A typical raw food restaurant in Kallio
Kattelus, Laura (2017)
Kattelus, Laura
Haaga-Helia ammattikorkeakoulu
2017
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201705168414
https://urn.fi/URN:NBN:fi:amk-201705168414
Tiivistelmä
The objective of this thesis was to find out what kind of raw food restaurants there are in Kallio and what kind of concept is typical for them. Another target was, how could those restaurants be developed.
The first part of theoretical framework contains a definition of raw food and raw food as a diet. The second part describes what is a concept and its main points; location, design, menu, kitchen planning, food and beverage systems and budgeting and control.
The empirical part goes through the methodology used and the research results. The observational research was conducted in Kallio in six raw food restaurants and in six cafes that sell lunch. This method of research was chosen as then the natural restaurant scene can be studied. The research was conducted in March and April by visiting the restaurants on weekdays between 12 and 2 pm
The main results of this thesis were that the raw food restaurants are mostly open only during the day and concentrate on lunch and healthy snacks and coffee. The prices on the products were higher than in the normal cafes that were also examined. The restaurants were showing values of nature both on their products and in the style of the restaurant. The products in the raw food restaurants were mostly healthy and often suitable for different kind of special diets. The customers of raw food restaurants were mostly 25-35-yearold women. To develop the raw food restaurants, there could be the opening hours changed to earlier for the early birds to come and buy coffee before work. The values and special diet products could be also promoted even more, as those are the things most of the raw food restaurants highlight. The raw food restaurants usually show that they value nature by using organic, local and fair-trade products and by their recycled furniture. They should market that even more, as many people have also the same values.
The first part of theoretical framework contains a definition of raw food and raw food as a diet. The second part describes what is a concept and its main points; location, design, menu, kitchen planning, food and beverage systems and budgeting and control.
The empirical part goes through the methodology used and the research results. The observational research was conducted in Kallio in six raw food restaurants and in six cafes that sell lunch. This method of research was chosen as then the natural restaurant scene can be studied. The research was conducted in March and April by visiting the restaurants on weekdays between 12 and 2 pm
The main results of this thesis were that the raw food restaurants are mostly open only during the day and concentrate on lunch and healthy snacks and coffee. The prices on the products were higher than in the normal cafes that were also examined. The restaurants were showing values of nature both on their products and in the style of the restaurant. The products in the raw food restaurants were mostly healthy and often suitable for different kind of special diets. The customers of raw food restaurants were mostly 25-35-yearold women. To develop the raw food restaurants, there could be the opening hours changed to earlier for the early birds to come and buy coffee before work. The values and special diet products could be also promoted even more, as those are the things most of the raw food restaurants highlight. The raw food restaurants usually show that they value nature by using organic, local and fair-trade products and by their recycled furniture. They should market that even more, as many people have also the same values.