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The GrubHub Inc, started as a small food ordering service in Chicago in 2004, and has developed into an e-commerce food delivery giant worth over $3 billion. Since its merger with Seamless in 2013, GrubHub has experienced 53% year-over-year growth in revenue. While online food ordering commerce has been expanding over the years, due to the COVID-19, the industry is experiencing an economic shock. Consumers have begun to isolate themselves from outside as much as possible and local shops have been started to close one by one. As a result, demand has been shrinking to services such as GrubHub, even though otherwise would be expected. In order to survive, the company has to employ new measures and devise new ways of conducting business to protect its competitiveness through catering recently changed needs of community due to the pandemic. This case study explains and demonstrates the set of steps that are taken by GrubHub and their effects on its customers, key business partners, shareholder, and stakeholders.

Advances in information technology have enabled new ways of organizing work and led to a proliferation of what is known as the “gig economy.” While much attention has been paid to how these new organizational designs have upended traditional employee–employer relationships, there has been little consideration of how these changes have impacted the social norms and expectations that govern the relationship between workers and consumers. The purpose of this paper is to consider the social norm of tipping and propose that gig work is associated with a breakdown of tipping norms in part because of workers’ increased autonomy in terms of deciding when and whether to work.

The authors present four studies to support their hypothesis: a survey vignette experiment with workers on Amazon Mechanical Turk (Study 1), an analysis of New York City taxi data (Study 2), a field experiment with restaurant employee food delivery drivers (Study 3) and a field experiment with gig-worker food delivery drivers (Study 4).

In Studies 1 and 2, they find that consumers are less likely to tip when workers have autonomy in deciding whether to complete a task. In Study 3, they find that restaurant delivery employees notice upfront tips (or lack thereof) and alter their service as a result. In contrast, in Study 4, they find that gig-workers who agree to complete a delivery for a fixed amount that includes an upfront tip (or lack thereof) are not responsive to tips. Together, these findings suggest that the gig economy has not only transformed employee-employer relationships, but has also altered the norms and expectations of consumers and workers.

The authors present four different studies that consider the social norm of tipping in the context of gig work. Together, they highlight that perceptions of worker autonomy have driven the decline in tipping norms associated with gig work.

Purpose: The purpose of this chapter is to review and critically evaluate robots, artificial intelligence and service automation (RAISA) applications in the restaurant industry to educate professors, graduate students, and industry professionals.

Design/methodology/approach: This chapter is a survey of applications of RAISA in restaurants. The chapter is based on the review of professional and peer-reviewed academic literature, and the industry insight section was prepared based on a 50-minute interview with Mr. Juan Higueros, Chief Operations Officer of Bear Robotics.

Findings: Various case studies presented in this chapter illustrate numerous possibilities for automation: from automating a specific function to complete automation of the front of the house (e.g., Eatsa) or back of the house (e.g., Spyce robotic kitchen). The restaurant industry has already adopted chatbots; voice-activated and biometric technologies; robots as hosts, food runners, chefs, and bartenders; tableside ordering; conveyors; and robotic food delivery.

Practical implications: The chapter presents professors and students with a detailed overview of RAISA in the restaurant industry that will be useful for educational and research purposes. Restaurant owners and managers may also benefit from reading this chapter as they will learn about the current state of technology and opportunities for RAISA implementation.

Originality/value: To the best of the authors’ knowledge, this chapter presents the first systematic and in-depth review of RAISA technologies in the restaurant industry.

The aging world population provides a unique opportunity for women and entrepreneurs to shape their long-lived futures. Women control the purchasing power and healthcare decisions in most families and, over the next few decades, will control most of the world’s wealth. Entrepreneurs will continue to create new platforms, products, and services for the two billion people who will reach age 60 by 2050. Yet, the future is not without challenges. Most products and services are designed around the family and the expectation that family members will be involved, even remotely, with the care of aging relatives. Family caregiving strains careers, health, and savings; planning for longevity is no longer an option but a necessity. The chapter provides rich detail about current innovators in the healthcare and eldercare ecosystems and offers specific guidance for navigating the aging journey successfully. Importantly, it highlights the role of women as entrepreneurs and innovative leaders in the longevity economy.

