The post-COVID emergence of dark kitchens: a qualitative analysis of acceptance and the advantages and challenges

Abstract

This article is an attempt to understand the perspective of various stakeholders regarding the current emergence of dark kitchens/cloud kitchens in the hospitality industry of Dubai, UAE. The researchers analyse the qualitative data collected after interviewing seven stakeholders. The data provides an in-depth insight into their views related to the emergence of dark kitchens in the post-COVID period, their acceptance in the industry and by customers, their advantages and their limitations. A content analysis approach was used, and prominent themes were identified. It shows that dark kitchens have come as a saving grace to the fledgling hotel industry after the pandemic. Dark kitchens have been found to support restaurants during and after the pandemic by saving costs and space; however, this comes with its own set of challenges. The researchers outline these in detail in the article and discuss the limitation this current trend is facing. Some recommendations and suggestions on the basis of the input from the stakeholders are also made. This study can be considered a significant preliminary contributor in the emerging topic of dark kitchens for academics, hoteliers and all related stakeholders.

Keywords

• cloud kitchen
• f&b industry
• innovation in the f&b industry
• outsource kitchen