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wemresearch · 2 years

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Cloud Kitchen Market Emerging Trend, Top Companies, Industry Demand and Regional Analysis

The global cloud kitchen market size was valued at USD 51.96 billion in 2021 and is expected to grow at a compound annual growth rate (CAGR) of 12.4% during the forecast period i.e., 2021 to 2030 and achieve revenues of $148.7 billion.

The trend of online food ordering and doorstep delivery has gained popularity because to technical advancements and digital disruption. Increased attempts to improve comfort, convenience, and service quality have also contributed to the development of cloud kitchens. The rise of virtual kitchens is also being fueled by shifting lifestyles, particularly those of millennials, who demand convenience at all touchpoints due to their increased discretionary income.

Restaurant owners are being compelled by shifting lifestyles to concentrate on customer convenience and customer experience enhancement tactics. Due to rising rivalry among eateries serving comparable fare, maintaining the quality of the service puts more emphasis on cost control; failing to do so frequently leads to the closure of locations. Cloud kitchens are therefore gaining popularity as a means of ensuring the longevity of businesses and boosting earnings. Numerous businesspeople, especially food aggregators, are rapidly investing in the idea due to the low risk involved.

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Cloud Kitchen Market: Segmentation Analysis Cloud Kitchen Market based on Type: • Independent Cloud Kitchen • Commissary/shared Kitchen • Kitchen Pods The independent cloud kitchen segment held the largest revenue share accounting for around 60% of the overall market. Independent cloud kitchens target consumers that prefer a single cuisine type and mostly depend on third-party channels for delivery. The increasing consumer preference for international cuisines, fast foods, and online ordering is expected to drive the growth of this segment. The commissary or the shared kitchen segment is expected to register a CAGR exceeding 13.0% over the forecast period. The increase in popularity of the shared kitchen concept among restaurateurs and its several benefits contribute to the rise in the number of commissary kitchens. An increase in the number of food trucks and caterers that use storage space and free time slots of restaurant facilities is expected to drive the segment growth. Cloud Kitchen Market based on Product Type • Burger/Sandwich • Pizza/Pasta • Chicken • Seafood • Mexican Food • Asian Food • Others

The burger/sandwich segment held a revenue share of 23.7% in 2019 and is anticipated to register notable gains over the forecast duration ascribing to escalating demand for fast food among the younger generation. Cloud Kitchen Market based on Nature: • Franchised • Stand-alone The franchised nature segment dominated the cloud kitchen market and accounted for more than 60% of the revenue share. The growing number of franchised restaurants across the globe is behind the growth of the segment. The popularity of international cuisines and tailored foods among consumers is encouraging operators to invest in popular brands. The standalone segment is expected to grow over the forecast period. This growth can be attributed to the minimum investment involved that ensures complete control over kitchen operations. Establishing a standalone kitchen as a brand requires time and therefore, the adoption is less in comparison to franchise stores. On establishing as a brand, the increase in rich customers demanding quality food delivery services is encouraging restaurateurs to opt for standalone kitchens.

Top Key Players:-

Rebel Foods

DOORDASH KITCHEN

ZUUL KITCHEN

KEATZ

Kitopi

GHOST KITCHEN ORLANDO

DAHMAKAN

STARBUCKS (STAR KITCHEN)

Cloud Kitchen

Swiggy

SLAY Coffee

Biryani by Kilo

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Frequently Asked Questions (FAQ):

Q1. What is the total market value of cloud kitchen market report?

Q2. What would be forecast period in the market report?

Q3. What is the market value of cloud kitchen market in 2020?

Q4. Which is base year calculated in the cloud kitchen market report?

Q5. What are the key trends in the cloud kitchen market report?

Q6. Who are the leading market players active in the market.

Q7. What is the impact of Post COVID-19 scenario in cloud kitchen market?

Q8. By Region, which region will dominate the market by the end of 2030?

About We Market Research

WE MARKET RESEARCH is an established market analytics and research firm with a domain experience sprawling across different industries. We have been working on multi-county market studies right from our inception. Over the time, from our existence, we have gained laurels for our deep rooted market studies and insightful analysis of different markets.

Our strategic market analysis and capability to comprehend deep cultural, conceptual and social aspects of various tangled markets has helped us make a mark for ourselves in the industry. WE MARKET RESEARCH is a frontrunner in helping numerous companies; both regional and international to successfully achieve their business goals based on our in-depth market analysis. Moreover, we are also capable of devising market strategies that ensure guaranteed customer bases for our clients.

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wemarketresearchreport · 2 years

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Cloud Kitchen Market Analysis, Business Development, Size, Share, Trends, Future Growth, Forecast to 2030

Cloud Kitchen Market size was valued at USD 51.96 billion in 2021 and is expected to grow at a compound annual growth rate (CAGR) of 12.4% during the forecast period i.e., 2021 to 2030 and achieve revenues of $148.7.

Globalization has brought people closer together. People have become more aware of diverse cultures because to the internet, television shows, publications, and newspapers. People become curious about the food of different regions when they learn about it. As a result, new cuisines are in high demand. Thai and Chinese cuisines have been hugely popular around the world. The food service industry has seen tremendous expansion in recent years, and is anticipated to continue to do so in the future, thanks to a high ratio of young and working people and an increase in disposable money. Customers in North America, Europe, Asia-Pacific, and the Middle East countries are constantly being promoted health-oriented food products by fast food companies. The Asia-Pacific region has seen a tremendous increase.

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A cloud kitchen is a centralised virtual commercial area where delivery-optimized menu items or food consumed off-premises are prepared. When opposed to traditional brick-and-mortar establishments, which require a physical dine-area and a large capital investment, it allows food businesses to optimise and expand delivery or takeout services at a cheap cost. It also allows them to focus on marketing while reducing administrative and logistical hassles and reaching a bigger audience. As a result, it's gaining popularity as a suitable business solution for local restaurants and fast-food chains to address the growing demand for meal delivery.

