Hello , My name is Sahil. I am planning to have a startup which sets up a food factory that can provide Vegetarian/Vegan healthy meals to shools and offices. We will cook fresh food daily. And we will work on hygiene and nutrition.
Aman Kumar
Up an beyond • 10m
Its nice and you can start with cloud kitchen, if any technical help is needed you can connect with me, as we have solutions to manage and scale kitchens/resturants.
Synkris Website is Live! - https://synkris.lovable.app/
India’s first end-to-end cloud kitchen operations platform is here! We are revolutionizing how food brands launch, scale, and operate seamlessly.
We are now seeking investors & pre-seed fundin
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1 replies5 likes
The Navi
Hey I am on Medial • 2m
I have new idea categories in cloud kitchen but with fantastic change" eat healthy and stay healthy" the gym kitchen
3 replies4 likes
macherla pranavteja
Always find a way to... • 2m
can a cloud kitchen serving Burger's be profitable in a city like hyderabad ? Also suggest additional menu item that can be added along side to start a cloud kitchen.. please suggest a place too
I'm frustrated by these bullshit cloud kitchen's/Resturants who ignores order modification feedback request and Zomato/swiggy are not ready to cancel the order even they know that restaurant/ cloud kitchen is not much active and rejecting customers c
Running a Cloud Kitchen is Profitable in bangalore. Without aggregating with Zomato and Swigy?
10 replies14 likes
Vikas Acharya
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Medial • 3m
Velocity announces Rs 200 crore fund to fuel growth of restaurants and cloud kitchens
Velocity, an Indian cash-flow-based financing platform, has earmarked Rs 200 crore in 2025 to support and accelerate growth in the restaurant and cloud kitchen eco
A cloud kitchen founder has shared a brutally honest account of their business journey, from selling 12 salads a day in a small basement to managing 78 cloud kitchens and serving 14,000 daily orders.
The rise was meteoric, but the realities of rapi
A cloud kitchen founder has shared a brutally honest account of their business journey, from selling 12 salads a day in a small basement to managing 78 cloud kitchens and serving 14,000 daily orders.
The rise was meteoric, but the realities of rapid
