NEW GENERATION CATERING MODELS: THE CASE OF AVANE CLOUD KITCHENS

Meral İş

Makale detayları

NEW GENERATION CATERING MODELS: THE CASE OF AVANE CLOUD KITCHENS

Yazarlar:

Meral İş

Yayıncı:

Ataturk University

Ana Başlıklar:

Turizm Hukuku

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.59-70

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338479

pISSN:

2792-0585

Anahtar kelimeler:

Özet:

 Cloud kitchens have emerged as an innovative business model rapidly gaining prominence in the food and beverage industry under the transformative influence of globalization and digitalization. By addressing consumer demands for speed and variety, they have established a significant position in the online food delivery market. This model offers high profitability with low operational costs while driving transformation in the sector through sustainability-oriented solutions and environmentally friendly practices. With their ability to optimize energy consumption and reduce food waste, cloud kitchens are reshaping the future of the food and beverage industry. This study analyzes, Avane Cloud Kitchen, a Turkey-based cloud kitchen initiative, is analyzed, and the effects of Turkeys rapidly developing cloud kitchen model on the sector are discussed. The research examines the services of 54 brands affiliated with Avane Cloud Kitchen on the Yemeksepeti platform in Istanbul. Based on criteria such as menu variety, customer ratings, and the number of online reviews, it has been determined that menu categories like World Cuisine, Chicken, and Vegetarian  Vegan frequently stand out in the cloud kitchen concept. The findings reveal that the high number of reviews and customer ratings for cloud kitchens on the Yemeksepeti platform indicate that Avane Cloud Kitchen brands hold a strong position in terms of customer satisfaction. For instance, a brand offering Burger, Döner, and Toast  Sandwich menus received the most reviews, with over 45,000 in total, while another brand offering Burger, World Cuisine, and Vegetarian  Vegan menus achieved the highest customer satisfaction score, with a rating of 4.8. These results highlight the innovative structure of the cloud kitchen model, demonstrating its effectiveness in enhancing competitive strength and meeting customer expectations.

 Cloud kitchens have emerged as an innovative business model rapidly gaining prominence in the food and beverage industry under the transformative influence of globalization and digitalization. By addressing consumer demands for speed and variety, they have established a significant position in the online food delivery market. This model offers high profitability with low operational costs while driving transformation in the sector through sustainability-oriented solutions and environmentally friendly practices. With their ability to optimize energy consumption and reduce food waste, cloud kitchens are reshaping the future of the food and beverage industry. This study analyzes, Avane Cloud Kitchen, a Turkey-based cloud kitchen initiative, is analyzed, and the effects of Turkeys rapidly developing cloud kitchen model on the sector are discussed. The research examines the services of 54 brands affiliated with Avane Cloud Kitchen on the Yemeksepeti platform in Istanbul. Based on criteria such as menu variety, customer ratings, and the number of online reviews, it has been determined that menu categories like World Cuisine, Chicken, and Vegetarian  Vegan frequently stand out in the cloud kitchen concept. The findings reveal that the high number of reviews and customer ratings for cloud kitchens on the Yemeksepeti platform indicate that Avane Cloud Kitchen brands hold a strong position in terms of customer satisfaction. For instance, a brand offering Burger, Döner, and Toast  Sandwich menus received the most reviews, with over 45,000 in total, while another brand offering Burger, World Cuisine, and Vegetarian  Vegan menus achieved the highest customer satisfaction score, with a rating of 4.8. These results highlight the innovative structure of the cloud kitchen model, demonstrating its effectiveness in enhancing competitive strength and meeting customer expectations.

 Cloud kitchens have emerged as an innovative business model rapidly gaining prominence in the food and beverage industry under the transformative influence of globalization and digitalization. By addressing consumer demands for speed and variety, they have established a significant position in the online food delivery market. This model offers high profitability with low operational costs while driving transformation in the sector through sustainability-oriented solutions and environmentally friendly practices. With their ability to optimize energy consumption and reduce food waste, cloud kitchens are reshaping the future of the food and beverage industry. This study analyzes, Avane Cloud Kitchen, a Turkey-based cloud kitchen initiative, is analyzed, and the effects of Turkeys rapidly developing cloud kitchen model on the sector are discussed. The research examines the services of 54 brands affiliated with Avane Cloud Kitchen on the Yemeksepeti platform in Istanbul. Based on criteria such as menu variety, customer ratings, and the number of online reviews, it has been determined that menu categories like World Cuisine, Chicken, and Vegetarian  Vegan frequently stand out in the cloud kitchen concept. The findings reveal that the high number of reviews and customer ratings for cloud kitchens on the Yemeksepeti platform indicate that Avane Cloud Kitchen brands hold a strong position in terms of customer satisfaction. For instance, a brand offering Burger, Döner, and Toast  Sandwich menus received the most reviews, with over 45,000 in total, while another brand offering Burger, World Cuisine, and Vegetarian  Vegan menus achieved the highest customer satisfaction score, with a rating of 4.8. These results highlight the innovative structure of the cloud kitchen model, demonstrating its effectiveness in enhancing competitive strength and meeting customer expectations.

