Hayalet Mutfakların Yükselişi: Görsel Haritalama Tekniği ile Bibliyometrik Bir Analiz

Öz

Hayalet Mutfaklar (Ghost Kitchen), son yıllarda restoran sektöründe yaşanan teknolojik yenilikler, değişen tüketici davranışları ve ekonomik koşullar nedeniyle ortaya çıkan yenilikçi bir iş modelidir. Bu mutfaklar, fiziksel bir restoran alanı olmadan yalnızca teslimat ve paket servis siparişlerine odaklanarak faaliyet göstermektedirler. Kavram çeşitli şekillerde; maliyet, pazarlama, avantajlar, operasyonel özellik, işçi ve tüketici açısından ele alınabilmektedir. Sektörde hayalet mutfaklara olan ilgi hızla artarken, akademik çalışmalar henüz yeni çeşitlenmektedir. Bu alanın farklı açılardan ele alınma potansiyeli bulunmaktadır. Bibliyometrik araştırmalar, bilimsel üretimleri inceleyerek araştırma eğilimlerini analiz etme, öncü çalışmaları belirleme ve gelecekteki araştırmalar için yeni yönelimler önerme açısından önemlidir. Bu nedenle, bu çalışmada hayalet mutfak kavramının bibliyometrik analizi yapılarak literatürdeki eğilimlerin ortaya konulması amaçlanmıştır. Bu amaçla Web of Science veri tabanında 315 çalışmaya ulaşılmıştır. Bunlar içinden araştırma amacı doğrultusunda 23 çalışma ile incelemeler yapılmıştır. Sonuç olarak, hayalet mutfakların giderek artan bir ilgi odağı haline geldiği ve farklı disiplinlerden araştırmacıların bu alana katkıda bulunduğu ortaya konmuştur. Gelecek araştırmalar için, daha geniş kapsamlı veri setleri ve nitel araştırma yöntemleri kullanılarak sektör profesyonelleri ve tüketicilerle yapılacak çalışmalar önerilmiştir. Bu tür çalışmalar, hayalet mutfak modelinin daha iyi anlaşılmasına ve pratik uygulamalarla akademik araştırmaların buluşmasına katkı sağlayacağı düşünülmektedir.

Anahtar Kelimeler

• Hayalet Mutfak
• Hizmet Sektörü
• Yiyecek-İçecek İşletmeleri
• Yönetim ve Strateji

The Rise of the Ghost Kitchen: A Bibliometric Analysis with Visual Mapping Technique

Öz

Ghost Kitchens have emerged as an innovative business model in the restaurant industry due to technological advancements, changing consumer behaviors, and economic conditions in recent years. These kitchens operate solely by focusing on delivery and takeout orders without a physical restaurant space. The concept can be examined from various perspectives, including cost, marketing, advantages, operational features, labor, and consumer aspects. While interest in ghost kitchens is rapidly increasing in the industry, academic studies on the topic are still in their early stages. This field holds potential for exploration from different angles. Bibliometric research is crucial for analyzing research trends, identifying pioneering studies, and suggesting new directions for future research by examining scientific productions. Therefore, this study aims to conduct a bibliometric analysis of the ghost kitchen concept to reveal trends in literature. For this purpose, 315 studies were identified in the Web of Science database. Among them, 23 studies were selected for analysis based on the research objective. As a result, it has been revealed that ghost kitchens are becoming an increasing focal point of interest and that researchers from different disciplines are contributing to this field. For future research, studies involving broader datasets and qualitative research methods, including industry professionals and consumers, are recommended. Such studies are expected to enhance the understanding of the ghost kitchen model and bridge the gap between practical applications and academic research.

Anahtar Kelimeler

• Ghost Kitchen
• Service Sector
• Food-Beverage Industry
• Management and Strategy

Kaynakça

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