餐廳和食品店不害怕Ghost Kitchen的理由:填補便利性差距的Dark Kitchen趨勢與技術
Why Restaurants and Groceries Ain't Afraid of No Ghost Kitchens: Dark Kitchen Trends and Technology Close Convenience Gap
|出版日期||內容資訊||英文 12 Pages
|餐廳和食品店不害怕Ghost Kitchen的理由:填補便利性差距的Dark Kitchen趨勢與技術 Why Restaurants and Groceries Ain't Afraid of No Ghost Kitchens: Dark Kitchen Trends and Technology Close Convenience Gap|
|出版日期: 2021年06月03日||內容資訊: 英文 12 Pages||
本報告提供Ghost Kitchen的相關調查，Ghost Kitchen造成的餐飲業的變化，品牌的機會，新的競爭對手相關檢驗
This IDC Perspective examines how ghost kitchen concepts have changed the game for foodservice, creating avenues of opportunity for brands as well as bringing new competitors into the space. The fervor for transactional dining is putting added pressure on organizations to take digital strategies to the next level to support the needs of customers and employees as service models become virtual."Dining experiences are no longer within the four walls of a restaurant - they are wherever the customer chooses to be, and they can begin the moment a potential patron searches for a type of food on a smart device," says Dorothy Creamer, senior research analyst, Hospitality and Travel Digital Transformation Strategies at IDC. "With the meteoric rise of ghost kitchens, restaurants have greater opportunity and competition than ever before. Groceries, C-stores, and hotels are all prime candidates for leveraging the benefits of virtualized dining through existing kitchen spaces. The competitive differentiators will be how brands can minimize friction and create seamless offerings from virtual entities, without guests feeling like they have been duped or shortchanged quality in the name of convenience."