Global Cloud Kitchen Market- Segmental Analysis

Cloud Kitchen Market based on Type:

• Independent Cloud Kitchen

• Commissary/shared Kitchen

• Kitchen Pods

The independent cloud kitchen segment held the largest revenue share accounting for around 60% of the overall market. Independent cloud kitchens target consumers that prefer a single cuisine type and mostly depend on third-party channels for delivery. The increasing consumer preference for international cuisines, fast foods, and online ordering is expected to drive the growth of this segment.

The commissary or the shared kitchen segment is expected to register a CAGR exceeding 13.0% over the forecast period. The increase in popularity of the shared kitchen concept among restaurateurs and its several benefits contribute to the rise in the number of commissary kitchens. An increase in the number of food trucks and caterers that use storage space and free time slots of restaurant facilities is expected to drive the segment growth.

Cloud Kitchen Market based on Product Type

• Burger/Sandwich

• Pizza/Pasta

• Chicken

• Seafood

• Mexican Food

• Asian Food

• Others

Cloud Kitchen Market based on Nature:

• Franchised

• Stand-alone

The franchised nature segment dominated the cloud kitchen market and accounted for more than 60% of the revenue share. The growing number of franchised restaurants across the globe is behind the growth of the segment. The popularity of international cuisines and tailored foods among consumers is encouraging operators to invest in popular brands.

The standalone segment is expected to grow over the forecast period. This growth can be attributed to the minimum investment involved that ensures complete control over kitchen operations. Establishing a standalone kitchen as a brand requires time and therefore, the adoption is less in comparison to franchise stores. On establishing as a brand, the increase in rich customers demanding quality food delivery services is encouraging restaurateurs to opt for standalone kitchens.

Cloud Kitchen Market: COVID-19 analysis

Due to the COVID-19 pandemic, dine-in restaurants were closed as a preventive step to prevent the virus from spreading. Consumers began to use online food ordering and delivery services during this time. Several restaurateurs have opened cloud kitchen locations to serve customers and generate orders in response to the growing demand for online food delivery services. The COVID-19 epidemic presented the food business with a number of tough issues. Because of the lack of regular customer orders, dine-in businesses, which accounted for over two-thirds of the food industry, were badly impacted and experienced considerable financial hardship. However, because cloud kitchens operate solely on a delivery-only basis, restaurateurs were able to focus on their operations and serve clients more effectively.

Purchase Global Cloud Kitchens Market Research Report:- https://wemarketresearch.com/purchase/cloud-kitchen-market/17/?license=single

Key Questions Answered in this Report:

How has the global cloud kitchen market performed so far and how will it perform in the coming years?

What has been the impact of COVID-19 on the global cloud kitchen market?

What are the key regional markets?

What is the breakup of the market based on the type?

What is the breakup of the market based on the product type?

What is the breakup of the market based on the nature?

What are the various stages in the value chain of the industry?

What are the key driving factors and challenges in the industry?

What is the structure of the global cloud kitchen market and who are the key players?

What is the degree of competition in the industry?

About We Market Research

We Market Research

Phone: +1(929)-450-2887

Email: [email protected]

Web: https://wemarketresearch.com/

#Cloud Kitchen Market

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eurynome827 · 3 years

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Smile

He's trying his best.

Part 24 of Bucky's Game Nights - for @the-ss-horniest-book-club Lucky In Love - Day Twenty Four - Smile

No Warnings but my blogs are 18+ spaces always.

You couldn't stop smiling.

It was a hesitation on your part to refer to this new way of living as a "routine", because there was nothing boring or mundane about it. You loved being Bucky's girl. And every moment your hand was in his, the world felt right.

Even though he was sleeping better, he still found his way to your room most nights. He'd sleep curled around you, his chest pressed to your back, and you'd never felt safer. Once he started touching you, that comfort never stopped. He held your hand everywhere - at the dinner table, during game nights, walking you back up to the residence floors at the end of the work day. Going slow didn't bother you, and you would wait for Bucky to move past soft kisses and gentle touches as long as he needed.

Soon the quick kiss goodbye in the kitchen before you went to your office stopped drawing teases from the others. It became commonplace.

When he left with the others on missions, the quiet nights of wine and solitaire stung. You missed him - you ached for him.

You had fallen hard, and fast.

Bucky showed up at your office door one afternoon, unannounced and recently returned, and you practically jumped over your desk to throw yourself into his arms. He chuckled at your eagerness, burying his face in your neck and breathing in as he held you.

"I missed you too."

"This whole going away on missions thing sucks," your voice was muffled, mouth pressed to his skin, reacquainting yourself with the warm scent of him.

"What did you say that night I told you that you worked too hard?" You tipped your chin up to look in his eyes. "It's a good gig. Right? I get to live here with my friends and my girl. What's a little time away?"

"Of course you also get to be a hero and save the day."

"Fringe benefits," he replied, and you giggled. "C'mon doll, let's get some lunch."

You caught up with him over sandwiches in the commissary, hearing about the mission. The well-worn deck of cards made an appearance from your bag, and you shuffled a few times before dealing seven cards to you and Bucky.

"Do you have a 6?"

He smiled. "Go fish."

You drew a card. "I'm glad you're home. Maybe I'll actually sleep tonight."

Bucky reaches his hand toward you, and you link your fingers with his. "Me too, doll. Me too."

#bucky barnes x reader #hbc lucky in love #bucky's game nights #divider by imerdwarf

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theculturedmarxist · 5 years

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A handful of American businesses have their fingers in almost every aspect of prison life, raking in billions of dollars every year for products and services — often with little oversight.

The big picture: Taxpayers, incarcerated people and their families spend around $85 billion a year on public and private correction facilities, bail and prison services, according to the Prison Policy Initiative.

For-profit prison companies arose in response to the government's incapacity to handle the skyrocketing incarcerated population.

Now entrenched, they've become "one more hurdle" to changing the American system of mass incarceration, Lauren-Brooke Eisen of the Brennan Center for Justice told Axios.

These companies also have been known to cut corners — sometimes endangering people — in order to profit off of a system that disproportionately impacts the impoverished and marginalized.

Here's how they make money:

📞 Phone calls

About 80% of inmate calls go through Secarus or GTL, both owned by private equity and known for sometimes charging outrageous fees ($8.20 for the first minute, in one case cited in a lawsuit).

