Brand Expansion & Growth Strategy | Atul Sood - Kitchen United
Aug 24, 2021 ·
46m 21s
In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Atul Sood, the chief...
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In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Atul Sood, the chief business officer of Kitchen United, to explore successfully creating and implementing a growth strategy in the restaurant and hospitality industry.
“We focused the business quickly on restaurants… and then we realized we needed to have a facility for onsite ordering,” says Sood. “We’ve gone from there to having six sites, and we’ll be opening another twelve to fourteen sites this year.”
Founded in 2017, Kitchen United was designed to support restaurant takeout, delivery, and catering via dark kitchens. The GV-backed startup has helped countless restaurants expand their consumer base for off-premise dining.
“You only staff the cooks. We take care of everything else: cleaning, sanitation, running of food to the delivery driver or customer, manning the front of house, receiving food products, managing technology, managing the co-marketing,” adds Sood. “It’s really a CapEx, time, and labor-light way to expand.”
Listen to the episode to learn more about Kitchen United’s expansion plans!
show less
“We focused the business quickly on restaurants… and then we realized we needed to have a facility for onsite ordering,” says Sood. “We’ve gone from there to having six sites, and we’ll be opening another twelve to fourteen sites this year.”
Founded in 2017, Kitchen United was designed to support restaurant takeout, delivery, and catering via dark kitchens. The GV-backed startup has helped countless restaurants expand their consumer base for off-premise dining.
“You only staff the cooks. We take care of everything else: cleaning, sanitation, running of food to the delivery driver or customer, manning the front of house, receiving food products, managing technology, managing the co-marketing,” adds Sood. “It’s really a CapEx, time, and labor-light way to expand.”
Listen to the episode to learn more about Kitchen United’s expansion plans!
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