How Can I Launch a Cloud Kitchen Company in India?

  • How Can I Launch a Cloud Kitchen Company in India?

    Dec 21, 2023

    India's food and beverage industry has seen massive growth over the last decade. With rising incomes, growing urbanization, and changing lifestyles, there has been a shift in consumer preferences and food consumption patterns. The cloud kitchen model has emerged to meet the rising demand for convenient, quick-service restaurant-style food.

    A cloud kitchen, also known as a ghost kitchen, is a food preparation facility that focuses exclusively on online delivery only without any dine-in facility. It allows entrepreneurs and restaurateurs to skip many of the overheads of running a traditional restaurant. There is no need for expensive real estate in premium locations or spending heavily on décor and furnishings. To optimize costs, a cloud kitchen operates from an industrial space or a low-rent location. The overheads are kept low since the orders come from online delivery platforms.

    The cloud kitchen market in India is estimated to grow at a CAGR of 20% from 2019-2024, making it one of the most attractive emerging food service markets globally. Rising disposable incomes, changing consumer preferences, rapid urbanization, and a young demographic profile make India ripe for disruption in the food tech space through innovations such as cloud kitchens. The growing penetration of smartphones and easy access to affordable data plans has also enabled the swift growth of food delivery apps and platforms. This creates significant opportunities for entrepreneurial ventures in the form of starting or investing in cloud kitchens in India.

    Industry Overview

    Growing Trend of Cloud Kitchens in India

    Cloud kitchens are a global phenomenon but the trend has picked up tremendous momentum in India recently. Currently, an estimated 300 cloud kitchen brands are operating around 3000 kitchens in India. Bangalore currently leads with over 35% of the total cloud kitchen market followed by Mumbai, Delhi NCR, and Hyderabad.

    The COVID pandemic gave a major boost to cloud kitchens as traditional dine-in restaurants were severely impacted by lockdowns and social distancing norms. Online food delivery emerged as a safe and convenient option. Major food delivery platforms like Zomato and Swiggy have invested heavily in their cloud kitchen brands to meet the surging demand. Over a dozen cloud kitchen unicorns have emerged in India over the last 3 years. Some prominent players include Rebel Foods which runs brands like Faasos, Oven Story, Box 8, The Bowl Company, and others. Then there is Curefoods which runs brands like EatFit, Yumlane, Aligarh House Biryani, Masalabox, etc.

    Market Size and Demand

    As per industry estimates, India’s food service market is expected to grow to Rs 6,00,000 crore by 2025. The cloud kitchen market is estimated to be around Rs 7000-8000 crore currently and expected to grow at 25% Year-on-Year to reach Rs. 15,000 crore by 2025.

    Some key growth drivers behind the rising demand for cloud kitchens in India:

    Rising middle-class and disposable incomes result in higher spending on food

    The increasing millennial population willing to try new cuisines

    Surge in the number of working professionals with less time to cook at home

    Urbanization and changing lifestyles leading to higher demand for convenience food

    Growing penetration of food delivery apps to Tier 2 & 3 cities beyond metros

    Higher appetite for branded food chains offering standardized taste and hygiene

    The majority of demand for online food delivery in India stems from metro cities but Tier 2 cities are also witnessing steady growth. As affordable internet access reaches smaller towns across India, the addressable market size for cloud kitchen brands can expand exponentially.

    Competitive Landscape Analysis

    The cloud kitchen segment is seeing intense competition with over 200 brands operating currently. These can be broadly classified into:

    Food Delivery Platform Backed: These are own brands operated by food delivery Unicorns like Zomato (Homely, Fastor) and Swiggy (The Bowl Company, Homely Cravings). Their deep pockets, subscriber bases, and data allow them to launch and scale multiple brands.

    Specialized Cloud Kitchen Players: Venture capital-backed startups like Rebel Foods, Curefoods, Freshmenu, BOX8, etc which operate multiple digital brands through their kitchens. They have raised sizable funding to expand by launching more virtual brands, and kitchens, and enhancing their technology.

    QSR Brands Going Online: Chains like Faasos, Wow Momos, and Haldiram have launched delivery-only kitchens for markets to complement their dine-in restaurants. Their strong brand equity gives them an advantage in the race for consumer mindshare in the cloud kitchen space.

    Regional/Single Brand Players: These consist of individual restaurateurs and first-generation entrepreneurs launching their own delivery brands from one/a few kitchen locations often focused on a specific region or cuisine.

    Business Model and Market Strategy

    Definition and Explanation of Cloud Kitchen Business

    A cloud kitchen operates purely as a production and delivery facility without an on-premise dining option. They rent commercial spaces in low-cost locations compared to expensive high streets. The kitchen infrastructure and operations are designed to keep only the preparation and delivery focus to maintain low overheads.