People in prison also can be charged extra to open and close phone accounts, plus a surcharge to fund them in the first place.

🚑 Medical services

The largest private provider of medical services to prisons is believed to be Corizon Health, operating in 220 facilities in 17 states and owned by a New York City hedge fund.

Pricing: Corizon was paid $15.16 per incarcerated person per day for medical staffing in Arizona's prisons, before being accused of cheating state monitors and losing the account to another private company.

🍔 Food services

Two companies — Aramark and Trinity Services — provide meals in around 800 state and local facilities.

The Michigan Department of Corrections awarded a $145 million contract to Aramark, then fired the company for everything from "meal shortages to maggots in the kitchen," and replaced the company with Trinity at an annual cost of $158 million.

Problems persisted under Trinity, causing Michigan to abandon privatized food services in its kitchens.

🚗 Transportation services

Tennessee-based Prisoner Transportation Services is the largest provider of transportation for jails and prisons.

In 2016, PTS priced its services to Nevada at $1.05 per adult per mile, with higher rates for minors or those with mental disabilities. The minimum trip fee was $350.

In the past several years, 14 women claimed to have been sexually assaulted by transportation guards and at least 4 people have died while being transported in PTS vehicles, per the Marshall Project.

👕 Clothes, toiletries, etc.

Incarcerated people and their families spend an estimated $1.6 billion every year on commissary items such as toiletries, clothes and games.

While these items aren't generally marked-up, people in prison make very little money to afford what they need.

Keefe Group and Bob Barker Company are two companies that specialize in producing secure items as well as supplying cell furniture, guard equipment and supplies.

What’s next: With bipartisan attention focused on fighting high recidivism rates, for-profit prison companies are expanding their businesses beyond prison walls.

They’re running re-entry programs intended to prepare people in prison for life after prison, providing ankle bracelets and other monitoring devices for parole and probation, and operating immigrant detention spaces.

A spokesperson for CoreCivic — one of the largest for-profit prison companies — told Axios one of the few areas they lobby for is re-entry programs at the state and federal level.

Go deeper:

By the numbers: U.S. incarceration and spending

The states where private prisons are thriving

Ending cash bail

Prisons thrive on poverty

The war on drugs anchors prison profits

How companies profit from immigrant detention

The prison labor you benefit from

#prisons #prison labor #incarceration #prison slavery #modern slavery #poverty

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sarah-wants-to-write · 4 years

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I Dare You to Love; Part Three (Star Trek AOS)

A mistake in communication leaves Jim iced out from Shari, for something he didn’t even know he did. When he realizes what went wrong, he feels like a right ass. As does Shari, when she realizes her mistake. Can the two patch things up, and save their friendship?

(A/N: A little bit of Russian here, in the Russian alphabet. Here’s the translations: брат means brother, сестра means sister, and ягуар means jaguar. Now that that’s out of the way; enjoy the chaos!)

Jim had fucked up, and he knew it. Though he didn’t know how, he knew he’d fucked up.

Shari wasn’t talking to him. Oh, she responded to questions, gave reports, and was impeccably professional, but other than that?

The planet that Spock had marooned him on all those years ago was warm, compared to her attitude.

All of this, starting nearly a week ago, had agitated the wolf within quite a bit, and he wasn’t letting Jim hear the end of it. He felt absolutely horrible, and others had started to notice. Bones had seen the whole situation, and expressed his sympathy to Jim.

“No matter how close you get,” the doctor started, patting Jim on the shoulder “women are still a mystery. You’re sure you don’t know what you did?”

“Not for sure,” Jim sighed, resisting the urge to let his head hit the table as they sat eating in the mess hall “I just know I must have done something…”

“Are you speaking of Lieutenant Neilson’s change in attitude?” Spock spoke up, having come to join Bones and Jim “are you still not sure what caused it?”

“It’s eating him up inside,” Bones replied, watching Jim groan while holding his face in his hands “has been for days.”

“It is best to figure this out quickly,” Spock observed “so this does not begin to affect you even more. You said it started six days ago, after Alpha shift ended?”

“That’s when I first noticed it,” Jim muttered, eyebrows furrowed as he tried to think “it was after the away mission, and I’d been talking about the culture and people with Uhura. We were talking about how the definition of ‘attractive’ changes from culture to culture, and…oh…oh god.”

“I think I can see the lightbulb that just lit up,” Bones declared, watching Jim bang his head against the table a few times before letting it rest there “what happened?”

“I’d made a comment about how it was strange to me that the Governor’s wife was considered attractive,” came the muffled reply “I’d been talking about the woman’s hair, but that was clearly not what Shari heard.”

Bones remembered immediately the woman Jim was talking about, who shared the same body type as Shari.

“She thought you were commenting on her figure,” he mused, wincing in sympathy “yeah, she’d be right to be pissed off.”

“From what I know from Nyota, of how human women are pressured to look,” Spock nodded along “it makes sense that she would be sensitive.”

“When you both agree, that’s when I know I screwed up,” Jim sighed, finally sitting up “I have no idea how I’m gonna make it up to her. She’s been avoiding me whenever possible. Doesn’t help that Asha seems to be like a warning system for her.”

“You’ll think of something, kid,” Bones tried to encourage, patting the younger man on the shoulder “you always do.”

Jim knew he had to. His wolf was up and pacing, nervous at not having been in contact with Shari for a week. The animal in his soul was protective of her, though Jim wasn’t sure why, since he was just friends with her. At least, that’s what he thought.

Maybe…maybe it was something more.

“If I might offer a recommendation,” Spock interjected “perhaps you should speak to Nyota on the matter. Though we have our own pressures about our image, men and women have distinctly different experiences. Perhaps her views will help you.”

“Yeah, you were right, Jim,” Bones sighed “when Spock and I agree, that’s when you really made a mess of things.”

“Don’t remind me.” Jim groaned.

Shari knew she was stubborn; it was a major fault of hers. Sure, it could be seen as a virtue when dealing with a troublesome or scared animal, but in terms of her personal life, it was definitely a fault.

Hearing what Jim had said after the away mission, remembering that the Governor’s wife had looked just like her in terms of body shape, it had hurt Shari more than she expected it would. Jim was her friend, and here he was basically saying that he thought that people like her, and by extension Shari herself, weren’t attractive at all.

