Pros of Cloud Kitchen: - No storefront needed - Don't need to own equipment - Less Paperwork - Not tied to one location - Don't need to full staff - Save Money - Focus on production - Lower Investment Cons: - Visibility - Relying only on food delivery apps - Don't own your customers During this pandemic, this cloud kitchen boom is indeed a promising movement. Thank you for diving and giving a lot of insights about this, Wilson! 🙌
💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program 🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
I thought about this in dec and then the pandemic happened. Now I feel it's the perfect time. I do branding and design and want to set it up for the chefs.
Thanks for the information, I will start a ghost restaurant with my mother, the covid forced to close 80% of businesses in Peru, we have to adapt to reality.
Katherine Lilith, if you’re serious, please consult with me. I’m a Team Leader in Washington, DC for a new delivery app that’s ready to launch. Our app will already come preloaded with 500,000 businesses and their menus. There is no markup on our menu for the business operator. The main office will be based Las Vegas, Nevada. South America is next after the US market. Wlmathis@LegacyRydeshare.com
Hey Wilson, big thank you again for another great video. I am a regular on your channel, it has helped me a lot to streamline my business idea, and with every video I can witness in my own case, how much can be overlooked when someone is blinded by the urgency to get a store and start off F&B operations. With every video I am getting smarter, learning and understanding from your experiences. Thank you for sharing your experiences and suggestions with all of us here on your channel. Will you do a video on how to negotiate with ghost kitchens or in other words, how to be cautious when signing paperwork with such kitchens, most common mistakes/ downfalls to avoid. Thanks again.
I’m so happy you made this video. I want to start up my own pasta restaurant but I had a feeling a cloud kitchen would be my best bet because the start up cost is crazy. One thing I didn’t find an answer to is how do you find your location? I’ve worked in many restaurants but never seen one with enough space to run another restaurant inside.
Aaron, along with Wilson commissary kitchens, think about schools, cafeterias , taker over a breakfast diner at night, colleges, etc. really think about every place that has a kitchen and ask. but first, you need to do your research. laws, reg.'s , liquor license, etc. etc. do that first, so when you go talk with people, you are the Authority . Whicvh gives you a upper hand with negotiations . dont even rent, give them a percentage. but #1 is tell me when you open, cause I love me some Pasta!!!! HAHA Best of luck!!! If you get near Boston , Hit me up. Aaron or Wilson!!
You literally answered so many things I wondered! Thank you for this. Whoever gave you a thumbs down are seriously dumb 🤣. I wanna put a great fusion recipe idea together and tired of working. For people. Living in Vegas I think I can get a lot of opportunities. Please keep posting whatever you can share! Good luck to you
*Isa ito sa mga dahilan kung bakit mawawala ang mga waiters/waitresses or more commonly known as foh sa mga restaurant pag dating ng araw, innovation at its finest nakakalungkot man pakinggan pero ganun talaga.*
Great information. Pick up only delivery? Maybe it's the name, but it sounds like what we've been doing for years. People order on our website and indicate for pick up or delivery. Why am I confused about the model? Is the customer still going to a store front? Thank you.
Why are major chains starting cloud kitchens from their restaurants? Online it said that restaurants want to get out of the physical restaurant business. I was watching a video on how Chili's has a cloud kitchen Its Just Wings. I'm confused on why you would set up a cloud kitchen, pizza set up that wing business that you can buy at pizza hut but Chili's wing one is only through 3rd party app and not at Chili's but you can buy wings at Chili's just not the Its Just Wings ones. Maybe it would be confusing for a company to sell 2 items in the same store. Like if pizza hut sold wings and they also sell wing street wings people would be confused.
Inicie una cocina fantasma en diciembre 2019 lo que he notado por mis campañas de publidad en facebook es que el 80% de mi zona de reparto esta compuesta de personas mayores a 36 años y por lo que he notado no usan tanto las app de reparto, estoy rediseñando mi modelo de negocio a tener un repartidos propio, tomar pedidos por telefono y hacer marketing por redes sociales, por lo que a los amigos sugiero investigar bien el mercado antes de iniciar.
Wilson K Lee - How To Open A Restaurant / F&B Shop victor said his customer area is older and have not started using the delivery apps so he has started accepting phone orders after advertising on fb
Would you propose this as a good idea for bakers or basically folks that only create desserts? I have a dessert catering company and I’m considering a cloud Kitchen. I have local restaurants that I provide desserts for weekly but I definitely need a commercial space to operate out of.
umm, i'd really consider your demographic within your area that you'd want to serve. do they have the habit of ordering bakery and desserts on delivery apps? In vancouver, we have a habit of ordering bubbletea on these apps, but not bakery.
Really interested in a cloud kitchen.. i visited a Commercial Kitchen here in Denver couple weeks ago and they are working on starting food delivery woth Posthmates. Can’t wait for them to finalize that because I really like them. I want to own a food truck but I think this idea is a best fit for me at the moment.
Wilson K Lee - How To Open A Restaurant / F&B Shop from what I heard yes not sure if they will be adding yet since they are still working on the project.
Hey you should have a video that talks about how to fully outsource a ghost kitchen The business model is called The Kitopi business model - Cooking and delivery fully outsourced This is a relatively newer concept in the cloud kitchen business model mix. In this model, you can outsource everything from your call centre operations, your kitchen and delivery. Imagine a restaurant where a large majority of the kitchen prep is outsourced and gets delivered to your kitchen. Your chefs can then do the final touches and Kitopi picks it up for delivery again. How it works Orders come in via Kitopi owned call centre, through your own online platforms and third parties Kitopi buys and stores your raw materials Then “pre-prepares” the food in its centralized kitchen Kitopi then sends over the food to your kitchen for final touches Picks it up and delivers it to your customer However the issue I’m having is how would I go about this. Would I approach the business saying “ hey, this is my brand so go do it“. Or what I have to staff everyone. And if that’s the case then I’m not outsourcing. I’m so confuse. I completely understand the model. I just don’t know how to go about this. Because it’s such a new concept. If you can break it down and maybe do some further research I would greatly appreciate this because I’m still in the beginning stages of having my Cloud kitchen. #Home-basedkitchen
Depends on your city and regulations. Everywhere is a bit different so I recommend taking a look at what licenses and permits are required in your area.
umm - i think you will need to find local cloudkitchens/ghost kitchens. they are usually available in bigger cities at the moment, not the smaller ones as of yet. i'd stay away from home kitchen due to liable. + the delivery services won't pick up from your home anyways.
