Saimaa University of Applied Sciences

Business and Culture, Imatra

Faculty of Tourism and Hospitality
Degree Programme in Tourism

Basanta Adhikari

Business Plan for Sherpa Restaurant in Kuopio

Bachelors Thesis 2013

Abstract
Basanta Adhikari
Business Plan for Sherpa Restaurant in Kuopio
62 pages, 20appendices
Saimaa University of Applied Sciences
Business and Culture, Imatra
Degree programme in Tourism
Bachelors Thesis 2013
Instructor: Mr. Pekka Mytty, Senior Lecturer, Saimaa UAS

The objective of this thesis was to make a business plan for Sherpa restaurant
which is located in the town of Kuopio. This thesis talks about the Nepalese
food culture in this region. The aim of this thesis is to carry the Sherpa
restaurant in a correct path towards its objectives and goals. This business plan
is made after research and an investigation as well as suggestions given by
restaurants owner in Helsinki region includes Nepalese as well as other
restaurants. This thesis also clarifies why this particular place was chosen to
provide its services. During the thesis, all the financial projection, inventory
system for restaurant, company webpage, restaurant menu etc. were prepared.
The theoretical background of this business plan was based on number of
business books. The thesis also gives an image of its potential customers and
possible competitors. Porters 5 forces analysis, SWOT analysis, marketing
analysis, competitors analysis were also carried out in this thesis. Qualitative
and Quantitive research methods were also conducted to find out customers
behavior and interest towards Nepalese restaurant.
The outcome of the survey done in Kuopio center gave firsthand information
about peoples interest in Nepali Restaurant. The result of this study shows how
the restaurant came to provide its services in Kuopio. During the opening week
around 4,000 customers visited Sherpa restaurant. Nowadays, the demand of
spicy food at lunch time keeps increasing day by day. This result shows that the
menu for spicy food at lunch time should be increased. Sherpa restaurant has
to consider giving some special discount to attract number of tourist visitors in
Kuopio. One of the key improvements that should be made by Sherpa
restaurant is newspaper advertising.

Key words: Business plan, restaurant, research, Kuopio

Table of Contents

1 Introduction on business plan ............................................................ 1

1.1 Aim of thesis .................................................................................... 1
1.2 Research Problem........................................................................... 1
1.3 Research approach ......................................................................... 2
1.4 Theoretical approach....................................................................... 2
1.5 Limitations: ...................................................................................... 2
2 Business Planning ............................................................................... 3
2.1 Business Idea .................................................................................. 3
2.2 Business Plan ................................................................................. 4
2.3 Benefits of business plan ................................................................ 5
3 Business plan for restaurant .............................................................. 7
3.1 Executive summary ......................................................................... 7
3.2 Company summary ......................................................................... 7
3.3 Company Finance ........................................................................... 8
3.4 Product and Services ...................................................................... 8
3.4.1 Products: ......................................................................................... 8
3.4.2 Services .......................................................................................... 8
4 Research methodology ....................................................................... 9
4.1 Qualitative research methods .......................................................... 9
4.2 Quantitative Research Methods ...................................................... 9
4.3 Primary Data ................................................................................. 11
4.4 Secondary Data............................................................................. 11
5 Reliability and validity ....................................................................... 11
6 Management and personnel ............................................................. 12
6.1 Management ................................................................................. 12
6.2 Personnel ...................................................................................... 12
7 Company Law .................................................................................... 13
7.1 Private entrepreneur ( TMI/FMA)................................................... 13
7.2 General partnership....................................................................... 14
7.3 Limited partnership ........................................................................ 14
7.4 Limited company ........................................................................... 15
7.5 Co-operative .................................................................................. 16
8 Competitor Analysis .......................................................................... 18
9 Marketing Planning ............................................................................ 18
9.1 Market analysis ............................................................................. 19
9.1.1 Identifying target markets .............................................................. 19
9.1.2 Demographics ............................................................................... 19
9.1.3 Psychographics ............................................................................. 19
9.1.4 Niche markets ............................................................................... 19
9.2 Research your competition ............................................................ 19
10 Porters 5 Forces Analysis: ............................................................... 20
 10.1 The Competitive rivalry within the industry: ................................... 21
10.2 The threat of new entrants: ........................................................... 21
10.3 The threat of substitute products: .................................................. 21
10.4 The bargaining power of suppliers: ............................................... 22
10.5 The bargaining power of customers .............................................. 22
11 SWOT Analysis .................................................................................. 23
12 The Town of Kuopio .......................................................................... 24
13 Business Plan for Sherpa Restaurant .............................................. 28
13.1 Executive Summary ...................................................................... 28
13.1.1 Mission ....................................................................................... 29
13.1.2 Objectives .................................................................................. 29
13.1.3 Key to success ........................................................................... 29
13.2 Company Summary and Finance .................................................. 30
13.2.1 Start-up summary ...................................................................... 30
13.2.2 Working capital .......................................................................... 33
13.2.3 Sales estimation ......................................................................... 34
13.2.4 Break-even point analysis .......................................................... 37
13.3 Product and services ..................................................................... 38
13.4 Price .............................................................................................. 39
13.5 Target Customer ........................................................................... 40
13.6 Questionnaire results .................................................................... 41
13.7 Management and personnel .......................................................... 42
13.7.1 Restaurants CEO ...................................................................... 42
13.7.2 Assistant Restaurant Manager ................................................... 42
13.7.3 Executive chef ............................................................................ 43
13.7.4 Normal Chef ............................................................................... 43
13.8 Company Law ............................................................................... 43
13.9 Competitors Analysis..................................................................... 43
13.10 Competition ................................................................................... 43
13.11 Sherpas Strategy .......................................................................... 48
13.12 Products/Services ......................................................................... 49
13.13 Market analysis ............................................................................. 50
14 Word-of-mouth/In-store marketing ................................................... 50
15 Local store marketing........................................................................ 51
16 Local media ........................................................................................ 51
16.1 Porters 5 Forces Analysis ............................................................. 52
16.2 SWOT analysis.............................................................................. 53
16.2.1 Strengths.................................................................................... 53
16.2.2 Weaknesses .............................................................................. 53
16.2.3 Opportunities.............................................................................. 53
16.2.4 Threats ....................................................................................... 53
17 Conclusions ....................................................................................... 54
18 References ......................................................................................... 55
Appendices
List of Figures and Tables
Figure 1 Strategy model for business idea (123rf, 2010. )................................................... 3
Figure 2: Characteristics of Forms of Business in Finland( Yrityssuomi, 2013) ............ 17
Figure 3Structure of Porters 5 Forces Analysis, Luxinnixation G.I.E, The National
Agency for Innovation and Research in Luxembourg, 2008 ............................................. 21
Figure 4: Map of Kuopio (map google) ................................................................................. 26
Figure 5: Organizational Structure of Sherpa Restaurant.................................................. 42
Figure 6: Five Forces Worksheet for Sherpa Restaurant .................................................. 52

Table 1: Key difference between qualitative and quantitative research adopted from
Hennink,Hutter,Bailey,(2011) ................................................................................................. 10
Table 2: SWOT matrix adapted from Hay&Castilla,(2006) ............................................... 23
Table 3: Kuopio in Figures adopted from Kuopio,(2013) ................................................... 27
Table 4: Start-up Summary..................................................................................................... 32
Table 5: Start-up expenses..................................................................................................... 33
Table 6: Sales estimation ........................................................................................................ 35
Table 7: Profit and loss accounts........................................................................................... 36
1 Introduction on business plan

A continuous production and distribution of goods and services with the aim of
earning profits under uncertain market conditions is Business (Kalyan-city2011).

Starting a new business venture is like going into tropical forest on a treasure
hunt. There are rewards to be won, in both material wealth and in personal
satisfaction, but there are dangers lurking and you can easily lose your way
(Blackwell, 2008, p. 1.)

Business plan works for business to look ahead, allocate resources, focus on
key points and prepared for problems and opportunities (Tim, 2013)

It is said that most people think business plan are necessary only for loan
application or starting of new business, which is not correct. Business plans are
also needed for running a business with optimized growth and development.

1.1 Aim of thesis

The aim of this thesis is to carry Sherpa Restaurant in a correct path towards its
goals and objectives. Another aim is to build, grow and expand as a healthy
company. Restaurant Sherpa will always be aware of difficulties, problems, risk
with the help of this thesis since there will be a huge number of solutions and
ways. This thesis will help to create a successful business.

1.2 Research Problem

There are not enough restaurants in Kuopio town where people are satisfied
with restaurant services, food quality, customer services which are only a
hypothesis that the author invented to make a solution regarding this thesis.
Sherpa restaurant will provide all the needs.

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1.3 Research approach

Most restaurants are lacking behind to providedifferent taste of food in the town
of Kuopio. Sherpa restaurant will be a new Nepalese restaurant that can
provide different and unique food taste that people in Kuopio have never tasted
before. They can enjoy ethnic food with soft tune in restaurant.

1.4 Theoretical approach

Different theories from great writers are included regarding business plan,
marketing planning, SWOT analysis, different research approaches, company
laws, and empirical studies. The easy definitions and statements by experts
were chosen.

1.5 Limitations:

The author had to stick only to the Sherpa restaurant which focus to serve only
Nepali dishes. Since the business size of the company was small scale,
survey was done with some questionnaires and interview around Kuopio. The
author had to focus on Finnish business system since the company was going
to start its business in Finland.

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2 Business Planning

A business plan is a road map that provides the directions so a business can
plan its future (Entrepreneur magazine 2013).

2.1 Business Idea

Business idea always encourages new way of thinking when it come to an

innovation. Developing a good business idea requires a wide range of
competences and energies that are only rarely present in single individuals. A
successful entrepreneur has provided his simple explanation of the concept
which is its really quite simple: use your common sense, listen to people, and
seize opportunities as they arise. (Hougaard 2005.)

Successful entrepreneurial launching requires special knowledge which in a

best and broadest sense is a must for sustainable development. The business
idea provides the tools making it of interest to anyone who works with getting an
enterprise off the ground or studies entrepreneurship. Business idea is a
framework intended to sharpen your senses towards entrepreneurship and
perhaps make you want to have a go at it yourself. (Hougaard 2005.)

Business idea is a framework that intends to sharp the senses towards

entrepreneurship. Below figure shows the model for business idea.

Figure 1Strategy model for business idea (123rf 2010.)

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2.2 Business Plan

A business plan is a written statement that describes and analyses your

business and gives detailed projections about its future. A business plan also
covers the financial aspects of starting or expanding your business-how much
money you need and how youll pay it back. (MCkeever2012, p. 6.)
A well-written business plan will provide a pathway to profit for any new or
existing business (Pinson. 1999, p.1).
Business plan is usually comprises with a description of a company or small
business, its services or products. Business plan mostly includes budget,
financial projection, and marketing analysis.
According to Hearst (2013), business plan is a document that details the
strategy of business owners on how they intend to run their business. Business
plan provides a road map for where the owners want to take their businesses.
Business plans are guides for owners to run their businesses. If there are
problems in running the business e.g. slow sales, not enough customers etc
then those problems are solved by analyzing the information in their business
plans.
A business plan which is detailed touches several key areas. Business plan can
cover companys vision, goals, name of management, employees, services etc.

