Analysis of Customer Expectation and Satisfaction for New Menus in Multi-Chain Family Restaurants.
- Author:
Min A LEE
1
;
Il Sun YANG
Author Information
1. Foodservice Industry Research Team, Traditional Food Research Division, Korea Food Research Institute, Seongnam, Korea. malee@kfri.re.kr
- Publication Type:Original Article
- Keywords:
family restaurant;
customer satisfaction;
expectation;
brand image
- MeSH:
Demography;
Electronic Mail;
Food Quality;
Humans;
Restaurants*
- From:Korean Journal of Community Nutrition
2004;9(6):734-741
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were 1) to understand customers' expectations and satisfaction on menus in family restaurants, 2) to compare customer satisfaction and brand image for positioning new menus, and 3) to analyze customer satisfaction and loyalty to each menu. From May 8th to 28th, 2004, a total of 3,594 membership customers responded to the email survey. Statistical analyses such as t-test, ANOVA and Pearson Correlation were performed using SPSS 12.0. The results of this study consist of four major parts: general findings, customer expectation analysis, new menu positioning and customer satisfaction analysis. The customer expectation analysis discovered that taste was the most expected attribute in menus of family restaurants, followed by quantity, appearance and price. Statistically different expectations existed among different customer groups categorized by their general characteristics including demographics. Also, high correlations existed among the expectations over all the attributes: food quality, shape, quantity and price of food. Over all the attributes, customer expectation was higher than customer satisfaction. Thus, a discrepancy existed between expectation and satisfaction. Positioning of new menus was determined by brand image and customer satisfaction. Lastly, the customer satisfaction analysis revealed that customers in different gender and age have different satisfaction. In addition, high correlation existed between satisfaction and loyalty on new menus of a family restaurant. In consequence, the research findings suggest managers should understand customer expectation and satisfaction and reposition their menus regularly by menu engineering.
