New ways to attract customers to restaurant Bord during lunch
Baskovtceva, Angelina (2020)
Baskovtceva, Angelina
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202004296483
https://urn.fi/URN:NBN:fi:amk-202004296483
Tiivistelmä
This thesis was written for restaurant Bord. The goal was to attract new customers to Bord restaurant for lunch.
To achieve the goal, the theoretical foundations of marketing and the method of quantitative research were used. The theoretical material consisted mainly of books and textbooks on marketing and provided the basis for understanding the situation in the hospitality market and consumer behavior. A SWOT analysis was also developed for the restaurant, which showed strengths and weaknesses, as well as opportunities and threats for future development. A survey consisting of 10 questions was used as a quantitative study. The survey was aimed at understanding the reasons for choosing a restaurant, as well as getting consumers' opinions regarding lunch and restaurant.
Based on the survey, the main advantage of the restaurant is its location, and the disadvantage is the range of products offered at lunch. The survey presented that Bord restaurant is fairly competitive. The SWOT analysis showed that it has many opportunities and strengths, including experienced staff, average prices, quality and fresh products, as well as many potential visitors. At the same time, threats and weaknesses were also identified, based on recommendations that were made to increase the attendance.
To achieve the goal, the theoretical foundations of marketing and the method of quantitative research were used. The theoretical material consisted mainly of books and textbooks on marketing and provided the basis for understanding the situation in the hospitality market and consumer behavior. A SWOT analysis was also developed for the restaurant, which showed strengths and weaknesses, as well as opportunities and threats for future development. A survey consisting of 10 questions was used as a quantitative study. The survey was aimed at understanding the reasons for choosing a restaurant, as well as getting consumers' opinions regarding lunch and restaurant.
Based on the survey, the main advantage of the restaurant is its location, and the disadvantage is the range of products offered at lunch. The survey presented that Bord restaurant is fairly competitive. The SWOT analysis showed that it has many opportunities and strengths, including experienced staff, average prices, quality and fresh products, as well as many potential visitors. At the same time, threats and weaknesses were also identified, based on recommendations that were made to increase the attendance.