The Impact of International Customer Preferences of Nepalese Restaurant : A Case Study of Ravintola Kantipur
Dhakal, Ishwor (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025082024045
https://urn.fi/URN:NBN:fi:amk-2025082024045
Tiivistelmä
A case study about Ravintola Kantipur in Helsinki examines the schematic impact of international customer preferences on the restaurant business in Nepal. Due to globalization, ethnic restaurants are always evolving to meet the contrasting expectations of these diverse customers, thereby risking an eventual loss of cultural authenticity. This study investigates how international, local, and expatriate diners, alongside business professionals, affect menu design, service model, and promotional tools for Ravintola Kantipur. Under the guidance of Keshab Bhandari, the restaurant manager, this thesis gathered data to ascertain some key preferences that would translate customer satisfaction and loyalty in this competitive market.
Qualitative and quantitative research has been undertaken to find these interactions. The quantitative survey of over 30 consumers addressed spice levels desired, dietary constraints (e.g., vegan vegetarians), price, and service quality expectations, while structured interviews of customers and staff explored the cultural side of dining choice. The combination of these approaches was applied in March 2025 to ensure a representative sample among the various international patrons.
It was found that there is an equilibrium between traditional Nepalese Flavors (e.g., Momo, dal bhat) and modifications meant to appease local taste. Some customers are keen to experience the Himalayan authentic spices whereas other customers ask for less hot versions. The other emerging voice includes that of the digital platforms, where reviews and social media have a bearing on international customer decisions. The thesis then advances proposals for Ravintola Kantipur, including menu diversification, strengthened marketing campaigns, and staff training for better cross-cultural service. This research, therefore, also adds to the wider discourse on how ethnic restaurants become successful in global markets through blending long-standing practices with modern customers' expectations.
Qualitative and quantitative research has been undertaken to find these interactions. The quantitative survey of over 30 consumers addressed spice levels desired, dietary constraints (e.g., vegan vegetarians), price, and service quality expectations, while structured interviews of customers and staff explored the cultural side of dining choice. The combination of these approaches was applied in March 2025 to ensure a representative sample among the various international patrons.
It was found that there is an equilibrium between traditional Nepalese Flavors (e.g., Momo, dal bhat) and modifications meant to appease local taste. Some customers are keen to experience the Himalayan authentic spices whereas other customers ask for less hot versions. The other emerging voice includes that of the digital platforms, where reviews and social media have a bearing on international customer decisions. The thesis then advances proposals for Ravintola Kantipur, including menu diversification, strengthened marketing campaigns, and staff training for better cross-cultural service. This research, therefore, also adds to the wider discourse on how ethnic restaurants become successful in global markets through blending long-standing practices with modern customers' expectations.