Virtual kitchens: A new business model in the foodservice industry

Detalhes bibliográficos
Autor(a) principal: Gouveia, Carlota de Albuquerque
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10071/23765
Resumo: Over the last years, restaurants have been forced to adapt to new circumstances. Changing eating trends, technological advancements and fierce competition made it harder for some to stay afloat. On top of that, a global pandemic compelled everyone to shut their doors overnight, posing extra pressure on the sector. The latest consumer trend indicates strong affluence to online food delivery services and many restaurants are struggling to respond to this shift and evolve accordingly. This pedagogical case study focuses on a business model that emerged to support restaurants to optimise off-premise operations and thrive in the digital space, known as Virtual Kitchens. As the object of study, it was chosen the start-up Kitch, one of the first companies to introduce the concept in Portugal. Thus, this paper allows to verify how innovative businesses models can arise on long-established markets and have a great impact on the evolution of supply chains. It also enables to verify the potential of VKs in the Portuguese context through the use of a Dynamic SWOT and an adapted statistical model (UTAUT). To collect the necessary data, the research combined a questionnaire to Portuguese restaurateurs (n=55), an interview with Kitch’s Product Manager and desk research. The present case is expected to be a useful tool for students and companies attracted to emerging market areas, especially in the hospitality scope, providing theoretical and practical approaches to uncover new value through unforeseen partnerships and innovative business models that defy the ordinary to fit the latest market needs.
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spelling Virtual kitchens: A new business model in the foodservice industryVirtual kitchensRestaurantsOnline food deliveryBusiness modelFood supply chainUTAUTCozinhas virtuaisRestaurante -- RestaurantEntrega online de alimentosModelos de negócioCadeia de abastecimento alimentarOver the last years, restaurants have been forced to adapt to new circumstances. Changing eating trends, technological advancements and fierce competition made it harder for some to stay afloat. On top of that, a global pandemic compelled everyone to shut their doors overnight, posing extra pressure on the sector. The latest consumer trend indicates strong affluence to online food delivery services and many restaurants are struggling to respond to this shift and evolve accordingly. This pedagogical case study focuses on a business model that emerged to support restaurants to optimise off-premise operations and thrive in the digital space, known as Virtual Kitchens. As the object of study, it was chosen the start-up Kitch, one of the first companies to introduce the concept in Portugal. Thus, this paper allows to verify how innovative businesses models can arise on long-established markets and have a great impact on the evolution of supply chains. It also enables to verify the potential of VKs in the Portuguese context through the use of a Dynamic SWOT and an adapted statistical model (UTAUT). To collect the necessary data, the research combined a questionnaire to Portuguese restaurateurs (n=55), an interview with Kitch’s Product Manager and desk research. The present case is expected to be a useful tool for students and companies attracted to emerging market areas, especially in the hospitality scope, providing theoretical and practical approaches to uncover new value through unforeseen partnerships and innovative business models that defy the ordinary to fit the latest market needs.Nos últimos anos, os restaurantes têm sido forçados a adaptarem-se a novas circunstâncias. A mudança nas tendências alimentares, os avanços tecnológicos e a concorrência intensa tornaram mais difícil para alguns manterem-se à tona. Além disso, a pandemia obrigou todos a fecharem as portas, colocando uma pressão extra no sector. A última tendência dos consumidores indica uma forte afluência aos serviços online de entrega de alimentos e muitos restaurantes estão a lutar para responder eficazmente a esta mudança e evoluir em conformidade. Este caso de estudo pedagógico centra-se num modelo de negócio que surgiu para apoiar os restaurantes a otimizar operações de takeaway no espaço digital, designado por Cozinhas Virtuais. Como objeto de estudo, foi escolhida a start-up Kitch, uma das primeiras empresas a introduzir o conceito em Portugal. Assim, este caso permite verificar como modelos de negócios