Call for Papers:Vol.11 Issue.6

Submission
Last date		 28-Dec-2025
Acceptance Status In One Day
Paper Publish In Two Days
Submit ManuScript

News & Updates

Submit Article

Dear Authors, Article publish in our journal for Volume-11,Issue-6. For article submission on below link: Submit Manuscript


Join As Board

Dear Reviewer, You can join our Reviewer team without given any charges in our journal. Submit Details on below link: Join As Board


Paper Publication Charges

IJARIIE APP
Download Android App

For Authors

Archives

IJARIIE Board

Downloads

Android App

Download IJARIIE APP

Authors

Title: :  The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship
PaperId: :  27636
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 11 Issue 6 2025
DUI:    16.0415/IJARIIE-27636
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Sagar TambeLexicon institute department-HMCT
Arun Deokar Lexicon institute department-HMCT

Abstract

Management
cloud kitchens, ghost kitchens, virtual restaurants, traditional restaurants, entrepreneurship, food delivery, business models, India, global market
Cloud kitchens — also referred to as ghost kitchens, dark kitchens, or virtual kitchens — have experienced rapid growth over the past decade, accelerated by the COVID-19 pandemic and the global proliferation of food-delivery platforms. This paper examines how cloud kitchens are reshaping the restaurant ecosystem and entrepreneurship: their economic logic, operational advantages and constraints, effects on traditional dine-in restaurants, and implications for new and existing food entrepreneurs. Drawing on market reports, empirical studies, industry case examples and recent market corrections, the paper argues that cloud kitchens present both opportunity and disruption. They lower entry barriers and enable rapid scaling for digitally native food ventures, while simultaneously intensifying competition for established restaurants, forcing strategic adaptation in pricing, service model, and channel management. The paper concludes with practical recommendations for restaurateurs, entrepreneurs, platforms, and policymakers to harness benefits while mitigating risks.

Citations

Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.

IJARIIE Sagar Tambe, and Arun Deokar . "The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship" International Journal Of Advance Research And Innovative Ideas In Education Volume 11 Issue 6 2025 Page 76-79
MLA Sagar Tambe, and Arun Deokar . "The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship." International Journal Of Advance Research And Innovative Ideas In Education 11.6(2025) : 76-79.
APA Sagar Tambe, & Arun Deokar . (2025). The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship. International Journal Of Advance Research And Innovative Ideas In Education, 11(6), 76-79.
Chicago Sagar Tambe, and Arun Deokar . "The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship." International Journal Of Advance Research And Innovative Ideas In Education 11, no. 6 (2025) : 76-79.
Oxford Sagar Tambe, and Arun Deokar . 'The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship', International Journal Of Advance Research And Innovative Ideas In Education, vol. 11, no. 6, 2025, p. 76-79. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/The_Effect_of_Cloud_Kitchens_on_Traditional_Restaurants___Entrepreneurship_ijariie27636.pdf (Accessed : ).
Harvard Sagar Tambe, and Arun Deokar . (2025) 'The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship', International Journal Of Advance Research And Innovative Ideas In Education, 11(6), pp. 76-79IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/The_Effect_of_Cloud_Kitchens_on_Traditional_Restaurants___Entrepreneurship_ijariie27636.pdf (Accessed : )
IEEE Sagar Tambe, and Arun Deokar , "The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship," International Journal Of Advance Research And Innovative Ideas In Education, vol. 11, no. 6, pp. 76-79, Nov-Dec 2025. [Online]. Available: https://ijariie.com/AdminUploadPdf/The_Effect_of_Cloud_Kitchens_on_Traditional_Restaurants___Entrepreneurship_ijariie27636.pdf [Accessed : ].
Turabian Sagar Tambe, and Arun Deokar . "The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 11 number 6 ().
Vancouver Sagar Tambe, and Arun Deokar . The Effect of Cloud Kitchens on Traditional Restaurants & Entrepreneurship. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2025 [Cited : ]; 11(6) : 76-79. Available from: https://ijariie.com/AdminUploadPdf/The_Effect_of_Cloud_Kitchens_on_Traditional_Restaurants___Entrepreneurship_ijariie27636.pdf
BibTex EndNote RefMan RefWorks

Number Of Downloads



Save in Google Drive

Similar-Paper

TitleArea of ResearchAuther NameAction
The Effect of Cloud Kitchens on Traditional Restaurants & EntrepreneurshipManagement Sagar Tambe Download
QUALITY DETERIORATION OF FISHERY PRODUCTSFood Science dan TechnologyIIS ROSTINI Download
DEVELOPMENT AND STANDARDIZATION OF IRON RICH SORGHUM BASED CEREAL BARS MIXED WITH MANGO PEEL POWDERFood TechnologyDasari Praveen Download
The Role of Administrative Authority in Regulating Genetically Modified foodAdministrative law with genetic engineeringSheetal Varma Download
CHARACTERISTICS OF TILAPIA FISH NUGGETS WITH THE ADDITION OF DIFFERENT TAPIOCA CONCENTRATIONSFisheriesAulia Andhikawati Download
CHARACTERISTICS OF FISH SAUSAGES FROM MACKEREL TUNA WITH THE ADDITION OF DIFFERENT TAPIOCA FLOURFisheriesAulia Andhikawati Download
FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILKFOOD TECHNOLOGY PIDATHALA SAHITYA Download
OPTIMIZING THE TEXTURAL PROPERTIES OF SPREAD WITH DIFFERENT EMULSIFIERSFood TechnologySANJEEVI M Download
COMPARATIVE STUDY BETWEEN ANALYSIS USING CONVENTIONAL METHOD AND FT-NIR SPECTROPHOTOMETER FOR VARIOUS RAW MATERIALSFOOD ENGINEERINGPRATIKSHA V PAI Download
DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTSFOOD TECHNOLOGY AKASH A Download
DEVELOPMENT OF VEGAN PRODUCTS FROM EDIBLE OILFOOD TECHNOLOGYHARINI S J Download
NATURE'S HUES IN PRODUCT DESIGN : UNVEILING VIBRANT TONES FROM FRUITS AND VEGETABLESFOOD ENGINEERING SANCHITA MUKHERJEE Download
AROMICAP- MICROENCAPSULATION OF AROMATIC PLANT AND SPICES FOR INNOVATIVE CULINARY AND NUTRACETICAL APPLICATIONFOOD TECHNOLOGY HARIHARAN K Download
"Nutritional profiling &Examination of packaging capability of value-added rice candy "Food and nutrition Abhay Nath Download
DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURESFood Engineering and TechnologyIshrat Jahan Download
12