• Title/Summary/Keyword: restaurant brand

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Study on the Importance and Customer Satisfaction of Coffee-shop Type according to the Choice Attributes by University Students -Focused on Daegu- (남.여 대학생들의 커피 전문점 운영 형태의 선택 속성에 따른 중요도와 만족도에 관한 연구 -대구 지역을 중심으로-)

  • Byun, Gwang-In;Lee, So-Young;Cho, Woo-Je
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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    • pp.503-514
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    • 2009
  • The purpose of this study were to analyze the importance and satisfaction toward franchise coffee shops and general coffee shops by university students according to their patronage type; and to provided ideas and marketing strategies to increase sales through IPA(Importance-Performance Analysis). University students in Daegu were surveyde from May 12, 2009 to May 30, 2009. The IPA results presented the following quality attributes, by gender, that should be quickly improved at franchise-coffee shops & general-coffee shops being recognized for a brand', 'easy to find', 'operational methods', 'variety of coffee menu', 'amount of coffee served', 'variety of side menu', 'external appearance and a signboard', 'parking', 'a scale of shop', and 'type of coupons'.

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Measuring the Tourist Preference for Restaurants in Eastern Area of Jeonnam (전남 동부 지역 음식점들에 대한 관광객 선호도 평가)

  • Kang, Jong-Heon;Jeong, Hang-Jin
    • Culinary science and hospitality research
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    • v.14 no.1
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    • pp.1-10
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    • 2008
  • The purpose of this study was to measure the estimated coefficient and marginal willingness to pay of attribute level: origin logo, origin description, traditional food, fusion food, service guarantee, and price, which influence tourist preference for restaurants. Also, the study identified the attribute which confers the highest importance to tourists. Conjoint experiment and the ordinal probit model were used for this study. A total of 210 surveys were conducted by tourists. The findings from this study were as follows. First, the effects of all attributes on tourist preference for restaurants were statistically significant. Second, tourists regarded an origin logo as the very important attribute, and were more willing to pay for the case where the menu contained origin logo. These findings suggested new marketing opportunities for restaurant managers. Although this study provides some evidence on the value of the local product brand to tourists, a similar measure has not been developed for local residents. This is an area in need of future research.

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Globalization of Korean Cuisine through the Korean Food Items Promotion -Focus on Marketing Strategy of Korean Food Items- (한식 식자재 프로모션을 통한 한국음식의 세계화 방안 -한식 식자재 마케팅 전략을 중심으로-)

  • Lee, Eun-Jung;Kim, Tae-Hee;Kim, Doo-Ra
    • Journal of the Korean Society of Food Culture
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    • v.23 no.6
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    • pp.729-736
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    • 2008
  • The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

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

  • Heine, Klaus;Phan, Michel
    • Asia Marketing Journal
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    • v.15 no.1
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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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A Study on the Foodservice Quality of Japanese Restaurants using the Importance-Performance Analysis (IPA) (중요도-만족도 분석을 활용한 일식 레스토랑의 품질특성에 관한 연구)

  • Sohn, Jeong-Min;Kim, Hak-Seon
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.199-213
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    • 2014
  • Japanese restaurant owners seek to secure their competitive advantage by implementing a unique competition strategy that may overcome hostile environment. Brand power, aggressive expansion and the partnership strategy with other businesses may be suggested. The present study is to find out the competitive advantages of Japanese restaurants, to compare the importance and satisfaction by different customer factors of choices and then, to identify what kinds of factors affect customer satisfaction. Total 205 copies of questionnaire, out of 230 distributed, were used for analyses. Cronbarch's alpha coefficient of all 20 items was 0.911. In terms of importance, Cronbarch's alpha coefficients were 0.887(food), 0.796(menu), 0.851(employee), 0.815(service), and 0.730(physical environment). For satisfaction, the coefficients were 0.876(food), 0.860(menu), 0.880(employee), 0.851(service), 0.730(physical environment). In addition, the exploratory factor analysis showed an acceptable factor loading, supporting 20 items' validity. The result showed that customers' perceptions of the importance of Japanese restaurant service quality was higher than their level of satisfaction in general. In particular, IPA analysis revealed that food and service factors were well operated as located in the first quadrant. However, service factor located in the second quadrant was perceived to be important yet perceived as being satisfied poorly. So this study suggests that Japanese restaurant owners should concentrate on the attributes included in this quadrant to improve the quality of foodservice. Lastly, menu and physical environment factors were located in the third quadrant showing low level of importance and satisfaction. On the basic of the IPA analysis, Japanese restaurant owners should identify their strengths and weaknesses and draw up a plan to improve service quality and to maximize their profits.

Effect Cross-national Brand Personality on Preference and Revisiting in Fastfood Restaurant (한.중 대학생의 브랜드 개성이 선호도 및 재방문에 미치는 영향)

  • Lee, Sang-Mi
    • The Journal of the Korea Contents Association
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    • v.9 no.9
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    • pp.403-410
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    • 2009
  • This paper is to find out which factors affect preference and revisiting on brand personality according to cross-national college students in Korea and China, and to suggest distinguished strategies for attracting core customers continuously on each country and restaurants. The questionary hand out each 150, then used for data analysis 142 in Korean, 122 in China. The results come up with; First, It couldn't compared huge gap for McDonald and Burger King in sampling. Second, three variables (successful, harmony, and western) are highly recognized brand personality in Korean. They should build up powerful image to communicate 20's ages. For Chinese that ranked highly three variables (Darling, Friendly, and Sincere), they reinforced warm-hearted image with special character, providing promotion coupon, and various event. Third, because 2 factors(Sincere and Sensitivity) had significant in preference for Korean and Chinese. It should be formed non-producted parts which are visual decoration, atmosphere, uniform and music. Also, 'feminine' had meaningful for Chinese. Fourth, 'Sincere' was connected directly in revisiting for Korean and Chinese. Trust Is prior to customer and brand. Also, for Korean, 'sensitivity' had significant. Therefore, it should make exciting surrounding, and atmosphere.

