Araştırma Makalesi
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A Qualitative Research on the Cloud Kitchen Model: Avane Cloud Kitchens

Yıl 2022, Cilt: 12 Sayı: 2, 675 - 688, 02.08.2022
https://doi.org/10.48146/odusobiad.1091100

Öz

Cloud kitchens are defined as kitchens that do not have any physical space to host guests, accept consumers' food orders online only, and use solely the take-away method for delivery. Although they seem to have the same structure, cloud kitchens which are known to provide efficiency in many areas such as production, purchasing, personnel, packaging, cost, and bring a new perspective to the food and beverage industry, are distinguished from each other by the business models they prefer. The aim of this study is to explain the cloud kitchen model and to examine the cloud kitchen structure in Avane Cloud Kitchens. The study is qualitative research and was prepared by interview technique. A semi-structured form was used as a data collection tool in the face-to-face interview with Ahmet Orhon, the founder and CEO of Avane Cloud Kitchens. In the light of the data obtained in the conclusion of the study, the cloud kitchen model was evaluated in every aspect, and the fully equipped business model preferred by Avane Cloud Kitchens was compared with other cloud kitchen business models. The fact that there was no study prepared using primary data on the cloud kitchen model in the literature review shows the importance of the study. It is foreseen that the study will contribute to the literature and form the basis for future studies on the cloud kitchen model, owing to the primary data about the cloud kitchen model and the analysis of the cloud kitchen structure in Avane Cloud Kitchens.

Kaynakça

  • Allied Analytics LLP, (2020). Cloud kitchen market by type, product type and nature: Global opportunity analysis and industry forecast, 2021-2027. Erişim adresi: https://www.researchandmarkets.com/reports/5134068/cloud-kitchen-market-by-type-product-type- and. Erişim Tarihi: 20.02.2022.
  • Avane Cloud Kitchens. Ne Yapıyoruz? Erişim Adesi https://www.avaneck.com/tr/what-we-do Erişim Tarihi: 19.02.2022 Chi, R., Leung, X.Y., Chi, C.G.Q. (2022). Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers behavioral intentions. International Journal of Hospitality Management, 101, 1-9.
  • Beniwal, T., Mathur, V. K. (2021). Cloud Kitchen: A Profitable Ventura. International Advanced Research Journal in Science, Engineering and Technology, 8(10), 50-54.
  • Choudhary, N. (2019). Strategic Analysis of Cloud Kitchen – A Case Study. An International Journal of Management Studies, 9(3), 184-190.
  • Curry, D. (2022). Food Delivery App Revenue and Usage Statistics. Erişim Adresi: https://www.businessofapps.com/data/food-delivery-app-market/ Erişim Tarihi: 20.02.2022.
  • Fifth Wall Ventures, (2019). Ghost kitchens: Location + Specialization are the keys to the future of food delivery. Erişim Adresi: https://medium.com/fifth-wall-insights/ghost-kitchens-location-specialization-are-the-keys- to-the-future-of-food-delivery-f4766790d2b4 Erişim Tarihi: 20.02.2022.
  • Hess, D. (2020). Chost Kitchens Help to Maximize Hotel F&B Space. Hotel News Now, Erişim Adresi: https://vtechworks.lib.vt.edu/handle/10919/101491 Erişim Tarihi: 20.02.2022.
  • John, K.T. (2021). Digital Disruption: The Hyperlocal Delivery and Cloud Kitchen Driven Future of Food Services in Post-COVİD India. International Hospitality Review, Erişim Adresi: https://www.emerald.com/insight/content/doi/10.1108/IHR-06-2021-0045/full/pdf?title=digital-disruption-the-hyperlocal-delivery-and-cloud-kitchen-driven-future-of-food-services-in-post-covid-india Erişim Tarihi: 10.02.2022.
  • Li, C., Mirosa, M., Bremer, P. (2020). Rewiew of Online Food Delivery Platforms anf their Impacts on Sustainability. Sustainability, 12(14), 5528. Mil, B., Dirican, C. (2019). Endüstri 4.0 Teknolojileri ve Turizme Etkileri. Disiplinlerarası Akademik Turizm Dergisi, 1(3), 1-9.
  • Oracle, (2020). “What is a cloud kitchen?”. Essential Guide to Cloud Kitchens: Considerations for Restauranteurs, s.4. Erişim adresi: https://www.oracle.com/a/ocom/docs/dc/em/ofb-essential-guide-to-cloud-kitchens-v02.pdf?elq_mid=168961&sh=&cmid=BUMK200604P00010 Erişim tarihi: 10.02.2022.
  • Senthil, M., Gayathri, N., Chandrasekar, K. S. (2020). Changing paradigms of Indian foodtech landscape-impact of online food delivery aggregators. International Journal on Food System Dynamics, 11(2), 139-152.
  • Shafer, M. (2020). “Ghost kitchens are one step in an ongoing evolution”, Ghost Kitchens: Food Delivery Amid Lockdown, s.14, Erişim Adresi: http://go.euromonitor.com/rs/805-KOK-719/images/Ghost_Kitchens.pdf?utm_campaign=WB_20_07_09_REC_Ghost_Kitchens&utm_medium=Email&utm_source=0_AutoResponse_Email&mkt_tok=ODA1LUtPSy03MTkAAAF86cyxBDU7bwtyx53n20VtKvWsoZHHDvpDAmXO5bznvd0V2HfMHKvUp6x4FNnDXDwl0a9KJpz-I-8V-OlxcXBT0n7kM7JnDEbcsQngKlnGJJe4d0A Erişim tarihi: 10.02.2022.
  • Sugar, R. (2021). Ghost Kitchens Will Always Be Dumb. Erişim Adresi: https://www.grubstreet.com/2021/02/why-ghost-kitchens-are-not-the-future-of-restaurants.html Erişim Tarihi: 10.02.2022.
  • Tarınç, A., Ülken, H. (2021). COVİD-19 SONRASI GELİŞEN MUTFAK AKIMI: BULUT MUTFAK. Journal of Gastronomu, Hospitality and Travel, 4(2), 321-328.
  • Updhye, N., Sathe, S. (2020). “Cloud Kitchen – Case Study Of Swiggy Cloud Kitchen In Pune.” UGC Care Journal, 6(4), 107-114.
  • Yeşilyurt, B., Kurnaz, A. (2021). Koronavirüs (Covid-19) Pandemi Sürecinde Restoran Sektöründe Yeni Bir Uygulama: Bulut Mutfaklar. Turizm ve Araştırma Dergisi, 10(2), 47-62.

