Guidelines for developing the competitiveness of the Thai Halal restaurant business
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Abstract
The objectives of this research were 1) to study the business environment of the Thai Halal restaurant business and 2) to determine the guidelines for developing the competitiveness of the Thai Halal restaurant business. It is a mixed method which consists of qualitative research to collect data from structured interviews with 15 Thai Halal food business entrepreneurs and experts using purposive sampling. And analyzing the data using content analysis and quantitative research that data was collected using questionnaires from 400 Thai Halal food business entrepreneurs by purposive sampling and data analysis using descriptive statistics. The results showed that 1) the business environment of the Thai Halal restaurant business in terms of the environment of the Thai Halal restaurant industry in Thailand, the government policy was to promote agricultural products and products with Halal standards. The Thai Halal restaurant business will benefit from government policies that focus on stimulating consumer spending in the country. Consumers still misunderstand the meaning of Halal food and entrepreneurs use technology to create efficiency and apply it to more restaurant management. The competition in the Thai Halal restaurant industry found that the number of new competitors is relatively small. Rivalry Among Existing Firms is low. The bargaining power of suppliers is low too, due to the increasing number of businesses dealing with Halal-certified food. Buyers have high bargaining power. Including the availability of many substitute products and 2) guidelines for developing the competitiveness of the Thai Halal restaurant business, consisting of developing the personal characteristics of entrepreneurs developing business management abilities Both in terms of production, marketing, finance, and preparation for applying for Halal certification.
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