• 제목/요약/키워드: changes in the restaurant location

검색결과 7건 처리시간 0.018초

한식당 영업활성화 방안 연구 - 선행연구 문헌을 토대로 - (A Study of Activation plan for Korean restaurant business -Based on Literature of Preceding Studies-)

  • 계수경;진영일
    • 한국관광식음료학회지:관광식음료경영연구
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    • 제16권2호
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    • pp.135-151
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    • 2005
  • In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

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한식당 영업활성화 방안 연구 - 선행연구 문헌을 토대로 - (A Study of Activation plan for Korean restaurant business -Based on Literature of Preceding Studies-)

  • 계수경;진영일
    • 한국관광식음료학회:학술대회논문집
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    • 한국관광식음료학회 2005년도 학술논문발표집
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    • pp.109-122
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    • 2005
  • In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

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온라인 정보검색과 음식점 입지에 나타나는 변화: 서울시를 사례로 (Online Information Retrieval and Changes in the Restaurant Location: The Case Study of Seoul)

  • 이금숙;박소현;신혜영
    • 한국경제지리학회지
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    • 제23권1호
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    • pp.56-70
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    • 2020
  • 정보통신기술의 발달로 온라인 정보검색과 사회연결망을 통한 정보 교류가 빈번해지면서 오프라인 공간에서 교통망으로 주어지는 물리적 접근성을 근간으로 구축된 기존의 입지이론으로는 설명할 수 없는 상업 입지의 양상이 전개되고 있다. 본 연구는 도시민의 일상생활과 밀접하게 연관된 생활밀접형 업종 중 음식점을 대상으로 스마트폰 출시 이후 지난 10여 년 동안 서울시 소재 음식점 입지의 분포 변화와 입지 영향 요인을 실증 분석한다. 특히 SNS상에서 맛집 검색 등 온라인 검색 활동과 음식점 입지와의 관계도 파악한다. 이를 위하여 개업, 폐업, 영업 중인 음식점 입지의 커널밀도 및 모란지수를 측정하여 음식점 분포의 군집성과 군집 양상의 변화 추이를 살펴보고, 최적의 공간회귀모형을 추정하여 음식점 입지에 영향을 미치는 온·오프라인 속성을 파악한다. 본 연구의 분석 결과는 소비자의 장소 선택 의사 결정 과정에 있어 장소에 대한 정보검색 과정이 더해지는 초연결사회에서 음식점 입지를 계획하고 관련 정책을 수립하는 데 있어 중요한 기초자료가 될 것이다.

소도시 도심지역의 토지이용 변화와 입지시설 분포 특성에 관한 연구 - 영암읍 도심지역을 대상으로 - (A Study on the Changes in Land Use and the Distribution Characteristics of Locational Facilities in the Downtown of a Small Town - Focused on a downtown in Yeongam-eup -)

  • 김윤학;문동일
    • 한국농촌건축학회논문집
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    • 제13권2호
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    • pp.55-62
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    • 2011
  • This study examined the changes in land use and the distribution characteristics of locational facilities in the downtown space of a small town and the following results were obtained. The population of the subject small town was 9,476 as of 2010 which accounts for 15.8%. of Yeongam-gun. Regarding to a period, the population has been continuously decreased by 20.4% on average. Regarding to age group, while young people of 30 and under have been decreased, old people of 60 and over have been increased, suggesting a rapid increase in old population. Regarding to the area by land classification in the subject small town, while land has been increased by 6.9% on average, forests and fields have been decreased. Regarding urban planning area, residential and commercial areas have been increased by 3.1% and 5.8% on average respectively. It suggests that a rural area(arable land) tends to be gradually decreased, whereas a urban area tends to be steadily increased. Regarding the number of layers of buildings in the subject downtown streets, while one and two stories accounted for most parts in 1977, one story has been decreased but two and three stories have been increased since 1987. Regarding the use of buildings, living convenient facilities such as sale/retail trade and service/restaurant showed high location. In particular, one story which influences street vitality showed high location in sale/retail trade and service/restaurant, but many empty stores were also shown.

미국 조지아 주 메트로 애틀랜타 한인사회의 성장과 공간적 분포 (Growth and Spatial Distribution of Korean Society in Metro Atlanta, Georgia, USA)

