First Advisor

Scott DuHadway

Date of Award

5-22-2020

Document Type

Thesis

Degree Name

Bachelor of Science (B.S.) in Business: Supply and Logistics Management and University Honors

Department

Business

Language

English

Subjects

Delivery of goods, Food service management, Business logistics, Restaurants -- Technological innovations

DOI

10.15760/honors.879

Abstract

In the last 20 years, attending to consumer demand for at-home delivery has been an area of concern for supply chain specialists in the restaurant industry. Applying logistically-sound processes for food delivery to its final destination (Also called last-mile delivery) has become a necessity for restaurants to gain and sustain competitive advantages. This research seeks to catalog the dynamic last-mile delivery innovations by restaurants per consumer demand, assess the competitive sustainability of four current food delivery methods (takeout, restaurant delivery, 3rd party company delivery, & monthly meal delivery) using the VRIN framework, and suggest collaborative delivery strategies for future researchers and restaurateurs to consider.

Rights

In Copyright. URI: http://rightsstatements.org/vocab/InC/1.0/ This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

Persistent Identifier

https://archives.pdx.edu/ds/psu/33072

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