@@WilsonKLee what if my family and friends are doing the delivery? Working from home can lower expenses to start and if the business picks up then it can get scaled up to a location. Is this good thinking or am I thinking incorrectly? Another question, can drones do the delivery?
First consider why you want to open one. There are a million other businesses that you can do. Your reason will help you push through all the hoops that the business will throw at you (like any other). Then I would look at other competitors in the space to see what makes them so attractive. IE. Coho has investment and mentors for members
Thank you for the video, Wilson, I am a restaurant owner who is struggling with the business, would like to learn more, where can I get more information about how to run one?
I own a food truck and sell pre-order pizzas. Business is good. I’m typically sold out days in advance and I do not except walk ups. I’m fortunate to be able to work at a stationary location which saves me a lot of aggravation. I will say as a former restaurant owner making the transition to a mobile unit has been difficult for me. There’s a lot of extra work that goes into it. I’m really looking to transition over to a cloud/ghost kitchen
Can you start selling foods without a chefs license? Aren't there any regulation on how the "kitchen" is supposed to be built to prevent food poisoning, keep it hygiene, preventing fire, where the duct is...etc.? The "kitchen" has lots and lots of regulation. I'm sure it applies to Cloud Kitchen too.
Four weeks after posting your video, the world basically saw the complete annihilation of restaurants. It's highly doubtful that even Cloud Kitchens will survive COVID-19.
@@Amalikaon Hello, I am just a humble eater of food and consumer of upper middle class luxuries, lol but seriously, I just wanted to give you some consumer perspective that may possibly help you beat the 'rona slump. Customers are probably very spooked about catching covid. Speaking from a highly vulnerable restaurant customer's perspective I'd like to offer up some thought processes that run thru my mind when deciding whether or not to eat food I didn't prepare myself and from which restaurant to get take out. I need to feel confident that the restaurant has trained their employees with up-to-date protocol. My approaches are far from scientific, but I go by superficial cues to judge the vibe of a restaurant workplace and determine whether or not staff is well informed about food safety and also personally interested in keeping happy, healthy customers returning. How management treats servers and cooks can tell us almost as much as how servers treat customers. There is no way for me to know the following details of a place but for those of us with a high risk of mortality, we really need to know, or at least feel confident that employees of a restaurant we are going to eat from get an sufficient amount of sick leave. The US is not providing easy and free access to covid testing and there is no way to be 100% certain that one is not a carrier, but it does ease my mind and stimulate my appetite to feel that a restaurant (owner, managers, servers, cooks) are looking out for each other. How sick does an employee have to be to get sent home? Is the rapport among staff and management such that when an employee feels an illness setting in, they feel the security and confidence to call their manager before they are sick as a dog because they know that management cares about their well being and the well being of customers (even if it is just because that is good for business and not because deep down they are bleeding hearts.) Last wildfire season, I experienced my asthma go straight to anaphylaxis despite the use of an inhaler. That translates to me being worm food if the 'rona gets to me. During this whole pandemic, I find myself excessively worried about the discipline that goes into food preparation. Are the cooks wearing masks at all times despite working long hours in a steamy, hot kitchen? Do they know to wash their hands after wiping sweat from the face during a break? I would do anything to have my favorite sushi right now. If I were to pick up take out, I'm sure that I would see the sushi chefs wearing masks. But I just can't trust that the restaurant's chef has obligated his food prep guy to wear gloves and a mask at all times, even when not handling food. Nor can I trust that he followed orders strictly and did not for one minute take the mask off because the kitchen was too hot. I don't like making people suffer while they work, but it is life or death for me. The whole point of me explaining all this psychology going on is to help you next time you and your business partners are brain storming ideas for how to overcome covid and get more business.You'd have to find a way to communicate that you understand how to keep food pathogen free, that you care about the health of your customers, that you care about the health of your employees. Nay, you gotta communicate, not just that you care but that you care more than your competition. Keeping bathrooms stocked with soap is not enough, providing purell is not enough. I need to know that you provide your staff with masks and have trained them to prevent covid transmission via food. If a restaurant were to demonstrate some how that they do actually go that extra mile to keep customers safe and covid free, I would eat there every other day, literally, I am so bored of my own cooking. That is the extent of my advice. I am out of my league as far as telling you how to communicate it. I would guess that community reach out thru social media should be helpful, but can't tell whether to say it thru tweets, or tiktok. I will say one more thing, tik tok has been steeply rising in popularity among not so typical users. For example, I've seen a lot of nurses use tik tok to inform the public on how to stay healthy, making silly, fun videos to humanize healthcare workers at a time they were getting assaulted on the streets by covid deniers. Then there is pinterest and instagram stories (which can also be used to promote each other- upload a pin board of insta stories, link your pinterest to a food picture on your instagram. I know pinterest is good for foodie media but I also know I spend a disproportionate amount of time on pinterest so maybe I am biased. idk. I guess it's a matter of checking out your local social media use demographics to determine which platforms would be best for you to promote your business. . Well, there went my wall of text. I hope it wasn't too too long. I sympathize with the struggle to keep business afloat and maintain financial stability. The fight is real when it comes to just getting first time customers and the struggle really sets in when trying to turn them into return customers until they become loyal customers. So it pains me deeper to see a fresh new business get dealt such a hard blow like a freakin pandemic especially when bailouts are being handed to corporate businesses I'd prefer to see go away. So I hope I offered some useful insights that can help you brainstorm winning ideas. Kind regards.