 Bulut mutfaklar, küreselleşme ve dijitalleşmenin etkisiyle yiyecek-içecek sektöründe hızla yaygınlaşan yenilikçi bir iş modeli olarak dikkat çekmektedir. Tüketicilerin hız ve çeşitlilik taleplerini karşılayarak çevrimiçi yemek siparişlerinde önemli bir konum edinmiştir. Düşük işletme maliyetleriyle yüksek kârlılık sağlayan bu model, sürdürülebilirlik odaklı çözümleri ve çevre dostu uygulamalarıyla sektörde dönüşüm yaratmaktadır. Enerji tüketimini optimize eden ve gıda israfını azaltan yapısıyla, bulut mutfaklar geleceğin yiyecek-içecek sektörünü şekillendirmektedir. Çalışmada, Türkiye merkezli bir bulut mutfak girişimi olan Avane Cloud Kitchen markası incelenerek, Türkiyede hızla gelişen bulut mutfak modelinin sektöre etkileri ele alınmıştır. Araştırma kapsamında, Avane Cloud Kitchena bağlı 54 markanın İstanbul genelinde Yemeksepeti platformunda sunduğu hizmetler detaylı bir şekilde analiz edilmiştir. Menü çeşitliliği, müşteri puanları ve çevrimiçi değerlendirme sayıları gibi kriterler temel alınarak yapılan incelemelerde, Dünya Mutfağı, Tavuk ve Vejetaryen  Vegan gibi menü kategorilerinin bulut mutfak konseptinde ön plana çıktığı belirlenmiştir. Araştırma sonuçlarına göre, Yemeksepeti platformunda bulut mutfaklarla ilgili yüksek değerlendirme sayıları ve müşteri puanları, Avane Cloud Kitchen markalarının müşteri memnuniyeti açısından güçlü bir konumda olduğunu göstermektedir. Örneğin, Burger, Döner, Tost  Sandviç menüleri sunan bir marka 45 binden fazla yorumla en fazla değerlendirme alan marka olurken, Burger, Dünya Mutfağı ve Vejetaryen  Vegan menüleri sunan başka bir marka ise 4.8 müşteri puanıyla en yüksek memnuniyet alan marka olmuştur. Bu bulgular, bulut mutfak modelinin yenilikçi yapısının sektörde rekabet gücü kazandırmada ve müşteri beklentilerini karşılamada etkili bir rol oynadığını ortaya koymaktadır.

Makale detayları

NEW GENERATION CATERING MODELS: THE CASE OF AVANE CLOUD KITCHENS

Yazarlar:

Meral İş

Yayıncı:

Ataturk University

Ana Başlıklar:

Turizm Hukuku

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.59-70

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338479

pISSN:

2792-0585

Avane Cloud Kitchens

Cloud Kitchen

YemeksepetiAvane Cloud Kitchens

Bulut Mutfak

Yemeksepeti

Sayı

Makale detayları

NEW GENERATION CATERING MODELS: THE CASE OF AVANE CLOUD KITCHENS

Yazarlar: Meral İş

Yayıncı: Ataturk University

Ana Başlıklar: Turizm Hukuku

Dergi: Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.59-70

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001338479

pISSN: 2792-0585

Avane Cloud Kitchens

Cloud Kitchen

YemeksepetiAvane Cloud Kitchens

Bulut Mutfak

Yemeksepeti

Sayı

Yazarlar:

Meral İş

Yayıncı:

Ataturk University

Ana Başlıklar:

Turizm Hukuku

Dergi:

Journal of Silk Road Tourism Research Vol.4 Issue 2, pp.59-70

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001338479

pISSN:

2792-0585