30 December 2020,
It took a global pandemic for us to see that restaurant deliveries are the way to go for the food and beverage industry to really thrive in uncertainty.
Because of safety measures brought on by the COVID-19 pandemic, restaurants in Malaysia and across Southeast Asia have had to go online (or strengthen their existing online presence) in order to continue making money.
Relying on walk-ins alone just isn’t enough if you plan to stay afloat during these trying times.
But of course, going online comes with its own set of menu limitations, depending on the type of food a restaurant makes. And because of this, a lot of kitchen equipment goes unused or under-utilized.
Enter eatwhatnxt – a company that helps restaurants make money from their under-utilized kitchen equipment.
Helmed by Malaysian entrepreneur Vincent Lua, eatwhatnxt is touted as a “quasi-franchise business concept” that allows restaurants to up-cycle the use of their kitchen equipment.
Their parent company, Cravito Group, are the people behind MyeongDong Topokki – perhaps one of the most well-known Korean food franchises in Malaysia.
So when it comes to making money in the food and beverage industry, it’s safe to say that eatwhatnxt comes from a tried-and-tested background.
What eatwhatnxt aims to do with Malaysian restaurants is help them boost income by converting their under-utlized kitchen equipment for use in ‘virtual restaurants’. They only exist online on food delivery platforms, without having to display any physical storefronts and seating.
This means that existing kitchen equipment can be used in tandem with a new brand name, serving food that’s different from what the restaurant normally offers – wholly online.
This is eatwhatnxt’s current roster of virtual restaurants ready to find new homes in Malaysian eatery kitchens.
For now, all of them serve a variety of Korean food:
Ado-Rabowl: Bibimbap (Korean mixed rice).
Rice Society: Deopbap (Korean rice bowls).
Souperlicious: Ramyun and jjigae (noodles and stew).
Eo’ Garage: Eomuk (Korean fish cakes).
Tacology: Tacos.
Monster Cheese: Chez Jue corn sausages.
Bun Barons: Beogeo (Korean burgers).
D’Platform: Desserts.
Wingin’ It: Korean fried chicken.
Rolly Polly: Kimbap (Korean rice roll).
MDT Kape: Drinks.
CargoStreet: Korean street food.
But having to choose from a bunch of brands that you’re unfamiliar with can be a little daunting, especially when all that matters right now is being able to make money.
According to Lua, Cravito Group employs the use of hard data gathered from MyeongDong Topokki outlets to gauge the kind of dishes a respective restaurant should offer, depending on their location.
“Through the data we’ve collected from MyeongDong Topokki, we can suggest the right brand for your new virtual restaurant and the best-selling item in your specific region/area,” says Lua.
But how does it all work in the end?
The team at eatwhatnxt will help eager restaurant operators decide which virtual brands to onboard, depending on the level of equipment that’s readily available in the kitchen.
There won’t be any need to hire more staff either, since existing personnel will be provided training to manage the new virtual restaurant.
And most importantly, in terms of revenue, restaurants can expect to make an additional RM1,000 to RM3,000 a day per onboarded brand.
Looking at it in the grand scheme of things, restaurants are able to add another stream of income, without the need for additional capital. Everything is run from within the same kitchen, operated with the same number of staff, while paying the same rental fee.
For now, eatwhatnxt wants to focus on restaurants within the Klang Valley area.
This story is brought to you by Cravito Group.
Source: Mashable SE Asia
Full Article: https://sea.mashable.com/tech/13592/this-service-helps-malaysian-restaurants-make-money-from-under-utilized-kitchens
