KitchClouds, LLC

Times have changed the way we eat.  With mandated dining closures as well as the general public unwillingness to dine inside of a restaurant, the food and hospitality industry had to adapt at a rapid pace...   They quickly did so and converted their business the best they could to pick up, curbside, and deliver...  Quickly restaurant owners realized that enough business can be conducted from non-dine-in.. PCD  (pick-up, curbside, delivery). 

With the power of BBOT integrated software you can order from multiple restaurants and only check out once!

Customers can order from anywhere, on any device. 

We give guests the gift of time - instead of waiting on multiple orders, they only order and pay once, while KitchClouds splits items and funds accurately to each vendor. The guest can track each item in their order with easy-to-understand progress indicators.

There is a vast struggle between business owners and landlords during these times.  Many restaurant owners and retailers have been negotiating with landlords to delay, reduce and eliminate rent during these uncertain times.  Some landlords have been unwilling to adjust...  Many landlords are UNABLE to adjust due to their fixed costs and the unchanged cost of maintaining the property and fixtures...  This more than anything has created the need for change in the restaurant industry as many landlords that were willing to make concessions found out that they simply could not make them...  Their cost structure did not change... The community is left with un economically stand alone restaurant buildings ...    

To quote the CEO of Fiesta Restaurant Group (Taco Cabana and Pollo Tropical) on his August earnings call....  'Quickly we realized that our 80 seat dining rooms were nothing more than a lease  liability.'   PCD was here to stay and was more profitable than dine-in.   

Under these circumstances many Ghost Kitchens have popped up ...  A Ghost Kitchen is simply a regular kitchen without the attached dining room.  These kitchens look to reduce lease and operating costs by simply operating a kitchen-only business; focused solely on PCD.  This reduces costs for restauranteurs in two ways...  less total space (no dining room) and more economical locations..  Given the Ghost Kitchen is without a dine-in option, there is no need to place the kitchen in an A-rated location...  Many are located in easily accessible locations but not top-dollar 'Main Street' locations..  

Enter the next phase of PCD and Ghost Kitchens...  KitchClouds...

A Cloud Kitchen is an economic grouping of Ghost Kitchens that take advantage of scale, shareable/commissarial fixtures, and shared labor to drastically reduce costs for the restaurant owner.  No different than renting a storage space from a storage business vs building one' s own storage unit.  The natural progression in the PCD industry is a Cloud Kitchen.  20 - 40 kitchen units at one location.

150, 300, and 500 sq. ft. kitchens for rent with shared dry goods, refrigeration, and freezers. 

Also, with plug-and-play equipment rentals, the restaurant owner can be up and running overnight through a Cloud Kitchen in the lowest-cost manner. 

Cloud Kitchens reduce the burden and cost of business ownership.  

• Short Term Leases  1 yr.
• Minimal Upfront Costs.
• Plug- and- Play equipment rental (ie). stove, oven, slicer, etc.
• Shared  Storage Dry Goods and refrigerator and freezer.
• Lower Labor Cost through positions provided by Cloud Kitchen operator such as an order runner and check out clerk.  Shared positions provided by the Cloud Kitchen operator are tip-based.  
• Menu and order Management Technology 
• All menus and orders from one portal connected to all food delivery companies.  
  • Shared Food Costs through Bulk Order Discounts