Adaptation Of restaurant Business Models From Russia For The Finnish Market: Challenges And Opportunities.

Abstract

The purpose of this study is to analyze the current development trajectories of the restaurant industry in Russia and Finland and develop a unique restaurant operating model that adopts advanced Russian practices and adapts them to the Finnish market, taking into account its specific characteristics. The study examines key market factors: the stable demand for high-quality and locally produced products in Finland, EU regulatory requirements for food safety and environmental standards, cultural differences, the growing role of technology, the importance of atmosphere and ambiance, and organizational culture.

The methodology is based on a mixed approach: a literature review and industry reports (Rosstat, the Central Bank of the Russian Federation, Statistics Finland, Bank of Finland, and the European Commission), a comparative analysis of Russian and Finnish restaurant cases (including practical internships and interviews), and case studies of menu concepts, prototypes, and operating models. The empirical component draws on data and examples from the Russian and Finnish markets.

The key outcome of the thesis is the development of a unique restaurant tailored to the Finnish market. The findings will allow to propose a practical plan for transitioning from the Russian experience to the Finnish context: menu and service formats, supply chains, the implementation of digital tools, design and concept issues, as well as risks and ways to minimize them.

The results are useful for entrepreneurs and investors planning to enter the Finnish market, as well as for existing restaurants.