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Mechanisms to enable operational efficiencies in a virtual context

Palmén, Anton LU ; Bryer, Morgan LU and Nilsson, Nathan LU (2023) FEKH99 20231
Department of Business Administration
Abstract
Title:
Mechanisms to enable operational efficiencies in a virtual context
Seminar date: 1st of June 2023
Course: FEKH99, Bachelor Degree Project in Entrepreneurship and Innovation, 15 University Credit Points
Authors: Morgan Bryer, Nathan Nilsson, Anton Palmen ´
Supervisor: Ziad El-Awad, Lund University
Keywords: Virtual kitchens, Operational Mechanisms, Operational Efficiency, Business Model
Canvas, Virtuality
Research question: Research how the internal mechanisms of virtual restaurants enable high operational efficiency
Purpose: On paper, virtual kitchens are more effective and profitable business ventures than traditional restaurants. The purpose of this thesis is to evaluate the internal
mechanisms that enable operational... (More)
Title:
Mechanisms to enable operational efficiencies in a virtual context
Seminar date: 1st of June 2023
Course: FEKH99, Bachelor Degree Project in Entrepreneurship and Innovation, 15 University Credit Points
Authors: Morgan Bryer, Nathan Nilsson, Anton Palmen ´
Supervisor: Ziad El-Awad, Lund University
Keywords: Virtual kitchens, Operational Mechanisms, Operational Efficiency, Business Model
Canvas, Virtuality
Research question: Research how the internal mechanisms of virtual restaurants enable high operational efficiency
Purpose: On paper, virtual kitchens are more effective and profitable business ventures than traditional restaurants. The purpose of this thesis is to evaluate the internal
mechanisms that enable operational efficiencies in virtual restaurants.
Background: Since the corona pandemic hit our world, the restaurant industry has had a paradigm shift towards off-premises eating. Restaurants have had to adapt to the digitalized behavior of today’s society. This includes shifting focus towards delivery and pick-up of food. This shift in the industry created a new opportunity for so-called virtual kitchens. Virtual restaurants are, contrary to traditional restaurants, only focused on off-premises services. They thus have no storefront and can focus their efforts in the kitchen elsewhere.
Methodology: To be able to reach the purpose of this study, a qualitative, abductive study is performed. The process includes performing a single case study on Bite Kitchens, to be able to gather empirics. Collected data will be analyzed with the theoretical framework business model canvas, which further will be altered to be specialized and a better fit for Bite Kitchens, as well as other virtual businesses.
Theoretical Perspective: The work is based on previous research on virtual kitchens and uses the business
model canvas framework to analyze the results obtained from the empirical data.
Results and Conclusion:
The thesis identifies three mechanisms that enable operational efficiencies for
virtual kitchens, these being: “Reduce dependencies”, “Exploit synergies”, and “Reconstructing work processes” which in turn are dependant on multiple methods that the business applies. It is concluded that the use of these mechanisms allows for a higher output of meals produced and delivered per square meter of restaurant and per total invested monetary unit. Furthermore, a new model
named “The Virtual Model Canvas” which better explains the mechanisms for virtual businesses is created. (Less)
Popular Abstract (Swedish)
Examensarbetets titel: Mechanisms to enable operational efficiencies in a virtual context
Seminariedatum: 1 Juni 2023
Ämne/kurs: FEKH99, Examensarbete i Entreprenörskap och Innovation, 15 högskolepoäng
Författare: Morgan Bryer, Nathan Nilsson, Anton Palm ́en,
Handledare: Ziad El-Awad, Lunds universitet
Nyckelord: Virtuella kök, Operationella mekanismer, Operationell effektivitet,
Business Model Canvas, Virtualitet
Forskningsfråga: Att undersöka hur de interna mekanismerna i virtuella kök möjliggör operationell effektivitet
Bakgrund: Sedan Corona-pandemin tog ett grepp på vår värld har restaurangindustrin behövt anpassa sig efter detta skifte mot beställningmat. Restauranger har därför behövt anpassa sig till det digitaliserade... (More)
Examensarbetets titel: Mechanisms to enable operational efficiencies in a virtual context
Seminariedatum: 1 Juni 2023
Ämne/kurs: FEKH99, Examensarbete i Entreprenörskap och Innovation, 15 högskolepoäng
Författare: Morgan Bryer, Nathan Nilsson, Anton Palm ́en,
Handledare: Ziad El-Awad, Lunds universitet
Nyckelord: Virtuella kök, Operationella mekanismer, Operationell effektivitet,
Business Model Canvas, Virtualitet
Forskningsfråga: Att undersöka hur de interna mekanismerna i virtuella kök möjliggör operationell effektivitet
Bakgrund: Sedan Corona-pandemin tog ett grepp på vår värld har restaurangindustrin behövt anpassa sig efter detta skifte mot beställningmat. Restauranger har därför behövt anpassa sig till det digitaliserade samhälle vi rör oss mot. Detta inkluderar ett skifte i fokus mot beställningsmat istället för att äta på plats. Detta
har skapat ett ny möjlighet för denna industri.
