The emergence of cloud kitchens: assessing impact on Modern restaurant operations and customer behavior/ Princess Ayade, Jhennesis De Guzman, Kaiel Andrae, Rolinda Durian, Angelyn Elloraba, and Ayman Kour.--

Bachelor's thesis

College of Liberal Arts.-- Bachelor of science in business administration major in Industrial management: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

The rise of cloud kitchens, or virtual kitchens, has disrupted the food service
industry by introducing a delivery-only business model, addressing modern consumer
demands for convenience, affordability, and flexibility. This study examines cloud
kitchen operations in Metro Manila, Philippines, analyzing operator demographics,
operational challenges, and customer perceptions, including factors influencing
satisfaction, loyalty, and behavior. A descriptive research design was utilized, employing
a survey of cloud kitchen operators. Data were gathered via surveys from 25 virtual
kitchen operators. Findings reveal that cloud kitchens excel in cost efficiency, food
quality, and service speed but face challenges in maintaining customer engagement and
delivery efficiency. The study highlights the potential of cloud kitchens as a
transformative force in the restaurant industry, offering insights for businesses looking
to optimize operations and enhance customer experience. Recommendations include
focusing on industry-wide standards and technological integration to improve operational
efficiency, developing customer loyalty and satisfaction strategies tailored to operators’

personal circumstances, and introducing supportive frameworks that address civil-status-
related disparities, particularly in quality control and market competition.