''Asian BBQ House'' restaurant business plan
Dhaugoda, Sabina; Dang, Jenny (2015)
Dhaugoda, Sabina
Dang, Jenny
Haaga-Helia ammattikorkeakoulu
2015
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2015120819939
https://urn.fi/URN:NBN:fi:amk-2015120819939
Tiivistelmä
Helsinki is becoming a more and more attractive city with diverse food cultures. Asian fusion has been now a long existing trend and is growing fast worldwide including Finland and especially Helsinki. The growing number of Asian fusion restaurants in Helsinki clearly justifies the general likeness of Asian fusion cuisines by people living here. However, the authors observed that the restaurant scene of Helsinki is still missing a proper Asian style barbecue restaurant. The idea of opening an Asian fusion barbecue restaurant was emerged from this gap.
So what exactly does the concept of Asian barbecue refer to? Asian barbecue is very different from western barbecue styles. The ingredients are grilled by diners on an electric grill or a charcoal grill that is placed in the middle of a dining table. The uniqueness of the concept lies in the active role everyone takes in grilling of the food. Therefore, this concept has strong social aspects to it. Besides that, obviously the use of seasonings and process of marination are different.
The goal of this product-oriented thesis is to create a feasible business plan for the authors’ upcoming restaurant. The restaurant will be named as ‘‘Asian BBQ House’’ and is planned to be located in Kallio, Helsinki. The idea is that the restaurant will serve food and beverages prepared by combining ingredients or techniques from different Asian and western cultures.
This thesis is divided into two parts:
− The theoretical part; which presents an overview of the literatures about establishing a business plan, research of food cultures in Asian countries and Finland and approach of research methodologies.
− The empirical part; which is the actual business plan established for ‘‘Asian BBQ House’’ based on the business plan framework.
Both quantitative and qualitative methods were approached during the research process.
The perspectives of potential customers and demand of such concept were researched by conducting an online survey among people living in Finland. Furthermore, the manager of restaurant YUME and the owners of restaurant ASK were also interviewed to collect valuable information regarding setting up a restaurant business in Finland.
The analysis of the survey showed that 96% of the respondents were interested in the concept of the restaurant. The authors’ knowledge, experience and familiarity with Finnish lifestyle predict that this concept has huge demands. The restaurant will create a unique selling point and value to its customers. It will definitely enhance the restaurant scene of Helsinki by bringing people together and sharing experiences.
So what exactly does the concept of Asian barbecue refer to? Asian barbecue is very different from western barbecue styles. The ingredients are grilled by diners on an electric grill or a charcoal grill that is placed in the middle of a dining table. The uniqueness of the concept lies in the active role everyone takes in grilling of the food. Therefore, this concept has strong social aspects to it. Besides that, obviously the use of seasonings and process of marination are different.
The goal of this product-oriented thesis is to create a feasible business plan for the authors’ upcoming restaurant. The restaurant will be named as ‘‘Asian BBQ House’’ and is planned to be located in Kallio, Helsinki. The idea is that the restaurant will serve food and beverages prepared by combining ingredients or techniques from different Asian and western cultures.
This thesis is divided into two parts:
− The theoretical part; which presents an overview of the literatures about establishing a business plan, research of food cultures in Asian countries and Finland and approach of research methodologies.
− The empirical part; which is the actual business plan established for ‘‘Asian BBQ House’’ based on the business plan framework.
Both quantitative and qualitative methods were approached during the research process.
The perspectives of potential customers and demand of such concept were researched by conducting an online survey among people living in Finland. Furthermore, the manager of restaurant YUME and the owners of restaurant ASK were also interviewed to collect valuable information regarding setting up a restaurant business in Finland.
The analysis of the survey showed that 96% of the respondents were interested in the concept of the restaurant. The authors’ knowledge, experience and familiarity with Finnish lifestyle predict that this concept has huge demands. The restaurant will create a unique selling point and value to its customers. It will definitely enhance the restaurant scene of Helsinki by bringing people together and sharing experiences.