Age and ethnic restaurant visiting frequency - Theseus

52providing free drinks in more than two portion of food order in home delivery. Thirdrespondent is providing 10 percent discount for customer who makes on line orderand one food free after seven home deliveries. Fourth respondent explained that theyare providing free tea and coffee with food and cash discount for frequent customer.While pricing their product most of them have followed competitor price before settingown price. All of them had same answer for the question, what kind of staff isneeded. They all wanted smart, young and smiling staff who has proper knowledge ofmaking food and can handle customer. Paying first is normal in all respondents restaurantand customer can make order by phone as well. Among them two of respondentshave online order service and people can make order in website. Onerespondent even has facility to order in face book.None of the respondents’ are fully satisfied with their current layout and decoration.Three of them think that change is necessary and it is always good to change whichmakes people feeling like they are eating in new place. But one respondent think thatnot necessarily need to change all the time may be better to make some festivechange during festival period. They all answered ‘working people’ as a most commonanswer while answering about who is your target customer. Adult people were targetgroup for two respondents at the same time young people were target customer forrest two respondents.Unique food and own menu with quality service is most strong point that customershould visit for all respondents. One respondents thinks that new look and theme ofhis restaurant could be a point to visit his restaurant. Two of respondents have beenchanging menu time to time to give something new to customer so that customerwould visit them. All respondents think that competition situation in ethnic restaurantin Varkaus is tough. One respondent thinks there is unhealthy competition betweenethnic restaurant and two of respondents think because of being more ethnic restaurantpeople have lots of choice which tends to ethnic restaurant to hard time. Regardingcompetitor, two of respondents thought all pizza shops as their competitor but restof two respondents thought all restaurant nearby them and especially ethnic restaurantsare their competitor.While being asked about how to sustain in market in such condition, one respondentreplied need to make profitable price and get more customer providing quality foodand services. He also recommended making a union of ethnic restaurant owner toensure a healthy competition situation and eradicate price war. Another respondenthighlighted the need of more cross cultural event to build up trust and taste of