International Journal of Hospitality Management, Год журнала: 2024, Номер 126, С. 104076 - 104076
Опубликована: Дек. 26, 2024
Язык: Английский
International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101142 - 101142
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
0
Advances in computational intelligence and robotics book series, Год журнала: 2025, Номер unknown, С. 281 - 296
Опубликована: Апрель 11, 2025
The future of food service is developing rapidly with the growth ghost kitchens also known as cloud which operate primarily for delivery and takeout. primary aim study to examine role artificial intelligence (AI) in improving sustainability kitchens, focusing on resource efficiency waste minimization. findings shows that usage AI can optimize allocation, streamline inventory management, accurately forecast demand, thereby minimizing operational costs. In addition, promote responsible consumption by sourcing foods locally or preparing them seasonal produce. Furthermore adaptability during COVID-19 pandemic has revealed its potential support business continuity while promoting innovation sustainable kitchen practices. Based these insights, it suggested stakeholders industry should embrace technologies improve efficiency.
Язык: Английский
Процитировано
0
Advances in computational intelligence and robotics book series, Год журнала: 2025, Номер unknown, С. 231 - 246
Опубликована: Апрель 11, 2025
Ghost kitchens, referred to as cloud or virtual are revolutionizing the food service sector in reaction increasing delivery needs. Nonetheless, their swift rise has presented issues, such heightened energy use, waste, and excessive packaging. This chapter examines potential of new technologies enhance operations ghost kitchens while promoting sustainable practices. It underscores necessity for supportive policies regulatory frameworks facilitate extensive green adoption within kitchen ecosystem. Utilizing contemporary practices, can minimize carbon footprint prosper developing carbon-neutral market. The emphasizes successful instances practices illustrates function data analytics assessing alleviating environmental problems. seeks direct stakeholders
Язык: Английский
Процитировано
0
Advances in computational intelligence and robotics book series, Год журнала: 2025, Номер unknown, С. 387 - 408
Опубликована: Апрель 11, 2025
Technological advances and client demand may change food service ghost kitchens. Value, scalability, technology integration challenge delivery-only restaurant operating standards. Their operational benefits are well-documented, but their commercial, sustainability, consumer implications unknown. In this chapter, kitchens' history, working systems, economic, environmental, social elements studied to fill the gap. Case studies industry data analysis used explore kitchen advancements, including AI-driven analytics, multi-brand approaches, eco-friendly practices. Distribution regulatory compliance, distrust needed for kitchens, which promote entrepreneurship, cost performance. Theory explains how virtual brands affect behaviour competitive market dynamics, whereas practical ways execute concept. Examination of history reveals vital role in global ecosystem transformation.
Язык: Английский
Процитировано
0
International Journal of Hospitality Management, Год журнала: 2025, Номер 130, С. 104231 - 104231
Опубликована: Май 9, 2025
Язык: Английский
Процитировано
0
International Journal of Gastronomy and Food Science, Год журнала: 2024, Номер 38, С. 101031 - 101031
Опубликована: Окт. 10, 2024
Язык: Английский
Процитировано
1
International Journal of Hospitality & Tourism Administration, Год журнала: 2024, Номер unknown, С. 1 - 22
Опубликована: Ноя. 11, 2024
This study's objectives are to shed light on the dark kitchen phenomenon, produce new knowledge, address extant research gaps and develop a theoretical framework. The key themes include entrepreneurs' most impactful perceived current consumer trends, how these, which trends they expect emerge in future. Semi-structured in-depth interviews were conducted with 20 operators Vietnam. analysis revealed various dimensions, including "leveraging status" "fostering allegiance," explain consumers' increasingly empowering role online food sales market. "uncompromising" "accentuating rudiments" dimensions suggest kitchens can capitalize opportunities while "attentiveness," "creative- applied mind" illuminate ways advance regarding future trends. also identifies practical conceptual implications.
Язык: Английский
Процитировано
0
International Journal of Hospitality Management, Год журнала: 2024, Номер 126, С. 104076 - 104076
Опубликована: Дек. 26, 2024
Язык: Английский
Процитировано
0