As per your article, aggregators charge a higher delivery commission to cloud kitchens. why so? Is it because they choose to set up shop in remoter areas to save on rent?
I quite liked the way cost distribution is mentioned and how the cloud kitchen can embark on reduction at each step. Also, if you can add on how the financial movement would be super interesting to see.
Loved the simplicity of article and infographics explanation.A little more financial analysis and marketing methods will help to understand article more better
A question: Wouldn't there always be a physical limit to the number of stations they can add to the kitchen? For example, if they buy a 300 sq. ft. area for their operations, there will come a time when they won't be able to add more stations right? This is assuming all brands are doing great. Maybe they consider this while buying and have a limit to the number of stations. Maybe I'm missing something.
Great read as always! Loved the Gordon gifs. Thank you :)
Thanks for the in-depth simplanation. I remember reading a few months ago that Rebel is also launching some sort of an Incubator to fund new brands in this space. Would love to know more!
Great read. Thanks for presenting in such a simple way. One point I had:
The presence of restaurants in Central Location gives them the advantage of branding which has a huge impact on online sales too. Don't you think that should be adjusted in overall cost structure or is it included in the 20%?
#7 How Rebel is building the world's largest internet restaurant company
As per your article, aggregators charge a higher delivery commission to cloud kitchens. why so? Is it because they choose to set up shop in remoter areas to save on rent?
This is the simplest article I have read till now.
I quite liked the way cost distribution is mentioned and how the cloud kitchen can embark on reduction at each step. Also, if you can add on how the financial movement would be super interesting to see.
Loved the simplicity of article and infographics explanation.A little more financial analysis and marketing methods will help to understand article more better
Great article Azhar... very informative and engaging content.
A question: Wouldn't there always be a physical limit to the number of stations they can add to the kitchen? For example, if they buy a 300 sq. ft. area for their operations, there will come a time when they won't be able to add more stations right? This is assuming all brands are doing great. Maybe they consider this while buying and have a limit to the number of stations. Maybe I'm missing something.
Great read as always! Loved the Gordon gifs. Thank you :)
This was a fantastic read. Loved the infographics. Some puns & gifs! Great..
Thanks for the in-depth simplanation. I remember reading a few months ago that Rebel is also launching some sort of an Incubator to fund new brands in this space. Would love to know more!
Great read. Thanks for presenting in such a simple way. One point I had:
The presence of restaurants in Central Location gives them the advantage of branding which has a huge impact on online sales too. Don't you think that should be adjusted in overall cost structure or is it included in the 20%?