연구논문 : 인천지역 일부 외식업체의 메뉴북 디자인 실태조사

권순자 ( Sun Ja Kwon ),이준현 ( Joon Hyun Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.2

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average 2.25±0.45. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

한식레스토랑의 메뉴유형별 유사성 및 선호도 평가 연구: 메뉴선택속성을 중심으로

김지희,임철환,이문주,한진수 한국외식경영학회 2010 외식경영연구 Vol.13 No.5

The main purpose of this study was to investigate the importance-performance and preference of Korean restaurant according to menu category(traditional korean set menus restaurant, a meat dish restaurant, low-cost meals restaurant and a la carte Restaurant) focused on Japanese and Chinese who had experiences on visiting Korean restaurant. Based on these results, managerial strategic implications of Korean restaurant were provided. Results of IP analysis suggested that importance is less than satisfaction for traditional korean set menus restaurant, while importance is more than satisfaction for a meat dish restaurant, low-cost meals restaurant and a la carte restaurant. The results also revealed different from the Chinese's perspective that 4 kinds of korean restaurants compete with one another depending on the characteristics with a whole balance, strong competitive relationship between traditional korean set menus restaurant and meat dish restaurant was perceived by the Japanese. Finally, it showed that both Chinese and Japanese prefer the meat dish restaurant most.

레스토랑 메뉴 성과 분석에 관한 연구

김광지,전재균 경성대학교 산업개발연구소 2022 산업혁신연구 Vol.38 No.4

This study intends to propose a strategy for composing new menu items to be sold from the perspective of revenue management by conducting menu items performance analysis of the new menu items to be sold in a new restaurant. This study focused on the pizza restaurant that constitutes 7 or more menu items. The results of the study are as follows. First, the levels of the attributes based on the partial utility value that respondents are the most preferential are highly evaluated for price and toppings, which are essential elements of pizza menu items, and delivery time, which is an external element. Second, the results analyzed through conjoint analysis (market share) and the analysis results obtained through the questionnaire (purchase intention) were found to be consistent with the exception of some menu items. This study is expected to provide implications for the selection of menu items to be sold in start-up restaurants. The implications of this study are as follows. First, this study is expected to have theoretical implications in that it suggests theoretical expansion and research direction for follow-up studies by redesigning and presenting the menu performance analysis model of a new start-up restaurant based on the menu performance analysis model presented in previous studies. Second, this study is judged to have practical implications in that it can be utilized as a competitive advantage strategy to secure the competitiveness of menu items to be sold by accurately diagnosing the profitability of the menu items to be sold in a new start-up restaurant. There is a limitation in that all attributes and levels were not considered. 본 연구는 신규 창업 레스토랑의 판매할 메뉴 항목에 대한 메뉴성과 분석을 실시하여 수익경영의 관점에서 판매할 메뉴항목을 구성하는 전략을 제안하고자 한다. 본 연구는 7개 이상의 메뉴를 구성하고 있는 피자 레스토랑에 초점을 두었다. 연구결과는 다음과 같다. 첫째, 피자 선택속성의 부분 효용 가치를 기반으로 응답자가 가장 선호하는 선택속성의 수준으로는 피자 메뉴의 본질적인 요소인 가격과 메인 토핑, 그리고 외부적인 요소인 배달시간을 높게 평가한 것으로 나타났다. 둘째, 컨조인트 분석(시장점유율)을 통해 얻은 결과와 응답자의 설문(구매의도)을 통해 분석된 결과가 일부 메뉴를 제외하고 일치하는 것으로 나타났다. 본 연구의 시사점은 다음과 같다. 첫째, 선행연구에서 제시된 메뉴 성과 분석 모델을 기반으로 신규 창업 레스토랑 메뉴 성과 분석 모델을 재설계하여 제시함으로써 후속연구의 확장성과 연구 방향을 제시한다는 점에서 이론적 시사점이 기대된다. 둘째, 판매할 개별 메뉴항목에 대한 수익의 정확한 진단과 더불어 개선 전략의 토대를 구축함으로써 판매할 메뉴항목의 경쟁력을 갖추는데 매우 중요한 전략으로 활용할 수 있다는 점에서 실무적 시사점이 있다고 판단된다. 본 연구의 한계점은 모든 선택속성과 수준을 고려하지 못했다는 점에서 한계가 있다.

