How Technology Usage Affects Key Success Factor of Restaurant’s Business in Taiwan: Comparative Case Study of Big Brand and Small Brand Hot Pot Restaurants

• Main Authors: Bodhimulya, 楊小寶
• Other Authors: Huang, Kevin SP
• Format: Others
• Language: en_US
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/t7xtan

碩士 === 國立交通大學 === 管理科學系所 === 108 === The purpose of this study is to examine the application of technology by a big and small brand of hot pot restaurant in Taiwan as an important element of their key success factors. The restaurants that had been chosen for this thesis are “Haidilao Hot-Pot Restaurant” as representative of the big brand restaurant, and “Ding Sheng Shi Li Hot-Pot Restaurant” as a representative of the small brand restaurant. This research used a qualitative research method - comparative case study and interviews - to gather the data. In results and data analysis part, the interview results were described and will be combined, compared and analyzed with any supporting facts and theories to see the relation between reality and academic literature. Point of Sale (POS) systems, Front of House (FOH) & Back of House (BOH) operation systems, and also digital marketing are some of the important elements in this thesis. In addition, the result shows that indeed there are differences between big and small brand hot pot restaurant in using and applying technology in their business.