Although business plan was created at the beginning of starting the business, it
is necessary to review it from time to time and makes changes according to the
need of company (Hearst 2013).

Business plan can be helpful in following ways:

It helps to make vital business decisions that focus on activities and maximize
our resources.
It helps to understand financial aspects of our business like cash flow,
requirement of break-even.
It helps to gather marketing information.
It helps to avoid difficulties that may arise in the business.

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It helps to set a specific goal and measurement.
Helps to expand to profitability directions. (Abrans 1991)
More over business plan can help to make the right decisions in right time.

2.3 Benefits of business plan

Here are four benefits of writing a business plan by Mc Keever (2012):

1 Help us get money
Most lenders or investors require a written business plan before they will
consider the proposal seriously. Before making any commitment, they want to
see whether you have understood your business. They also want to make sure
your business has good chance of succeeding.

2 Helps whether to proceed or stop

Business plan are designed to provide answers to all the questions that
prospective lenders and investors will ask. It also teaches us what the
weakness and strengthens in our business concepts are and what our realistic
chances of success are. This is extremely important that there is a saying that a
great many business people owe their ultimate success to an earlier decision
not to start a business with built-in problems.

3 Help us improve our business concepts

Business plan writing allows us to see how changing parts of plan increases
profits or accomplishes other goals. Spreadsheet programme in computer can
make financial projections where we can try different alternatives more quickly.
This ability in our plans can increase our chance of success.

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4 Helps us keep on track
A written business plan gives us a clear course toward the future and makes
our decision making faster.

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3 Business plan for restaurant

In general, Business plan for restaurant covers following points:

3.1 Executive summary

The executive summary summarizes the entire business plan in a few

paragraphs by giving the most important statement possible about the nature
and objectives of the business. This section cannot be ignored because it
demonstrates the focus with clear goals and states who you are, what you want
and where you are going.

State the mission of your company. The mission statement is a brief description
of how you want your company to be viewed by its customers. It also states
your companys vision as to future directions toward which it intend to move
(Pinson 2008, p 23.)

3.2 Company summary

This section will provide the information on your company including, who you
are, where you have been, where your plans are going and how your company
fits into industry and market place. It includes following points:

The precise nature of business

A brief history of the business or how you developed your products and
services
How your facilities will be able to handle your future growth
Company details, including the legal structure of the business
Growth potential
New products and the developments that have arisen in the recent past
that will make the products and services more attractive to the public
Economic trends that are favorable to the industry

This section should provide the reader with the concept of how the business
works and why it has a unique chance to shine in the market place (Pinson
2008).

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3.3 Company Finance

Although your hopes and plans for financing your business will be set out in all
the cash flow forecasts which you will attach as appendices, it will be helpful if
you give a brief summary. The following are shown no matter how small the
business is:

The expected turnover for the first year;

The expected net profit for the first year;
How much of the loan will be paid off in one year;
When you expect to pay off the loan entirely;
What you hope for the second year
The additional information which could be of importance are the rate at
which to expect profit to grow and the dividend policy will be. (Blackwell,
2008, p 14-15.)

3.4 Product and Services

This section describes the products and services and what are sold. According
to Pinson (2008, p 34), products and services should explain following things:

3.4.1 Products:
One must describe in depth, what ones product is. Specification of this can be
done with drawing, photos, sales brochures, and other such items.

Explain about the quality of your products, uniqueness and its features.

3.4.2 Services
Tell what the services are. Why it is able to provide, who will be performed. Tell
why this business is unique and what special offer to the customers. If ones
have both the product and services that work together to benefit the customers
one should be sure to mention in the business plan.

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4 Research methodology

Research methods in education (and the other social sciences) are often
divided into two main types: Quantative and Qualitative methods.

4.1 Qualitative research methods

Qualitative research is a broad umbrella term that covers a wide range of

techniques and philosophies, thus it is not easy to define. In broad terms,
qualitative research is an approach that allows us to examine peoples
experiences in detail, by using specific set of research methods such as in-
depth interview, focus group discussion, observation, content analysis, visual
methods and life histories or biographies. Qualitative methods, however are
much more than just the application of qualitative methods (Hennink.2011.)

4.2 Quantitative Research Methods

According to Aliaga and Gunderson (2000), Quantitative research is explaining

phenomena by collecting numerical data that are analysed using
mathematically based methods (in particular statistics).

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Key difference between qualitative and quantitative research
Qualititative research Quantitive research

Objective To gain a detailed To quantify data and

understanding of underlying extrapolate results to a
reasons, beliefs, motivations broader population

Purpose To understand why? How? To measure, count, quantify

What is the process? What are a problem, How much? How
the influences or contexts? often? What proportion?
Relationship in data.

Data are words( Called textual

Data data) Data are numbers or
numerical data
Small number of participants
Study Population or interviewees, selected Large sample size of
purposively (non-randomly) representative cases
Referred to as participates or
interviewees Referred to as respondents
of subjects

Data collection methods Indepth,interviews,observation, Population surveys, opinion

group discussions polls, exit interview

Analysis Analysis is interpretive Analysis is statistical

Outcome To develop an initial To identify prevalence.

understanding, to identify and Averages and patterns in
explain behavior, beliefs or data. To generalize to a
actions broader population.
Table 1: Key difference between qualitative and quantitative research
adopted from Hennink, Hutter, and Bailey(2011)

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4.3 Primary Data

Primary data means original data that has been collected specially for the
purpose of mind which means someone collected the data from the original
source first hand. Collection of data this way is known as primary data. People
who gather primary data may be an authorized organization, investigator,
enumerator or they may be just someone with clipboard. In this case these
people are acting as a witness so primary data is only considered as reliable as
the people who gather it. This kind of research is referred to as field research,
e.g. questionnaire. (wikibooks 2012)

4.4 Secondary Data

Secondary data are collected for other purpose. Wikibook, 2012, defines that
when we use statistical method with primary data from another purpose for our
purpose we refer it as secondary data. Meaning of it, is; one purposes primary
data is another purposes secondary data. Secondary data are those data that
is being reprocessed. E.g. Data from books (wikibooks 2012.)

5 Reliability and validity

Although Kuopios population is above 100,000, the number of respondents was

too little. The result of this questionnaire might not bring exact result since the
respondents were few but they were from different backgrounds giving similar
answers, which helps to understand in details. A high degree of stable answers
shows high degree of reliability which means the results are repeatable.

Validity determines whether the research truly measures the results that were
intended to measure or whether the research result is truthful or not. The
questionnaire which was made in the intention to see the response was
measured positively. It shows that a large of people in Kuopio are waiting for
Nepalese restaurant to be open.

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6 Management and personnel

A small business company usually starts up with the owners doing most of the
work. As business becomes bigger and sales increase, management and
personnel needs will also change. The companys goal is projected for growth
and the necessary in management and personnel must be planned (Pinson
2008).

6.1 Management

Management is a tool which regard to achieve the goals and objectives of an

organization. Management aim to affect the future of the company. The most
critical issue to be addressed in business may be management. Many
potentially profitability operations have failed due to inability to effective
management operation of the company (Pinsor2008).

6.2 Personnel

Personnel is required in a company as it gives following answers:

How many employees will be needed to operate a company efficiently?

What job are they needed for?

At what stage in the business will they be hired?

What qualifications/ experience will they need to have?

What salaries and benefits will they be paid?

Some businesses fail because they hire too many people too soon. Other
business fail because they become too successful too soon and they are not
organizationally ready (Pinsor 2008, P. 39.)

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7 Company Law

The chosen legal structure must be described and explained why it is most
advantageous for the business. The owner or corporate officers should be
named. Their strength and weakness should include in the resumes in
supporting documents of business plan.

In Finland, most of the permits are granted on first application. But some types
of business requiring e.g. specific skills or specific case by entrepreneur are
always subject to licensing and permit are required whether to carry out by
Finnish or non-Finnish person.

The most important forms of incorporations for business enterprises are:

7.1 Private entrepreneur ( TMI/FMA)

Private entrepreneurship is one of the simplest ways to setup a business in

Finland. A natural person residing in the European Economic Area may carry
out the trade in the form of a private entrepreneur. If a person outside the
European Economic Area wants to open a private enterprise he/she needs to
have a trade permit which can be granted by the National Board of Patents and
Registration (NBPR) (Uhy 2012.)

The owner of the enterprise acts on behalf of the business and concludes its
contracts. The election of auditors is not regulated by law. The business has to
be registered in the trade register with a start-up notification form of private
entrepreneur. It should contain trade name, personal data, nature of trade,
municipality of main establishment and address of the place of the business.
The fee is 75 Euro and it has to be paid in advance (Yrityssuomi 2013)

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7.2 General partnership

It is based on principle of contractual freedom which means partners are

concerned to make whatever arrangement they see, the division of power
between the parties, the management of partnership etc. However they have
mandatory right to investigate he company account and books and to bring a
legal action challenging the annual accounts ( PRH, 2013.)

A general partnership has at least two partners who jointly carry on a trade on
the basis of contract. The partners are personally liable for the debts and other
obligations of the partnerships. The partners can be either natural person or
organizations such as other companies ( PRH 2013.)

There are no any legal requirements as to capitalization of a partnership, hence

the partners may freely agree on their investments in the partnership. Partners
who are working actively in partnership may be paid a salary. Profits are
distributed between the partners equally, if not otherwise agreed. Interest on
prevailing amount of paid up capital is paid out first. Partners can at a time
withdraw money invested in the partnership and takeout money or assets from
the company. ( PRH, 2013)

7.3 Limited partnership

Limited partnership is same as general partnership except that limited

partnerships have two types of partners. One is active which are personally
liable for the obligations of the partnership, while the liability of silent partner is
limited to the amount of the partners contribution agreed in the partnership.
There must be at least one general partner and at least one silence partner.
There are not any limited provisions on minimum capital investment. The limited
partners have neither managerial power nor a right to block decisions or to
represent the partnership. (PRH, 2013)

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7.4 Limited company

Limited company can be a public limited company or private limited company. A

public limited company must have minimum paid-up share capital of Euro
80,000. The required minimum paid up share capital for private limited company
is Euro 2,500. The share and bonds of a private company may not be subject to
trade on NASDAQ OMX Helsinki Ltd. (PRH 2013)

The ultimate decision-making power in a limited company is vested in its

shareholders at the annual general meetings of shareholders. As a rule, all the
shareholders are initiated to take part in and to express their opinions and use
their voting rights at shareholders meetings.

The annual General meeting must be held within six months of the end of the
companys financial year, unless the articles provide for a short term
(Rochier 2012).

More than half of members of the board must be present for the meeting unless
a larger proportion is required in the Articles. A limited company may also have
a managing director who is appointed by the board and mustabide by its
instructions and orders. The board of directors is responsible for the
administration and the proper arrangement of the operations of the company.

In general, a limited company has at least one auditor appointed at the annual
general meeting. However, small size companies are excepted from obligation
to appoint an auditor subject to concern conditions. Provisions on auditing
performance, qualifications and the supervision of the auditing profession are
set forth in the auditing act (PRH 2013.)

