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The Cloud Kitchen: Market Innovation and a Vertical Disintegration.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The Cloud Kitchen: Market Innovation and a Vertical Disintegration./
Author:	Vaughan, Jane.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2022,
Description:	115 p.
Notes:	Source: Masters Abstracts International, Volume: 83-12.
Contained By:	Masters Abstracts International83-12.
Subject:	COVID-19. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29252809
ISBN:	9798819377635

The Cloud Kitchen: Market Innovation and a Vertical Disintegration.
Vaughan, Jane.

The Cloud Kitchen: Market Innovation and a Vertical Disintegration. - Ann Arbor : ProQuest Dissertations & Theses, 2022 - 115 p.

Source: Masters Abstracts International, Volume: 83-12.

Thesis (M.S.)--Webster University, 2022.

This item must not be sold to any third party vendors.

At the height of the Covid-19 pandemic, dine-in traffic in restaurants ground to a dead halt and restaurant owners were forced to pivot their operations swiftly to avoid closure. Many restaurants began to utilize food aggregator platforms because off-premise food service in the form of food delivery orders increased rapidly in a very short time due to strict social distancing mandates, testing requirements and immunization validation. In this unique operating environment, cloud kitchens began to propagate quickly as opportunity arose for market innovation. Although this disruptive innovation introduced some potentially negative implications for the restaurant industry and disadvantages to its adoptees, the opportunities were also far-reaching. Cloud kitchens have drastically lowered the barriers to entry in the restaurant industry by significantly reducing capital investment requirements and are redefining the restaurant value chain. This research explores the different operating models of cloud kitchens. A conceptual framework is proposed to evaluate the factors that influence operational outcomes. The research also analyses the potential transformation of the restaurant value chain as well as the broader implications of the cloud kitchen on the evolution of the restaurant industry.

ISBN: 9798819377635Subjects--Topical Terms:

3554449
COVID-19.
Subjects--Index Terms:

Restaurants

The Cloud Kitchen: Market Innovation and a Vertical Disintegration.
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520 $a At the height of the Covid-19 pandemic, dine-in traffic in restaurants ground to a dead halt and restaurant owners were forced to pivot their operations swiftly to avoid closure. Many restaurants began to utilize food aggregator platforms because off-premise food service in the form of food delivery orders increased rapidly in a very short time due to strict social distancing mandates, testing requirements and immunization validation. In this unique operating environment, cloud kitchens began to propagate quickly as opportunity arose for market innovation. Although this disruptive innovation introduced some potentially negative implications for the restaurant industry and disadvantages to its adoptees, the opportunities were also far-reaching. Cloud kitchens have drastically lowered the barriers to entry in the restaurant industry by significantly reducing capital investment requirements and are redefining the restaurant value chain. This research explores the different operating models of cloud kitchens. A conceptual framework is proposed to evaluate the factors that influence operational outcomes. The research also analyses the potential transformation of the restaurant value chain as well as the broader implications of the cloud kitchen on the evolution of the restaurant industry.
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