Vietnamese fusion restaurant business plan

Helsinki is becoming more and more dynamic with diverse cultures and international ethnicities.Therefore, the appearance of ethnic food and cuisines is essential. Fusion food is emerging as a new popular trend amongst Finns. Vietnamese food is famous for its taste, freshness and nutrition. Vietnamese cuisines have become a part of daily food selection in many countries such as Germany, Czech Republic, Holland and the United States of America. However, it is still new to Finns since there are not many impressive Vietnamese restaurants in Finland. From that observation, the idea of opening a Vietnamese fusion restaurant in Helsinki central area was created. The objective of this thesis is to establish an actual feasible business plan for the future restaurant of the authors along with the purpose of improving eating experiences for Helsinki residents and spreading out Vietnamese cuisine recognition in Finland. This thesis is also used as foundation material for the future business of the authors. The restaurant is named “Cor" and will be legally operated under the registration of limited liability company, Happy Vietnam Ltd. The concept of the restaurant is recalling the past with the main decor tone, brown and nostalgia. By a sophisticated menu, high-quality food and warm and friendly service, the moderate sixty-seat restaurant is expected to enter into a tough competitive market in Helsinki in the near future. In this thesis, interview and observation methods are used during the research processes. The interview occurred at a fusion restaurant in Helsinki to collect the ideas and experiences of running a real restaurant. More importantly, the flow theme testing at the restaurant of the authors’ university was carried out to analyze the possibility of the thesis project. At the same time, observation methods were applied. The research created positive feedbacks from customers. Despite the positive results, there were also limitations and challenges in the school working environment. However, the testing event helped the authors realize invaluable lessons when operating a real restaurant