Age and ethnic restaurant visiting frequency - Theseus

SAVONIA UNIVERSITY OF APPLIED SCIENCESField of StudySocial Sciences, Business and AdministrationTHESISAbstractDegree ProgrammeDegree Programme in International BusinessAuthor(s)Yogendra SangroulaTitle of ThesisOperating Environment and Feasibility of an Ethnic Restaurant in Varkaus.Date 21.12.2012 Pages/Appendices 59+19Supervisor(s)Virpi OksanenClient Organisation/PartnersAbstractSuccess of a business depends upon customers’ choices and preferences. Understanding Customers'needs and preferences is a safe starting for any business. Further, feasibility of the business is also aprime concern before establishing a business. Starting a business, especially an ethnic restaurant, ina small town like Varkaus involves a great deal of uncertainty and risks in terms of market feasibility.This study highlights, using customer survey, customers' preferences and feasibility of ethnic restaurantin Varkaus. Discussions related to the strategic factors and internal operating environment,based on the interview with the ethnic restaurant owners, is another important contribution of thisstudy.The objective of the research was to produce valuable information for the investors willing to start anethnic restaurant in Varkaus. Results of this study suggest that even though there are positive signsof possibilities, establishing and operating an ethnic restaurant is quite challenging in Varkaus. It isnot only because of small market size. The major obstacle comes from the competition.KeywordsOperating environment, Ethnic restaurant, Establishing a Business, VarkausNotes