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Home Chefs to Cloud Kitchens:

A Sustainable Model for Sri Lankan

Cuisine in Helsinki

Prabashini Bakeerathan

Bachelor’s thesis

November 2025

International Business

Description

Prabashini Bakeerathan

Home Chefs to Cloud Kitchens: A Sustainable Model for Sri Lankan Cuisine in Helsinki

Jyväskylä: JAMK University of Applied Sciences, November 2025, 53 Pages

Degree Programme in International Business. Bachelor’s thesis.

Permission for open access publication: Yes

Language of publication: English

Abstract

This study highlights the potenal of the Cloud Kitchen plaorm as a plaorm for Sri Lankan home cooks in

Helsinki. This research provides evidence that whether there is sucient consumer demand for Sri Lankan

home-cooked meals delivered through cloud kitchens, the most appropriate business structures to support

home cooks and comply with Finnish regulaons, and the resources needed for parcipaon in such a

scheme.

The results indicates the importance of this study stems from the rapidly expanding cloud kitchen market,

which presents migrant entrepreneurs with exible business models and reduced startup costs. Cloud kitch-

ens can serve as a link between informal cooking and formalized enterprise, parcularly for home cooks

from immigrant communies, while also enhancing the local culinary culture.

A survey of consumers in Helsinki and the surrounding area(n:104), a thorough semi-structured interview

with a Sri Lankan kitchen operator in Helsinki, and an analysis of current scholarly and commercial literature

on cloud kitchen models worldwide were among the mixed methods employed to answer the research

quesons.

The results show that although there is a growing interest in Sri Lankan cuisine, issues with nancial viabil-

ity, regulatory compliance, and training and resource accessibility sll exist. The study oers insights on how

to strike a balance between operaonal viability and cultural authencity, as well as how cloud-based kitch-

ens can be used to promote immigrant culinary businesses in Finland.

Keywords/tags (subjects)

Cloud kitchens, Sri Lankan cuisine, Helsinki, home chefs, food entrepreneurship, immigrant business,

Finnish food regulation, cultural capital, food safety

Miscellaneous (Confidential information)


 
 
Contents 
Introduction................................................................................................................... 3 
1 Background ................................................................................................................ 3 
2 Research gap, objectives, and questions .................................................................... 5 
3 Scope and Limitations ................................................................................................ 6 
Literature Review .......................................................................................................... 8 
1 Cloud Kitchen Business Models and Global Perspectives ............................................ 8 
2 Technological Integration and Platform Dependencies ............................................ 10 
3 Food Safety Legislation and Implementation ........................................................... 12 
4 Summary of the knowledge base ............................................................................. 15 
Methodology ............................................................................................................... 17 
1 Research Design and Philosophy .............................................................................. 17 
2 Data Collection and Sampling ................................................................................... 18 
3 Data analysis ............................................................................................................ 20 
4 Ethical considerations .............................................................................................. 21 
Results and analysis ..................................................................................................... 22 
1 Consumer Market Analysis ....................................................................................... 22 
2 Interview Insights ..................................................................................................... 30 
3 Regulatory Framework Analysis ............................................................................... 33 
Conclusions .................................................................................................................. 36 
Discussion .................................................................................................................... 38 
1 Assessment of Result and Process Quality ................................................................ 38 
2 Theoretical Contributions ......................................................................................... 38 
3 Limitations of the Study and Future Directions ........................................................ 40 
4 Business model development .................................................................................. 41 
References .......................................................................................................................... 45 
Appendices ......................................................................................................................... 50 
Appendix 1. Consumer Survey Questionnaire ...................................................................... 50 
Appendix 2. Cloud Kitchen Operator Interview Protocol ..................................................... 52 
Appendix 3: Regulatory Compliance Checklist ..................................................................... 53 
 
  

2 
 
 
Figures 
Figure 1: Conceptual Framework - Factors Influencing Cloud Kitchen Viability for Sri Lankan Home 
Chefs in Helsinki (created with the support of AI (Claude) for optimized visualization. ............ 15 
Figure 2: Demographic analysis based on respondents' age ..................................................... 22 
Figure 3: Ordering behaviour .................................................................................................... 23 
Figure 4: Trust Factor analysis ................................................................................................... 24 
Figure 5: Customer Interest analysis ......................................................................................... 25 
Figure 6: Menu preferences ...................................................................................................... 26 
Figure 7: Willingness to order ................................................................................................... 27 
Figure 8: Price expectations ...................................................................................................... 28 
Figure 9: Word cloud- interest in immigrant food entrepreneurs in Helsinki ............................ 28 
Figure 10: Word cloud- Concerns about the homemade food business ................................... 29 
Figure 11: Sustainability analysis ............................................................................................... 30 
Tables 
Table 1: Cloud Kitchen Typology and Operational Characteristics (Source: Adapted from Taifa 
(2021), Bose & Chaudhary (2023), Khan et al. (2023) ................................................................. 9 
Table 2: Finnish Food Safety Regulatory Requirements for Cloud Kitchen Operations (Source: 
Finnish Food Authority (2024a, 2024b, 2024c) .......................................................................... 13 
Table 3: Key results analysis ...................................................................................................... 33 
 
 
 
 
 
 

1 Introduction

1.1 Background

Rapid changes have occurred in the global food delivery market as cloud kitchens have gained

popularity as a business model. According to Rout, Dawande, and Janakiraman (2024), cloud kitch-

ens, also known as ghost kitchens or virtual kitchens, are restaurants that only accept deliveries;

they do not have a dine-in area and instead interact with customers online. They are attractive be-

cause they allow culinary entrepreneurs to reduce operating costs and reach a wider audience (Yu-

pardhi, 2023).

According to Lefebvre et al. (2024), rather than investing in traditional restaurant equipment, at-

mosphere, and personnel, cloud kitchens are designed to cook and serve meals through digital or-

dering systems and third-party delivery services.

The number of immigrant home chefs using food delivery services has increased dramatically in

Finland. In Helsinki, the cloud kitchen model may offer Sri Lankan home cooks a way to formalize

their cooking, reach a wider audience, and preserve their traditional culinary customs. Critical ob-

stacles, however, include navigating Finnish regulations, guaranteeing food safety standards, and

obtaining required resources (Deepak, Radhika, Baba, and Chary, 2022; Wulandari, Mukti, & Kiren,

2023).

Helsinki is the first metropolis in Finland and, therefore, an interesting example of a cloud kitchen

as a potential model for ethnic food business. The city's demography has undergone significant

changes, and today, the immigrant population accounts for approximately 17 percent of the met-

ropolitan residents (Statistics Finland, 2023). This diversity creates several opportunities and chal-

lenges for ethnic food entrepreneurs. While consumers' interest in international food is growing,

smaller immigrant communities often struggle to gain the market recognition needed to maintain

and expand their food businesses.

The Tamil and Sri Lankan community in Helsinki is relatively small compared to other immigrant

groups; however, it has its own distinct culinary heritage, a result of the fusion of South Asian

spice cultures and the colonial influences of Portugal, the Netherlands, and the UK. Traditional Sri

Lankan cuisine comprises various types of curry, curry-based dishes with coconut milk, rice-based

alternatives, and delicate fermented side dishes that are unique and truly distinctive in the realm

of South Asian cuisine, as well as in the more famous Thai cuisine. However, its issues are like

those of smaller immigrant populations: a scarcity of these distinct goods, a lack of market

knowledge of their culinary traditions, and the difficulty for local chefs to access commercial food-

service infrastructure.

New technology, shifting customer needs, and a drive for innovation have given rise to innovative

business models that reach a broader audience. Still, digital solutions that merely replicate tradi-

tional service methods do not transform the industry. Startups such as Wolt and Foodora, which

deliver meals through digital platforms, have gained significant popularity in Helsinki. More than

68% of people surveyed there use these services regularly. Due to their success and existing infra-

structure, it is easier for new businesses to enter the market without having to build their own

platforms or find customers from scratch.

Finnish laws prioritize safety and cleanliness, so businesses with the proper knowledge and con-

nections can meet these requirements. These rules help operators prepare, build strong profes-

sional relationships, and operate independently without needing assistance from authorities. This

system helps entrepreneurs organize themselves effectively.

Following the COVID-19 pandemic, delivery-only food services experienced rapid growth as more

people in Helsinki opted for home delivery over dining out. This change has opened new doors for

cloud-kitchen operators and made having a physical location seem less important. Many immi-

grant entrepreneurs used to think a physical space was necessary to be seen as legitimate, but

now the trend looks promising for them in the food industry.

1.2 Research gap, objectives, and questions

Research gap

Although markets, technology, and consumer preferences are continually evolving, minimal re-

search has explored how small ethnic communities utilize cloud-based cooking models as sustaina-

ble business strategies while preserving their cultural identity. Most studies focus on large com-

mercial enterprises or prominent regional ethnic food groups, often neglecting the challenges and

decisions of diaspora chefs in Nordic institutions. This research gap highlights the novelty and sig-

nificance of the present study.

This thesis examines whether and how cloud-based kitchen platforms enable Sri Lankan home

cooks to create sustainable value. It examines how these cooks maintain their culinary traditions

and cultural practices while operating successful businesses, taking into account rules and market

demands. The study covers market demand, operations, regulatory compliance, financial results,

and cultural effects.

As a result, there are gaps in the existing literature, including a lack of clarity on consumer atti-

tudes towards home-prepared ethnic food, a lack of attention to the needs of small-scale immi-

grant food businesses, and a lack of analysis of the extent to which compliance can be used as a

competitive advantage rather than a functional necessity. Moreover, previous research has not

adequately addressed the trade-off between the cultural authenticity of traditional recipes and

cooking skills and the economic scalability and consistency that digital platform businesses re-

quire.

