Organizing days of local Finnish products in Talli restaurant
Antonova, Irina (2014)
Antonova, Irina
Mikkelin ammattikorkeakoulu
2014
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2014060912275
https://urn.fi/URN:NBN:fi:amk-2014060912275
Tiivistelmä
One of the main aims of this bachelor’s project is to plan a suitable new menu from local and organic products for two days. The second purpose is the promotion of local days and organizing lunches for Talli restaurant. The customer orientation survey was conducted for getting feedback about customer satisfaction with events and for analyzing how people relate to local and organic food.
The theory part is based on different researches, articles and books about natural food resources and purchasing of local and organic food. An excursion to local supplier Mikkelin Vihannes helped to get knowledge about purchasing of local and organic products in Mikkeli.
The thesis has chapter about restaurant Talli. There is basic information about interior decoration, em-ployees, using local and organic food, eco labels, purchasing of local products and about the menu. This information was got from my own observations and from the interview with Talli’s manager. New menu was based on the theory from previous chapters and on the Talli’s staff experience also. Excel program was used for planning the menu and Jamix was used for calculations of each dish. Organization of events includes advertisement, preparing day, leading the local day, interview with staff, and feedback from customers.
Talli uses local products as much as possible. There are 6 suppliers of local products now and they are searching and looking for other variants. The results of feedback showed that customers would like to see local and organic food in the restaurant. According to the results of feedback the most popular local product is fish. Talli’s manager also gave some comments. The manager said that the days with local and organic products were conducted very well. The second day was more profitable, than the first local day.
The theory part is based on different researches, articles and books about natural food resources and purchasing of local and organic food. An excursion to local supplier Mikkelin Vihannes helped to get knowledge about purchasing of local and organic products in Mikkeli.
The thesis has chapter about restaurant Talli. There is basic information about interior decoration, em-ployees, using local and organic food, eco labels, purchasing of local products and about the menu. This information was got from my own observations and from the interview with Talli’s manager. New menu was based on the theory from previous chapters and on the Talli’s staff experience also. Excel program was used for planning the menu and Jamix was used for calculations of each dish. Organization of events includes advertisement, preparing day, leading the local day, interview with staff, and feedback from customers.
Talli uses local products as much as possible. There are 6 suppliers of local products now and they are searching and looking for other variants. The results of feedback showed that customers would like to see local and organic food in the restaurant. According to the results of feedback the most popular local product is fish. Talli’s manager also gave some comments. The manager said that the days with local and organic products were conducted very well. The second day was more profitable, than the first local day.