    Since they are dependent majorly on food delivery platforms for discovery and orders, cloud kitchens have the flexibility to start small and scale up rapidly across locations. By owning the entire back-end supply chain they can ensure consistency in food quality and service.

    Multiple virtual restaurant brands can be operated from one cloud kitchen facility to cater to a wide audience. Many cloud kitchens also leverage data analytics to study consumer behavior and accordingly tweak their product offerings and menus. Higher margins can be achieved even with lower price points given the savings on real estate and manpower per kitchen.

    Target Market and Customer Segmentation

    The addressable target market for cloud kitchens consists mainly of:

    Working professionals aged between 22-40 years belong to middle and higher-income groups. People with less time for home-cooked food or to dine out looking for convenience.

    College students and young adults living away from home craving for affordable branded food options.

    Nuclear families with double income households with higher discretionary spending.

    Based on consumer behavior the following customer segmentation can be done:

     Value Seekers: Price-sensitive segment focusing mainly on affordability and convenience rather than just brand value or indulgence.

     Experimental Foodies: Food enthusiasts willing to experiment with fun foods like shakes, desserts, and snacky items beyond traditional offerings.

    ● Health-conscious Customers: Demanding healthy alternatives like salads, clean-label products, gluten/sugar-free items, water-based beverages, etc.

     Regional Flavor Lovers: Missing authentic tastes of local and regional cuisines like Marathi, Gujarati, Kerala, and Mangalorean foods.

    ● Special Occasion Needs: Seeking offerings specific to occasions like office meetings, parties, birthdays, festive celebrations, etc.

    Unique Selling Proposition and Competitive Advantage

    The USP for a cloud kitchen lies in providing convenience, affordability, and standardization at scale. However, creating a sustainable competitive advantage requires deeper differentiation based on:

    Utilizing technology and data to create a superior customer experience right from online ordering to delivery to payments.

    Building own agency for reliable and efficient delivery fulfillment without dependency on third parties.

    Leveraging automation in ordering, and production planning processes using IoT and robotics to optimize costs.

    Hyper-personalization by allowing customization for individual customer preferences.

    Specialization in core target cuisine categories and food types.

    Continuous innovation pipeline through testing of inventive menu offerings and pairing suggestions.

    Forging tie-ups with complementary brands (beverages, snacks) for bundling options.

    By identifying core areas of strength and dominance over competitors, cloud kitchen ventures can create and sustain a competitive edge.

    Legal and Regulatory Considerations

    Licensing and Permits Required for Operating a Cloud Kitchen in India

    Some key compliances and documentation required before opening a cloud kitchen in India:

                 State FSSAI (Food Safety and Standards Authority of India) License

                 GST Registration

                 Udyog Aadhaar MSME Registration

                 Fire Safety Inspection Certificate

                 Agreements for Leased Property

                 Local Municipal Health Trade License

                 Police Eating House License

    Additionally, there are specific state-wise licenses on storage, branding, packaging, etc. which vary across locations.

    Food Safety and Hygiene Regulations

    The FSSAI has laid down comprehensive guidelines regarding safety standards and hygienic conditions to be followed by cloud kitchen facilities:

    Use of commercial-grade kitchen equipment

    High-quality packaging avoiding leakages

    Strict norms for raw material storage standards

    Regular pest control and discarding decaying ingredients

    Defined protocols for food preparation based on type and temperature

    Clean drinking water provisions for cooking

    Focus on first-in-first-out usage of ingredients

    End-to-end cold chain maintenance

    Trained manpower in hygienic food-handling processes

    Restricted entry points with proper ventilation

    Rigorous compliance with laid-out food safety norms through ISO-certified processes builds customer confidence.

    Compliance with Labor Laws and Employment Regulations

    Since cloud kitchens usually operate in large commercial spaces, business owners need to adhere to safety and workplace condition norms for their staff covering:

                 Adequate ventilation, fire safety planning, and storage guidelines

                 Comfortable seating arrangements and periodic breaks

                 Provision for clean drinking water and a clean working environment

                 Onsite attendance recording, salary slips and paperwork

                 Accidental insurance and health benefits for employees

    Additionally, having an internal committee against sexual harassment along with policies against discrimination and abuse is mandatory.

