💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program 🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
Please be honest. I have a couple of businesses and this was my worst investment. 30% from DoorDash and UberEats. 3% from every order you have from Cloud Kitchens. Not having visibility. Low rent but $250 per shelf (refrigerator, freezer, and dry storage), non optional cleaning fee. I made money, while I watched all o the kitchens close under three months. Finding employees to work in such a small space is also very hard. If you all came to this video to see if this was a good idea, it’s not, but I watched his coffee shop videos and it made me where I am today. Successful.
As someone who's on the eve of opening their own virtual/cloud kitchen I just wanted to say that I avoid using "Ghost" kitchen as that implies something that is hidden or cannot be found and therefore delivery only. Whereas in the cloud or virtual kitchen the customer can go to the actual building to order and pick up from.
Hi Wilson! Thank you for such an amazing video. We’ve opened our cloud kitchen 2 months ago and your video is very helpful. We saw which things are working for us, now need to get better at our social presence and create a website. Definitely the term “ghost/dark kitchen “ doesn’t help! I’ve tested using the term on my friends before we opened and they were very sceptical. But the ones I used “cloud” with were more interested in what we will be selling. Our concept is Sushi and Japanese food 🥰 again thanks for all your tips ! Please give us some more videos on this topic
I really want you to cover up the Food Court like I see in the super market, but I just want it to be basic and classic at the same time . What should I really consider about? How should I manage the people who rent my food court?
There are plenty of these commercial kitchens in Cali. Avoid the locations in big large warehouses. Majority don't have parking for pickup/delivery drivers and arent pickup friendly at all. Many delivery drivers and self orders avoid these kitchens because of parking issues and the inconvenient way they operate
Great stuff from Wilson. Cross training staff and menu engineering with the right prices taking into account aggregator commissions, marketing costs on top of food cost are 2 big factors.
Hi Wilson, I just found your channel and you are doing a great job!! I'm starting a cloud kitchen business in few months, have you got other tips you could give me?? Thanks
In my personal opinion is built A popular PRODUCT or even just a POINT that can win the market and design business scenarios eventually get capital and thick quickly into the market...I should wake up now
![3 Myths New Food Business Owners Fall For [EXPOSED]](http://i.ytimg.com/vi/QaGQoeV8PD0/mqdefault.jpg)
![3 Myths New Food Business Owners Fall For [EXPOSED]](/img/tr.png)
💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program
🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
Please be honest. I have a couple of businesses and this was my worst investment. 30% from DoorDash and UberEats. 3% from every order you have from Cloud Kitchens. Not having visibility. Low rent but $250 per shelf (refrigerator, freezer, and dry storage), non optional cleaning fee. I made money, while I watched all o the kitchens close under three months. Finding employees to work in such a small space is also very hard. If you all came to this video to see if this was a good idea, it’s not, but I watched his coffee shop videos and it made me where I am today. Successful.
As someone who's on the eve of opening their own virtual/cloud kitchen I just wanted to say that I avoid using "Ghost" kitchen as that implies something that is hidden or cannot be found and therefore delivery only. Whereas in the cloud or virtual kitchen the customer can go to the actual building to order and pick up from.
That is a great way of separating them!
Hi Wilson! Thank you for such an amazing video. We’ve opened our cloud kitchen 2 months ago and your video is very helpful. We saw which things are working for us, now need to get better at our social presence and create a website. Definitely the term “ghost/dark kitchen “ doesn’t help! I’ve tested using the term on my friends before we opened and they were very sceptical. But the ones I used “cloud” with were more interested in what we will be selling. Our concept is Sushi and Japanese food 🥰 again thanks for all your tips ! Please give us some more videos on this topic
That's super smart of you to test the terms out! Best of luck with the cloud kitchen
I really want you to cover up the Food Court like I see in the super market, but I just want it to be basic and classic at the same time . What should I really consider about? How should I manage the people who rent my food court?
thank you for the informational video about cloud kitchen! :D
There are plenty of these commercial kitchens in Cali. Avoid the locations in big large warehouses. Majority don't have parking for pickup/delivery drivers and arent pickup friendly at all. Many delivery drivers and self orders avoid these kitchens because of parking issues and the inconvenient way they operate
Yep location is still super important for cloud kitchens!
Great stuff from Wilson. Cross training staff and menu engineering with the right prices taking into account aggregator commissions, marketing costs on top of food cost are 2 big factors.
3.5 k 12 month contract in a bad neighbourhood like a prison setup.
i m curious on the positive gains from such cost/ratio competitiveness
Lots of components I resonate with for the keys to a successful cloud kitchen!
👏👏
Hi Wilson, I just found your channel and you are doing a great job!! I'm starting a cloud kitchen business in few months, have you got other tips you could give me?? Thanks
Test, test, test
Thanks for tuning in Christian! I recommend checking over my other videos on cloud kitchens + my masterclass. That should give you a good foundation
Always be testing :)
Great content ❤️ Thanks for you sharing this with us
Thanks for watching!
In my personal opinion is built A popular PRODUCT or even just a POINT that can win the market and design business scenarios eventually get capital and thick quickly into the market...I should wake up now
its 4k/mo here with outa kitchen setup.100k investment startup on a delivery only platform of lower quality non dinning experience 15e ticket.
Where abouts is this?
@@WilsonKLee hi
Yes in France.
Its far from the costs i hear on different channels.then commercial rents .
@@WilsonKLee id appreciate some advice on the cloud kitchen startup at such high rents.and if better instead a small restaurant transformed.?
I had no idea what Cloud/ghost kitchens are until now.
I have another video that goes into it a bit more :)
@@WilsonKLee sweet. I'll check it out.