inovadores podem surgir em mercados consolidados e ter um grande impacto na evolução das cadeias de abastecimento. Permite também verificar o seu potencial no contexto português através da utilização da SWOT Dinâmica e de um modelo estatístico adaptado (UTAUT). Para a recolha de dados, a pesquisa combinou um questionário a restaurantes portugueses (n=55), uma entrevista com o Gestor de Produto da Kitch, e pesquisa de dados secundários. O presente caso adivinha-se útil para estudantes e empresas interessados em áreas de mercados emergentes no âmbito da hospitalidade, facultando abordagens teóricas e práticas para descobrir novos produtos através de parcerias e modelos de negócios que desafiam o comum para se adaptarem às necessidades do mercado.2021-12-16T14:39:48Z2021-11-24T00:00:00Z2021-11-242021-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10071/23765TID:202811875engGouveia, Carlota de Albuquerqueinfo: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:RCAAP2023-11-09T17:50:08Zoai:repositorio.iscte-iul.pt:10071/23765Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:24:42.990315Repositório 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 Virtual kitchens: A new business model in the foodservice industry
title Virtual kitchens: A new business model in the foodservice industry
spellingShingle Virtual kitchens: A new business model in the foodservice industry
Gouveia, Carlota de Albuquerque
Virtual kitchens
Restaurants
Online food delivery
Business model
Food supply chain
UTAUT
Cozinhas virtuais
Restaurante -- Restaurant
Entrega online de alimentos
Modelos de negócio
Cadeia de abastecimento alimentar
title_short Virtual kitchens: A new business model in the foodservice industry
title_full Virtual kitchens: A new business model in the foodservice industry
title_fullStr Virtual kitchens: A new business model in the foodservice industry
title_full_unstemmed Virtual kitchens: A new business model in the foodservice industry
title_sort Virtual kitchens: A new business model in the foodservice industry
author Gouveia, Carlota de Albuquerque
author_facet Gouveia, Carlota de Albuquerque
author_role author
dc.contributor.author.fl_str_mv Gouveia, Carlota de Albuquerque
dc.subject.por.fl_str_mv Virtual kitchens
Restaurants
Online food delivery
Business model
Food supply chain
UTAUT
Cozinhas virtuais
Restaurante -- Restaurant
Entrega online de alimentos
Modelos de negócio
Cadeia de abastecimento alimentar
topic Virtual kitchens
Restaurants
Online food delivery
Business model
Food supply chain
UTAUT
Cozinhas virtuais
Restaurante -- Restaurant
Entrega online de alimentos
Modelos de negócio
Cadeia de abastecimento alimentar
description Over the last years, restaurants have been forced to adapt to new circumstances. Changing eating trends, technological advancements and fierce competition made it harder for some to stay afloat. On top of that, a global pandemic compelled everyone to shut their doors overnight, posing extra pressure on the sector. The latest consumer trend indicates strong affluence to online food delivery services and many restaurants are struggling to respond to this shift and evolve accordingly. This pedagogical case study focuses on a business model that emerged to support restaurants to optimise off-premise operations and thrive in the digital space, known as Virtual Kitchens. As the object of study, it was chosen the start-up Kitch, one of the first companies to introduce the concept in Portugal. Thus, this paper allows to verify how innovative businesses models can arise on long-established markets and have a great impact on the evolution of supply chains. It also enables to verify the potential of VKs in the Portuguese context through the use of a Dynamic SWOT and an adapted statistical model (UTAUT). To collect the necessary data, the research combined a questionnaire to Portuguese restaurateurs (n=55), an interview with Kitch’s Product Manager and desk research. The present case is expected to be a useful tool for students and companies attracted to emerging market areas, especially in the hospitality scope, providing theoretical and practical approaches to uncover new value through unforeseen partnerships and innovative business models that defy the ordinary to fit the latest market needs.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-16T14:39:48Z
2021-11-24T00:00:00Z
2021-11-24
2021-09
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10071/23765
TID:202811875
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identifier_str_mv TID:202811875
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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