@@tijuanaforeplay8232 you can't get a virus from meal prep. They are airborne. What you can get is bacteria from food that has not been prepared or cooked accordingly. Raw meat, unclean surface areas, semonella on veggies, etc.
I have recently started a food delivery. My native place doesn't use delivery apps so am taking my orders through phone calls and advertising in whatsapp and all. 🤭
Hey Wilson, thanks for the information, I’ve watched your videos and I am interested in cloud kitchen concept, how can I get further guide on that particular new business model , tq
Thanks for great video! I am wondering also their revenue models. When you think as a restaurant owner, we pay almost %30 of endorsement in delivery apps, plus %30 food cost and %15-20 labor cost and also rent for these places(I don’t know their revenue model as I said) . So what do you think about this high cost, and also their revenue model? I think It does not seem sustainable without wailkin customers but this is super definitely for first opening and see your abilities for your business.
Basically some of them take from you only a huge percentage almost 80%. They bare the delivery app cost, food cost, equipment and locations. The only cost on you is the staff but sometimes they do that as well, plus you have the option to pay for marketing to promote your new store “location”.
What's everyone opinion on Mobile Cloud Kitchen as a business model could it be sustainable? As the gentleman exampled the only cons that it has would be not serving a huge market (Could that be fix by putting those Food Trucks in locations that have high traffics such as Colleges, Near in cities that have dense populations?). When he mention how Food Trucks doesn't have a space that isn't clean (I'm a little confused on that I've seen many Food Trucks that have a great deep clean of all equipments from top to bottom so i am confuse on that of how that problem of not being clean can be fixed), To his last part of Food Trucks being cramped I do have to agree with him on that somewhat. There are many Food Trucks out there on wheels that you can easily have up to 5 people doing the same thing or different things without any problems. And many of those Food Trucks if given second hand is very cheap and reliable. My question to everyone is what you think of Mobile Cloud Kitchen Business Model. Can it happen and why?
I love your videos, I'm a subscriber, and watch them all- always chock full of info!! However, you disappointed me in this video when you said that food trucks weren't clean? 😟😔 I hope (know) you didn't mean that?!! Im sure meant that they are tight quarters or you have limited stocking issues... but you said 'not clean' 😤Not Cool! Some B&M's can be down right filthy! I fight the battle often of the ole timey grease truck image when I tell people my biz(Im lucky to have a more sophisticated truck) but I feel like I have to convince people that food trucks in general are often CLEANER than some B&M's. We are a staff of 2- you don't get more controlled than that! Then they let it sink in, ' O yeah! That's very true!" I will still watch and love the supportive videos you make, but A LOT of people 'listen' to what you have to say and take it to heart. Just please be a little more aware of what you say. I know that we are all here to better ourselves and our businesses with your guidance.
totally on point and note taken. appreciate you being constructive with your feedback and I will make sure to be more generalized with my claims in the future. what i do mean with food trucks are that they are tight quarters, not necessary not clean. you are right. :)
Are you aware of any franchise opportunities specifically for cloud kitchens? Brand recognition and existing demand are better than starting from scratch. As you say, it is a really good fit for introducing proven menu items to an expanded delivery area as well as bringing new products to market.
Great videos but please remove those beeps when there are popups. Its very annoying when listening as a podcast in car or in earphone. Everytime i keep checking my phone thinking its a msg. Cheers
When working with 5/10% profits after cogs / labour / rent... How is it possible to then pay 35% to delivery partners on all orders? AND tax on their commission... It's a loss making strategy.
Same here.....and they don’t even provide appliances so that’s more money spent 😩....you have to be really making some really big bucks or you’re going to be cloud kitchen’s little b***h til that lease ends.
Slavi Hristov, this is a great channel. I’m glad you’re on it. I would like to learn more about your operation. I believe I can bring value. Wlmathis@LegacyRydeshare.com
Every city has different kitchens and prices. You'll need to visit & call a few to compare. Some offer additional services (like mentoring, networking, funding help, etc.) that are extra too.
Thank you for this video. Can I ask you opinion? Can a smaller community (20,000) support a cloud kitchen or do you think this model is beneficial mostly in a larger community?
Wilson, instead of doing our service through delivery services or apps, why can't we just do the delivery by ourselves with our own app after doing some extensive marketing locally? If i myself with my few of my friends are ready to go & deliver the food from our own home kitchen, then, it would be more beneficial & also earn us our own identity right?
If you have the capabilities to spin out your own then 100% yes! But not a lot of people have the operations & bandwidth to do so. Big plus doing it yourself is dodging the high commissions + you get the customer data.
If you're able to handle the operations and logistics + have a good flow of people ordering (new and old), then absolutely. The big benefit of the food delivery apps is that they take care of that for you (ofcourse for the fee they charge).
Thank you for clarifications. Its comfusing of what to selected. I appreciate you for sharing the pros and cons. It helped me decide what to get. I prefer mobile as a starter. I like visual and meet my customers in person.
Yes there food trucks on third party apps like Uber Eats. But you want to check your specific location to see if there are any. Since there are some discrepancies place to place.
It really depends. I say this because rent is different in each city & country. There are also different "tiers" of cloud kitchens. Some offer mentoring and funding services, some are super decked out commercial kitchens, and many have different memberships that are based on frequency of use. So it's best to research available cloud kitchens in your city.
While the business man's are making new models and sistem of delivery cod the restaurant will still work but they will loose most of they costumers.. it's the NEW NORMAL no doubt, no problem..
I’m from Philippines and living in egypt.. I have less amount money like 100k pound but I want to make some small business. I need some help how I can start and I am very confused since we still have covid. I want to mix Asian bubble tea and shawarma or any popular egyptian food. I hope you can help me. Thanks a lot
Mareem Saba, I can assist. I’m a market leader in Washington, DC. Specific to food delivery. It could be worth your time. No financial out put required.
