• Culinary science and hospitality research
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• v.9 no.2
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• pp.64-84
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• 2003

There is this research that supply better experience and satisfaction of most suitable in users standpoint to users through family restaurant website importance and assessment of satisfaction. Also, there is purpose of this research to supply pendulum in family restaurant internet marketing strategy establishment that website can achieve continuous role as marketing means to be not public information that drive revisit and substantial restaurant visit. Family restaurant website estimation received satisfaction assessment which do not get in importance (expected value) in general as analysis result. In other words, domestic family restaurants website are doing construction. operation by marketing means but real users are various interaction part that can collect and achieve about customer opinion except design part that can do to emboss company's image could see side that satisfaction is unenchanted and presented improvement way in website construction. operation on contents part of various and correct information offer and so on that customer infancy strategy part and user of event and coupon event etc. that is distinction robbers need. Also, realization possibility for restaurant prescription that latent customers who use net can raise family restaurant website revisit and substantial sale could see side. Ditto improvement way in that family restaurants construct and operate website conclusively as a marketing tool that public information is not that three offers satisfaction of most suitable to latent customers who use existent net to website as can achieve continuous role contribute.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.197-211
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• 2003

It is widely agreed that customers' purchase are strongly influenced by their emotions. despite the obvious importance of eliciting positive emotional responses from customers, we find no record that family restaurants have ever measured or used customers' emotions as a management tool. This study aimed to verify the importance of the customers' emotion in the relational performance of family restaurant business. In order to achieve the object of the study, the effect of emotional factors on service satisfaction, revisit, word-of-mouth were analysed. The data were collected from 450 customers who had visited five family restaurants in Seoul more than once during the last three months from September 20 to October 5, 2002. Emotional variables in service experience process were grouped as three factors; in the middle of having food, in entering and leaving restaurant and in the waiting line. It is proved that customers had different emotions in each process of family restaurant service experience. Multiple regression analysis was employed to explore the influence of three emotional factors on relational performances such as satisfaction, revisit and word-of-mouth. It was found that customers were influenced by emotional factors in entering and leaving restaurant, secondly influenced in the waiting line and least influenced in the middle of having food. Finally, the findings indicated that customers' emotional factors in whole service experience process from entering to leaving the restaurant should be successfully cared by service staff. Future research is recommended to find out which specific emotional factors affected on relational performance of family restaurant.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1082-1089
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• 2015

The aim of this study was to investigate the effect of food neophobia on restaurant image, customer satisfaction, and loyalty in ethnic restaurants. A self-administered survey for data collection 581 customers who visited an ethnic restaurant in August, 2015. Statistical analyses included descriptive analysis, t-test, ANOVA and regression analysis for SPSS 21.0. The finding of the study indicated that the differences of food neophobia score in demographic characteristics showed significant differences by age, occupation, dining-out frequency, and source of dining-out information, not by gender. The mean value of food neophilic group was significantly higher than food neophobic group in all items of restaurant image, overall satisfaction and customer loyalty. The regression analysis showed that tangible aspect, price aspect, and food aspect of restaurant image had positive effects on overall satisfaction and customer loyalty however employee service showed different result by groups. The finding of the study offer marketing strategies for ethnic restaurants to induce customer revisit.

• Korean Institute of Interior Design Journal
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• v.15 no.6 s.59
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• pp.229-237
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• 2006

The purpose of this study was to find out the characteristics of murals in the restaurant and its correlation with interior space. A field survey has been done by visiting 9 Western food restaurants and 9 Oriental food restaurants. Detail recording of mural content has been made and photographs of wall painting have been taken. The survey results are as follows; Firstly, majority of murals were painting technique on the wall directly with paint. Secondly, main theme of mural in the Western food restaurant are flower and plant whereas that of Oriental food restaurant are customs of each country and letter characters. Thirdly, the theme of mural has correlation with food served in the restaurant and the theme represents major character of the restaurant. Fourthly, there were analogy among the interior space elements such as finishing materials and colors. Only exception was murals in the Western food restaurant which shows contrast in its form with interior space. Fifthly, the physical and visual weight of mural was significant in most of cases. Even if the painting is not physically large and is not visually noticeable, it plays an important role in image formation.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.266-273
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• 2007

