The survival and development of restaurant in Finland during Covid 19 pandemic : a case study of independent restaurant

Abstract

Restaurant A., using qualitative method and a semi-structured interview with the founder and owner of restaurant A: Ms Nguyen. The focus of the research is on customer services, products, and marketing strategies. A good provider needs to consider four aspects which are quality, cost, delivery, and flexibility. Product-wise, a comparison of Finnish food culture and Vietnamese food culture is made to find out that be-sides all the differences, there are some similarities in both cultures, such as organic oriented. Marketing-wise, a detailed story about a business that used mainly organic marketing tools such as mouth-to-mouth and free social media channels grew to use professional digitalized marketing tools and well-invested strategies in marketing during the pandemic. The research also includes information about restaurant A. establishment journey from the start, during the pandemic, and the strategies that the restaurateurs developed and followed to survive the pandemic.