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Business model innovation in the food delivery industry: The increasing roles of delivery models and sustainability

Simone Torrese

Business model innovation in the food delivery industry: The increasing roles of delivery models and sustainability.

Rel. Paolo Landoni. Politecnico di Torino, Corso di laurea magistrale in Ingegneria Gestionale (Engineering And Management), 2021

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Impatto degli Incubatori/acceleratThe world of catering in recent years has undergone substantial changes and specifically in the world of delivery we have seen a revolution in terms of volume and quality of service. The pandemic of covid 19 has even more accelerated this process of change by transforming the habits of people and forcing even the most sceptical to approach this technology. In recent years, many foods delivery companies have sprung up that work with restaurants and manage their delivery. In view of this and the historical moment in which we live at an environmental level, the concept of sustainability has also impacted this industry. In fact, there are many people who have become sensitive to this issue. This has led many players in this industry to adapt to respond in an innovative way to the problem of sustainability. In this scenario and considering my entrepreneurial aspirations, the idea of developing an innovative sustainable pizzeria that guarantees a punctual delivery and with eco-sustainable means of transport was born. The purpose of this work was to analyse the current situation in the delivery industry and pizzeria chains and how sustainability has impacted these markets. It is also deepened, the concept of sustainability by defining what are the key metrics to define a sustainable business with a focus on the world of catering. The objective is to develop a business plan for a restaurant that respects the parameters of sustainability and is based on a circular economy without losing sight of the economic profitability. From a practical point of view, this study proposes an overview of the most common and adopted practices that can be implemented in order to achieve sustainable development and the degree of implementation of these practices and their impacts in restaurant industry.ori

Relators: Paolo Landoni
Academic year: 2021/22
Publication type: Electronic
Number of Pages: 99
Corso di laurea: Corso di laurea magistrale in Ingegneria Gestionale (Engineering And Management)
Classe di laurea: New organization > Master science > LM-31 - MANAGEMENT ENGINEERING
Aziende collaboratrici: UNSPECIFIED
URI: http://webthesis.biblio.polito.it/id/eprint/20259
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