Specialty Coffee Shops Research Articles

Comparative Analysis of Manner Coffee and Starbucks in Marketing Strategies

The Chinese coffee market is growing at a fast pace with huge potential. Customers are more willing than ever to drink coffee in their daily life. As coffee becomes more popular, many domestic specialty coffee shops flourish in China. For the first time, these specialty coffee shops, which typically serve higher-quality coffee, have opportunities to expand their business scales and contribute to China's broader coffee culture. This paper chooses Manner Coffee as its main subject and compares its marketing strategies with those of Starbucks via the 4Ps framework, aiming to identify key features behind Manner Coffees success as a specialty coffee store and explore a generalized mode for specialty coffee brands development in the market.

Aspects of openness in Hong Kong coffee shops

Until recently, café and restaurant design in modern Hong Kong has been characterized by closed facades that keep cooled air inside in the hot and humid subtropical climate, and interiors that allow limited visual contact with the street and with the kitchen. A new tendency of openness, however, has appeared in specialty coffee shops that have opened over the last decade. In this article we study this phenomenon, querying its significance in relation to the social dimensions of design trends and ideas about openness. The article is based on field studies of over 80 local specialty coffee shops in Hong Kong from 2020 to 2022 and includes analysis of facade and interior design from participant observation studies, photographs and interviews with store owners focusing on the factors that shape design intentions. Our analysis identifies characteristics of open coffee shop facade and interior design and discusses these in relation to openness as a conceptual paradigm in urban research and design studies. Our findings highlight the significance of international and local trends, social media visual cultures, and sustainability issues as considerations in open facade and interior design.

An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops

PurposeThe main aim of this research was to explore specialty coffee experience dimensions and what drives revisit intentions through experiencescapes. The theoretical framework on experience co-creation in food and wine consumption by Carvalho et al. (2021) was employed to explore the dimensions of specialty coffee shop experiences and specialty coffee consumer revisit intentions.Design/methodology/approachUsing the interpretivist epistemology, this research explored these factors from the perspectives of customers, coffee shop baristas, and managers and owners to better understand consumer behaviour in the context of urban coffee shops. In-depth interviews were employed to collect data to obtain first-hand, emic perspectives.FindingsThe notion of specialty coffee and its experiencescape were examined in the context of a region of tea-dominated landscapes. This research highlighted the significance of baristas as agents of coffee connoisseurship, being able to introduce the beans and the art of coffee making to customers in active ways. The findings amplified that olfactory encounters triggering a myriad of senses are crucial to the specialty coffee experiencescape.Originality/valueThis is among the first studies to explore the driving factors for customer visits and revisit intentions to urban coffee shops. The findings point to greater sophistication and engagement in-person and online for urban coffee shops. More importantly, the olfactory encounters differed for solo and group customer.

Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee

AbstractThe current study determined the hedonic perception and emotion response during coffee consumption, and also aimed to understand the coffee drinkers' involvement and consumption habits related to this beverage. An acceptability and an emotions test followed by an attitudinal survey on consumption habits and coffee involvement were performed with three coffees samples. Results suggest that coffee drinkers, in general, drink coffee to experience sensory gratification and elicitation of positive emotions, and absence of negative emotions. Three consumer clusters were identified and the data reaffirmed that consumers' like and dislike were directly related to positive and negative emotions, respectively. It also revealed that the absence of interest for samples can dampen the emotion response drastically as seen with Cluster 2. Although all three clusters cared about coffee very much, there were no distinct patterns that tied their preferences in the test to their coffee consumption habits and perception.Practical ApplicationsWith the advent of specialty coffee and coffee shops, consumers are approaching coffee from a drinking experience perspective rather than just caffeine fix. Consumers want to know more about the origins of their coffee, which is also tied to their increased awareness of sustainability and quality issues. The results of this study, we hope, will help provide guidance to the coffee industry and growers in understanding the expectations of the coffee drinker and hence, market their coffees effectively.

The Meaning of Coffee for Barista in Speciality Coffee Shop in Indonesia

The purpose of this study is to determine the meaning of coffee for Barista in specialty coffee shop. The concept used in this study is the concept of self-image or an individual image. The concept of self-image also explains the feelings and thoughts of individuals. The research method used is qualitative method with a phenomenological approach. Whereas data collection is done by conducting observations, interviews and literature studies. The results of this study show that the meaning of coffee for Barista in specialty coffee shop is the deeper their understanding of knowledge about coffee, the stronger the meaning conveyed to their customers and also to increase the sense of self respect as Barista. Besides that, the interaction built between the Barista and the customers can also strengthen the characteristic of the coffee shops, which is to be the specialty coffee shop in the third wave era.

