One of the industries most affected by the outbreak of the COVID-19 pandemic was the food service industry. Instead of going out to eat, more and more people tend to order food delivered to them. This makes experts predict the “cloud kitchen” model will become the future of the food industry.
According to CNN, unlike in-restaurant kitchens, “cloud kitchens” or otherwise known as “ghost kitchens” will provide a central space where restaurants prepare dishes exclusively for ordering services. carried away. Because there is no need to attract passers-by, these cloud kitchens often have lower rental rates than restaurants because just a warehouse or parking space can open the kitchen.
Some restaurants may share a shared kitchen space or a shared kitchen may operate under the control of companies that have a cooking contract directly for the restaurant or food delivery service.
Inside a Kitopi cloud kitchen. Photo: CNN
The Kitopi company in Dubai operates this model. Kitopi is said to be the largest cloud stove supplier in the Middle East and is in the process of expanding its model to the US and UK. This company prepares food for about 100 restaurants across the Middle East, including international restaurant chains like Pizza Express. With over 1,000 employees, the company produces more than 200,000 meals a week, raising more than $ 80 million in funding since its inception in 2018.
“When a brand joins us, they give us their recipes, train us to cook and then we cook from start to finish. It’s like the franchise model. “By partnering with Kitopi, restaurants save money on infrastructure,” explained Kitopi co-founder Saman Darkan.
In addition to cloud kitchens, new technologies are used to make eating and drinking safer. Specifically, AI-powered self-pay platforms like Fastor help restaurants perform daily activities without contact. Customers only need to scan the QR code to view the menu and place orders online without contacting the sellers or chefs.
Founder Darkan said that in every city where Kitopi operates, there will be a central kitchen where most of the food preparation is prepared. After that, the prepared ingredients will move to smaller kitchens, located near residential areas. For example, baked goods and pre-cut salads in the central kitchens. After that, the ingredients are delivered to satellite kitchens and finished the dish before being delivered to customers.