Make A Profitable Restaurant With Shared Kitchens
Shared kitchens are the #1 way for restaurant businesses to increase their profit margins and find success in the new norm. Grow your business with us.
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How we’re different from Dine-in Restaurant
Shared kitchen
Dine-in Restaurant
Real Estate
Avoid large rent payments for the bigger space that you don’t necessarily need to operate.
Shared kitchen
~150 sq ft
Dine-in Restaurant
~2000 sq ft
Staff required
Work with a much smaller team while we provide onsite support staff to help you run more smoothly.
Shared kitchen
4-5 people
Dine-in Restaurant
25-35 people
Investment
We have a much smaller startup cost so you can start seeing profits and results faster.
Shared kitchen
₹10 lakhs
Dine-in Restaurant
₹2.5 Crore
Time required to launch
Open a restaurant quickly while we work through all the construction, licenses and other issues related to starting your own restaurant.
Shared kitchen
2-4 weeks
Dine-in Restaurant
3-6 months
To break even
With a shared kitchen, it only takes 6 months with 10% profit on a 10 Lac monthly run rate to break even.
Shared kitchen
6 weeks
Dine-in Restaurant
48 weeks
/ SUPPORT
Success for you is success for us
We’re wholly committed to seeing you grow, expand, and find success in this ever-changing industry. We'll help you make the transition and offer advice where needed.
We handle logistics
With KitchenPlus organising the permitting, construction, installation and more, you can open your doors in weeks - not months.
Create a virtual storefront
KitchenPlus can help you sell more of your goods in even more places. Just bring the goods, and we'll help you set up shop.
Optimise your kitchen processes
Technology is at the centre of our ghost kitchens. Our app lets you access and manage all orders, get valuable insights, and optimise your business processes.
Support from the KitchenPlus team
Scaling a business is busy work. We've got your back when it comes to finding the right suppliers and remaining as cost-efficient as possible.
Shared kitchens designed for your needs
We provide shared kitchens designed for all kinds of chefs and any type of restaurants. Each kitchen space is generously outfitted with all the basic essentials. Bring whatever equipment you have and and our experts will help you mix and match to create your dream kitchen.
Space
- Rider Waiting Area
- Staff locker area
- Stock Receiving & loading areas
- Shared Prep area
- Shared Storage Areas
- Staff Pantry
- Restrooms
- Pot Wash with RO Water
Services
- 24 hour security
- Order pickup & processing
- 100% Power Backup
- Rider Hand off
- Cleaning & maintenance
- Pest Control
- Delivery logistics
- Extraction & ventilation
- On-site support staff
- CCTV
- Preferred Vendor relationships for discounts and other benefits
Equipment
- 3 compartment sinks
- Prep sink
- Hand sink
- Commercial hood
- Treated Fresh Air
- Power and gas
- Water heating
- Grease-trap/interceptor
- Cold & freezer storage / Chiller & Freezer
- Dry storage / Dry rack
Utilities
- Gas points
- Power outlets
- High power lighting
- Cold & hot water lines
- Fire Suppression system
- Gas leak detection system
- WiFi
- Trash / recycle service
- Ethernet connections
- Back up water
The word on the street
Frequently Asked Questions (FAQ)
Are shared kitchens the same as CloudKitchens kitchens?
Shared kitchens are a type of ghost kitchen (otherwise known as virtual kitchens, dark kitchens, ghost kitchens, and several other names). The idea behind them is to take the benefits of ghost kitchens and multiply them across several different brands simultaneously.
How many restaurant brands can be in one single shared kitchen space?
This depends on the operator. However, we have found that there is a sweet spot in around 2-3 brands in a single shared kitchen space. Having more can undoubtedly save lots more money if you can share equipment properly, but having too many brands can make it difficult to organise and run smoothly.
Can different brands use the same equipment?
Absolutely! This is one of the main benefits of a shared kitchen. That being said, make sure you pay attention to different dietary requirements among your different brands to ensure your customers always know where and how their food is prepared.