Start A Home Kitchen (Continental)

Estimated Project Report of Investment - Procurement, Creation & Execution. (CAPEX & 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 home based cloud kitchen business.

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.

Recipe Manual with Cooking Procedure & Unit Portioning (Gms) for each item used in recipe. (Did you know? - Standardising 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 wastage & high margins)

Raw material quantities to order, with measuring unit

Master Ingredient list / Raw material list

Stock in-stock out pattern, daily and weekly raw material ordering process.

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)

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

Uniform Specifications with Quality & Quantity for each team member.

Utensil list to procure to start operations.

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

Job Responsibilities for each position.

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.

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

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

Ready to use Offer letter format.

Process for an efficient cash flow management.

Process for an efficient inventory management.

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

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

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

Kitchen hygiene, employee hygiene & food hygiene checklists.

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%.

Food Safety & Quality

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

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

Onwer's weekly audit checklist to ensure smooth management.

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.

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

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

Every Employee Daily Day-out, Day-Ends checklis. 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.