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Coffee shops are becoming more aware that brand loyalty can be an effective strategy for securing a competitive edge in business. To supplement current understanding of the importance of coffee shop branding, this study investigates the role of personality traits and congruity in the formation of brand loyalty. This study finds that personality traits have direct effects on congruity and customer satisfaction, the two defining factors of brand loyalty. Overall, our results suggest that the interaction of personality traits, congruity, and satisfaction is essential to the process of influencing coffee shop customers’ brand loyalty.

In this paper on police officers who monitor coffee shops in Rotterdam, the Netherlands, I relate their work to Becker’s moral entrepreneur (1963). Becker describes two categories of moral entrepreneurs: rule creators, such as the crusading reformer, and rule enforcers, for example the police. According to Becker, the rule enforcer is less naïve and more pragmatic than the rule creator. The main question of this paper is: in what respect can the work of the police officers be described as moral entrepreneurship? To answer this question I conducted in-depth interviews with six police officers on the meaning they attach to their duties of monitoring coffee shops. The research shows that police officers take a pragmatic approach, which also contains layers of morality that influence their rule enforcing. For instance, the way they define the character and intentions of the coffee shop managers is decisive in how they act towards them. Another difference is observed in relation to the two interests of the rule enforcer described by Becker. The police officers interviewed did not have to justify their existence and they did not have to gain respect by coercion. This is explained by (a) the routine character of the monitoring, which has created a predictable situation and a modus operandi known to all parties and (b) the criminalization of cannabis in recent years. The effect of this process is that the position of police officers in relation to cannabis sellers is not questioned.

This study investigates relationships among components of the marketing communication mix, brand identification, brand image, brand love and brand loyalty. The focus of this study is advertisement spending, customers' attitudes toward the advertisement, monetary promotion and non-monetary promotion as marketing communication mix elements.

Proposed relationships are investigated with 683 previous coffee shop customers, based on a cross-section, online, self-administered survey in South Korea.

Results identify advertising spending, attitude toward the advertisement, monetary promotion, and non-monetary promotion play key roles in influencing brand identification; however, they do not influence brand image. Both brand identification and brand image further influence brand love on brand loyalty.

This study is the first to investigate the marketing communication mix elements in a coffee shop context.

This study examines whether open Wi-Fi systems in Austin, Texas, have much effect in expanding digital inclusion. These systems were hailed a decade ago as means to provide low-cost access to disadvantaged groups, but these claims were also met with some skepticism.

This study uses secondary data analysis of a survey conducted by the City of Austin to assess what groups in the city are using the Internet. It uses descriptive statistics to get a sense of who is using the systems and then logistic regression models to see which factors lead to use of open Wi-Fi.

The users of these systems may not have the resources to afford home broadband in many instances, but these systems are largely used by people with highly educated parents and comfort with computing. The Internet users are largely representative of Austin.

Simply offering Internet services via Wi-Fi is likely ineffective in expanding Internet use among disadvantaged populations.

Organizations who are interested in expanding Internet access to disadvantaged communities may want to consider how issues of social support may or may not be addressed by a project.

This study attempts to apply Pierre Bourdieu’s concept of multiple forms of capital to a quantitative study using secondary data by constructing an index from existing survey items.

This study aims to develop a better understanding of the key determinants of repetitive visits to coffee shops. The paper intends to answer a simple, yet crucial question, “Why do people go to coffee shops repeatedly, and frequently?”.

Two coffee shops in North Cyprus are used as case studies in order to provide in-depth information about the perceptions and experiences of coffee shop clients, managers and staff. An inductive methodological structure together with qualitative data collection methods provided a rich, exploratory setting.

A social network of customers and employees, communication with familiar people and sharing a homely feel are found to be the key determinants of clients' attachment. Comfort, security, sense of belonging and the convenience of the place also play a pivotal role. The traditional habit of coffee drinking is a prime motivation for people of this area to meet up and socialize.

Managers can optimize operational results as it is evident that social and cultural elements are the key drivers for repeat customer visits, while regional planners can set society-driven policies.

