Labor market transformation in the hospitality gig economy in a post pandemic era: impacts of institutional governance

Lin, Pearl M.C.; Peng, Kang-Lin; Au, Wai Ching Wilson; Baum, Tom

doi:10.1108/ijchm-12-2021-1531

Cited by 17 publications

(11 citation statements)

References 88 publications

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“…The gig economy typifies many of these precarious working arrangements, and as more people make a living from such type of work, there is a risk of increased poverty, with little or no financial stability required for a planned and stable existence. Some researchers have critically examined worker precarity in hospitality (for example Baum et al , 2020; Lin et al , 2022; Robinson, 2013) with mounting evidence of precarity being on the increase rather than the decline. This is particularly the case for vulnerable groups, including migrant workers who are often employed in low-paid service work and who enter the food and accommodation sector due to low barriers to entry as described earlier.…”

Section: Discussionmentioning

confidence: 99%

Worker exploitation in the gig economy: the case of dark kitchens

Giousmpasoglou

Ladkin

Marinakou

2023

JHTI

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PurposeThe emergence of dark kitchens in the restaurant industry is a contemporary phenomenon, arising most recently in the context of the so-called gig economy. This new business model flourished during the coronavirus disease 2019 (COVID-19) pandemic on a global scale. Despite dark kitchens' popularity, considerable negative publicity exists in the news related to poor working conditions. To highlight this new phenomenon, this paper explores the existing literature on worker exploitation in dark kitchens in the context of the gig economy.Design/methodology/approachA systematic literature review of hospitality and tourism databases generated 1,430 articles, of which 18 met the authors' inclusion criteria for the final analysis, and 1,030 anecdotal sources, of which 47 were included. Thematic analysis was used to identify the key themes and summarise the findings to be used for further studies.FindingsThe popularity of dark kitchens as a business model is premised on the fact that dark kitchens' dramatically reduces the operational cost and increases productivity. On the other hand, the working conditions and contractual agreements of the gig workers in dark kitchens raise several questions from operational, legal and ethical perspective. These poor working conditions create the conditions for worker exploitation and further damage the sector's image.Practical implicationsThis study advocates that companies and managers are responsible for implementing and monitoring fair working conditions in dark kitchens. The existence of poor working conditions increases employee turnover and, overall, affects the industry's reputation.Originality/valueThis explorative study provides insights into the working conditions and contractual agreements in dark kitchens. Currently, there is no other study (empirical or conceptual) to shed light on the working practices. The authors hope this study will trigger further discussion and empirical research in this field.

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Section: Discussionmentioning

confidence: 99%

Worker exploitation in the gig economy: the case of dark kitchens

Giousmpasoglou

Ladkin

Marinakou

2023

JHTI

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“…Lin et al (2023) explored the impacts of labor market transformation after the Chinese Government issued guidance to promote gig workers’ welfare. The authors held focus groups and used the Delphi technique to explore impacts on online catering platforms and gig workers based on governance theory.…”

Section: Guest Editorial For Ijchm Vol 35 Issue 4 2023 On Sharing Eco...mentioning

confidence: 99%

“…The authors also described the precarious nature of sharing economy work and how hospitality, tourism and event industry settings can affect well-being. Lin et al (2023) explored the impacts of labor market transformation after the Chinese Government issued guidance to promote gig workers' welfare. The authors held focus groups and used the Delphi technique to explore impacts on online catering platforms and gig workers based on governance theory.…”

mentioning

confidence: 99%

“…Institutional governance was found to negatively affect these platforms' operating costs but to sustain gig workers' welfare. Lin et al (2023) suggested that the dual effects of market mechanisms and institutional governance in the sharing economy need to be balanced to foster labor market transformation. This study puts forth an integrated governance theory to enhance the epistemology of institutional governance.…”

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confidence: 99%

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Guest editorial: The sharing economy in a post-pandemic world

Viglia

Liu

et al. 2023

IJCHM

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“…As countries implemented social distancing measures and lockdowns, there was a surge in demand for online food delivery services (OFDS), which became essential for consumers worldwide (Allah Pitchay et al, 2022;Meena and Kumar, 2022). As the pandemic subsides and society returns to the pre-pandemic normalcy (Agag et al, 2022), it becomes critical to investigate the long-term implications of the changes in consumer behaviour and factors that motivate consumers sustained use of OFDS in a shared economy beyond the pandemic (Rasool et al, 2021;Bargoni et al, 2023;Lin et al, 2023;Ranjbari et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic

Sharma,

Devi,

Naidu

et al. 2023

BFJ

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PurposeThis study explores consumers' intentions to utilize online food delivery services (OFDS) in a shared economy beyond the COVID-19 pandemic, employing the protection motivation theory (PMT) as the underlying framework.Design/methodology/approachUtilizing a random sampling technique, a quantitative approach was employed to gather responses from 347 Australian consumers. The proposed model was tested through covariance-based structural equation modelling.FindingsThe findings of this study demonstrate significant positive relationships between restaurant credibility, food quality, e-service quality, price, online food delivery applications, consumer e-satisfaction and e-loyalty. It reveals that consumers satisfied with OFDS may continue exhibiting e-loyalty intentions in a shared economy beyond COVID-19. The relationship between consumer e-satisfaction and e-loyalty intention is moderated by consumer-perceived COVID-19 risk.Practical implicationsThis study offers practical implications for online food delivery providers, restaurants, regulators, application developers and policymakers. These implications aim to enhance the e-service quality, price value, usefulness and security of OFDS, along with strategies to improve the online food delivery application.Originality/valueThis study contributes to the existing body of knowledge by examining a unique selection of antecedents, including the OFDS app, to determine consumer e-satisfaction and e-loyalty in the context of a shared economy beyond COVID-19. The utilization of the OFDS app as a second-order construct adds a meaningful contribution to the OFDS literature. Furthermore, this study investigates and contributes to the limited understanding of the moderation effect of consumer-perceived COVID-19 risk on consumer e-satisfaction and their intended continued use of OFDS.

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Labor market transformation in the hospitality gig economy in a post pandemic era: impacts of institutional governance

Cited by 17 publications

References 88 publications

Worker exploitation in the gig economy: the case of dark kitchens

Worker exploitation in the gig economy: the case of dark kitchens

Guest editorial: The sharing economy in a post-pandemic world

From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic

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