Creating Value through the Internal Physical Environment in Ethnic Restaurants
Three Cases in Helsingborg
by Katarina Štrangarov (Serbia), Chawanok Fungsaichon (Thailand) and Martyna Glazik (Poland)
The increasing number of ethnic restaurants in Sweden has led to fierce competition in the foreign food gastronomy. Consequently, differentiation through the creation of individual customer value is becoming more and more important. One of the most essential aspects is the physical appearance and we therefore want to gain insights about the most important elements of the physical environment of an ethnic restaurant. Our recommendations will help owners and managers to identify the strengths and weaknesses of the physical environment in their ethnic restaurants and to make improvements in order to keep current customers and attract new ones.
The increasing number of ethnic restaurants in Sweden has led to fierce competition in the foreign food gastronomy. Consequently, differentiation through the creation of individual customer value is becoming more and more important. One of the most essential aspects is the physical appearance and we therefore want to gain insights about the most important elements of the physical environment of an ethnic restaurant. Our recommendations will help owners and managers to identify the strengths and weaknesses of the physical environment in their ethnic restaurants and to make improvements in order to keep current customers and attract new ones.