Individual people need the option of getting takeout at these ghost kitchens and eat outside in zoned eating parklets. Also, bike stalls need to be installed. Put greenery outside to not make these ghost kitchens look like an eyesore.
in additional, about the cons. Yes when you're in non exclusive contract they don't mind much of you. but if you get the portal, you can play it around. some portals the very oftrn you hit save even though you didn't make any changes on your menu the algorithm will Put you on the first page. Another cons is still about the driving of customers. just like a dine in restaurant there'll be days that you will have less orders and less people coming in. I only had 3 days of zero sales. so it still means of creativity to drive more sales by promotions and marketing. Mine for this month im running a competition whereas a winner will win the GC from my cloud kitchen. it's crazy, fun, and overwhelming at times.
totallly!!! thanks for sharing your experience. would actually love to have you share your experience so far on our show - interested? email me hello@wilsonklee.com
Is it really to break even with all these expenses? According to my calculations you will need minimum $700-$800 of sales a day to be able to pay all the bills.
Can i operate a ghost kitchen in my home? Is this allowed in us ? Does the apps aprove ? Nice video shot out from brazil !! Here we have ifood a huge uber eats competitor that today domains the delivery market.The facility to open a store in ifood is just amazing.You can earn a lot of money in your home kitchen.
The ease of opening up a restaurant in cloud kitchen is actually the con,not the pro. A business that has almost no entry barrier means everybody will do it. And it can only mean one thing: over competition
i don't agree. everyone has same access to the ingredients and tools to make food. what makes some have line up out the doors, while others only hear crickets? all comes down to how you utilize the tools - same thing as cloud kitchen. it comes back down to how someone runs/markets their restaurant.
I had a chef on my radio show who swore the ghost kitchen she worked in was really run by ghosts. You've gotta hear this: ruclips.net/video/9PqSByP261A/видео.html
Anyone have success franchising a business through a cloud kitchen? Working on a deal and would like to chat with anyone who has had success doing this.
Pros of Cloud Kitchen:
- No storefront needed
- Don't need to own equipment
- Less Paperwork
- Not tied to one location
- Don't need to full staff
- Save Money
- Focus on production
- Lower Investment
Cons:
- Visibility
- Relying only on food delivery apps
- Don't own your customers
During this pandemic, this cloud kitchen boom is indeed a promising movement. Thank you for diving and giving a lot of insights about this, Wilson! 🙌
💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program
🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
please make video of: how to promote a ghost kitchen.
Nice video. This really cleared things up for me. I still have more research to do before I make that jump but I know what I am looking for now.
You can do it!
Best channel!!
Enjoying watching your videos Wilson, I'm a young pizza chef and want to open my own business, your tips are really useful.
keep at it! :)
I thought about this in dec and then the pandemic happened. Now I feel it's the perfect time. I do branding and design and want to set it up for the chefs.
It is a great time!
Thumtack is a great app to find Chefs you can market to
Cloud kitchens is right up front with the big dogs and its playing a huge role in the advancement to this new revolution.
totally.. we are still in the supppppper fore front of the movement. so take advantage while you still can!
I work for a delivery app and I am SO excited to help with cloud kitchen concepts!
Neat! Which delivery brand do you work for?
Thanks for the information, I will start a ghost restaurant with my mother, the covid forced to close 80% of businesses in Peru, we have to adapt to reality.
Best of luck Katherine!
Katherine Lilith, if you’re serious, please consult with me. I’m a Team Leader in Washington, DC for a new delivery app that’s ready to launch. Our app will already come preloaded with 500,000 businesses and their menus. There is no markup on our menu for the business operator. The main office will be based Las Vegas, Nevada. South America is next after the US market. Wlmathis@LegacyRydeshare.com
Hey Wilson, big thank you again for another great video. I am a regular on your channel, it has helped me a lot to streamline my business idea, and with every video I can witness in my own case, how much can be overlooked when someone is blinded by the urgency to get a store and start off F&B operations. With every video I am getting smarter, learning and understanding from your experiences. Thank you for sharing your experiences and suggestions with all of us here on your channel. Will you do a video on how to negotiate with ghost kitchens or in other words, how to be cautious when signing paperwork with such kitchens, most common mistakes/ downfalls to avoid. Thanks again.
Thanks for being a regular here! Glad that my videos are able to help you out. I may be answering those questions in a Q&A :)!
I’m so happy you made this video. I want to start up my own pasta restaurant but I had a feeling a cloud kitchen would be my best bet because the start up cost is crazy. One thing I didn’t find an answer to is how do you find your location? I’ve worked in many restaurants but never seen one with enough space to run another restaurant inside.
location really depends on whether you have the cloud kitchens around your area. search up commissary kitchen as well.
Wilson K Lee - How To Open A Restaurant / F&B Shop thank you!
Aaron, along with Wilson commissary kitchens, think about schools, cafeterias , taker over a breakfast diner at night, colleges, etc. really think about every place that has a kitchen and ask. but first, you need to do your research. laws, reg.'s , liquor license, etc. etc. do that first, so when you go talk with people, you are the Authority . Whicvh gives you a upper hand with negotiations . dont even rent, give them a percentage. but #1 is tell me when you open, cause I love me some Pasta!!!! HAHA Best of luck!!! If you get near Boston , Hit me up. Aaron or Wilson!!
@@WilsonKLee what's a commissary kitchen ?
I wanna buy cheap big undervalued distressed Commercial space and build Cloud kitchens that can be rented to at least 5 concepts .
Thanks for the videos Wilson.
Helped alot
Glad to help!
This video is very informative. Thank you!
Glad you enjoyed it!