This study contributes to the literature by using a holistic approach to understand the factors which influence revisit intentions of coffee shop clients in relation to the third place, the place attachment and the service space concepts. The research approach employed is also significant as it enabled the presentation of the real-life dynamics and its relation to the literature.

The 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.

Using 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.

The 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.

This 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.

This study aims to examine the impact of green atmospheric and communicative servicescape dimensions on customers’ emotional and behavioral outcomes and explores the moderating effect of customer familiarity.

Data were collected from coffee shop customers in the USA. Structural equation modeling and a multigroup analysis were used for analysis.

The findings indicated that the atmospheric dimensions of green coffee shops have a greater impact than communicative dimensions on customers’ green place attachment and loyalty. However, the effects of green servicescape depend on customer familiarity. The impact of the communicative servicescape on customers’ attachment and loyalty is significantly greater in a high-familiarity group than in a low-familiarity group.

The findings provide coffee shop managers with insights into effective design of a green service environment. Although managers focus on both dimensions, they may use customer familiarity as a segmenting or targeting tool in designing the green service environment and developing a sustained relationship with customers with different levels of familiarity.

This study extends the existing servicescape models by incorporating green place attachment as a construct to comprehend customers’ inner evaluations. It also contributes to the literature on attachment by demonstrating the clear linkage between both green servicescape dimensions and place attachment. This study highlights customer familiarity construct that should be a critical issue in advancing the understanding of customer behavior in the green servicescape context.

The purpose of this study is to investigate how service brand loyalty can be enhanced through customer involvement, based on involvement theory and symbolic interaction theory as theoretical backgrounds.

This study investigated how service brand loyalty can be enhanced through customer involvement, based on involvement theory and symbolic interaction theory as theoretical backgrounds.

Results identified customer–brand identification and service value influenced both service brand involvement and service brand-decision involvement. However, self-congruity only influenced customers’ service brand-decision involvement. Results also confirmed that customer involvement positively influenced service brand satisfaction and service brand loyalty.

This study contributed to involvement and brand loyalty research, investigating the role of customer involvement on service brand loyalty.

Results suggested what factors could enhance brand loyalty to gain competitive advantages.

This study proposed and empirically investigated ways to enhance brand loyalty in the context of the coffee shop industry.

This study aims to explore the hidden connectivity among words by semantic network analysis, further identify salient factors accounting for customer satisfaction of coffee shops through analysis of online reviews and, finally, examine the moderating effect of business types of coffee shops on customer satisfaction.

Two typical major procedures of big data analytics in the hospitality industry were adopted in this research: one is data collection and the other is data analysis. In terms of data analysis, frequency analysis with text mining, semantic network analysis, CONCOR analysis for clustering and quantitative analysis with dummy variables were performed to dig new insights from online customer reviews both qualitatively and quantitatively.

Different factors were extracted from online customer reviews contributing to customer satisfaction or dissatisfaction, and among these factors, the brand-new factor “Sales event” was examined to be significantly associated with customer satisfaction. In addition, the moderating effect of business types on the relationship between “Value for money” and customer satisfaction was verified, indicating differences between customers from different types of coffee shops.

The present study broadened the research directions of coffee shops by adopting online customer reviews through relative analytics. New dimensions such as “Sales event” and detailed categorization of “Coffee quality”, “Interior” and “Physical environment” were revealed, indicating that even new cognition could be generated with new data source and analytical methods. The industry professionals could develop their decision-making based on information from online reviews.

The present study used online reviews to understand coffee shop costumer experience and satisfaction through a set of analytical methods. The textual reviews and numeric reviews were concerned simultaneously to unearth qualitative perception and quantitative data information for customers of coffee shops.

