A Study on Dining-Out Behaviors of Community for Marketing Strategy of Local Foodservice Industry.
- Author:
In Sook LEE
1
;
Bong Soon CHOI
Author Information
1. Department of Food Science & Nutrition, Catholic University of Daegu, Gyeongsan, Korea. bschoi@cu.ac.kr
- Publication Type:Original Article
- Keywords:
dining-out behavior;
marketing strategy;
foodservice industry
- MeSH:
Adult;
Atmosphere;
Commerce;
Surveys and Questionnaires;
Female;
Friends;
Hand;
Humans;
Male;
Marketing*;
Meals;
Nutritional Status;
Restaurants;
Spouses
- From:Korean Journal of Community Nutrition
2004;9(2):214-224
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected; 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1 - 2 times a week and slightly over the 1/4 of residents (26.4%) did so 1 - 2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1 - 2 times a week. Respondents with 1 - 2 million won of monthly income (46.4%) ate out 1 - 2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000 - 8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.
