Cloud kitchens
Cloud Kitchen Setup Checklist for India: From Licence to First Order
· 7 min read
A cloud kitchen has no dining room, so every rupee goes into food, packaging and delivery. That makes the setup details matter more. Use this checklist to avoid the usual first-month surprises, and confirm licence requirements for your city with the local authority or a consultant, because they vary.
1. Registrations and licences
Food businesses in India generally need an FSSAI licence or registration, and many need a trade licence, fire safety clearance and a GST registration depending on turnover and state rules. Start these early because approvals take time.
- FSSAI registration or licence for the kitchen address
- GST registration if you cross the threshold or sell through aggregators that require it
- Local trade or health licence as required by your municipality
- A business bank account and a UPI or payment gateway setup
2. Kitchen layout and equipment
Design for the few dishes you will sell most, not for a long menu. A short menu cuts prep, wastage and mistakes.
- Separate stations for prep, cooking and packing
- Cold storage sized for your fastest-moving ingredients
- A thermal printer at the pass for KOTs and packing slips
- Packaging that keeps food hot or crisp for a 30-minute delivery
3. Design the menu around cost
Cost every dish with a recipe before you set a price: ingredients, packaging, and your share of aggregator commission. Dishes that share ingredients reduce wastage.
- Aim for 15 to 30 items to start
- Calculate food cost % per dish and set a target
- Add combos that raise the average order value
- Mark items sold out quickly when stock runs low
4. Channels and aggregator onboarding
Most cloud kitchens sell through aggregators first and add their own website or WhatsApp ordering later. Onboarding takes time and listing quality drives orders, so prepare good photos, accurate prep times and consistent descriptions.
5. POS and order flow
Orders from several channels need to land in one queue so the kitchen does not juggle tablets. Look for a POS that puts counter, website and aggregator orders on one kitchen board with timers, and that deducts stock from recipes on every sale.
6. Numbers to watch in month one
Track a few numbers daily rather than a long report.
- Orders per day and average order value
- Food cost % overall and for your top five dishes
- Aggregator commission as a share of sales
- Late and cancelled orders
- Wastage logged in rupees
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