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

Yıl 2022, Cilt: 12 Sayı: 2, 675 - 688, 02.08.2022

Elif Cemre Bozagcı , Alper Çevik

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.

Anahtar Kelimeler

Food and beverage business, Takeaway, Cloud Kitchens, Avane cloud kitchens, Business model

Bulut Mutfak Modeli Üzerine Nitel Bir Araştırma: Avane Cloud Kitchens

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

Anahtar Kelimeler

Yiyecek ve içecek işletmeleri, Paket servis, Bulut mutfaklar, Avane cloud kitchens, İş modeli

Kaynakça

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