Status : Verified
| Personal Name | Micaller, Jeane Carla A. |
|---|---|
| Resource Title | The future strategic initiatives of cloud kitchen ecosystem in the Philippines from pandemic to post-pandemic period |
| Date Issued | 15 January 2021 |
| Abstract | Charles Darwin once noted, “It is not the strongest of the species that survives, nor the most intelligent, but the one most responsive to change”. The way of living, as we know it, is inevitably changing. Not only does it evolve constantly, but it does so rapidly. The constant change in the society brought about by the rapid rate of technological evolutions has become a great challenge to many industries and adapting to these changes has become imperative for businesses to sustain their competitive advantage. In this study, valuable strategic insights relative to the future developments of one of the fastest growing industries in the Philippines, the food service industry were developed. The transformation in this industry was primarily driven by the shifting market demographics, economic factors, and technological advances. Since the introduction of food delivery service, the industry has gone through many evolutions ending up in Online Food Delivery (OFD)—a widely adopted trend in the food service industry wherein a consumer may order meals through online ordering platforms (i.e., mobile applications, social media, etc.). OFD has been widely embraced by a significant portion of the market due to the need for fast and convenient meals and with the impact of 2020 global pandemic, the growth of OFD in the Philippines dramatically increased. Today, Cloud Kitchen, a new and emerging technology in the food service industry which focuses on delivery-only concept, is said to be the next level evolution of OFD. In a Cloud Kitchen, multiple restaurant brands can set up their production/kitchen under one kitchen and share the same resources (i.e., kitchen space, raw materials, human resources, etc.). By deploying Cloud Kitchens, businesses can now offer a wide array of products from multiple restaurant brands while optimizing pooled resources and creating business value for both consumers and restaurant owners. This study explored the current conditions in th |
| Degree Course | Master in Technology Management |
| Language | English |
| Keyword | cloud kitchen; technology foresight ; scenario building |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access