This M'sian Entrepreneur Is Helping Restaurants With Under-Utilised Kitchens Earn Money

Restaurants can expect to make an additional RM1,000 to RM3,000 per day.

Cover image via eatwhatnxt

This Spotlight is sponsored by Cravito Group.

Cravito Group, the parent company of MyeongDong Topokki, recently launched eatwhatnxt – a service that helps Malaysian restaurants make more profit from their under-utilised kitchens

Image via eatwhatnxt

Cravito Group CEO and MyeongDong Topokki founder Vincent Lua is a local entrepreneur who has been constantly innovating and staying on the forefront of the F&B industry.

Back in March, at the start of the Movement Control Order, Vincent quickly pivoted and ramped up MyeongDong Topokki's delivery service. To cater to online demands, they launched their first cloud kitchen, an outlet that provides only delivery or pick-up services. They also introduced MDT Apron, a home-cooking kit that allowed Malaysians to prepare their favourite Korean meals at home.

With eatwhatnxt, Malaysians restaurants can turn their unused kitchen equipment into a new revenue stream. That means generating more profits with no additional costs or capital!

Image via eatwhatnxt

In 2020, many restaurants have had to adapt to cater to the demand of online delivery. For instance, some restaurants have downsized their menus or taken out items that don't travel well. However, this means that restaurants are left with lots of kitchen equipment that aren't being fully utilised – some of this equipment may even cost thousands of ringgit.

What eatwhatnxt aims to do is to help Malaysian restaurants boost their income by converting these under-utilised kitchen equipment to be used for new virtual restaurants.

For instance, if an existing restaurant has a range of deep fryers that aren't being used, they can now be used for a new virtual restaurant selling Korean fried chicken. This virtual restaurant would only be found on food delivery platforms, with no physical storefront or seating.

In essence, the restaurant can have an additional stream of income without putting in additional capital. It will still run in the same kitchen, at the same rental, with the same number of staff. Pretty cool, right?

The great thing about eatwhatnxt is that it follows a quasi-franchise business concept, and gives restaurant operators a variety of existing virtual restaurant brands to choose from

Image via eatwhatnxt

When you come on board eatwhatnxt, they will let you choose from a list of virtual restaurants and provide you the recipes. Currently, the offerings are inspired by Cravito's Group own repertoire of recipes, but will soon expand into other cuisines.

1. Ado-Rabowl:
Bibimbap (Korean mixed rice)
2. Rice Society: Deopbap (Korean rice bowls)
3. Souperlicious: Ramyun and Jigae (noodles and stew)
4. Eo’ Garage: Eomuk (Korean fish cakes)
5. Tacology: Tacos
6. Monster Cheese: Chez Jeu Corn Sausage
7. Bun Barons: Beogeo (Korean burgers)
8. D’Platform: Desserts
9. Wingin’ It: Korean Fried Chicken
10. Rolly Polly: Kimbap (Korean rice roll)
11. MDT Kape: Drinks
12. CargoStreet: Korean Street Food

According to eatwhatnxt founder Vincent, restaurants can expect to make an additional RM1,000 to RM3,000 per day for each virtual restaurant brand

Image via eatwhatnxt

Depending on the kitchen equipment available, eatwhatnxt will advise restauranteurs on the type of virtual restaurant they should be launching.

"Through the data we’ve collected from MyeongDong Topokki, we can suggest the right brand for your new virtual restaurant and the best-selling item in your specific region or area," shared Vincent.

Another upside is that restaurants won't need to hire additional hands, because the team at eatwhatnxt will help train existing staff on how to manage the new virtual restaurant, in tandem with the current restaurant.

Image via eatwhatnxt

Ultimately, Vincent hopes that eatwhatnxt will help local restaurants thrive and make more money without having to invest in additional kitchen equipment or resources

Image via eatwhatnxt

"I believe this concept will be widely accepted in Malaysia because the majority of Malaysia’s restaurants are under-utilised. Our Virtual Restaurant brands are proven and it’s easy for an existing restaurant to implement it with lower cost and risk," said Vincent.

eatwhatnxt is currently open to restaurants within Klang Valley, with plans to expand to other regions in the near future

To find out more information, email them at [email protected] or follow them on Facebook.

You can also get in touch with Vincent on these social media platforms today!

Facebook | Instagram | LinkedIn

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