Syfte: På pappret är virtuella kök mer effektiva och lönsamma affärsverksamheter än traditionella restauranger. Syftet med denna avhandling är att utvärdera de interna mekanismer som möjliggör operativ effektivitet i virtuella restauranger
Metod: För att kunna uppnå syftet med denna studie utförs en kvalitativ, abduktiv studie. Processen inkluderar att utföra en fallstudie på Bite Kitchens, för att kunna samla in empiri. Insamlad data kommer att analyseras med det teoretiska ramverket Business Model Canvas, som vidare kommer att ändras för att specialiseras och passa bättre för Bite Kitchens, liksom för andra virtuella företag.
Teoretiskt perspektiv: Arbetet grundar sig i tidigare forskning kring virtuella kök och använder ramverket “The business model canvas” för att analysera de
resultat som fås fram från empirin.
Resultat och Slutsatser: I avhandlingen
identifieras tre mekanismer som möjliggör operativ effektivitet för virtuella kök,
dessa är: “Minska beroenden”, “Utnyttja synergier” och “Rekonstruera arbetsprocesser” som i sin tur är beroende av flera metoder som företaget tillämpar. Slutsatsen är att användningen av dessa mekanismer möjliggör en högre produktion av producerade och levererade måltider per kvadratmeter restaurang och per totalt investerad monetär enhet. Dessutom skapas en ny modell med namnet "The Virtual Model Canvas" som bättre förklarar mekanismerna för virtuella företag. (Less)
Please use this url to cite or link to this publication:
author
Palmén, Anton LU ; Bryer, Morgan LU and Nilsson, Nathan LU
supervisor
organization
course
FEKH99 20231
year
type
M2 - Bachelor Degree
subject
keywords
Virtual kitchens, Operational efficiency, Business model canvas, Virtuality
language
English
id
9129646
date added to LUP
2023-06-28 09:52:07
date last changed
2023-06-28 09:52:07
@misc{9129646,
  abstract     = {{Title:
Mechanisms to enable operational efficiencies in a virtual context
Seminar date: 1st of June 2023
Course: FEKH99, Bachelor Degree Project in Entrepreneurship and Innovation, 15 University Credit Points
Authors: Morgan Bryer, Nathan Nilsson, Anton Palmen ´
Supervisor: Ziad El-Awad, Lund University
Keywords: Virtual kitchens, Operational Mechanisms, Operational Efficiency, Business Model
Canvas, Virtuality
Research question: Research how the internal mechanisms of virtual restaurants enable high operational efficiency
Purpose: On paper, virtual kitchens are more effective and profitable business ventures than traditional restaurants. The purpose of this thesis is to evaluate the internal
mechanisms that enable operational efficiencies in virtual restaurants.
Background: Since the corona pandemic hit our world, the restaurant industry has had a paradigm shift towards off-premises eating. Restaurants have had to adapt to the digitalized behavior of today’s society. This includes shifting focus towards delivery and pick-up of food. This shift in the industry created a new opportunity for so-called virtual kitchens. Virtual restaurants are, contrary to traditional restaurants, only focused on off-premises services. They thus have no storefront and can focus their efforts in the kitchen elsewhere.
Methodology: To be able to reach the purpose of this study, a qualitative, abductive study is performed. The process includes performing a single case study on Bite Kitchens, to be able to gather empirics. Collected data will be analyzed with the theoretical framework business model canvas, which further will be altered to be specialized and a better fit for Bite Kitchens, as well as other virtual businesses.
Theoretical Perspective: The work is based on previous research on virtual kitchens and uses the business
model canvas framework to analyze the results obtained from the empirical data.
Results and Conclusion:
The thesis identifies three mechanisms that enable operational efficiencies for
virtual kitchens, these being: “Reduce dependencies”, “Exploit synergies”, and “Reconstructing work processes” which in turn are dependant on multiple methods that the business applies. It is concluded that the use of these mechanisms allows for a higher output of meals produced and delivered per square meter of restaurant and per total invested monetary unit. Furthermore, a new model
named “The Virtual Model Canvas” which better explains the mechanisms for virtual businesses is created.}},
  author       = {{Palmén, Anton and Bryer, Morgan and Nilsson, Nathan}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Mechanisms to enable operational efficiencies in a virtual context}},
  year         = {{2023}},
}