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7.5 Co-operative

Co-operative is one important player in the agricultural sector and in the retail
business in Finland. Under the cooperative Act (1488/2001; FI osuuskuntalaki).
Cooperative is a society whose number of members and amount of capital is
not determined in advance and whose purpose is to carry on business
operations in order to support the finances of its members by having them use
the services of society. The cooperative rules may provide that the cooperative
can issue investment shares, which have many features in common with shares
of limited companies (Roschier 2012.)

The figure below shows the important forms of incorporations for business
enterprises.

16
Figure2: Characteristics of Forms of Business in Finland ( Yrityssuomi
2013)

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8 Competitor Analysis

Competitor analysis provide a brief profile on direct competitors. This section in

business plan should include brief profile on major competitors of what services
they offer. It is said that competitors strength and weakness section outline the
proper strength and weakness of the competitors.

9 Marketing Planning

Marketing planning is a logical sequence of events leading to the setting of

marketing objectives and the formulation of plans for achieving them (Mcdonald
and Wilson 2011, p. 53).

Marketing plan is based on the overview and goals to establish the company.
The plan defines all the components of the marketing strategy which address
the details of the market analysis, sales, advertising, and public relations
campaigns. The market plan is completed by addressing customer service,
implementation of the marketing strategy and plans for assessing the marketing
effectiveness. (Pinson and Jinnett 2006, p.208.)

According to the American marketing association, marketing is defined as both

an organizational function and set of processes for creating, communicating and
delivering value to customers and for managing customer relationships in ways
that benefits the organization and its stakeholders.

Marketing planning is a systematic process involving assessing marketing

opportunities and capabilities, determining marketing objectives, agreeing target
and brand positioning strategies, seeking competitive advantage, creating
marketing programmes, allocating resources and developing a plan for
implementation and control. (Dibb & Lyndon Simkin 2008, pp. 3-4.)

Marketing plan advantages According to Bob Parker:

Expanding markets
Beating the competition
Hitting the best customer targets
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 Winning new customers
Minimize the threats
To identify the company strength and weakness
Enhancing performance

9.1 Market analysis

According to Sba2013, this section of marketing plan contains information about

target market, competitors and marketing trends. The components of market
analysis are:

9.1.1 Identifying target markets

This gives information on who are you selling to? Who are your ideal
customers? Your target market should be defined in term of demographics,
psychographics and special characteristics of niche markets.

9.1.2 Demographics
Demographics refers to the statistical data of population, average age, income
and education. In most cases Government data is a common source of
demographic information.

9.1.3 Psychographics
Psychographics uses demographics to determine the attitudes and tastes of
particular segment of a population. Psychographics determine lifestyles: Where
people spend their vacations, where they shop, how they spend their income
etc

9.1.4 Niche markets

Niche markets are a small segment of the population that shares common
characteristics, interests, spending habits etc. Successful niche markets usually
focuses on a small segment of total market.

9.2 Research your competition

It is always important to concern what other companies are after in same

market. Who is competing? What are their strengths and weakness relatively?
Check out their general health of their general health of business, their

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approach to marketing and their financial information. In addition, specifically
investigate the following in depth helps to know more about the competition:

Visiting websites and examine their design, format and contents. To know the
answers like, is the website professional and complete? What features and
benefits do they promote? How do they position their products? What website
do they link to? Do they offers special events? (Linda 2008, p 47-48.)

10 Porters 5 Forces Analysis:

In general, Porters 5 Forces Analysis represents the competitive environment

of the firm. This strategy helps to avoid putting the competitive edge at risk and
ensure the profitability of products on long term. For companies, this analysis is
able to direct its innovations in term of choice of strategies and investment. The
profitability of business within companies depends on following forces:

Competitive rivalry within the industry

Threats of new entrants
Threats of substitutes products
Bargaining power of customers
Bargaining power of suppliers
These forces will be discussed in details in the following chapters.

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 Public Authorities
Threats of new
entrants

Competitive rivalry
withing the industry Bargaining power of
customers

Bargaining power of
suppliers

Threats of Substitute
products

Figure 3 Structure of Porters 5 Forces Analysis, The National Agency for Innovation
and Research in Luxembourg, 2008

10.1 The Competitive rivalry within the industry:

It is an analysis of the number of competitors, products, brands, strengths and

weakness, strategies, market share etc. The competition between firms
determines the attractiveness of sector where companies are struggling to
maintain their power (Luxinnovation G.I.E2008.)

10.2 The threat of new entrants:

It is a companys interest to create barriers to prevent its competitors to enter

the market. They could be either new companies or companies which intend to
diversify. The arrival of new entrants also depends on size of the market, the
reputation of a company already installed, the cost of entry, access to raw
materials, technical standards, cultural barriers (Luxinnovation G.I.E 2008.)

10.3 The threat of substitute products:

The substitute products can be considered as an alternative compared to

supply on market as products are due to changes in the state of technology or
to the innovation. The companies often see their products be replaced as those
products have better quality. These substitutes products can be dangerous and

21
the company should anticipate coping with this threat (Luxinnovation G.I.E
2008.)

10.4 The bargaining power of suppliers:

In a market, the bargaining power of suppliers is very important. Powerful

suppliers can impose their conditions in term of price, quality and quantity. If
there are more suppliers their influence is weaker (Luxinnovation G.I.E 2008.)

10.5 The bargaining power of customers

Choosing client is very crucial as a firm should avoid being in a situation of

dependence. The level of concentrations of customers gives them more or less
power. Generally their bargaining power tends to be inversely proportional to
that of suppliers (Luxinnovation G.I.E 2008.)

22
11 SWOT Analysis

SWOT Analysis is a useful technique for understanding your strengths and

weakness, and for identifying both the opportunities open to us and the threats
we face. (Mindtools 2006).
Once an objective is established, a multidisciplinary team who represent a
broad range of perspectives should carry out SWOT analysis. It is presented in
the form of matrix.

Helpful Harmful

Internal Strengths Weaknesses

(attributes of the
organization)
External Opportunities Threats
(attributes of the
environment)

Table 2: SWOT matrix (adapted from Hay & Castilla 2006)

SWOTs are defined based on the following criteria:

Strengths are internal attributes of the organization that are helpful to the
achievement of the objective.

Weaknesses are internal attributes of the organization that are harmful to the
achievement of the objectives

Opportunities are external conditions that are helpful to the achievement of the
objective.

Threats are external conditions that are harmful to the achievements of the
objective.

23
12 The Town of Kuopio

Kuopio, the town was founded in 1653 by the governor general Peter Brahe.
When King Gustav III of Sweden ordered the establishment of the town of
Kuopio in 17th November 1775, then the date is now recognized as the official
foundation date of the city (Kuopio 2013.)

Railroad and the Saimaa Canal improvement traffic connections

Finland had an autonomous position during Russian rule (1809-1917) which

was characterized by rapid development. At the same time, Kuopio and whole
eastern region were benefited from the improvement in traffic connections. As
Saimaa canal was completed in 1856 and was opened up a route to the oceans
of the world, Savo railroad reached Kuopio in 1889 which improve transport in
winter time.(Kuopio,2013)

Contribution of Finnish culture

Kuopio has been center of education from the beginning. School that offers
secondary education was founded in 1778, a high school in 1844, industrial
school, commercial school and nursing school in 1890s. Kuopio also obtained
status of University in 1966 and the name was changed from Kuopion
korkeakoulu to Kuopion yliopisto in 1984(Kuopio2013.)

Development of Finnish culture in Kuopio got solid footing by the rise of Finnish
language, improved education and development of economic life in 19th century.
J.V Snellman who lived in Kuopio started to publish Finnish Newspaper named
Maamiehen ystv in 1844. Music, literature and arts thrived in 19th century.
Minna Canth, Juhani Aho, Maria Jotuni, von Wright brothers, family Jrnefelt
and Juho Rissanen made great contribution to Finnish Cultural history.

24
Todays Kuopio

Kuopio is a town which is at the heart of pure nature. Nature in Kuopio has been
always a great deal and influence to the citizens. Currently, about 105,000
habitants which makes it the 8th largest city in Finland. Here, 85% lives in urban
area and 15% lives in rural area. The proportion of foreigners is 1.9% of all the
citizens. The population in Kuopio is rather well-educated.

The total number of jobs is over 47,500 which gives great economic structure.
Economic life of Kuopio is developing with significant role of business and
industry services. (Kuopio2013.)
Figure below shows the whole map of Kuopio.

25
Figure 4: Map of Kuopio map google, (2013)

26
 Founded 1775
Total area 3,165 sq km
Land area 2,309 sq.km
Shoreline 856 sq.km
Lakes and rivers 856 km
Warmest month July
Mean temperature in July +19.04 degrees Celsius
Coldest month December
Mean temperature in December -11.95 degrees Celsius
Total population 105,000
Men 47.7%
Women 52.3%
Finnish-speaking 98.1%
Swedish-speaking 0.1%
Others 1.8%
Population increase 615
Municipal tax 19.5%
Tax revenues 249 million
Unemployment 10.5%

Table 3: Kuopio in Figures (adopted from Kuopio 2013)

27
13 Business Plan for Sherpa Restaurant

13.1 Executive Summary

Restaurant Sherpa is a new fine dining restaurant with 44 seats in Kuopio, as

the first Nepalese cuisine restaurant in Kuopio region. Having seen the growing
trend and popularity of Nepalese cuisine restaurants in Helsinki, the owner has
decided to give the typical taste of Nepali food in second most dense populated
Finnish city, Kuopio. This business plan is made after research and
investigations as well as suggestions given by the owner who has several
restaurants in Helsinki region including Nepalese as well as other restaurants.
According to a professional, this company has huge potential to grow aiming
high in ethnic food sector in Kuopio. Restaurant Sherpa will be located inside a
newly built shopping centre in the heart of Kuopio town. Restaurant Sherpa will
feature a cozy dining room and with Comfortable furnishings and decor with
soothing warm tones.
The menu will be inspired by typical Nepalese tastes like butter chicken with
basmati rice, or Asian chilly shrimp, lamb, vegetarian lentils sauce etc. The
menu will be changing every few months keeping the favorites. However, it is
the strategy of Sherpa Restaurant to give a perception of higher value than its
competitors, through its food, service and entertainment. The service will be
relaxed, very friendly and correct. Sherpa will hire the best people available,
training, motivating and encouraging them, and thereby retaining the friendliest
most efficient staff possible. Most important to Sherpa is financial success and
Sherpa believe this will be achieved by offering high-quality service and
excellent food with an interesting twist.
It is said that Finns are too busy with their schedule throughout the year and
have no custom to prepare food at home (Finland, 2013). Particularly the
younger generation will spend more on restaurants visits, which lays a steady
foundation for future growth for Sherpa restaurant.

