During the coronavirus pandemic, with restaurants either shuttered or reopening due to vastly reduced capacity, and people staying home as second-wave outbreaks erupt, demand for food-delivery services has exploded.
There has been lots of alternate options explored by restaurant owners to survive, and cloud kitchen is one of them. Also known as dark or shared kitchens, these centralized operations can pump out an array of cuisines for established restaurants looking to broaden their delivery footprint, or for brands that exist nowhere else but behind an app.
Kishin RK, the 36-year-old heir to a multi-billion dollar Singapore property empire, is joining the fray, creating a network of 1,000 cloud kitchens across Asia, Europe, and the U.S. to crack the lucrative home-delivery dining market. Globally, cloud kitchen revenue is estimated to climb to almost $72 billion by 2027 from $43 billion last year, according to Allied Market Research.
36歲的新加坡地產大亨繼承人Kishin RK也跳下來搶這塊雲端廚房大餅，他在亞洲、歐洲及美國打造一千家雲端廚房網絡，敲開外送餐市場大門。國際市場調查顧問公司Allied Market Research指出，雲端廚房的全球收益估計將在2027年攀升至720億美元，而去年的收益為430億美元。
“The investment into cloud kitchens is an opportunity to look at real estate with a different lens and create revenue from a space which may not be as relevant anymore,” said Kishin, who founded TiffinLabs with three partners in early 2019.
Delhi-based restaurant management expert Ashish Tulsian certainly thinks so too. "Around 80% of my restaurant clients have been enquiring about this model since the lockdown was extended in April." That's because these cloud kitchens are helping restaurants compensate for their losses since the time of the pandemic. Many see it as a profitable model, since it requires no physical space to operate from beyond a kitchen and is solely dependant on third party integrations, orders placed on calls, apps, and websites for functioning.