Research Objective

The study aims to contribute empirically and practically by providing a sound empirical basis and

practical advice on how to create an attractive cloud kitchen platform for Sri Lankan cuisine in Hel-

sinki, while combining the theory and practice of immigrant entrepreneurship to offer helpful

guidance on individual entrepreneurial development and more general policy approaches for sup-

porting ethnic food entrepreneurs.

Research Questions

Main research question:

1. How to efficiently onboard the Sri Lankan home chefs in Helsinki city-based food delivery?

Secondary Research Questions:

2. What is the level of consumer demand for Sri Lankan cuisine in the Helsinki market?

3. How can the Sri Lankan home cooks commercialize their culinary skills with respect to re-

source requirements and regulatory compliance needs?

1.3 Scope and Limitations

This study focuses on Sri Lankan food delivery businesses in the Helsinki metropolitan area, lo-

cated in Finland. It utilizes the Finnish law enforcement system, updated for the period 2024-2025,

as the institutional framework. The geographical area in question is the Helsinki, Espoo, and Van-

taa metropolitan area in Finland, which is the most populous urban market for ethnic food prod-

ucts and the development of digital food platforms.

Time of analysis: The study is based on market conditions, demand behaviour, and the institu-

tional context from 2024 to 2025. Although the proposed business model is designed with flexibil-

ity in mind, the short-term durability of specific recommendations may be triggered by rapid tech-

nological and regulatory developments or market shifts.

Cultural relevance: Although the study focuses on Sri Lankan food culture, the methodology and

framework can be adopted to apply to other immigrant ethnic cuisines in the Finnish food indus-

try. However, some of the specific results regarding consumer preferences, ingredient availability,

and cultural context may not be directly transferable to other culinary traditions.

Methodological considerations: Convenience sampling was used to collect data from the target

group. While the sample included some demographic diversity, it did not fully represent the met-

ropolitan Helsinki population. The number of Sri Lankan expatriates surveyed matched the actual

size of this community. The study engaged participants at the community level. Along with the sur-

vey, a semi-structured interview with a cloud kitchen operator provided valuable qualitative in-

sights into business operations and planning. Using both methods enhanced the reliability and va-

lidity of the results.

Regulatory restrictions: The results are evaluated in consideration of the existing Finnish food leg-

islation and the requirements of local authorities. This report does not consider possible changes

in legislation at national, EU, or other transnational levels that could affect the operating condi-

tions of food businesses. Similarly, it also does not analyze tax implications for participants or im-

migration law issues, which may affect the participation of immigrant entrepreneurs in the sector.

Structure of the Thesis

This dissertation takes a step-by-step approach, moving from the theoretical to the empirical level

and then to practical tasks.

Theoretical background (Chapter 2): This chapter reviews research on cloud-based kitchen models,

ethnic food businesses, digital platform economics, regulatory compliance, and cultural capital

theory. It builds a framework to explain how various factors interact to create opportunities and

hinder opportunities for immigrant food entrepreneurs. Methodological Framework (Chapter 3):

This chapter outlines the mixed-methods research, including the development and dissemination

of surveys, the design and implementation of interview protocols, the scope of desk research and

resources, and the analytical methods employed for analysis.

The results analysis, conclusions, and discussion of this study are presented in Chapters 4 through

6. To assess the market potential for Sri Lankan food in Helsinki and pinpoint the operational diffi-

culties experienced by immigrant home cooks, Chapter 4 presents the findings of a mixed-meth-

ods study that combined consumer survey data with interview insights. The responses to the re-

search questions are compiled in Chapter 5. Chapter 6 highlights significant implications, limits,

and recommendations for further study while tying these results to current ideas and past investi-

gations. It gives suggestions for Finnish entrepreneurs, legislators, and support groups, as well as a

workable business model for cloud kitchens in Sri Lanka.

2 Literature Review

2.1 Cloud Kitchen Business Models and Global Perspectives

The recent development of cloud-based kitchens is a paradigm shift in the food service industry

that fundamentally changes market entrance tactics and conventional restaurant operations. The

disruptive potential of these delivery-only businesses in terms of their effects on the operational

economy, consumer behaviour, and the dynamics of competition in the catering industry has been

widely acknowledged in recent research. With websites like Kokit.fi connecting local home cooks—

many of whom are immigrants—with customers, the present trend is expanding in Finland (Kokit,

2023).

Academic literature contains several definitions of cloud kitchens, but more recent studies have

produced a more thorough understanding. These kitchens are referred to as "locations for the

preparation of delivery-only meals that leverage online platforms to receive orders, and third-

party service providers for customer fulfilment without the traditional dine-in venues and front-of-

house operations" (Taifa, 201). This demonstrates cloud kitchens' emphasis on digital technology

and their basic dependence on external platform ecosystems for market access and consumer in-

teraction.

This builds on existing evidence of different types within the cloud kitchen industry, each type has

unique operational structures, ownership arrangements, and market positioning tactics. Single-

brand cloud kitchens function as standalone businesses, focusing on unique culinary styles or eth-

nic cuisines, and are generally run by individual entrepreneurs or small teams seeking to mitigate

financial risks while evaluating market feasibility (Rout & Dawande, 2024). It is especially appealing

to immigrant food entrepreneurs who have specific cultural expertise but lack the necessary funds

for regular restaurant development.

Multi-brand cloud kitchens take a more advanced operational approach, enabling a single opera-

tor to manage multiple virtual restaurant concepts from a single, shared kitchen space. This ap-

proach diversifies income and mitigates risk through a diversified menu, but it presents higher op-

erational complexity than a single brand (Bose & Chaudhary, 2023).

Aggregator kitchens or commissary kitchens are shared-use facilities that rent to food service busi-

nesses (or have revenue-sharing arrangements with them). They make it easier with such facilities

and significantly lower the barriers to entry for low-income enterprises by providing multifunc-

tional solutions, including access to facilities, food transportation services, guidance on govern-

ment regulations, and marketing assistance. (Khan et al., 2023).

Table 1: Cloud Kitchen Typology and Operational Characteristics (Source: Adapted from Taifa

(2021), Bose & Chaudhary (2023), Khan et al. (2023)

Cloud Kitchen type

Single-brand Cloud

kitchen

Multi-brand cloud

kitchen

Aggregator/

Commissary

Kitchen

Operational model

Standalone operation

focused on one cui-

sine/brand

Multiple virtual res-

taurants from one

kitchen

Shared facility with

multiple operators

Target market

Niche ethnic food

consumers

Diverse consumer

segments

Multiple entrepre-

neurs and brands

Key advantages

Lower initial invest-

ment; focused brand

identity; cultural au-

thenticity

Revenue diversifica-

tion; risk mitigation;

operational efficiency

Lowest barriers to en-

try; shared resources;

regulatory support;

networking

Primary challenges

Limited revenue di-

versification; high de-

pendency on a single

concept

Complex operations,

brand dilution risks,

and higher manage-

ment demands

Limited operational

control; revenue shar-

ing; potential brand

conflicts

Suitability for immi-

grant entrepreneurs

High - Allows cultural

specialization and au-

thentic recipe preser-

vation

Medium - Requires

significant operational

expertise and re-

sources

Very High - Ideal en-

try point with built-in

support systems

Operational Efficiency and Cost Structure Analysis

The economic viability of cloud kitchens stems from their ability to eliminate the multiple cost cen-

tres associated with traditional restaurants while maintaining the capacity to generate revenue.

Research shows notable cost advantages in areas such as rental costs, staff expenses, energy con-

sumption, and investment in fixed equipment compared to full-service facilities (Deepak &

Radhika, 2022).

Conversely, cloud kitchen operations must require a more deliberate approach to cost control, as

they rely heavily on delivery logistics and specialized packaging. Unlike dine-in restaurants, which

benefit from walk-in guests and shared service expenses, cloud kitchens must devote more re-

sources to delivery platform fees, digital marketing, and packing materials. To sustain profitability,

operators must regularly evaluate operational efficiency and client acquisition expenses (Deepak

& Radhika, 2022).

Traditional restaurants lack this because whenever one order requires packaging, a unique packag-

ing solution must also be created due to the varying shapes and sizes of foodstuffs (Cao et al.,

2024). This often means that the operation must bring in specialist packaging equipment forms

suitable for shipping outside our city (Gahane et al., 2025). Additionally, acquiring customers may

be more expensive than in traditional restaurant models due to the absence of walk-in traffic and

physical brand presence. In cloud kitchen operation, the use of the Six Sigma method has the po-

tential for further optimization and cost savings in operation." The use of case studies demon-

strates that the application of Six Sigma concepts by employees (IAS, 2023) has resulted in signifi-

cant improvements in process efficiency, waste reduction, and quality consistency.

2.2 Technological Integration and Platform Dependencies

Advanced technical infrastructure that goes beyond conventional point-of-sale systems is neces-

sary for contemporary cloud-based culinary operations. With each digital platform having its own

price structures, visibility algorithms, customer profiles, and operational limitations, operators

must manage intricate interactions across several platforms (Wulandari et al., 2023). In the food

and beverage business, digitizing and cloud-integrating the kitchen is a major competitive ad-

vantage.

According to research, big meal delivery services continue to hold a sizable portion of the industry

in many different regions and are essential as middlemen between cloud-based kitchens and con-

sumers. Ordering, payment processing, logistics, marketing visibility, customer feedback, and data

analytics are all managed by these platforms (Trinidad & Cadania, 2023). However, there are ad-

vantages and disadvantages to this dependency, since it provides immediate access to markets but

also imposes high commission rates and restricts the development of direct client relationships.

