Index

SR. NO. CONTENT Pg. NO.

1. 1.1 INTRODUCTION TO START UP 2-37

1.2 INTRODUCTION OF CLOUD KITCHEN (MY START UP
IDES)
1.3 What Are Different Cloud Kitchen Business Models?
1.4 FIRST STEP (All You Need To Know About How To Open
A Cloud Kitchen In India)
1.5 ADVANTAGE & DISADVANTAGE OF CLOUD
KITCHEN
1.6 SCOPE OF CLOUD KITCHEN IN INDIA
1.7 HOW DOES A CLOUD KITCHEN WORK?
1.8 EXISTING FAMOUS CLOUD KITCHENS IN INDIA
1.9 KEY FACTORS

2. RESEARCH METHODOLOGY 38-40

3. LITERATURE REVIEW ANALYSIS 41-43

4. DATA ANALYSIS & INTERPRETATION 44-49

5. SUGGESTIONS AND CONCLUSION 50

Bibliography 51

1
 CHAPTER 1

1.1 INTRODUCTION TO START UP

The term startup refers to a company in the first stages of operations. Startups are founded by one or more
entrepreneurs who want to develop a product or service for which they believe there is demand. These
companies generally start with high costs and limited revenue, which is why they look for capital from a
variety of sources such as venture capitalists.

Startups are companies or ventures that are focused on a single product or service that the founders want to
bring to market. These companies typically don't have a fully developed business model and, more
crucially, lack adequate capital to move onto the next phase of business. Most of these companies are
initially funded by their founders.

Many startups turn to others for more funding, including family, friends, and venture capitalists. Silicon
Valley is known for its strong venture capitalist community and is a popular destination for startups, but is
also widely considered the most demanding arena.

Startups can use seed capital to invest in research and to develop their business plans. Market research
helps determine the demand for a product or service, while a comprehensive business plan outlines the
company's mission statement, vision, and goals, as well as management and marketing strategies.

Key factor

 A startup is a company that's in the initial stages of business.

 Founders normally finance their startups and may attempt to attract outside investment before they
get off the ground.
 Funding sources include family and friends, venture capitalists, crowdfunding, and loans.
 Startups must also consider where they'll do business and their legal structure.
 Startups come with high risk as failure is very possible but they can also be very unique places to
work with great benefits, a focus on innovation, and great opportunities to learn.

2
UNDERSTANDING STARTUPS

Startups are companies or ventures that are focused on a single product or service that the founders want to
bring to market. These companies typically don't have a fully developed business model and, more
crucially, lack adequate capital to move onto the next phase of business. Most of these companies are
initially funded by their founders.

Many startups turn to others for more funding, including family, friends, and venture capitalists. Silicon
Valley is known for its strong venture capitalist community and is a popular destination for startups, but is
also widely considered the most demanding arena.

Startups can use seed capital to invest in research and to develop their business plans. Market research
helps determine the demand for a product or service, while a comprehensive business plan outlines the
company's mission statement, vision, and goals, as well as management and marketing strategies.

HOW DOES WE START A COMPANY?

The first step in starting a startup is having a great idea. From there, market research is the next step to
determine how feasible the idea is and what the current marketplace looks like for your idea. After the
market research, creating a business plan that outlines your company structure, goals, mission, values, and
objectives, is the next step.

One of the most important steps is obtaining funding. This can come from savings, friends, family,
investors, or a loan. After raising funding, make sure you've done all the correct legal and paperwork.

This means registering your business and obtaining any required licenses or permits. After this, establish a
business location. From there, create an advertising plan to attract customers, establish a customer base, and
adapt as your business grows.

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1.2 INTRODUCTION OF CLOUD KITCHEN (MY START UP IDES)

A cloud kitchen is a concept of delivery-only restaurant with no physical space, no dine-in space, or
takeaway counter. It is a restaurant kitchen that accepts delivery-only orders without a traditional restaurant
or dining-in facility. Just an operational kitchen for the preparation of food that functions as a production
unit.

No fancy infrastructure, no waiters, no tables, no furniture, nothing at all. Customers can place their orders
online through the online food aggregator apps or the restaurant app, hence, the name cloud kitchen. These
kitchens are sometimes also known as ghost kitchens, dark kitchens, or virtual kitchens.

A cloud kitchen is primarily a restaurant kitchen that accepts incoming orders only through online ordering
systems and offers no dine-in facility. Cloud kitchens are also known as dark kitchens, ghost kitchens,
virtual restaurants, and satellite kitchens. Cloud kitchens are typically located 

Cloud kitchens can have their online ordering website and online ordering app, or they can accept orders
through the various food delivery platform.

4
Since the primary source of revenue for these internet restaurants is through the different food ordering
platforms, such as Swiggy, Zomato, etc., it is essential to have a Point of Sales software that accepts orders
from multiple sources. This would save you the hassle of manually adding and calculating orders from
different ordering services at the end of each day.

5
1.3 What Are Different Cloud Kitchen Business Models?

All cloud kitchens have the same operational process, wherein an order is received, food is prepared and
delivered at the customer's doorstep. However, there is a difference in the way their operations are executed.
There are different business models for these delivery-only restaurants.

Standalone Cloud Kitchen -These are the independent kitchens where one brand owns or rents a single
kitchen location without offering a dining space. These restaurants generally focus on a single type of
cuisine and rely on different food aggregators or delivery channels.

Multi-brand Cloud kitchen -In this business model, multiple brands under one parent company share one
kitchen, keeping operational costs down. Every brand/restaurant is cuisine-specific and caters to different
customer needs sharing a large kitchen space, under one roof.

Commissary (Aggregator) Kitchen -Leveraging on the robust online delivery market, many delivery
aggregators have kicked off their own cloud kitchen models, offering empty kitchen space and minimal
infrastructure that restaurant businesses can rent. Restaurants can use these fully stacked or a shell kitchen
depending upon their requirement on a shared basis. So basically, many small kitchens can operate within
one larger kitchen space, with multiple restaurant brands cooking at any given moment.

Outsourced Cloud Kitchen -As the name suggests, this model allows a restaurant to outsource almost any -
or every - process, except the finishing touches. The chef provides the final touch before the food goes out
for delivery. Rest all the operations, from food preparation to customer-facing operations, are outsourced.

Co-Working Cloud Kitchen- A co-working cloud kitchen is a large kitchen infrastructure, which multiple
restaurant brands can rent and run operations from. These kitchen spaces are located at strategic locations
and have individual kitchen units for each brand, fitted with the necessary equipment and utilities.

