How online delivery method affected a la carte restaurant management after the pandemic in Finland
Quan, Le (2024)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024052214407
https://urn.fi/URN:NBN:fi:amk-2024052214407
Tiivistelmä
The COVID-19 epidemic has had a profound impact on restaurants in Northern Europe, forcing restaurants to acclimatize to a new reality. This thesis explores how restaurant management has changed in Northern Europe in the wake of the epidemic, fastening on the changes and openings that can support restaurants' moment.
The thesis is based on two main sources, including data collection on the Way Back Machine archive website and a reporting tool related to restaurant revenue, typically Finder.fi. Although there are difficulties in collecting data, the author still has a personal perspective to see the importance of online delivery methods for the management of a la carte restaurants.
The research draws on theoretical concepts from the field of restaurant management, specifically focusing on the impact of technological advancements on operational efficiency, menu design, and customer behavior. Additionally, relevant literature on online delivery platforms and their influence on the food service industry is explored.
By applying thematic analysis to this multi-source data set, the research aims to identify key themes and sub-themes that illuminate the impact of online delivery on a la carte restaurant management post-pandemic. These themes are expected to encompass areas such as changes in how customers order from a la carte restaurants, including the adoption of online ordering systems and the influence of delivery platforms, investigate how online delivery has influenced menu design for a la carte restaurants, focus on potential changes in portion sizes, descriptions emphasizing travel tolerance and the introduction of online-exclusive items suited for delivery.
The thesis ends by stating the author's opinion about online delivery methods. The author's observation is that restaurants will need to continue to be flexible and adaptable to succeed in the new post-pandemic terrain and use online delivery effectively. Additionally, policymakers can also do their part to support restaurants by meeting customer needs post-pandemic.
The thesis is based on two main sources, including data collection on the Way Back Machine archive website and a reporting tool related to restaurant revenue, typically Finder.fi. Although there are difficulties in collecting data, the author still has a personal perspective to see the importance of online delivery methods for the management of a la carte restaurants.
The research draws on theoretical concepts from the field of restaurant management, specifically focusing on the impact of technological advancements on operational efficiency, menu design, and customer behavior. Additionally, relevant literature on online delivery platforms and their influence on the food service industry is explored.
By applying thematic analysis to this multi-source data set, the research aims to identify key themes and sub-themes that illuminate the impact of online delivery on a la carte restaurant management post-pandemic. These themes are expected to encompass areas such as changes in how customers order from a la carte restaurants, including the adoption of online ordering systems and the influence of delivery platforms, investigate how online delivery has influenced menu design for a la carte restaurants, focus on potential changes in portion sizes, descriptions emphasizing travel tolerance and the introduction of online-exclusive items suited for delivery.
The thesis ends by stating the author's opinion about online delivery methods. The author's observation is that restaurants will need to continue to be flexible and adaptable to succeed in the new post-pandemic terrain and use online delivery effectively. Additionally, policymakers can also do their part to support restaurants by meeting customer needs post-pandemic.