Everyone had their own preferences, she knew that, but it stung to hear. Especially when she knew that Jim knew she was within ear shot. It made her mad, even. Jim had said, on more than one occasion, that he thought she was one of the most beautiful women on the ship! Of course, he’d said it to help quell her insecurities, when she’d opened up to him about her low self-esteem, but that made what he’d said all the more hurtful. He knew how little she thought of herself, in terms of looks.

Of course, only a few days later, she’d realized that she’d overreacted some, and taken his comments the wrong way. Yet by then, the damage was done. She’d been avoiding him whenever she could, remaining professional whenever she needed to be. Shari knew she’d been cold, but it was what she felt that he deserved at the time.

“God, Pavel, I’m a moron,” Shari groaned as she knocked her head against her desk “why did I have to overreact like that?”

“I don’t think it was an overreaction,” Chekov shrugged, looking on in sympathy “Captain Kirk is a dear friend of yours, and you believed he was insulting you. In hindsight, yes, definitely an overreaction, but you were justified in the moment.”

“Not sure if that’s supposed to make me feel better,” she muttered, unceremoniously flopping onto the floor of her lab so Asha could come and lay down over her lap “I’m sure he’s the one mad at me now, since I’ve been so cold to him…”

“From what I’ve seen and heard,” he countered, turning in his chair to face her “he actually feels pretty bad about it. He hasn’t seemed to be himself, during quiet moments on the bridge.”

“And that makes me feel even worse,” Shari moaned, letting herself fall backwards to lay on the lab floor “I don’t know what I’m gonna do, especially since…”

Should she mention it? Mention what she’d been feeling since the day Jim opened up to her about Tarsus IV, and his medical exam aversion? The sleek, spotted part of her soul that had woken up and not stopped pacing since that day?

“Since what?” Chekov prompted, looking on in confusion “you can’t keep me in suspense like that, сестра.”

“Ever since the day I told you about, a month or so back, when Jim gave the go-ahead for the comfort animal experiment…” Shari continued, nervous to look at Chekov “I’ve felt something, брат, deep inside…and she woke up.”

“You mean, the beast in your soul?” Chekov lit up like the nacelles of the ship before going into warp, smiling “because of the Captain?!”

“Maybe? I don’t know!” she groaned, pressing the heels of her palms to her eyes in frustration “all I know is this separation is eating me up inside, and the ягуар inside isn’t happy about it at all. She’s VERY upset that I haven’t seen him.”

“Honestly, if you just spoke to him, it might clear everything up,” Chekov offered, wanting to try and help “we men are very stupid. Sometimes we need to be smacked in the face with what went wrong, to understand.”

“What would you know about being a man, mister freshly 23?” Shari teased, offering the younger a smile “thank you, брат, for dealing with my griping. I’ll wallow for a bit longer, and talk to him at the end of shift tonight.”

“You better,” the Ensign playfully threatened “otherwise the Bridge just might organize an intervention. We like the Captain happy, thank you very much.”

“Get out of here, you bouncy ball of Russian excellence.”

That night, Shari’s heart was racing as she made her way to the commissary for food, trying to think of what she would say to try and apologize for how she’d been acting. Asha kept pace by her side, tail twitching from side to side.

Her jaguar within was just as nervous. She knew that Jim was important, so very important, and this was the biggest step in the right direction after everything almost fell apart.

Waiting for the lift, Shari looked up when the door opened, to find none other than the very man she was looking for. Jim was thankfully, blessedly, alone, when she and Asha silently stepped in and the doors closed.

“Shari-”

“Jim-”

“You first,” he offered, gesturing to her.

“No, please, you were first.” She countered, her hands clenched in nervousness.

“…can we talk? Privately?” he asked, after a moment of silence “I can make something for us to eat in my quarters. Benefit of being a captain is having a real kitchen, though it’s small.”

Shari could see he genuinely wanted to talk, and the nerves in his eyes were almost endearing.

“Of course,” she nodded, smiling as he seemed to almost sag in relief “I wanted to talk to you, too. Should save it for privacy, though.”

“Couldn’t agree more.” Jim declared, calling for the lift to go to the right floor.

The walk to his quarters was done in silence, Shari trying not to fidget the whole time. When they were inside, and Jim was leading her to the kitchenette, she felt Asha almost push the back of her legs, as though trying to encourage her. The jaguar within was doing the same.

“I’m sorry,” she blurted out, causing Jim to wheel around in surprise “I should have known you weren’t saying what I thought you said. It was the heat of the moment, and I overreacted.”

“Wait, why are you apologizing to me?” Jim asked, eyes wide “I was the one who made you feel like shit, especially from what Chekov told me. I should be the one apologizing to you. I am sorry, I should have known how you would have taken it.”

“It’s my fault, I’m too sensitive,” Shari insisted, tensing up a little as Jim walked closer “comes from years of never being the pretty one, or skinniest. I should have developed a thicker skin by now.”

“Hey, look at me,” he told her when she looked away “Shari, look at me. Please.”

When she finally looked up at him, her own blue eyes connected with his own, and saw so much swimming in them.

Hearing Shari talk so poorly of herself had Jim fuming inside. What had she gone through, to cause her to be so stubborn, and her self-esteem so low?

The wolf inside wasn’t happy, either, and Jim couldn’t help putting his hand on her cheek after their eyes connected. He saw so much swimming in them; pain, fear, a small bit of hope.

“Don’t ever say that again,” he told her, voice pitched low as he barely spoke above a murmur “don’t ever speak so poorly of yourself again. Please.”

“But Jim, I-” she started, but he shook his head to stop her.

“You said yourself you’ll never be any shape other than what you are,” he continued “you were born that way. Why should you be ashamed of that? And anyone who ever made you feel like you weren’t pretty, well, they were idiots, but they were right. You’re not. You’re beautiful, gorgeous, stunning, and a bunch of other adjectives I can’t think of right now. You’re more than just pretty, in my eyes.