Bulut Mutfak Modeli Üzerine Nitel Bir Araştırma: Avane Cloud Kitchens

Yıl 2022, Cilt: 12 Sayı: 2, 675 - 688, 02.08.2022
https://doi.org/10.48146/odusobiad.1091100

Öz

Bulut mutfaklar, misafir ağırlamak için herhangi bir fiziksel alana sahip olmayan, tüketicilerin yemek siparişlerini sadece çevrimiçi olarak kabul eden ve sipariş tesliminde sadece gel al veya paket servis yöntemini kullanan mutfaklar olarak tanımlanmaktadır. Üretim, satın alma, personel, paketleme, maliyet gibi birçok alanda verimlilik sağladığı bilinen ve yiyecek ve içecek sektörüne yeni bir bakış açısı kazandıran bulut mutfaklar temelde aynı yapıya sahip gibi görünseler de tercih ettikleri işletme modelleri ile birbirinden ayrılmaktadır. Bu çalışmanın amacı bulut mutfak modelini açıklamak ve bulut mutfak yapısını Avane Cloud Kitchens özelinde incelemektir. Çalışma nitel bir araştırma olup görüşme tekniği ile hazırlanmıştır. Avane Cloud Kitchens kurucusu ve CEO’su Ahmet Orhon ile yapılan yüz yüze görüşmede veri toplama aracı olarak yarı yapılandırılmış form kullanılmıştır. Çalışmanın sonuç kısmında elde edilen veriler ışığında bulut mutfak modeli her yönüyle değerlendirilmiş, Avane Cloud Kitchens tarafından tercih edilen tam donanımlı iş modeli diğer bulut mutfak iş modelleri ile karşılaştırılmıştır. Yapılan alanyazın taramasında bulut mutfak modeli üzerine birincil veriler kullanılarak hazırlanan herhangi bir çalışmaya rastlanmamış olması çalışmanın önemini göstermektedir. Çalışmanın bulut mutfak modeli hakkında birincil veriler içermesi ve bulut mutfak yapısının Avane Cloud Kitchens özelinde irdelenmesi sayesinde alanyazına katkıda bulunacağı ve ileride bulut mutfak modeli üzerine yapılacak çalışmalara temel oluşturacağı öngörülmektedir

