Skope Kitchens Eyes 75-Kitchen Network as Demand Grows for Scalable Food Business Models

As India's food delivery and cloud kitchen ecosystem evolves, Bengaluru-based Skope Kitchens is positioning itself as a key enabler for restaurant brands seeking cost-efficient expansion. Founded by Arvind Krishnan and Tom Mathew, the company operates a kitchen-as-a-service model that provides fully equipped kitchens, trained manpower, technology infrastructure, and operational support, helping food brands scale without significant upfront investment.

Currently operating five facilities in Bengaluru, Skope Kitchens plans to launch 15 additional kitchens in Hyderabad and expand into Delhi NCR, Mysuru, and Ernakulam. The company aims to grow its network to between 50 and 75 kitchens by the end of the year.

According to co-founder Arvind Krishnan, the model helps restaurant brands reduce expansion costs by eliminating capital expenditure on kitchen infrastructure while lowering operating expenses to nearly one-third of traditional setups. He noted that profitability remains a major challenge for food businesses, with delivery aggregators often accounting for a substantial share of revenues through commissions, advertising, and customer acquisition costs.

Data analytics plays a central role in the company's operations, with insights guiding menu optimization, pricing, inventory management, and market expansion decisions. Co-founder Tom Mathew highlighted that strong backend technology systems are essential for maintaining operational efficiency, consistency, and profitability.

Looking ahead, Skope Kitchens sees artificial intelligence and automation playing an increasingly important role in demand forecasting, inventory management, and kitchen operations, helping brands improve efficiency while maintaining customer experience. The company believes growing demand for scalable and asset-light expansion models will continue to drive adoption of shared kitchen infrastructure across India.