Age and ethnic restaurant visiting frequency - Theseus

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Count50Best source of information for ethnicrestaurant85 %138 %64 %Friends, Family and CoolleaguesPosters1912 %1711 %8855 %Internet Adv.Social MediaRadioNewspaper95 %OthersFIGURE 27. Source of information for ethnic restaurant. (n=160)Profession and use of advertisement mediaProfession and source of information4035302520151050Friends b Internet socialmediaradioNewspaperOthersstudentWorkerRetiredUnemployedOtherMediaFIGURE 28. Profession and source of information. (n=160)
51To have the right media mix researcher studied the media preference among thepeople of different profession so that the right media mix can be designed to reachthe targeted customer segment for promotion. Figure 28 shows the result. Clearly,students rely more in word of mouth coming from friend and social media. Further,word of mouth through friends seems to be equally effective among other professionalgroups as well. This clearly indicates that customer satisfaction is itself a strongpromotional tool for ethnic restaurants. Working population were adapt to most of themedium whereas unemployed people relied more on internet and social media for theinformation.4.3. Result from Qualitative ResearchStructured interview (as per appendix) was carried out to know the operating environmentand possibility of new ethnic restaurant in Varkaus. Four ethnic restaurantowners were interviewed during the research process. All of them are running ethnicrestaurant in Varkaus at the moment and they really know the situation and trend ofthe market. Because of having experience of running ethnic restaurant they know andcan analysis customer preference, market competition and other probable environmentalfactors which are affecting restaurant business at the moment. Main purposeof selecting such questions were to find out operating environment of ethnic restaurantand to get comment on starting a new ethnic restaurant in Varkaus which couldbe a informative guide and help to the people who are thinking of establishing a ethnicrestaurant in Varkaus.When being asked about product and service they provide and the reason behindchoosing Varkaus as their business location all of respondents had almost same answerlike they are selling ethnic food but two of them were selling Finnish breakfastand coffee as part of their business. All of them have take away, dinning services buttwo of respondents have home delivery service as well in addition to others. Regardingthe choice Varkaus, three out of four respondents are student in Savonia Universityof Applied sciences Varkaus. Another respondent thought that small city hassmall town has less competition than bigger city.About promotion tools, they have focused on some different idea in different situation.One respondent explained that they have offered gift card, free desert on food,price discount for regular customer and special offer during lunch time as promotionaltools. Another respondent is providing special price offer in between 10:00 -15:00 and
Page 3 and 4: SAVONIA UNIVERSITY OF APPLIED SCIEN
Page 6 and 7: 61. INTRODUCTIONFortune of any coun
Page 8 and 9: 8It is a research based on the curr
Page 10 and 11: 102. OPERATING ENVIRONMENTIn genera
Page 12 and 13: 12ture and thus, it is necessary to
Page 14 and 15: 14tribution of income among the pop
Page 16 and 17: values can be changed. Organization
Page 18 and 19: 18performing staff. The honors are
Page 20 and 21: Business plan is an executive summa
Page 22 and 23: 22origin of business idea that came
Page 24 and 25: 24Inventory and cost is also a cruc
Page 26 and 27: elief, what kind of style and healt
Page 28 and 29: 4. RESEARCH ON THE OPERATING ENVIRO
Page 30 and 31: 30rant owners were interviewed to g
Page 32 and 33: Countretired while 11 percent peopl
Page 34 and 35: Count34Figure 8 shows how the resta
Page 36 and 37: Count36403530252015105Visiting freq
Page 38 and 39: 3832 %95 %3421 %4326 %With FriendsI
Page 40 and 41: 4072 %277 %369 %226 %9826 %FoodPric
Page 42 and 43: 42Age and Food PreferenceAge and vi
Page 44 and 45: 443118 %Yes I like ethnic food beca
Page 46 and 47: 46Decision influencerAs more respon
Page 48 and 49: 48than 20 euro for ethnic food. Abo
Page 52 and 53: 52providing free drinks in more tha
Page 54 and 55: 54Resident permit is necessary for
Page 56 and 57: 56during analyzing data. If two or
Page 58: 58Finally it can be concluded that
Page 61 and 62: 61Greene, G. 2005How to develop and
Page 63 and 64: 63Qualitative Research Method: A Da
Page 65 and 66: 65APPENDICESAppendix 1Kyselylomake:
Page 67 and 68: 67a. ruokab. hintac. palvelun laatu
Page 69 and 70: 69a. en ikinab. vähemmän kuin ker
Page 71 and 72: 71Appendix 2Questionnaire:Dear Frie
Page 73 and 74: 73f. Others6 What is most important
Page 75 and 76: 75c. not testyd. I am afraide. expe
Page 77 and 78: 77Appendix 3Structured Interview wi

Age and ethnic restaurant visiting frequency - Theseus

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