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1.4 FIRST STEP (All You Need To Know About How To Open A Cloud Kitchen In India)

1. Deciding The Location Of The Cloud Kitchen Restaurant

The primary reason behind the low investment needed to open a cloud kitchen is the real estate cost.
Location is the biggest differentiator that reduces the cost of opening a cloud kitchen as compared to a
traditional dine-in restaurant. 

In the cloud kitchen model, the location doesn’t have to do anything with footfalls, parking space, and high-
end site. However, it does have a lot to do with proper sanitation and water supply with low rentals. 

Also, the location should be chosen based on the customer demography and the type of food product that
you are selling. The cloud kitchen should be located where there is a high demand for the food that you’d be
offering. For instance

This article will tell you how to decide the best location for opening your cloud kitchen business.

2. Implementing The Online Food Ordering

Once you have decided on the location, you need to decide on the technology to accept orders. There are
many online ordering and delivery platforms such as Swiggy, Zomato, Foodpanda, etc. that accept online
orders on your behalf and also deliver the food to your customers. These companies usually charge 18-30%
of your revenue per order. There is also a one-time integration fee involved for some FoodTech companies.

Since a cloud kitchen relies solely on its online presence to draw in customers, a website with the option to
order food online is an absolute must. Various website developers can build a well-optimized website for
you.

However, you can also go for the services provided at POSist, which also gets integrated with your POS
software, which further increases your efficiency in taking orders and managing customers. Also, customers
can track their orders on a real-time basis. 

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3. Acquiring The Licenses For The Online Kitchens

Licensing is an integral part of setting up a restaurant. Few licenses are essential to procure in the first month
of operations for a hassle-free business. These are FSSAI license, GST Registration, Municipal health trade
licenses, fire licenses, etc. It is advised to hire an agency for applying for all the permits because it is the
most tedious and time taking task. Apart from this rest of the permits would cost you around Rs 10,000 (if
the FSSAI license is applied for one year)

Here is a complete list of all the permissions required for opening a food business in India and the steps to
procuring them.

 Kitchen Equipment, Raw Material, And Packaging Needed For A Cloud Kitchen

The cost of setting up the kitchen will vary depending upon the cuisine and food you are offering. For
example, the cost of setting up a cloud kitchen that wants to serve items like burgers, Pizza, Pasta, and
Sandwiches will not cost more than Rs 2,00,000. 

If you spend wisely on equipment by procuring new electronic items and old equipment such as tables,
racks, and storing shelves, you can save up a lot of money. The cost can go up because of the heavy
equipment like a chimney, deep refrigerators, and burners. If you are planning to run multiple brands from
the same kitchen, you can leverage the same kitchen equipment and resources for multiple brands. This
would help you save up on the equipment cost.

Here is how you can choose the kitchen equipment for your cloud kitchen

Raw materials required to start the cloud kitchen operations depend on the type of food you’re offering It is
important to choose the right vendors at this stage for the raw materials.

You should allocate an extra budget for packaging as it plays a crucial role in creating a brand recall for the
customers. The packaging must be sturdy to preserve the quality of the food during the delivery.

8
Since you are no longer able to provide a physical guest experience, packaging should leave a good
impression on the minds of the customer. Ensure that the packaging contains your restaurant’s logo and
reflects the theme and concept of your restaurant.

Read about the role of proper packaging in ensuring a great customer experience here.

5. Staff Requirement In A Cloud Kitchen Restaurant

The secret sauce behind a successful restaurant is the team that works for it, with the Chef being the most
critical part of the team, as they not only prepare the food but also helps in designing the menu. In an online
kitchen, a minimum of five employees is required. You’d need at least two chefs, two helpers, and one
housekeeper. The salary of the staff depends on their experience.

The average salary of the Chef at Commis level 1 is Rs 14000- Rs 15000, while that of helpers and other
staff salary range between Rs 6000- Rs 8000 based on their work. Apart from the kitchen staff, two
employees at the delivery and one at the counter for receiving online and telephonic orders are required.
Here we would also like to recommend you to partner with the third-party delivery services which work on a
per order basis.

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6. Staff Uniform For Cloud Kitchen Employees

For a cloud kitchen, one may feel that a staff uniform is not required. However, it is still heavily
recommended to have a dress code for maintaining discipline, cleanliness, and hygiene. Also, provide your
cloud kitchen staff with essential hygiene and safety standards equipment such as masks, hair caps, and
gloves. 

7. Point Of Sale Technology Needed For A Cloud Kitchen 

The entire online food ordering and delivery system are heavily dependent on the proper acceptance of food
orders. It is also essential to keep track of the number of orders incoming from the various online ordering
platforms.

Tracking of orders and detailed reporting is essential for the smooth functioning of restaurants. Select a POS
that is customized to suit the requirements of the online ordering website. The one we recommend is our
very own POSist software, which is hardware-independent and completely browser-based. You can use any
web-enabled device such as a computer, laptop, tablet, or even your mobile to generate the bills. 

 Mobile Phones And Other Miscellaneous Items

An online kitchen requires a board line, mobile phones, high-speed internet, stationery, small counters, and
chairs. Apart from that, you can also get a Cloud Telephony subscription that ensures that no call gets
missed. You can also record the call for training purposes. 

9. Marketing Required For A Cloud Kitchen

Proper marketing and advertisement are essential to the success of a restaurant. For a cloud kitchen,
marketing becomes even more necessary as it becomes the single source of getting orders. Since you are not
spending on location and other maintenance costs, you can keep a sum aside for marketing. Online
marketing works in favor of cloud kitchens quite well. The first thing you need to do is to get your restaurant
registered on restaurant listing and review sites such as Zomato, Tripadvisor, Burrp, etc., and encourage
positive reviews from your regulars. You can also try Facebook for advertising exclusive deals and
discounts.

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1.5 ADVANTAGE & DISADVANTAGE OF CLOUD KITCHEN

 THE CLOUD KITCHEN CONCEPT IS A MORE IDEAL

1.No Real Estate Cost

The greatest boon of the cloud kitchen concept is the elimination of expenses like restaurant space,
ambiance, dining tables, chairs, expensive cutlery, electrical fixtures, etc. All of these are eliminated, with
the only expense incurred being a bare minimum on cooking staff, cooking ingredients, kitchen equipment,
and a minimal maintenance expense such as electricity bills. 

2. Increased Expansion Opportunities

tarting your cloud kitchen would hardly cost you a fortune compared to starting a conventional restaurant.
And once you have your virtual kitchen established, expanding would be even easier. You can start catering
to new localities without being limited by a lack of space or need for high capital.

3. No Overhead Costs

Unlike a conventional restaurant, you need not worry about restaurant decor, purchasing additional space for
parking, serving staff, etc. These overhead costs are eliminated in a cloud kitchen, reducing your overall cost
significantly.

