In a cloud kitchen, F&B entrepreneurs will have access to shared professional kitchen equipment and other services designed to help them deliver food to customers. Photos: Cookhouse
IN a seemingly short span of time, food has become a highly digital commodity, buoyed by the incredible popularity of food delivery. In Malaysia alone, research firm Statistica estimates that food delivery will grow annually by 18% in the next few years.
The success of food delivery portals like GrabFood and FoodPanda and the ensuing Covid-19 pandemic and global lockdowns have forced restaurant owners and new F&B players to think outside the box in terms of new business models that offer limited start-up costs and maximum profits, especially in these lean times.
