The Restaurant Meal Delivery Problem with Ghost Kitchens
- Gal Neria ,
Gal Neria
[email protected]https://orcid.org/0000-0001-7089-7210
Department of Industrial Engineering, Iby and Aladar Fleischman Faculty of Engineering, Tel Aviv University, Tel Aviv 6997801, Israel
- Florentin D. Hildebrandt ,
Corresponding Author
Florentin D. Hildebrandt
[email protected]https://orcid.org/0000-0003-0298-275X
Otto-von-Guericke-Universität Magdeburg, 39106 Magdeburg, Germany
- Michal Tzur ,
Michal Tzur
[email protected]https://orcid.org/0000-0001-6931-8058
Department of Industrial Engineering, Iby and Aladar Fleischman Faculty of Engineering, Tel Aviv University, Tel Aviv 6997801, Israel
- Marlin W. Ulmer
Marlin W. Ulmer
[email protected]https://orcid.org/0000-0003-2499-6570
Otto-von-Guericke-Universität Magdeburg, 39106 Magdeburg, Germany
Gal Neria
[email protected]https://orcid.org/0000-0001-7089-7210
Department of Industrial Engineering, Iby and Aladar Fleischman Faculty of Engineering, Tel Aviv University, Tel Aviv 6997801, Israel
Corresponding Author
Florentin D. Hildebrandt
[email protected]https://orcid.org/0000-0003-0298-275X
Otto-von-Guericke-Universität Magdeburg, 39106 Magdeburg, Germany
Michal Tzur
[email protected]https://orcid.org/0000-0001-6931-8058
Department of Industrial Engineering, Iby and Aladar Fleischman Faculty of Engineering, Tel Aviv University, Tel Aviv 6997801, Israel
Marlin W. Ulmer
[email protected]https://orcid.org/0000-0003-2499-6570
Otto-von-Guericke-Universität Magdeburg, 39106 Magdeburg, Germany