Advantages of Cloud Kitchen

Cloud kitchens offer the following advantages over traditional restaurants
Low Operational Costs- For a cloud kitchen, a lot of the operating costs incurred by traditional restaurants
are done away with. Be it infrastructure costs, overheads cost, logistics cost, etc., cloud kitchens theoretically
incur lower costs and have an edge over the brick and mortar restaurant.
No Investment Business -A cloud kitchen can be designed to be a very lean operation - with less staff and
infrastructure, enabling a low-risk venture. The initial investment required for starting a cloud kitchen is
quite less as compared to a brick-and-mortar restaurant.

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Lesser Human Resources Required -Since you don’t need a restaurant at a prime location or hire staff to
serve customers, it takes only one-third of the time and resources to open a cloud kitchen as compared to a
traditional dine-in restaurant.

High-Profit Venture-It is possible to start a cloud kitchen with less staff, minimal kitchen equipment, no
furniture cost, no décor cost. Thus, it gives restaurant operators the flexibility to experiment,cut down on the
overheads, and quickly reach operating breakeven making it a profitable venture.

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Easy Expansion -As the operation is just limited to a kitchen, the total Capex cost is much lower than a full-
fledged restaurant. Restaurants can leverage the scale of cloud kitchens to test new geographies and
consumer adoption without investing in infrastructure.

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  THE CHALLENGES OF RUNNING A NEW CLOUD KITCHEN

Yes, cloud kitchens are perfect for those with limited capital and unlimited skills. However, if you think they
come with no setbacks, think again. Everything has its own pros and cons, and here are the most common
challenges to the cloud kitchen concept:

1. Higher Competition

While there is no doubt about the ease of operating a cloud kitchen and the many benefits it offers, this very
aspect also makes the competition for anyone starting their own cloud kitchen pretty high.

2. Lack of Customer Interaction

One of the reasons why people are more attached to a restaurant they frequently dine in is the ambiance and
their interaction with the restaurant staff. This particular factor is completely absent in a cloud kitchen
concept.

3. Dependency On, & Competition with, Food Aggregators

The greatest challenge in operating a dark kitchen is the dependency on food aggregator platforms for
delivery. However, with the aid of inresto order, you can have your own platform to take diner orders in
real-time and cater to them effectively.

Building Brand -Since it’s an online-only venture with limited customer interaction, cloud kitchens might
find it difficult to build theibrand at first. With no physical location, cloud kitchens are competing
exclusively in a crowded online marketplace. Customers are less likely to become regular and won’t be able
to connect with a particular restaurant brand because they are ordering from a third-party app with various
restaurants listed.

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Dependence On Food Aggregators - Unless a restaurant has its own delivery app,  the access to the
customers is through third-party food aggregators like Zomato and Swiggy.

These aggregators charge between 15% and 35% to restaurants as commission. Ideally, the restaurant
doesn’t mind the commission due to the order volumes generated by these services. But is worried about the
impact high commissions can have on their business in the long term. 
 
Masked Customer Data -Dealing with third-party food aggregators would leave the restaurant with no
customer data of their own. The restaurant would be provided masked customer data, which means they
would not know who their customers are. This impacts sales in the longer run, as there would be minimal
customer retention. 

4.Business Growth Of A Cloud Kitchen

With increased internet penetration and the age of millennials with disposable income demanding digital,
mobile-friendly solutions, the trend of virtual restaurants (delivery-only brands) has lately garnered
attention.

Cloud Kitchens have evolved the traditional restaurant industry, just like meatless burgers have. And, this is
more likely to grow with the next generation, who has grown up with the internet and smartphones, entering
the marketplace, advances in kitchen automation, drone delivery.

So, many restaurants are now moving towards cloud kitchen operations. Tech platforms like Uengage are
helping these restaurants, making it much easier for their customers to order, pay online and get the food
delivered to their homes at the click of a few buttons.

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1.6 SCOPE OF CLOUD KITCHEN IN INDIA

With the second wave of the pandemic hitting the country, cloud kitchens, also known as ghost kitchens or
dark kitchens globally, are emerging as a strong backup allowing restaurant operators to streamline
operations and become more efficient.

While the concept was gaining popularity even before the pandemic struck, cloud kitchens have become
more lucrative now, primarily due to two reasons. Firstly, they allow restaurants to deliver straight to
customers at home. Secondly, they operate in a fraction of traditional restaurant space, utilising resources
more efficiently through optimized kitchen workflows.

According to a report by RedSeer Management Consulting, cloud kitchens are set to be a $2 billion industry
in India by 2024, up from $400 million in 2019.
Before Covid-19, there was a distinct divide between delivery centric focussed and dine-in brands. However,
this would not be the case going forward.

Now, each restaurant brand will come up with a food delivery focussed brand of their own. Lately, many
recognised hospitality brands have started adopting the cloud kitchens model, which is an entirely delivery-
based business.

The first wave of the pandemic was a learning experience for the industry and was responsible for levelling
the international F&B industry when it comes to the challenges faced by restaurateurs. By exploring
investments in cloud kitchens and building an efficient delivery setup, they will potentially increase unit
growth not only to fill the void left by closed restaurants but safeguard it against a volatile industry.

Technology will enable growth

Cloud kitchens are a technology first play, which means that serving good food is essential for a cloud
kitchen business; however, understanding customers is even more critical for their long-term growth.
Understanding the unit economics of the partnership with the delivery apps and the cost of procurement of
menu items is critical for success of a cloud kitchen business.

16
Restaurant operators need to be aware of what customers like and don't like and anticipate what items they
are likely to order during different times. The extent to which a cloud kitchen business is technologically
driven, the quicker or better the ROI would be.

D2C channels to drive profitability

Restaurants will increasingly explore D2C channels (Direct-to-consumer) in 2021. A growing percentage of
their orders are already coming from direct channels. This is a shift coming on the back of a change in
customer behaviour and lucrative deals restaurants offer to customers on orders from their owned channels.

Cloud kitchens will help create an efficient connection to some of the D2C channels such as websites, social
media, and messaging platforms that will allow restaurateurs to set up their digital storefront, customize the
guest experience, save commission charged by aggregators and manage online orders, ultimately enabling
them to adapt to a new normal of dining.

Hybrid model to create new revenue streams.

Though revenues in restaurants are returning quicker than expected, online delivery continues to be a
significant part of the revenue for operators. Restaurants are constantly looking for ways to control their
operating expenses, such as electricity costs, rentals, and staffing expenses.

In such times, a hybrid business model is something that can potentially be an innovative business model to
explore for fine-dine restaurants. The hybrid model combines elements of both dine-in, delivery and
takeaway into one experience.

17
The emergence of the fast-casual category is an excellent example of this strategy; they offer quick service
with a casual restaurant, combining speed, and convenience with the experience of dine-in and managed
delivery.

