Finnish Restaurateur’s Handbook: Starting a new restaurant business in Finland
Garieri, Emanuele (2023)
Garieri, Emanuele
2023
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023120434056
https://urn.fi/URN:NBN:fi:amk-2023120434056
Tiivistelmä
This thesis develops a handbook for restaurant entrepreneurs in Finland, emphasizing support for immigrant entrepreneurs, a group that faces unique challenges in this industry. Despite its resilience and adaptability in the face of hurdles such as the COVID-19 pandemic and socioeconomic changes, Finland’s restaurant industry has seen a paradoxical decline in immigrant entrepreneurship compared to other local industries. This suggests industry-specific obstacles that deserve detailed exploration.
This research draws upon two main theoretical domains: firstly, theories addressing multicultural, socio-economic, and cultural dimensions, and secondly, those focusing on entrepreneurship and market trend dynamics. This diverse theoretical grounding lays a robust foundation for the methodologies employed later in the study. A qualitative, multi-methodological approach is used in the research methods, involving semi-structured interviews with practitioners and a comparative analysis of local agency guidelines. This approach aims to gain a thorough understanding of the challenges and opportunities in the sector.
A critical issue is the inadequate support and guidance available to immigrant entrepreneurs looking to enter the sector. Challenges such as navigating bureaucracy, overcoming language barriers, and adapting to a new culture are compounded by the lack of clear, accessible, and practical guidelines that cater to the unique needs of a multicultural business base. This shortfall hinders the ability of immigrants to fully contribute to Finland’s economy and culinary landscape, a vital component of the socio-cultural and economic fabric of the nation.
These results highlight the importance of revising existing guidelines with the aim of facilitating the entrepreneurial journey in the restaurant industry. This study, therefore, has the potential to significantly facilitate the path of local and immigrant entrepreneurs in the restaurant industry in Finland.
This research draws upon two main theoretical domains: firstly, theories addressing multicultural, socio-economic, and cultural dimensions, and secondly, those focusing on entrepreneurship and market trend dynamics. This diverse theoretical grounding lays a robust foundation for the methodologies employed later in the study. A qualitative, multi-methodological approach is used in the research methods, involving semi-structured interviews with practitioners and a comparative analysis of local agency guidelines. This approach aims to gain a thorough understanding of the challenges and opportunities in the sector.
A critical issue is the inadequate support and guidance available to immigrant entrepreneurs looking to enter the sector. Challenges such as navigating bureaucracy, overcoming language barriers, and adapting to a new culture are compounded by the lack of clear, accessible, and practical guidelines that cater to the unique needs of a multicultural business base. This shortfall hinders the ability of immigrants to fully contribute to Finland’s economy and culinary landscape, a vital component of the socio-cultural and economic fabric of the nation.
These results highlight the importance of revising existing guidelines with the aim of facilitating the entrepreneurial journey in the restaurant industry. This study, therefore, has the potential to significantly facilitate the path of local and immigrant entrepreneurs in the restaurant industry in Finland.