28
13.1.1 Mission
Restaurant Sherpa is a great place to eat, combining a fascinating atmosphere
with excellent, interesting food. The mission is not only to have great tasting
food, but have efficient and friendly service because customer satisfaction is
paramount. They want to be the restaurant choice for all families and singles,
young and old, male or female. Since employee welfare will be important for
success, everyone will be treated fairly. Sherpa wants its employees to feel a
part of the success of restaurant. As the saying goes, happy employees make
happy guests. Sherpas menu will be combining variety and special theme
nights to reach the goal of overall value in dining experience.

13.1.2 Objectives
Restaurant Sherpas objectives would always to keep food cost under 35%
revenue, keeping employee labor cost between 20-25% of revenue, staying as
a small restaurant with excellent food and service, averaging sales between
500,000-600,000 per year promote and expand to other locations in Kuopio
and finally to expand marketing and advertising all over Savo region.

13.1.3 Key to success

The creation of a unique and innovative fine dining atmosphere will differentiate
Sherpa from the competition. The restaurant will stand out from the other
restaurants in the area because of the unique design and decor. Sherpa will
offer a fine dining experience in a cozy atmosphere. Sherpa not only provides
great food but also great services with great atmosphere, while the menu will be
wide and varied. Sherpa will always have special themes in opening, Easter,
birthday parties, Finnish midsummer etc which will attract varied guests. Sherpa
will control costs all the time without any exception.

29
13.2 Company Summary and Finance

Restaurant Sherpa will provide unique taste to the customers. Restaurant

Sherpa will be located in Kuopio town, Alatori. Customers around Kuopio have
easy access to come to Restaurant as it is in the heart of Kuopio centre under
which there are around 1,300 car parking places. The restaurant capacity is 44
customers at a time. Sherpa will be open 7 days a week serving lunch Monday -
Friday 10:30 AM 3:00 pm and the dinner ends at 10:00 pm. On Saturdays,
Sundays and public holidays, restaurant will be open from 12:00 AM until 10:00
Pm for Dinners. The lunch price is set as an average price starting from 8,50
per lunch and the dinner average price would be around 16,00. The restaurant
has a rich lunch menu where customers get five different alternatives from
vegetables, chicken, mutton, fish or prawn dishes every day providing with
different sauces with salad buffet. Hence the Restaurant Sherpa has its own
competitive advantage.
Generally, all restaurants do not provide friendly services. Actually Finland has
not yet adopted service culture, especially in food service industry. Wherever
you visit a Finnish restaurant or some other ethnic restaurant, you are seldom
asked, Did you enjoy your meal? Was the food sufficient? or Do you want to
add more? But Sherpa will provide such service to the customers that they
never leave unsatisfied and with empty stomach. Sherpa will provide traditional
Nepalese food along with some Indian dishes as well. Sherpa restaurant has its
unique taste straight from the Himalayas.

13.2.1 Start-up summary

The start-up costs come to 90,000 including all the expenditures which is
mostly due to luxurious equipment, furniture, start-up labor cost, liquor and
food, three months operating cash, and legal and consulting costs associated
with opening Sherpa Restaurant.

These are the start-up requirements to the best of our knowledge and
experience in the industry.

30
Start-up Funding

Start-up expenses to fund 60,000

Start-up assets to fund 30,000

Total funding required 60,000

Assets 30,000

Non-cash assets from start-up 90,000

Cash requirements from start-up

Additional cash raised 0

Cash balance on starting date 30,000

Total assets 5,000

Liabilities and Capital 30,000

Liabilities 35,000

Current Borrowing

Long-term Liabilities

Other Current Liabilities 0

Total Liabilities 55,000

Capital 0

Planned Investment 55,000

Purna Chandra Adhikari

Additional Investment Requirement

Total Planned Investment 35,000

31
 Loss at Start-up (Start-up Expenses) 0

Total Capital 35,000

Total Capital and Liabilities (55,000)

Total Funding (20,000)

35,000

90,000

Table 4: Start-up summary

32
 Start-up

Start-up Expenses

Start-up

Start-up Expenses

Legal 500
Stationery 300
Office Supplies (Computer, Printer) 1,500
Uniforms 3,000
Insurance 1,000
Cashier and card reader 1,000
Advertisement 1,500
Furniture 10,000
Alcohol and drinks 5,000
Cash counter and bar 8,000
Phone & Gas Deposit 2,500
Food 5,000
Kitchen Supplies 15,000
Cleaning 1,000
Decorations and lamps 4,000
Website 700
Total Start-up Expenses 60,000

Table 5: Start-up expenses

13.2.2 Working capital

Working capital is defined as the difference between current assets and current
liabilities. Current assets are most liquid of the assets which mean they are
cash or can be converted to cash. The working capital is available to pay the
companys current debts and represents the margin of protection we can give
our short-term creditors. (Sba 2013.)

33
Working capital in this point of restaurant operations includes all the variable
costs and fixed costs. Fixed costs are salaries, gas and electricity, rents, phone
bills, insurances, marketing, etc. Variable costs include ingredients and
beverages costs that vary depending on the flow of customers and actual
business situation. The variable cost calculations are made based on the
wholesale prices from Tukku (a whole sale market).

13.2.3 Sales estimation

Sherpa has 44 customer places in one dining area. It cant be taken always with
full round since the customers come at different times. Furthermore, all the
lunch hours are not full of customers. The flow of customers seems pretty high
between eleven oclock to one oclock. After that the flow of customers
decreases. Observing the place and location of Alatori shopping center the
average number of guests only during lunch are estimated over hundred.
Dining hours are quite free. There are eight dining hours after the lunch hours,
as restaurant stays open until ten in the evening. Hence ten customers are
estimated to serve in every two hours during dinnertime. Hence averages of
forty customers during dining hours are estimated.
Restaurant is open for lunch for five days a week and Saturdays and Sundays
are open only for dining purposes. Dining hours on Saturdays and Sundays are
longer than the weekdays dining hours. Therefore, sales volume on weekends
is estimated to be higher than on weekdays. This plan mentions only an
average customer flow per day. As mentioned earlier on average there are
around 100 lunch customers per day and lunch price is 9 on average and
dinner price is on average 16 per customer. The sales estimation is calculated
as follows:

34
 Description Price per No. Guests Total
guest
Lunch per day 9,00 100 900,00

Dinner per day 16,00 40 640,00

Dinner weekend 16,00 100 1600,00
Total sales per day 1540,00
Total sales per month 20 days(weekdays) = 20 x 1540,00
=30800,00
Total sales per month 8 days(Weekends) = 8 x 1600,00
=13400,00
Total sales per month both weekdays and weekends
=44200,00

Table 6: Sales estimation

Based on the above financial figures, an estimated income statement is drawn

just to see how business will perform.

35
 Profit and Loss
Year 1 Year 2 Year 3
Sales 530,400 609,960 701,454
Direct cost of sales 120,000 138,000 158,700
Other 0 0 0
Total cost of sales 120,000 138,000 158,700
Gross margin 410,400 471,960 542,754
Gross margin % 77.30% 77.30% 77.30%
Expenses
Payroll 111,480 137,890 167220
Water and electricity 4,800 5,400 5,600
Depreciation 13,600 13,600 13,600
Sales and marketing 6,000 6,000 6,000
Phone and internet 1,200 1,400 1,500
Insurance 12,000 14,000 15,000
Rent 62,000 62,000 62,000
Gas 6,000 6,200 6,500
Other expenses 12,000 12,000 12,000
Total operating
expenses 229,080 252,490 289,420
Profit before interest
and Ttaxes 181,320 219,470 253,334
Interest expense 6,000 6,000 6,00
Taxes Incurred 47,143 57,062 65,866
Net Profit 128,177 156,408 181,468
Net Profit/Sales 24.16% 25.64% 25.58%
Table 7: Profit and loss accounts

36
13.2.4 Break-even point analysis
Very common tools in estimating the economic feasibility of a new company is
the break-even analysis. The break-even point is the point at which revenue is
exactly equal to costs where no profit is made and no losses are incurred. The
break-even point can be expressed in terms of unit sales (Horhota, 2009.)

Break-even analysis is found on two different types of costs: fixed costs and
variable costs. Fixed costs are overhead-type expenses that are constant and
do not change as the level of output changes. Variable expenses are not
constant and do change with the level of output (Horhota, 2009.)

Break-even point analysis is helpful for evaluation of new companies. In most

cases, success takes time to come and many new business companies actually
operate in loss in early stage. Break-even is an excellent benchmark by which
the short-term goal of company can be measured. Breakeven analysis helps to
keep in focus on connecting production and marketing (Horhota, 2009.)

Break-Even point Analysis

Average spending power of a customer = (9 + 16)/2 12.50

Average number of customer daily = (100 + 40) 140

Average number of customer annual = (140 x 28 x 12) 47,040

Variable cost per unit =120000 /47040 2.55

37
Contribution margin per customer = (12.50 - 2.55) 9.95

Contribution percentage = (2.55 /9.95) 25.6 %

BEP =Average annual fixed costs

Contribution margin per customer

=227080/9.95

=22,822

The break-even calculation shows that the restaurant needs to serve first
22,822 customers to get its break- even point. That means the restaurant gets
its break- even point in 163 days or in 6 months if the flow of customers is as
estimated.

13.3 Product and services

Sherpa Restaurant will be unique in Kuopio area. Food products will be of the
finest quality and prepared with sensitivity and care. Sherpa will 'go all the way'
to satisfy the guests. Sherpa will change its menu every few months, but will
keep the favorites'. Portions of food will be reasonably sized with attractions.

Sherpas wine list will be modest in size focused on wines from France, New
Zealand and Argentina. Sherpa will also feature a moderate international
(especially Nepalese and Indian) beer selection in cans and bottles. The
comfortable softly-lit bar features a comprehensive selection of the finest
vodkas, Nepalese rum and singles -some Scotches.

38
Kitchen staff in Sherpa will have the best culinary education and work
experience. Restaurant staff as well will offer the finest services in great
atmosphere.

13.4 Price

Price is one of the measure elements in marketing mix. Pricing is an important

because it is related to product positioning. According to (netmba 2013), the
basic steps for developing the pricing of new products are:
Develop marketing strategy-perform marketing analysis, segmentation,
targeting and positioning
Make marketing mix decisions- define the product, distribution and
promotional tactics
Estimate the demand curve- understand how quantity demand varies
with price
Calculate cost- include fixed cost and variable costs associated with the
product.
Understand environmental factors- evaluate likely competitor actions,
understand legal constraints etc.
Set pricing objectives- for example, profit maximization, revenue
maximization, or price stabilization.
Determine pricing information collected in the above steps, select a
pricing method, develop the pricing structure and define discount.

Positioning a Nepalese cuisine restaurant, as higher class does not mean

higher prices, it means that level of services and quality of food is much higher
than in other similar restaurants. However, considering that the Chefs are hired
from Nepal and they come all the way to Finland to prepare and serve
customers here, the price level indeed is a bit higher; still it is within the range
that customers easily afford to dine from time to time in the restaurant.

For lunch hours, business lunches will be offered with average price. The ideal
price will be between, 8.50 to 10.50. The lunch includes salads, main dish

39
selecting among vegetable, chicken, mutton, fish or prawns, Nepalese style
naan-bread, yogurt drink (lasi), tea or coffee. During lunch hours, people in
general are in a hurry; therefore a set menu is offered on daily basis.

