The new-age concept of cloud kitchen is currently the biggest disruption in today’s F&B industry. The evident rise of food aggregators over the last few years is one of the bottom-line that has resulted to witness this paradigm shift. Technology is the epicenter in this modern format as it integrates the various components in a seamless fashion.
Whatever you name it – cloud, virtual, dark, or ghost kitchens – these names point have a striking similarity. Unlike a conventional restaurant, here, it’s only a common kitchen which used by different brands for cooking while the delivering partners take the onus of delivery. Making it a win-win business model for the brands and the kitchen owner, the ultimate gainer is undoubtedly the customer. Let’s dig deeper and unveil the secret as to why this concept is such a ‘hot’ and highly favoured concept in India.
Agile & Scalable – As every kitchen covers about 3 miles, a cloud kitchen owner has always the roadmap to have a new kitchen that suffices the needs of a different area. The planning and operating multiple kitchens is easier than setting up branches of a dine-out restaurant.
A Boon for Real Estate – Your kitchen doesn’t require a posh address. Any place that is accessible by the delivery partner is a platform for the kitchen owners. This has led to a new avenue for the real estate market as kitchen owners are lining up to acquire or lease-up every vacant piece of land.
Minimal Costs – The biggest hurdle for any business or a startup is managing up the finance. Evading a majority of infrastructure and overhead costs, a ghost kitchen is the most ideal business to start on a low budget. It’s a one-time investment – setting up the infrastructure and buying or leasing a suitable place.
Low Dependency – While the traditional concept is dependent and inter-linked to various factors, the risk is more as compared to a virtual kitchen. In this innovative model, everyone has its own role to play and is less dependent on each other. This gives the opportunity to enhance services and minimize expenses.
While the concept of dark kitchens has engulfed the metropolitan cities, it has still a long way to go as it’s still new for the tier-II cities. Though it has taken the spotlight as a low-risk model, a kitchen owner has to be on their toes to reap maximum profits. As this is a giant wave in the Indian F&B industry, we all look forward to witnessing this ‘kitchen’ saga.