There is no better feeling in the world than having a great plate of delicious and tasty food on your table. Moreover, if the food is hygienic, you are certainly visiting heaven with every bite of it. Hunger licious is known for providing some of the best quality food. Moreover, apart from serving hygienic dishes, they provide several veg and non-veg menus during dining time. Interview Times had a great conversation with the franchise owner of Hunger licious, Nitin Kudesia, and got to know more about the cloud kitchen. This is how the interview went-
When was it when you decided to be a Cloud kitchen owner of a brand like Hunger licious?
Mostly, when people talk about market food, they always think of foods that are less hygienic and low quality. To eliminate this perspective, we decided that there should be a place where customer health will be a significant parameter for business operations. So, we came together and founded “Hunger Licious,” a brand with transparency. Also, in India, almost ¾ part of the food gets wasted by the hospitality industry, which ends up in dumping zones; this was also one of the motivating factors to start “Hunger Licious.” We aim to create reforms in how restaurant owners understand the circular economy.
What were the challenges you faced when you entered the hospitality industry?
Whenever we start something from scratch, several challenges are faced by the owners. Still, our primary goal was to employ people who have the same mindedness. This is because we have and share the same enthusiasm as we do to make a difference in society. As the times have changed due to COVID-19, regular processes were hit hard, which led to delays in production, but we keep safety and sanitation as a crucial part.
Tell us about some exciting delicacies on the menu?
Delhi Style Butter Chicken, Butter Chicken Pizza, Chaman Methi Malai, Lollipop Biryani, Shahi Toast, Afghani Momos are a must-try at our outlet.
Sure, Covid has affected The Restaurant but have you seen any growth post Covid?
COVID has left a disruptive effect on the restaurant industry, but the breakthrough to that is cloud kitchen technology. We offer delivery and takeaway to our customers and have also seen around 56% growth on all platforms among the newly opened categories.
What are your future plans?
In terms of future expansion, we would like to keep it as a surprise for now, but yes, as a spoiler, we aim to capture Delhi/NCR market share by more than 15% next year.
Today, every day, so many restaurants open and shut. What is your advice to such Restaurants on how to sustain in the market?
The significant advantage with cloud kitchens is that when normal restaurants’ capital investment and working capital have a huge zero in it, a cloud kitchen cuts off this extra burden, minimizes the working expenses, and increases focus on food quality.