Page 75 - Hospitality Horizon - February-March 2021

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F&B PARTNER

because the hygiene factor plays a crucial role today, “WE ARE POSITIONING
new entrants in the market, no matter how hygiene OURSELVES TO BE ABLE
compliant they may be, risk losing out to established TO TAKE ADVANTAGE OF
brands.
“If we look at it very simply, right from generating CLOUD KITCHENS AND
orders to marketing and to even servicing clients, the ENSURE THAT A LOT OF
whole process for the cloud kitchen is centralised OUR PRODUCTS ARE
with these food-service aggregators,” explains
Anurag. “Hence, the owners are totally dependent on AVAILABLE IN A LARGER
one party, making it a very high-risk model. Also, not GEOGRAPHICAL AREA.”
having a face under the name is another Zorawar Kalra, Founder and Managing Director,
disadvantage in the current times where hygiene Massive Restaurants

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hospitality horizon FEBRUARY-MARCH 2021