Business plan for a home-based cloud kitchen — designed so you can
start lean, minimize risk, and still scale when demand grows.
1. Executive Summary
A cloud kitchen is a delivery-only food business that operates without a dine-
in space. The home-based model cuts rent and overhead costs.
Core Idea: Offer a niche, high-demand food menu from your home kitchen
via delivery apps (Swiggy, Zomato, Uber Eats) or direct orders.
USP: Fresh, hygienic, homely food with quick delivery, customizable to
dietary needs.
2. Market Opportunity
Trend: Urban customers are shifting towards ordering online for
convenience.
Target Audience:
o Working professionals with no time to cook
o Students in hostels or PGs
o Health-conscious consumers
o Special-diet customers (vegan, keto, gluten-free)
3. Menu & Niche Selection
Start with one focused cuisine or niche to keep operations simple:
Healthy meals: Salads, low-oil Indian food, millet-based rotis
Regional specialties: Gujarati thali, Maharashtrian snacks, South
Indian tiffin
Diet-based: Keto bowls, protein meals, vegan-friendly curries
Comfort food: Pastas, biryanis, rolls, Indo-Chinese
Tip: Start with 6–8 dishes that you can prepare quickly and consistently.
4. Operations Plan
Location: Your home kitchen (ensure it meets hygiene standards).
Workflow:
1. Order Channels: Swiggy/Zomato + WhatsApp orders from regular
customers
2. Prep Time: Keep under 20–30 minutes per order
3. Inventory: Buy raw materials 2–3 times a week to maintain freshness
4. Packaging: Invest in spill-proof, eco-friendly, branded packaging
5. Delivery: Partner with delivery apps or hire part-time delivery help for
direct orders
5. Licenses & Legal Requirements (India)
FSSAI Registration (Mandatory) – Basic license for turnover < ₹12
lakh/year
Trade License from local municipal body
GST Registration (Optional at start if turnover < ₹20 lakh, but
needed for selling via some apps)
Kitchen Hygiene Audit (as per delivery platform requirements)
6. Marketing Strategy
Initial focus: Build brand trust locally.
Create an Instagram page with high-quality food photos
Offer “first order discount” for new customers
Partner with local offices/PGs for bulk lunch orders
Collect feedback & post testimonials
Leverage Google My Business for visibility in local search
Run Swiggy/Zomato promotions during peak hours
7. Financial Plan
Initial Investment:
Approx. Cost
Item
(₹)
FSSAI License 1,500 – 2,000
Kitchen Equipment 5,000 –
Upgrade 10,000
Packaging Material 3,000 – 5,000
Branding & Marketing 3,000 – 5,000
Initial Inventory 5,000 – 7,000
17,000 –
Total
29,000
Ongoing Monthly Costs:
Raw materials: ₹15,000 – ₹40,000 (depends on sales volume)
Packaging: ₹3,000 – ₹7,000
Delivery commissions: 20–30% of order value on apps
Pricing Strategy:
Aim for 60–65% gross margin before commissions
Example: If a meal costs ₹80 to make, sell at ₹200
8. Growth Plan
Phase 1 (0–3 months):
Focus on 1–2 cuisines and a small delivery radius
Build repeat customers via WhatsApp group and offers
Phase 2 (4–8 months):
Expand menu based on customer feedback
Offer daily/weekly meal subscriptions
Phase 3 (9–12 months):
Partner with dieticians, gyms for health meal plans
Hire part-time kitchen help to handle higher volume
Explore operating as a multi-brand kitchen (different brands for
different cuisines from same kitchen)