Opportunities and Challenges in Digital Market Integration

Cloud services have grown significantly because of the introduction of digital commerce platforms

like the Open Network for Digital Commerce (ONDC) and other trends. According to research stud-

ies, the advantages of implementing ONDC include increased profit margins, independence from

reliance on a single platform, and growth channels that may help even tiny businesses expand into

massive corporate empires (Long, Khoi, & Truc, 2024).

Real integration into digital commerce networks, however, requires a substantial investment in

technology, knowledge of regulatory compliance, and the capacity to standardize processes. For a

low-income immigrant entrepreneur looking to open an ethnic restaurant, this might be particu-

larly difficult.

Cultural Authenticity, Consumer Attitudes, and Demographic Influences

Customer impressions are impacted by several elements, such as cultural norms, demographic

traits, and the speed at which technology is developing. According to research on gender and mar-

ital status, different client groups differ significantly in terms of order patterns (e.g., neighbour-

hood cafes or popular restaurant chains), expectations for service quality (high or low), and levels

of satisfaction with the experience (Pookalangara et al., 2023).

According to this model (Verma & Yadav, 2025), culture and economic background must be con-

sidered when planning a market's development. Studies in various market environments have

demonstrated the importance of adopting culturally sensitive marketing and consumer service

technologies for the giant. In terms of traditional food delivery and dark kitchen outlets, consumer

awareness of these topics varies with age (Nield et al., 2025). These observations suggest that

there remains considerable room for educating consumers and creating new markets – especially

in the cloud kitchen environment, which is still in its early stages of development. In terms of tradi-

tional food delivery and dark kitchen outlets, consumer awareness of these topics varies with age

(Nield et al., 2025). These observations highlight the fact that we are still in the early days of this

cloud-cuisine type environment, with considerable room for consumer education and new market

development.

However, in the cuisine (and therefore expectations), it is those differences that pose a problem

for companies using cloud kitchen technology to challenge us: ones that target ethnic food. More-

over, studies on causality and culinary style suggest that the link between the use of online kitch-

ens among consumers can also be influenced by power and moral identity (Leung et al., 2023). The

results of this study highlight the critical role of food authenticity and culinary branding among

ethnic cuisines.

Preserving cultural integrity versus. Regional methods, elements, and facilitating customer educa-

tion for pickup, where adapting to the rise of delivery-tolerant collection form is all about. The

study on cloud-connected millet-based enterprise models is like those characterized by complex-

ity, centered around traditional food constructs, and appealing to followers of conceptualization

approaches, such as those emphasizing cultural significance and nutritional sovereignty (Bose &

Chaudhary, 2023).

2.3 Food Safety Legislation and Implementation

Regulations pertaining to cloud kitchens vary greatly between nations. The European Union has

extensive regulations on consumer protection, traceability, and food safety. Hazard Analysis and

Critical Control Points (HACCP) systems, which entail evaluating risks, locating control points, and

keeping thorough records, must be implemented by operators. Online meal delivery services face

food safety issues, according to research, which highlights the necessity of strict laws and govern-

ment supervision to safeguard customers (Dai & Wu, 2023). Strict adherence to food safety regula-

tions is crucial since cloud kitchens do not have direct consumer oversight.

Establishing a viable microbusiness that specializes in home-cooked meals requires adherence to

strict Finnish food standards and resource constraints. Like all professional food production,

homemade food is regarded as a registered food business under Finnish legislation (Finnish Food

Authority, 2024a). Before starting operations, cooks must inform municipal food control authori-

ties, according to the Finnish Food Authority (2024a). Additionally, according to regulatory guide-

lines, residential kitchens are typically too small for large-scale manufacturing, which limits the

size of these firms (Finnish Food Authority, 2024b).

According to Finnish legislation, workers must have the necessary training, and anybody who han-

dles perishable goods needs to have a health passport (Finnish Food Authority, 2024c). Resourcing

restrictions pose serious difficulties in addition to regulatory compliance. High running costs are a

common complaint among immigrant restaurant entrepreneurs. Investments in equipment, de-

pendable suppliers, and even commercial kitchen rentals are necessary for business expansion.

Careful financial preparation is crucial since immigrant entrepreneurs sometimes rely on personal

networks or partnerships due to limited capital availability.

Table 2: Finnish Food Safety Regulatory Requirements for Cloud Kitchen Operations (Source: Finn-

ish Food Authority (2024a, 2024b, 2024c)

Requirement

Category

Specific Requirements

Timeline

Responsible Author-

ity

Implications for

Home Chefs

Business

Registration

Registration with the Finn-

ish Patent and Registration

Office and the Municipal

Health Authority notifica-

tion

Minimum 4

weeks before op-

erations

Finnish Patent and

Registration Office;

Municipal health au-

thority

Formalizes business

structure; estab-

lishes legal compli-

ance baseline

Premises

Approval

Food premises registration

with an Initial premises in-

spection and

facility cleanliness stand-

ards

Before

commencing op-

erations

Municipal health au-

thority

May require transi-

tion from home to

commercial kitchen

space

Food Safety Sys-

tems

HACCP system develop-

ment, documentation, and

traceability with regular

compliance monitoring

Ongoing

requirement

Finnish Food Author-

ity; Municipal in-

spectors

Requires training

and a systematic ap-

proach to food

safety

Personnel

Requirements

Hygiene passport for all

food handlers and food

safety training

Before

handling food

Approved training

providers: Finnish

Food Authority

Standardizes safety

knowledge across

cultural backgrounds

Supplier

Management

Approved supplier docu-

mentation, ingredient

traceability, and quality ver-

ification

Ongoing

requirement

Finnish Food Author-

ity

May limit access to

traditional/ethnic in-

gredient sources

Insurance & Lia-

bility

- Business liability insurance

- Product liability coverage

Before opera-

tions

Private insurers

Additional opera-

tional cost consider-

ation

Municipal Health Authority Oversight

As the main point of contact between law enforcement and food establishments, municipal health

services do initial inspections, keep an eye on company compliance, and investigate customer

complaints or safety issues. The frequency and intensity of inspections are determined by the pro-

ject's size, the risk assessment, and the compliance history.

Municipal inspections of cloud kitchens evaluate the facility's hygiene, equipment upkeep, food

handling protocols, and record-keeping techniques. Additionally, the inspectors usually deal with

small firms, giving them the time and space to resolve any problems instead of imposing fines right

away.

Good communication with municipal health authorities and maintaining accurate records can facil-

itate a smooth approval process, minimize operational difficulties, and provide access to regula-

tory guidance when initial questions arise. This approach involves adhering to all regular compli-

ance by actively meeting requirements.

Hygiene Passport Requirements

Hygiene passes, including safe food handling concepts, identifying bacteriological dangers, main-

taining personal hygiene, and preventing contamination, are mandatory for commercial food han-

dlers in Finland. All employees who handle, prepare, and serve food are covered by the hygiene

passport.

By standardizing training, the hygiene passport system guarantees that everyone handling food

has the same fundamental understanding of safety, independent of experience or cultural back-

ground. This standardization guarantees that ethnic food operators receive regular training to in-

tegrate modern safety procedures with their traditional culinary expertise.

2.4 Summary of the knowledge base

Although Significant research gaps still exist despite the increased interest in cloud-kitchen busi-

ness models and ethnic food firms. There has not been much scientific research on the connection

between immigrant-run food enterprises' financial success and cultural preservation. Most of the

current research examines cloud kitchens mostly from a commercial perspective, focusing on prof-

itability and efficiency. Because of this, important factors like cultural authenticity, social impact,

and the long-term viability of ethnic food entrepreneurs are frequently disregarded, as the litera-

ture study points out.

Figure 1: Conceptual Framework - Factors Influencing Cloud Kitchen Viability for Sri Lankan Home

Chefs in Helsinki (created with the support of AI (Claude) for optimized visualization.

Furthermore, despite their distinct difficulties with resources, legal frameworks, and market posi-

tioning in comparison to bigger businesses, little study has been done on small-scale entrepre-

neurs, especially migrant entrepreneurs. Policymakers, community groups, and support agencies

who want to encourage economic integration and cultural preservation through ethnic cuisine en-

trepreneurship must close this gap. With its own regulatory frameworks, consumer habits, and im-

migrant community dynamics, the Nordic area is mostly ignored when it comes to cloud kitchens.

The development of marketing strategies that are sensitive to the local and cultural demands of

ethnic food entrepreneurs in these contexts is hampered by this lack of study.

Environmental, operational, resource, and cultural considerations all affect how well cloud kitchen

models work for Sri Lankan home cooks in Helsinki. This analysis shows how cloud kitchens are

changing the food service sector. These approaches present operational, legal, and cultural obsta-

cles as well as possibilities for ethnic food businesses. Success requires maintaining cultural au-

thenticity, adhering to food safety rules, and using technology effectively. Future studies should

look at the connection between cultural heritage and economic performance, especially for immi-

grant business owners functioning in various market and regulatory environments.

3 Methodology

3.1 Research Design and Philosophy

This study uses a mixed-methods approach to document the qualitative context of the Sri Lankan

cloud kitchen in Helsinki as well as the quantitative demand. The study aims to gather systematic

information that addresses practical issues faced by businesses and policymakers, employing a de-

scriptive and post-positivist design (Creswell & Plano Clark, 2007; Feilzer, 2010; Johnson &

Onwuegbuzie, 2004). Aiming to collect methodical, empirical data to inform decision-making,

while acknowledging that social knowledge is inherently flawed and context-dependent, the meth-

odology is descriptive and grounded in a post-positivist framework (Creswell, 2014).

