Finnish Restaurants Purchasing from Small Local Breweries
Mustonen, Maijuriina (2016)
Saimaan ammattikorkeakoulu
2016
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2016053111142
https://urn.fi/URN:NBN:fi:amk-2016053111142
Tiivistelmä
The purpose of the research was to find out what prevents or makes it difficult for Finnish restaurants to add small brewery products into their selection. The thesis aim was also to find ways to improve the co-operation between Finnish small breweries and restaurants.
The data for the research was gathered via an online questionnaire sent to qualifying Finnish restaurants in Southern parts of Finland. The questionnaire included both quantitative and qualitative questions. Relevant theory and basics of beverage management was used to interpret the research results. The ongoing trends in the food and drink industry focused on the popularity of microbreweries, local and organic produce and trends in sales of alcohol in Finland. Also Finnish laws and regulations and their consequences for Finnish small brewery beer and cider were studied.
The results show that Finnish restaurants experience clear demand for local small brewery products and they should be in the selection in order to answer demand. Most respondent restaurants have craft beer in their selection, but craft cider is less common. This offers an opportunity for restaurants to differentiate themselves through serving craft cider among the few who do, and for the producers there is a chance to start expanding to restaurants.
The biggest practical problem restaurants experience is the high price of the beverages and the inflexibility of the minimum or maximum size of the order and delivery times. The pricing problem can be solved through adjusting the used pricing model, and the concerns with delivery and delivery size of products could potentially be overcome through a new delivery channel to which multiple small breweries belong.
The data for the research was gathered via an online questionnaire sent to qualifying Finnish restaurants in Southern parts of Finland. The questionnaire included both quantitative and qualitative questions. Relevant theory and basics of beverage management was used to interpret the research results. The ongoing trends in the food and drink industry focused on the popularity of microbreweries, local and organic produce and trends in sales of alcohol in Finland. Also Finnish laws and regulations and their consequences for Finnish small brewery beer and cider were studied.
The results show that Finnish restaurants experience clear demand for local small brewery products and they should be in the selection in order to answer demand. Most respondent restaurants have craft beer in their selection, but craft cider is less common. This offers an opportunity for restaurants to differentiate themselves through serving craft cider among the few who do, and for the producers there is a chance to start expanding to restaurants.
The biggest practical problem restaurants experience is the high price of the beverages and the inflexibility of the minimum or maximum size of the order and delivery times. The pricing problem can be solved through adjusting the used pricing model, and the concerns with delivery and delivery size of products could potentially be overcome through a new delivery channel to which multiple small breweries belong.