Business plan for Japanese Food Truck
Do, Thuy; Truong, Thu (2017)
Do, Thuy
Truong, Thu
Laurea-ammattikorkeakoulu
2017
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201804164809
https://urn.fi/URN:NBN:fi:amk-201804164809
Tiivistelmä
In recent decades, enormous development of communication and transportation has enabled not only economic blossom but also cultural promotion. That allows people to have unique experiences that they never had before and one of which is multicultural cuisine. Similar effect was found with Japanese food in Finland, people tend to prefer this cuisine due to its delicate recipes and heathy ingredients. In the attempt to blend in this trend, the study aim is to produce a feasible business plan in establishing a food truck serving Okonomiyaki, the famous Japanese pancake, at the heart of Finland, capital Helsinki.
The authors have examined theoretical backgrounds of entrepreneurship, practical statistics and guidance for food struck startups in Finland, an overview of Japanese cuisine and fundamental business plan theory. In order to verify discussed literatures, qualitative research methodology was utilized. A pilot experiment was conducted at Restaurant Day to test customers’ reaction to this new dish and their behaviors were recorded as observations. Also, an interview with one successful food truck startup in Helsinki was made to compare realistic experiences and hypothetical knowledge.
During the experiment, customers gave compellingly positive feedbacks about tastiness which established a strong evidence towards the potential of this business idea. The interviewed entrepreneur supported with useful information regarding her journey as well as experiences throughout the life her business. Based on those details, feasibility of this idea was confirmed and the authors constructed a detailed business plan for an Okonomiyaki food truck.
The result of this study can be used by any entrepreneurs who are passionate about running a small food and beverage business. To be more specific, it also benefits restaurateurs that are fond for serving food with great mobility. Besides, students in restaurant and hospitality major may attain useful information from it to proceed to further developments in their researches or expand this business plan to another dimension ranging from geographical to culinary aspects.
The authors have examined theoretical backgrounds of entrepreneurship, practical statistics and guidance for food struck startups in Finland, an overview of Japanese cuisine and fundamental business plan theory. In order to verify discussed literatures, qualitative research methodology was utilized. A pilot experiment was conducted at Restaurant Day to test customers’ reaction to this new dish and their behaviors were recorded as observations. Also, an interview with one successful food truck startup in Helsinki was made to compare realistic experiences and hypothetical knowledge.
During the experiment, customers gave compellingly positive feedbacks about tastiness which established a strong evidence towards the potential of this business idea. The interviewed entrepreneur supported with useful information regarding her journey as well as experiences throughout the life her business. Based on those details, feasibility of this idea was confirmed and the authors constructed a detailed business plan for an Okonomiyaki food truck.
The result of this study can be used by any entrepreneurs who are passionate about running a small food and beverage business. To be more specific, it also benefits restaurateurs that are fond for serving food with great mobility. Besides, students in restaurant and hospitality major may attain useful information from it to proceed to further developments in their researches or expand this business plan to another dimension ranging from geographical to culinary aspects.