Age and ethnic restaurant visiting frequency - Theseus

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7616 Does price affect the choice of restaurant?c. Yesd. No17 How much price would you prefer to pay for ethnic food? (per meal)a. 0-5 Eurosb. 5-10 Eurosc. 10-15 Eurosd. 15-20 Euroe. More than 20 Eurosf. not important factor18 Do you check the advertisement to choose the restaurant?a. yesb. no19 What is the best source of information for you?a. Friends, family colleaguesb. postersc. Advertisement in internetd. Social mediae. Radiof. newspaperg. others
77Appendix 3Structured Interview with Restaurant OwnerObjective: Analyzing seven P’s of service marketing framework in reference to thesuccess and competition related factors of ethnic restaurant in varkaus1. What kind of Products and services do you provide?2. Why did you choose to provide this products/ Services?3. How do you price your products/ services (method and basis of pricing)?4. What kind of promotional tools (activities) you have carried out.5. Why did you choose varkaus?6. What kind of skills are essentials for your employees?7. How is your service delivery process?8. Do you think you are creating physical atmosphere that supports selling ofproducts and services. (eg. layout, design, music).9. Who are your major customers?10. Who are your major competitors?11. What are the differentiating factors for your business that helps to sustainingcompetition?12. What is your strongest selling proposition? (positioning)13. What are the major challenges for ethnic restaurant in Varkaus?
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SAVONIA UNIVERSITY OF APPLIED SCIEN
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61. INTRODUCTIONFortune of any coun
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8It is a research based on the curr
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102. OPERATING ENVIRONMENTIn genera
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12ture and thus, it is necessary to
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14tribution of income among the pop
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values can be changed. Organization
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18performing staff. The honors are
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Business plan is an executive summa
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22origin of business idea that came
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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 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: 75c. not testyd. I am afraide. expe
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Age and ethnic restaurant visiting frequency - Theseus

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