Customer preferences, market trends, and operational challenges, without altering variables,

make descriptive research appropriate for examining existing phenomena (Salkind, 2010). This

study employs in-depth interviews to gather operational, cultural, and regulatory insights, in con-

junction with survey data, to assess market size and preferences, all in accordance with the prag-

matic paradigm of Creswell. Methods that yield transferable results have been highlighted, as the

objective is to achieve actionable knowledge.

Improves reliability and validity through triangulation, utilizing both qualitative and quantitative

methodologies (Greene, Caracelli, & Graham, 1989; Tashakkori & Teddlie, 2003). The survey

measures demand trends, whereas the interview elicits in-depth information about cultural, oper-

ational, and regulatory difficulties. The complementarity of methodologies is essential to mixed-

methods research designs.

The development of cloud kitchens by Sri Lankan chefs is based on the descriptive project's re-

search methodology, which includes thorough documentation, analysis of consumer preferences,

market conditions, and operational requirements. Furthermore, descriptive research is essential

when the goal is to learn about what already exists rather than to test specific theories or establish

cause-and-effect relationships. It is easier to understand the Helsinki food supply sector, the viabil-

ity of the business model, the potential for entrepreneurship among the Sri Lankan community,

and the legality of the legal arrangements when the descriptive technique is used instead of exper-

imental manipulation or the collection of long-term data, which would otherwise be outside the

scope of the thesis.

3.2 Data Collection and Sampling

Data Collection Methods

Mixed methods have been employed to gather data, enhancing reliability and triangulation, while

also ensuring comprehensive coverage of the various facets of the research problem. Initially, the

mixed-methods design maintains consistency while addressing the research questions with their

own methodological approaches (Creswell, 2014; Johnson & Onwuegbuzie, 2004).

Primary data collection

A structured online survey was used as the primary data collection tool (n = 104) to collect quanti-

tative data on consumer interest in Sri Lankan food, consumer behaviours on food delivery plat-

forms, price sensitivity, trust issues, and demographic information from Helsinki and its surround-

ing areas. Collect more information, the survey included several open-ended questions in addition

to the standard closed-ended ones (Appendix 1).

The questionnaire was developed in stages: first-draft questions were developed after peer re-

view, reviewed by the thesis advisor, pilot-tested with a small sample of participants, and refined

based on feedback and analysis of the replies. Creswell (2014) pointed out that this design should

be founded on, validated, and pilot tested using proven quantitative research methodologies. The

25 questions in the final variable questionnaire were divided into sections on demographics, eat-

ing habits, attitudes towards ethnic cuisine, knowledge of Sri Lankan cuisine, and acceptance of

the cloud kitchen platform. The online survey collected both closed-ended and open-ended data

and was disseminated through student networks, social media, and community organizations.

The semi-structured interview provided qualitative views from an experienced cloud kitchen oper-

ator in Helsinki. Semi-structured interviews strike a balance between flexibility and comparability,

allowing participants to provide more detailed accounts of their experiences (Kvale, 1996; Rubin &

Rubin, 2012). Thematic analysis was employed to identify recurring patterns and themes within

the interview data (Braun & Clarke, 2006). The stakeholder interview provided qualitative depth

and context for the work. A semi-structured interview was conducted by telephone with a profes-

sional cloud computing operator in Helsinki. The interview explored motives, cultural factors, op-

erational challenges, and regulatory experiences that are difficult to capture in a survey. Thematic

analysis was employed to identify patterns in the data collected from the interviews, following a

prepared protocol (Appendix 2) that allowed for a flexible discussion of unforeseen issues as the

interview progressed. The interview was focused on issues such as quality consistency, food

safety, market demand, and the need for support to be provided.

Secondary data collection

Secondary research was added to the primary data. Government guidelines and official publica-

tions of the Finnish Food Authority (Ruokavirasto) have also been consulted for mapping the rules

on small and medium-sized kitchens, HACCP, hygiene requirements, and food business establish-

ment. Commission plans and co-location plans (Finnish Food Authority, 2024a, 2024b, 2024c). This

desk study clarifies the industrial context and legal framework in which Sri Lankan entrepreneurs

must operate. For example, Finnish legislation requires all food establishments handling perisha-

ble goods to register with the local government and to implement an internal control system

based on HACCP. Additionally, to augment and corroborate the results of the primary data, a doc-

ument analysis was conducted (Bowen, 2009).

Sampling

The study employed a non-probability convenience sampling technique, which is suitable for ex-

ploratory research where population characteristics are not well-defined (Etkan, Musa, and Alkas-

sim, 2016). The survey included residents of Helsinki and its surrounding areas (both Finnish and

foreign nationals) aged 18 and over, who represented potential customers of catering services. A

sample selection strategy based on convenience (promotion online and offline for four weeks) was

used to reach a total of 100 respondents. Efforts were made to integrate the various de-

mographics (age, nationality) to increase representativeness. Although the non-probability sam-

pling limits the statistical generalization, it has provided sufficient data to establish clear patterns

and a profile of segmentation (Creswell, 2014). All data in the study were anonymous, and partici-

pation was voluntary with informed consent (participants were informed about the study's pur-

pose). Using purposive sampling, an experienced cloud kitchen operator was chosen for the quali-

tative component. Participants are guaranteed to be information-rich instances pertinent to the

study issue using purposeful sampling (Patton, 2002).

The interviewee has been selected based on expertise. The cloud kitchen operator has several

years of experience in operating a cloud kitchen platform. Interviewee recruited through commu-

nity contact. Verified informed consent was obtained; the participant was assured that their iden-

tifying details would be anonymized and informed of the study's purpose. They were then re-

quested to grant permission to record the interview for research purposes.

3.3 Data analysis

To increase the validity and dependability of the findings, the investigation employed a systematic

methodology that integrated both quantitative and qualitative techniques. The study combined

insights from expert interviews with numerical data from the consumer survey using a mixed-

methods methodology. This approach accurately reflected both market behaviour and entrepre-

neurial experiences and contributed to a full grasp of the study objectives.

The quantitative survey results were compiled and interpreted using descriptive statistical analy-

sis. Trends in customer sentiments regarding Sri Lankan food, purchase patterns, and de-

mographics were identified using frequencies and percentages. Key data, including interest levels,

trust factors, and pricing predictions, were presented in charts and tables that demonstrated

these trends. This descriptive method was chosen to clearly explain the observed facts without

drawing intricate conclusions about causal linkages.

Thematic content analysis was used to analyse the qualitative data from the semi-structured ex-

pert interview in accordance with Braun and Clarke's (2006) six-step methodology (Jordan & Farry,

n.d.). To make sure the information was familiar, the transcript was examined several times. To

record important ideas, such as motives, difficulties, and tactics in cloud-kitchen operations, codes

were developed. Following that, these codes were grouped into more general themes that repre-

sented recurring trends in the data. To integrate both viewpoints and offer a more comprehensive

understanding of the study findings, the selected themes were contrasted with the survey data.

3.4 Ethical considerations

The ethical conduct of the research has been duly considered at all stages of the design, data col-

lection, analysis, and reporting of the study, to protect participants from harm, inform them of

their consent, protect their identity, and ensure that any proper resulting research is carried out

for the benefit of society rather than for its detriment. These principles adhere to international re-

search ethics guidelines, including the Belmont Report and the Declaration of Helsinki (Orb, Eisen-

hauer, & Wynaden, 2001; Israel & Hay, 2006).

All participants were provided with a detailed explanation of the study, including its objectives,

data collection procedures, participation duration, risks and benefits, the right to remain silent,

and the right to withdraw from the study at any time. The anonymous nature of the survey re-

sponses meant that personal identifiers could not be associated with the answers (Bryman, 2016;

BERA, 2018). The respondent wrote the consent, and respondents were asked to give implicit con-

sent by completing a voluntary questionnaire after reading the information website (Bryman,

2016; British Psychological Society, 2021). IP addresses and other technical identifiers were not

saved or examined (Israel & Hay, 2006). The survey posed no more than a minimal risk to partici-

pants, beyond what they would encounter in daily discussions about sharing opinions. The risk

management strategies included flexibility in planning to minimize disruption to participants'

schedules, as well as a wide range of confidentiality provisions and neutral wording to avoid re-

questing information that could cause professional problems (Orb et al., 2001).

All methods have been carried out in accordance with the ethical guidelines provided by JAMK and

with existing Finnish legislation on human subject research (TENK, 2019). This undergraduate dis-

sertation research was not subject to formal ethical review by the Ethics Committee; however, the

author voluntarily adhered to internationally recognized best practices in social science research

ethics (Israel & Hay, 2006; BERA, 2018; British Psychological Society, 2021).

According to institutional and national regulations, these practices prioritize confidentiality, volun-

tary consent, respect for participants, and responsible data handling (TENK, 2019).

4 Results and analysis

This chapter presents the results of a survey of consumers (quantitative data) and an interview

with a cloud kitchen operator (qualitative data), both conducted in Helsinki. The survey results are

summarized in descriptive statistics and tables. The insights of the interview are discussed in the-

matic categories. Where appropriate, quantitative and qualitative results are integrated to give a

coherent picture of the market situation, consumer preferences, and the industry's perspective.

4.1 Consumer Market Analysis

Demographic profile

The sample (n = 104) was skewed towards young and middle-aged adults, which is in line with the

profile of active food service users. As shown in the chart below, the largest age group was the 26–

35-year-olds (44 percent), followed by the 18–25-year-olds (26 percent) and the 36-45-year-olds

(23 percent). Fewer respondents fell within the 46 -60 age range (7); none were elderly.

