At Banana Kitchen, cuisines prepared by fact-finding

challenges resulting from a highly competitive market of Foreseeing plenty in Cambodia, the restaurateur behind Banana Kitchen, located in a busy neighbourhood of the capital, built the restaurant on findings from detailed research. When a Cambodian businessman, who asked to remain anonymous, opened Banana Kitchen on Street 21 of Tonle Bassac commune, the heart of the main tourist spot in Phnom Penh, he realised that he had become a rival to plenty of other culinary ventures in the area. However, he had already prepared for it, building a foundation on his research to ensure its success. “We have got an outstanding market research team, whose findings have been shaping our restaurant,” says Young Many, the general manager of Banana Kitchen. “For example, we serve mainly Khmer and Thai cuisines because research found that our target group of clients, locals and Asian expats, prefer them to Western cuisines, which also, according to the research, have already been adopted by many restaur