Fantastic Collaboration of Financial Services and Telecommunication: a Frontier Case of Integrated Marketing Communication of 'Club SK Card'

  • Lee, Seon Min;Chun, Seungwoo;Joo, Young Hyuck;Yoo, Changjo
    • Asia Marketing Journal
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    • v.15 no.4
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    • pp.223-241
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    • 2014
  • In May 2012, the collaboration of Hana Bank, top financial service company, and SK Planet, top telecommunication service provider, introduced a new credit card that was filled with all-in-one benefits into the market. Leveraging strong infrastructure of two companies, each top in its own industries, the awareness and preference of 'Club SK Card' brand rapidly increased to about 25% in less than one year. Moreover, this new card was enthroned in the most sold credit card of year 2012, accounting for a market share of 7.2% in the credit card market and more than 80% in the mobile credit card market. To make these results possible, 'Club SK Card' marketing team developed an effective marketing communication strategy which followed the 6M model. The mission of the marketing communication strategy was simple and clear. It was to deliver the card's inherent strengths on consumer benefits that come from the support of subsidiary and affiliated companies of SK Planet. According to OK Cashbag data, the marketing communication team selected the appropriate target consumers and approached them directly, inducing actual purchase behavior. The target consumers received straightforward messages about 'Club SK Card' and were led to join in the new membership at their most frequently visited supermarket or franchise restaurant. The straightforward communication message embedded in an eye-catching commercial ad with a hook song accompanied with a dance was delivered via public media. The ad became so popular that many other television programs quoted or made parodies of the ad. Courtesy of the commercial ad, the brand name disseminated rapidly and widely among the public. In October 2012, an ingenious planning and persistent implementation of the communication strategy results 'Club SK Card' to be ranked top in brand awareness as well as advertising preference tests.

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The Effect of Online Shopping Mall featured HMR Selection Attributes on Satisfaction and Repurchasing Intention (온라인 쇼핑몰의 HMR 선택속성이 만족과 재구매의도에 미치는 영향)

  • Yang, Sung-Jin;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.21 no.6
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    • pp.76-90
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    • 2015
  • This study investigated the effects of online shopping malls' HMR selection attributes upon satisfaction and repurchase intention. Study subjects were Busan residents from whome 252 valid questionnaire responses were collected and used for analysis. The study conducted afrequency analysis to explain demographic characteristics using SPSS 18.0. Other anaylses were perfromed in order to investigate the effects of online shopping mall HMR selection attributes upon satisfaction and repurchase intention. The findings revealed that convenience, package brands, palatability, price and food quality appropriateness exhibited a significant influence, although food quality did not have a significant influence on customer satisfaction. In addition, customer satisfaction had a significant influence upon repurchase intention. Therefore, a high added value brand with high quality packing and design is thought to be more important than inexpensive price and low quality.

The Effects of Nonverbal Communication of Fast Food Restaurant Servers on Customer Loyalty - Focusing on Customer Emotion and Self-Identification - (패스트푸드업체 서비스종사원의 비언어적 커뮤니케이션이 고객충성도에 미치는 영향 - 고객감정과 자아동일시를 중심으로 -)

  • Yoo, Young-Jin;Park, Yi-Kyung
    • Culinary science and hospitality research
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    • v.22 no.3
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    • pp.166-182
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    • 2016
  • This study intended to verify the impact of non-verbal communication of servers in the service industry on the affective path among customer's positive emotion, self-identification, and loyalty(behavioral and attitudinal loyalty). The data of 397 customers of typical fast food restaurants in Busan and Gyeongsangbuk-do area were analyzed with SPSS and AMOS, and the hypotheses were verified through structural equation model after frequency analysis, as well as exploratory and confirmatory factor analysis. According to the empirical analysis, all three components of server non-verbal communication in the service industry, body language, pseudo language, and body appearance, in respective order, had positive (+) influences on the positive emotion of customers. In addition, customer emotion had a positive (+) influence on brand self-identification. Finally, self-identification had a positive (+) influence on behavior loyalty and attitudinal loyalty. This study suggested practical implications and logical implications in the course of developing emotional loyalty for restaurant companies.

Prediction of Food Franchise Success and Failure Based on Machine Learning (머신러닝 기반 외식업 프랜차이즈 가맹점 성패 예측)

  • Ahn, Yelyn;Ryu, Sungmin;Lee, Hyunhee;Park, Minseo
    • The Journal of the Convergence on Culture Technology
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    • v.8 no.4
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    • pp.347-353
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    • 2022
  • In the restaurant industry, start-ups are active due to high demand from consumers and low entry barriers. However, the restaurant industry has a high closure rate, and in the case of franchises, there is a large deviation in sales within the same brand. Thus, research is needed to prevent the closure of food franchises. Therefore, this study examines the factors affecting franchise sales and uses machine learning techniques to predict the success and failure of franchises. Various factors that affect franchise sales are extracted by using Point of Sale (PoS) data of food franchise and public data in Gangnam-gu, Seoul. And for more valid variable selection, multicollinearity is removed by using Variance Inflation Factor (VIF). Finally, classification models are used to predict the success and failure of food franchise stores. Through this method, we propose success and failure prediction model for food franchise stores with the accuracy of 0.92.