Approximately one-third of the respondents (n = 104) identified as Finnish in terms of nationality.

The other participants represented a wide range of backgrounds (Russian, Asian, and African), re-

flecting the multicultural nature of Helsinki and the surrounding Helsinki area. (Sri Lanka, for ex-

ample, accounted for about 14 percent and India for 7 percent; the rest were scattered across the

26%

44%

23%

Age group

18-25

26-35

36-45

46-60

Figure 2: Demographic analysis based on respondents' age

rest of the world.) Most of them (82 percent) lived in Helsinki, Espoo, and Vantaa, while the re-

mainder were from nearby towns and villages. (Only the Helsinki, Espoo, and Vantaa regions are

covered in this report.)

Ordering Behavior and Platform Preferences

Most respondents replied because they often use food delivery applications. The table below sum-

marizes the frequency of orders. Approximately 48 percent of the respondents had never used a

delivery app, 34 percent used it one to two times a month, 38 percent used it occasionally (three

to six times a month), and 24 percent used it once a week or more frequently.

Figure 3: Ordering behaviour

Respondents typically selected several distribution platforms they utilize. Wolt and Foodora were

the most popular services, utilized by around 74% and 71% of respondents, respectively. Fewer

people utilized their own restaurant-ordering apps (3). These results suggest that agreements with

significant users (Wolt and Foodora) would have reached many local customers.

4.80%

33.70%

37.50%

20.20%

3.80%

Order Frequency

Never

Rarely (1–2 times/month)

Occasionally (3–6 times/month)

Frequently (1–3 times/week)

Very frequently (4+ times/week)

Trust and Safety Perceptions

Respondents (n=104) rated different factors as important in the choice of food supply. On a scale

of 1 to 5 (where 1 = no importance and 5 = very important), the average score was highest for

price, delivery speed, hygiene, and food safety. Hygiene and food safety received an average score

of around 4.6 out of 5, indicating that it is a significant concern (almost all respondents scored 4 or

5). Price and speed were also around 4.7 and 4.6, respectively. Factors such as the variety of meals

and eco-friendly packaging were rated slightly lower (4.2-4.3), but still higher than neutral.

When asked what would make them believe that food prepared by a certified home cook would

be trustworthy, respondents most often referred to personal recommendations and online re-

views. Seventy-six percent said that recommendations from friends and family would increase

trust, and 67 percent mentioned positive online reviews and ratings. Official certification or in-

spection by the authorities was also necessary (60 percent of the respondents). A strong social

media presence contributed around 58 percent of the trust. Visible health claims (example, a pu-

rity rating) were less frequently reported (31%).

76%

67%

60% 58%

31%

10%

20%

30%

40%

50%

60%

70%

80% Trust factor

Recommendation from

friend/family

Positive online reviews/ratings

Official certification/inspection

Social media presence (videos,

etc.)

Visible hygiene credentials (e.g.

sticker)

(Other reasons, “taste”, etc.)

Figure 4: Trust Factor analysis

These results demonstrate that formal trust signals (certification, evaluations, and recommenda-

tions) have a significant influence on customer confidence in cooked meals at home. In addition

to the substantial priority placed on sanitation, the poll found that clients want explicit confirma-

tion of safety and quality (by regulation and favourable feedback) before ordering from any chef.

Interest in Sri Lankan Cuisine

Forty-three percent of those polled(n=104) indicated they were highly interested in sampling Sri

Lankan home-cooked meals, while 38 percent were just mildly interested. As the graph below

shows, only 1% stated they were not interested. This high level of interest (more than 80% are at

least moderately interested) indicates a big potential market among local inhabitants.

Figure 5: Customer Interest analysis

Notably, even individuals who had not tried Sri Lankan cuisine (almost fifty percent of the re-

spondents) showed a strong interest in the future. Most respondents who experienced Sri Lankan

meals before offered positive reviews (excellent or good). This suggests that favourable word of

mouth and repeat orders are likely if authentic Sri Lankan food is consumed more widely.

42%

38%

19%

Interest in Sri Lankan Cusine

Very Interested

Somewhat interested

Neutral

Not interested at all

Menu Preferences

The multi-select question on Sri Lankan dish interest revealed the following key items among Hel-

sinki respondents (n=104): Approximately 75 responders (72.1%) chose Sri Lankan Street cuisine,

with kottu and rolls being the most popular options. Curry with rice was selected by around 48 re-

spondents (46.2%), mild cuisine was chosen by around 41 respondents (39.4%), and approximately

21 respondents (20.2%) chose spicy foods.

Figure 6: Menu preferences

The results suggest that street food, rice, and curry are the most popular options among the par-

ticipants. Spice tolerance is mixed; thus, having both moderate and hot options is advisable. Vege-

tarian/vegan choices generated significant interest in the entire dataset and should be added to

reach a larger client base.

Willingness to order

A consistent topic was the significance of official certification for home chefs. Only 4% of respond-

ents flatly refused to order from a home chef, while 87% said they would consider using their ser-

vices under certain conditions. Official health authority certification/inspection was the most

trusted indicator (81%), followed by web reviews (68%), friend recommendations (61%), and visi-

72.10%

46.20%

39.40%

20.20%

0.00%

10.00%

20.00%

30.00%

40.00%

50.00%

60.00%

70.00%

80.00% Menu

preferences

Sri Lankan Street foods Kottu,

Rolls)

Rice and curry

Mild spiced food

Spicy food

ble hygiene credentials (58%). A robust social media presence (45%) and chef background infor-

mation (39%) were also desired. In summary, official compliance (for example, a registered

kitchen) is the strongest indicator of trust.

Figure 7: Willingness to order

Pricing Expectations

On the price spectrum, 46.2% expressed their expectations for the price range of €8-€10. 44% of

respondents were ready to pay €10-12 for a Sri Lankan main meal, while 23% stated "over €12"

and 13% chose less than €8. This suggests that immigrant-owned cloud kitchens may charge prices

comparable to those of mid-range restaurants, particularly when they offer high-quality food.

Many respondents (67%) stated that cheaper prices, more genuine flavours, or health advantages

would encourage them to choose home-cooked meals over restaurants, emphasizing the im-

portance of combining competitive cost with cultural authenticity. These results are consistent

with those from surveys in other markets.

81%

68%

61% 58%

45%

39%

10%

20%

30%

40%

50%

60%

70%

80%

90% Factors

Certification or inspection by

authourities

Online reviews and Ratings

Friends recommendations

Visible hygiene credentials

Social media presence

Known vendor

Figure 8: Price expectations

Acceptance of immigrant entrepreneurs

Most respondents (n = 104) provide a favourable response to the open-ended question. Do you

want to see more immigrant-owned food companies in Helsinki? Why, or why not? It is clearly dis-

played in the following graphic as a word cloud.

Figure 9: Word cloud- interest in immigrant food entrepreneurs in Helsinki

13%

46.20% 44%

23%

10%

15%

20%

25%

30%

35%

40%

45%

50%

Pricing

under €8

€8-€10

€10-€12

Over €12

Concerns about the Homemade food business

The primary concerns of most responders are hygiene and food safety, while several Finns and

Russians also expressed concerns about allergies.

Figure 10: Word cloud- Concerns about the homemade food business

Sustainability

The average rating for the sustainability question, regarding the importance of sustainability (for

example, reducing food waste and using reusable packaging) when ordering meal delivery, is 4.28.

Respondents (n:104)

Figure 11: Sustainability analysis

4.2 Interview Insights

The following is a theme-based organization of the cloud kitchen operator's responses. The key

points summarized reflect the observations of an experienced local entrepreneur regarding de-

mand trends, operational needs, and challenges.

Market demand and opportunities: The operator reported that demand for ethnic cuisines (in-

cluding Sri Lankan) is constantly growing. “The demand is definitely growing, especially among

younger Finns and international students. They are curious to try new cuisines, such as Sri Lankan,

Thai, and Middle Eastern food. I think this trend will continue.” Many customers actively request

authentic rather than adulterated food, as stated by the operator. The interview confirmed the

survey results on the niche of Sri Lankan cuisine, which has a unique taste that differs from Indian

cuisine, and, if marketed well, may constitute a niche.

Operational success factors, including consistency and speed, are the critical aspects highlighted

by the operator in his statement, “Speed, consistency, and packaging. Customers expect delivery

in less than 40 minutes, and the food must arrive hot and looking good,” which clearly explains the

same. To ensure that standardized, high-quality recipes and portions are used in the kitchen. He

monitors customer reviews daily because even a few negative reviews can harm his business on

0% 3.30%

18.30%

25.80%

52.50%

Sustainabilty

(e.g., low food waste, reusable packaging)

Not Important

Slightly Important

Moderately Important

Important

Very Important

the app platform. The branding elements (applications, photos, and descriptions) were also men-

tioned: attractive pictures and clear descriptions of the products help to attract customers. In prin-

ciple, the top success factors highlighted were consistency in quality and reliability of delivery,

which aligns with the survey's emphasis on hygiene and delivery speed.

Platform and cost problems: reliance on third-party delivery applications has been described as a

double-edged sword. “High commission rates of up to 20–30% pressure small operations — but

the visibility the platforms give is hard to replace.” However, such platforms also offer valuable

visibility, which is challenging to achieve in other ways. Competition is fierce: if the quality of the

food or the reviews deteriorates, the app's algorithm quickly lowers the vendor's profile. This un-

derlines the quantitative finding that strong social evidence (reviews, recommendations) is im-

portant. The operator stated that moderate prices and occasional promotions were necessary to

attract and keep customers on these applications.

