Business plan for a Korean pub in Helsinki
Hoang, Leon (2020)
Hoang, Leon
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020120225738
https://urn.fi/URN:NBN:fi:amk-2020120225738
Tiivistelmä
The purpose of this thesis is to create a business plan base for the Korean pub concept that the author can use as a reference for further developing a more detailed business plan or to open a business in the future. The business plan contains information the author thought is most important to include in this thesis. The Korean pub business will take inspiration from South Korean culture and cuisine. This is a response to the growing trend of South Korean entertainment that has piqued interest globally but is still very young as a big trend, so food and beverage businesses surrounding the topic are not saturated in Helsinki yet. The first three chapters will introduce the reader to various aspects of the Korean, -kitchen, -restaurant types, and last but not least the Korean pub. The theoretical framework introduces historical- and geological influences that are an important agent in the shaping of the Korean kitchen. Ingredients, condiments, meal structure, traditional drinks, Korean snacks, or Anju in Korean, and drinking etiquette are introduced to provide context for the next chapters. Then the text proceeds to present common types of Korean restaurants before getting into the chapter that familiarizes the reader with the Korean pub concept. The business plan includes very basic information such as company description, market analysis, competitive analysis, products & services, marketing strategy, operation, fund requirement, profitability calculation, and a break-even calculation.