For dinner, the meal is prepared ready when customers order. The meal is
more sophisticated, thus the price level is higher than lunch. The price of the
dinner meal ranges from 12 to 27 depending on the meal. Dinner set menu
includes salads, naan-bread, rice, meat/vegetable/fish or prawns, along with
choice dessert and coffee/tea. The price is different for different meat or
vegetable items. The process of dinner is longer than the lunchs.
The price level of either lunch or dinner is based on market price with value
added specialties of Nepalese cuisine. Restaurant Sherpa believes that the
Nepalese cuisine in Kuopio will be widely accepted by customers with this price
range as they are on the level of average restaurant prices in Kuopio. The price
is affordable for individual customers and for sure still quite economical for
business and family customers and travelers.

13.5 Target Customer

Sherpa Restaurant will focus on attracting wide and diverse consumers aged
20-60. Sherpa wants most customers to be businessmen, couples, families,
tourists coming to visit Kuopio. Sherpa focuses on this group because Sherpa
thinks that these people visit restaurant in a frequent way and spend money on
good food and services.
Some demographic factors that Sherpa includes would be:
Age
Gender
Income level
Buying habits
Occupancy or industry
Marital status

40
 Family status
Geographic location
Ethnic group
Hobbies and interests

13.6 Questionnaire results

The questionnaires for marketing research were carried out in Alatori, Kuopio
on May 25th 2013. There were 10 respondents, where 9 of them were male and
1 was female. The objective of first question was whether a citizen of Kuopio
was familiar with Nepalese cuisine or not. The results were surprisingly
positive. All the 10 respondents (Finnish) were familiar with Nepalese cuisine.
Among them, 8 people taste the Nepalese cuisine in Helsinki and 2 of them in
Vantaa, Finland.

The second questions goal was to know how often they visit restaurants. Here
all of them responded every week.

The surprising answer was to question number 6 where it was asked what
would you think of Nepalese Ethnic restaurant in Kuopio? Here, all of them
responded as great idea.

The excitement of all the respondents seems to indicate that there is really a
need for an Ethnic restaurant like Nepalese in Kuopio.

41
 13.7 Management and personnel

Restaurant CEO

Restaurant Assistant Manager

Executive Chef Waiters

Normal Chefs

Figure 5: Organizational structure of Sherpa Restaurant

13.7.1 Restaurants CEO

Restaurants CEO is responsible for day to day decision making, often works
most hours is a key member of staff.

13.7.2 Assistant Restaurant Manager

Assistant restaurant manager manages kitchen staffs and waiter is responsible
for inventory system, marketing department and financial department.

42
13.7.3 Executive chef
Executive chef monitors cooks, reports to assistant restaurant manager and is
responsible for kitchen work.

13.7.4 Normal Chef

Normal chef prepares food in kitchen, works under executive chef and is
responsible for cleanliness and quality of food.

13.8 Company Law

The restaurant will start out as a private entrepreneurship, owned by Purna

Chandra Adhikari, 100%.

13.9 Competitors Analysis

The competitor analysis is done considering possible competitors business

strategy. Kuopio is not familiar with Nepalese cuisine; however people of
Kuopio are keen to have one such place where they could dine in a different as
well as enjoyable environment.

13.10 Competition

There are very few fine dining restaurants in Kuopio. There are no other
Nepalese restaurants in Kuopio town which is the 8th largest city of Finland
(Kuopio2013). Restaurant Sherpa will be the one and only authentic Nepalese
restaurant in Kuopio and located in Kuopio Centre. So Sherpa has no
competitors with similar food in Kuopio. However, the potential customers may
visit different nearest restaurants for their dining purposes. The purpose of

43
Nepalese dining is not just eating and leaving. The customers who seek a real,
healthy and tasty food prepared from organic raw materials enjoy dining in
Nepalese restaurant.

We assume that Sherpa will be one of the fine dining restaurants, where
customers can really enjoy the environment, food and services.
Below can be found information on some of the competitors.

Musta Lammas:

Location: Satamakatu, Kuopio, Finland

Strength Weakness

Price range: 37-148 Expensive restaurant

Good atmosphere
Nice location
good food
good services
best food in town

Kahvila Kaneli:

Location: Kauppakatu, Kuopio, Finland

44
Strength Weakness
Furniture is good Small place
old recipes Have to wait longer
good coffee
great atmosphere
Located in city center market square

Kings Crown

Location: Kuninkaankatu, Kuopio, Finland

Strength Weakness
Good Location
Excellent lunch
Perfect place for dinner
Friendly place
Live band performance
Nice atmosphere

Bier stube

Location: Kasarmikatu, Kuopio, Finland

Strength Weakness
Chicken wings, sauce are good
Quality beer available
Fine atmosphere
Over 70 different beers and wide selection of cider
Quite wide menu
Reasonable price
Cozy place

45
Ravintola OS

Location: Tulliportinkatu, Kuopio, Finland

Strength Weakness
Ambitious place
Changing menu weekly basis
Affordable price (8-13) Euro
Excellent lunch place
Best salad in town
Suitably spicy
nice atmosphere
Best food in Kuopio

Kummiseta

Location: Minna Canthinkatu, Kuopio, Finland

Strength Weakness
Dark wooden interior Bad steak
Friendly services
Heavy taste
Great terrace
Good food

Muikkuravintola Sampo

Location: Kauppakatu 13, Kuopio, Finland

46
Strength Weakness
Excellent fish
Clean
Good atmosphere
The classic vendace Restaurant
Worth visiting
Unique

Rosso Kuopio

Location: Haapaniemenkatu, Kuopio, Finland

Strength Weakness
Chain restaurant Tasteless fake Italian
food
Good pizza place Normal Finnish pizza
Family restaurant in a
bad way
Average food
Rude waiter

Is Camillo Restaurant

Location: Kauppakatu, Kuopio, Finland

47
Strength Weakness
Good food
Nice atmosphere
A pleasant dinner
Good menu
Changing menu
warm and romantic restaurant with simple good food

Kahvila and Konditoria Houkutus

Location: Kauppakatu , Kuopio, Finland

Strength Weakness
Great cakes
One of the best places in Kuopio
Nice salad, sandwiches

Competitive advantage of Sherpa restaurant

Location: City center, Kauppakatu 45, Apaja

Strength Weakness
Price Quite narrow space
Menu list lunch: different menu each day
Menu list dinner: over 60 different meals
Best for: Everybody

13.11 Sherpas Strategy

The companys strategy is to develop high quality of food and services that
have authentic flavor of traditional Nepalese cuisine and hospitality. Its vision is
to become a popular Nepalese cuisine service restaurant in Kuopio. Sherpas
all products are beautifully decorated and served to the in-house customers and
48
take away customers as well. Timely delivery and service with excellence will
make Sherpa a most popular fine dining restaurant in Kuopio. Restaurant
Sherpa has developed a promotion strategy, which if well and consistently
pursued, could enable it to gain visibility in Finnish restaurant industry. In its
local market (Kuopio), it does all sorts of paper advertising through flyers,
newspapers and magazines. Brochures and pamphlets will also be used for
advertising in the local markets. The Internet marketing will also be used
through its own web site and some other sites, such as www.eat.fi,
www.fonecta.fi and www.hs.fi also.

13.12 Products/Services

The main product of Restaurant Sherpa is to serve customers the exotic

cuisine, be it in oriental or Nepalese traditional style with different way of
cooking. The main dishes include vegetables, meat and seafood accompanied
with the side dishes, Nepalese style Nan-bread, pappadum, chutneys and other
crunchy products. Soups of different tastes, products and varieties will be
served every day for soup lovers. Special soup in Sherpa style would be
attraction for Finnish people. Desserts are served afterwards, which include ice
creams, yogurt-fruits, cold coffee and Nepalese style ginger tea or coffee.

Special way of dining in a homely environment is another product feature of the

restaurant; therefore Sherpa offers friendly services to the customers. As
customers enter the restaurant, a member of staff with welcomes them to a
suitable table, services them water or any other drink, presents menu and
recommends dishes in order to assist on ordering. Even though modern youth
and individuals do not care about the intangible service provided in the
restaurant and rarely counted in Finland, Sherpa counts it as a more important
part for business customers, family and group diners. This way evaluation of the
restaurant is made beside the quality of food and its taste. Restaurant Sherpa
counts service as a crucial point as to whether customers see the restaurant
worth visiting again.

49
13.13 Market analysis

Comparing to the other European countries, the Finnish restaurant industry is

relatively small and fragmented, led by small independent operators in
restaurant business (tem, 2007.)

Average expenditure consumer foodservice among Finnish consumers is

clearly lower than elsewhere in Europe; therefore it is believed that there is still
scope for growth. Finns are indeed predicted to visit restaurants more often and
also to consume more on each visit. It is said that Finns are too busy with their
schedule throughout the year and have no custom to prepare food at home.
Consumers emphasis on quality leisure time is also predicted to intensify.
Particularly the younger generation will spend more on restaurant visits, which
lays a steady foundation for future growth. The economy, even if at slightly
slower growth, is nevertheless predicted to perform well in the short term with
continued rising disposable incomes, which will guarantee growing consumer
foodservice sales over the next few years.

Sherpa will employ three different marketing campaigns to increase customers.

Sherpas most important approach will be word-of-mouth/in-store marketing.
These will be the cheapest and most effective of marketing programs.

14 Word-of-mouth/In-store marketing

Grand Opening celebration

Valentine's Day
Easter dinner
Labor Day
New Years Eve
Special ethnic food nights
Memorial Day

50
15 Local store marketing

Make a brochure for the hotels in town of Kuopio to provide to their

guests containing pictures of Sherpa restaurant, menus and prices.
There are several offices in the town of Kuopio. Sherpa will approach
them and try to use word-of-mouth campaign in a powerful way.

16 Local media

Newspaper campaign - Placing ads throughout the month to deliver the

concepts around Kuopio region.
Restaurant Sherpa has developed a promotion strategy, which if well and
consistently pursued, could enable it to gain visibility in Finnish
restaurant industry. In its local market (Kuopio), it will do all sorts of
paper advertising through flyers, newspapers and magazines.
Brochures and pamphlets will also be used for advertising in the local
markets.
The Internet marketing will be used through restaurant website and some
other sites, such as www.eat.fi, www.fonecta.fi and www.hs.fi also.

51
16.1 Porters 5 Forces Analysis

The figure below shows the Porters 5 Forces Analysis result for Sherpa
restaurant.

Figure 6: Five forces worksheet for Sherpa Restaurant

52
16.2 SWOT analysis

SWOT analysis for Sherpa restaurant are as follows:

16.2.1 Strengths
The first strength of Sherpa restaurant is, the staff has full knowledge and
culture about Nepalese cuisine. The services are high level and homely
standards. Sherpa restaurant use health enhancing and organic food
ingredients. It is unique, special and new in the market.

16.2.2 Weaknesses
The main weakness for Sherpa restaurant could be language problem as chef
do not understand Finnish language. The difference in culture between Finland
and Nepal might affect Sherpa restaurant. There is little risk as the initial
investment is high.

