Cloud Kitchens : a novelty in the restaurant industry after COVID-19
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/41017 |
Resumo: | Over the past few years, the restaurant industry has faced numerous challenges. The arrival of COVID-19 forced various countries around the world to take measures to contain the expansion of the pandemic, especially the mandatory quarantine and the closure of restaurants are measures that have been implemented more by governments. This paper focuses on the Cloud Kitchen phenomenon, a new business model for restaurants. The strategy used is to focus solely on the production of food for one or more brands dedicated exclusively to delivery. The arrival of the pandemic was a catalyst event that created an increase in the amount of food delivery ordered by people never seen before in history. Based on qualitative and quantitative analysis, in this thesis we are going to study how this new business model may or may not be a disruptor for traditional restaurants, especially, the paper intends to try to identify the possible future scenario of the restaurant industry following the arrival of these new competitors in the market. The focus is mainly on analyzing the factors that strengthen the Cloud Kitchen, the advantages that an entrepreneur could have by opting for this operational model, and the limitations that arise when operating under this business format. Competition in the Restaurant Industry is very strong and constantly evolving, restaurants that want to survive and continue to be profitable will have to innovate and adapt to change, anticipating new trends is of fundamental importance to do not be cut off from the market. |
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Cloud Kitchens : a novelty in the restaurant industry after COVID-19Cloud KitchenRestaurant industryDelivery foodFood aggregatorSpecializationCozinha na NuvemIndústria de restaurantesEntrega de comidaAgregador de alimentosEspecializaçãoDomínio/Área Científica::Ciências Sociais::Economia e GestãoOver the past few years, the restaurant industry has faced numerous challenges. The arrival of COVID-19 forced various countries around the world to take measures to contain the expansion of the pandemic, especially the mandatory quarantine and the closure of restaurants are measures that have been implemented more by governments. This paper focuses on the Cloud Kitchen phenomenon, a new business model for restaurants. The strategy used is to focus solely on the production of food for one or more brands dedicated exclusively to delivery. The arrival of the pandemic was a catalyst event that created an increase in the amount of food delivery ordered by people never seen before in history. Based on qualitative and quantitative analysis, in this thesis we are going to study how this new business model may or may not be a disruptor for traditional restaurants, especially, the paper intends to try to identify the possible future scenario of the restaurant industry following the arrival of these new competitors in the market. The focus is mainly on analyzing the factors that strengthen the Cloud Kitchen, the advantages that an entrepreneur could have by opting for this operational model, and the limitations that arise when operating under this business format. Competition in the Restaurant Industry is very strong and constantly evolving, restaurants that want to survive and continue to be profitable will have to innovate and adapt to change, anticipating new trends is of fundamental importance to do not be cut off from the market.Ao longo dos últimos anos, a indústria de restaurantes enfrentou vários desafios. A chegada do COVID-19 obrigou vários países ao redor do mundo a tomar medidas para conter a expansão da pandemia, principalmente a quarentena obrigatória e o fechamento de restaurantes são medidas que vêm sendo mais implementadas pelos governos. Este artigo foca no fenômeno das Cozinhas na Nuvem, um novo modelo de negócios para restaurantes. A estratégia utilizada é focar exclusivamente na produção de alimentos para uma ou mais marcas dedicadas exclusivamente à entrega. A chegada da pandemia foi um evento catalisador que criou um aumento na quantidade de entrega de comida encomendada por pessoas nunca antes vistas na história. Com base em análises qualitativas e quantitativas, nesta tese vamos estudar como esse novo modelo de negócio pode ou não ser um disruptor para restaurantes tradicionais, especialmente, o trabalho pretende tentar identificar o possível cenário futuro da indústria de restaurantes seguindo a chegada desses novos concorrentes no mercado. O foco está principalmente em analisar os fatores que fortalecem as Cozinhas na Nuvem, as vantagens que um empreendedor pode ter ao optar por este modelo operacional e as limitações que surgem ao operar neste formato de negócio. A concorrência na Indústria da Restauração é muito forte e em constante evolução, os restaurantes que querem sobreviver e continuar a ser rentáveis terão que inovar e adaptar-se às mudanças, antecipar as novas tendências é de fundamental importância para não ficar à margem do mercado.Rajsingh, Peter V.Veritati - Repositório Institucional da Universidade Católica PortuguesaPiccioni, Francesco2023-09-13T00:30:23Z2022-10-2520222022-10-25T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.14/41017TID:203133021enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-19T01:41:49Zoai:repositorio.ucp.pt:10400.14/41017Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:33:41.890373Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
title |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
spellingShingle |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 Piccioni, Francesco Cloud Kitchen Restaurant industry Delivery food Food aggregator Specialization Cozinha na Nuvem Indústria de restaurantes Entrega de comida Agregador de alimentos Especialização Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
title_short |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
title_full |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
title_fullStr |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
title_full_unstemmed |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
title_sort |
Cloud Kitchens : a novelty in the restaurant industry after COVID-19 |
author |
Piccioni, Francesco |
author_facet |
Piccioni, Francesco |
author_role |
author |
dc.contributor.none.fl_str_mv |
Rajsingh, Peter V. Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Piccioni, Francesco |
dc.subject.por.fl_str_mv |
Cloud Kitchen Restaurant industry Delivery food Food aggregator Specialization Cozinha na Nuvem Indústria de restaurantes Entrega de comida Agregador de alimentos Especialização Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
topic |
Cloud Kitchen Restaurant industry Delivery food Food aggregator Specialization Cozinha na Nuvem Indústria de restaurantes Entrega de comida Agregador de alimentos Especialização Domínio/Área Científica::Ciências Sociais::Economia e Gestão |
description |
Over the past few years, the restaurant industry has faced numerous challenges. The arrival of COVID-19 forced various countries around the world to take measures to contain the expansion of the pandemic, especially the mandatory quarantine and the closure of restaurants are measures that have been implemented more by governments. This paper focuses on the Cloud Kitchen phenomenon, a new business model for restaurants. The strategy used is to focus solely on the production of food for one or more brands dedicated exclusively to delivery. The arrival of the pandemic was a catalyst event that created an increase in the amount of food delivery ordered by people never seen before in history. Based on qualitative and quantitative analysis, in this thesis we are going to study how this new business model may or may not be a disruptor for traditional restaurants, especially, the paper intends to try to identify the possible future scenario of the restaurant industry following the arrival of these new competitors in the market. The focus is mainly on analyzing the factors that strengthen the Cloud Kitchen, the advantages that an entrepreneur could have by opting for this operational model, and the limitations that arise when operating under this business format. Competition in the Restaurant Industry is very strong and constantly evolving, restaurants that want to survive and continue to be profitable will have to innovate and adapt to change, anticipating new trends is of fundamental importance to do not be cut off from the market. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-25 2022 2022-10-25T00:00:00Z 2023-09-13T00:30:23Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/41017 TID:203133021 |
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http://hdl.handle.net/10400.14/41017 |
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TID:203133021 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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