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Kurniawan, Johannes
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Journal : Journal of Social Research

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Restaurant Atmosphere and Service: Determinants of Consumer Intention to Purchase Wendy, Wendy; Wowor, Wulanmeiaya; Kurniawan, Johannes
Journal of Social Research Vol. 4 No. 8 (2025): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v4i8.2670

Abstract

This study explores how restaurant atmosphere and service quality affect customer purchase intention in the casual dining sector, focusing on Megumi Mazesoba Restaurant. With increasing competition in the food and beverage industry, understanding the influence of environmental and service factors on consumer behavior is vital for business sustainability. The research addresses the decline in visitor numbers and revenue at Megumi Mazesoba in 2024 by assessing both the individual and combined effects of restaurant atmosphere and service quality on purchase intention. A quantitative approach was used, collecting data from 100 customers through structured questionnaires and analyzing the results with Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings show that both restaurant atmosphere (path coefficient = 0.819) and service quality (path coefficient = 0.878) significantly and positively influence purchase intention, with service quality having a slightly stronger effect. These results highlight the importance of creating an appealing ambiance and maintaining high service standards to enhance customer satisfaction and loyalty. From a business management perspective, the study suggests that restaurant managers should focus on cleanliness, staff training, and aesthetic improvements to foster positive customer experiences and encourage repeat visits.
Development of Cold Brew Ginger Drink As A Non-Alcoholic Beverage Innovation Kurniawan, Johannes; Santosa, Christoforus Djohan
Journal of Social Research Vol. 5 No. 2 (2026): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v5i2.2954

Abstract

Wedang ginger is a traditional Indonesian beverage rich in health benefits; however, in Grendeng Pulo Karawaci Village, Tangerang Regency, its production is still limited to hot form, which is less appealing to young consumers. The main problems include limited product innovation, overly spicy ginger flavor, rapid loss of aroma due to traditional extraction techniques, and a shelf life of less than 3 days in a humid tropical climate, which risks contamination and a decline in hygienic quality. This research aims to develop wedang ginger cold brew as an innovation in fresh non-alcoholic beverages, through a cold extraction process (cold brew) to produce a mild flavor, long-lasting aroma, and shelf life of up to 11 days. The implementation method is participatory, including problem identification through observation, cold brew production prototypes (soak ginger for 12-24 hours at room temperature, refrigerate for 5 days, strain, and adjust flavor), educational workshops, as well as sensory evaluation and pre-post questionnaires. This innovation also includes product variations such as ginger basil lemon, ginger cold brew milk, and others to enhance appeal. The expected outcomes are that 100% of workshop participants can independently adopt the cold brew method, a minimum product shelf life of 7-11 days, and an increase in young consumer interest by 70%. The benefits of the research include village economic empowerment through diversification of herbal non-alcoholic beverage businesses, preservation of local culture, and contributions to public health with natural, hygienic products
Co-Authors Audreya, Qonita Bangun, Nurlina Beyul, Shin Eun Brian, Reagan Cholifah, Cholifah Juliana Juliana Kekung, Joany Patricia Beatrix Kurniawati, Laurencia Steffanie Mega Wijaya Laurent , Chelsea Natanael, Johanes Onesis, Jennifer Rustono - Santosa, Christoforus Djohan Then , Julita Then, Julita Theodosia C. Nathalia Wang, Dicken Sterling Wendy Wibowo, Steven Anthony Wowor, Wulan Meiaya Yustisia Kristiana