Cultural and culinary concept for a Sri Lankan restaurant in Lappeenranta
Umagiliya Gamage, Disna; Hiniduma Vithanachchige, Poornima (2024)
Umagiliya Gamage, Disna
Hiniduma Vithanachchige, Poornima
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024121234947
https://urn.fi/URN:NBN:fi:amk-2024121234947
Tiivistelmä
This thesis outlines the development of a cultural and culinary concept for creating an authentic Sri Lankan restaurant in Lappeenranta, Finland. The study, in the light of increasing diversity in the city and the lack of specialized Sri Lankan culinary offerings, researches the feasibility of offering a unique dining experience that combines traditional Sri Lankan cuisine with enriching cultural components. The study uses a mixed methods approach, combining qualitative interviews carried out with restaurateurs and a quantitative survey targeted at local consumers. Results from the research highlight consumer preferences for ethnic cuisine, a desire for cultural experiences, and a strong demand for authentic Sri Lankan food products. The dissertation is underscored by the importance of a strong business strategy: an elaborate business plan, market analysis, SWOT analysis, and an inclusive marketing strategy that would ensure the success of the restaurant. The outcome provides concrete suggestions on how to open a Sri Lankan restaurant in Lappeenranta that promotes sustainability, cultural authenticity, and customer engagement.