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The Intensive Cloud Kitchen Masterclass
Module 1
Welcome (3:29)
Choosing the right model & key factors in developing a profitable concept (29:19)
Creating a Business Entity & Raising Investments (12:56)
Module II
Market Research (15:12)
Identifying the location (9:44)
Leasing Checklist (17:01)
Module III
Capital Outlay (12:13)
Designing a Cloud Kitchen (31:25)
Module IV
Step-by-Step Process (6:24)
Profit & Loss (13:24)
Module V
Kitchen Team Structure (3:30)
Cloud Kitchen Team Salaries (4:10)
Team Hiring Process (3:37)
Methods to Hire (6:28)
Qualities to look for while hiring chefs/ cooks. (46:04)
Staff Retention & Culture (10:07)
Module - VI
Ways to save money at the project stage (17:40)
Food Cost Control (23:45)
Module - VII
Licenses & Registrations (9:27)
Point of Sale - Hardware & Software (13:44)
Menu Planning (43:28)
Menu Pricing Simplified (21:23)
Packaging (33:59)
Module VIII
Cracking Key Metrics to Zoom Forward (14:52)
Steps to gain and retain customers - Marketing Plan (58:50)
Online Marketing (55:22)
Steps to launch with a bang (15:19)
Post COVID Safety Measures (12:20)
Bonus
Principles of World Class Customer Service (50:58)
Scaling the business and growth through new revenue streams (81:29)
Writing a Business Plan (38:10)
Making Business Stress-free and fun (23:50)
Resources
PDFs & Useful Links
Equipment Price list
Gas Bank Setup Price list
Packaging
Checklist for Leasing the Premises
Vendor Directory
Expert Webinars and Q&A
Q&A with Kiran biligiri (175:42)
Q&A with Chef Vikram Simha (116:32)
Q&A with Vinil Shanker from a leading food aggregator platform (44:44)
Q&A with Sanjay Enishetty of 50k Ventures about Cloud Kitchen Start-up Funding (34:17)
Expert webinar with Tax consultant Sudhir VS on GST Simplified (97:46)
Expert webinar with Smitha Haneef (AVP Princeton University) Catering to Fortune 500 companies & Top Ivy League Schools. (105:21)
Insights on running food business from shared kitchens-Kitchen plus (86:59)
Course Updates
Expert webinar with Chef Bakshi on Kitchen Automation (72:36)
Qualities to look for while hiring chefs/ cooks.
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