The purpose of this study was to measure the effects of service quality mediating the linkage among food and beverage price, restaurant image and value. A total of 273 questionnaires were completed. MANOVA, ANOVA and ANCOVA were used to measure the mediating effect of service quality on the relationships among food and beverage price, restaurant image, and value. The effects of food and beverage price and restaurant image on service quality and value were statistically significant. As expected, when food and beverage price and service quality were regressed on the value, the service quality was significant and the effect of the food and beverage price was reduced. Moreover, when restaurant image and service quality were regressed on the value, the restaurant image and service quality had a significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between food and beverage price and value, and between restaurant image and value.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.239-245
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• 2023

The objective of this study was to explore how different types of rewards affect customers' inclinations to engage in environmental activities promoted through restaurant social media platforms. In addition, we investigated the potential moderating role of customer level of participation within the social media community. A total of 202 valid responses obtained by distributing a self-administered survey among restaurant patrons were subjected to hierarchical regression analysis to examine relationships between variables. The findings underscored the significant influence of economic and social rewards on shaping customer intent to participate in environmental initiatives promoted within restaurant social media communities. Furthermore, the study revealed that the extent of customer participation within the social media community moderated the relationship between rewards and their likelihood to partake in environmentally conscious behaviors. These results have meaningful implications for restaurant managers seeking to promote environmental initiatives effectively through social media platforms and within their establishments.

• International journal of advanced smart convergence
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• v.12 no.3
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• pp.68-74
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• 2023

The food industry has been hit hard since the first outbreak of COVID-19 in 2019. However, as of April 2022, social distancing has been resolved and the restaurant industry has gradually recovered, interest in restaurant start-ups is increasing. Therefore, in this paper, 'restaurant start-up' was cited as a key keyword through social media big data analysis using TexTom, and word frequency and cone analysis were conducted for big data analysis. The keyword collection period was selected from May 1, 2022, when social distancing due to COVID-19 was lifted, to May 23, 2023, and based on this, a plan to develop chatbot services for restaurant start-ups was proposed. This paper was prepared in consideration of what to consider when starting a restaurant and a chatbot service that allows prospective restaurant founders to receive information more conveniently. Based on these analysis results, we expected to contribute to the process of developing chatbots for prospective restaurant founders in the future

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.402-414
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• 2023

This study evaluated the consumers' demands and points of improvement for restaurant meal replacement through importance-performance analysis by the restaurant meal replacement segment market using food involvement. The results were as follows. First, after segmenting the restaurant meal replacement market using food involvement, it was classified into three markets (multiple involvements, exploration-oriented, and product quality-oriented). Second, an analysis of the importance of restaurant meal replacement selection attributes revealed taste, sanitation, quality, freshness, price, saving time, texture, ingredients, preparation process, and quantity to be highly important. An analysis of the differences according to the market type revealed the multiple involvement type to be more important than other groups, considering the restaurant meal replacement selection attribute element. Third, an analysis of the importance-performance analysis of restaurant meal replacement selection attributes revealed that quantity and price as the selection attributes that needed to be improved first in all three markets. In addition, in the multiple involvement type, food additives appeared as a selection attribute requiring priority improvement, revealing the characteristics of a market that cares about diet and health.

• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.4
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• pp.20-38
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• 2017

Purpose - this study analyzes the impact of restaurant startup education on transfer effects in learning and entrepreneurial intentions based on previous research. Also, problems and ways to provide effective business startup education for a restaurant founder will be proposed based on the result. Research design, data, methodolog - this study collected surveys by conducting direct investigation. From July 20th of 2016 to September 20th of 2016 (approximately 60 days), the survey was collected. Out of 540 surveys, 520 were collected. And excepting 9 surveys which were untrustworthily conducted, total 511 surveys were used for the analysis. Results - First, as a result of the impact of which factor of a restaurant founder's startup education has a positive impact on transfer effect in learning (the satisfaction of startup education and learning transfer), law education, entrepreneurship education and business district analysis education and practical education have turned out be positively related variables. Secondly, as a result of the impact of a restaurant founder's startup education satisfaction on transfer in learning, it has been identified that startup education has a positive impact. Lastly, by conducting an analysis to find out which factor from a restaurant founder's transfer effect in learning has an impact on entrepreneurial intention, all variables, including startup education satisfaction and transfer effect in learning, are positively influencing factors. Conclusions - as startup education satisfaction of a restaurant founder is increasing, there is a higher level of transfer effect in learning. Moreover, as transfer effect of startup business is getting higher, it has an impact on entrepreneurial intention.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.