You literally answered so many things I wondered! Thank you for this. Whoever gave you a thumbs down are seriously dumb 🤣. I wanna put a great fusion recipe idea together and tired of working. For people. Living in Vegas I think I can get a lot of opportunities. Please keep posting whatever you can share! Good luck to you
*Isa ito sa mga dahilan kung bakit mawawala ang mga waiters/waitresses or more commonly known as foh sa mga restaurant pag dating ng araw, innovation at its finest nakakalungkot man pakinggan pero ganun talaga.*
Hey wilson, what do u think about ice cream and a cloud kitchen? I'm meeting with the team on Tuesday at cloudkitchen for a tour!
Great information. Pick up only delivery? Maybe it's the name, but it sounds like what we've been doing for years. People order on our website and indicate for pick up or delivery. Why am I confused about the model? Is the customer still going to a store front? Thank you.
Solid vid. I own a food delivery service app. Im planning to explore this vertical.
totally!
Thank you so much for this video !!!!
Any time! Are you looking to start a cloud kitchen?
Great video. Have a question how does a food truck can sign up on delivery apps. ??
Hop on to their site and it will guide you
Why are major chains starting cloud kitchens from their restaurants? Online it said that restaurants want to get out of the physical restaurant business. I was watching a video on how Chili's has a cloud kitchen Its Just Wings. I'm confused on why you would set up a cloud kitchen, pizza set up that wing business that you can buy at pizza hut but Chili's wing one is only through 3rd party app and not at Chili's but you can buy wings at Chili's just not the Its Just Wings ones. Maybe it would be confusing for a company to sell 2 items in the same store. Like if pizza hut sold wings and they also sell wing street wings people would be confused.
Inicie una cocina fantasma en diciembre 2019 lo que he notado por mis campañas de publidad en facebook es que el 80% de mi zona de reparto esta compuesta de personas mayores a 36 años y por lo que he notado no usan tanto las app de reparto, estoy rediseñando mi modelo de negocio a tener un repartidos propio, tomar pedidos por telefono y hacer marketing por redes sociales, por lo que a los amigos sugiero investigar bien el mercado antes de iniciar.
sorry english only..
Wilson K Lee - How To Open A Restaurant / F&B Shop victor said his customer area is older and have not started using the delivery apps so he has started accepting phone orders after advertising on fb
@@arnkriegbaum thanks for the translation :) thats awesome @victor!
Hola Victor Manuel, estas en la CDMX ?
Thanks so much for make this stuff with subtitle.🙏 wish you the best life.
Thank you! You too!
So nice idea
Thank you! Cheers!
Would you propose this as a good idea for bakers or basically folks that only create desserts? I have a dessert catering company and I’m considering a cloud Kitchen. I have local restaurants that I provide desserts for weekly but I definitely need a commercial space to operate out of.
umm, i'd really consider your demographic within your area that you'd want to serve. do they have the habit of ordering bakery and desserts on delivery apps? In vancouver, we have a habit of ordering bubbletea on these apps, but not bakery.
NICOLE SMITH, where are you based?
Really interested in a cloud kitchen.. i visited a Commercial Kitchen here in Denver couple weeks ago and they are working on starting food delivery woth Posthmates. Can’t wait for them to finalize that because I really like them. I want to own a food truck but I think this idea is a best fit for me at the moment.
Great to hear! Are they doing just postmates exclusively?
Wilson K Lee - How To Open A Restaurant / F&B Shop from what I heard yes not sure if they will be adding yet since they are still working on the project.
Hey you should have a video that talks about how to fully outsource a ghost kitchen The business model is called The Kitopi business model - Cooking and delivery fully outsourced
This is a relatively newer concept in the cloud kitchen business model mix. In this model, you can outsource everything from your call centre operations, your kitchen and delivery. Imagine a restaurant where a large majority of the kitchen prep is outsourced and gets delivered to your kitchen. Your chefs can then do the final touches and Kitopi picks it up for delivery again.
How it works
Orders come in via Kitopi owned call centre, through your own online platforms and third parties
Kitopi buys and stores your raw materials
Then “pre-prepares” the food in its centralized kitchen
Kitopi then sends over the food to your kitchen for final touches
Picks it up and delivers it to your customer
However the issue I’m having is how would I go about this. Would I approach the business saying “ hey, this is my brand so go do it“. Or what I have to staff everyone. And if that’s the case then I’m not outsourcing. I’m so confuse. I completely understand the model. I just don’t know how to go about this. Because it’s such a new concept. If you can break it down and maybe do some further research I would greatly appreciate this because I’m still in the beginning stages of having my Cloud kitchen.
#Home-basedkitchen
sure thing. for more thorough discussions, def join the fb group in the link above and discuss it there. a lot more insights in there for you.
Can we get an update on these Cloud Kitchens Business…?
Great information. What are the guidelines to where this food should be prepared.
Depends on your city and regulations. Everywhere is a bit different so I recommend taking a look at what licenses and permits are required in your area.
how to start a cloud kitchen ? what are the requirements to start ? Can you use your home kitchen to start ?
umm - i think you will need to find local cloudkitchens/ghost kitchens. they are usually available in bigger cities at the moment, not the smaller ones as of yet. i'd stay away from home kitchen due to liable. + the delivery services won't pick up from your home anyways.
@@WilsonKLee what if my family and friends are doing the delivery? Working from home can lower expenses to start and if the business picks up then it can get scaled up to a location. Is this good thinking or am I thinking incorrectly?
Another question, can drones do the delivery?
What if I want to create my own cloud kitchen for others to lease? What should I think about when creating my own cloud kitchen?
First consider why you want to open one. There are a million other businesses that you can do. Your reason will help you push through all the hoops that the business will throw at you (like any other). Then I would look at other competitors in the space to see what makes them so attractive. IE. Coho has investment and mentors for members
Thank you for the video, Wilson, I am a restaurant owner who is struggling with the business, would like to learn more, where can I get more information about how to run one?
Join our FB group where restaurant owners are helping each other out
thankyou this was really helpfull
Glad it helped!