Guest experience to become the top priority.

Offering guest experience of a fine-dine even when ordering food at home will become imperative for
restaurants in a competitive market. Restaurants today need to make the dining experience richer using
enhanced packaging, new concepts, added convenience, and personalisation.

Here, D2C channels will allow restaurants to own and define the customer experience the way they want to
serve their customers at their doorstep.
It is safe to say that the pandemic has accelerated the pace of change and technology adoption in the
hospitality and restaurant industry. This shift will make the industry more resilient than ever before and we
will see the emergence of new-age and improved dining concepts, brands and service standards.

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1.7 HOW DOES A CLOUD KITCHEN WORK?

Cloud kitchens are centralized licensed commercial food production facilities where anywhere from one or
two to dozens of restaurants rent space to prepare delivery-optimized menu items. One restaurant may run
multiple brands, or virtual restaurants, all operating under one roof, or the kitchen may be run like an
incubator, shared by different purveyors.

Picture a large warehouse with numerous stations (mini-restaurants) of stainless steel prep tables, hood
vents, stoves, ovens, and sinks, each with its own orders coming in direct from customers. 

Cloud kitchen menu items are optimized for ease of production and reliability of food quality upon delivery.
Often physically located in out-of-town industrial complexes, cloud kitchens may offer driver parking, driver
waiting areas (often with screens to monitor order times) and check-in stations for seamless driver pick-up.
All designed to get food out the door and into the customer’s hands as fast as possible. 

Cloud kitchens are uniquely tech-enabled. They take advantage of the now ubiquitous food delivery apps on
your smartphone, such as UberEats, Grubhub, and Doordash. In doing so, they use large amounts of data to
determine what types of foods to produce for specific neighborhoods and when the demand is likely to be
greatest.

For example, hot wings tend to be really popular between 11pm-2am near college campuses. This data is
fueling rapid adaptation and optimization, almost in real-time.

As the technology has matured, additional services have emerged to aggregate the various delivery apps into
one portal, for easier production of multiple orders and delivery coordination as well as smart food
purchasing and production software for decreased food waste and increased per meal unit economics. We
have only seen the tip of the iceberg of innovation in this space.

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Cloud kitchen business models
There are distinct approaches to running a cloud kitchen, ranging from adding an opportunistic delivery-only
brand to an existing restaurant kitchen all the way to running a purpose-built commissary kitchen housing
multiple brands. 

Let’s take a closer look at how the current cloud kitchen business models differ.

Adding a delivery brand to your existing brick-and-mortar restaurant kitchen

Restaurants that have seen much of their business go online with the rise of delivery apps are taking
advantage of their existing kitchens by adding delivery-only brands to their in-house offering. 

This approach allows them to squeeze the most out of their existing staff, storage, ingredients and kitchen
space for extra profit. They are also able to offer orders for pick-up from their physical location. The
delivery-only menu items could be similar to what the restaurant currently offers, or it could be completely
different. An Italian restaurant, for example, might offer a delivery-only pizza brand out of the same kitchen,
or it could diversify and offer takeaway gyros for delivery or pick-up. 

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There are potential downsides to this model. First, the kitchen is not purpose-built for delivery, so the
delivery orders may be bumped down the list of priorities when the restaurant is busy. It may also impact the
experience for diners, having delivery drivers from multiple providers coming in and out and waiting for
orders in the restaurant. And things can get messy trying to juggle multiple orders with two sides of the
business getting in the way of each other. 

Figuring out this work-flow is a real challenge. This can be seen as cloud kitchen version 1.0. There is a
step-up to what we really mean by a cloud kitchen…

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1.8 EXISTING FAMOUS CLOUD KITCHENS IN INDIA

Cafe RESET:

It's time for some delicious bowl of salads which are hearty and full of goodness. Cafe RESET offers fresh
& exciting salads on their menu just waiting to be tried. These salads are a perfect balance of flavours and
textures with soft and creamy avocados, feta cheese, boiled eggs and crunchy seeds and berries. For an
energizing experience, should try their Reset Som Tom Salad, Banana Pizza and Papaya Lime Smoothie
Bowl & Fungi Risotto. 

LiveAltLife

LiveAltLife offers Tasty, therapeutic meals carefully designed for your overall well-being. Their carefully
selected gourmet meals include South Indian,North Indian, Asian, Continental and International cuisines
which makes for exciting and healthy meals!

You can choose from their latest dishes Basil Cauli- Rice, Spicy Avacado Salad, Potato & Dill Salad, Cream
of Mushroom Soup, Grilled Brocolli with Roasted Almonds, Egg Plant Puri Fry & much more.

SLAY Coffee

Like us, do you too miss going out to your favourite cafes to enjoy a hot cup of coffee? If yes, then we found
the perfect solution for you. Here's SLAY Coffee, bringing gourmet coffee experience at your doorstep.
With more than 130 outlets across India, SLAY Coffee delivers handcrafted, gourmet cups of coffee to its
patrons. And what attracted us the most is the spill-proof, temperature controlled packaging that keeps the
aroma and freshness of the coffee for long. So, what are you waiting for? Order it today and enjoy an
amazing coffee break in between your work.

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Biryani By Kilo:

Amidst this ongoing work-from-home situation, spending a lot of time in kitchen often gets impossible for
many. Subsequently, we end up eating the regular dal-chawal most of the days. The same old food every
single day can be mundane and monotonous, making us feel like skipping the whole fuss altogether.

Right? But skipping meals shouldn't be an option for any, especially when you have Biryani By Kilo at your
rescue. For every Biryani lover across India, it brings dum- cooked fresh handi biryani, freshly made for
every order. That's not all. It also comes with a range of kebabs, korma, nihari and more that leaves a strong
impression our palate and mind.

And for all the fitness enthusiasts, Biryani By Kilo has also come up with brown rice biryani that makes
indulgence a guilt-free affair. Sounds scrumptious,

Meat Stock Exchange

In these pandemic times, when many eateries struggled to make the cut, Meat Stock Exchange (MSE) has
come up with the online ordering platform in Noida. MSE offers a very distinct spread catering to a wide
customer base having a huge variety from cooked, semi-cooked and raw meat to mouth-watering dum
biryani, succulent kebabs and much more.

Try their butter chicken and chicken lollipop, soya malai chap and dum biryani. You can buy food based on
weight (in KGs), meaning it is pocket-friendly and value for money.

Firangi Bake

If you love all things Mexican and Italian, Firangi Bake is the one for you. From red sauce pasta and
lasagnas to classic mac n cheese or quesadillas, it has a repertoire of global dishes with bold flavours. Think
of sumptuous minced chicken lasagne or some quirky quesadillas with chipotle hot sauce!

