ALKHOBAR: With delivery now dominating the food game, Saudi entrepreneurs are rethinking how restaurants operate and how kitchens can do more with less.
From asset optimization to rapid brand launches, the cloud kitchen playbook is getting sharper. For Saudi entrepreneur Faris Al-Turki, the move to cloud kitchens wasn’t about chasing a trend; it was about unlocking the full value of what already existed.
“We invested millions into the branch,” said Al-Turki, founder of Faris Breakfast. “But it was only used in the mornings. So, we asked: Why not turn it into a cloud kitchen the rest of the day?”
That shift, using idle kitchens to launch virtual brands and serve new segments, has opened up a path to increased revenue without new real estate.
“Even if it adds a bit of cost,” he said, “our fixed costs are already there. So we might as well expand — different meals, different audiences, same kitchen.”
