Editorial Team

VRO Hospitality, a Bangalore-based hospitality chain which owns reputed brands like Hangover, Badmaash, Nevermind, Mirage and Tycoons among many others and recently raised $3 million in Series A funding is now planning to enter into cloud kitchen model PAN India.

The brand is now on an expansion mode and will start with three different brands i.e., Burgers and Beyond, Holy Doh Pizzas and Smashed and Whacky Chang at no extra cost. Once, the brand will hit about 30 outlets, it will have about 50-60 dark kitchens operating out of them.

The brand has around 18 in multi-format restaurants, cafes and lounges averaging $1.5 Million revenue per month. The chain also acquired brands like Fava, Café Noir, Plan B, Caperberry and One Night in Bangkok.

“For the hospitality industry, cloud kitchens emerged as a means to survive the pandemic and now have potentially turned into an industry that according to estimates, can be a $2 billion industry by 2024. Cloud kitchens are expected to add 10% to the top-line revenue and a safeguard against any losses incurred from the physical restaurants’’. said Safdhar Adoor, Co-Founder – VRO Hospitality.

“For businesses that are designed for dine-in, profits from cloud kitchens cannot drive profitability. However, cloud kitchens are sustainable as a standalone business since they are easy to start, require less operating cost and lower rents. It has offered any serious player a level playing field irrespective of how deep pockets one may have,” said Sharath Rice Co-Founder – VRO Hospitality.

“We had to survive the pandemic and hence VRO forayed into cloud kitchens with three diverse brands from our existing kitchens. Cloud kitchen is a pure tech-first play and VRO aims to create a digital ecosystem that allows its cloud kitchens to not only offer its customers a seamless diverse experience but also drive profitability,” said Dawn Thomas, Co-Founder – VRO Hospitality.

“Cloud kitchens and the food delivery system are a perfect match and have a huge potential. As we all go through difficult times, cloud kitchens have allowed us to reach out to consumers in locations where a physical dine-in restaurant would not be a practical possibility.” added Dawn.

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