Kaynakça

  • Allied Analytics LLP, (2020). Cloud kitchen market by type, product type and nature: Global opportunity analysis and industry forecast, 2021-2027. Erişim adresi: https://www.researchandmarkets.com/reports/5134068/cloud-kitchen-market-by-type-product-type- and. Erişim Tarihi: 20.02.2022.
  • Avane Cloud Kitchens. Ne Yapıyoruz? Erişim Adesi https://www.avaneck.com/tr/what-we-do Erişim Tarihi: 19.02.2022 Chi, R., Leung, X.Y., Chi, C.G.Q. (2022). Ghost kitchens on the rise: Effects of knowledge and perceived benefit-risk on customers behavioral intentions. International Journal of Hospitality Management, 101, 1-9.
  • Beniwal, T., Mathur, V. K. (2021). Cloud Kitchen: A Profitable Ventura. International Advanced Research Journal in Science, Engineering and Technology, 8(10), 50-54.
  • Choudhary, N. (2019). Strategic Analysis of Cloud Kitchen – A Case Study. An International Journal of Management Studies, 9(3), 184-190.
  • Curry, D. (2022). Food Delivery App Revenue and Usage Statistics. Erişim Adresi: https://www.businessofapps.com/data/food-delivery-app-market/ Erişim Tarihi: 20.02.2022.
  • Fifth Wall Ventures, (2019). Ghost kitchens: Location + Specialization are the keys to the future of food delivery. Erişim Adresi: https://medium.com/fifth-wall-insights/ghost-kitchens-location-specialization-are-the-keys- to-the-future-of-food-delivery-f4766790d2b4 Erişim Tarihi: 20.02.2022.
  • Hess, D. (2020). Chost Kitchens Help to Maximize Hotel F&B Space. Hotel News Now, Erişim Adresi: https://vtechworks.lib.vt.edu/handle/10919/101491 Erişim Tarihi: 20.02.2022.
  • John, K.T. (2021). Digital Disruption: The Hyperlocal Delivery and Cloud Kitchen Driven Future of Food Services in Post-COVİD India. International Hospitality Review, Erişim Adresi: https://www.emerald.com/insight/content/doi/10.1108/IHR-06-2021-0045/full/pdf?title=digital-disruption-the-hyperlocal-delivery-and-cloud-kitchen-driven-future-of-food-services-in-post-covid-india Erişim Tarihi: 10.02.2022.
  • Li, C., Mirosa, M., Bremer, P. (2020). Rewiew of Online Food Delivery Platforms anf their Impacts on Sustainability. Sustainability, 12(14), 5528. Mil, B., Dirican, C. (2019). Endüstri 4.0 Teknolojileri ve Turizme Etkileri. Disiplinlerarası Akademik Turizm Dergisi, 1(3), 1-9.
  • Oracle, (2020). “What is a cloud kitchen?”. Essential Guide to Cloud Kitchens: Considerations for Restauranteurs, s.4. Erişim adresi: https://www.oracle.com/a/ocom/docs/dc/em/ofb-essential-guide-to-cloud-kitchens-v02.pdf?elq_mid=168961&sh=&cmid=BUMK200604P00010 Erişim tarihi: 10.02.2022.
  • Senthil, M., Gayathri, N., Chandrasekar, K. S. (2020). Changing paradigms of Indian foodtech landscape-impact of online food delivery aggregators. International Journal on Food System Dynamics, 11(2), 139-152.
  • Shafer, M. (2020). “Ghost kitchens are one step in an ongoing evolution”, Ghost Kitchens: Food Delivery Amid Lockdown, s.14, Erişim Adresi: http://go.euromonitor.com/rs/805-KOK-719/images/Ghost_Kitchens.pdf?utm_campaign=WB_20_07_09_REC_Ghost_Kitchens&utm_medium=Email&utm_source=0_AutoResponse_Email&mkt_tok=ODA1LUtPSy03MTkAAAF86cyxBDU7bwtyx53n20VtKvWsoZHHDvpDAmXO5bznvd0V2HfMHKvUp6x4FNnDXDwl0a9KJpz-I-8V-OlxcXBT0n7kM7JnDEbcsQngKlnGJJe4d0A Erişim tarihi: 10.02.2022.
  • Sugar, R. (2021). Ghost Kitchens Will Always Be Dumb. Erişim Adresi: https://www.grubstreet.com/2021/02/why-ghost-kitchens-are-not-the-future-of-restaurants.html Erişim Tarihi: 10.02.2022.
  • Tarınç, A., Ülken, H. (2021). COVİD-19 SONRASI GELİŞEN MUTFAK AKIMI: BULUT MUTFAK. Journal of Gastronomu, Hospitality and Travel, 4(2), 321-328.
  • Updhye, N., Sathe, S. (2020). “Cloud Kitchen – Case Study Of Swiggy Cloud Kitchen In Pune.” UGC Care Journal, 6(4), 107-114.
  • Yeşilyurt, B., Kurnaz, A. (2021). Koronavirüs (Covid-19) Pandemi Sürecinde Restoran Sektöründe Yeni Bir Uygulama: Bulut Mutfaklar. Turizm ve Araştırma Dergisi, 10(2), 47-62.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Elif Cemre Bozagcı 0000-0003-1574-5120

Alper Çevik 0000-0002-6627-8246

Yayımlanma Tarihi 2 Ağustos 2022
Gönderilme Tarihi 21 Mart 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 12 Sayı: 2

Kaynak Göster

APA Bozagcı, E. C., & Çevik, A. (2022). Bulut Mutfak Modeli Üzerine Nitel Bir Araştırma: Avane Cloud Kitchens. Ordu Üniversitesi Sosyal Bilimler Enstitüsü Sosyal Bilimler Araştırmaları Dergisi, 12(2), 675-688. https://doi.org/10.48146/odusobiad.1091100

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