Guide to a successful cloud kitchen

Kiran Biligiri, owner of Moksh banquets and Utsav restaurant in the city, gives valuable tips to budding food business enthusiasts

By   |  Published: 8th Jun 2021  6:03 pmUpdated: 9th Jun 2021  12:54 pm

Hyderabad: The pandemic, however negative it might be, has given many an opportunity to rethink their lives and give an avenue to their passions. One such visible passion in the recent past is cooking.

Many who have good culinary skills have begun selling their food from the confines of their home or from a small kitchen set up at a place nearby. This concept of selling remotely is also called cloud or ghost kitchen where the customer doesn’t exactly know where the food is being prepared or delivered from.

Talking about such budding opportunities in the food industry which seems to be taking a new shape, Kiran Biligiri, the founder of Biligiri chain of hotels, Moksh banquets, and award-winning restaurant – Utsav, shares his idea of cloud kitchen and some expert tips.

“Cloud kitchens have been slowly making space for themselves for many reasons. The availability of online ordering platforms made it easier for kitchens to serve customers from all over the city; the increasing traffic on roads made many resort to getting food delivered home instead of travelling for long hours; and, finally, a wide choice of the menu where one can order from various restaurants became a fad,” shares Kiran.

If you want to start your own cloud kitchen, Kiran suggests a small checklist that is necessary to make it big in the market. “Firstly, do a market study of what kind of food is being ordered, the packaging materials used by leading food joints in the area and the marketing strategies used. It is always better to have a studied approach than a blind attempt,” says Kiran.

Once the kitchen has started, Kiran suggests that you “make sure the food, which is the most important tool of your business, should be consistently good. Only good taste can convince the customer to order back”.

“Since it is a remote service, the packaging should be spillproof and also keep the contents hot; giving a personal touch to your customers will be a value-add. One should keep a small and sweet menu, to begin with, so you do not have many things to handle while also maintaining consistency in taste,” he elaborates.

Kiran says that the right kind of marketing, which can include positive and regular social media posts even on WhatsApp groups, offers on orders, and rendering a service that can be scaled up through word of mouth will help in the long run.

Kiran Biligiri conducts webinars and online materclasses on starting a cloud kitchen with minimum investment.

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