Restaurants et plateformes de livraison : une approche comparative des stratégies des restaurants traditionnels et rapides (notice n° 835476)
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| fixed length control field | 02681cam a2200433 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250123140438.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lebayle, Sterenn |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Restaurants et plateformes de livraison : une approche comparative des stratégies des restaurants traditionnels et rapides |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2024.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 52 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This article looks at the relationship between restaurants and delivery platforms. Based on a qualitative survey, it highlights two strategies for integrating delivery to the restaurant. On the one hand, traditional restaurants adopt an opportunistic strategy characterised by a lack of investment to support delivery, volumes limited by available production capacity, but tolerance for a high level of commission. On the other hand, fast-food restaurants adopt a more proactive strategy, characterised by higher production volumes, but less tolerance for commissions, which are passed on to consumers and the level of which is closely negotiated with the platforms. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Cet article s’intéresse aux relations entre restaurants et plateformes de livraison. Sur la base d’une enquête qualitative, il met en évidence deux stratégies d’intégration de la livraison par les restaurateurs. D’une part, les restaurants traditionnels adoptent une stratégie opportuniste qui se caractérise par l’absence d’investissements destinés à soutenir la livraison, des volumes limités par les capacités de production disponibles, mais une tolérance à un niveau élevé de commissions. D’autre part, les restaurants rapides adoptent une stratégie plus volontariste, qui se caractérise par des volumes de production plus importants mais une moindre tolérance aux commissions, reportées sur les consommateurs et dont le niveau est étroitement négocié avec les plateformes. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Deliveroo |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restauration |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Uber Eats |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Plateformes de livraison |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Deliveroo |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restauration |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Uber Eats |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Plateformes de livraison |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Deliveroo |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | catering industry |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Delivery platforms |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L22 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L87 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Uber Eats |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L83 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Deliveroo |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | catering industry |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Delivery platforms |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L22 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L87 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Uber Eats |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | L83 |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Revue d'économie industrielle | 186 | 2 | 2024-11-27 | p. 89-116 | 0154-3229 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-d-economie-industrielle-2024-2-page-89?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-d-economie-industrielle-2024-2-page-89?lang=fr&redirect-ssocas=7080</a> |
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