Dark kitchens: Origin, definition, and perspectives of an emerging food sector

Autor(es)

da Cunha, Diogo Thimoteo ; Hakim, Mariana Piton ; Alves, Mariana Muller ; Vicentini, Mariana Scudeller ; Wisniewska, Malgorzata Zdzislawa

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 35, p. 9-pg., 2024-02-15.

Resumo

Dark kitchens are food service models that offer ready -to -eat meals for delivery or takeout, ordered by phone, food delivery apps, websites, or through social networks. This model has been around for many years but has become popular due to technological advances, the aftermath of the pandemic, and economic changes. With this in mind, the aim of this study is critical review the recent literature about dark kitchens to analyze the origin of this model, and its current organization and evaluate its strengths, weaknesses, opportunities, and threats (SWOT). After the eligibility study, 14 studies were considered. Many of the included studies were based on secondary data or consumer perceptions. It was possible to highlight many dark kitchens characteristics regarding location, menu, price, costs, and marketing strategies. New dark kitchen models, such as home -based, franchising, and situational models, have recently been identified. The changes in this dynamic scenario highlight the necessity of a broader and more comprehensive definition for dark kitchens. In this sense, a new definition is proposed. Consumers appear willing to purchase food from dark kitchens without sacrificing food safety, sustainability, and convenience. By using a SWOT analysis practical implications are delivered for owners, operators, and regulatory sector. Dark kitchens model is promising and is expected to account for an even larger share of the food service market in the coming years. With new studies, it will be possible to improve the sector in terms of facilities, menus, marketing strategies, food safety, and legislation. (AU)

• Processo FAPESP: 23/04527-5 - Há gestão da segurança dos alimentos nas dark kitchens?
• Beneficiário: Mariana Muller Alves
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 22/10468-9 - Desvendando as dark kitchen: percepção do consumidor, mapeamento e perfil de segurança dos alimentos
• Beneficiário: Diogo Thimoteo da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular