Brunch Menu Planning for Mekong Restaurant
Nguyen, Thi Hoang Yen (2022)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022052712673
https://urn.fi/URN:NBN:fi:amk-2022052712673
Tiivistelmä
Mekong Restaurant in Helsinki commissioned this thesis, and the study is used as a project-based method. The thesis topic was based on the author's interest in restaurant business operation and menu creation, especially brunch menu development. The author decided to create a Vappu Asian Brunch menu for the restaurant, and the planning took place from the end of March 2022 to 30 April 2022, when the Vappu menu was served. This thesis aims to demonstrate essential stages of developing a brunch menu for a restaurant based on the restaurant concept and features by applying the theory, collecting, and analyzing data from the company and its competitor.
The thesis starts with the theoretical framework consisting of the cultural background of Vietnamese and Finnish cuisine with the comparison of the two food culture's ingredients and cooking methods. The food culture background was applied to manipulate the basis for proposing menu ideas for the Vietnamese restaurant, the author studied Vappu – Finnish May Day Celebration and the menu that the Finns consumed on this day to analyze and create an Asian version of the Vappu menu. Following that was the foundation theory to produce a brunch menu, including the theory of new product development process with six critical phases, theory of menu planning combine with brunch origin and typical brunch menu varies in cultural. Competitive analysis was made by benchmarking three nearby competitive restaurants that offered similar Vappu brunch menus. The SWOT analysis was also explained to determine the business's challenges and opportunities to enhance it.
In the empirical part, the final thesis product was presented, the author stated the purpose of this product and clarified how an Asian Vappu brunch menu was created by applying the theory. In addition, the feedback survey was conducted by quantitative research methods, and the result was also analyzed in this part.
The outcome of the thesis is the Mekong Restaurant had an Asian Vappu brunch menu that matched the concept of the restaurant and the tastes of the Finns and foreigners in Finland. The restaurant received positive feedback from customers with the new menu, which is an opportunity for the restaurant to develop its product and service. Besides, the fact that feedback collected from both customers and the commissioning company has encouraged and supported the author a lot that she was able to understand and evaluate the successful and unsuccessful factors to consider in the next menu planning project in her future career.
The thesis starts with the theoretical framework consisting of the cultural background of Vietnamese and Finnish cuisine with the comparison of the two food culture's ingredients and cooking methods. The food culture background was applied to manipulate the basis for proposing menu ideas for the Vietnamese restaurant, the author studied Vappu – Finnish May Day Celebration and the menu that the Finns consumed on this day to analyze and create an Asian version of the Vappu menu. Following that was the foundation theory to produce a brunch menu, including the theory of new product development process with six critical phases, theory of menu planning combine with brunch origin and typical brunch menu varies in cultural. Competitive analysis was made by benchmarking three nearby competitive restaurants that offered similar Vappu brunch menus. The SWOT analysis was also explained to determine the business's challenges and opportunities to enhance it.
In the empirical part, the final thesis product was presented, the author stated the purpose of this product and clarified how an Asian Vappu brunch menu was created by applying the theory. In addition, the feedback survey was conducted by quantitative research methods, and the result was also analyzed in this part.
The outcome of the thesis is the Mekong Restaurant had an Asian Vappu brunch menu that matched the concept of the restaurant and the tastes of the Finns and foreigners in Finland. The restaurant received positive feedback from customers with the new menu, which is an opportunity for the restaurant to develop its product and service. Besides, the fact that feedback collected from both customers and the commissioning company has encouraged and supported the author a lot that she was able to understand and evaluate the successful and unsuccessful factors to consider in the next menu planning project in her future career.