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소규모 독립 레스토랑의 콘셉트 개발을 위한 탐색적 연구

An Exploratory Study on Concept Development for Small Independent Restaurants

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초록

본 연구의 목적은 SIRs에 초점을 두어 경쟁력을 높일 수 있는 SIRs 콘셉트를 제안하는 것이다. 본 연구에서 제안한 SIRs 콘셉트는 다음과 같다. 첫째, SIRs 메뉴는 표준화된 조리 방법을 통해 가공된 재료를 구매하여 빠르게 재가열하고 조리할 수 있는 것으로 한다. 둘째, 셀프서비스 기술을 적용한 주문 키오스크를 통해 메뉴를 주문한다. 셋째, 수용력 관리 전략을 시행하여 SIRs의 경우 2인용 테이블을 사용하고 동반 고객 수에 따라 테이블을 결합할 수 있도록 하는 방법이다. 본 연구의 이론적 시사점은 SIRs을 프랜차이즈 레스토랑과 구별하여 정의하였다는 점에서 있다. 또한, SIRs 콘셉트를 제안함으로써 레스토랑 연구범위를 확장하였다. 실무적으로는 셀프서비스 기술과 수용력 관리 전략의 도입이 SIRs의 경쟁력을 높일 수 있을 것으로 기대한다. 본 연구의 한계점으로는 탐색적 연구의 특성과 표본 수 및 면담 인원이 제한적이어서 연구결과를 일반화하는 데 어려움이 있다. 또한, SIRs의 정의에 한계가 있다.

Abstract

The purpose of this study is to propose a concept for small independent restaurants (SIR) that can enhance their competitiveness by focusing on their unique characteristics. The SIR concept proposed in this study includes the following: First, SIR menus should consist of dishes that can be quickly reheated and prepared using pre-processed ingredients purchased based on standardized cooking methods. Second, menus should be ordered through self-service kiosks equipped with self-service technology. Third, a capacity management strategy should be implemented, such as using two-person tables in SIR and combining tables to accommodate different group sizes. The theoretical implications of this study lie in defining SIRs in a way that distinguishes them from franchise restaurants. Additionally, by proposing the SIR concept, this study expands the scope of restaurant research. From a practical perspective, the introduction of self-service technology and capacity management strategies is expected to enhance the competitiveness of SIR. However, the study has certain limitations, including the exploratory nature of the research, a limited sample size, and a small number of interview participants, which make it challenging to generalize the findings. Moreover, there are limitations in the definition of SIR.

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