Start A Home Kitchen

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

Estimated Running cost V/S Sales V/S Margins. Return on Investment (ROI) for 1 year - for Home kitchen.

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

Proposed Menu Items & descriptions. This Successful Menu has niche positioning, expandable menu, additional accompaniments for revenue boost.

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)

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.

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)

Master Ingredient list/ raw material list.

This kit has all specifics to what can be added to the menu & what not, respect to the business profitability

Entire utensil list with quantities.

Staff List optimized as per single brand home kitchen keeping lowest running cost possible, with their salary structure.

Job Responsibilities for each position of chefs and management.

Salary Structure range of each Position to hire for the business.

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

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

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

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.

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

Senior Team Employees daily To-Do Checklist. Following this efficiently manages the entire Operations smoothly.

Daily kitchen wastage log book & "how to use", to record smallest of the thrown/ chopped wastage. Best way to record monthly wastage.

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

Kitchen hygiene, employee hygiene & food hygiene checklists.

Food Safety & Quality

Daily Inventory format.

Owner's audit on multiple factors to ensure respect for process.

Storage SOP

Process for step by step sales management, from receiving orders, booking, delivery and reporting.

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

SOP that automates food wastage reduction.

Process to know how FIFO works.

Process for an efficient cash flow management.

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

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

Kitchen hygiene, employee hygiene & food hygiene checklists.

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 thrown/ 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.

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