The potential of sushi and cocktail pairing : Case: Japanese Sushi Restaurant Itsudemo, Helsinki
Hoang, Minh Chau; Nguyen, Thi Kim Oanh (2019)
2019
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201905098893
https://urn.fi/URN:NBN:fi:amk-201905098893
Tiivistelmä
This was a combination of research and project-based thesis. The purpose of the thesis was to innovate cocktails matching sushi’s flavour and to increase the beverage sales of the restaurant Itsudemo, Helsinki. The project was sponsored by the case company.
The thesis encompasses two primary parts. The first part is research concentrating on the principle theory of flavour pairing based on aromas. Additionally, it covers background information on sushi and cocktail; and the method of innovating new cocktails. The data for this research is gathered from mainly the Internet and from literature as well. The empirical part is a project organized at the end of January. The process of choosing ingredients and innovating cocktail recipes was documented in detail. Project management, marketing plan, costs and expenses were also briefly mentioned. Throughout the event, a survey was carried out at the restaurant by handing out a questionnaire to customers to find out the most suitable cocktail to pair with sushi.
Although the study did not reach the expected sample size, the desired result of the most suitable cocktail for sushi was accomplished. Among three designed cocktails, one certainly surpassed other two to become the most favoured one and it could be applicable for any sushi restaurant. Moreover, future research could utilize this thesis for better cocktail designs.
The thesis encompasses two primary parts. The first part is research concentrating on the principle theory of flavour pairing based on aromas. Additionally, it covers background information on sushi and cocktail; and the method of innovating new cocktails. The data for this research is gathered from mainly the Internet and from literature as well. The empirical part is a project organized at the end of January. The process of choosing ingredients and innovating cocktail recipes was documented in detail. Project management, marketing plan, costs and expenses were also briefly mentioned. Throughout the event, a survey was carried out at the restaurant by handing out a questionnaire to customers to find out the most suitable cocktail to pair with sushi.
Although the study did not reach the expected sample size, the desired result of the most suitable cocktail for sushi was accomplished. Among three designed cocktails, one certainly surpassed other two to become the most favoured one and it could be applicable for any sushi restaurant. Moreover, future research could utilize this thesis for better cocktail designs.