Business Plan For Vietnamese Restaurant In Helsinki

Abstract

This thesis aims at creating an own business plan for a future Vietnamese Restaurant in Helsinki. The primary purpose of this research is based on available knowledge and exploration and discovery experiences, analyzing and learning about competitors to create own business concept and ideas, helps the author to develop a future restaurant, creating the richness and diversity of Vietnamese cuisine with other countries in the world.

This thesis covers the theoretical part of ethnic culinary trends in Helsinki, Vietnam's culinary culture and essential parts of a business plan.

Benchmarking method was approached during the research process to collect necessary information through the interviews with three Vietnamese restaurants that are considered potential competitors with the author's restaurant. The criteria the author choose these restaurants for benchmarking: famous and medium-scale Vietnamese restaurants in Helsinki, same locations idea and product types with the author's restaurant.

The result was the own business plan for Viethouse 8 restaurant to make a difference and to survive, create a competitive advantage. The differences in services type – mixed semi self-service in lunch time and waiter service in dinner time, diverse menu of 3 regions, special marketing strategies different from the competition such as organizing charity events, participating in street festivals, cooperating with local governments and tourism organizations and a thorough human resource management experience.

This research is used as a project-based type because the final product is the own business plan of the author, it supports the goals that the author mentioned and helps the author have more knowledge and insight on how to run a restaurant in Finland. However, this is just the start of the author's own restaurant business, the author will plan more details in the near future.