The Analysis of Restaurant Industry In Kuopio Region
Tang, Yuanjia (2015)
Savonia-ammattikorkeakoulu
2015
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2015110515962
https://urn.fi/URN:NBN:fi:amk-2015110515962
Tiivistelmä
Abstract
“Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world
The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open their new restaurants, hoping this thesis could offer some useful suggestions for them.
The thesis started with the theoretical part including definition of the restaurant, a history of the restaurant, different types of restaurants, and different types of restaurant employees. It was followed by clarifying how to open a restaurant which stated ten steps of opening a restaurant, common problems that every restaurant will face, and characteristics of a successful restaurant owner. Finally the research part applied qualitative research method and collected numerous information with seven in-depth interviews.
The research findings revealed the businesses of most restaurants are going down and down every year at the moment. In addition, the restaurant update period are becoming shorter and shorter. All the restaurant owners are trying to following the quick developing step of the restaurant industry.
“Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world
The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open their new restaurants, hoping this thesis could offer some useful suggestions for them.
The thesis started with the theoretical part including definition of the restaurant, a history of the restaurant, different types of restaurants, and different types of restaurant employees. It was followed by clarifying how to open a restaurant which stated ten steps of opening a restaurant, common problems that every restaurant will face, and characteristics of a successful restaurant owner. Finally the research part applied qualitative research method and collected numerous information with seven in-depth interviews.
The research findings revealed the businesses of most restaurants are going down and down every year at the moment. In addition, the restaurant update period are becoming shorter and shorter. All the restaurant owners are trying to following the quick developing step of the restaurant industry.