"The math is brutal for restaurants today," says Arvind Krishnan, co-founder of Skope Kitchens. "Even brands with outstanding food and loyal customers often collapse under operational costs when trying to scale. We're changing that equation entirely."
The platform's launch announcement has turned heads in the F&B industry with an unprecedented offer: zero-cost expansion across four planned Bangalore locations for its first three brand partners. This bold move signals Skope's confidence in their revolutionary operating model.
"Traditional expansion requires massive capital investment, new staff hiring, and operational headaches at each location," explains Tom Mathew, co-founder. "We've built a system where brands simply plug into our infrastructure and instantly multiply their presence – while maintaining complete control over their brand and recipes."
What sets Skope apart isn't just their expansion model – it's their comprehensive reimagining of kitchen operations. Their infrastructure features AI-powered kitchen management systems that optimize multi-brand operations, a revolutionary central tray system with dedicated hot and cold prep zones, digital delivery integration with smart locker technology, and built-in sustainability features that reduce waste by up to a lot compared to traditional kitchens.
But perhaps most revolutionary is Skope's approach to kitchen culture. In an industry notorious for rigid hierarchies, the company has eliminated traditional status barriers, creating an environment where every team member receives equal respect and opportunities.
"During our global research, studying cloud kitchens from sky to the sea, we saw how operational excellence and workplace dignity go hand in hand," says Krishnan. "Our model proves you can maximize efficiency while treating every team member as essential to success."
With plans to partner with 60 diverse brands in their first year, Skope is already in discussions with several prominent restaurant chains. Their competitive 6-8% royalty structure has attracted particular interest from emerging brands looking to scale rapidly without diluting control.
"What excites me most is the portfolio we're building," Mathew reveals. "From heritage biryani brands to innovative cloud-first concepts, we're creating an ecosystem where great food finds its audience, regardless of the brand's size."
For an industry where 60% of restaurants traditionally fail within their first year, Skope's model represents a potential paradigm shift. By removing the operational barriers to scaling, they're not just helping individual brands – they're potentially restructuring the entire restaurant industry's growth model.
"This is about more than just expanding restaurants," Krishnan emphasizes. "We're creating a platform where food entrepreneurs can focus on what they do best – creating amazing food – while we handle everything else. It's about unleashing the full potential of India's culinary creativity."