Specialty Coffee Shops in Mexico: Factors Influencing the Likelihood of Purchasing High-Quality Coffee

This study models the purchasing behavior of specialty coffee by 114 coffee shops across 15 cities in nine states in Mexico. Simple and multilevel mixed-effects logistic models are tested. Our models extend the framework used in prior research. We model the purchase of specialty coffee as a function of: (a) material attributes, (b) symbolic attributes, (c) coffee shop characteristics, (d) profile of the coffee shop’s owner, and (e) socio-economic variables of the cities where the coffee shops were located. Overall, our results are consistent with expectations developed from the coffee literature. That is, the likelihood of purchasing specialty coffee increases when: coffee’s aroma drives the purchase, coffee purchased is from the state of Oaxaca, the coffee shop has a value-added business model, the coffee shop is diversified selling both ground coffee and coffee drinks, the coffee shop owner’s knowledge on coffee supply chain activities is high, and the coffee shop is located in a city with a higher education index. In contrast, the likelihood of purchasing specialty coffee decreases when a coffee professional tastes the coffee before the purchase, when coffee shops are not given the opportunity to roast their own coffee, and in coffee shops located in larger cities. Overall, our research suggests that the specialty coffee niche in Mexico has some elements required for this segment to transition from a supply chain approach to a value-based supply chain approach. This might be particularly beneficial for smallholder coffee growers, who despite several constraints contribute to the sustainability of coffee supply chains.

English fever and coffee: Transient cosmopolitanism and the rising cost of distinction

This article examines the intersection of English and coffee in Seoul, South Korea, in order to document how distinction (ala Bourdieu, 1984/2008) functions under the prevailing conditions of neoliberalism. A mere two decades after Starbucks first opened in Korea, high-end specialty coffee shops proliferate. Drawing on photographs of the exteriors, interiors, and menus from 89 coffee shops in the trendy Seongsu-dong neighborhood in Seoul, we examine how coffee shops deploy English (in addition to or instead of Korean) in their signage, and how this deployment differs by type of coffee shop. We argue that English and coffee interact in a complex process of dual distinction. The coffee shops brand themselves as cosmopolitan and simultaneously offer the customers the distinction of demonstrating themselves knowledgeable about/proficient in both coffee and English. We explain this dual distinction in terms of the extreme competitiveness occasioned by neoliberalism in the aftermath of the 1997 Asian Financial Crisis. We conclude by suggesting the notion of “transient cosmopolitanism” as a way to understand specialty coffee shops, which we argue are crucial sites for understanding the contemporary subjectivities occasioned by the dominance of neoliberalism.

The Menu Development and the Nutritional Compositions for Reducing Sugars in a Specialty Coffee Shop: Focusing on A·B·C companies

The Menu Development and the Nutritional Compositions for Reducing Sugars in a Specialty Coffee Shop: Focusing on A·B·C companies

서비스접점 요인이 경험가치, 고객만족 및 행동의도에 미치는 영향

서비스접점 요인이 경험가치, 고객만족 및 행동의도에 미치는 영향

커피전문점의 문화 마케팅이 고객만족에 미치는 영향 : 제주도 카페를 중심으로

Purpose - Since the number of cafés operated by using cultural marketing in Jeju Special Self-Governing Province is increasing, this study emphasizes the necessity of cultural marketing, which is a different strategy of specialty coffee shops, focusing on Jeju Island. The purpose of this study is to investigate the effect of positive effects of service quality and brand image on customer satisfaction through cultural marketing. Research design, data, and methodology - It emphasizes the necessity of cultural marketing of specialty coffee shops, and how the positive effects of service quality and brand image brought through cultural promotion, culture support, cultural support, cultural enterprise influence customer satisfaction. The results of this study are as follows. In order to verify the research hypothesis of this study, Jeju residents who have experience using cultural marketing conducted in coffee shops in Jeju Island are targeted. The cafe in Jeju area, which runs from April 4 to April 14, 2018. A total of 110 copies of the questionnaire were distributed, and the final 100 copies were used as final empirical analysis data. Result - The results of the study are as follows. First, promotion and culture business activities have positive influence on brand image. Second, production and cultural business activities had positive effects. Third, brand image has a positive effect on customer satisfaction. Fourth, service quality has a positive effect on customer satisfaction. Conclusions - The implications of this study are following as: First, if you want to grow into a cultural enterprise in the province by enhancing your brand image, you need to prioritize cultural direction and business direction for cultural companies among sub-factors of cultural marketing. Second, it is necessary to improve the customer satisfaction through the improvement of the brand image considering the composition of the stores in the city, the facilities and the atmosphere, and the consumer tendency such as product and customer age.

Impact of eight dimensions on the business of specialty coffee shop

Purpose- The impacts of eight dimensions, including customer communication, customer relationship management, customer satisfaction, customer loyalty, strategy management, customer trust, and service quality, on the business of specialty coffee shops were investigated, Methodology- A questionnaire was designed to collect the data from 197 valid respondents; Structural Equation Modeling (SEM) was utilized to analyze the data, and finally, Smart PLS was employed to validate the structural model. Findings- Nine of the eleven hypothesized relationships were confirmed and supported, while two were not supported. Conclusion- Results of this study can provide business owners of specialty coffee shops with valuable information and management implications.

