(This is a sponsored article with the Cravito Group.)
In 2020 alone, 58% of respondents from a pool of 10,000 Malaysians surveyed said they had ordered more food through delivery platforms.
It is clear that switching to online delivery is the right move for most restaurants if they have the facilities in place.
However, serving food as a takeout and delivery versus in-house operation has different considerations.
Take a sample fish noodle shop scenario. You focus on deliveries, but due to the limitations of the online menu and logistics, you remove menu items like fried squid balls or fried fish balls.
Going online helped your business weather the pandemic, but you now have appliances that are not in use in your kitchen that are collecting dust.
If faced with the same scenario as above, you could actually get extra income from the unused devices eatwhatnxt and it's not about selling the equipment.
What is eatwhatnxt?
Vincent Lua, the CEO of Cravito Group, the company behind MyeongDong Topokki, said that eatwhatnxt is built to increase sales while maximizing kitchen profits over existing restaurant skills. This business model is a quasi-franchise business concept that uses virtual restaurants.
Dictionary time: Virtual restaurants are restaurants that only exist on food delivery platforms. They don't have a shop front or tables and chairs for walk-in customers. Virtual restaurants mainly work in a functional restaurant under a different brand.
This means that your underutilized equipment can be used to create a new line of income a virtual restaurant with a new brand name.
Kitchen appliances aren't even cheap. According to iMoney.my, companies would have to spend more than 65,000 RM just for simple café equipment.
Since you've already made the purchase, you can also optimize their role in your kitchen and use them for your new virtual restaurant.
Make full use of existing kitchens
Then what will your virtual restaurant serve as a new brand?
With eatwhatnxt, restaurants get the opportunity to choose from various virtual restaurant brands from the Cravito Group, including:
|Ado-Rabowl||Bibimbap (Korean mixed rice)|
|Travel company||Deopbap (Korean rice bowl)|
|Souperlicious||Ramyun + Jjigae (noodles + Korean stew)|
|Eo’s garage||Eomuk (Korean fish cakes)|
|Monster cheese||Chez Jeu (mozzarella cheese) corn sausage|
|Bread Barons||Beogeo (Korean burger)|
|D & # 39; platform||dessert|
|Wingin & # 39; It||Korean fried chicken|
|Rolly Polly||Kimbap (Korean sushi)|
|CargoStreet||Korean street food|
Currently, the dishes are inspired by the Cravito Group's own repertoire. However, after the official launch of eatwhatnxt, Vincent hopes to expand the range of dishes from various other cuisines.
If you were wondering what kind of dishes to cook with your current kitchen, Vincent said the Cravito Group will leverage its data and trending forecasting expertise to ensure your new virtual restaurant has the right dishes can thrive.
"The data we have collected from MyeongDong Topokki can suggest the right brand for your new virtual restaurant and best-selling product in your region / region."
The virtual brands under eatwhatnxt / Image Credit: eatwhatnxt
How the Cravito Group offers support
Vincent's team will support you in implementing the system and technology in your existing restaurant. Depending on your current equipment, you will then also be advised on which virtual restaurant to open.
In terms of staff, you don't have to hire extra hands to manage the new brand. Vincent assured us that they will provide training for you and your staff so everyone is on board and has the expertise to manage and operate your new virtual restaurant.
In terms of sales, he believes virtual restaurants will enable your business to earn at least an additional RM1,000 – RM3,000 per day per brand.
Vincent said there are some restaurants that have already signed up for eatwhatnxt but isn't ready to reveal this just yet. He emphasized that they will initially focus on restaurants in the Klang Valley and later expand to other regions.
“I believe this concept is widely accepted in Malaysia as most of the restaurants in Malaysia are underutilized. Our virtual restaurant brands are proven and easy for an existing restaurant to implement with lower cost and risk. "
Vincent Lua, CEO of the Cravito Group, on Malaysia's readiness for this concept
- For more information on eatwhatnxt, please contact Vincent on his social media: LinkedIn and Instagram.
- Alternatively, you can also send an email to eatwhatnxt Here.
Selected image source: Cravito Group