本研究的目的在于通过网络评论分析了解网络评论中关键词之间的隐含联系, 然后探究影响咖啡店顾客满意度的因素, 最后验证不同咖啡店经营类型的调节作用。

本研究使用文本挖掘的频率分析、语义网络分析、聚类分析和通过虚拟变量进行的定量分析, 从网络评论中挖掘对咖啡店行业的新见解。此外, 还检验了咖啡店经营类型的调节作用。

从网络评论中提取影响顾客满意度的不同因素, 探索出“销售活动”对顾客满意度的显著影响。同时, 相较于连锁咖啡店, 独立经营咖啡店对“物有所值”到顾客满足度的关系具有调节作用。  

本研究通过使用相关的分析方法对顾客网络评论进行分析, 拓宽了咖啡店研究的方向。研究结果发现“销售活动”和“咖啡品质”的细分等新方面, 揭示了利用新的数据源和分析方法可以为相关产业提供全新的认知。本研究的研究结果表明行业从业者可以根据顾客网络评论来制定相应的营销策略。

本研究利用网络顾客评论及相关分析方法, 了解顾客咖啡店体验及满意度。本研究同时利用文本评论和数字评论来挖掘和分析咖啡店顾客的定性感知和定量数据信息。

关键词咖啡店 在线顾客评论 文本挖掘 语义网络分析 经营类型

文章类型： 研究型论文

Este estudio intenta explorar las relaciones encubiertas de palabras, mediante el análisis de redes semánticas, pero aún más, identificar los factores destacados que explican la satisfacción de los clientes de las cafeterías a través del análisis de reseñas online y, por último, examinar el efecto moderador de los tipos de negocios de cafeterías en la satisfacción al cliente.

En esta investigación se adoptaron dos procedimientos principales de análisis de “Big Data” en la industria hotelera, uno es la recopilación de datos y el otro es el análisis de datos. En términos de análisis de datos, se efectuó un análisis de frecuencia con minado de texto (text mining), análisis de red semántica, análisis CONCOR para agrupamiento y análisis cuantitativo con variables ficticias para extraer nuevas perspectivas de las reseñas de los clientes online, tanto cualitativa como cuantitativamente.

Diferentes factores fueron extraídos de las reseñas de clientes online que contribuyen a la satisfacción o insatisfacción de estos y, entre estos factores, se examinó que el nuevo factor “Evento de Ventas” está significativamente asociado con la satisfacción al cliente. Además, se verificó el efecto moderador de los tipos de negocios entre la relación de “Valor por Dinero” y la satisfacción del cliente, indicando las diferencias entre los clientes de distintos tipos de cafeterías.

El presente estudio amplia la perspectiva de investigación de las cafeterías, al adoptar las reseñas de clientes online a través de un análisis relativo. Se revelaron nuevas dimensiones como “Evento de Ventas” y la categorización detallada de la “Calidad del Café”, “Interior” y “Entorno Físico”, lo que indica que se podría generar una nueva cognición con una nueva fuente de datos y métodos analíticos. Los profesionales de la industria podrían llevar a cabo la toma de decisiones en función de la información obtenida a través de las reseñas en línea.

El presente estudio utilizó reseñas de clientes online para comprender la experiencia y satisfacción de los clientes de las cafeterías a través de un conjunto de métodos analíticos. Las revisiones numéricas y de texto se tomaron en cuenta simultáneamente para revelar la percepción tanto cualitativa como cuantitativa de la información de los clientes de las cafeterías.

Cafetería, Reseñas de clientes online, Minado de texto, Análisis de redes semánticas, Tipos de negocios

Trabajo de investigación

The purpose of this paper is to examine the effect of perceived quality on intention to revisit coffee concept shops among regular and irregular consumers. Specifically, the framework developed by Pine and Gilmore (2000) is adopted to look into the effect of product, service and experience qualities on intention to revisit.

The explanatory sequential mixed-methods design was used to articulate the intention of consumers to revisit coffee concept shops. A preliminary study was conducted to define regular and irregular consumers. Self-administered questionnaire was first administered before using interview to elicit more insights and triangulate the findings.

The combination of both quantitative and qualitative findings show that the experiences of regular consumers at coffee concept shops include personal routine activities, while the experiences of irregular customers are composed of occasions with specific and collective purposes. While the intention to revisit of the former is related to the product and service quality, the intention of the latter is largely affected by its service and experience quality.

Given the rapid rise of coffee concept shops in the developing markets, the use of a mixed-methods design provides more insights into the intention to revisit of the regular and irregular consumers. It underscores the importance for the organisations to know what really matters to the diverse consumers.