“The very first thing that went through my head when I saw you at the mixer was how beautiful you were, in a blue dress that matched your eyes,” Jim declared, smiling at the surprise on Shari’s face “but it was more than that. Your fierce personality, your loyalty, how you had no qualm with standing up for someone you didn’t even know. There’s so much more that makes you beautiful, than just how you look.”

“Jim…” she trailed off, tears in her eyes as she suddenly lunged forward and wrapped him in one of the tightest hugs he’d ever been given “God damn you and your amazing way with words.”

“I’ll take it as a compliment,” he replied, chuckling a small bit as he returned the hug, his nose buried in her hair “so, do you believe me?”

“Starting to.”

“Do you forgive me?”

“Only if you forgive me.”

“I forgave you ages ago,” Jim insisted, pulling away a small bit to look down at her, though the wolf within was protesting the distance “besides, I did kind of deserve it.”

“You’re unbelievable,” she laughed, making Jim smile “but that’s why we’re friends. God, not talking to you just sucked.”

“Same,” Jim laughed “come on, let’s have dinner and catch up. I think Asha’s getting hungry, too.”

Though he found pulling away completely to be difficult, he somehow managed, and they spent hours chatting as he cooked, then as they ate, before she had to leave. Her smile as she left, lingering from the laughing fit that Asha knocking him off his chair had caused, made Jim’s heart race.

“I’ll see you in the morning, Captain,” she said as she bade him farewell, eyes twinkling “I look forward to seeing you around again.”

“Same here,” he replied, smiling bright “I’ll see you in the morning, Lieutenant.”

As the door closed behind her and Asha, Jim knew he was well and truly screwed. He didn’t know how, he didn’t know when, but somehow, he’d fallen hard and fast for Shari. It had taken them being apart for him to finally realize it.

At the realization, the wolf within howled, as though to say ‘about damn time’.

Yup, he was screwed, and loving every second of it.

Jim was in love.

#star trek aos #star trek fic #kirk fic #james t kirk #star trek kelvin timeline #i dare you to love fic

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delibitecatering · 3 years

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Flexible. Dependable. Affordable Commercial Small Certified Kitchen Available in Dubai. Accelerate Your Culinary Dream! Your creations, our Commercial Certified Professional Kitchen Own your own business or take your current one in a new direction. Deli Bite Kloud Kitchens has multiple, licensed commercial kitchens available for rent. We offer affordable rates and customized packages — Call | what’s app us today on +971564160007 to learn more! Deli Bites Welcome you to the concept of Kloud Shared Kitchen Rentals, where entrepreneurs like you are taking their consumable goods business to the next level. Need a commissary kitchen for your meal prep, catering, food truck, farmer's market, baked goods or other consumable products business? Give us a call | what’s app us on +971564160007 - we would love to have you in our kitchen! GETTING STARTED IT BEGINS WITH A VISION... You have the idea, but you need a little guidance in getting your business off on the right foot. You know you'll need a kitchen space, but you're not sure what certifications or credentials are required to make your business compliant. We'll take the complication out of the mix and help you get started with our complimentary "Getting Started Checklist." Then once you're ready to get busy in the kitchen, the transition into your space at Deli bite Kloud Shared Kitchen Rentals will be seamless! GETTING INTO THE KITCHEN YOUR CREATIONS, OUR KITCHEN... YOU'VE GOT THE VISION AND AN ACTION PLAN - your credentials are all squared away and now all you need is a commercial kitchen space to bring your culinary, bakery or consumable goods business to life. Welcome to Deli bite Kloud Shared Kitchen Rentals; centrally located in International city; up-to-date equipment; bright, spacious and fairly priced commissary kitchen in Dubai. We would love to welcome you into our kitchen! Visit to Kitchen is only on appointment basis “With helpful staff and over the top customer service, they truly have a vested interest in all the businesses they rent to.” Why Choose Deli bite Kloud in Dubai? Everything you need to grow your business with packages starting as low as AED6000.00 a month. Contact Deli bite Kloud Kitchens to inquire about shared commercial kitchen space. Flexible. Dependable. Affordable. Small businesses often struggle with finding the resources to be able to invest in their own commercial kitchen. With Deli bite Kloud Kitchens, you can put your time and money into perfecting your recipe and expanding your business. With 24-hour access to a licensed certified commercial Professional kitchen that includes the use of prep space and equipment, you’ll be able to focus on your business instead of worrying about paying the bills Benefits of renting shared commercial kitchen space: • Save capital and reduce your risk• Have extra money to invest in other areas your business• Avoid having to spend time finding a property and getting licensing and permits• Save money by not having to buy expensive commercial equipment• Pay only for the times you need to use the kitchen• Focus on your business now, instead of months down the road Control Your Costs and Deliver Profit Sooner There are so many costs associated with starting your own commercial kitchen, such as the initial property investment, licensing and permits, cost of equipment, utilities, and more. You can have thousands invested before you even make a dime. Instead of losing all of that money while you wait to get started, why not pay one manageable monthly fee to have access to the commercial kitchen space you need? That way, you can save time, money, and there’s less risk. Contact Deli bite Kloud Kitchens today to discuss your particular kitchen needs and let us create a customized package just for you! Get Expert Advice and Help Are you confused about health licenses and permits? Let our experts help! Deli bite Kloud Kitchens is a one stop shop and we’re happy to answer any questions you may have. You don’t have to worry about the health department coming into your kitchen — ours is fully inspected and approved. Get In Touch With Us Today To Book Shared Commercial Kitchen Space with Deli bite Kloud Kitchens Every food business is different, so at Deli bite Kloud Kitchens, we want to work with you to understand your needs. Whether you want to bring in your own equipment, or need to rent the kitchen on particular days, we’re sure that we can create the best plan for you. Call today — rates start at AED6000/month. CALL TODAY

https://delibitecatering.com/professional-shared-kitchen-in-dubai/

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charlieblennerhassett · 3 years

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What Is It Cloud Kitchen?

What is it? A cloud kitchen is a specialized professional food preparation and hosting facility designed for the exclusive preparation of short-order meals for small to mid-sized businesses and restaurants. It can also be known as a virtual kitchen, online-only kitchen, delivery kitchen, remote-facing kitchen, food delivery kitchen, virtual commissary, or dark line kitchen. A food delivery kitchen in London offers both short-order cooking services and full-order catering services to its customers.