    Operations and Logistics

    Infrastructure and Equipment Requirements

    A cloud kitchen needs adequate space planning not just for food preparation areas but also considering order volumes for packaging and dispatch. Key elements to factor:

    ● Dedicated raw material and storage space for ingredients with racks and containers

     Spacious worktables for easy movement and multiple production lines

     Separate areas for vegetables, meat, and other food types

     Commercial cooking equipment like ovens, induction cooktops, grillers, toasters

    ● Double-door refrigeration units to store perishables

    Automated packaging stations for sealing, labeling

    Hand wash sinks and cleaning gear like vacuum cleaners

    Smoke detectors, fire extinguishers, pest control traps

    Proper ventilation and cooling with extra lighting

    ● Generator backup to handle electricity disruptions

    Approx 800 – 1000 sq. ft area is ideal to start although this may vary based on order volume capability.

    Streamlining the Production, Packaging, and Delivery Processes

    End-to-end operations need streamlining into sequential processes:

    Advanced production planning basis forecast demand and inventory

     Allocation of duties for prep, cooking, and packaging stations

    First-in-first-out method for ingredients to avoid wastage

    ● Batch-wise packaging with multi-layered leak-proof containers

     Colour-coded packaging for differentiation across brands

    ● Barcoding and item stickers reflecting order details

     Zone-wise sorting of orders before dispatch

    Tracking orders with delivery partners until completion

    Feedback capturing mechanism to identify gaps

    The focus has to be on pace and precision by creating playbooks and SOPs across the operational workflow.

    Ensuring Efficient Supply Chain Management

    Robust IT systems and data analytics help streamline the supply chain:

     Identifying credible suppliers and product sourcing channels

     Developing contracts specifying quality standards and pricing

    Multi-vendor strategy to reduce dependency risk

    Automated re-order processing and inventory updation

     Forecasting demand across brands, food categories

    Real-time tracking of dispatch and delivery metrics

    Data-driven decision-making for procurement volumes

    Optimization of order-to-delivery times across zones

      Analytics reports capturing peak order periods

      Managing staggered delivery staff shift schedules

    Using supply chain optimization tools and real-time data helps efficient capacity planning.

    Marketing and Branding

    Developing a Strong Brand Identity and Positioning Strategy

    Building distinctive brands with a clear value proposition is vital even before kitchen setup. Key elements:

    ● Choosing a unique and appealing brand name

    ● Defining the ideal target audience and key offerings

     Developing the brand identity manual - logo, colors, and fonts

    Crafting a core brand ethos and messaging

    Establishing quality credentials and compliance details

    Showcasing credibility through partners (aggregators)

    Positioning communication strategy – whether premium, fun, traditional, exotic, etc.

    Detailing brand guidelines for marketing collaterals

    Without a distinctive identity and clean concept, it is hard to differentiate in a crowded market.

    Online and Offline Marketing Campaigns to Reach Target Customers

    Omni-channel promotions using:

    Influencer brand campaigns on food and lifestyle channels

    Attractive launch offers like free desserts, branded bags

      Sampling through trials, event sponsorships

     Hyperlocal advertising through pamphlets, colony engagement

     SMS campaigns announcing new offerings in catchments

     Pitching to aggregator platforms for improved visibility

     Optimized website with SEO-rich content and blogs

     Social media presence driving engagement

     Referral programs incentivizing patrons & influencers

    Allocating 30-40% of the total budget towards marketing to directly acquire and retain consumers.

    Leveraging Social Media and Digital Platforms for Visibility and Customer Engagement

    An active social media presence is vital:

                 Facebook and Instagram pages reflecting brand essence

      Engaging content in the form of images, videos, and stories

      Responsive to user queries and feedback comments

      Contests like caption the photo, fill in the blanks

      Showcasing dishes and behind-the-scenes kitchen processes

      Leveraging existing platform communities through paid partnerships

      Targeted digital advertising to improve visibility

      Email database for tailored customer communication

      Reviews and ratings management through digital tools

    Using social analytics for demographic targeting to maximize reach and engagement.

    Financial Planning and Funding Options

    Startup Costs and Initial Investment Required for Launching a Cloud Kitchen

    Cloud kitchen ventures can be initiated even with a modest starting budget. Expected costs:

      Approx Rs 800 - 1000 per sq. ft for commercial space leasing

      Rs 200K for basic kitchen infrastructure

      Rs 50-70K for appliances like oven, induction, fryer etc

      Rs 100K towards packaging and distribution gear

      1 lakh working capital for raw materials and inventory

      Rs 50K per month operating expenses like salaries, utilities

      Rs 100 K for marketing collateral and digital assets

    Total starting investment of around Rs 20-25 lakhs for 800 sq. ft cloud kitchen with basic infrastructure and 2-3 months’ working capital.

