Applying IPA in Evaluating the Critical Successful Factors of Creative Brunch– A Case of Daker Brunch Restaurant.

• Main Author: 許家康
• Other Authors: Lin, Si-Shyun
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/gm277b

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 106 === According to the market of brunch with highly grown in recently years, the brunch become an eating habit of Chinese. This concept of brunch not only occurred in supermarkets, fastfood restaurants, franchisee breakfasts, cafes, but also in department stores, shopping malls. This widely distribution and the market still expanded, make a 200 billion dollars in Taiwan in 2016. For brunch not only supplied to people a wonderful food, but also two major features for chosen: One method is to sublimate the energy of life. Another method is to enjoy the laid-back space. Customer chose the breakfast in location convenience, cheaper price, also the tasteful lifestyle, delicious food. The operators also focus on the brunch restaurant with both comfortable atmosphere and fantastic meal. A new type of brunch development has changed the rule of operation. New customer can make a decision to take a breakfast in coffee house or take a coffee in breakfast store. The key is to understand what people need for enjoy life. This thesis started from IPA to be successful for brunch in new brand, inside and outside restaurant methods, meals. By discussing and improving the space to make customer satisfying. For thesis, study the Darker brunch from 417 effective questionnaires. The questionnaires using IPA can effective analysis the manager performance and sort out which one match customer expect or which one need to improvement. This method point out toilet cleanliness, waiting time for meals, price for meals, all from customer expectation but not enough for replied to restaurant. Finally provide a way for this research and suggest for manager to improve.