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Opening up Kazakh restaurant in Oxford - Research Paper Example

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 This paper tries to analyze the important factors and their impact in determining the success or otherwise of a proposed Kazakh restaurant that is to be opened at Oxford. This paper analyses the key to the commercial success of such a venture…
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Extract of sample "Opening up Kazakh restaurant in Oxford"

Download file to see previous pages The basic idea is to keep revenue expenditure to the minimum till the restaurant expands to a size where outside labor becomes imperative and the cash inflows also reach a level where such revenue expenses can be met without much difficulty.
The second assumption is there are no full-fledged Kazakh restaurants in and around Oxford (though there may be restaurants that serve Kazakh dishes). This rules out immediate competition from a similar eatery though competition from other eating houses of Central or Far Asian origin remains a potential hurdle that could be crossed only through sound brand positioning and brand building techniques.
Any enterprise needs a mission statement that justifies its existence and encourages stakeholders to strive towards achieving it. A Kazakh restaurant in Oxford should do well to have a mission statement that not only does justice to the region’s marvelous cuisine but also highlights the legendary hospitality of Kazakhstan. (Johnson, Scholes, & Whittington, 2005)
Once the mission statement is formulated, a proper name for the establishment has to be coined – a name that instantly recalls some unique feature of Kazakhstan. One good name might be ‘yurt’ – those cone-shaped tents that were once the principal form of residences of nomadic Kazakhs. A photograph of a modern yurt complete with all modern amenities – ones that tourists frequently come across in Kazakhstan – might serve as a very potent logo of this restaurant. This will not only encourage Kazakhs residing in and around Oxford to throng this place to get a feel of home away from home but also lend an air of authenticity that might wean away a large number of non-Kazakh customers from restaurants serving Afghan or Chinese cuisine or those serving the ubiquitous Indian curry.
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