Frequently Asked Questions (FAQ)

You bring the brand. We run the kitchen.
CKaaS (Cloud Kitchen as a Service) is a managed model where Grow Kitchen handles the kitchen, staff, infrastructure, and daily operations, while you own and control the brand, menu, pricing, and growth.
Think of it as an operations engine, not a franchise.

Simple difference: you own everything.

• No royalties
• No revenue share
• No brand control by us
• Fixed monthly fee only

You decide pricing, recipes, discounts, and brand direction. We execute operations.

Opening your own kitchen usually means:

• ₹5-7 lakh setup
• Hiring & managing staff
• Compliance & licenses
• 3-6 months before first order

With CKaaS:

• Go live in 7-14 days
• No capex
• No daily ops headache
• Predictable monthly cost

You do. 100%.

• Brand name
• Recipes
• Menu
• Packaging
• Customer relationship
• Aggregator restaurant IDs

Grow Kitchen has zero ownership or revenue claim.

We manage everything inside the kitchen, including:

• Trained kitchen staff (salary, compliance, accommodation)
• Cooking & order execution
• SOPs and training
• Rent, electricity, water
• Shared kitchen equipment
• Hygiene, pest control, audits
• Premises licenses & compliance
• Aggregator onboarding & backend ops

These are shared resources, which keeps your cost low.

You handle:

• Raw material sourcing
• Packaging & branding
• Menu pricing, discounts & offers
• Marketing & ads
• Brand-related licenses (trademark, etc.)

Anything outside this can be discussed clearly upfront.

Straightforward pricing. No surprises.

• One-time setup fee: ₹1,00,000 + GST (Per brand, per location-paid once)
• Monthly operating fee: ₹35,000 + GST (Per brand, per location)

Annual escalation: 5%
No hidden charges. No revenue share.

If you launch 3+ brands or locations, preferential pricing applies.

That’s the CKaaS fee for infra, staff, and operations.
Like any delivery brand, you’ll still have:

• Raw material cost
• Packaging Cost
• Swiggy/Zomato commissions
• Marketing budget

We help you build a clear P&L, so numbers make sense before launch.

After your FSSAI license is issued, we mutually decide on the start date feasable to both parties. All payments are calculated from that date

• Payments are monthly & in advance
• Calendar-month billing
• Mid-month starts are pro-rata
• Any advance paid earlier is adjusted

• 7-14 days not above 30 days if infra already exists
• Slightly longer for new zones

Time is used for:

• Menu finalisation
• Recipe alignment
• Staff training
• Aggregator onboarding

Currently live:

• Mumbai: Mahim, Bhandup, Powai
• Pune: Kothrud, Wadgaon Sheri, Sukrawar Peth

Upcoming: Thane, Navi Mumbai, PCMC

Yes-but we usually recommend:

• 1. Start with 1-2 kitchens
• 2. Stabilise ratings & unit economics
• 3. Replicate the winning playbook

Scaling is easier when one kitchen works well.

Most-yes.

We closely evaluate brands that need:

• Special equipment
• Complex prep
• Rare ingredients
• High training effort

If risk is high, we’ll suggest simpler or hybrid versions to protect downside.

Absolutely. We encourage it.

You can:

• Walk the floor
• Meet the team
• See multiple brands operating together

Many founders decide after seeing real operations.

Our kitchen team does-strictly as per your SOPs.

You define the standard.

We execute it daily.

We follow strict systems:

• Daily cleaning & SOPs
• Temperature logs
• FIFO inventory
• Weekly audits
• Central ops monitoring

We run our own brands from the same kitchens-standards are identical.

• Ingredient quality & packaging: Client
• Kitchen hygiene & execution: Grow Kitchen

Clear responsibility = no blame games.

Most negative reviews come from:

• Food quality
• Packaging issues

You control:

• Review replies
• Refunds
• Disputes
• Offer strategy

We help optimise, but final control stays with you.

Directly to your bank account.
Grow Kitchen has no access or intervention in your sales or payouts.

Yes

We only need:

• Menu
• Cooking method
• Equipment needs

No costing, sourcing, or secret recipes required.
NDAs can be signed if needed (cost borne by client).

We avoid menu-level conflicts.

• Common items (like fries) may overlap
• No raw material or packaging is shared
• Brand segregation is strict

• We do aim for 365 days of operation, but on safer side we commit to 28 operational days/month
• 1 day reserved for deep cleaning or maintenance
• Timings depend on local zoning rules, sales, season, etc

If shutdown exceeds 2 days, time extension is provided.

We don’t panic-we optimise.
Options include:

• Menu tweaks
• Pricing correction
• Offer strategy
• Location change (if available)

There is a 0ne year lock-in under which brand nneds to stay operational. Post 365 days or under extreme duress, we allow exit with 30 day notice

You’re free to:

• Move to your own kitchen
• Pause or shut the brand
• Pivot to a new concept

No lock-in traps.

We will:

• Offer an alternate kitchen, or
• Help you set up independently

If neither works for you, you may exit.
No refunds apply.

Yes-via trusted partners.

Support includes:

• Branding & packaging
• Photoshoots
• Social media
• Performance marketing
• Influencer campaigns

Vendor introductions are free.
Active involvement is charged only if agreed upfront.

Yes. Many founders run 2-5 brands from one kitchen.

Done right, this:

1. Share your menu / idea
2. Feasibility review
a.Cuisine sales in that area
b.Menu Complexity
3. Clarification call
a.Raw Material sourcing
b.Preparation Time
4. Contract signing and Payment
5. Launch Preparation
a.Aggregator Registration
b.Training of Staff
c.Equipment Line-up
d.Raw Material Line-up
6. Go-live in ~15-30 days
7. Review after 30 days of operation
a.Menu Tweaks
b.Pricing Strategy
c.Discount Strategy
d.Marketing