Análisis de la economía colaborativa y su implicación económica en los restaurantes de dos tenedores en la ciudad de Guayaquil. Caso Glovo.

Abstract

The main objective of this research work is to generate proposals to design a manual that helps improve the growth management of the Glovo Company in two-fork restaurants in the city of Guayaquil. The present investigation was carried out through a complex analysis and execution of a quantitative and qualitative methodology, together with methodological tools, such as: a) surveys of women and men over 18 in the city of Guayaquil, b) interviews conducted to the owners or twofork restaurant managers, a nd c) the staff of the Glovo Company. For the development of these processes, two types of sampling were chosen: a) for convenience and b) simple random sampling; which allowed to know the degree of consumer satisfaction in the food delivery service and identify the most relevant aspects of the collaborative economy and its influence in the restaurants of two forks in the city of Guayaquil, so that it can be detected and established favorable and critical points that require attention, for example inconveniences in the food delivery service, average waiting time, type of food that the consumer requests at home, etc. with the purpose of improving the management process of the Glovo application. For this reason, parameters are established for the design of a manual, to help establish trust among owners, administrators and clients, in order to take advantage of the advantages offered by the collaborative economy and the use of technologies.