Age and ethnic restaurant visiting frequency - Theseus

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.