커피전문점의 서비스품질, 지각된 가치, 그리고 고객만족 간의 영향 관계 연구

커피전문점의 서비스품질, 지각된 가치, 그리고 고객만족 간의 영향 관계 연구

커피 관여도와 이용횟수에 따른 메뉴품질, 서비스품질, 고객몰입 및 장기지향성의 차이 분석 : 강릉지역 커피전문점을 중심으로

본 연구에서는 강릉지역 커피전문점 고객의 커피 관여도와 이용횟수를 기준으로, 커피전문점의 메뉴품질, 서비스품질, 고객몰입, 장기지향성 등의 변수들은 각기 어떠한 차이를 보이는지를 분석하고 있다. 실증분석을 위한 설문조사는 2015년 7월 12일부터 8월 20일까지 강릉지역 안목 커피거리 등 바닷가에 위치한 커피전문점 고객들을 대상으로 실시되었다. 설문지는 총 500부를 배부하여 431부를 회수하였으며, 그 중에서 유효설문지 399부를 최종적으로 통계분석에 사용하였다. 가설검증을 위해 SPSS 23.0 for Windows를 이용하였으며, 다변량 분산분석(MANOVA)과 교차분석(Chi-square)을 실시하였다. 분석 결과는 아래와 같다. 첫째, 메뉴품질의 하위차원인 커피 맛에서 고관여/다수 이용자 집단이 나머지 다른 집단에 비해 유의미하게 낮은 점수를 보이는 것으로 나타났다. 이는 강릉지역 커피전문점의 커피 맛이 고관여/다수 이용자의 관점에서는 상대적으로 낮은 수준임을 의미한다. 둘째, 서비스품질의 하위차원인 물리적 환경조건에 대해 고관여/소수 이용 집단의 점수가 가장 높게 나타났다. 이러한 결과는 설문 표본의 80%가 바닷가 커피전문점들이라는 점에서 볼 때, 고관여/소수 이용자일수록 바닷가라고 하는 우수한 자연환경 조건을 상대적으로 중요하게 생각하고 있음을 나타내고 있다. 셋째, 고객몰입과 장기지향성에 대해서는 고객 집단 별로 차이를 보이지 않고 있으나, 메뉴 품질 및 서비스품질에 비해 상대적으로 낮은 점수분포를 보이고 있다. 따라서 고객몰입과 장기지향성 증대를 위한 노력을 다각적으로 기울여 나갈 필요가 있다. 위와 같은 연구결과를 토대로, 강릉지역 커피전문점의 마케팅 전략으로서는 첫째, 우수한 커피 맛의 제공을 통해 고관여/다수 이용자를 유치하는데 특별히 노력을 기울여야 할 것이다. 둘째, 바닷가라고 하는 뛰어난 자연경관을 적극 홍보함으로써 고관여 고객의 유치에 역점을 기울여야 할 것이다. 셋째, 장기적 관점에서 고객몰입과 장기지향성 증진을 위한 다양한 방안을 모색해 나가야 할 것이다. 본 연구의 일반화를 위해서는 다양한 연령대와 직업 구성비를 반영하는 할당추출법을 이용하여 표본의 대표성을 확보하는 것이 필요할 것이다.

The Effect of Selection Attribute Factors in Individual Specialty Coffee Shop on Customers’ Overall Satisfaction and the Difference According to Genders and Ages

The Effect of Selection Attribute Factors in Individual Specialty Coffee Shop on Customers’ Overall Satisfaction and the Difference According to Genders and Ages

커피전문점 고객이 지각한 관계혜택이 지각된 가치, 만족도 및 충성도에 미치는 영향

This study was conducted to investigate the effect of relational benefits on perceived value in order to enhance customer satisfaction and win customer loyalty in the specialty coffee shop business. Structural equation modeling was performed and the structural model estimated with AMOS (ver 5.0). A total of 329 valid responses were used for data analysis. The findings show that confidence benefits among the relational benefits have a direct effect on perceived value. In addition, confidence benefits also have an indirect effect on customer satisfaction and loyalty from this perceived value. However, social benefits and special treatment benefits of customers had no effect on functional and symbolic value. In conclusion, establishing confidence benefits with the customer at the specialty coffee shop significantly influenced their perceptions of value, customer satisfaction, and loyalty.

The Effects of Service Quality on Shopping Value and Repatronage Intention: The Case of Specialty Coffee Shops

The Effects of Service Quality on Shopping Value and Repatronage Intention: The Case of Specialty Coffee Shops

The Effect of Brand Equity on Satisfaction and Behavioral Intention - Focused on Specialty Coffee Shops in Busan -

The Effect of Brand Equity on Satisfaction and Behavioral Intention - Focused on Specialty Coffee Shops in Busan -

The Effect of Brand Equity on Satisfaction and Behavioral Intention - Focused on Specialty Coffee Shops in Busan -

The Effect of Brand Equity on Satisfaction and Behavioral Intention - Focused on Specialty Coffee Shops in Busan -

The Impact of Brand Image on the Customer Satisfaction and Brand Loyalty in Specialty Coffee Shop

The Impact of Brand Image on the Customer Satisfaction and Brand Loyalty in Specialty Coffee Shop

A Study on the Effects of Brand Individuality of Specialty Coffee Shops on Brand Loyalty

A Study on the Effects of Brand Individuality of Specialty Coffee Shops on Brand Loyalty