Event plan for the Italian restaurant "Trattoria Limone"
Silvestrova, Veronika (2014)
Silvestrova, Veronika
Laurea-ammattikorkeakoulu
2014
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2017112718311
https://urn.fi/URN:NBN:fi:amk-2017112718311
Tiivistelmä
Nowadays, restaurant business is one of the well-known and broadly emerging department of the tourism and hospitality. In our modern world people as customers have a demand not only in satisfying their physiological needs such as calmness of hunger but have a desire in high customer service, social aspects, food presentation and events.
In this way,restaurant business is a service industry that directs to the customer’s satisfaction. With every year number of restaurants increases rapidly around the world, and Finland is not an exception. Especially in Helsinki, cult of food and culture of eating is growing more and more energetic. Where is a big interest in food, there is a high level of competition among restaurants. From that musings, the idea of development the event project plan for the additional customer’s attraction in the Italian restaurant called Trattoria Limone was born.
The objective of this thesis is development and execution the event project plan for the capturing new customers involvement, growth of restaurant recognition and launching of fresh flow in time occupation for people. In consequence identification of right segment of customers in the restaurant. Also, the author of this thesis can use this knowledge and skills of planning, developing the event plan for own future business.
Trattoria Limone is Italian restaurant that successfully operates few years in Finnish market. Author of this thesis as a part-time worker will be at first hands participate in developing this plan of the event for kids named “Chef Piccolo”. The concept of the event is familiarization with basic cooking of pizza and Italian culture, moreover, closet ties of family spirit among the kids. Result of the event plan was succesfull, author got positive feedback from the owner and he will organize this event in near future.
Author used interview and questionnaire methods while doing the development process for this thesis. Collected data such as experiences, needs and ideas from the owner of the Trattoria Limone and preferences from the customers. All the process helped the author to understand the event management in real restaurant environment.
In this way,restaurant business is a service industry that directs to the customer’s satisfaction. With every year number of restaurants increases rapidly around the world, and Finland is not an exception. Especially in Helsinki, cult of food and culture of eating is growing more and more energetic. Where is a big interest in food, there is a high level of competition among restaurants. From that musings, the idea of development the event project plan for the additional customer’s attraction in the Italian restaurant called Trattoria Limone was born.
The objective of this thesis is development and execution the event project plan for the capturing new customers involvement, growth of restaurant recognition and launching of fresh flow in time occupation for people. In consequence identification of right segment of customers in the restaurant. Also, the author of this thesis can use this knowledge and skills of planning, developing the event plan for own future business.
Trattoria Limone is Italian restaurant that successfully operates few years in Finnish market. Author of this thesis as a part-time worker will be at first hands participate in developing this plan of the event for kids named “Chef Piccolo”. The concept of the event is familiarization with basic cooking of pizza and Italian culture, moreover, closet ties of family spirit among the kids. Result of the event plan was succesfull, author got positive feedback from the owner and he will organize this event in near future.
Author used interview and questionnaire methods while doing the development process for this thesis. Collected data such as experiences, needs and ideas from the owner of the Trattoria Limone and preferences from the customers. All the process helped the author to understand the event management in real restaurant environment.