  • 이승철;이의한
    • 한국경제지리학회지
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    • 제14권2호
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    • pp.225-239
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    • 2011
  • 본 논문은 미국 조지아 주 애틀랜타와 인근 지역(이하 메트로 애틀란타)의 한인인구와 한인업체의 지역별 분포 및 특징을 살펴봄으로써 새롭게 부상하고 있는 메트로 애틀랜타 한인사회의 전반적인 성장과정을 파악하고자 한다. 특히 메트로 애틀랜타에 입지한 한인업체의 시기별 성장과정과 주요 지역 및 업종별 입지 동향 분석을 통해 한인업체의 공간적 분포의 특성을 파악하고자 한다. 이를 위해 애틀랜타 한인 이민의 역사를 살펴보았으며, 메트로 애틀랜타 한인업체의 입지 동향과 주요 업종별 입지 동향을 지역별로 분석하였다. 그 결과 메트로 애틀랜타 한인업체의 주요 입지는 교통의 발달, 새로운 지역의 개발, 교육 여건, 인종별 주거 비중의 변화 등으로 인해 애틀랜타 북동쪽의 외곽으로 급속히 확산되고 있음을 알 수 있었다. 이와 함께 한인업체의 주요 업종은 미국의 제도, 한인 거주민의 이주, 시장 전략 등에 따라 소매업과 음식점 및 주점업에서 부동산업과 금융업으로 전환되었고, 소매업의 입지 비중이 상대적으로 감소되었다는 사실도 밝혀졌다.

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속성음식산업(Fast Food)의 서비스 특성에 관한 연구 (Study on Service characteristics of food industry)

  • 곽성호
    • 한국조리학회지
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    • 제4권
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    • pp.57-72
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    • 1998
  • Now a days, people are interested in tourism and leisure activity more and because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials. This rapid growth of fastfood industry has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to established. constant studies should be done to resolve these problems.

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A Case Study of Shanghai Tang: How to Build a Chinese Luxury Brand

  • Heine, Klaus;Phan, Michel
    • Asia Marketing Journal
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    • 제15권1호
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    • pp.1-22
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    • 2013
  • This case focuses on Shanghai Tang, the first truly Chinese luxury brand that appeals to both Westerners and, more recently, to Chinese consumers worldwide. A visionary and wealthy businessman Sir David Tang created this company from scratch in 1994 in Hong Kong. Its story, spanned over almost two decades, has been fascinating. It went from what best a Chinese brand could be in the eyes of Westerners who love the Chinese culture, to a nearly-bankrupted company in 1998, before being acquired by Richemont, the second largest luxury group in the world. Since then, its turnaround has been spectacular with a growing appeal among Chinese luxury consumers who represent the core segment of the luxury industry today. The main objective of this case study is to formally examine how Shanghai Tang overcame its downfall and re-emerged as one the very few well- known Chinese luxury brands. More specifically, this case highlights the ways with which Shanghai Tang made a transitional change from a brand for Westerners who love the Chinese culture, to a brand for both, Westerners who love the Chinese culture and Chinese who love luxury. A close examination reveals that Shanghai Tang has followed the brand identity concept that consists of two major components: functional and emotional. The functional component for developing a luxury brand concerns all product characteristics that will make a product 'luxurious' in the eyes of the consumer, such as premium quality of cachemire from Mongolia, Chinese silk, lacquer, finest leather, porcelain, and jade in the case of Shanghai Tang. The emotional component consists of non-functional symbolic meanings of a brand. The symbolic meaning marks the major difference between a premium and a luxury brand. In the case of Shanghai Tang, its symbolic meaning refers to the Chinese culture and the brand aims to represent the best of Chinese traditions and establish itself as "the ambassador of modern Chinese style". It touches the Chinese heritage and emotions. Shanghai Tang has reinvented the modern Chinese chic by drawing back to the stylish decadence of Shanghai in the 1930s, which was then called the "Paris of the East", and this is where the brand finds inspiration to create its own myth. Once the functional and emotional components assured, Shanghai Tang has gone through a four-stage development to become the first global Chinese luxury brand: introduction, deepening, expansion, and revitalization. Introduction: David Tang discovered a market gap and had a vision to launch the first Chinese luxury brand to the world. The key success drivers for the introduction and management of a Chinese luxury brand are a solid brand identity and, above all, a creative mind, an inspired person. This was David Tang then, and this is now Raphael Le Masne de Chermont, the current Executive Chairman. Shanghai Tang combines Chinese and Western elements, which it finds to be the most sustainable platform for drawing consumers. Deepening: A major objective of the next phase is to become recognized as a luxury brand and a fashion or design authority. For this purpose, Shanghai Tang has cooperated with other well-regarded luxury and lifestyle brands such as Puma and Swarovski. It also expanded its product lines from high-end custom-made garments to music CDs and restaurant. Expansion: After the opening of his first store in Hong Kong in 1994, David Tang went on to open his second store in New York City three years later. However this New York retail operation was a financial disaster. Barely nineteen months after the opening, the store was shut down and quietly relocated to a cheaper location of Madison Avenue. Despite this failure, Shanghai Tang products found numerous followers especially among Western tourists and became "souvenir-like" must-haves. However, despite its strong brand DNA, the brand did not generate enough repeated sales and over the years the company cumulated heavy debts and became unprofitable. Revitalizing: After its purchase by Richemont in 1998, Le Masne de Chermont was appointed to lead the company, reposition the brand and undertake some major strategic changes such as revising the "Shanghai Tang" designs to appeal not only to Westerners but also to Chinese consumers, and to open new stores around the world. Since then, Shanghai Tang has become synonymous to a modern Chinese luxury lifestyle brand.

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