Start A North-Indian Cloud Kitchen

Estimated Project Report of Investment - Procurement, Creation & Execution. (CAPEX)

Monthly operating cost, know your numbers from day 1.

Estimates on ROI - quarterly and monthly.

Detailed list of licenses required to start a cloud kitchen business.

Smart kitchen drawing- Main Layout. (Applicable on any Ideal kitchen with 150-200 Sq. Ft. Area)

Electrical Layout, Preferred Brand details Quality specifications of Wires, Switches, Distribution Boards etc.

Plumbing layout with Raw & RO Water Connection specifications, Front Elevation of Tanks & RO Unit, Water Storage Tanks Capacity Calculation, Brands & Quality of Pipes, Tanks, Fittings etc.

Co-ordinating layout.

Civil work layout.

Exhaust Layout with Specifications of SS hoods & ducting, Gauge of steel, Blowers brand and electric specification with importance level of the system according to this cuisine.

All Menu Items, Descriptions, MRP, Spice Levels, Dish Tags, Combos. This Successful Menu has niche positioning, single-centric product focused, additional accompaniments for revenue boost, Average order value boosters & easy decision making intelligence in online ordering.

You can also add more categories / items to the Menu, with the help of DIY Kit. (This kit has all specifics to what can be added & what not, respect to the business profitability)

Recipe Manual with Cooking Procedure & Unit Portioning (Gms) for each item used in recipe. (Did you know? - Standardizing recipes ensures zero dependency on manpower to achieve consistency in food)

Entire raw material/ iingredients mastersheet.

Base preparations before the beginning of cooking, ingredients measured, cut, peeled, sliced, grated, base of flavours, marinades exact methods. (Did you know?- Lower the mise-en-place preps for a kitchen, ensures low wastages & high margins)

Raw material quantities to order, with measuring unit

Automatic Food Costing and MRP Algorithm sheet, As easy as you feed in your ingredient master pricing and on a single click making costs per product is derived along with suggestive MRP to sell.

Detailed Utensil list required to start operation.

Uniform Specifications with Quality & Quantity for each team member.

Specs, size, capacity of water purifier required for the cloud kitchen.

Hygiene, cleaning, housekeeping supplies quantities and qualities.

Fire Safety

Staff List optimized as per single brand single cuisine keeping lowest running cost possible.

Job Responsibilities for each position with their salary structure.

HR policies, deductions policies, incentives plan, time in-time out & other policies.

Step-wise interview questions (Technical, competency based, personal, situational, behavioural, industry specific).

Cloud kitchen ideal operational timings in single shift, employee timings, duty off cycle planning.

Ready to use Offer letter format.

Specifications of each Food Packaging item with Paper/Plastic brand, GSM, thickness, Print Quality, Shapes, Dimensions etc.

Owner's Role in the business, Solutions to Challenges that may occur in Operations, Comprehensive know how about the business.

Process for an efficient inventory management.

Process for an efficient cash flow management.

Who checks what, who reports to whom, hierarchy plan, process oriented reporting.

Raw material storage process, temperatures to store different ingredients, ensuring negligible wastages.

Food Safety & Quality SOP

First In First Out rotational system for food storage process, to ensure consistency in quality in food by nearest best before to be used first.

Kitchen hygiene, employee hygiene & food hygiene checklists.

Process around calculation and reducing the monthly wastage percentage to less than 3%.

Raw material storage process, temperatures to store different ingredients, ensuring negligible wastages.

Ready to Use Daily Inventory entries to use in Kitchen operations, Take a print in a book format for your Chef.

Ready to Use Weekly Inventory entries to use in Kitchen operations, Take a print in a book format for your Chef.

Daily kitchen wastage log book & "how to use", to record smallest of the throwed/ chopped wastages. Best way to record monthly wastages. Take a print in book format for your Chef.

Onwer's weekly audit checklist to ensure smooth management.

Daily checklist to follow in terms of FIFO, Print as a book for your chef to folllow in kitchen.

Every Employee Daily Day-out, Day-closing checklist. Print as a book for your chef to follow in kitchen.

Every Employee Daily Day-in, Day-opening checklist. Print as a book for your chef to follow in kitchen.

All Department hierarchy, inter-department reporting, daily tasks summary for each chef position and utility.