Strategic Analysis of Cloud Kitchen – A Case Study

Choudhary, Nita

doi:10.11127/gmt.2019.09.05

Cited by 33 publications

(37 citation statements)

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“…In regions where online FD industry is well developed, food businesses have realized that they can reduce their dining area, therefore, saving costs associated with the provision of space and that this space can be used to provide more room for their expanding online FD services. The ultimate manifestation of this trend is the development of so-called ghost kitchens (also known as cloud kitchens or dark kitchens) which have become relatively common in the UK, US, and India [42][43][44][45]. These food delivery businesses do not have a physical storefront at all, and online orders are their only source of income.…”

Section: Economic Impactsmentioning

confidence: 99%

Review of Online Food Delivery Platforms and their Impacts on Sustainability

2020

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During the global 2020 COVID-19 outbreak, the advantages of online food delivery (FD) were obvious, as it facilitated consumer access to prepared meals and enabled food providers to keep operating. However, online FD is not without its critics, with reports of consumer and restaurant boycotts. It is, therefore, time to take stock and consider the broader impacts of online FD, and what they mean for the stakeholders involved. Using the three pillars of sustainability as a lens through which to consider the impacts, this review presents the most up-to-date research in this field, revealing a raft of positive and negative impacts. From an economic standpoint, while online FD provides job and sale opportunities, it has been criticized for the high commission it charges restaurants and questionable working conditions for delivery people. From a social perspective, online FD affects the relationship between consumers and their food, as well as influencing public health outcomes and traffic systems. Environmental impacts include the significant generation of waste and its high carbon footprints. Moving forward, stakeholders must consider how best to mitigate the negative and promote the positive impacts of online FD to ensure that it is sustainable in every sense.

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Section: Economic Impactsmentioning

confidence: 99%

Review of Online Food Delivery Platforms and their Impacts on Sustainability

2020

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“…The cloud kitchen concept has expanded widely and aggressively in the latest market trends. Choudhary (2019) mentions that the cloud kitchen concept works on the hub and spoke models. There is a main kitchen center (hub) and food is delivered to the outlet (spoke), where food is distributed to each customer.…”

Section: Introductionmentioning

confidence: 99%

“…'Cloud kitchen' is a takeaway outlet that does not provide on-site dining facilities. The development of cloud kitchens mostly started from India (Choudhary, 2019;Upadhye and Sathe, 2020;Panigrahi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Restaurants such as Faasos, Box8, Innerchef, Freshmenu, Kabuliwala and Holachef are also exploring the concept of 'Cloud kitchen' profitably (Choudhary, 2019). Popular food delivery apps like Swiggy (Upadhye and Sathe, 2020) and Zomato (Panigrahi et al, 2020) also started in India and went global.…”

mentioning

confidence: 99%

“…The Choudhary's (2019) case study explores the world of cloud kitchens in terms of business models, marketing strategies, and analysis of customers, competitors, markets and environments. The cloud kitchen concept improves better control over orders and supplies, helping to achieve profitability faster.…”

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confidence: 99%

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Cloud Kitchen Development Analysis in Food and Beverage Industry: A Case Study in Jakarta

Susilowati

Yuwono

Leonnard

2021

bmss

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This study aims to analyze the development of the concept of "Cloud Kitchen" or "Dark Kitchen" or "Virtual Kitchen" in DKI Jakarta. In addition, exploration of each brand is carried out so that the potential of each brand can be seen. Empowerment of Micro, Small and Medium Enterprises (MSMEs) also needs to be considered as one of the motives for cooperation in the concept of "Cloud Kitchen" or "Dark Kitchen" or "Virtual Kitchen" in DKI Jakarta. Actually, the concept of cloud kitchen is not a new thing in DKI Jakarta and its surroundings. Currently, in DKI Jakarta there are at least 7 cloud kitchen players, namely Dapur Bersama GoFood, GrabFood Kitchen, Everplate, Yummykitchen, Kita Kitchen, Telepot, and Eatsii. In the Stars position, the GoFood and Yummykitchen Joint Kitchens are in that quadrant. Meanwhile, in the Question Marks position, there are GrabFood Kitchen, Everplate, Kita Kitchen and Telepot. However, for Eatsii it is still difficult to map considering that it has just established since 2021. The development strategies of these players are varied, one of which is the effort to support the empowerment of MSMEs in DKI Jakarta. The large potential of MSMEs in DKI Jakarta is a strategy for cloud kitchen players to increase their market share and growth potential. However, considering that this research is still qualitative and on desk research, further research is needed.

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