Running Requirements Analysis to Acquire the Key Success Factors for Better Management in Low GI Healthy Restaurant Operations

Changes in current social patterns and advancements in technology are driving a hectic pace of life, resulting in more and more people dining out every year. According to statistics, the proportion of eating out in the morning, lunch and dinner in Taiwan is 54.1%, 66.7% and 27.3% respectively (Ministry of Health, 2019). People’s awareness of improving health and consumption level makes consumers willing to spend more money on healthy food. Taking healthy low-GI(Glycemic index) restaurants as the research object, this study proposes four principles of key success factors based on the literature, namely service quality, food safety, multi-channel marketing, brand equity and individual expansion sub-principles. As the evaluation index, the analytical framework of AHP(Analytic Hierarchy Process) is established. The research goals of this study are: (1) Taking a low GI healthy restaurant as an example, to explore its business strategy and key success factors (2) To understand the sequence of the key success factors of a healthy restaurant, and to provide a strategic reference for the future development of the restaurant.