| dc.contributor.advisor | 張永明 | zh_TW |
| dc.contributor.advisor | Chang, David | en_US |
| dc.contributor.author (作者) | 呂書賢 | zh_TW |
| dc.contributor.author (作者) | Lu, Shu-Hsien | en_US |
| dc.creator (作者) | 呂書賢 | zh_TW |
| dc.creator (作者) | Lu, Shu-Hsien | en_US |
| dc.date (日期) | 2021 | en_US |
| dc.date.accessioned | 3-一月-2022 16:08:22 (UTC+8) | - |
| dc.date.available | 3-一月-2022 16:08:22 (UTC+8) | - |
| dc.date.issued (上傳時間) | 3-一月-2022 16:08:22 (UTC+8) | - |
| dc.identifier (其他 識別碼) | G0104933002 | en_US |
| dc.identifier.uri (URI) | http://nccur.lib.nccu.edu.tw/handle/140.119/138377 | - |
| dc.description (描述) | 碩士 | zh_TW |
| dc.description (描述) | 國立政治大學 | zh_TW |
| dc.description (描述) | 國際經營管理英語碩士學位學程(IMBA) | zh_TW |
| dc.description (描述) | 104933002 | zh_TW |
| dc.description.abstract (摘要) | AbstractCrazyBee: a Cloud Kitchen Business PlanByShu Hsien LuFood delivery has been an increasing trend as technology advances. It has now become so commonplace that consumers often rely on online shopping for their daily meals. Moreover, with the effect of COVID-19 pandemic, the whole of Taiwan entered a three-level alert status earlier this year, from May until August. When dining out was restricted by the government for almost three months, it brought dramatic revenue loss to restaurants. Most establishments could only rely on take-out or delivery orders. This development is pushing the Food and Beverage (F&B) industry players to rethink their business model.As a result, many people are changing their dining behavior toward the food delivery service even after the lockdown. Therefore, CrazyBee comes up with a cloud kitchen concepts that is specific to the Taiwan market. Our business value proposition is to help the local restaurants to easily adapt to the food delivery platform by offering four services: 1) locate at the most optimal location by using data analysis. 2) provide suitable infrastructure that is design for delivery service. 3) specially designed operational team and routes to increase operational efficiency. 4) consultant in assisting the tenants with analyzing delivery data, as well as supporting their marketing resources.CrazyBee is a business solution provider to help average restaurant brand owners in Taiwan find a right approach to quickly adapt to and capture the full potential of the new cloud kitchen market. This business plan is developed by using a combination of essential business methodologies. Theses methodologies includes Porter’s 5 Forces analysis, SWOT analysis, TOWS matrix, to Canvas Business Model, etc. The resulting business plan consists of marketing plan, operational and organizational plan, financial plan, and future expansion plan, as well as indicates a payback period of 4 years. | en_US |
| dc.description.tableofcontents | TABLE OF CONTENTS1. Background and company introduction 11.1. Problems 11.2. What is a cloud kitchen? 31.3. CrazyBee solution 51.3.1. Location 51.3.2. Infrastructure 61.3.3. Logistics 71.3.4. Market analysis 71.4. Company name and logo 81.5. Mission, vision and goal statement 82. Competitive analysis 92.1. External Analysis: Competitive Forces Framework (Porter’s 5 Forces) 92.1.1. Threat of new entrants 92.1.2. Bargaining power of supplier 102.1.3. Bargaining power of customers 112.1.4. Threat of substitute products 112.1.5. Rivalry among existing competitors 112.2. Internal Analysis: SWOT and TOWS Matrix Analysis 122.2.1. SWOT analysis 122.2.2. TOWS Matrix 142.3. Business Model Canvas 172.3.1. Customer segments 182.3.2. Value proposition 192.3.3. Channels 212.3.4. Customer relationships 212.3.5. Revenue streams 222.3.6. Key resources 222.3.7. Key activities 232.3.8. Key partners 232.3.9. Cost structure 243. Market research 253.1. Industry outlook 253.1.1. Restaurants providing delivery service in Taiwan 263.1.2. Restaurant entrepreneurs in Taipei 263.2. Competitors 273.2.1. KitchenNow 273.2.2. JustKitchen 284. Marketing strategy 294.1. Online marketing 294.1.1. Facebook and Instagram advertisement 294.2. Offline marketing events 305. Operational plan 325.1. Site selection process 325.2. Operation process 356. Management and organization 366.1. Organization structure 366.2. Roles and responsibilities 367. Financial analysis 387.1. Tenant financial analysis 387.2. Source of funds 407.3. Revenue projection 417.4. Operation Expense Projection 417.4.1. Rental Cost (Cost of goods sold) 417.4.2. Operation Expenses Estimation 427.5. Forecasted Income Statement 427.5.1. Project Valuation 438. Future expansion 459. Conclusion 4710. Reference 48 | zh_TW |
| dc.source.uri (資料來源) | http://thesis.lib.nccu.edu.tw/record/#G0104933002 | en_US |
| dc.subject (關鍵詞) | 台灣雲端廚房 | zh_TW |
| dc.subject (關鍵詞) | 幽靈廚房 | zh_TW |
| dc.subject (關鍵詞) | 暗黑廚房 | zh_TW |
| dc.subject (關鍵詞) | 虛擬廚房 | zh_TW |
| dc.subject (關鍵詞) | Cloud kitchen in Taiwan | en_US |
| dc.subject (關鍵詞) | Ghost kitchen | en_US |
| dc.subject (關鍵詞) | dark kitchen | en_US |
| dc.subject (關鍵詞) | virtual kitchen | en_US |
| dc.title (題名) | 蜂瘋：雲端廚房 | zh_TW |
| dc.title (題名) | CrazyBee: a Cloud Kitchen Business Plan | en_US |
| dc.type (資料類型) | thesis | en_US |
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| dc.identifier.doi (DOI) | 10.6814/NCCU202101753 | en_US |