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Sweet Truth

Aren't desserts the answer to all our moods? Be it a celebratory occasion or a long stressful day, a decadent
cake or brownie can make up for everything. And Sweet Truth makes sure to take care of all of it with
everything from classic cakes and dessert jars to gourmet treats. You can even send across some treats to
your friends and family!

Burger In My Box (BIMBo)

One combination that we can never get over is the classic burger and fries! Burger in my box caters to
exactly that. From delish veggie burgers to BIMBO special one with super juicy mutton patty, one can just
not get enough.

Pizza On My Plate (POMP)

Catering to all the pizza lovers, Pizza On My Plate (POMP) has an array of drool-worthy pizzas that they
deliver till 4 in the morning! Perfect for those binge-watching sessions till late at night, POMP has delectable
pizzas, burgers, fish and chips, pasta and more.

The Deli Salad Co.

Love your bowl of salad? Deli Salad Co has all things fresh and light to suit a diet of health enthusiasts!
From classic Caesar salad to wholesome frilled chicken marinara and Texas chicken salad, choose from a
host of healthy and fulfilling bowl meals.

Karate Kitchen

Karate Kitchen is perhaps one of the best places to get your Asian food cravings fixed! From Edamame and
cream cheese dimsums to scrumptious Kung Pao, Karate Kitchen is a heaven of Asian food.

Bhookemon

Serving to its name, Bhookemon has your hunger pangs sorted with everything from Indian, Continental,
Asian and Italian. With late-night delivery and an excellent variety, Bhookemon is one-stop shop for all
things delicious.

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Cross-Border Kitchens

Perhaps one of the biggest cloud kitchens around, cross border kitchens was launched in early 2019 and has
3 kitchens across Delhi-NCR with 9 incredible food delivery brands across multiple cuisines. Choose from
Biryani Central, BroMomo, Aim Burger, Irfan Bhai and more.

Oven Story Pizza

With 160+ outlets across India in just three years of its launch, Oven Story Pizza has been tantalising our
taste buds with its lip-smacking range of cheesy pizzas. Heaven for pizza lovers, Oven Story Pizza offers
everything tandoori pizza to drool-worthy cheesy delights.

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Yours Truly Butter Chicken (YTBC)

Butter chicken is perhaps every chicken lover's weakness and this cloud kitchen has perhaps got it right.
With a highly automated state-of-the-art kitchen, YTBC offers a delightful range of butter chicken with
scrumptious flavours, quirky names and a customisable meal that you won't be able to resist.

Kitchen Mantra

Kitchen Mantra has been offering quality products in a convenient and value-oriented method since
2008.Freshly cooked and preservative-free dishes lends a unique take to their dishes. Over the years, Kitchen
Mantra has expanded its foot and now provides premium catering services in Noida. From casuals to black
tie, from salads to tandoori chicken, their personal touch and generations of experience make the difference.

Sloppy Sticks

Sinful Pan-Asian cuisine with a vibrant Japanese twist, Sloppy Sticks brings forth an amalgamation of
irresistible flavors to your door-step. Sloppy Stick's signature dishes on the menu include starters like lip
smacking Hot 'n Sour Soup with Truffle Oil, a punchy Pomelo and Mandarin salad, spicy Larb Gai and fresh
Crabstick and Avocado Kimchi.

Outlet Buddy

Outlet Buddy is just like your regular kitchen, the only difference is that it operates online making it much
more convenient for their Merchants and other restaurant owners by giving them all, one single point of
interaction to order food.

Hence, Restaurants don't need to shop from multiple vendors for Raw material and can simply order all their
dishes from one window.

"We at Outlet Buddy, endeavor to make the life for Restaurant owners simpler by providing them
completely cooked dishes, at the right temperature, so a dish simply should be warmed before it's stuffed or
served to be savored by the client at long last." Says Loveneet Singh, founder of Outlet Buddy.

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Crimsyn Patisserie

“Crimsyn Patisserie” was opened during the COVID lockdown in August 2020 by Chef Salonika, who is a
Patisserie Diploma holder from Le Cordon Bleu, London and also has a Diploma in Pastry Arts from
International Centre For Culinary Arts, Dubai. Please your sweet tooth from their vast selection of pastries,
cakes, brownies and other desserts. Flourless Brownie is a must-try.

Pitzassy

A mind-boggling variety of pizzas, made from scratch with finest quality of ingredients. Pizza fans of South
Delhi, you are in for a treat here! Our pick would certainly be their cheesy mozzarella pizza. Based out of
Kalkaji, this Pizza place is serving up a treat you cannot resist. 

 Fat Punjabi

Fancy all things greasy, spicy and dripping with butter? You have to try Fat Punjabi's authentic North Indian
fare. With a menu loaded with soul food, this cloud kitchen operating from Kalkaji has all our heart. 

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1.9 KEY FACTORS

1.CAPITAL /BUDGETING
It’s time to build a business plan for your cloud kitchen in a Microsoft Word document or a PowerPoint
presentation. This business plan will lay out everything you need to know to start a cloud kitchen.

It will reduce the likelihood of overlooking important information. Your talents, weaknesses, opportunities,
obstacles, and threats will all be present.

A business plan’s major components include capital expenditure, furniture, ingredients, human resources,
place, city, costs, licenses, certificates, bank accounts, utensils, equipment, cutlery, and so on. Putting it in
black and white would aid in the methodical execution of all steps.

Write down all your thoughts and review them for the positive feedback. A productive dialogue can help in
mitigating the risks associated with launching a cloud kitchen.

2.REGISTRATION/ LICENSES
1. Food Safety and Standard Licenses: Foodservice licenses are provided by your state health
department. The health department may also require an in-person visit to obtain your restaurant food
service license. They’ll make sure you’re following restaurant food safety requirements and will
return to check in regularly. The procedure for obtaining a food service license is straightforward:
simply apply online with the name and location of your restaurant.

2. Sales Tax/VAT/GST: In certain states, a sales tax license is also known as a sales tax permit or
registration. It is an arrangement with the state tax office to collect and remit sales tax on goods sold
by your company. For a sales tax license, you must collect state and local sales taxes in the state that
issued the license and remit the money to the appropriate state or local taxing authority. If you form a
sales tax nexus, or bond, with a state that collects sales tax, you must obtain this authorization

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3. Trade License: Any company, including the cloud kitchen, will need a trade license. This can be
achieved by submitting the appropriate paperwork to the local municipal office. Aside from the
expense, we could need some additional funds to complete the job. It is a one-time task and a form of
legal action.

4. Fire and Safety License: While it is not necessary, to begin with, it is a good idea to save yourself
from potential problems. This is required by statute, and fire and human health agreements are
required in every workplace.

