Skope Kitchens has introduced a managed kitchen-as-a-service platform in Bangalore, India, providing restaurant brands with an opportunity for zero-cost expansion.
The model is poised to reshape the foodservice sector by enabling brands to scale up beyond their initial locations without incurring additional costs.
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Skope’s new launch announcement promises zero-cost expansion for the first three brand partners across four upcoming Bangalore locations.
Skope’s offering is distinguished by its comprehensive overhaul of kitchen operations.
The infrastructure features AI-powered systems to optimise multi-brand management, a central tray system with distinct prep zones, digital integration with smart lockers and sustainability measures that significantly reduce waste compared to conventional kitchens.
Skope Kitchens co-founder Arvind Krishnan said: “The math is brutal for restaurants today. Even brands with outstanding food and loyal customers often collapse under operational costs when trying to scale. We’re changing that equation entirely.
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By GlobalData“During our global research […] we saw how operational excellence and workplace dignity go hand in hand. Our model proves you can maximise efficiency while treating every team member as essential to success.”
By dismantling traditional hierarchical structures, Skope’s approach fosters an environment of equal respect and opportunities for all staff members, challenging industry norms.
Aiming to collaborate with 60 varying brands in its inaugural year, Skope is already engaging with well-known restaurant chains.
Their competitive royalty fees of 6% to 8% are particularly appealing to emerging brands eager to expand swiftly while maintaining ownership control.
Skope Kitchens co-founder Tom Mathew said: “Traditional expansion requires massive capital investment, new staff hiring and operational headaches at each location.
“We’ve built a system where brands simply plug into our infrastructure and instantly multiply their presence – while maintaining complete control over their brand and recipes.”
Skope’s business model could be transformative for an industry where 60% of restaurants fail within their first year.
By eliminating operational hurdles to scaling, Skope is revolutionising the growth framework of the entire restaurant sector in addition to assisting individual brands.
