There are many benefits, economists recommend that culinary MSMEs join the cloud kitchen
ILLUSTRATION. Workers make cookies for Eid al-Fitr in Kwitang, Central Jakarta, Monday (4/5). The increase in the price of ingredients for making cakes has forced producers to increase the price of pastries for Eid al-Fitr from IDR 70,000 per kilogram to
Reporter: Dina Mirayanti Hutauruk | Editor: Tendi Mahadi
KONTAN.CO.ID – JAKARTA. The concept of a collective kitchen or cloud kitchen turns out to offer enormous benefits for MSMEs. A concept that service providers are starting to develop delivery, such as GoFood, GrabKitchen and Kulina, not only offer opportunities to expand markets but expand markets but also opportunities to maximize profit.
This was conveyed by the Economist of the Institute for Development of Economics and Finance (Indef) Bhima Yudhistira Adhinegara. The analysis is based on his observations during the Covid-19 pandemic, where the prospect of the delivery service was very bright because of the concept. work from home implemented by the government in fact triggered the demand for food delivery services.
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“This is a very solution for MSMEs who want to start a culinary business. Innovation cloud kitchen this is similar factory sharing prevailing in the industry. So this is one manifestation sharing economy and the momentum is very fitting in the era of the pandemic because now many are working from home. The prospect for food delivery is very bright, ”he said, Tuesday (16/6).
Concept cloud kitchen similar to pujasera but the difference is only serving food delivery. Through cloud kitchen, MSMEs remain the owners of the business but receive technology assistance and kitchen facilities from service providers delivery.
Bhima took that into account by joining the concept cloud kitchen , MSMEs that are just starting a business can save on operational costs because the cost components of purchasing equipment and leasing a place can reach 70% -80% of their total investment costs.
By joining in cloud kitchen, MSMEs are less risky, because they are free from the burden of paying rent or renovating buildings, the burden of providing a dining room for those who want to eat food on the spot, being able to serve consumers faster and have ready kitchen infrastructure.
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“They’d better join up with cloud kitchen this is because their existence will not erode the market [UMKM] itself but can give rise to culinary entrepreneurs. Our market is huge, there are 260 million people, meanwhile the entrepreneurial ratio is only 3.1%, ”explained Bhima.
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