Age and ethnic restaurant visiting frequency - Theseus

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56during analyzing data. If two or more friends were filling the questionnaire, they wouldanswer almost. Respondents answering in different than the expected format alsoadded difficulties during the data analysis. Good guidance from teacher, and helpfrom other friends to put questionnaire in their premises was a good cooperation inmy research. Some people were really cooperative in terms of answering questionnaire.
575. CONCLUSIONSThis chapter summarizes all result from both quantitative and qualitative research.The research was carried out to know feasibility of an ethnic restaurant and its operatingenvironment in Varkaus. Furthermore this chapter concludes the outcome ofboth researches. To obtain a possible fruitful result survey with customer was carriedout as quantitative research and interview with four ethnic restaurant owners wastaken and analyzed as qualitative research.People seem to be indifferent for ethnic restaurant since distribution of visiting restaurantis not impressive. Research shows that 22 percent people visit once a week and11 percent more than thrice in a week to general restaurant while, only 17 percentpeople visit once in a month and seven percent people visit once in a week to ethnicrestaurant. Eighty three percent people responded as they like ethnic food but moreimportantly the reason for liking the ethnic food was just good for change for 29 percent.Same result reflects in distribution of visiting ethnic restaurant. Twenty one percentpeople visit less than once in three month and 25 percent people less than oncein a month. Research shows that many people don’t try ethnic food because they areafraid to taste it. Most preferred food was Finnish food with 68 percent following byspicy, Italian, Indian, vegetarian and Asian food respectively.Most respondents responded 5-10 euro as preferred price no matter in age group orprofession. Friends, family and colleague were the factor that people want to go withto visit restaurant and their decision influence while choosing restaurant. The samefactor was the best source of information as well so that satisfied customer are thebest tools of marketing through word of mouth marketing. Social media and internetwere also more reliable source of information for respondents.Students and workers were the respondents who like more ethnic restaurant andfrequent visitor comparatively. In age segment people of 31-40 and 41-50 age groupseems to be more consistent for visiting ethnic restaurant also are frequent visitor inethnic restaurant.Restaurant owners were not positive to suggest establishing an ethnic restaurant asthe competition among ethnic restaurant is very tough in this small town. An economiccrisis is downsizing restaurant business and it is hitting ethnic restaurant first. Racism,unhealthy competition, lack of availability of material and labor required for ethnicrestaurants are great challenges for ethnic restaurants in Varkaus.
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 50 and 51: Count50Best source of information f
Page 52 and 53: 52providing free drinks in more tha
Page 54 and 55: 54Resident permit is necessary for
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
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Age and ethnic restaurant visiting frequency - Theseus

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