Regulatory and safety standards: The operator strictly complies with the Finnish food safety legis-

lation (for example, registration with the Food Authority, implementation of HACCP protocols, and

labelling of allergens. “The main issues are language, bureaucracy, and costs. Many underestimate

how strict and expensive compliance is in Finland compared to their home countries”. Further-

more, he noted that the regulatory framework was stringent and could be challenging for new en-

trants. Language barriers and bureaucratic requirements (paperwork, passports, inspections) were

cited as barriers for immigrant entrepreneurs. He recommended that cooks attend official training

courses and invest in proper kitchen equipment so that they can comply with the rules from the

start. This topic complements the survey finding that official certification and visible hygiene prac-

tices are key factors in terms of customer confidence.

Support and training needs: Several forms of support have been identified. “Go to the Food Au-

thority training sessions, invest in proper kitchen facilities from the start, and learn from other im-

migrant entrepreneurs who are already successful.” The operator mentioned that many ethnic

food businesses need help with digital marketing (dealing with menus, ordering, and using social

media) and with understanding local laws. It proposed that affordable shared kitchens (reducing

capital costs) and mentoring or peer-based networks would be helpful. At the systemic level, sim-

plifying bureaucratic processes and providing guidance in multiple languages could reduce barriers

to entry. This aligns with general trends in immigrant entrepreneurship: access to business training

and infrastructure can increase the success rate of immigrant entrepreneurs.

Integration of Quantitative and Qualitative Results

Overall, the respondents' views support the survey results. For instance, both emphasized that

food safety and consistency are non-negotiable, reflecting a high level of concern for hygiene

among consumers. The operator also stresses the importance of strict quality control, as indicated

in the survey. Fast delivery and high-quality packaging were the standard in both datasets, as de-

sired. The strong interest expressed in Sri Lankan cuisine in the survey concurs with the operator's

comments on the growing demand for authentic ethnic food. Where differences appear, they

complement each other rather than oppose.

The survey showed that price is a major consumer consideration; the operator explained this by

pointing out that commission fees are a pressure on cloud kitchens to maintain price competitive-

ness, for example. The survey highlighted the importance of trust signals (certification, reviews),

and the conversation revealed the underlying reason - regulatory compliance is indeed rigorous,

which makes these certificates meaningful.

The combination of the qualitative assessment by the operator and the quantitative statistics pro-

vides a clear picture. If Sri Lankan cloud kitchens in Helsinki can consistently serve an authentic,

excellent cuisine, they have a good chance. Strict hygiene standards, the guarantee of prompt de-

livery, the determination of reasonable rates, and the promotion of customer confidence through

accreditation and positive reviews are all key factors in achieving success. To maximize this poten-

tial, entrepreneurs will likely need assistance with navigating the rules and optimizing their web-

sites for optimal performance.

Table 3: Key results analysis

Aspect

Survey Results

Interview Insights

Demand for ethnic cuisine

~80% interest in Sri Lankan

meals, and many have never

tried before

Demand is growing among

youth and students, and Sri

Lankan cuisine has a special

niche

Quality requirements

Hygiene/safety is rated as a

high concern, and a fast deliv-

ery option is picked as an es-

sential factor.

Emphasized standardized reci-

pes, speed (<40 min), and

packaging as important

Platform usage

Wolt/Foodora

Relies on Wolt/Foodora but

notes high commissions

Trust factors

Certificates, reviews, and rec-

ommendations build trust

Agrees that formal certifica-

tion is crucial for customer

trust

Challenges for chefs

Some concerns about safety

and hygiene practices are of

general interest to home

chefs.

Regulatory compliance and

language are significant hur-

dles to overcome.

Support needs

(not asked for)

Seeking help with marketing,

compliance training,

and budget-friendly kitchens

is a good idea.

4.3 Regulatory Framework Analysis

The start of any food business in Finland requires strict compliance with EU and national food

laws. The EU General Food Law lays down the principles of safety, traceability, and transparency

for all food sectors. At the national level, the Finnish Food Inspection (Ruokavirasto) applies the

registration and hygiene standards to all establishments. Key requirements include registering

food establishments (through municipal notification), developing and documenting a plan for self-

inspection (HACCP), obtaining hygiene passports for staff, and preparing for health inspections.

Even small operators (domestic or small-scale) need to comply with this requirement.

Fortunately, Finnish regulators tend to emphasize support rather than punishment for small busi-

nesses. Municipal food inspectors are usually available for advice during the pre-opening phase of

the plant. For example, they may help determine whether a home kitchen is considered a food

premise or not (in some cases, very small producers may not require any authorization but still be

unable to market without at least notification). The current guidelines make it clear that a home-

based seller who regularly sells would likely be considered a food business and would be subject

to inspection and registration.

Finnish regulators often prioritize helping small firms rather than punishing them. During the

plant's pre-opening period, municipal food inspectors are usually available to offer guidance. In

certain situations, extremely small producers may not require authorization but still be unable to

market without at least notification, so they might assist in determining whether a home kitchen

constitutes a food premise or not. According to the current regulations, a home-based vendor who

regularly sells would most likely be considered operating a food business and would need to be

inspected and registered.

Benefits of a Shared Kitchen: According to the report, a shared commissary kitchen model offers

significant benefits in terms of compliance. Hygiene requirements are naturally enforced in profes-

sionally run commercial kitchens (they calibrate thermometers, buy certified cleaning supplies,

etc.). By splitting expenses, each chef can obtain certification and equipment that they might oth-

erwise be unable to afford. According to interviewees, operators who operate out of a recognized

commissary are more likely to be trusted by health inspectors than those who operate out of ran-

dom house setups. To put it briefly, a shared kitchen may reduce the entry barrier by handling a

significant amount of the work (professional space, on-site guidance, pooled supplies), allowing

individual business owners to focus on ensuring their own recipes and packaging are compliant.

Regulatory Recommendations: Any platform that onboards Sri Lankan home cooks should help

them with the compliance procedures, considering these results and Finnish recommendations.

This comprises: Assisting chefs in using the local food authority to register their establishments

and businesses (notification/approval as needed) and helping them create a check that considers

Sri Lankan culinary practices (hazard analysis, monitoring logs)—ensuring that all chefs and helpers

wear the necessary safety gear and get hygiene passports—making links to food safety education

(some localities provide multilingual courses). Contacting local inspectors as soon as possible,

which is consistent with the recommendation that Kokit (and other sites) proactively work with

health authorities on behalf of chefs, is advised by the Finnish food authorities.

Finland has a strict regulatory framework that is manageable with assistance. Entrepreneurs '

credibility is increased when they adhere to the guidelines. Compliance is a key selling point, since

the data indicates that buyers demand formal certification (81% stated inspection was signifi-

cant). Success relies on having a well-organized onboarding program, such as Kokit's, which helps

with permits and hygiene standards."

5 Conclusions

Principal Research Findings

This study examined the potential of cloud kitchen platforms for Sri Lankan home cooks in Hel-

sinki, focusing on three main research topics. The findings offer academic insights and practical

recommendations for ethnic food entrepreneurship in Nordic settings.

Research Question 1: How can Sri Lankan home chefs be efficiently onboarded to Helsinki's food

delivery ecosystem?

The most realistic onboarding strategy is the collaborative cloud kitchen model, as it takes market

positioning, resource access, and regulatory compliance into account. Four essential areas of sup-

port are needed for effective onboarding: infrastructure access (shared commercial kitchens), plat-

form integration (optimized listings on Wolt and Foodora), regulatory guidance (HACCP training,

business registration, and hygiene certification), and community support (peer learning networks

and collective marketing to foster connections among chefs).

Research Question 2: What is the level of consumer demand for Sri Lankan cuisine in Helsinki?

Consumer demand is more than anticipated: 87% of respondents are willing to order from li-

censed home cooks, and 78% of respondents say they are interested in Sri Lankan food. These

findings provide compelling evidence for the expansion of foreign ethnic cuisines. However, main-

taining demand requires adhering to stringent safety and quality standards; 76% of customers see

personal recommendations as signs of trust, and 81% of consumers need official certification.

Research Question 3: How can Sri Lankan home cooks commercialize their culinary skills regarding

resource requirements and regulatory compliance?

Successful commercialization requires balancing cultural authenticity with operational con-

sistency. The shared kitchen model lowers individual capital investment and ensures regulatory

compliance. Key resources include access to a commercial kitchen, hygiene passport certification,

company registration, initial ingredient inventory, and integration with delivery platforms. Strate-

gic marketing communication and regulatory compliance offer a competitive advantage.

Summary

The Regulations do not provide substantial hurdles to international food businesses. Robust com-

pliance processes assist these organizations to stand out, especially when clients lack independent

quality assurance procedures. This report offers practical advice for Sri Lankan chefs, support

groups, and politicians looking to develop cloud kitchens in Helsinki and other Nordic cities. The

suggested framework covers all phases, from inception to everyday operations, and includes regu-

latory, operational, financial, and cultural concerns.

Shared cloud kitchens provide new business prospects while also promoting cultural cohesion. By

encouraging traditional culinary talents, this paradigm promotes economic growth while also as-

sisting in the preservation and transfer of culture. Success necessitates blending cultural authen-

ticity with operational efficiency, individual innovation with collective norms, and platform inte-

gration with strategic autonomy. Future endeavours should stress scalability and replication to

achieve long-term success. The model's fundamental principles—shared infrastructure, communal

support, cultural preservation, regulatory compliance, and market responsiveness—apply across

geographies and ethnic groups. Effective growth tactics must adapt to local circumstances while

keeping the key characteristics that support cultural food entrepreneurship within digital food de-

livery ecosystems.