I own a food truck and sell pre-order pizzas. Business is good. I’m typically sold out days in advance and I do not except walk ups. I’m fortunate to be able to work at a stationary location which saves me a lot of aggravation. I will say as a former restaurant owner making the transition to a mobile unit has been difficult for me. There’s a lot of extra work that goes into it. I’m really looking to transition over to a cloud/ghost kitchen
Would it be a good idea to convert my restaurant's store front into a ghost kitchen?
Can you start selling foods without a chefs license? Aren't there any regulation on how the "kitchen" is supposed to be built to prevent food poisoning, keep it hygiene, preventing fire, where the duct is...etc.? The "kitchen" has lots and lots of regulation. I'm sure it applies to Cloud Kitchen too.
Absolutely there are. That is up to the cloud kitchen facility to handle and be under compliance.
Wonderful video
Thank you! Cheers!
Four weeks after posting your video, the world basically saw the complete annihilation of restaurants. It's highly doubtful that even Cloud Kitchens will survive COVID-19.
SnoopyDoo True we started few months ago and it sucks. It was hard to get customers from the beginning but went down after the coronavirus
always gotta innovate. check out the new vids with some solid strategies :)
@@Amalikaon Hello, I am just a humble eater of food and consumer of upper middle class luxuries, lol but seriously, I just wanted to give you some consumer perspective that may possibly help you beat the 'rona slump.
Customers are probably very spooked about catching covid. Speaking from a highly vulnerable restaurant customer's perspective I'd like to offer up some thought processes that run thru my mind when deciding whether or not to eat food I didn't prepare myself and from which restaurant to get take out.
I need to feel confident that the restaurant has trained their employees with up-to-date protocol. My approaches are far from scientific, but I go by superficial cues to judge the vibe of a restaurant workplace and determine whether or not staff is well informed about food safety and also personally interested in keeping happy, healthy customers returning. How management treats servers and cooks can tell us almost as much as how servers treat customers.
There is no way for me to know the following details of a place but for those of us with a high risk of mortality, we really need to know, or at least feel confident that employees of a restaurant we are going to eat from get an sufficient amount of sick leave.
The US is not providing easy and free access to covid testing and there is no way to be 100% certain that one is not a carrier, but it does ease my mind and stimulate my appetite to feel that a restaurant (owner, managers, servers, cooks) are looking out for each other. How sick does an employee have to be to get sent home? Is the rapport among staff and management such that when an employee feels an illness setting in, they feel the security and confidence to call their manager before they are sick as a dog because they know that management cares about their well being and the well being of customers (even if it is just because that is good for business and not because deep down they are bleeding hearts.)
Last wildfire season, I experienced my asthma go straight to anaphylaxis despite the use of an inhaler. That translates to me being worm food if the 'rona gets to me. During this whole pandemic, I find myself excessively worried about the discipline that goes into food preparation. Are the cooks wearing masks at all times despite working long hours in a steamy, hot kitchen? Do they know to wash their hands after wiping sweat from the face during a break? I would do anything to have my favorite sushi right now. If I were to pick up take out, I'm sure that I would see the sushi chefs wearing masks. But I just can't trust that the restaurant's chef has obligated his food prep guy to wear gloves and a mask at all times, even when not handling food. Nor can I trust that he followed orders strictly and did not for one minute take the mask off because the kitchen was too hot. I don't like making people suffer while they work, but it is life or death for me.
The whole point of me explaining all this psychology going on is to help you next time you and your business partners are brain storming ideas for how to overcome covid and get more business.You'd have to find a way to communicate that you understand how to keep food pathogen free, that you care about the health of your customers, that you care about the health of your employees. Nay, you gotta communicate, not just that you care but that you care more than your competition. Keeping bathrooms stocked with soap is not enough, providing purell is not enough. I need to know that you provide your staff with masks and have trained them to prevent covid transmission via food. If a restaurant were to demonstrate some how that they do actually go that extra mile to keep customers safe and covid free, I would eat there every other day, literally, I am so bored of my own cooking.
That is the extent of my advice. I am out of my league as far as telling you how to communicate it. I would guess that community reach out thru social media should be helpful, but can't tell whether to say it thru tweets, or tiktok. I will say one more thing, tik tok has been steeply rising in popularity among not so typical users. For example, I've seen a lot of nurses use tik tok to inform the public on how to stay healthy, making silly, fun videos to humanize healthcare workers at a time they were getting assaulted on the streets by covid deniers. Then there is pinterest and instagram stories (which can also be used to promote each other- upload a pin board of insta stories, link your pinterest to a food picture on your instagram. I know pinterest is good for foodie media but I also know I spend a disproportionate amount of time on pinterest so maybe I am biased. idk. I guess it's a matter of checking out your local social media use demographics to determine which platforms would be best for you to promote your business. .
Well, there went my wall of text. I hope it wasn't too too long. I sympathize with the struggle to keep business afloat and maintain financial stability. The fight is real when it comes to just getting first time customers and the struggle really sets in when trying to turn them into return customers until they become loyal customers. So it pains me deeper to see a fresh new business get dealt such a hard blow like a freakin pandemic especially when bailouts are being handed to corporate businesses I'd prefer to see go away. So I hope I offered some useful insights that can help you brainstorm winning ideas. Kind regards.
@@tijuanaforeplay8232 you can't get a virus from meal prep. They are airborne. What you can get is bacteria from food that has not been prepared or cooked accordingly. Raw meat, unclean surface areas, semonella on veggies, etc.
Very interested in this!
go get it!
@@WilsonKLee I'm trying, been working on the website almost done.
I have recently started a food delivery. My native place doesn't use delivery apps so am taking my orders through phone calls and advertising in whatsapp and all. 🤭
thanks for sharing this!
My pleasure! If you have any questions, feel free to join our FB group!
