotheses testing are as follows: First, goal congruence and active participation factors of followership characteristics influence positively LMX. Second, LMX influences positively knowledge sharing, and knowledge influences job satisfaction and turnover intention. This study emphasizes the importance of knowledge sharing in coffee speciality store members relations. In addition, this study shows that followership, LMX, knowledge sharing are important for members' increasing job satisfaction and decreasing turnover intention, and human resource management. Implications and limitations of this study were also suggested.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.64-79
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• 2014

This study was conducted to examine changes in coffee intake according to the sociodemographic characteristics of the people over 50 and the elderly living in Korea. The data of 2,316 and 3,170 people were extracted respectively from the 2001 and 2011 Korea National Health and Nutrition Examination Surveys. The data were analyzed by gender, age, region area, marital status, educational level, household income, economic activity, and subjective health status. They were also analyzed according to gender and age by average daily intake of coffee, coffee type, place, cups of coffee a day and amount of coffee intake per serving. All statistical analyses were performed with IBM PASW Statistics (SPSS) 21.0 which is capable of complex sample design by frequency analysis, chi-square test, t-test, and logistic regression analysis. The results of the study showed that coffee consumption of the elderly was influenced by their economic activity. In 2011, elderly men ingested averagely more coffee than elderly women, and they also consumed brewed coffee mostly at workplace. Moreover, age groups of over 75 tended to consume a lot of brewed coffee. In this respect, the coffee industry should be aware of the elderly as a new consumption group. Also, this study provides a variety of coffee shops with basic data for product development and marketing activities.