THE GLOBAL GROWTH OF CLOUD KITCHENS: OPPORTUNITIES AND CHALLENGES

The food service sector is presently undergoing a significant shift, with cloud kitchens, also referred to as ghost or dark
kitchens, being at the forefront of this transition. Unlike conventional restaurants, cloud kitchens do not have dine-in options and
instead function solely through digital platforms and online food delivery services. This paper will discuss the gradual transition
from dine-in food service to delivery-based food service and the role of technology in this process. The article is about the link
between cloud kitchens and third-party food delivery services like UberEats and Zomato. Even though these services offer cloud
kitchens access to a wide customer base, the commission rates are quite high, and this can affect profitability. The article points
out the increasing reliance of cloud kitchens on these services and the difficulties that arise. The results indicate that for cloud
kitchens to remain competitive and sustainable, they need to shift their focus from being mere production facilities to engaging
with customers directly. Even in a purely digital setting, it is important to establish a connection with customers. This study
highlights the need for cloud kitchens to adopt a direct-to-consumer approach to improve their relationships with customers and
make their business more sustainable