The services offered are mainly for those businesses who have no or limited space for a fully functional kitchen and also for those restaurants and eateries that have limited space for a larger commercial kitchen. In such cases, it proves to be a better option. A cloud kitchen can be easily operated and hosted by the owner. A remote-facing London office space is also needed to provide the necessary technological support and guidance to the business.

In today’s modern world, where virtualization technologies have made virtually anything feasible, including the traditional kitchen has been made possible through a cloud hosting solution. A cloud service provider provides highly-virtualized infrastructure services to businesses. Its virtualization technologies enable servers and related appliances to function in a virtual environment, without affecting each other in any way. The same solutions are then applied to the servers, including application servers, database servers, web servers, and more.

The kitchen services provided by cloud providers are scalable, flexible, and cost-effective. The business owner does not need to purchase or manage any servers or appliances for his business to reap the benefits of a cloud service. A single server can host all the applications and data necessary for the business, thereby saving resources and money. This results in cost reductions, because there is no need to set up and operate new systems when the business expands.

There are two types of cloud hosting available for small to medium-sized businesses: infrastructure-as-a-service (IaaS) and platform-as-a-service (PaaS). Both are similar in many ways but differ in their pricing structure and services offered. IaaS allows a business to install its own software on the cloud infrastructure and use its own software development tools. Platform-as-a-service (PaaS) allows a business to access a platform and use its own development tools.

Infrastructure-as-a-Service or IaaS, is cost-efficient and flexible, as it requires only a low monthly fee. It is also quite popular for businesses with limited IT resources. Platform-as-a-Service or PaaS is more expensive than IaaS, but it offers infinite scalability, while IaaS limits the size and scope of the server, and its availability. A problem with PaaS, however, is that it is not capable of providing any sort of application isolation, which means that one application can depend on another without any sort of security or isolation. Cloud-based services such as Kitchen make use of different technologies to provide both features.

Cloud servers, which use the cloud architecture, run applications in containers. These containers are made by companies, such as Google and AWS. They are highly-available and can be accessed from anywhere, as long as there is an Internet connection. Because of this, a business owner does not have to purchase a huge amount of equipment for his website or his servers.

Using cloud services for your business can have several advantages. For one, you will be able to save money. Secondly, you will also enjoy features like application isolation, portability and the ability to use third party libraries and programming codes. Lastly, it will be easier for you to manage because you won’t have to hire people just to maintain the server and provide support for your business.

Find out about Commercial kitchen in central London for rent

Learn more about Restaurant kitchen → https://www.onekcn.com/sw6-london/restaurant-kitchens

Originally published on → https://charlieblennerhassett.wordpress.com/

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coopdigitalnewsletter · 4 years

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8 July 2020: Goats on Zoom. Pubs can track and trace.

Hello, this is the Co-op Digital newsletter - it looks at what's happening in the internet/digital world and how it's relevant to the Co-op, to retail businesses, and most importantly to people, communities and society. Thank you for reading - send ideas and feedback to @rod on Twitter. Please tell a friend about it!

[Image: Goat-2-meeting]

Goats on Zoom and waving goodbye

Why we can't stop waving at the end of video calls - we’re over-performing the social cues of conversation closure because we feel that just closing a browser tab is ambiguous or abrupt. This is just one of many ways that video calling is uncomfortable:

It’s harder to pick up on social cues. You’re looking at your own face. Others are dropping in and out of the call. You’re doing the “Can you hear me? No I think your mic is off” dance. You can’t see if your boss agrees with what you’re saying because the video makes her look like an impressionist painting. All of this makes video calls exhausting. You could say that video calls come with an unexpectedly large “cost of communication”.

If you’d like your calls to be more fun here’s an enterprising Lancashire farm that’ll have a goat participate in your Zoom call. The income has helped them keep staff on and will go toward renewable energy. “The goats are savvy in Microsoft teams, Webex, Blue Jeans, Skype, Google Hangouts, Jitsi, Go To Meeting and pretty much all other video platforms from which you can send a call invite link”, though the newsletter is confident that the goats don’t enjoy Webex.

#startupidea: if you’d pay £6 to have a goat join your video call for a laugh, what would you pay to have an owl join it so you didn’t need to be in the meeting at all? More, surely! (In Silicon Valley a brief goat-2-meeting costs $100!)

Also: Fujitsu announces permanent work-from-home plan - "unprecedented flexibility" to 80,000 workers in Japan. Work is going remote-friendly if not quite remote-first.

If you miss the office, you can put its soothing tones on in the background: I miss the office.

Pubs will track and trace

Pubs are reopening in England. Fancy a pint? You might need an app for that. UKGov suggested that pubs should record personal details of customers to help track and trace efforts if there were any outbreaks. But there are obvious concerns around privacy and public health: you’d guess that record keeping, data accuracy and access to data are all going to be difficult or uncertain in a pub.

On the other hand, pubs seem to be doing a pretty good job running an informal track and trace service!: “Lighthouse had contacted about 100 customers before NHS Test and Trace had been in touch with management”.

Primark down 75%: retail winners and losers

The virus lockdown has had uneven effects on retail. Obviously online has done well. Also “essential” sectors like supermarkets, though there increased sales offline have been counter balanced by increased virus costs (staffing, social distancing measures etc). And of course many businesses have raced to add online shopping: 85,000 businesses launch online shops as B2C and B2B ecommerce surge in lockdown.

Those who’ve struggled are “non-essential” sectors and those that rely on customer proximity: pubs, cafes, offline-only retail etc. Primark sales are down 75% in most recent quarter - this is the lockdown effect because Primark doesn’t sell online.

Ghost kitchens

“Ghost kitchens” have been around for a few years - these are restaurants with no seating: a smaller building in a cheaper location prepares the same number of meals, all for delivery. In 2018 Deliveroo was setting up delivery-only kitchens for restaurants:

A “ghost restaurant” is one that makes food solely for delivery customers - you can’t go to one and get a table. That’s the US term - in the UK they’re called “dark kitchens”. Deliveroo Editions is dark-kitchens-as-a-service: Deliveroo provides them to existing food brands. For larger restaurant operators, dark kitchens can load balance the peak times. For small ones, the kitchens can test demand in a new location without the capital investment in property: “The property requirement is data driven. Deliveroo know exactly where their customers are, the amount they spend, the frequency at which they order and the types of cuisine that are most popular in an area. From the fledgling operator’s perspective, this can lower the risk of venturing into uncharted territories and drive sales up as much as 400%.”

