• 한국실내디자인학회논문집
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• 제20권4호
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• pp.118-125
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• 2011

Despite the recent economic depression, the beverage industry is becoming as big as the bakery industry, reaching 3 trillion in scale. With the national income exceeding twenty thousand dollars, the consumption of coffee has greatly risen, of which professionals say that the coffee craze is only in the beginning stage. With this growth, the number of coffee shops is also increasing, and in order to increase competitiveness and to secure profit in the market economy, design marketing is being perceived as a very important factor. By examining domestic coffee shops and their space design, and deducting their marketing strategies and expressive elements of space design through SWOT analysis and 4P analysis, this research aims to analyze domestic coffee houses and their marketing strategies by case studies. This research shows how important expressive elements are through comparison of the various expressive elements of space design used in the individual types of coffee houses. Future research might investigate in depth about each element and their adequateness for the space types.

• 한국조리학회지
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• 제16권4호
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• pp.139-150
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• 2010

본 연구의 목적은 국내 커피 전문점 이용 고객을 대상으로 추구 편익 변수를 기초로 하여 시장을 세분화하고자 한다. 수집된 자료는 SPSS Win 17.0 통계 프로그램을 이용하여 빈도 분석, 요인 분석, 신뢰도 분석, 군집 분석, 일원 분산 분석, 교차 분석 등을 실시하였다. 연구 결과, 추구 편익 변수를 요인 분석한 결과, 5개요인(분위기 요인, 가치 요인, 마케팅 요인, 청결 및 편리성 요인, 서비스 요인)이 도출되었다. 도출된 5 개 요인을 이용하여 군집 분석을 실시한 결과, 3 개의 세분 시(소극적 편익 추구 집단, 마케팅 편익 추구 집단, 감성 편익 추구 집단)으로 분류되었다. 또한, 세분 시장에 따른 인구통계학적 및 이용 행태 특성의 차이를 검증하고자 교차분석을 실시하였다. 세분 시장별 특성을 파악하여 커피 시장의 이익창출을 위한 자료로 활용할 수 있는 마케팅 방안을 제시하고자 한다.

• 한국프랜차이즈경영연구
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• 제4권1호
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• pp.25-53
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• 2013

국내 커피전문점 시장은 지난 1999년 스타벅스가 매장을 개설한 시점으로부터 10여년 이상의 시간이 경과하면서 양적으로도 급격한 성장을 지속하여 왔다. 최근에는 각 커피전문점 브랜드별로 경쟁이 가속화되면서 맛이나 서비스의 차이가 줄어드는 경향을 보이는 등 성숙기 시장의 특성을 보이고 있다. 경쟁이 매우 치열해지는 성숙기 시장에서는 제품 및 서비스 차별화와 가격 프리미엄의 확보를 위해서는 차별적인 브랜드 이미지를 구축하는 것이 필요하다. 본 연구는 성숙기에 진입한 국내 커피전문점 시장의 주요 5개 브랜드에 대해 점포개성 척도를 사용하여 현재의 포지셔닝을 실증적으로 분석하였다. 그 결과를 바탕으로 실무적인 시사점을 제시하였다는 점에서 본 연구의 의의가 있다. 연구 결과, 소비자들은 커피전문점 브랜드를 국내 중소기업 전문브랜드와 외국 전문브랜드로 나누거나, 매장의 규모가 큰 매장이 다수인 브랜드와 소규모 매장이 많은 브랜드로 구분하여 인식하고 있다는 점, 그리고 소비자들이 이상적으로 생각하는 브랜드의 점포개성은 신뢰, 세련, 매력이라는 점을 발견하였다. 이와 같은 연구 결과를 바탕으로 파악된 각 커피전문점의 점포개성 이미지 강약점을 토대로 강점은 강화하고 약점을 보완하기 위한 마케팅 전략을 수립하고 실행해야 할 것이다.

• 한국식생활문화학회지
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• 제28권2호
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• pp.195-203
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• 2013

The aim of this study was to provide strategic implications for the coffee market in which competition got severer through IPA analysis based on the attributes of selection of a specialized franchise coffee shop. The results of a positive analysis conducted with undergraduates in their twenties were as follows: According to the evaluation of the importance of the attributes of selection of a specialized coffee shop, the most important were 'cleanliness and hygienic facilities inside the shop (6.09)' and 'taste and quality of the menu (coffee) (6.09)'. According to the performance analysis, those showing the highest performance were 'brand image (4.92)' and 'cleanliness and hygienic facilities inside the shop (4.92)'. According to the result of IPA analysis, what customers regarded as being the most important were 'taste and quality of the menu (coffee)', 'kindness of the staff', and 'cleanliness and hygienic facilities inside the shop', and, in fact, they showed great performances as well. However, 'price of the menu (coffee)' was regarded as being important but did not indicate a great performance; therefore, they showed dissatisfaction with it. Although they did not think 'environment around the shop', 'brand image', 'brand recognition' or 'interior size and scale of the shop' were important, the attributes did not appear to show great performances. Therefore, we need constant maintenance strate gies regarding the fact that consumers are considered to be very important for evaluation, and should make efforts to change the price in advance.

