cloud based model Articles and Information

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Cloud-kitchen brands woo investors attracts funding to expand businesses

With no physical presence less commercial involvement and working as an internet restaurant wherein...

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Why Cloud kitchen over restaurant

Indian food service delivery market is estimated at INR 37 440 crore US 5 2 billion in GMV in 201...

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How Rebel Foods is focusing on building customer-first approach brand

In an exclusive interview to Restaurant India Ankur Sharma Chief Business Officer at Rebel Foods ta...

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Building a Dark Kitchen Business to Scale The journey of innovation

The global cloud kitchen market size was valued at 43 1 billion in 2019 and is estimated to reach ...

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Good Food Fast Building a Dark kitchen business to Scale

Cloud-kitchen or ghost kitchen dark kitchen what we may call the model is projected to become a 2...

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How to market your cloud kitchen business

According to the Digital Marketing Institute 49 of consumers depend on influencer recommendations ...

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7 Reasons Why Cloud Kitchen

It reduces the fever of rental issues and the only thing about which the one should concern is that ...

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How to make your cloud-kitchen business operation efficient

Tying up with food aggregators has a lot of advantages One of them is being the prompt presence of ...

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How This Taiwan-based cloud-kitchen has achieved 75 customer loyalty during the pandemic

In an exclusive interview with Restaurant India Kent Wu Chief Operating Officer JustKitchen a T...

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How Covid-19 pandemic has given a boost to the delivery biz

Another factor driving demand for food delivery services is the increased number of restaurants offe...

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Consumer today wants to know where the food is coming from

Talking to Restaurant India Yogesh Poojary Co-founder 4aces Hospitality that owns multiple cloud-k...

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Focusing on safety hygiene Faasos app rebranded as EatSure

With this change the company is emphasising on surety about process ingredient and packaging to e...

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Anjan Chatterjee owned Speciality Restaurants plans to set up 26 cloud kitchens across the country

Talking To Restaurant India Anjan Chatterjee Founder and MD Speciality Group of Restaurants share...

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This Noida-based players is disrupting the shared-kitchen concept in India

Talking to Restaurant India Loveneet Singh Co-Founder Outlet Buddy shares about the growing trend...

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Cloud kitchens is the business for the present and the future

Sehaj Singh Kukreja and Tushar Anand Co-founders Cheferd Foods that owns Pizza On My Plate Burger...

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How Rebel Foods has Built the Largest Dark-Kitchen Business in India

With no capital risk quick payback period of less than 12 months 3-5 rent to sales ratio it sure...

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What exactly is a dark kitchen? It involves operations where there is no customer seating but just delivery. Don Boroian, Chairman, Francorp Inc. points out the salient aspects of this new trend

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The Bright Side of the Dark Kitchen

What exactly is a dark kitchen It involves operations where there is no customer seating but just d...

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At the sidelines of the launch of three cloud kitchen brands, Rajat Sahni, the co-founder and Chief Operating Officer at Big Bros, talked to Restaurant India about the untapped opportunities in the cloud kitchen space and how the centralised cooking cloud-based model is different from having a single cloud kitchen base

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For Cloud Kitchens The Sky is the Limit

At the sidelines of the launch of three cloud kitchen brands Rajat Sahni the co-founder and Chief ...

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At the sidelines of the launch of cloud kitchen brands MeatMe, BhookHara and Chaatoreez in Gurgaon, Chef Harpal Singh, who was present to endorse these outlets, talked to Restaurant India about the disruption that is being created by cloud or dark kitchens and whether this can pose a threat to conventional restaurants as also why this model is a great platform for home chefs

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A Lot of Disruption Will Come From Cloud Kitchens

At the sidelines of the launch of cloud kitchen brands MeatMe BhookHara and Chaatoreez in Gurgaon ...

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In a telephonic interview with Restaurant India, Aditya Somani, Private Equity Investment Professional and Advisor to Freshmenu, which is the first company to conceptualize and execute the Dark Kitchen strategy at scale in the world, spoke about the success points of running a dark kitchen in India, the challenges behind it and how this model requires a lot of investment to make it scalable for franchising.

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Dark Kitchens have the ability to manipulate demands

In a telephonic interview with Restaurant India Aditya Somani Private Equity Investment Profession...

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