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Authors
Affiliations
1 Department of Leisure Management, Yu Da University of Science and Technology, TW
2 Department of Tourism and MICE, Chung Hua University, TW
3 Department of Hospitality Management, Chung Hua University, TW
4 Department of Information Management, Yu Da University of Science and Technology, TW
Source
AIRCC's International Journal of Computer Science and Information Technology, Vol 7, No 2 (2015), Pagination: 89-97
Abstract
In contemporary popular leisure trends, modern restaurants have been innovative regarding all aspects of the restaurant business, such as food, leisure, and consumption, thus evolving into cafes with unique characteristics and styles, which differ greatly from traditional restaurants. In order to meet consumers' preferences of delicious food and beautiful decor, many new cafes have opened, and new cafe dishes are introduced. The first impression of the menu content alone can determine the success or failure of a cafe. Although not all newly opened cafes are successful, opening a cafe is still an entrepreneur dream for many people. In Japan, it is commonly believed that cafe is equal to gourmet food, which is also often the key to sustainable management of a cafe. However, how is the menu content decided? As the menu content cannot satisfy all guests, cafés have their own operating strategies to determine the structure of a menu. This study aims to explore the decision making of cafe operators to create a high-business-strategy menu, and use Analytic Hierarchy Process (AHP) to discuss the selection of cafe menus to help the cafés achieving sustainable development. The research methods included literature review, expert interview, and AHP. The findings can serve as references to café operators.
Keywords
Business, Strategy, Analytic Hierarchy Process.
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