Given significant consumer demand, favourable regulations, and viable operating models, the

cloud kitchen platform created for Sri Lankan home cooks fits well into the Helsinki market. Suc-

cess is determined by the methodical deployment of strong support systems, effective market po-

sitioning, and flexibility to changing customer preferences and platform dynamics. This concept

allows immigrant entrepreneurs to develop long-term livelihoods while preserving ethnic tradi-

tions in a modern business context.

6 Discussion

6.1 Assessment of Result and Process Quality

The research achieved its basic objectives. The 104-person poll revealed market interest and con-

sumer expectations in Helsinki. The conversation with a cloud kitchen operator provided practical

context. Using both approaches improved dependability and enabled cross-checking. Digital tech-

nologies make data collection more efficient. Reaching the Sri Lankan community took longer.

Most survey participants were young and engaged online, which corresponded to the de-

mographics of genuine food delivery consumers in Helsinki. This gave information on major mar-

ket sectors but did not fully address senior consumers. The interview went easily and validated

many of the survey results. Consistency across data sources boosted validity. Consumer worries

regarding hygiene and certification mirrored the operator's experience. Structured instruments,

pilot testing, and explicit coding all helped to increase dependability.

The approaches were exact and reproducible. They demonstrated persistent market tendencies.

Some challenges persisted. Interviewing additional Sri Lankan businesspeople might have provided

further perspectives. Some people were hesitant to offer their ideas due to linguistic and cultural

difficulties. These limitations lowered the richness of the qualitative data, but the accuracy re-

mained consistent. The procedure matched the research plan. The study demonstrated the pre-

dicted validity and reliability. The findings illustrate how Sri Lankan home cooks conform to Finnish

standards and respond to consumer expectations in the cloud kitchen sector.

6.2 Theoretical Contributions

The study's findings validate and build on the theoretical assumptions discussed in Chapter 2:

Summary of the Knowledge Base. The findings support prior research that highlighted cloud kitch-

ens as adaptive, technology-driven business models with fewer entry barriers for small business

owners (Taifa, 2021; Bose & Chaudhary, 2023). In accordance with Khan et al. (2023), our research

revealed that shared-kitchen models provide immigrant chefs with limited financial resources with

access to critical infrastructure and group resources. However, the study adds a distinct contextual

aspect by focusing on Sri Lankan businesses in Helsinki, illustrating how shared kitchens act as so-

cial and regulatory bridges, allowing formal market participation while also cutting costs.

The findings also help to advance studies on digital platform dependency. Wulandari et al. (2023)

and Trinidad & Cadania (2023) stressed the significance of delivery platforms, and our findings

support their function in market access. However, it gives a broader viewpoint by discovering that

immigrant cooks may lessen platform reliance through joint marketing and regional branding,

which has been missed in earlier studies. This study contributes to our theoretical understanding

of platform ecosystems by including cultural entrepreneurship as a mediator of technology and

market access.

Consumer preferences, proven by Leung et al. (2023), show that authenticity influences consumer

interest. Respondents preferred traditional Sri Lankan dishes like kottu and rice with curry, but

with a mild heat level. This mix of authenticity and local adaptation adds to prior studies, which

found that ethnic food must align with local taste preferences to retain demand. The study also

adds to the understanding of immigrant entrepreneurship by demonstrating that teamwork

among chefs enhances resource availability. Shared kitchens integrate cultural, operational, and

regulatory obligations, bolstering the notion that collaborative action improves sustainability

among small ethnic businesses.

Practical Contributions

This study has practical implications for food industry practitioners. Entrepreneurs should regard

compliance as an essential component of their company strategy. Certification, hygiene passports,

and an accessible inspection record all help to increase credibility. Customers connect official per-

mission with safety, which boosts sales. A shared commercial kitchen concept provides the most

effective entrance point for young Sri Lankan cooks. Shared space lowers expenses, facilitates in-

spections, and allows access to professional equipment. Working together also enables chefs to

coordinate schedules, bulk-purchase ingredients, and share marketing efforts. These methods

make small businesses more viable. Digital platforms remain crucial for market access.

In Helsinki, 74% use Wolt, while 71% use Foodora. Listing on these sites provides quick access to a

huge audience. Operators should submit clear menu photographs, consistent descriptions, and re-

spond promptly to client feedback. Fast delivery and consistent quality help to keep good expo-

sure in platform rankings.

Feedback from clients must guide ongoing progress. Data analysis allows for the early detection of

problems. Entrepreneurs should check evaluations on a regular basis and alter recipes, packaging,

and delivery times as needed. In this market, consistency takes precedence over variation. Manag-

ers and politicians should be aware of the systemic challenges that immigrant entrepreneurs en-

counter. Complex registration procedures, language barriers, and hefty compliance expenses all

limit participation. Simulated guidelines, bilingual training, and shared amenities would boost in-

clusion. This concept may be used by support groups to create training programs that cover hy-

giene, digital marketing, and legal duties.

6.3 Limitations of the Study and Future Directions

The study's context restricts its broad applicability. The results show Helsinki from 2024 to 2025, a

time of strong expansion in delivery services. Market dynamics, platform fees, and laws are all sus-

ceptible to change over time. The sample size of 104 customers produced impressive results, but it

does not represent the complete variety of the Finnish market. Only one operator interview was

possible, which reduced the diversity in qualitative evidence. Cultural and geographical considera-

tions can limit use. Finnish consumers place a higher value on hygiene and certification than those

in other nations. The outcomes may change in locations with less regulation or differing attitudes

toward home-cooked meals.

The research did not address financial performance or long-term business viability. Future studies

should examine real income, cost structures, and business growth over time to acquire a more

complete knowledge of these factors. A three to five-year longitudinal research would determine

how cloud kitchens work once initial enthusiasm has subsided. Comparative research of various

immigrant cuisines might assist in determining which aspects are universal and which are cultur-

ally specific.

Understanding how delivery algorithms affect the exposure of small ethnic cooks might also be

beneficial. Despite good quality, algorithmic bias might limit visibility for new operators. Future

studies should also investigate digital independence. Many operators rely on third-party applica-

tions, which charge 20-30% fees. Creating direct ordering channels via websites or local networks

may increase margins and durability. Finally, policy-focused research might assess the influence of

municipal training, communal kitchens, and financial incentives on immigrant food entrepreneurs.

Data-driven policy design allows Finnish authorities to establish a balance between safety control

and opportunity development.

6.4 Business model development

By integrating consumer insights, feedback from a cloud kitchen operator, and regulatory analysis,

the cooperative model of the cloud kitchen in Helsinki has emerged as the most viable approach

for Sri Lankan home cooks. The model would involve a small group of four to eight Sri Lankan

cooks sharing a licensed commercial kitchen and some standard services, each with their own

brand identity. The main features of this model include the following:

Shared kitchen: Chefs reserve spaces in a professional kitchen (e.g., a rented kitchen incubator)

for a specified period. Coordination of schedules maximizes utilization. Access to industrial stoves,

large rice cookers, proper ventilation, and cooling ensures authentic preparation. The existing

HACCP and inspection records at the central facility ensure that each cook operates in a compliant

environment.

Figure 12: Shared kitchen workflow

Autonomous brands, shared resources: Each chef registers their own micro-business (for legal

and marketing purposes) and develops a unique menu or a speciality. However, administrative

tasks are centralised: one common coordinator or platform can handle bulk ordering, scheduling

of kitchen hours, billing to the platform, and marketing coordination. For example, the platform

could manage joint Wolt and Foodora listings under a shared shop, while allowing customers to

view the dishes of each chef. This balances individual creativity against economies of scale.

Collaborative quality and branding: despite sharing the kitchen, the chefs maintain consistent

quality by adhering to agreed-upon standards (recipes and portions) and by reviewing each other's

work. Regular meetings of the cooks (or a communication group) allow for the resolution of prob-

lems. Marketing is a collaborative effort: professional photographs of sample dishes (for menus),

collective participation in ethnic food festivals, and cross-promotion (where each chef promotes

their own dish on social media) help build a unified brand image. Consumers benefit from the di-

versity of the ethnic Sri Lankan cuisine, while chefs avoid direct competition with one another.

Similarly, the literature on cloud kitchens suggests that co-location can also lead to synergies—for

example.

Platform integration: The strategy is to be present on the leading delivery platforms (Wolt and

Foodora) and progressively develop direct delivery channels. Given that 72 percent of local users

choose Wolt, the first focus will be on this application. Coordinated menu design (searchable key-

words such as Sri Lankan, attractive photos) will help to make the kitchen stand out in the search

engine. The model incorporates algorithms from the learning platform (as proposed by the opera-

tor) to maximize visibility. Over time, direct ordering (through the platform's order directly func-

tion, a shared website, or social media) can be promoted to reduce reliance on aggregators and

increase margins.

Table 4: SWOT analysis of business model

Strengths

Weakness

Opportunities

Threats

Shared Costs

Coordination com-

plexity

Growing ethnic food

demand

Competition

Diverse menu

Limited kitchen slots

Expansion potential

Regulatory changes

Platform integration

Dependence on deliv-

ery apps

Direct ordering

growth

Peak-hour pressure

Continuous improvement: A culture of feedback is essential. Customer reviews (85 percent of re-

spondents indicated that reviews are necessary for establishing trust) will be monitored daily. The

chefs are committed to promptly addressing any quality concerns. A team approach facilitates

knowledge sharing; if one cook receives a negative review about a dish, others may learn from it.

