Business plan for opening a cloud restaurant in Helsinki, Finland
Taifa, Umme Salma (2021)
2021
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2021121626613
https://urn.fi/URN:NBN:fi:amk-2021121626613
Tiivistelmä
The concept of a traditional restaurant has changed over the years. Nowadays people want to order food at home or in office, since they lead busy lifestyle. For this reason, the concept of a cloud restaurant has been invented. In cloud restaurant people can only order food, there is no dining space. The author wants to adopt the concept as there are very few cloud restaurants in Finland. The main reasons to choose a cloud restaurant business are that it is cost effective, needs less resources and requires less investment. The aim of the author is to provide fresh and healthy food at affordable price. The main purpose of the thesis is to identify the potentiality of a cloud restaurant in the Helsinki region and make a feasible business plan for the author’s future business.
For writing the business plan the author followed some important theoretical topics which are Finnish food culture, cloud restaurant, business plan and business model canvas. These theory topics are the main foundations of this thesis. For research the author used quantitative and qualitative methods. The qualitative method, a semi structured interview was conducted with a cloud restaurant manager to obtain practical information about how to setup and operate a cloud restaurant. The quantitative method in the form of an online survey was used to understand the target customers, their food habit, and purchasing ability. The author also used her own experience for writing the business plan more precisely.
The result of the research made the author confident about the business idea, as the outcome of the research fulfilled the author’s expectations. The key components of a business plan are also analyzed carefully throughout the thesis. The business plan needs to be updated continuously to keep it feasible in the future. Further research may still be conducted to acquire a deeper understanding of consumer behavior, marketing, and financial aspects of the business plan to expand the business strategy.
For writing the business plan the author followed some important theoretical topics which are Finnish food culture, cloud restaurant, business plan and business model canvas. These theory topics are the main foundations of this thesis. For research the author used quantitative and qualitative methods. The qualitative method, a semi structured interview was conducted with a cloud restaurant manager to obtain practical information about how to setup and operate a cloud restaurant. The quantitative method in the form of an online survey was used to understand the target customers, their food habit, and purchasing ability. The author also used her own experience for writing the business plan more precisely.
The result of the research made the author confident about the business idea, as the outcome of the research fulfilled the author’s expectations. The key components of a business plan are also analyzed carefully throughout the thesis. The business plan needs to be updated continuously to keep it feasible in the future. Further research may still be conducted to acquire a deeper understanding of consumer behavior, marketing, and financial aspects of the business plan to expand the business strategy.