• 한국식품영양학회지
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• 제31권1호
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• pp.173-184
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• 2018

This research was conducted to examine coffee shop customers' preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

• 동아시아식생활학회지
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• 제25권5호
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• pp.911-921
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• 2015

This study aimed to examine the choice motives for organic coffee and investigate how these motives influence consumer attitudes and purchase intentions regarding organic coffee. A survey was administered to people visiting organic coffee shops in Seoul. Analyses of frequency, descriptive statistics, factor and reliability, ANOVA, correlation, and regression were conducted using SPSS 20.0. Six factors were demonstrated as motives for choosing organic coffee: health, price, reliability, familiarity, sensory appeal, and environment friendliness. Among six factors, "reliability" and "environment friendliness" were positively associated with consumer attitudes, which had a significant impact on purchase intentions. This study is one of the first to examine the relationship between consumer attitudes and purchase intentions focusing on organic coffee. Although the organic coffee market has high potential, its theoretical background has been under developed. By revealing choice motives for organic coffee, this study could provide basic information on how to satisfy consumer needs and promote purchasing. In addition, by understanding needs of diverse and specific coffee consumer groups, effective marketing strategies can be developed with a focus on organic coffee. Especially, environment-friendly and reliable organic coffee can satisfy consumers, maximize profits, and improve brand value.

• 한국경제지리학회지
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• 제19권2호
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• pp.343-359
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• 2016

최근 베트남에서 생산된 커피의 농가 단위에서 커피 가격은 상당히 불안정하다. 커피 재배 면적의 증가와 세계 시장에서 가격 변동에 따른 커피 가격의 등락은 실질적인 농가 소득의 감소로 이어지게 되었다. 또한 세계 시장에서 소비자들의 인증 커피의 선호로 커피 관련 기업에 의한 보다 친환경적으로 재배된 커피에 대한 수요가 증가하게 되었다. 지속가능한 커피 생산은 베트남 국내에서뿐만 아니라 세계적인 차원에서도 큰 흐름이 되어가고 있다. 본 연구는 커피 분야에서 지속가능한 프로그램이 베트남에서는 2000년대 중반부터 인증체제의 도입으로 시작되었고, 보다 본격적인 확대는 정부 및 민간의 협력체제에 의해서 '지속가능한 커피 프로그램(Sustainable Coffee Program)'의 실시로 이루어지게 되었다. 본 연구의 주요 관심은 닥락 성에서 그 프로그램이 어떻게 운영되었는지, 그리고 그 프로그램 시행의 결과와 그 '지속가능한 커피 프로그램'이 커피 생산과 환경적인 측면에서 어떻게 기여하였는지를 파악한다. 끝으로 지속가능한 커피 생산에 참여 농가와 비 참여 농가를 함께 고려함으로써 닥락 성에서 전개된 지속가능한 프로그램의 실체적인 측면을 이해하고자한다.

• 한국산학기술학회논문지
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• 제14권5호
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• pp.2198-2206
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• 2013

브랜드 이미지가 기업 간의 차별화를 만들어 주고 고객과의 관계를 형성한다는 점에서 글로벌 경쟁 시대에 그 중요성이 더욱 부각되고 있다. 본 연구의 목적은 브랜드 이미지와 브랜드 태도 및 충성도의 관계를 알아보기 위해 제품의 특질이 크게 차이 나지 않는 커피라는 제품을 선정하였고, 국내 커피전문점 브랜드 이미지를 분석하여 브랜드 이미지가 소비자 선호도에 어떠한 영향을 미치는지를 파악하는 것을 목적으로 연구를 진행하였다. 연구의 결과 커피점의 브랜드 감성이미지 요인들이 브랜드태도에 영향을 주었고, 커피점의 브랜드태도 요인들이 브랜드 충성도에 영향을 주었으며, 커피점의 브랜드 이미지 요인들은 브랜드 충성도에 영향을 주고 있음을 알 수 있었다. 이 결과를 중심으로 각각의 커피전문점의 성장과 더불어 브랜드 이미지와 브랜드 태도 및 브랜드 충성도와의 관계를 규명하여 전략적 고려를 극대화 할 수 있다.

• 한국프랜차이즈경영연구
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• 제11권1호
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• pp.19-29
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• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.

• 대한치위생과학회지
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• 제1권1호
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• pp.57-63
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• 2018

The coffee demand market in Korea is growing every year, and the adults drink an average of one cup of coffee every day. In order to investigate the effect of coffee on oral malodor, 15 Korean subjects were recruited. There were no significant differences in the values of oral malodor using BB checker(Taiyo, Japan) in the factors of sex, smoking, drinking, feeling oral malodor by themselves, feeling oral malodor by others, periodic scaling, activity of Streptococcus mutans, bleeding on probing, and coffee drinking habits. Patient hygiene performance index, calculus index, index of coat on the tongue, toothbrushing time, toothbrushing frequency had no correlation with oral malodor. The difference between before and after drinking coffee with syrup(17.93±16.54) was significant, but the difference between before and after drinking coffee without syrup(1.13±14.75) was not significant. We suggested the cause of oral malodor after drinking coffee was syrup, but not coffee.