Home Chefs to Cloud Kitchens: A Sustainable Model for Sri Lankan Cuisine in Helsinki
Bakeerathan, prabashini (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025112730324
https://urn.fi/URN:NBN:fi:amk-2025112730324
Tiivistelmä
This study highlights the potential of the Cloud Kitchen platform as a platform for Sri Lankan home cooks in Hel-sinki. This research provides evidence that whether there is sufficient 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 regulations, and the resources needed for participation 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 flexible business models and reduced startup costs. Cloud kitchens can serve as a link between informal cooking and formalized enterprise, particularly for home cooks from immigrant communities, 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 questions.
The results show that although there is a growing interest in Sri Lankan cuisine, issues with financial viability, regulatory compliance, and training and resource accessibility still exist. The study offers insights on how to strike a balance between operational viability and cultural authenticity, as well as how cloud-based kitchens can be used to promote immigrant culinary businesses in Finland.
The results indicates the importance of this study stems from the rapidly expanding cloud kitchen market, which presents migrant entrepreneurs with flexible business models and reduced startup costs. Cloud kitchens can serve as a link between informal cooking and formalized enterprise, particularly for home cooks from immigrant communities, 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 questions.
The results show that although there is a growing interest in Sri Lankan cuisine, issues with financial viability, regulatory compliance, and training and resource accessibility still exist. The study offers insights on how to strike a balance between operational viability and cultural authenticity, as well as how cloud-based kitchens can be used to promote immigrant culinary businesses in Finland.