5. Trademark registration is also essential for the cloud kitchen company because the company’s
concept does not enable the consumer to intervene, so the brand name of the business is the
customer’s HERO. To protect the brand, the company owner must file trademark applications for the
logo, name, and wordmark consisting of various colors and patterns to establish a distinct identity on
the market.

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3.LOCATION & PROPERTY

Even though the rents are lower in the case of a cloud kitchen, the place and property must be selected with
severe caution to succeed. The cloud kitchen can be placed in an obscure location and does not require a lot
of foot traffic or visibility.

Within a 300 Sq. Ft location, you can easily run a single brand or standalone cloud kitchen. It should,
however, be in a region where there is a strong demand for the food you plan to sell.

One important thing to keep in mind while choosing a location is to decide the kind of food you will be
selling. if it will fast casual or full-blown meals. Depending on your menu choosing a location closer to a
residential or commercial area will be crucial.   

4.KITCHEN EQUIPMENT 
The cost of establishing a kitchen depends on the kitchen and food that you sell.

You will save a lot of money if you spend wisely on equipment by purchasing new electronic goods and
used equipment such as tables, racks, and storage shelves.

The cost can rise due to the use of heavy equipment such as a chimney, deep refrigerators, and burners. If
you want to run several brands from the same kitchen, you can use the same kitchen equipment and services
for all of them. This will help you save money on supplies. Here is a list of Kitchen equipment you want to
consider buying:

 Exhaust Hood
 Counters
 Commercial Reach-In Refrigerators and freezers
 Cooking Range
 Oven
 Commercial Fryer
 Sinks

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  Fire suppression system

 Cutting Surfaces
 Shelves
 Dishwasher

5.Kitchen Planning

Start kitchen preparation with the menu, since the kitchen has everything you need to prepare the finished
dishes from your menu. The trick is to make use of space. If you plan to work in multi-brand kitchens, you
can plan various parts of different dishes. Choose the right contractor with the most reliable civil and
electrical engineering expertise for storage, drying, exhaust and ventilation preparation before starting your
cloud kitchen. Choose clean, high-quality steel kitchen equipment. There are different types of Kitchen
Layouts and you can choose the one that fits your menu the best:

 Assembly line
This style of layout is common in fast-food restaurants such as Subway and McDonald’s because it allows
for the creation of the same type of food dish repeatedly. The assembly line layout features a central row that
begins with food preparation and finishes with a finished item that is ready to be served.

Typically, the point of service is customer-facing. The assembly line layout is suitable for fast food
franchises that have a small menu and use a similar food preparation process. It enables consumers to
personalize their meals right in front of their eyes.

 Zone type
This layout is perfect for large activity areas such as a hotel, restaurant, event catering kitchen, and so on,
with a varied food menu and a large staff. The concept behind this design is to divide and lead. Instead of a
single head chef overseeing the entire kitchen, this style of kitchen is a symphony of several specialist chefs
creating a varied menu from start to finish in a single kitchen. For the kitchen to run smoothly, this
configuration necessitates a significant amount of room and personnel.

 Island style
The island-style kitchen layout begins with a ring layout, with a cooking station in the middle, like an island.
Storage cabinets, food prep counters, and the cleaning area are situated along the perimeter, with the cooking
equipment in the middle.

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This layout works best in a square area with plenty of room around the island to allow for smooth
movement. With this type of layout, the kitchen chef can easily communicate with and order his or her staff.
It ensures that the kitchen runs smoothly.

 Galley Layout
This design is suitable for small spaces such as food trucks or small kitchens. All the equipment and
workstations are located along the perimeter, i.e. along the walls, in this configuration. The open space in the
center allows kitchen workers to move freely while also making it easier to work at several stations. This
layout is built around the workflow to help you serve a greater number of customers in the shortest amount
of time.

6.STAFF
Anything can be accomplished alone but working as part of a team makes the process easier. Often begin a
cloud kitchen with a team to execute it or, at the very least, a consultant. You may or may not make them
your business partners, but their assistance is needed to keep things on track. Time is more critical in the
cloud kitchen market because hungry people do not wait. The participation of team members aids in making
the right decisions through meetings and discussions.

The workload is often divided and distributed to all participants based on their specializations. A team’s
sense of duty and enthusiasm is palpable. A person can lack the zeal to continue working after launching a
cloud kitchen, but other team members may inspire. They continue to work and expand.     

7.POINT OF SALE TECHNOLOGY

The entire online food ordering and distribution system is highly reliant on food order acceptance. It is also
important to keep track of the number of orders received from different online ordering platforms. Order
tracking and accurate monitoring are critical for restaurants to run smoothly. Choose a POS that has been
tailored to the needs of the online shopping website.       

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8.MANAGING SUPPLIERS

Obtaining the highest quality raw materials is the first step in providing the best food experience. Since food
is the only selling point in a delivery-only restaurant, it must be of the highest quality. Choosing the right
provider is critical for handling raw material supply.

When you’re running multiple brands from a single kitchen and sourcing products from a variety of vendors,
proper vendor management becomes much more important. As a result, be careful with your vendor
selection and ensure that the meals are prepared from only the best quality raw materials.

9.MANAGING INVENTORY 
The most difficult task of running a cloud kitchen is thought to be managing the inventory. That isn’t
correct. Yes, having several labels under one roof can make inventory management a little tedious, but by
creating a system of checks and numbers, you can handle it with ease.

With the help of a smart POS device, you can easily handle the stock and inventory requirements of multiple
brands. From a single dashboard, you will be able to view and monitor each brand’s daily stock consumption
and requirements.

You can easily handle the purchasing of stock products for each brand by raising Purchase Orders based on
the requirements.

10.MENU PLANNING
This will be the most fascinating move because it is all about the delectable dishes that will soon dominate
the hearts of the people in town. Please select the dishes that are most popular with the people. Consider first
idea positioning in the minds of the target market, taste preferences, age dynamics, region availability, recipe
development process, costing SOP’s, flavors and combinations, home delivery packaging, and so on.

33
11.PACKAGING
1. A ghost kitchen’s selling point is food delivery to the customer’s entrance. Packaging is an essential
aspect of food distribution. The content, design, consistency, and handling of packaging all play an
important role in communicating your brand values to customers.
2. Packaging is important in the food distribution industry because it preserves food quality, avoids
product spilling or leakage, reduces food waste, and communicates brand messaging to consumers.
3. In today’s food distribution industry, the packaging is about more than just practicality; it’s also
about having a strategic edge over other competitors. In addition to delivery-only restaurants, QSRs
and other restaurant formats are innovating their packaging requirements to differentiate themselves.

