Underutilised kitchen solution, Tiny Cloud Kitchens see second brand enter Belgian market amid rapid growth in UK

Tiny Cloud Kitchens, the operator of virtual restaurant brands offering restaurants a way to make back sales lost during the pandemic is adding   more sites as it continues to quickly grow amid changes in shifting consumer habits and uncertainty due to Covid-19. 

Tiny Cloud Kitchens provide restaurants everything needed to reach the increasing number of delivery customers by providing kitchen operators with a collection of trendy virtual restaurant brands, simple to prepare menus and a system to operate them as cloud kitchens, seamlessly adding them into the existing kitchens of restaurants, pubs, hotels or other multi-site operators with spare kitchen capacity.

Both Daddy’s Dim Sum and Humpty’s Dumplings have added new locations in their recent expansion as Harpenden, Esher, Bristol, Aberystwyth and Bridgend have all become home to their first Tiny Cloud Kitchens’ virtual restaurant brands. Plus, their first Belgian site, which opened in Antwerp in January 2022 has now added a second brand to their kitchen following a successful Q1 launch of Daddy’s Dim Sum.

Phikul will be the second brand opening in Belgium, the perfect compliment to Daddy’s Dim Sum. Phikul offers a fun and healthy range of hard to resist pan-Asian snack bites, noodles and street food perfect for sharing, like satisfying and flavoursome Hirata and Bao Buns or their top selling Chicken Katsu Yaki Udon Noodles.

Compared to a traditional food franchise, a Tiny Cloud Kitchens brand involves a fraction of the investment, and because it has excellent intrinsic economics and relies on secondary locations while achieving high street sales, it can pay back the investment in a matter of months as opposed to years.

“We have demonstrated the ability to drive profitable brands with relatively low skilled teams and this has been a huge factor in why we are attracting new partnerships quickly.” – comments founder Philip McGuinness – “We have developed and evolved our menus to suit kitchens with varying degrees of kitchen competencies, as well as limitations such as full-extraction and non-extraction sites.”

McGuinness adds: “All we have created and refined in our operation since we started is now available to existing restaurant operators that want to do it as a cloud kitchen or from an existing restaurant, hotel, pub or other hospitality venue. This model offers them an easier way to create more sales and profits, and because there is almost no investment, it is a risk-free proposition”.

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