이태리레스토랑의 메뉴분석을 통한 메뉴경영전략에 관한 연구

이준혁(Jun Hyuk Lee),박헌진(Heon Jin Park) 한국호텔외식관광경영학회 2012 호텔경영학연구 Vol.21 No.5

본 연구는 국내 이태리레스토랑의 메뉴를 메뉴엔지니어링 및 CMA분석을 통하여 분석하고 사업자에게는 효익면에서 기여하며 또한 소비자들의 선호도에 기여할 수 있는 메뉴를 제시하는 것이다. 메뉴분석을 위해 서울과 부산에 위치한 이태리레스토랑 4곳을 선정하여 지배인 및 경영진으로부터 매출보고서를 입수하여 각각 분석에 임하였다. 분석결과 각 레스토랑의 Star메뉴와 Prime메뉴를 파악하였으며, 또한 각 부분별로 Star 및 Prime메뉴를 분석하였다. 분석결과 각 부분에서 Star 및 Prime메뉴로는 Appetizer, Salad, & Soup에서 Calamari(오징어류), Capesante(관자), Caesar, Fritto(튀김류), Sea Salad, Anti, Rom Salad, Carpaccio(쇠고기류), Tagliolini(새우), Spanaci 등으로 나타났으며, Pasta에서는 Funghi Risotto(버섯류 리조토), Gorgon chestnut pizza, Crab & cream pasta, Seafood pasta, Mare pasta(해산물류 파스타), Lasagna, Shrimp spa, Shrimp aglio, Paglia Fieno(모듬파스타) 등으로 나타났다. 또한 Main메뉴에서는 Agnello(양고기), Wagyu, Mero Special, Salmon Special, Manzo(쇠고기류) 등으로 나타났다. Set 메뉴는 조사 레스토랑별로 다양하며, Dessert & Tea는 Fresh Orange Juice와 F/lade 등으로 나타났다. 또한 메뉴에 관한 가격인상, 식재료비절감, 가격인하, 권장판매, 메뉴삭제 등을 위해 Plowhorse와 Standard , Puzzle과 Sleeper, Dog과 Problem에 해당되는 항목들을 살펴보았다. 한편 전문가인터뷰를 통해 최신의 메뉴 도입필요성이 제기되었으며, 이를 위해 주기적인 메뉴분석에 의한 메뉴의 가격조절, 메뉴의 제거, 메뉴의 위치변경, 신 메뉴의 도입 등이 중요하며, 다양한 분석기법의 도입필요성을 제기하였다. The purpose of this study was to identify the Italian Restaurant Menu analysis through Menu engineering & CMA(Cost/Margin Analysis) for customer satisfaction and profit effectiveness of restaurateurs. The menu analysis was executed by the restaurant revenue report of four Italian restaurant which was located in Seoul and Busan. The results could be summarized as follows: First, Star and prime menu were found through the total restaurant menu, respectively. Second, as a appetizer, salad and soup course menu, Calamari, Capesante, Caesar, Fritto, Sea Salad, Anti, Rom Salad, Carpaccio, Tagliolini, Spanaci were identified as a star and prime menu. Funghi Risotto, Gorgon chestnut pizza, Crab & cream pasta, Seafood pasta, Mare pasta, Lasagna, Shrimp spa, Shrimp aglio, Paglia Fieno were also analysed as a star and prime menu in Pasta course. In main menu and dessert menu, Agnello, Wagyu, Mero Special, Salmon Special, Manzo, Fresh Orange Juice, F/Lade were identified as a star and prime menu. Third, the menus of ``plowhorse and standard``, ``puzzle and sleeper``, ``dog and problem`` were analysed to enhance the efficiency of restaurant business. As the result, restaurateurs should do ``rising of price``, ``reduction of food cost``, ``reduction of price``, ``suggestion sale``, ``elimination of menu``. Through Italian cuisine specialist(professor and manager) interview, the need of new menu was suggested. As a conclusion, periodic menu analysis, price alteration, elimination of menu, change of menu location, new menu development were discussed. However, this study had some limitations in measurement unit(revenue report period) and other limitations were also discussed.

