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Prashant Dubey

Curious • 11m

As a cloud kitchen owner, I’m raising awareness about the challenges we face on delivery platforms like Zomato. They charge a 30% commission per order, and with an additional 10% government tax, we’re left with just 60% of the order value. From this,

Anonymous 1

Hey I am on Medial • 11m

Hmm the commission structures on delivery platforms are indeed hard for small cloud kitchens to manage so why did you open a cloud kitchen then? Should've kept both na, dine in and take away thing so money would keep flowing. You know why you started

Prashant Dubey

Curious • 11m

Thank you for sharing your thoughts. I started a cloud kitchen because I didn’t have the resources to open a dine-in restaurant, and I didn’t want to risk losing my parents’ hard-earned money. Instead, I wanted to explore the restaurant business independently and learn how it works before making bigger investments. The concept of a cloud kitchen intrigued me—it seemed like an innovative, cost-effective way to enter the food industry. However, the high commissions and operational challenges have made it clear how tough it is for small entrepreneurs to survive. My goal is to create awareness and push for fairer policies that benefit all small businesses.

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Can someone guide me the overall framework of running a restaurant ( about risks,cost,operations etc. ) or a cloud kitchen.

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