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The following video transcript is generated automatically by a computer algorithm that learns and gets better on a daily basis. Please accept our apologies if some content below doesn’t make sense:

One of the beauties of the dark kitchen model is that you can start relatively quickly, that you can experiment. You can try out a lot different, different menus and cuisines to see what works. But some of these different menus are some of these different cuisines are going to require different kinds of equipment, different kinds of raw materials. So you want to make sure that you’ve got a handle on how you’re going to scale and how you’re going to grow. So we’ve got six growth steps for dark kitchen model that we’re gonna go through now. So first of all, you want to make sure that you start small. Don’t try and buy off more than you can chew when you start with stick to one or at most two brands of food, types of cuisine or types of menu that you’re going to be offering. You want it to be able to fit in a very small kitchen. We’re talking to the order of sixty five square for one or two preparer’s at most, because you’re going to want to be able to see what the demand is in the market. You want to be up to test what that demand is in the market and you want to work out which across an almost infinite variety of foods that you could offer, which are the key sellers, the key drivers, the ones that could generate the most revenue, the ones which are easy to produce, have high demand. Number two is researching and testing trends. As I mentioned just there, you want to make sure that you are trying across a number of different cuisines and no different food items. But we don’t need to do is have a full menu per cuisine. So whereas typically, if you, for example, have a Chinese restaurant, then they’re going to have a hundred and fifty items on their menu. Across starters, Maine’s desserts, 40 different main courses. You don’t need to do that. You don’t need to be a fully fledged restaurant. What you want to be doing is you want to be finding individual food items within those cuisines, which are gonna be your best sellers, the things that people are going to go for. You want people to say to themselves, not that, ah, I want to order Chinese tonight on these apps. You want them to say, I want to order that brand’s dish X tonight. That’s what I want to be aiming for. For example, one thing you could do, instead of going by cuisine or offering face off by cuisine, you could offer free source by topic. So, for example, you could be a healthy brand and you could have 10 dishes. And the thing that’s grouping them together is the fact that they’re healthy. They could come from a number of different cuisines. The only thing that ties them together is health or trendy. See what the craziest thing that’s currently going on in New York or London on the restaurant scene and just bring all of those together. And so your menu is just trendy. That can be the way of grouping your menu items. This could be a way of making sure that you’ve got a menu which contains lots of best selling items rather than having a menu with one or two best selling items and a very long tail of low selling items. That’s going to help your imageries along with other kinds of problems. An example here is the Hawaiian pokey bowls have been becoming sort of fairly interesting and trendy in London of late. You could have a cuisine or a brand that sold Hawaiian pokey bowls, but they’re only offered five or six variations on a theme. So rather than having 100 items, you could just have five or six main Hawaiian pokey bowls. And that’s the thing that you so think about pieces and pieces. Oftentimes when you go to a pizza restaurant or look for an online pizza delivery service, they will have a fairly long menu, but they will have the five or six classic pieces and those five or six classic pizzas are the best pieces. And so you want to be looking to do an equivalent thing. You want to have your five or six best selling items. And that’s the thing that you want to narrow down. Next up is the growth of the kitchen space itself. You want to start off small, but you want to increase the size of the business, increase the size of the kitchen as you grow your business. If you are using a modular kitchen, then that’s relatively easy to do. You just want to get additional containers, modular kitchen containers, add them to the same site, connect them together and away you go. If you’re on some of the other coworking kitchens or you’re in one of these virtual kitchens, then that might mean negotiating to increase your kitchen space. You want to make sure that you’re looking at planning to do this kind of stuff before you need it. So you might get a feel for the direction your demands going in and try and work out. Okay. When are we going to hit the point that demand is going to outstrip the size of our kitchen? When do we need to add that extra capacity? One way to think about the time when you’re going to want to start thinking about scaling your kitchen is. So when have you identified the brand and the menu items that have the most traction, that have the most amount? You don’t want to be scaling your kitchen before you found these best selling items. So you want to make sure you have that nailed down, because then the risk is that you expand before you’re ready. You’ll have far more kitchen space than you actually have demand in the market. And while you’re still experimenting, you want to keep your cost base fairly small as you’re growing, of course, then you’re going to be looking to try and get economies of scale. The bigger you get and the more things that you’re offering, the more revenue you’re getting in. You want to make sure and try and find ways of. Either negotiating, for example, with your landlords, if you had a particular rent for a particular amount of space. See if you can knock down the unit area rent across a wider amount of space. The argument you can make is, hey, we’re taking up more space here now. So we want to make sure that our rent reflects that fact. We want a bit of a discount there. Another place where you can negotiate economies of scale is with your distribution partners so that seniors, the people who are providing the raw material, the raw foodstuffs with the packaging, with the delivery or logistics side of things, you want to have a conversation with them or say, hey, we’re going to put more business your way. So we want a better rate. A better deal.
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