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6 Cloud Kitchen Myths That You Should Be Careful About

What comes to your mind when you hear the term cloud kitchen? Delivery-only? Easy to operate? But also unorganized, maybe unhygienic and even unprofessional? Cloud kitchens are different from conventional restaurants.

You may have heard about cloud kitchens and you may have even heard these myths surrounding them. But the truth will blow your mind because Cloud kitchen is actually expected to be $112.7 Billion by 2030!

The number itself speaks for the stronghold this new type of restaurant model holds. But if you are a foodie customer still not convinced or a restaurant owner planning to open a cloud kitchen, then this blog is here to clear all your doubts.

Keep reading to know what a cloud kitchen is and is not.

What is a Cloud Kitchen?

As the world of online food delivery is witnessing tremendous growth, we are seeing simultaneous growth in cloud kitchens around us. Cloud kitchens, virtual kitchens, or ghost kitchens are delivery-only restaurant models without any dine-in setup. It is entirely dependent on online orders and food deliveries. 

There is a misconception amongst people that it is easy to operate a cloud kitchen as they don’t cater to customers in a physical setup, but nothing can be farther from the truth. Find out other misconceptions people have about a cloud kitchen and the truth behind them. 

What are some commonly held misconceptions about cloud kitchen?
Currently, India has 3,500+ cloud kitchens. 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.

6 Cloud Kitchens Myths Debunked!

Brace yourself cause you are about to be amazed! Here are some commonly held misconceptions about a cloud kitchen.

Myth 1: Cloud Kitchens Needs No Business Plan

You can only really run a successful business with a strong business plan. And just like any other company or restaurant, cloud kitchens also need a solid business plan. Their popularity today is a living testament to their incredible planning and implementation.

A cloud kitchen owner won’t have to worry about seating the customers, but they still need to plan their finances, inventory, marketing strategy, suppliers, staff, quality packaging, delivery fleet, third-party aggregators and much much more.

Myth 2: It Requires Heavy Investment

Cloud kitchens are fantastic alternate models to make a name for yourself in the restaurant business without spending big bucks. Since cloud kitchens don’t require you to set up a beautiful space for dine-in, they cut down significantly your investment cost.

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Depending on how restaurateurs want to scale their cloud kitchen, the investment required to start and manage a cloud kitchen may vary. Where owners get to save money on infrastructure, they invest heavily in food quality, packaging, equipment and staff.

Myth 3: Cloud Kitchen Are Not Hygienic

As we don’t visit cloud kitchens to dine in physically, our minds start wandering. We may imagine it to be sketchy, not clean enough or maintaining the same hygiene standards. But, this cannot be further from the truth. Cloud kitchens need certification in food safety and hygiene before they begin their operations. Moreover, there are regular inspections by the authorities to check if the establishment is maintaining the required standards.

Are cloud kitchens sketchy and unclean? Find out some commonly held misconceptions about cloud kitchens.
The Cloud kitchen structure is simpler than the traditional restaurant model; they require less investment and overhead expenses.

Myth 4: Staff Is Not Professional

Now that we have established cloud kitchens have an actual business model with clean kitchens, we can confidently say that they maintain a fair degree of professionalism. Many cloud kitchens are either run by established restaurant owners or experienced chefs. A cloud kitchen will have all the equipment to run in a well-organized kitchen.

Myth 5: Don’t Serve Quality Food

Another myth that has often affected cloud kitchen businesses is that they don’t serve good quality food. Well, that couldn’t be more wrong!

To prove our point, we have made a list of famous Indian cloud kitchens. Let us know in the blog comments how many of these have you tried and loved!

Myth 6: ROI is Immediate

When you open a cloud kitchen, you save significant costs and may think you will start reaping the benefits sooner than traditional restaurants. However, reaping the benefits of any business takes a lot of hard work. Similarly, you will eventually get excellent returns if you do things right, make a solid plan, bring a unique taste, and employ an effective marketing strategy.

Are cloud kitchens located in outskirts of the town or warehouse facilities?
Cloud kitchens only need a little space for dine-in, parking, reception or waiting. Still, they need room for storage, space for setting up kitchen equipment, delivery stations, electricity generators, water supply, and air vents.

The Indian food delivery market was worth 2.9 billion U.S. dollars in 2020. It is expected to reach nearly 13 billion by 2025. As the food delivery culture grows, cloud kitchens are here to stay and shine. Suppose you are contemplating the idea of starting a cloud kitchen, then you can hire a restaurant consultant (industry experts who provide their knowledge and experience in the field in exchange for set consultation fees) to help you. 

We hope you find this blog helpful; follow us on Instagram and subscribe to our newsletter for regular restaurant-industry updates and exciting information.

Abeera Dubey
Abeera Dubey
Abeera is a freelance content writer at Petpooja.


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