Restoranlarda İş Modeli İnovasyonu Kapsamında Bulut Mutfaklar Üzerine Nitel Bir Araştırma (A Qualitative Research on Cloud Kitchens Within the Scope of Business Model Innovation in Restaurants)
DOI:
https://doi.org/10.21325/jotags.2021.856Keywords:
Cloud kitchen, Inovation, Business model, GastronomyAbstract
In the research, it is aimed to determine the place of cloud kitchens in the food and beverage sector, which has become popular recently, and to reveal the problems experienced in their location, their benefits, expectations, and how managers experience the production and distribution process in these kitchens through their experience of commercially demand-oriented values. Within the scope of the research, we worked with the managers of the businesses that offer takeaway service for the cloud kitchen concept in Istanbul. Within the scope of the qualitative approach, the qualitative research method was preferred due to the limited number of studies on cloud kitchens and the need for in-depth knowledge based on experience on the subject. The design of the research was determined as a single intertwined case study. Data were collected through a semi-structured interview, and the data were analyzed with content analysis. According to the findings, cloud kitchens offer a well-functioning supply and demand cycle by providing a fast communication and distribution network to the brands they host, as online payment systems are advanced. It cannot be said that the participants see cloud kitchens as a trend that has become popular after COVID-19. On the other hand, they underlined that the pandemic process creates a suitable growth atmosphere for businesses in this concept.
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