Bengaluru-based restaurateur Amit Ahuja built AA Hospitality, his food & beverage business, on the premise of experiential dining. The aesthetics of his restaurants—from dimsum and sushi spot Lucky Chan to its pan-Asian sibling Misu—were every bit as important as the fare on offer. While most restaurants only find mention on food blogs, both Misu and Lucky Chan find themselves featured on
as well. This appeal is what Ahuja is counting on to draw diners out of the comfort of their homes, and into his restaurants.
The Covid-19 pandemic turned this on its head.
If you build it...
Plug-and-play: The new recipe for cloud kitchen sustainability
From kitchens to marketing and market research, the next generation of cloud kitchen providers are making it easier than ever for restaurants to go delivery-only. Even as they enable scale, can they scale themselves?
With the pandemic accelerating the F&B sector’s shift towards cloud kitchens, the likes of [email protected] and Kitchens Centre are primed to grow rapidly
They offer plug-and-play cloud kitchens, allowing restaurants to go delivery-only for a fraction of the cost and effort required otherwise
In addition to this, they even offer services such as marketing, cleaning, sourcing inventory, etc.
Even as they help restaurants scale, infrastructure providers have a two-way battle of their own—scaling themselves, and doing so sustainably