Wilson K Lee - How To Open A Restaurant / F&B Shop what’s your Facebook group
Wilson K Lee - How To Open A Restaurant / F&B Shop would you mind join me?i really have many problems when I get started?
Hey Wilson, thanks for the information, I’ve watched your videos and I am interested in cloud kitchen concept, how can I get further guide on that particular new business model , tq
Look at other vid on cloud kitchen
Thanks for great video! I am wondering also their revenue models. When you think as a restaurant owner, we pay almost %30 of endorsement in delivery apps, plus %30 food cost and %15-20 labor cost and also rent for these places(I don’t know their revenue model as I said) . So what do you think about this high cost, and also their revenue model? I think It does not seem sustainable without wailkin customers but this is super definitely for first opening and see your abilities for your business.
fnb is all about the volume game. even at slight margins, with 100's if not 1000's of servings per day, it can add up to some good numbers.
Basically some of them take from you only a huge percentage almost 80%. They bare the delivery app cost, food cost, equipment and locations. The only cost on you is the staff but sometimes they do that as well, plus you have the option to pay for marketing to promote your new store “location”.
What's everyone opinion on Mobile Cloud Kitchen as a business model could it be sustainable? As the gentleman exampled the only cons that it has would be not serving a huge market (Could that be fix by putting those Food Trucks in locations that have high traffics such as Colleges, Near in cities that have dense populations?). When he mention how Food Trucks doesn't have a space that isn't clean (I'm a little confused on that I've seen many Food Trucks that have a great deep clean of all equipments from top to bottom so i am confuse on that of how that problem of not being clean can be fixed), To his last part of Food Trucks being cramped I do have to agree with him on that somewhat. There are many Food Trucks out there on wheels that you can easily have up to 5 people doing the same thing or different things without any problems. And many of those Food Trucks if given second hand is very cheap and reliable. My question to everyone is what you think of Mobile Cloud Kitchen Business Model. Can it happen and why?
How much are the rents for a kitchen in canada or US?
its 3 k minimum here across the pond and thats for 20 sqm without storage and equipment.
Have to be close to commercial area. For hot food delivery
I love your videos, I'm a subscriber, and watch them all- always chock full of info!! However, you disappointed me in this video when you said that food trucks weren't clean? 😟😔 I hope (know) you didn't mean that?!! Im sure meant that they are tight quarters or you have limited stocking issues... but you said 'not clean' 😤Not Cool! Some B&M's can be down right filthy! I fight the battle often of the ole timey grease truck image when I tell people my biz(Im lucky to have a more sophisticated truck) but I feel like I have to convince people that food trucks in general are often CLEANER than some B&M's. We are a staff of 2- you don't get more controlled than that! Then they let it sink in, ' O yeah! That's very true!" I will still watch and love the supportive videos you make, but A LOT of people 'listen' to what you have to say and take it to heart. Just please be a little more aware of what you say. I know that we are all here to better ourselves and our businesses with your guidance.
totally on point and note taken. appreciate you being constructive with your feedback and I will make sure to be more generalized with my claims in the future. what i do mean with food trucks are that they are tight quarters, not necessary not clean. you are right. :)
Are you aware of any franchise opportunities specifically for cloud kitchens? Brand recognition and existing demand are better than starting from scratch. As you say, it is a really good fit for introducing proven menu items to an expanded delivery area as well as bringing new products to market.
Not at the moment. I expect more to pop up and be on the radar within a year's time. Things are booming for delivery only.
Great video, but it would be nice if you could cut down on the length a bit.
Maybe :) I like to give context and examples and stories!
Great videos but please remove those beeps when there are popups. Its very annoying when listening as a podcast in car or in earphone. Everytime i keep checking my phone thinking its a msg. Cheers
Thanks for the tip! We've removed it from all my newer vids
When working with 5/10% profits after cogs / labour / rent... How is it possible to then pay 35% to delivery partners on all orders? AND tax on their commission... It's a loss making strategy.
BRAVO .
I priced a CloudKitchen and the rent was almost 5k a month
Me too and then another 2k for utilities. That’s crazy high.
Did you just look at one? You have to go look around as each may come with different services that end up jacking up the fees.
Same here. I was quoted 5k a month and I would have to buy my own oven and fryer. I can lease a restaurant space for that price lol.
Same here.....and they don’t even provide appliances so that’s more money spent 😩....you have to be really making some really big bucks or you’re going to be cloud kitchen’s little b***h til that lease ends.
I dont like to use other plat form, I like to set up WordPress website who do you recommend
Wordpress is great but has a higher learning curve than other platforms.
How i can start cloud kitchen
Okay, great video. I am curious, how much does the Cloud Kitchen charges any given operator?
Slavi Hristov, this is a great channel. I’m glad you’re on it. I would like to learn more about your operation. I believe I can bring value. Wlmathis@LegacyRydeshare.com
Every city has different kitchens and prices. You'll need to visit & call a few to compare. Some offer additional services (like mentoring, networking, funding help, etc.) that are extra too.
4-5k per month plus 2k utilities....not worth it.
What is kitchen dispatcher
Thank you for this video. Can I ask you opinion? Can a smaller community (20,000) support a cloud kitchen or do you think this model is beneficial mostly in a larger community?
Hey Sarah great question! I think it could work. But it would depend on the volume of deliveries the smaller community orders. Do you have that data?
Not currently. Thank you for responding. I appreciate it.
Wilson, instead of doing our service through delivery services or apps, why can't we just do the delivery by ourselves with our own app after doing some extensive marketing locally? If i myself with my few of my friends are ready to go & deliver the food from our own home kitchen, then, it would be more beneficial & also earn us our own identity right?
If you have the capabilities to spin out your own then 100% yes! But not a lot of people have the operations & bandwidth to do so. Big plus doing it yourself is dodging the high commissions + you get the customer data.
@@WilsonKLee Yes. You're right.
Thanks for your inputs bro.
Where do cloud kitchens get their food?