Cloud kitchen operators are putting more thought and effort into choosing the appropriate container
and packaging materials. Famous brands such as Faasos and Box8 use food-grade plastic containers
with recyclable, microwave-safe lid wraps to ensure proper presentation.

12.BRANDING & DESIGNING

To define a brand strategy, the company should first define its restaurant concept’s “best-at,” in terms of
food offering. “Best-at” is the one thing a company provides better than any other competitor. It is now time
to begin designing. It will include logo design, staff uniform design, cutlery, and crockery design, food
package design, menu design, and so on.

Memorization is aided using audio-visual techniques. Creating one-of-a-kind visuals would leave a lasting
impression and ensure brand awareness. Creates taglines and advertising messages, as well as guarantees
four elements:

 Loyalty
 Credibility
 Recognition
 Consistency
Your company’s branding can be enhanced by the use of a logo. Taglines can help to build a picture. Using
them on all related items will help it stick in people’s minds. 

34
13. MARKETING PLAN
If properly developed, a marketing strategy may be the key to success. Make use of photographs of food
products that you have prepared. In the retail sector, the concept of ‘‘whatever is seen, is sold” may be
applied to the cloud kitchen market as an added benefit.

If people are drawn to images of food, they may be tempted to eat them as well. As a result, the marketing
strategy must include enough images with relevant taglines.

When launching a cloud kitchen, experiment with various ways to place the brand. For example, dry snacks
can be marketed to be eaten at any time of day. This would increase their consumption and, as a result, their
benefit levels. 

Cloud kitchens benefit greatly from online marketing. The first step is to register your restaurant on
restaurant listing and review sites such as Zomato, TripAdvisor, Burrp, and others, and to encourage positive
feedback from your regulars. You may also advertise exclusive sales and promotions on Facebook.
Budgeting is an important aspect when it comes to creating a marketing plan and specific amounts should be
allocated to different marketing avenues depending on your target market.

35
14.CHOOSING PLATFORM FOR SALE

Online food aggregators are the most popular source for generating orders since they already have the
desired target audience. You must get your cloud kitchen business listed on all the food ordering platforms
as they become an additional sales source.

Apart from accepting orders from online food aggregators, you can also have an online-ordering enabled
website. The website must be optimized so that customers can easily navigate through the website and place
their orders.

Value Proposition for customer and partners if you choose an aggregator:

A customer’s value is determined by time, resources, and confidence.

1. TIME: Let’s face it, jumping from site to site and comparing rates will take a long time.
Customers benefit from aggregator business models because they save time. This not only
shortens the search time but also provides the user with an immediate and often customized
list of comparable products/services to compare.

2. EASY USE: It would also be difficult to collate and make sense of all that data. You will
need to make tables with features and prices. Aggregators assist consumers in making
decisions based on their preferences by using reference tables and filters. As a result, making
choices becomes simpler.

3. TRUST: Aggregators also aggregate ratings from a large number of users or have their rating
systems. This offers a wide pool of feedback and assists the consumer in selecting a reliable
product or service.

36
 4. CASH: Customers get the best price vs quality assurance or the best good/supplier for their
budget by comparing prices around the market and matching it with feedback.
Partners’ Value Proposition
Partners profit from the ability to acquire consumers without incurring marketing costs. Since most
marketing efforts focus on attracting a small number of consumers who then make a purchase, the cost per
acquisition is often high.

There are also expenses associated with all of the operations associated with the processes and personnel
required to sell a product or service.

15.HYGIENE MANAGEMENT

The most difficult task in the cloud kitchen industry is preserving hygiene after launching a cloud kitchen.
There must be dedicated personnel to clean the platform, the board, the utensils, and everything else
regularly.

In peak season or while receiving orders continuously, the platform must be cleaned every 15 minutes. It
would aid in the prevention of diseases among employees and customers, as well as the prevention of
mismanagement. It would also boost the morale of those who work there.

As a result, their productivity will increase. Until you start a cloud kitchen, make up your mind and be
determined about hygiene because this is the most difficult challenge in the cloud kitchen market.

37
 CHAPTER 2

RESEARCH METHODOLOGY

I will prefer interview and filling of questionnaire to ensure and encourage frank responses to the questions.
While framing a questionnaire I will try to list a series of questions, which can provide me the needed
information. For study purpose I also keep in mind the respondents understanding capacity, ability to recall
the information and his experience limits. I will not include those questions, which can have misconceptions
and promote non-co-operation. SOURCE OF DATA Source of data is classified in to two categories: 1.
Primary data 2. Secondary data

PRIMARY DATA Primary data do not exist in records and publication. The researcher has to gather
primary data a fresh for the specific study under taken by him. Market researchers are interested in primary
data about demographic/ socio economic characteristics, attitude / opinions / interests, motivation and
behavior. Three basic means of primary data: 1. Observation 2. Survey 3. Experiment

SECONDARY DATA The data referred to those, which gathered for some other purpose and are already
available in the firm initial records and commercial, trade or government publications are secondary data.
Sources of secondary data:

1. Published of secondary data. 2. Government publication. 3. Specialized libraries 4. General library

research sources Sample Size: I used 50 respondents for my research report.  METHOD OF DATA
COLLECTION: For getting the results of my research I used method which is questionnaire method that is
under primary data.

A questionnaire (also known as self-administered survey) is a type of statistical survey handed out in paper
form usually to a specific demographic to gather information in order to provide better service or goods. The
questionnaire was invented by Sir Francis Galton.

Questionnaires have advantages over some other types of surveys in that they are cheap, do not require as

38
much effort from the questioner as verbal or telephone surveys, and often have standardized answers that
make it simple to compile data.

However, such standardized answers may frustrate users. Questionnaires are also sharply limited by the fact
that respondents must be able to read the questions and respond to them. Thus, for some

PRIMARY DATA COLLECTION: -

Primary data collection is the process of gathering data through surveys, interviews, or experiments. A
typical example of primary data is household surveys. In this form of data collection, researchers can
personally ensure that primary data meets the standards of quality, availability, statistical
power and sampling required for a particular research question.

With globally increasing access to specialized survey tools, survey firms, and field manuals, primary data
has become the dominant source for empirical inquiry in development economics.

SECONDARY DATA COLLECTION: -

Secondary data is the data that has already been collected through primary sources and made readily
available for researchers to use for their own research. It is a type of data that has already been collected in
the past.

A researcher may have collected the data for a particular project, then made it available to be used by
another researcher. The data may also have been collected for general use with no specific research purpose
like in the case of the national census.

METHODS OF DATA COLLECTION: -

Data may be grouped into four main types based on methods for collection: observational, experimental,
simulation, and derived.

The type of research data you collect may affect the way you manage that data. For example, data that is
hard or impossible to replace (e.g. the recording of an event at a specific time and place) requires extra
backup procedures to reduce the risk of data loss. Or, if you will need to combine data points from different
sources, you will need to follow best practices to prevent data corruption.

