Enthusiastic entrepreneurial chefs are now a trend
Posted Date – 11:45 PM, Fri – 12/30/22
Hyderabad: The food industry is constantly evolving, with new ideas emerging and, at times, prevailing circumstances forcing it to improvise. During the Covid pandemic, the concept of cloud kitchens started to emerge and became a trend within a few months.
While traditional restaurants can never be replaced, cloud kitchens are definitely starting to make their mark in the industry. Cloud kitchens, also known as virtual kitchens, utilize commercial spaces to prepare food for takeout or delivery, without dine-in customers.
These businesses provide food with minimal overhead. “Cloud kitchens are now part of the food industry and not only here to stay, but to grow. Any cloud kitchen will cost less to set up and manage than a brick-and-mortar restaurant. While everything in this world can be virtualized, But restaurants and bars can never go virtual. Cloud kitchens and traditional restaurants will survive and thrive together for a long time to come,” said Zorawar Kalra, owner of Cloud Kitchen Louis Burger, which serves signature artisanal burgers.
“We generate more sales from a 200-square-foot kitchen than from a 3,000-square-foot restaurant,” he adds. These virtual kitchens help owners focus on the quality and taste of their food, as well as marketing, while minimizing their administrative and logistical burden.
“In terms of cloud kitchens, there are a lot of cost-cutting measures. We can also directly supervise. Although restaurants need more waiters and workers, cloud kitchens only need one worker to work.
Also, restaurants need thousands of square feet to operate compared to cloud kitchens, which only need 100 square feet,” said Malthi Rao, owner of Cloud Kitchen Telangana Vindhu, which serves traditional food.
