Singapore startup to open ghost kitchens globally

Singaporean foodtech firm TiffinLabs is creating an international network of ghost kitchens based in more than 1000 locations across the US, Europe and Asia.

The move is designed to take advantage of the rapid global transformation and growth of the online food-delivery market, with the kitchens rolling out progressively from the last quarter of this year following 12 months of negotiations.

According to material released by the firm, the traditional restaurant industry – largely structured for dine in – has led to a mismatch between customer demand and the supply of cuisines due to current production capability. TiffinLabs’ solution, focused on creating cuisines linked to consumer needs, is an attempt to innovate in the food delivery and restaurant industry in reshaping the business model and tapping new growth opportunities.

TiffinLabs currently operates nine digital-first restaurant brands out of its kitchens in Singapore, including Publico Pastabar and Hureideu – Korean Fried Chicken, as well as soon-to-be-launched Singapore Makan.

“Singapore is known globally for its quality standards and as a food lover’s paradise, with its wide mix of local and western foods,” said Tiffin Labs founder & chairman Kishin RK, “and TiffinLabs looks forward to sharing this globally.”

TiffinLabs will leverage its AI-driven kitchen operating and management system across its network to deliver an international menu from digital-first restaurant brands, with a potential reach of more than 15 million households. The team also harnesses data analytics to identify food trends and changing consumer preferences while optimising its supply chains with local smart kitchens to fill gaps in delivery zones.

“What customers get when they order food for delivery is dramatically different from a dine-in experience,” said Kishin. “By enabling over 1000 kitchens for delivery-focused operations globally, we are making food ordering relevant for the future, at scale. In the next three years we see two very different winners in this space – the local niche specialty cuisine player that can create value through distinction for a specific segment of the market.


“The other will be global delivery businesses which will scale brands and menus with suppliers and delivery platforms and invest in innovation specifically to create food for delivery, reinventing customers’ experience of in-home dining.

“As someone who has been in this industry for the last 10 years, I strongly feel that the value of real estate and the monetisation capability of its adjacent business models will be determined by how well it integrates into the digital economy. Our business aims to help all players in the food industry tap into the growth of this sector.”

The online food delivery market is expected to more than double to US$200 billion by 2024.

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