CLOUD KITCHEN

AIso referred to as ghost kitchens, virtual kitchens, or dark kitchens, cloud kitchens are a type of restaurant development that goes by many names, but all referencing a new model which is a restaurant with no storefront but operations solely through delivery.
With the millennials, Gen Z and Gen Y forming the bulk of our population, dine-out and online delivery are trending like never before. We ask industry experts to give us their take on the phenomenon that has become all the rage, thanks to COVID, and is growing only bigger.
Dhaval Udeshi, Co-Founder, Chrome Asia Hospitality, and Awadesh Jha, Director, Food & Beverage, Holiday Inn International Airport Mumbai, answer queries that pop up about the rise of cloud kitchens, the pitfalls to avoid if starting one and whether the trend is here to stay...
DO CLOUD KITCHENS HAVE THE POTENTIAL TO PROVIDE A GROWTH MODE TO THE HOSPITALITY INDUSTRY?
Dhaval Udeshi: "Technology has not just impacted but disrupted various aspects of our lives, including the relationship we have with food. India's food aggregators have changed the dynamics of the hospitality landscape impacting the standard and model of restaurants and food delivery space. Most of the credit for this change can be given to the pandemic that kept every individual indoors for almost two years. Along with it, demographic advantage has been a huge driving factor. Genz and millennials who are the young employable workforce dominating the smartphone era are leading to increased internet penetration which have expanded the market for cloud kitchen owners to establish themselves across cities and townships."
Esta historia es de la edición March 2023 de Hotelier India.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,500 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March 2023 de Hotelier India.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,500 revistas y periódicos.
Ya eres suscriptor? Conectar

GIG'S THE GOOD WORD
Chances of re-employment after 40 have dropped drastically. In fact, past that age, holding on to employment is not easy either. Also, if you have been salaried your whole working life, it's unlikely entrepreneurship will suit you. Several 'ifs' and 'buts' raise the risk of failure. Dominic CostaBir cues you in on a third alternative...

Taking India Home
How airports are becoming gateways to Indian craftsmanship...

Used Cooking Oil: From Waste to Wealth
How Indian hospitality industry is switching to biofuel...

Tech Meets Touch
Sandeep Ahuja, Global CEO, Atmosphere Living, spotlights on the role skilled talent plays in balancing high-tech service with the human touch in hospitality.

Sustainability Meets Sophistication
The future of eco-friendly luxury catering...

How an Architect Redefined Wellness Hospitality in the Himalayas
Raj Rishi Garg, architect and promoter, Vaidyaratnam Vrindavan Ayurveda Chikitsalayam, reimagines wellness as a deeply rooted, spatial experience—where every brick and breeze contributes to healing.

Green Holidays
In 2025, travel is not just about visiting new destinations—it's about travelling with intention, and hoteliers are gearing up to meet the demand.

Green Plates: How Hotels Can Reduce Single-Use Plastics in Food Service
With mindful strategies, hotels can pivot toward greener food service operations that benefit the planet and their bottom line, says Pradeep Semwal, Executive Chef, Four Points by Sheraton New Delhi.

What Makes a Winning Bartender?
Bartending is no longer just about mixing drinks. It's about creating a meaningful impact, one glass at a time, believes Devi Singh, winner of the Camikara Millionaire Bartender Challenge 2025.

Where Every Wedding Tells A Story
Ragini Gongo, Director, Global Sales (Mumbai) & Luxury Events (Dubai), Shangri-La Group, on curating her pet project...