What if this idea was expanded out into high-street-as-a-service? Could you have a high street without a retail shopfront? Or a shopfront with no stock? The internet and logistics have made it possible to separate the point of product discovery from the purchase from the inventory from the delivery/handover. And these points can be recombined in many different ways. IKEA’s warehouse, Argos’s front/back of store, Deliveroo, Amazon’s many forms - all possible variations.

And in the virustimes of 2020, the ghost kitchens are doing well. They now look like "Ghost Kitchen Colonies" (or “commissary” kitchens): one site that hosts the kitchens for many restaurants.

“This means sharing ingredients, equipment, and cooking staff to supply multiple restaurant brands. For customers, this provides the opportunity to order different types of food from the same address, and saves companies on overheads and wasting resources.”

Uber: grocery delivery

Before the virus Uber was primarily a taxi company: it used cars to move people around. Once lockdowns started, the people weren’t moving, but the cars still could. So its Uber Eats cars-that-move-meals business overtook the cars-that-move-people business. In June it missed out on buying rival meal delivery platform Grubhub (Just Eat made a last minute order which won that one), so this week Uber has just bought US meal delivery service Postmates, and will run it alongside its existing Uber Eats.

But if you have an on-demand network of cars you can move other things with it too. Uber also says it will be starting grocery delivery in Canada, Latin America and some US cities soon. It bought Cornershop (a grocery delivery startup a bit like Instacart) last year. It’s also a step towards the logistics space. The next step might be combining the car with ghost kitchens: on demand food truck delivery kitchens.

Various things

Nicki Sprinz at ustwo: “As a white person with privilege and relative influence, I invite people to hold me to account, and I must stay uncomfortable. We have to do the hard work to ensure we start to dismantle the structural racism we have benefited from for years.”

Climatestrike software licence: “developers can use to prohibit the use of their code by applications or companies that threaten to accelerate climate change through fossil fuel extraction”.

“Diversity & Inclusion at Conferences and Events (DICE) provides certification and guidance to help conferences and events deliver a representative and diverse set of speakers, perspectives, and attendees.”

Goldman Sachs bank designs its own typeface. It has to work with lots of small numbers, so it might be good for spreadsheet fans (hello).

“Find yourself an alternative pint while also supporting local independent pubs and bars” - Neverspoons.

Co-op Digital news and events

The government’s consultation response on violence and abuse toward shop staff and The Co-op’s report on it in Sep 2019: “Our latest research shows that retail crime has reached epidemic proportions, with 115 retail workers physically attacked every day in the UK, with many more verbally abused and threatened. This needs to change. We need the UK Government to urgently protect shop workers and send a clear message that violence and verbal aggression will not be tolerated in shops.”

The Federation House team is running weekly drop-in chats for the community every Wednesday at 10am: Join us here. See our online events. You can also see how The Federation is planning for a safe return to the co-working floor.

Free of charge events:

Andy’s Man Club – Gentleman's Peer to Peer Mental Health Meet Up – Mondays 7pm

Volunteer with Code Your Future – Online Meet Up – 8 July - 6pm

Beginners Guide to Retrofit – Webinar – 8 July – 6pm

Northern Azure User Group – Online Meet Up – 8 July - 6pm

Building Resilience within your teams - Webinar – 9 July – 12.30pm

Accessing Open Data through API’s – Webinar – 14 July – 6.30pm

Python for Beginners – Online Workshop – 16 July - 4pm

Paid for events:

Invisible Cities - Online Tours of Manchester or Edinburgh – Various Dates & Times

Thank you for reading

Thank you, beloved readers and contributors. Please continue to send ideas, questions, corrections, improvements, etc to @rod on Twitter. If you have enjoyed reading, please tell a friend! If you want to find out more about Co-op Digital, follow us @CoopDigital on Twitter and read the Co-op Digital Blog. Previous newsletters.

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easyfoodnetwork · 4 years

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Restaurant Gift Cards Could Ultimately Be Bad for Business

279photo Studio/Shutterstock

For restaurant owners reopening their doors in a depressed economy, the “interest” on these loans can be steep

Everything was still more or less normal in San Francisco when Reem Assil opened a second location of her bakery, Reem’s California, in early March. Just a week later, San Francisco issued a shelter-in-place order in response to the coronavirus pandemic — a necessary precaution that, for Assil, led to a devastating drop in sales when she needed them most. “We had to figure out, originally, how to go from one to two locations,” Assil tells Eater. “And then it was how to save two locations in different ways.”

Assil initially encouraged her customers, especially regulars who frequented the bakery’s Oakland location, to purchase gift cards to keep both bakeries afloat. “The gift card strategy made sense for us in the beginning, because we know our business thrives off the regulars that go there,” she says.

Facing massive losses in foot traffic and sales, restaurateurs across the country have turned to gift cards as an emergency stopgap measure. For customers who miss their favorite restaurants, buying a gift card is a way of showing support for local businesses without getting anything in return — at least for now. Well-meaning volunteers have compiled lists of restaurants offering gift cards to make up for lost revenue; companies have made headlines for purchasing tens — or hundreds — of thousands of dollars in restaurant gift cards and distributing them to their employees. But as some cities even gear up to reopen in the coming weeks, Assil and others in her position are quickly discovering the limitations of the gift card strategy.

“There’s only so much cash flow you can get from gift cards,” Assil says. Initially, gift card sales brought in $500 to $1,000 a day, but that revenue quickly plateaued. “We need that money now for the cash flow, but we’ll also need it when we reopen our doors at a full capacity and have to rehire folks and get all that up and running.”