16.2.3 Opportunities
The main opportunities for Sherpa restaurant is improvement in Finnish
economy and growing dining culture in Finland. Other opportunities could be
Popularity of Nepalese cuisine in Kuopio.

16.2.4 Threats
The threats for Sherpa restaurant could be new competitors around the place,
intensive competitions from other fast food restaurant and potential in lack of
food ingredients.

53
17 Conclusions

Restaurant Sherpa is a new fine dining restaurant with minimum of 44 seats

opened in Kuopio, as the first Nepalese cuisine restaurant in Kuopio region.

In present, restaurant Sherpa is growing as a healthy company as it is able to

capture the customers attention. Now, restaurant Sherpa should follow each
and every move from competitors to exist in the competitive business world.

The aim of this thesis is to carry Sherpa Restaurant in a correct path towards its
goals and objectives. The other aim is to build, grow and expand as a healthy
company.

Marketing research was done around the place where the Sherpa restaurant
was supposed to provide its services. The questionnaires were distributed to
some chosen people with different working background. The main objective of
the questionnaires was to know whether people of Kuopio were concerned with
the taste of Nepalese food. The result was surprisingly positive.

This project came to be success on June 27th, 2013 which was an opening day
for Sherpa restaurant. Over 2000 customers visited Sherpa restaurant during
the opening week. Wine festival, dance festival and other summer events
helped more visitors come to Sherpa restaurant.

This business plan was useful and helpful. The author got a chance to get new
experiences and understand the restaurant life. The limitation during the
research was observed when the business plan had to be made in a country
like Finland where the rules were very different than in Nepal. The author had to
learn from basic to the professional rules and regulations in Finland.

The biggest challenge in this project was to find valid and reliable source of
information for Sherpa restaurant. However, the author hopes the finding could
benefit the company.

54
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57
Appendices

Appendix 1. Questionnaires

Questionnaire for Marketing Research in Kuopio

Sherpa Restaurant
1. Sex

__Male __ Female

2. Age

__

3. How often do you go to restaurant?

__Never __A couple of times a year __ Once a month __ Every week

_____________Others

4. Wouldo you go more often to restaurant if there were other restaurant in the same
area?

__Yes __Maybe __No

5. Do you think Kuopio needs more restaurants?

__Yes __Maybe __No

6. What would you think of a Nepali Ethnic restaurant in Kuopio?

__Good Idea __No it would not work __I dont know

7. Why do you go to restaurants? Please choose one

__Lunch __Dinner__Enjoy food __Meet friends__Some other reason,

What?__________________

8. Are you familiar with the taste of Nepalese Food?

__Yes __No __I would love to __I dont want to

9. If you were given two different services in lunch, which one would you choose?

__Buffet __Waiter service

58
10. How much areyou interested in food varieties?

__Very much __Not so much __Dont care that much

11. Do you think decoration of restaurant matters in Ethnic Restaurant?

__Yes __No __I dont care __May be

12. Would you like to recommend the restaurant to your friends if you like everything
about the restaurant?

__Of course __Maybe __I dont know __No

59
Appendix 2. Sherpa Menu

Lunch Menu
Maanantai/Monday

1. Shahi Paneer Kasvisruoka 8,80

Tuore juustoa mantelijauholla maustetussa, voi, tomaattikermakastikkeessa
Cottage cheese in butter, tomato cream sauce.

2. Chicken Curry 9,20

Kananrintaapaloiteltunanepalilaistyyppiselltomatti, sipuli, curry kastikkeella
Chicken breast pieces with Nepalese type tomato, onion curry sauce.

3. Lamb Korma 9,50

Haudutettuja lampaanpaloja cashewphkin, inkivri, kookos,
currykastikkeessa
Stewed lamb pieces in cashew nuts, ginger, coconut, onion cream and curry
sauce.

4. Fish Chili 8,90

Paistettuja kuhafileepaloja, ja ruskistettua paprikaa, tuoretta tomaattia chili
tulisessa ja mausteisessa valkosipuli-sipuli-inkivri-tomaattikastikkeessa
Deep fried pike perch fillet with capsicum, fresh tomato, chili, garlic, onion,
ginger and tomato sauce

5. Butter chicken 9,20

Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

6. Sherpa Mix 10,90

Vapaavalintaisesti kaksi eri ruokaa tlt listalta (No 15). Samaan annokseen(ei
koske noutoja).
Two Lunch items from above list (No 1-5) same plate (No Take away)

Business Lunch: 19,90

Alkuruoka/Starter

Kasvis Keitto-Vegetable Soup

Pruoka/Main course
Chicken Tikka
Pieneksikuutioituamarinoituakananrintaasipulia,
paprikaajatuorettatomaattiaPaistettuperinteisesstandooriuunissa

60
Small pieces of marinated chicken breasts with Onion, capsicum and fresh
tomatoes baked in a traditional oven, tandoor
Jlkiruoka/Dissert

Laal Mohan
Friteerattuja maitojauhepalloja sokerisiirapissa, maustettu kardemummalla ja
ruusuvedell ja koristeltu kookosjauheella
Deep fried milk powder and flour balls in sugar syrup flavored with cardamom
and rose water, garnished with coconut

61
Tiistai/Tuesday

1. Malai Kofta - Kasvisruoka 8,80

Friteerattujakasviksia, perunaa, juustoajacashewphkinapalloja voi,
tomaattikermakastikkeessa
Deep fried vegetables balls with potatoes, cottage cheese and cashew nut in
butter tomato cream sauce

2. Chicken Korma9,20
Kananrintaa paloiteltuna cashewphkin, inkivri, kookos, currykastikkeessa
Chicken breast pieces in cashew nuts, ginger, coconut, onion cream and curry
sauce.

3. Lamb curry 9,50

Haudutettuja lampaanpaloja tomatti, sipuli, curry kastikkeella (keskivahva)
Stewed lamb pieces in tomato, onion curry sauce (medium spicy)

4. Fish saag 8,90

Paistettuja kuhafileepaljoa pinaatti, inkivri, curry kermakastikkeessa
Fried pike perch fillet in spinach, ginger, curry, cream sauce

5. Butter chicken 9,20

Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

6. Sherpa Mix 10,90

Vapaavalintaisesti kaksi eri ruokaa tlt listalta (No 15). Samaan annokseen(ei
koske noutoja).
Two Lunch items from above list (No 1-5) same plate (No Take away)
Business Lunch: 19,90

Alkuruoka/Starter

Kana Keitto-chicken Soup

Pruoka/Main course
Lamb Tikka
Marinoitua ja tandoori uunissa paistettua lampaan sisfileet, tuoretta
tomaattia,sipulia ja paprika
Tandoori baked lamb fillet, fresh tomatoes, onion and capsicum.

Jlkiruoka/Dissert

Kulfi
Nepalilaistyyppinen maitopohjainen jdyke jossa pistaasimantelia ja cashew-
phkinit, maustettu kevyesti kardemummalla.
Very popular Nepalese sorbet made of pistachio and cashew, flavored with
cardamom & saffron

62
Keskiviiko/Wednesday

1. Vegetable Korma 8,80

Vihanneksia ja talon tuore juustoa kookos kerma inkivrikastikkeessa
Mixed vegetables in homemade cheese, coconut cream and ginger sauce

2. Chicken Rogan Josh9,20

Kananrintaa paloiteltuna tuoretomaatti, valkosipuli, jogurtti, curry ja
chilikastikkeessa (keskivahva)
Chicken in fresh tomatoes, garlic, yoghurt, curry and chili sauce, (medium hot)

3. Lamb Saag9,50
Haudutettuja lampaanpaloja pinaatti, valkosipuli, inkivri, sipuli
kermakastikkeessa
Stewed lamb in spinach, garlic, ginger, onion cream sauce

4. Fish curry8,90
Paistettuja kuhaafileepaloja Nepalilainen tomatti, sipuli, curry kastikkeessa
Fried pike perch fish fillet in Nepalese style tomato, onion curry sauce

5. Butter chicken9,20
Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

6. Sherpa Mix 10,90

Vapaavalintaisesti kaksi eri ruokaa tlt listalta (No 15). Samaan annokseen(ei
koske noutoja).
Two Lunch items from above list (No 1-5) same plate (No Take away)

Business Lunch: 19,90

Alkuruoka/Starter

Kana ja Herkkusieni Keitto-chicken and mushroom Soup

Pruoka/Main course
Lamb Tikka Masala
Yrttijogurttimarinoituja ja tandoori uunissa grillattuja lampaan sisfileepaloja
tulisessa ja mausteisessa tomaatti, sipuli, valkosipuli, inkivri, chili ja
masalakastikkeessa(Tulinen)
Tandoori grilled herb yoghurt marinated lamb tenderloin pieces in hot & spicy
tomato, onion, garlic, ginger, chili masala sauce.

Jlkiruoka/Dissert

Nepalese Cold Coffee

Nepalilaista erikoiskahvia johon on listty maitoa ja vaniljajtel
Nepali coffee with milk, sugar and vanilla ice-cream

63
Torstai/Thursday

1. Vegetable kofta Kasvisruoka 8,80

Friteerattujakasvispyrykitcahsewphkina, kookos, curry kermasakstiieessa
Deep fried vegetable balls in cashew nuts, coconut, curry and cream sauce

2. Chicken saag9,20
Kananlihapaloja pinaatti, sipuli kermakastikkeessa
Chicken pieces in spinach, onion cream sauce

3. Lamb Rogan Josh9,50

Haudutettuja lampaanpaloja tuoretomaatti, valkosipuli, jogurtti, curry ja
chilikastikkeessa (keskivahva)
Stewed lamb pieces in fresh tomatoes, garlic, yoghurt, curry and chili sauce,
(medium hot)

4. Royal Fish8,90
Paistettuja kuhaafileepaloja tomaatti, kermakastikkeessa
Fried pike perch fish fillet in tomato, cream sauce

5. Butter chicken9,20
Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

6. Sherpa Mix 10,90

Vapaavalintaisesti kaksi eri ruokaa tlt listalta (No 15). Samaan annokseen(ei
koske noutoja).
Two Lunch items from above list (No 1-5) same plate (No Take away)
Business Lunch: 19,90

Alkuruoka/Starter

Samosa
Kasvispiirakka 2Kpl Fried vegetable samosas 2 pcs
Pruoka/Main course
Chicken Tikka Masala
Tandoori marinoitua kananfilett nepalilaisella masalakastikkeella (Tulinen)
Tandoori marinated chicken fillet in Nepalese masala sauce (Spicy)

Jlkiruoka/Dissert

Laal Mohan
Friteerattuja maitojauhepalloja sokerisiirapissa, maustettu kardemummalla ja
ruusuvedell ja koristeltu kookosjauheella
Deep fried milk powder and flour balls in sugar syrup flavored with cardamom
and rose water, garnished with coconut

64
Perjantai/Friday

1. Palak Paneer Kasvisruoka 8,80

Tuorejuustoa pinaatti, inkivri,valkosipuli, kermakastikkeessa
Fresh cheese in spinach, ginger, garlic, cream sauce

