Soul Kitchens are cloud kitchens, otherwise known as shadow kitchens or darks kitchen, a professional cooking facilities that are set up solely for carryout or delivery. The cloud kitchen facility in which the cooking takes place is often completely unbranded and may provide equipment and workspace for a multitude of brands/cooks simultaneously.
Cloud kitchens have been making quite a splash in the restaurant industry for the past few years. This new trend, however, is not something to be feared — quite the opposite, in fact. Cloud kitchens present opportunities for aspiring restaurateurs to get involved by making it easier to enter the market and minimizing risk. Established restaurants are also jumping on this opportunity to stay nimble in a fluctuating market.
New customers at your fingertips
Our kitchens are located in densely populated areas with the highest volumes of delivery orders.
Lower costs, higher profits
When your labor, real estate costs, overhead, and cost of goods go down, your profits go up.
Manage orders on one tablet
Streamline your orders from a single tablet. Our technology integrates all your delivery apps in one place.
Build multiple food concepts
Maximize your order volume by running multiple brands and cuisines out of a single kitchen.
Turn-key cloud solution
Open a cloud kitchen in as little as 3 weeks with less capital, and leverage our proven model for delivery.
A team to support you
We handle the logistics and fulfillment to make sure your orders are delivered, in less time.
You’re In Charge of Everything
Headaches as in dealing with hiring and staffing, equipment or building maintenance, rude customers, slow days.
On top of that, you need to drive your own sales. You need to drive people through the doors. Sales are not guaranteed. That means you need to work on your marketing 10 times over.
Location Dependent
Your location is incredibly important in how successful your restaurant is. Whether it be a destination or a high traffic location, if you aren’t able to leverage your unique location characteristics, then your restaurant may be struggling.
Huge Upfront Cost
The huge upfront cost prevents a lot of really talented chefs to start their own restaurants because they just don’t have the capital or are willing to take on that big risk.
Whereas with a cloud kitchen you can start with a rather small amount of startup capital and reduce your risk incredibly.
Difficult To Experiment
Another con of having your own dine-in restaurant is that it is very immensely difficult to experiment.
It becomes, very difficult for you to try different types of cuisine because of the fact that you, your brand and your business is known for that specific cuisine.
Profits Are Much Lower
With dine-in restaurants, the profits are much lower than a cloud kitchen. Not only is the upfront startup costs higher, but the capital you need to maintain the operations is as well. Such as higher rent for a larger space, more staff needed to service dine-in guests, higher electrical bill, more tech bills to pay for.