Abstract:

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.

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