2. Chicken Tikka Masala9,20

Tandoori marinoitua kananfilett nepalilaisella masalakastikkeella (Tulinen)
Tandoori marinated chicken fillet in Nepalese masala sauce (Spicy)

3. Lamb Kofta9,50
Lampaan jauhelihapyrykiyt tomaatti, sipuli, inkivri, masalakastikkeessa
(keskivahva)
Minced lamb meat balls in tomato, onion, ginger, masala sauce (medium hot)

4. Fish coconut8,90
Paistettuja kuhafileepaloja kookos, sipuli, kermakastikkeessa
Fried pike perch fillet pieces in coconut, onion, cream sauce

5. Butter chicken9,20
Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

6. Sherpa Mix 10,90

Vapaavalintaisesti kaksi eri ruokaa tlt listalta (No 15). Samaan annokseen(ei
koske noutoja).
Two Lunch items from above list (No 1-5) same plate (No Take away)

Business Lunch: 19,90

Alkuruoka/Starter

Sherpa Soup
Kermainen vihannes, kana, bamboaa, herkkusienikeitto (keskivahva)
Vegetable, Chicken, bamboo and mushroom creamy Soup (medium hot)

Pruoka/Main course
Sherpa Special Lamb
Tandooriuunissa paistettua lampaan sisfileet, tuorejuustoa, phkina,sipuli,
kermakastikkeessa
Marinated special lamb tenderloin pieces in tandoor oven with cottage cheese
in cashew nuts, onion, cream sauce

Jlkiruoka/Dissert

Nepalese Cold Coffee

Nepalilaista erikoiskahvia johon on listty maitoa ja vaniljajtel
Nepali coffee with milk, sugar and vanilla ice-cream

65
 TANDOOR RUOAT/TANDOOR DISHES

11. Chicken Tikka 16,90

Pieneksikuutioituamarinoituakananrintaasipulia,
paprikaajatuorettatomaattiaPaistettuperinteisesstandooriuunissa
Small pieces of marinated chicken breasts with Onion, capsicum and fresh
tomatoes baked in a traditional oven, tandoor

12. Lamb Tikka 18,90

Marinoitua ja tandoori uunissa paistettua lampaan sisfileet, tuoretta
tomaattia,sipulia ja paprika
Tandoori baked lamb fillet, fresh tomatoes, onion and capsicum

13. Paneer Tikka 16,90

Marinoituaraejuustoa, paprikaa, sipuliajatuorettatomaattiatandoorissa
Marinated cottage cheese with capsicum, onion and fresh tomatoes baked in
tandoor

14. Prawns Tikka: 21,90

Tandoori marinoituja jttikatkarapuja, sipulia, paprikaa ja tuoretta tomaattia
Tandoori marinated king prawns with onions, capsicum and fresh tomatoes

15. Pokhara Shiraz 19,90

Tandoori marinoitukanaa tikka, lampaansisfileet, inkivri, chili, sipuli,
paprika, sipuliakermaisessakastikkeessa (Keskivahva)
Tandoori marinated chicken tikka, Lamb with ginger, chilli, onion, capsicum and
onion cream sauce(Medium spicy)

16. Sherpa Special Tandoor Mix 25,90

Tandoorimarinoitua kana, lampaan sisfileet ja jttikatkarapuja sipulilla ja
paprikalla inkivrill maustettuna (Keskivahva)
Tandoor marinated chicken, lamb and king prawns with onions and paprika
flavored with ginger (Medium spicy)

66
 KANA RUOAT/CHICKEN DISHES

17. Chicken Curry 15,90

Kananrintaapaloiteltunanepalilaistyyppiselltomatti, sipuli, curry kastikkeella
(Keskivahva)
Chicken breast pieces with Nepalese type tomato, onion curry sauce (Medium
spicy)

18. Chicken saag 16,50

Kananlihapaloja pinaatti, sipuli kermakastikkeessa
Chicken pieces in spinach, onion cream sauce

19. Chicken Korma 16,50

Kananrintaa paloiteltuna cashewphkin, inkivri, kookos, currykastikkeessa
Chicken breast pieces in cashew nuts, ginger, coconut, onion cream and curry
sauce

20. Butter chicken 17,50

Tandoori marinoitua kananfilett tomaatti-voi-kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

21. Chicken Rogan Josh 16,90

Kananrintaa paloiteltuna tuoretomaatti, valkosipuli, jogurtti, curry ja
chilikastikkeessa (Keskivahva)
Chicken in fresh tomatoes, garlic, yoghurt, curry and chili sauce (Medium hot)

22. Chicken Tikka Masala 17,90

Tandoori marinoitua kananfilett nepalilaisella masalakastikkeella (Tulinen)
Tandoori marinated chicken fillet in Nepalese masala sauce (Spicy)

23. Chicken Vindaloo 16,90

Kananrintaa paloiteltuna tuoretomaatti ja sipuli, pippuri, valkosipuli ja
chilikastikkeessa (Tosi Tosi Tulinen)
Chicken breast pieces in fresh tomato and onion, peppercorns, garlic and chili
sauce (Extremely Spicy)

24. Sherpa Special Chicken 19,90

Tandoori marinoitua kananfilett, tuorejuustoa, sipuli ja cashewphkin
kermakastikkeessa
Tandoor marinated chicken, cottage cheese, onion and cashew nut cream
sauce

67
 LAMMAS RUOAT/LAMB DISHES

25. Lamb curry 16,50

Haudutettuja lampaanpaloja tomatti, sipuli, curry kastikkeella (Keskivahva)
Stewed lamb pieces in tomato, onion curry sauce (Medium Spicy)

26. Lamb Saag 16,90

Haudutettuja lampaanpaloja pinaatti, valkosipuli, inkivri, sipuli
kermakastikkeessa
Stewed lamb in spinach, garlic, ginger, onion cream sauce

27. Lamb Chilli 17,50

Haudutettuja lampaanpaloja hyvin tulisessa ja mausteisessa sipuli, valkosipuli,
tuoretomaatti, paprika, chillikastikkeessa(Tosi Tulinen)
Stewed lamb pieces in very hot & spicy onion, garlic, fresh tomato, capsicum,
chilisauce(Extremely Spicy)

28. Lamb Rogan Josh 17,00

Haudutettuja lampaanpaloja tuoretomaatti, valkosipuli, jogurtti, curry ja
chilikastikkeessa (Keskivahva)
Stewed lamb pieces in fresh tomatoes, garlic, yoghurt, curry and chili sauce
(Medium hot)

29. Lamb Korma 16,90

Haudutettuja lampaanpaloja cashewphkin, inkivri, kookos,
currykastikkeessa
Stewed lamb pieces in cashew nuts, ginger, coconut, onion cream and curry
sauce

30. Lamb Kofta 16,50

Lampaan jauhelihapyrykiyt tomaatti, sipuli, inkivri, masalakastikkeessa
(Keskivahva)
Minced lamb meat balls in tomato, onion, ginger, masala sauce (Medium hot)

31. Lamb Tikka Masala 18,90

Yrttijogurttimarinoituja ja tandoori uunissa grillattuja lampaan sisfileepaloja
tulisessa ja mausteisessa tomaatti, sipuli, valkosipuli, inkivri, chili ja
masalakastikkeessa(Tulinen)
Tandoori grilled herb yoghurt marinated lamb tenderloin pieces in hot & spicy
tomato, onion, garlic, ginger, chili masala sauce (Spicy)

32. Sherpa Special Lamb 20,90

Tandooriuunissa paistettua lampaan sisfileet, tuorejuustoa, phkina,sipuli,
kermakastikkeessa
Marinated special lamb tenderloin pieces in tandoor oven with cottage cheese
in cashew nuts, onion, cream sauce

68
 KASVIS RUOAT/VEGETRIAN DISHES

33. Alu Chana 14,50

Kikherneit ja peruna, tomaatti, chili masalakastikkeessa (Tulinen)
Chick peas and potatoes in tomato, chili masala sauce (Spicy)

34. Alu Tama 14,50

Perunaa ja bamboaa sipuli, tomaatti curry kastikeessa (Keskivahva)
Potato and bamboo in onion, tomato curry sauce (Medium hot)

35. Palak Paneer 14,90

Tuorejuustoa pinaatti, inkivri,valkosipuli, kermakastikkeessa
Fresh cheese in spinach, ginger, garlic, cream sauce

36. Paneer chili 16,50

Tuorejuustoa tomaattia, paprikaa, sipulia, soija ja chilikastikkeessa (Tulinen)
Fresh cheese in tomato, capsicum, onion, soya and chili sauce (Spicy)

37. Shahi Paneer 15,90

Tuore juustoa mantelijauholla maustetussa, voi, tomaattikermakastikkeessa
Cottage cheese in butter, tomato cream sauce

38. Dal fry 13,00

Linssej voissa paistettua sipulia, valkosipulia, tuoretta momaattia ja kuminaa
Lentils in butter fried onions, garlic, fresh tomatoes and cumin seeds

39. Vegetable Korma 14,50

Vihanneksia ja talon tuore juustoa kookos kerma inkivrikastikkeessa
Mixed vegetables in homemade cheese, coconut cream and ginger sauce

40. MalaiKofta 15,90

Friteerattujakasviksia, perunaa, juustoajacashewphkinapalloja voi,
tomaattikermakastikkeessa
Deep fried vegetables balls with potatoes, cottage cheese and cashew nut in
butter tomato cream sauce

41. Vegetable kofta 15,90

Friteerattuja kasvispyrykit cahsewphkina, kookos, curry kermasakstiieessa
Deep fried vegetable balls in cashew nuts, coconut, curry and cream sauce

69
 MEREN ANTIMET RUOAT/SEAFOOD DISHES

42. Fish curry 15,90

Paistettuja kuhaafileepaloja Nepalilainen tomatti, sipuli, curry kastikkeessa
(Keskivahva)
Fried pike perch fish fillet in Nepalese style tomato, onion curry sauce(Medium
Spicy)

43. Fish coconut 15,90

Paistettuja kuhafileepaloja kookos, inkivri, sipuli, kermakastikkeessa
Fried pike perch fillet pieces in coconut, ginger, onion, cream sauce

44. Fish saag 15,90

Paistettuja kuhafileepaljoa pinaatti, inkivri, curry kermakastikkeessa
Fried pike perch fillet in spinach, ginger, curry, cream sauce

45. Fish Chili 16,90

Paistettuja kuhafileepaloja, ja ruskistettua paprikaa, tuoretta tomaattia chili
tulisessa ja mausteisessa valkosipuli, sipuli, inkivri, tomaattikastikkeessa
(Tulinen)
Deep fried pike perch fillet with capsicum, fresh tomato, chili, garlic, onion,
ginger and tomato sauce (Spicy)

46. Royal Prawns 19,90

Jttikatkarapujatomaatti, kerma, voi, cashew, mantelijauhokastikkeessa
Kings prawns in tomato, cream, butter, cashew nuts, almond flour sauce

47. Garlic Prawns 20,90

Jttikatkarapujajapilkottuasipulia, tuorettatomaattia,
valkosipulijacurrykastikkeessa (Keskivahva)
Kings prawns with chopped onions, fresh tomato, garlic and curry
sauce(Medium Spicy)

