A Study on the Success Factors for the Restaurant Service Industry: Moderating Effects of Restaurant Types and Locations

We develop the success factors model including research hypotheses in the restaurant serviceindustry. The research model in this study was tested on survey data collected from 282restaurant owners. In this study, we tried to identify the success factors of the restaurantservice industry and analyze the relationship between those success factors and businessperformance. Especially, we analyzed the impact of success factors on business performancebeing moderated by the restaurant type and location. Through the analysis of the researchmodel, it is shown that operation management and customer relationship management and soon play an important role in the improvement of business performance. In addition, we foundthat the impact of the success factors on business performance is moderated by the restauranttype and location. A limitation of our study is the sampling. Franchise restaurants will needto be included in future studies. We expect that our research will help start-up restaurantmanagers to get useful insights to better manage their own businesses. Although the study onthe success factors of the restaurant service industry is very important, there are fewresearches on that in Korea. Therefore, this study can give new insights on how the restaurantowners do business in the restaurant service industry.