Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)

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Unveiling Customer Preferences and Motivations Towards Embracing Cloud Kitchens in Chandigarh

Authors
Deepak Sharma1, *, Ishan Bakshi2, Suresh Chauhan3
1Research Scholar, MMICT & BM (Hotel Management), Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India, 133207
2School of Hospitality, GNA University, Phagwara, Punjab, India, 144401
3MMICT & BM (Hotel Management), Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, Haryana, India, 133207
*Corresponding author. Email: deepaksharmaphd1988@gmail.com
Corresponding Author
Deepak Sharma
Available Online 17 April 2025.
DOI
10.2991/978-94-6463-682-6_20How to use a DOI?
Keywords
Cloud Kitchen; Customer Decision; Online Food Delivery; Technological Integration; Culinary Concept
Abstract

The ease of placing orders through mobile applications or online platforms, coupled with swift delivery services, has become a significant attraction for consumers leading busy life-styles. In this regard Cloud kitchens, sometimes referred to as virtual restaurants or ghost kitchens, have become more popular in the food industry, leveraging digital platforms to offer diverse cuisines without a traditional brick-and-mortar presence. This exploratory study will unravel the underlying factors motivating customers to order food from cloud kitchens in this vibrant city. With a focus on understanding the dynamics of consumer behavior, the research will investigate the key drivers that influence the choice of cloud kitchens over traditional dining or other food delivery options. The study will employ a mixed-methods approach, combining studies and in- depth interviews to accumulate comprehensive bits of knowledge from an assorted test of Chandigarh’s populace. The study will consider essential elements within the food delivery sector, including convenience, menu diversity, pricing, food quality, and delivery effectiveness.

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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Volume Title
Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
17 April 2025
ISBN
978-94-6463-682-6
ISSN
2352-5428
DOI
10.2991/978-94-6463-682-6_20How to use a DOI?
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.

Cite this article

risenwbib
TY  - CONF
AU  - Deepak Sharma
AU  - Ishan Bakshi
AU  - Suresh Chauhan
PY  - 2025
DA  - 2025/04/17
TI  - Unveiling Customer Preferences and Motivations Towards Embracing Cloud Kitchens in Chandigarh
BT  - Proceedings of the 9th International Conference on Synergizing Sustainable Technologies and Management Practices (STAMP 2024)
PB  - Atlantis Press
SP  - 296
EP  - 312
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-682-6_20
DO  - 10.2991/978-94-6463-682-6_20
ID  - Sharma2025
ER  -