Consumer Behaviour and the Future of the Food Industry Exploring Multi-Brand Cloud Kitchen

DOI

10.2991/978-94-6463-799-1_24How to use a DOI?

Keywords

Multi-brand Cloud Kitchens; Consumer Behaviour; Food Service Innovation

Abstract

Advancements in digital technology have created a tremendous impact on the food business, making food ordering and delivery quick and easy for consumers, and causing a significant shift in consumer dining preferences. The food-delivery business is on a steady rise, especially in the post-pandemic era, this played a key component in the rise of the disruptive business model of cloud kitchens. This model of business is now diversifying with the concept of multi-brand cloud kitchens which operate several distinct culinary brands within a single kitchen facility, thereby reducing overhead costs, maximizing resource utilization, and addressing the growing consumer demand for diverse cuisines. This study conducts a comprehensive literature review to synthesize research on multi-brand cloud kitchens, critically examining how these models are reshaping food service operations, enhancing operational efficiency, and influencing consumer behaviour. Thematic analysis reveals four key dimensions: the role of advanced technologies such as artificial intelligence, augmented reality, and automation in streamlining food operations; strategic business models that leverage shared infrastructure and scalable branding; the shift in consumer behaviour favouring delivery, variety, and convenience; and the operational efficiencies gained through centralized kitchens and flexible menu offerings. The findings also highlight challenges related to branding confusion, regulatory gaps, and the need for targeted digital marketing. Implications are discussed for restaurateurs, policymakers, and researchers, emphasizing the need for data-driven strategies, updated food safety frameworks, and consumer-focused studies. While the cloud kitchen model presents significant opportunities for growth and innovation, further empirical research is recommended to address sustainability and consumer loyalty in a multi-brand ecosystem.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Neha Itty Jose Paul
AU  - Manohar Sajnani
AU  - Kshitiz Sharma
PY  - 2025
DA  - 2025/08/13
TI  - Consumer Behaviour and the Future of the Food Industry Exploring Multi-Brand Cloud Kitchen
BT  - Proceedings of the 2nd International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2025)
PB  - Atlantis Press
SP  - 280
EP  - 290
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-799-1_24
DO  - 10.2991/978-94-6463-799-1_24
ID  - Paul2025
ER  -