The process of establishing a restaurant business in Finland for foreigners
Huynh, Cat Vy (2020)
Huynh, Cat Vy
2020
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020121027289
https://urn.fi/URN:NBN:fi:amk-2020121027289
Tiivistelmä
This thesis was dedicated to the process of establishing a restaurant business in Finland for foreigners. There were two main goals for the thesis, which were to investigate the restaurant establishing process in Finland from a non-Finish-speaking entrepreneur perspective, and to discover the key elements ensuring a profitable business
in Finland while acknowledging the common challenges in the restaurant establishment process. Eight stages, including business idea and business plan, company registration, permits and licenses, location, investment, human resources, financial planning, and marketing planning, were chosen by the author.
Qualitative research method was used for this thesis, where five semi-structured interviews were conducted on five restauranteurs with different ethnic backgrounds. The
entrepreneurs were chosen from the age of 22 to 40 years old, each had a different
business model, the businesses located in Helsinki and small cities. By having different ages, ethnicities, business models and locations, diverse information and experiences upon the process of establishing restaurant is investigated.
The results from the interviews revealed that the process of establishing a restaurant
in Finland is relatively not difficult with the help of locals. The majority of the difficulties
and challenges were related to financial issues due to high management cost. Depending on the city in which the business is located, the Finnish language barrier
could either be easily overcome or become a serious problem.
in Finland while acknowledging the common challenges in the restaurant establishment process. Eight stages, including business idea and business plan, company registration, permits and licenses, location, investment, human resources, financial planning, and marketing planning, were chosen by the author.
Qualitative research method was used for this thesis, where five semi-structured interviews were conducted on five restauranteurs with different ethnic backgrounds. The
entrepreneurs were chosen from the age of 22 to 40 years old, each had a different
business model, the businesses located in Helsinki and small cities. By having different ages, ethnicities, business models and locations, diverse information and experiences upon the process of establishing restaurant is investigated.
The results from the interviews revealed that the process of establishing a restaurant
in Finland is relatively not difficult with the help of locals. The majority of the difficulties
and challenges were related to financial issues due to high management cost. Depending on the city in which the business is located, the Finnish language barrier
could either be easily overcome or become a serious problem.