39
LIMITATION

1.Sample Size

Due to vast area the consumers sample size is restricted.

2. Limitation of response

The response given to the researchers were not always Accurate since preference is qualitative indicator the
Respondents regarding their understanding of Preference.

3.Generally respondents are based to the question raised, Thus the result of research will have error and the
very Purpose of marketing research is lost.Therefore took Ulmost care while dealing with respondent.

40
 CHAPTER 3

LITERATURE REVIEW

In [1] an automated food ordering system is proposed which will keep track of user orders smartly.
Basically, they implemented a food ordering system for different type of restaurants in which user will make
order or make custom food by one click only. By means of android application for Tablet PCs this system
was implemented. The front end was developed using JAVA, Android and at the backend MySQL database
was used.

In [2] Customer using a Smartphone is considered as a basic assumption for the system. When the customer
approach to the restaurant, the saved order can be confirmed by touching the Smartphone. The list of
selected preordered items shall be shown on the kitchen screen, and when confirmed, order slip shall be
printed for further order processing. The solution provides easy and convenient way to select pre-order
transaction form customers.

In [3] there was an attempt to design and implementation of digital dining in restaurants using android
technology. This system was a basic dynamic database utility system which fetches all information from a
centralized database. This application improved the accuracy and efficiency of restaurants as well as human
errors. Earlier drawbacks of automated food ordering systems were overcome by this system and it requires
a onetime investment for gadgets.

In [4] an application of integration of hotel management systems by web services technology is presented.
Ordering System Kitchen Order Ticket (KOT), Billing System, Customer Relationship Management system
(CRM) are held together by the Digital Hotel Management. Add or expand of hotel software system in any
size of hotel chains environment was possible with this solution.

41
In [5] research work aims to design and develop a wireless food ordering system in the restaurant. Technical
operations of Wireless Ordering System (WOS) including systems architecture, function, limitations and
recommendations were presented in this system.

By providing higher quality customer service and reducing human errors to improve the management aspect
for restaurants, pervasive application will be a valuable tool due to the high demands of handheld devices
such as PDAs.

In [6] along with customer feedback for a restaurant a design and execution of wireless food ordering system
was carried out. It enables restaurant owners to setup the system in wireless environment and update menu
presentations easily. Smart phone has been integrated in the customizable wireless food ordering system
with real-time customer feedback implementation to facilitate real-time communication between restaurant
owners and customers.

In Paper [7], the purpose of this study was to investigate the factors that influence the attitude of internet
users towards online food ordering in Turkey among university students. A Technology Acceptance Model
(TAM) developed by Davis in 1986 was used to study adoption of Web environment for food ordering.
Trust, Innovativeness and External Influences are added to the model as main factors along with TAM.

In Paper [8], the research work aims to automate the food ordering process in restaurant and also improve
the diningexperience of customers. Design implementation of food ordering system for restaurants were
discuss in this paper. This system implements wireless data access to servers. The android application on
user’s mobile will have all the menu details. Kitchen and cashier receives the order details from the customer
mobile wirelessly. These order details are updated in the central database. The restaurant owner can manage
the menu modifications easily.

42
In Paper [9], this research works on efforts taken by owners of restaurants to adopt information and
communication technologies such as PDA, wireless LAN, costly multi-touch screens, etc. to enhance dining
experience. This paper highlights some of the limitations of the conventional paper based and PDA-based
food ordering system and proposed the low-cost touch screen-based Restaurant Management System using
an android Smartphone or tablet as a solution.

43
 CHAPTER 4

DATA ANALYSIS & INTERPRATATION

1. Do u know what is cloud kitchen?

 Yes
 No

Sales

NO

YES

INTERPRATION: As Per the Survey 70% People Know About Cloud Kitchen.

44
 2. What feature of cloud kitchens attract you?

 Space saver
 Low investment
 Market opportunity

Sales

25% Space saver

30% Low investment
Market opportunity

45%

INTERPRATION: As Per The Survey 30%People think there is more market opportunity, 25% think space
saver is best feature & 45% people are happy because of lower investment.

45
 3. What do u think why cloud kitchen is risky to start?
 Marketing
 Higher competition
 Lack of customer interaction

Sales

30%
40%

30%

  Marketing   Higher competition

Lack of customer interaction

INTERPRATION: As Per The Survey 30%People think there higher competition& marketing is a risk
factor, 40% people thing lack of customer interaction can be the loss factor.

46
 4. How expensive is to operate a delivery kitchen?
 High expensive
 Less expensive

Sales

High expensive High expensive

39% Less expensive

Less expensive
61%

INTERPRATION: As Per the Survey 39% of people think its expensive & 61% thing is less expensive
start-ups.

47
 5. What are the advantage of opening a cloud kitchen?

 Increased expansion opportunities

 No overhead costs
 No real estate cost

What are the advantage of opening a cloud

kitchen?

Increased expansion opportunities

15%
No overhead costs
No real estate cost

50%

35%

INTERPRATION: As Per the Survey 50% of people think no real estate cost is an plus point 15% think
increased expansion opportunity & 35% think is less expensive start-ups.

48
 6. Do you think increase in cloud kitchens can low down the employment?

 Yes
 No
 Maybe

Do u think increase in cloud kitchens can low

down the employment?

YES
NO
Maybe

INTERPRATION: As Per the Survey 60% of people think maybe employment may fall 20 say Yes & No.

49
 CHAPTER 5

SUGGESTIONS AND CONCLUSION

Innovations are an integral part of business and only those whoinnovate to keep pace with the changing business
environment are able to survive during the hour of crisis.

Dring lockdown, Cloud Kitchen along with food aggregators worked onbusiness models to provide services as per the
changingconsumer preferences of the customers.

The expandingpopulace, changing eating inclinations, longer holding up time and longer travel times are main
impetus for the helpful, less expensive and home conveyance alternatives of having foodconveyed at our doorsteps.

Mainstream food conveyance applications like Swiggy, Zomato, Food Panda, Uber Eats andDominos are getting
unavoidable for Indians in the web period.

Eateries are moving concentration from conventional kitchens to cloud kitchens to tap the abundant chances lying in
this field. Cloud kitchen idea supports a superior authority over request and supply, consequently assisting with
arriving at productivity quicker.

Another viewpoint that gives cloudkitchens more inclination is the expanding buyer tendencytowards quality food as
against the oily passage that inexpensive food undertakings for the most part offer.

With specific impediments like late conveyance, reliance on web and so forth Cloud kitchen is a definitive need of
time over conventional kitchen and eateries know that the fittest will get by in the exceptional rivalry.

50
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