Regular refresher training sessions (for example, guest speaker health inspectors, cooking classes)

may also be facilitated by the platform. These practices in food start-ups —continuous iteration

and community support — are key to success.

Figure 13: Continuous improvement loop

In this model, the entrepreneurs focus on preparing authentic food and engaging with customers,

while the platform (or cooperative) manages the rest. This approach aligns with the mission of ex-

isting Finnish services, such as Kokit, which provides everything a chef needs to start their own vir-

tual home restaurant, including compliance support. Home cooks become micro-entrepreneurs,

supported by a system that helps them enter the growing cloud kitchen market without shoulder-

ing all the fixed costs.

The framework of this model incorporates data from a consumer survey (n = 104), a semi-struc-

tured stakeholder interview, regulatory guidelines from the Finnish Food Authority, and the exist-

ing body of research on cloud kitchen operations and customer behaviour in the food delivery in-

dustry.

45 
 
 
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Appendices

Appendix 1. Consumer Survey Questionnaire

Section 1: Demographics and Background

Age range: 18-25 / 26-35 / 36-45 / 46-60 / Over 60

Gender identification: Male / Female / Non-binary / Prefer not to say

Nationality/ethnic background: [Open text]

Current residence: Helsinki / Espoo / Vantaa / Other (specify)

Employment status: Student / Part-time employed / Full-time employed / Self-employed / Unemployed /

Retired

Section 2: Food Delivery Behavior 6. How often do you order food delivery? Never / Rarely (1-2

times/month) / Occasionally (3-6 times/month) / Frequently (1-3 times/week) / Very frequently (4+

times/week) 7. Which food delivery platforms do you use? (Select all that apply) Wolt / Foodora / Uber Eats

/ Restaurant direct ordering / Other 8. What factors are most important when choosing food delivery?

(Rate 1-5: Very Important)

Food safety and hygiene standards

Price competitiveness

Delivery speed

Menu variety

Eco-friendly packaging

Supporting local businesses

Section 3: Ethnic Cuisine Attitudes 9. Have you tried Sri Lankan food before? Yes / No / Not sure 10. If yes,

how would you rate your experience? Excellent / Good / Neutral / Poor 11. How interested are you in try-

ing Sri Lankan home-cooked meals? Very interested / Somewhat interested / Neutral / Not interested 12.

What Sri Lankan dishes would interest you most? (Select all that apply) - Rice and curry dishes - Sri Lankan

street foods (kottu, rolls) - Mild spice level dishes - Spicy dishes - Vegetarian/vegan options - Traditional

sweets

Section 4: Home Chef Acceptance 13. Would you order food from a certified home chef? Yes, definitely. /

Yes, if standards are met. / Maybe. / No. What factors would build your trust in home chef food delivery?

(Select all that apply) - Official health authority certification - Positive online reviews - Friend recommenda-

tions - Visible hygiene credentials - Strong social media presence - Chef background information

Section 5: Price Sensitivity 15. How much would you pay for a Sri Lankan main course meal delivered to

your doorstep? Under €8 / €8-€10 / €10-€12 / Over €12 16. What would encourage you to choose home-

cooked over restaurant food? (Select all that apply) - More authentic taste - Lower price - Supporting immi-

grant entrepreneurs - Perceived health benefits - Curiosity/trying something new

Appendix 2. Cloud Kitchen Operator Interview Protocol

Industry Experience and Market Assessment

Describe your experience in cloud kitchen operations

What demand do you see for ethnic cuisine delivery?

How do ethnic food businesses typically perform on delivery platforms?

Operational Requirements

What are the key success factors for cloud kitchen operations?

How do you ensure quality consistency across orders?

What support do ethnic food entrepreneurs typically need?

Regulatory and Compliance Issues

How do you handle food safety compliance for your operations?

What challenges do immigrant entrepreneurs face with regulations?

What best practices would you recommend for compliance?

Future Opportunities

What potential do you see for Sri Lankan cuisine in Helsinki?

What would improve success rates for ethnic food entrepreneurs?

How could industry stakeholders better support cultural food businesses?

Appendix 3: Regulatory Compliance Checklist

Pre-Opening Requirements

✓ Business registration with Finnish Patent and Registration Office

✓ Municipal health authority notification (minimum 4 weeks prior)

✓ Food premises registration and approval

✓ HACCP system development and documentation

✓ Staff hygiene passport certification

✓ Initial premises inspection and approval

✓ Insurance coverage verification

✓ Supplier approval and documentation

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Home Chefs to Cloud Kitchens:

A Sustainable Model for Sri Lankan

Cuisine in Helsinki

Prabashini Bakeerathan

Bachelor’s thesis

November 2025

International Business

Description

Prabashini Bakeerathan

Home Chefs to Cloud Kitchens: A Sustainable Model for Sri Lankan Cuisine in Helsinki

Jyväskylä: JAMK University of Applied Sciences, November 2025, 53 Pages

Degree Programme in International Business. Bachelor’s thesis.

Permission for open access publication: Yes

Language of publication: English

Abstract

This study highlights the potenal of the Cloud Kitchen plaorm as a plaorm for Sri Lankan home cooks in

Helsinki. This research provides evidence that whether there is sucient consumer demand for Sri Lankan

home-cooked meals delivered through cloud kitchens, the most appropriate business structures to support

home cooks and comply with Finnish regulaons, and the resources needed for parcipaon in such a

scheme.

The results indicates the importance of this study stems from the rapidly expanding cloud kitchen market,

which presents migrant entrepreneurs with exible business models and reduced startup costs. Cloud kitch-

ens can serve as a link between informal cooking and formalized enterprise, parcularly for home cooks

from immigrant communies, while also enhancing the local culinary culture.

A survey of consumers in Helsinki and the surrounding area(n:104), a thorough semi-structured interview

with a Sri Lankan kitchen operator in Helsinki, and an analysis of current scholarly and commercial literature

on cloud kitchen models worldwide were among the mixed methods employed to answer the research

quesons.

The results show that although there is a growing interest in Sri Lankan cuisine, issues with nancial viabil-

ity, regulatory compliance, and training and resource accessibility sll exist. The study oers insights on how

to strike a balance between operaonal viability and cultural authencity, as well as how cloud-based kitch-

ens can be used to promote immigrant culinary businesses in Finland.

Keywords/tags (subjects)

Cloud kitchens, Sri Lankan cuisine, Helsinki, home chefs, food entrepreneurship, immigrant business,

Finnish food regulation, cultural capital, food safety

Miscellaneous (Confidential information)


 
 
Contents 
Introduction................................................................................................................... 3 
1 Background ................................................................................................................ 3 
2 Research gap, objectives, and questions .................................................................... 5 
3 Scope and Limitations ................................................................................................ 6 
Literature Review .......................................................................................................... 8 
1 Cloud Kitchen Business Models and Global Perspectives ............................................ 8 
2 Technological Integration and Platform Dependencies ............................................ 10 
3 Food Safety Legislation and Implementation ........................................................... 12 
4 Summary of the knowledge base ............................................................................. 15 
Methodology ............................................................................................................... 17 
1 Research Design and Philosophy .............................................................................. 17 
2 Data Collection and Sampling ................................................................................... 18 
3 Data analysis ............................................................................................................ 20 
4 Ethical considerations .............................................................................................. 21 
Results and analysis ..................................................................................................... 22 
1 Consumer Market Analysis ....................................................................................... 22 
2 Interview Insights ..................................................................................................... 30 
3 Regulatory Framework Analysis ............................................................................... 33 
Conclusions .................................................................................................................. 36 
Discussion .................................................................................................................... 38 
1 Assessment of Result and Process Quality ................................................................ 38 
2 Theoretical Contributions ......................................................................................... 38 
3 Limitations of the Study and Future Directions ........................................................ 40 
4 Business model development .................................................................................. 41 
References .......................................................................................................................... 45 
Appendices ......................................................................................................................... 50 
Appendix 1. Consumer Survey Questionnaire ...................................................................... 50 
Appendix 2. Cloud Kitchen Operator Interview Protocol ..................................................... 52 
Appendix 3: Regulatory Compliance Checklist ..................................................................... 53 
 
  

2 
 
 
Figures 
Figure 1: Conceptual Framework - Factors Influencing Cloud Kitchen Viability for Sri Lankan Home 
Chefs in Helsinki (created with the support of AI (Claude) for optimized visualization. ............ 15 
Figure 2: Demographic analysis based on respondents' age ..................................................... 22 
Figure 3: Ordering behaviour .................................................................................................... 23 
Figure 4: Trust Factor analysis ................................................................................................... 24 
Figure 5: Customer Interest analysis ......................................................................................... 25 
Figure 6: Menu preferences ...................................................................................................... 26 
Figure 7: Willingness to order ................................................................................................... 27 
Figure 8: Price expectations ...................................................................................................... 28 
Figure 9: Word cloud- interest in immigrant food entrepreneurs in Helsinki ............................ 28 
Figure 10: Word cloud- Concerns about the homemade food business ................................... 29 
Figure 11: Sustainability analysis ............................................................................................... 30 
Tables 
Table 1: Cloud Kitchen Typology and Operational Characteristics (Source: Adapted from Taifa 
(2021), Bose & Chaudhary (2023), Khan et al. (2023) ................................................................. 9 
Table 2: Finnish Food Safety Regulatory Requirements for Cloud Kitchen Operations (Source: 
Finnish Food Authority (2024a, 2024b, 2024c) .......................................................................... 13 
Table 3: Key results analysis ...................................................................................................... 33 
 
 
 
 
 
 