Gift cards essentially function as no-interest microloans — small low-interest loans, usually considered a form of philanthropy. Instead of traditional banks or nonprofit creditors, though, pandemic gift cards serve as loans from customers to restaurant owners. Those loans come due whenever social-distancing measures are relaxed and a customer elects to redeem. In the short term, gift cards can be lifesaving for cash-strapped restaurants: They can drive enough revenue to close out a payroll cycle or be used toward rent. Gift cards may give restaurant owners an immediate sense of security, but ultimately, they could also mean less cash flow down the road — especially once restaurants reopen and people decide to redeem the gift cards they purchased. For restaurant owners looking to reopen their doors in a depressed economy, and after months of financial strain, the “interest” on these loans can be steep.

“People’s incomes and livelihoods are all over the place,” Valeria Taylor, the owner of Loba Pastry and Coffee in Chicago, told Eater. “We’re kind of a luxury item — coffee and pastry are not necessities. That’s what makes it a grim outlook at the end of this.”

After Illinois instituted a shelter-in-place order, Taylor closed up shop for two weeks despite her bakery being considered an essential business. The goal was to reevaluate how to stay open in the long run, she says, and she initially encouraged customers to purchase gift cards to help keep the business afloat. “I didn’t know how long I was going to be closed. The way I explained it to people was that the gift cards were going to be helpful — they were an immediate Band-Aid,” she says. “They were going to help me finish a regular payroll period for now and have something to look forward to in the future.”

Taylor says the gift cards helped her make payroll while the bakery was closed, but she stopped promoting them after just one day. Part of the problem was that she didn’t have a pre-existing gift card infrastructure. Instead, customers sent her the funds via Venmo. “I don’t really do gift cards regularly,” she says. “The gift cards that we had, they were just gift certificates we would write in.”

There’s also the issue of staying open for much longer. Most of the bakery’s income came from regulars — people who would pick up a coffee and pastry on their way to work in the mornings. Now that everyone is either working from home or completely out of work, that customer base has dried up. “I didn’t promote [the gift cards] after the first time I posted on Instagram because I was very uncertain about the future of the shop altogether,” Taylor says. “A gift card is almost like a promise that we will be open again, and I don’t know if that’s going to happen. We’re open for now, but I don’t think this is over — and there’s no guarantee we’re going to survive this if no aid is given to us.”

People who want to support their favorite restaurants by buying gift cards may be out of luck if the business ends up closing for good, and restaurant owners may not want to take the risk of angering their former customers by selling gift cards they don’t know they’ll be able to fulfill given the circumstances. A 2010 consumer protection rule imposed limits on gift card fees and expiration dates, but customers have little recourse if the restaurant or business that issues their gift card shuts down altogether.

Small local chains are also feeling the squeeze. Jason Wang, the CEO of New York City mainstay Xi’an Famous Foods, told Eater the government solutions proposed thus far — including low- or no-interest loans — have been lacking. “[W]hat’s lost is lost, it’s not like we in the restaurant industry can get back the lost sales that we missed ever. That time has passed, and we will forever carry the lull on our financials,” Wang said via email.

Xi’an isn’t offering gift cards at all, Wang said, because it doesn’t have an active gift card system, “nor any staff to implement one.” Instead, the chain has come up with other ways to raise revenue, including selling its chile oil packs online. Wang said Xi’an sold $27,000 worth of chile oil packs the first weekend alone, $8,000 of which covered shipping. The chain will soon roll out “a limited release of noodle meal-kits” so people can recreate its dishes in their homes, he said.

Assil, too, has come up with new ways to keep her restaurants afloat as the pandemic continues. Reem’s has begun selling merch, and the bakery’s Oakland location has fully shifted to a commissary kitchen model, where nonprofit organizations like World Central Kitchen order meals in bulk and distribute them to people in need. Though the commissary kitchen meals are being sold more or less at cost, the partnership is providing enough revenue to keep some people working. The merch, meanwhile, is a more secure source of cash flow than gift cards. The costs are both fixed and up-front: restaurant owners have to pay for supplies and, in some cases, shipping, but there are no additional expenses down the line. The bakery’s San Francisco location has also introduced new menu items designed by employees, with the profits benefiting the businesses’ employee relief fund.

“We’re brainstorming other strategies beyond gift cards that don’t rely on this existing model,” Assil says. “Because it’s like, we don’t know what’s going to happen at the end of this. We hit this sobering reality check somewhere in the middle of all this that we may not go back to the way things were, and pretending that it’s going to be business as usual after this doesn’t feel like a very sustainable way of galvanizing support.”

Still, other restaurant owners have embraced gift cards, even though they acknowledge they aren’t a cure-all. “It’s not a lasting solution — it’s just one thing we can do,” says Ravi Kapur, the chief owner of Liholiho Yacht Club in San Francisco. “Yes, it’s not perfect. If everybody came in the day we opened and the only guests in the gift cards restaurant were using gift cards, yeah, that’d be an issue. But we’re not planning for that to happen.”

Kapur says Liholiho had high gift card sales even before the pandemic and saw a surge immediately after San Francisco’s shelter-in-place order was announced in mid-March. The restaurant is currently offering customers 25 percent off all gift cards.

For Kapur, gift card sales are both practical and symbolic. “It showed that people wanted to support in some way and didn’t know how,” he says. Once the restaurant does reopen, the funds brought in by the gift cards will serve as initial runway. But ultimately, they’re a show of goodwill that will help keep his restaurant on “life support.”

Assil agrees. “It’s more symbolic than anything else, people buying gift cards,” she says. They bring in much-needed cash flow, but they’re more of a sign that a restaurant has a dedicated following than a guaranteed source of income in a worsening economic climate.

“The gift cards are not going to save us,” Kapur says. “When we come out on the other side of this, in some form, we’re not going to be like, ‘Wow, we’re in such a good position because of the gift cards sales.’ It’s like, ‘We’re not in a worse-off position.’”

Gaby Del Valle is a freelance reporter who primarily covers immigration and labor. Her work has appeared in Vox, The Nation, The Baffler, and other publications. She’s the co-founder of BORDER/LINES, a weekly newsletter about immigration policy.

from Eater - All https://ift.tt/3fj6jKS https://ift.tt/2zZGyyZ

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For restaurant owners reopening their doors in a depressed economy, the “interest” on these loans can be steep

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