48. Prawns Chili 20,90

Paistettuja jttikatkarapuja ja paprikaa valkosipuli, inkivri,sipuli, soija ja
chilikastikkeesa (Tilinen)
Fried king prawns and capsicum in garlic, ginger, onion, soya and chili sauce
(Spicy)

70
Special Menu for one / Erikoismenu yhdelle 27,00

Alkuruoka/Starter
Kasvis Keitto-Vegetable Soup

Pruoka/Main course

Chicken Tikka
Pieneksi kuutioitua marinoitua kananrintaa sipulia, paprikaa ja tuoretta
tomaattiaPaistettu perinteisess tandooriuunissa
Small pieces of marinated chicken breasts with onion, capsicum and fresh
tomatoes baked in a traditional oven, tandoor

TAI/OR

Shahi Paneer
Tuore juustoa mantelijauholla maustetussa, voi, tomaattikermakastikkeessa
Cottage cheese in butter, tomato cream sauce.
Jlkiruoka/Dissert

Laal Mohan
Friteerattuja maitojauhepalloja sokerisiirapissa, maustettu kardemummalla ja
ruusuvedell ja koristeltu kookosjauheella
Deep fried milk powder and flour balls in sugar syrup flavored with cardamom
and rose water, garnished with coconut
(Mys Nepalilainen Tee tai Kahvi / Also Nepalese tee or coffee)

Special Menu for two / Erikois menu kahdelle 56,00

Alkuruoka/Starter
Vegetable Pakauda (2 HL / 2 persons)
Fritterattuja Kasviksia Deep Fried Vegetables

Pruoka/Main course
Chicken Tikka Masala
Tandoori marinoitua kananfilett nepalilaisella masalakastikkeella (Tulinen)
Tandoori marinated chicken fillet in Nepalese masala sauce (Spicy)

JA / AND

Palak Paneer
Tuorejuustoa pinaatti, inkivri,valkosipuli, kermakastikkeessa
Fresh cheese in spinach, ginger, garlic, cream sauce

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Jlkiruoka/Dissert
Laal Mohan (2HL / 2 Persons)
Friteerattuja maitojauhepalloja sokerisiirapissa, maustettu kardemummalla ja
ruusuvedell ja koristeltu kookosjauheella
Deep fried milk powder and flour balls in sugar syrup flavored with cardamom
and rose water, garnished with coconut
(Mys Nepalilainen Tee tai Kahvi / Also Nepalese tee or coffee)

Special Menu for four / Erikois menu neljlle 116,00

Alkuruoka/Starter

Sherpa soup (4 HL / 4 persons)

Kermainen vihannes, kana, bamboaa, herkkusienikeitto (keskivahva)
Vegetable, Chicken, bamboo and mushroom creamy Soup (medium hot)

Pruoka/Main course

Vegetable Korma
Vihanneksia ja talon tuore juustoa kookos kerma inkivrikastikkeessa
Mixed vegetables in homemade cheese, coconut cream and ginger sauce

JA / AND

Butter Chicken
Tandoori marinoitua kananfilett tomaatti, voi, kermakastikkeessa
Tandoori marinated chicken fillet in tomato, butter, cream sauce

JA / AND

Lamb Rogan Josh

Haudutettuja lampaanpaloja tuoretomaatti, valkosipuli, jogurtti, curry ja
chilikastikkeessa (keskivahva)
Stewed lamb pieces in fresh tomatoes, garlic, yoghurt, curry and chili sauce,
(medium hot)

JA / AND
Fish Chilli
Paistettuja kuhafileepaloja, ja ruskistettua paprikaa, tuoretta tomaattia chili
tulisessa ja mausteisessa valkosipuli, sipuli, inkivri, tomaattikastikkeessa
(Tulinen)

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Deep fried pike perch fillet with capsicum, fresh tomato, chili, garlic, onion,
ginger and tomato sauce (Spicy)

Jlkiruoka/Dissert

Kulfi (4HL / 4 Persons)

Nepalilaistyyppinenmaitopohjainenjdykejossapistaasimanteliaja cashew
phkinit, maustettukevyestikardemummalla
Very popular Nepalese sorbet made of Milk pistachio and cashew, flavored with
cardamom & saffron
(Mys Nepalilainen Tee tai Kahvi / Also Nepalese tee or coffee)

ALKURUOAT/STARTERS
1. Samosa5,90
Kasvispiirakka 2Kpl Fried vegetable samosas 2 pcs

2. Alu Chop 5,50

Kikhernejauhoilla Pllystettyj Friteeratut perunapihvit 2 kpl Deep Fried
crushed potatoes 2 pcs
3.Vegetable Pakauda 6,00
Fritterattuja Kasviksia Deep Fried Vegetables
4. ChickenPakauda 7,00
Fritterattua Tandoori Kana Deep Fried Tandoori Chicken
5. PaneerPakauda 7,50
Fritterattuja Talon Tuorejuustoa Deep Fried Cottage Cheese
6. PrawnsPakauda 7,90
Friteerattujajttikatkarapuja Deep fried King Prawns
7. Vegetable Soup 5,50
Kasvis Keitto
8. Chicken Soup 6,50
Kana Keitto
9.Sherpa Soup 7,90
Kermainen vihannes, kana, bamboaa,herkkusienikeitto (keskivahva)
Vegetable, Chicken, bamboo and mushroomcreamySoup (medium hot)

10. Lamb Kebab 8,00

Lammaskebabia nepalilaistyyppisell chilikastikkeella (Tulinen)
Minced Lamb Kebab in Nepalese type chili sauce (Spicy)

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49. Lasten Annokset/ Childrens Menu 9,00
Alle 12 vuotta (Ei Naan Leip) / Under 12 years (No Naan bread)

Chicken & Chips

Friteerattuakanaaranskalaisilla
Deep fried tandoor marinated chicken with French fries

VegetableKofta
Kasvispyrykitkookoskermakastikkeessariisill
Vegetable balls in coconut cream sauce with rice

Butter Chicken
Marinoituja ja tandoori-uunissa grillattuja kanafileepaloja tomaatti, voi,
kermakastikkeessa riisill
Tandoori-grilled marinated chicken fillet pieces in tomato, butter, cream sauce
with rice

Mutton Korma
Lammas kookoskermakastikkeessa riisill
Lamb in coconut cream sauce with rice

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 JALKIRUOAT/DESSERTS

50. Laal Mohan 2kpl 5,00

Friteerattuja maitojauhepalloja sokerisiirapissa, maustettu kardemummalla ja
ruusuvedell ja koristeltu kookosjauheella (Tosi Makea)
Deep fried milk powder and flour balls in sugar syrup flavored with cardamom
and rose water, garnished with coconut powder (Very sweet)

51. Nepalese Cold Coffee 4,00

Nepalilaista erikoiskahvia johon on listty maitoa ja vaniljajtel
Nepali coffee with milk, sugar and vanilla ice cream

52. Ice Cream Choice 3,50

Jtelpalloa (suklaa tai vaniljajtel )kinuski kastikkeella
An ice cream ball (chocolate or Vanilla)caramel dressing

53. Mixed Ice Cream 5,00

Kaksi palloa( suklaa ja vaniljajtel)kinuski kastikkeella
Two ice cream balls (chocolate and vanilla)caramel dressing

54. Kulfi 6,00

Nepalilaistyyppinenmaitopohjainenjdykejossapistaasimanteliaja cashew
phkinit, maustettukevyestikardemummalla
Very popular Nepalese sorbet made of pistachio and cashew, flavored with
cardamom & saffron

55. Sherpas Chef Special 7,00

Paistettua banaania hunaja ja rommiasiirapissa jteln ja kermavaahdon kera
Fried banana with honey and rum in vanilla ice topped with whipped cream

Side orders

Butter Naan 2,00 ( Include with main

course)

Garlic Naan 3,00

Juusto Naan 4,00

Raita 2,00

Papadum 1,00 - 2 kpl

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Drinks / Juomat

Coca cola, Fanta, Sprite, Mineral Water (0,5 L) 3,20

Appelsiini mehu / Orange Juice ( 0,33L ) 2,50

Maito/Milk (0,33 L) 1,50

(0,5 L) 2,00

Tavalinen Kahvi/NormalCoffee 2,50

Nepalilainen maito tee/Nepalese Milk Tea 3,00

Inkivrill ja vihrell kardemummalla maustettu maitotee.
Tea with milk,spiced with ginger and green cardamom.

Nepalilainen maito kahvi/Nepalese Milk Coffee 3,00

Inkivrill ja vihrell kardemummalla maustettu maitokahvi.
Coffee with milk,spiced with ginger and green cardamom.

Lassi (Sweet yogurt softdrink) (0,4 L) 3,50

Mango Lassi (0,4 L) 4,20

Olut/Beer
Karhu III bottle, 4,6% (0,33 L) 4,20
Karhu III can, 4,6% (0,5 L) 5,20
Upcider, apple or pear bottle 4,7% (0,33 L) 5,00
Gin Long Drink bottle 5,5%, (0,33 L) 5,50
Alkoholitonolut / Non-alcoholic beer (0,33 L) 3,50
Tummaolut/Dark beer can 4,2% (0,44L) 5,90

NepalilainenOlut / Nepalese Beer

Kathmandu bottle 4,8% (0,5 L) 7,90

Khukuri bottle4,7% (0,33 L) 5,50

IntialainenOlut / Indian beer

Kingfisher bottle 4,8% (0,33 L) 5,50

Tikka Gold 5,0% (0,5 L) 7,50

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COCKTAILS & ALCOHOLICS

Sherpa Special coffee 7,00

Nepalese spiced coffee with 4cl whisky
Nepalilaista maustettua kahvia ja 4cl viski

Everestcamp 8,00
4cl Nepali Khukuri rum and honey in hot water topped with dash of black pepper
powder
4cl Nepalilaista Khukuri -rommia ja hunajaa kuumassa vedess. Pll ripaus
mustapippurijauhetta

Sherpa on Top 8,00

2cl gin, 1 cl tequila with orange juice and dash of 1 cl blue curacao liqueur
2cl gini, 1cl tequilaa, applsiinimehua ja 1cl loraus sinist Curacao likri

Extinct Yeti 9,50

Chilled shake of egg, cream, milk, 3 cl Nepalese Rum, 1 cl brandy flavored with
nutmeg
Ravistettu ja jhdytetty kananmuna, kermaa, maitoa, 3cl Nepalilaista rommia
ja 1cl muskotilla maustettua brandy

Irish Coffee 6,50

Coffee, Irish whiskey 4cl and sugar, stirred and topped with cream
Kahvia, 4cl Irlantilaista viski ja sokeria sekoitettuna. Pllkermaa

Dry Martini 6,50

4cl gin topped with lemon with dash of vermouth
4cl gini, loraus vermuttia, pll sitruuna

Gin Tonic 6,00

4cl gin, Tonic water, lemon
4cl gini, tonic-vettjasitruuna

FOR MORE ALCOHOLIC DRINKS: PLEASE ASK FROM

WAITER/WAITRESS

77