The emergence of the platform economy is reorganizing work, employment, and value creation. The authors argue that the digital platforms are fracturing work itself as the places and types of work are being reorganized into a myriad of platform organized work arrangements with workplaces being potentially anywhere with Internet connectivity. The authors differ from most traditional narratives that focus solely upon either work displacement, a single type of platform-organized value-creating activity, or David Weil’s concentration solely upon the workplace. The authors recognize that even as some work is replaced, other work is being transformed; new work and old work in new arrangements is being created and recreated. The taxonomy begins with the workers employed directly by the platform and its contractors. The authors then introduce the category, platform-mediated work, which we divide into three groups: marketplaces such as Amazon; in-person service provision such as Uber and Airbnb; and remote service provision such as Upwork. The next category, “platform-mediated content creation,” is complex. The authors identify three groups of activities: consignment content creators that include services such as the app stores, YouTube, and Amazon Self-Publishing; non-platform organization content producers, which refers to the enormous number of workers occupied with creating and maintaining websites; and user-generated content which is the non-compensated value creation that ranges from content uploaded to Facebook, Instagram, etc. to reviews on sites such as Yelp. It is only when work and value creation is considered in all of these platform-based manifestations that we can understand the ultimate dimensions of the platform economy and comprehensively understand its implications for work.

One potential shortcoming of the emerging gig economy is the reduced ability of gig workers to meet their social and relatedness needs through their work. Using self-determination theory (SDT) as a theoretical foundation, we examine how gig work platforms currently use their technology for managing relationships with gig workers. We develop a framework consisting of four main attributes: relationship content, relationship duration, relational eHRM function, and social eHRM type. We then analyze the eHRM resources offered on 20 gig work platforms, evaluating the extent to which they are aligned with the framework. All platforms analyzed included some relational eHRM resources. Relationship content tends to be focused on tasks or career development, and relationship duration tends to be short. All three of the relational eHRM types (communication, training and development, and performance management) are currently found on gig platforms. Many of the eHRM resources are available to an open audience, but some of the resources with the potentially highest value are kept internal and are available only to people in particular roles. We discuss practical implications and directions for future research on this topic, suggesting that eHRM systems more focused on relational functions could be used to help gig workers meet their relatedness needs.

The purpose of this study was to examine consumer’s perceptions of cloud kitchens, including the influence of perceived innovativeness (PI), utility motivations (price and food varieties), and food safety risk perceptions (FSRP) on trust; the impact of hedonic motivations and trust on attitude; and the moderating effect of FSRP on the relationship between utility motivations (food varieties) and trust. The relationships were examined with respect to gender and marital status.

The Theory of Consumption Value served as the theoretical underpinning of this study. Data was collected with an online survey (n = 316) using the Qualtrics panel. The partial least squares–structural equation modeling method was used to analyze the survey data.

PI, utilitarian motivations (price) and hedonic motivations (food varieties) positively influenced trust, whereas trust positively influenced attitude. FSRP negatively impacted trust and moderated the relationship between utility motivations (food varieties) and trust. Hedonic motivations positively influenced consumers’ attitudes. Multi-group analyses highlighted the differences attributed to gender and marital status.

PI and utility motivations influenced trust, supporting the notion that consumers are open to new and convenient ways to order food. Additionally, the negative influence of FSRP on trust and its moderating role on the path between food varieties and trust highlights the importance of FSRP on food consumption. Finally, this study provided insight into the influence of gender and marital status on perceptions of ordering from cloud kitchens.

The cloud kitchen business model is undergoing exponential growth, and this study provides an understanding of cloud kitchens from a consumer’s perspective.