A Vietnamese restaurant in a small city in Finland “Ha Can Cook” restaurant – In Porvoo, Finland
Vu, Ha (2020)
Vu, Ha
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020081819792
https://urn.fi/URN:NBN:fi:amk-2020081819792
Tiivistelmä
As observed, Asian restaurant in Finland is more and more attractive for local people, thanks to the authentic taste of the food itself. In capital area, there isa big competition as well as high operatingcost due torenting. So, the author decided to have plan a businessin smaller city such as Porvoo.
In this report, author will answer the question of how to build a Vietnamese restaurant, which replies with local people demands and needs. Besides, topics related to company legal identity, tax duties, regulations, financial calculation and financial support will be discussed in detail.
This work is composed by theoretical and research-based methodologies. In theoretical body, several books, internet sources and literature reviews are used to demonstrate the concept of business model, market research, customer demand and competition research.
In another part of the report, qualitative and quantitative methods will be utilized for conducting result. While qualitative method is used to study the current situation of competitor, quantities is used to study about customer behaviour and demands.
In the scope of this paper, building plan and plumbing system will not be mentioned due to the lack of expertise in this field. The thesis supposed to be a template or information material for whom interested in having a small restaurant in Finland.
The most notable issue in running a restaurant is labor cost, which accounted for 63% of operating cost for a small size restaurant. By apply technology such as automated order kiosk, which will take care of ordering and transaction process, it can minimize the burden of labor effort.
In this report, author will answer the question of how to build a Vietnamese restaurant, which replies with local people demands and needs. Besides, topics related to company legal identity, tax duties, regulations, financial calculation and financial support will be discussed in detail.
This work is composed by theoretical and research-based methodologies. In theoretical body, several books, internet sources and literature reviews are used to demonstrate the concept of business model, market research, customer demand and competition research.
In another part of the report, qualitative and quantitative methods will be utilized for conducting result. While qualitative method is used to study the current situation of competitor, quantities is used to study about customer behaviour and demands.
In the scope of this paper, building plan and plumbing system will not be mentioned due to the lack of expertise in this field. The thesis supposed to be a template or information material for whom interested in having a small restaurant in Finland.
The most notable issue in running a restaurant is labor cost, which accounted for 63% of operating cost for a small size restaurant. By apply technology such as automated order kiosk, which will take care of ordering and transaction process, it can minimize the burden of labor effort.