외식업체의 영양표시 제도에 대한 인지도 및 만족도 조사

정진이,김어지나,양일선,함선옥 한국외식경영학회 2014 외식경영연구 Vol.17 No.4

Due to the rise in the diseases resulted from eating behaviors, an attention has been given to menus of restaurants by policy makers and practitioners in the industry. Menu labeling provides customers with information as a basis for menu selection. The study investigated managers' awareness of and satisfaction with menu labeling at restaurants. In addition, it also examined the relationships between managers' awareness of and satisfaction with menu labeling. A survey was conducted from with managers of restaurants which implemented menu labeling mandatorily and voluntarily. The study findings indicated that managers from both required and voluntary menu labeling implementation restaurants showed a medium level of awareness of and satisfaction with menu labeling. Restaurants with required menu labeling implementation showed higher satisfaction with two items, such as range of information and education materials for restaurants, than those with voluntary implementation. Further, in the case of menu labeling required implementation restaurants, the results showed a positive effect of awareness on satisfactions. The finding implies that government may differentiate the efforts needed for restaurants by types of menu labeling implementation in order to improve awareness of and satisfaction with menu labeling. 오늘날 식품산업의 발달과 가공식품 섭취의 증가로 과체중 및 비만 인구가 지속적으로 증가함에 따라 정부 기관에서도 소비자들의 건강한 식품 선택을 위한 관련법을 제정하고 있다. 이에 해당하는 주요 정책 중 하나로 시행되고 있는 영양표시 제도는 외식에서 제공되는 식품의 영양정보를 제공함으로써 소비자들이 건강한 식생활을 하게 할 수 있는 목적으로 시행되고 있다. 본 연구는 영양정보 제공의 주체가 되는 외식업체의 외식 영양표시 제도에 대한 인지도와 만족도에 대해 조사하였으며 이들의 영향 관계를 규명하고자 하였다. 조사를 위한 설문은 외식 영양표시 제도의 의무시행 및 자율시행 업체를 대상으로 이루어졌다. 분석 결과, 외식 영양표시 제도의 인지도와 만족도는 의무시행 및 자율시행 업체 모두에서 보통 수준으로 나타났다. 한편, 의무시행 업체의 외식 영양표시 제도 만족도의 경우 자율시행 업체에 비해 ‘외식 영양표시 정보 제공 범위’, ‘업체 대상 영양표시 제도 교육자료’ 항목에서 유의하게 높게 나타났다. 이와 더불어 의무시행 업체의 경우 외식 영양표시 제도의 인지도가 만족도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구의 결과는 정부의 외식 영양표시 제도 인지도 및 만족도 증진을 위한 노력이 시행형태에 따라 다르게 이루어져야 함을 나타내며, 이를 통해 향후 제도의 확대와 더불어 효율화 및 안정화에 기여할 수 있을 것으로 보인다.

연구논문 : 레스토랑 메뉴의 영양정보공개 지지도에 따른 메뉴선택속성 및 소비자 특성에 관한 연구

김선주 ( Sun Joo Kim ),조미희 ( Mee Hee Cho ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents`` jobs also affected support level with a significance level of 0.01.

레스토랑 메뉴의 영양정보공개 지지도에 따른 메뉴선택속성 및 소비자 특성에 관한 연구

김선주,조미희 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

패밀리 레스토랑 고객의 메뉴 영양정보에 관한 인식 연구

김태희,장혜자 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.3

The purposes of this study were to investigate the customers perception on nutrition information provided on a family restaurant menu, to examine customers intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.0l), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

호텔레스토랑의 메뉴분석과 평가에 관한 연구-대구지역의 "S" 호텔레스토랑을 중심으로-

김현덕 ( Hyun Duk Kim ) 한국관광산업학회 2014 Tourism Research Vol.39 No.1

This study was to analysis and evaluation for 34 kinds menu of hotel restaurant. MM% and CM of them was measured by the method of menu engineering and being analyzed by menu mix and contribution margin, they were classified into 4 category of star, plowhorse, puzzle, and dog. Food cost % and weighted contribution margin of them was analyzed with the method of CMA(cost margin analysis) and MM%. Each menu item was compared and evaluated with 4 category of prime, standard, sleeper, and problem using CM which was measured by average food cost % and MM% by weighted average contribution margin. Each item of 34 food menu was compared and analyzed with the method of menu engineering which is to analyze menu number sold and contribution margin and CMA which is to indicate the weak point of menu engineering. The result showed indexes of MM%, CM, food cost%,and weighted contribution margin. They will be the useful information for menu management and operator to manage menu efficiently in the future.

외식산업 메뉴품질 선택요인과 재구매 의도에 관한 연구

이봉선(Bong Sun Lee),류경민(Kyong Min Ryoo) 한국관광연구학회 2011 관광연구저널 Vol.25 No.3

The purpose of this study was to examine any possible significant differences in menu quality selection among customers with experiences of using Japanese restaurants according to their demographic characteristics, to make a factor analysis of their awareness of the importance of menu quality selection in those restaurants, and to investigate the impact of the selected menu quality selection factors. It`s basically meant to suggest ways of making up the menu to provide some information on the improvement of the menu and menu design in Japanese restaurants. The collected data were analyzed with the statistical package SPSS 11.0, and descriptives, validity analysis, reliability analysis and x2(Chi-square) test were utilized. As a result of making a factor analysis to verify the validity of the concepts of menu quality in Japanese restaurants, the essential factors of menu ranked first, which included the smell of food, food freshness, food temperature, taste, ease of chewing, nutrition, materials and adequateness of salty taste. The external menu organization factors ranked second, which involved the name of menu items, ease of selection, food professionalism, recipe, a time required for serving food, and appearance of food. The external menu factors ranked third, which included food price, seasonableness of food, menu composition and explanation on food. When the correlation of the constructs was analyzed, the essential menu factors had a statistically significant correlation to the external menu factors, and the correlation coefficient of the two was 0.465. The essential menu factors had a statistically significant correlation to the external menu organization factors as well, and the correlation coefficient of the two was 0.450.