Do you know how much Ubereats et al charge for delivery? I don’t think you do
of course
What do you think about having your own delivery drivers?
If you're able to handle the operations and logistics + have a good flow of people ordering (new and old), then absolutely. The big benefit of the food delivery apps is that they take care of that for you (ofcourse for the fee they charge).
@@WilsonKLee great points. that's for responding
How do I sign up for the cloud kitchen.
google "your city + cloud kitchen"
when you say no visibility, are you not able to advertise and direct customers via 3rd party companies (uber eats etc..)
Visibility as in walk-in traffic + drive-by traffic.
Only a few major cities have shared kitchens though.
True. It will be growing though
Thank you for clarifications. Its comfusing of what to selected. I appreciate you for sharing the pros and cons. It helped me decide what to get. I prefer mobile as a starter. I like visual and meet my customers in person.
Can you have delivery drivers pick up food at your food truck?
Yes there food trucks on third party apps like Uber Eats. But you want to check your specific location to see if there are any. Since there are some discrepancies place to place.
What do you think about Cordia's ghost kitchen and there CEO?
No drink money. Wine beer or cocktail. Where major money is made. Uber charges 30% for delivery. That your profit
totally. thats why never view these platforms as profit generator.
very useful video. in our small town we only have grubhub
thanks! :) not likely that there will be a ghost kitchen set up there if you only have grubhub. not enough population density.
Arn Kriegbaum, where are you based?
You left out the vending machine model
how much if rent for a space in a cloud kitchen?
It really depends. I say this because rent is different in each city & country. There are also different "tiers" of cloud kitchens. Some offer mentoring and funding services, some are super decked out commercial kitchens, and many have different memberships that are based on frequency of use. So it's best to research available cloud kitchens in your city.
How do you get customers at first being in a cloud kitchen?
3rd party apps will market for you
Why can't I find videos on churro business 😔😔
How do I sigh up for the ghost kitchen.
google
gracias
Glad you enjoyed it!
While the business man's are making new models and sistem of delivery cod the restaurant will still work but they will loose most of they costumers.. it's the NEW NORMAL no doubt, no problem..
always gotta innovate!
Cloud kitchen in my area is trying to charge $5,000 a month for 175 sq ft kitchen 🤨.
Are they all priced like that in your area? That is a lot :(((
which one?
I’m from Philippines and living in egypt.. I have less amount money like 100k pound but I want to make some small business. I need some help how I can start and I am very confused since we still have covid. I want to mix Asian bubble tea and shawarma or any popular egyptian food. I hope you can help me. Thanks a lot
Mareem Saba, I can assist. I’m a market leader in Washington, DC. Specific to food delivery. It could be worth your time. No financial out put required.
Join the FB group and people can help there
Individual people need the option of getting takeout at these ghost kitchens and eat outside in zoned eating parklets. Also, bike stalls need to be installed. Put greenery outside to not make these ghost kitchens look like an eyesore.
Great points! I'm starting to see those exact things right outside some cloud kitchens and commissaries.
Regulations
What are those😃
You'll need to refer to the guidelines set in your geographic location :)
@@WilsonKLee I don't think you understand what I am implying
in additional, about the cons. Yes when you're in non exclusive contract they don't mind much of you. but if you get the portal, you can play it around. some portals the very oftrn you hit save even though you didn't make any changes on your menu the algorithm will Put you on the first page.
Another cons is still about the driving of customers. just like a dine in restaurant there'll be days that you will have less orders and less people coming in. I only had 3 days of zero sales. so it still means of creativity to drive more sales by promotions and marketing. Mine for this month im running a competition whereas a winner will win the GC from my cloud kitchen. it's crazy, fun, and overwhelming at times.
totallly!!! thanks for sharing your experience. would actually love to have you share your experience so far on our show - interested? email me hello@wilsonklee.com
@@WilsonKLee hello, I sent you back an email through our gmail cocinalaleonardos@gmail.com thanks
Is it really to break even with all these expenses? According to my calculations you will need minimum $700-$800 of sales a day to be able to pay all the bills.
I think it's one of the reasons that push to sell your business ?
Mainly because the scalability and height of what an online business can reach.
Can i operate a ghost kitchen in my home?
Is this allowed in us ?
Does the apps aprove ?
Nice video shot out from brazil !!
Here we have ifood a huge uber eats competitor that today domains the delivery market.The facility to open a store in ifood is just amazing.You can earn a lot of money in your home kitchen.
You need to pass permits and licensing so unlikely you can start one from your home.
@@WilsonKLee ok thanks nice video
The ease of opening up a restaurant in cloud kitchen is actually the con,not the pro. A business that has almost no entry barrier means everybody will do it. And it can only mean one thing: over competition
i don't agree. everyone has same access to the ingredients and tools to make food. what makes some have line up out the doors, while others only hear crickets? all comes down to how you utilize the tools - same thing as cloud kitchen. it comes back down to how someone runs/markets their restaurant.
A redo of this video POST pandemic.
Great idea!
I had a chef on my radio show who swore the ghost kitchen she worked in was really run by ghosts. You've gotta hear this: ruclips.net/video/9PqSByP261A/видео.html
lol....
no ways..
una solucion seria una app para que el dueño de la cosina fantasma de el servicio a domicilio
👌👌
Anyone have success franchising a business through a cloud kitchen? Working on a deal and would like to chat with anyone who has had success doing this.
email me if you need consultation hello@wilsonklee.com
Email me Jesse.mendez01@gmail.com I'm about to start my cloud kitchen soon in miami
i hate the background noise
Hey Wilson, thanks a lot for your information.... I do have some more questions... Is it possible you can share your email? Thanks a lot bro.
sure thing. hello@wilsonklee.com
So basically, invest in delivery companies.
ALL TO DO WITH MONEY ! MONEY ! MONEY !!! HUMANS GOT " LAZY" ! FROM, U.K. (2023).