    Revenue Streams and Pricing Strategies

    Revenue streams:

                 Food preparation and procurement costs per item

     Order fulfillment charges from aggregators - approx. 20-30% commissions

     Listings and visibility charges collected by food tech platforms

     Direct orders from own channels like website and app

    Pricing strategies:

       Category-wise pricing tiers for premium and mass options

     Lunch and dinner combos attract price-sensitive segments

     Bundling across drinks, sides, and snacks for incremental revenues

     Festive special menu offerings at premium price points

     Geo-targeted promotional pricing to attract new zones

     Competing with external vendors on aggregator platforms

     Free delivery codes to drive trials and channel stickiness

    Funding Options Available for Cloud Kitchen Startups

    Few routes to raise startup funding for cloud kitchen ventures:

     Bootstrapping Your Own Capital – drawing savings or retirement corpus or assets. Approaching friends and family networks

     Bank Loans – collateral-backed business loans, SME funding schemes

     Angel & VC Investors – pitching to individual and institutional investors focused on food tech and cloud kitchen sector through strong business plans

     Business Accelerators & Incubators – leveraging their expertise in product development, brand building, and distribution networks

     Crowdfunding Platforms – showcasing the business idea and perks for community investors

     Agri & Food Processing Schemes – availing subsidies, priority sector lending benefits from government agencies

    ● Aggregator Platforms – entering into mutually strategic partnerships for initial funding support to scale operations


    In conclusion, launching a cloud kitchen venture does require significant strategic planning and financial commitment. However, given the huge addressable Indian market still lacking consistency and hygiene standards in food options – cloud kitchens present an exciting business opportunity. With prudent operating processes, customer centricity through technology, and data-led decision-making, new competitive brands can be created in this space. Building credible partnerships provides rapid scale. Though there are risks around execution and sustainability, the expansion potential outweighs the challenges. So aspiring food entrepreneurs with passion and commitment can definitely venture ahead to start their own cloud kitchens in India.


    What kind of location is best suited for setting up a cloud kitchen?

    Industrial areas or suburban regions with lower rental costs are best suited for cloud kitchens rather than expensive city centers. Easy accessibility for suppliers and delivery partners along with adequate electricity and water supply should be ensured.

    How much manpower is required for operations?

    For a 800-1000 sq.ft cloud kitchen, around 10-15 staff is sufficient covering - production chef, 3-4 kitchen crew for prep & cleaning, 3 packaging staff, 2 dispatch coordinators and one inventory manager.

    What kind of menu and brands should be launched by a cloud kitchen?

    Menu finalization should be based on target consumer epicurean needs and local competition analysis. Having 5-6 parent brands with 2-3 product lines under each allowing adequate focus. QSR formats like pizzas, burgers, biryani along with experimental items like wraps, rice bowls that can be standardized and scaled faster make sense.

    How can optimal food safety and hygiene be ensured in the kitchen?

    End-to-end cold chain maintenance with commercial fridges, clean drinking water supply using RO filters, demarcated wash areas, monthly fumigation, daily equipment sterilization, head covers for staff etc. help maintain hygiene. FSSAI licensing and third party food safety audits also builds confidence amongst customers.

    What kind of packaging should be used for food delivery from cloud kitchens?

    Packaging has to be sturdy to avoid leakages with atleast 4 layers - food container, covering lid, outer leak-proof box and final branded paper bag. Innovation like anti-tampering seals, moisture absorption sheets, reusable bags, ice-lined containers etc can be explored.

    How can a cloud kitchen manage food wastage in daily operations?

    Excess batch production should be avoided through accurate demand planning data. First in First Out inventory rotation approach should minimize ingredients expiry. Unsold items should be incentivized for staff meals. Overall wastage should be benchmarked not to exceed 5% through rigorous metrics.

    What commission fees is charged by food aggregators like Swiggy and Zomato?

    Commissions range from 20-30% on order values as charged by food delivery platforms. Additional charges for listing, promotions and visibility boosting during peak hours may also be applied. However, owned channels like website and app orders attract zero commission.

    How can cloud kitchens manage high rentals for commercial spaces?

    Exploring co-working kitchen rental options from vendors like Smart Kitchen, Quk Kitchen, Caterspoint promises shared infrastructure without long term lease commitments. Revenue share arrangements allow flexibility but need scale based on order volumes viability.

    What technological innovations can cloud kitchens implement for efficiency?

    Integrating IoT for automation across production planning, inventory management using digital devices and sensors. GPS enabled delivery fleet tracking, digital menu screens with live order statuses, central dashboard for analytics and data visualization of KPIs.

    Which digital and social media platforms are best for promoting a cloud kitchen business?

    Facebook and Instagram for visual brand awareness engagement for conversions across relevant food and lifestyle groups. Targeted sponsored ads on Google and YouTube. Using micro and nano influencer campaigns focusing on loyalty. A rich content website with SEO optimization for search visibility. Positive reviews outreach on Zomato and niche food apps.

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