Age and ethnic restaurant visiting frequency - Theseus

7Big enterprises in the economy are double edged sword as they are source of economicstrength and at the same time source of big economic risks. Irresponsible ofbig enterprise can plunge whole national economy into recession which could furtherextend to global recession. Thus, big enterprises have the impact both on positiveand negative scale, significant impacts both capable of uplifting and disestablishingeconomy. In such tough situation when big enterprises cause economic downturns, itis the small and medium size economy that keeps national economy on track for recovery.Studying small and medium size enterprise provides an interesting researchtopic. (Zain, 2012)This study focuses on the various operating environmental factors that affect the dailybusiness of a small ethnic restaurant in Varkaus. Further, it also highlights the feasibilityof restaurant business in Varkaus. The final result of this study is deemed to bevaluable piece information for an entrepreneur seeking to establish a restaurant businessin Varkaus. The value would be even higher for the one looking to establishethnic restaurant. The study entails vital information regarding the procedure andprocess for establishing a business in Varkaus to greater details. The researcherconducting this research, being an entrepreneur of ethnic restaurant in Varkaus, hashimself great deal of experience going through all these process himself. Thus, thisstudy will clearly reflect his experiences which will only add value to the final result asinformation comes from real practice.This study report includes mainly five sections: Literature review, Operating environment,Feasibility, Establishing and operating an Ethnic restaurant (Survey and analysisor research) and final conclusion of research. Review of finding of previous studyrelated to operating environment and establishment of restaurant is presented in literaturereview section. Then, operating environment with major focus on competition,customers and scenario of restaurant industry along with internal environment of restaurantin Varkaus is discussed. Further, survey analysis, feasibility, comment of existingrestaurant owner and researcher own experience on the field of restaurant operationand establishment make up the following section. The final section includesthe finding and conclusion of the study which is expected to provide useful informationto the reader about process of the establishment a restaurant and currentoperating environment.