A systematic literature review of cloud kitchen

P Harini; A Rohini; S Selvanayaki; M Prahadeeswaran; R P Selvi; C Shokila

doi:10.14719/pst.6016

Authors

Harini P Department of Agricultural and Rural Management, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0009-0000-5989-6276
A Rohini Department of Agricultural and Rural Management, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0002-3476-0003
S Selvanayaki Department of Agricultural and Rural Management, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0002-9463-7170
M Prahadeeswaran Department of Agricultural Economics, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0002-6175-3984
R Pangayar Selvi Department of Physical Science and Information Technology, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0003-3593-8982
Shokila C Department of Agricultural and Rural Management, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0002-3007-4014

DOI:

https://doi.org/10.14719/pst.6016

Keywords:

cloud kitchen, consumer choices, covid-19 pandemic, customer loyalty, ghost kitchen

Abstract

The concept of cloud kitchens, or ghost kitchens, has emerged as a transformative trend in the food service industry, offering an economical and efficient model that eliminates the need for physical dining spaces and focuses solely on delivery and takeout. This approach provides several advantages, including reduced overhead costs, operational efficiency, scalability and expanded market reach through virtual platforms. However, market saturation, building brand visibility and maintaining food quality remain significant hurdles. Future trends may involve multi-brand operations within a single kitchen, advanced technology integration, eco-friendly practices and suburban and rural areas expansion. By addressing these challenges, ghost kitchens can capitalise on their innovative potential to reshape the food service landscape.

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