Success Factors of a Potential Hungarian Restaurant in the Republic of Azerbaijan
Csutora, Balázs (2013)
Kajaanin ammattikorkeakoulu
2013
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2013121821789
https://urn.fi/URN:NBN:fi:amk-2013121821789
Tiivistelmä
This thesis aims to identify success factors for a potential Hungarian restaurant in the Republic of Azerbaijan. The study evaluates what opportunities lay in the Azerbaijani catering market as well as how a potential new foreign restaurant could be developed to achieve success in the country.
Chapter 1 on this paper focuses on market research from a theoretical perspective. Its definition, characteris-tics and processes are introduced to understand how to carry out a successful market study. In Chapter 2, the theoretical basis of restaurant development is discussed, identifying the key areas and concepts new restaurant start-ups need to be aware of to assure success. Chapter 3 presents the results of the Azerbaijani catering industry dynamics, showcases underlying opportunities for restaurant start-ups, and evaluates in what ways the potential restaurant could be developed to establish itself successfully in Azerbaijan. Lastly, Chapter 4 provides conclusions and recommendations in case an actual project of opening a Hungarian restaurant in Azerbaijan were to be carried out.
The research method utilized in this study is qualitative interviewing of area experts, and secondary research for quantitative market data. Based on the results and observations, it can be concluded that there are opportunities for a potential Hungarian restaurant in the Azerbaijani catering market. They can succeed by developing a high-quality, traditionally conceptualized restaurant in the center of Baku, the capital of the country.
Chapter 1 on this paper focuses on market research from a theoretical perspective. Its definition, characteris-tics and processes are introduced to understand how to carry out a successful market study. In Chapter 2, the theoretical basis of restaurant development is discussed, identifying the key areas and concepts new restaurant start-ups need to be aware of to assure success. Chapter 3 presents the results of the Azerbaijani catering industry dynamics, showcases underlying opportunities for restaurant start-ups, and evaluates in what ways the potential restaurant could be developed to establish itself successfully in Azerbaijan. Lastly, Chapter 4 provides conclusions and recommendations in case an actual project of opening a Hungarian restaurant in Azerbaijan were to be carried out.
The research method utilized in this study is qualitative interviewing of area experts, and secondary research for quantitative market data. Based on the results and observations, it can be concluded that there are opportunities for a potential Hungarian restaurant in the Azerbaijani catering market. They can succeed by developing a high-quality, traditionally conceptualized restaurant in the center of Baku, the capital of the country.