Deepti Nanda started Mom’s Kitchen in 2019 for providing lunch solutions to corporate offices and institutions. It is a cloud kitchen which started with 36 meals a day and quickly grew to 2,700 meals a day
One cannot overstate the importance of hygiene in a food related business – whether it is a regular restaurant or a cloud kitchen. Maintaining proper hygiene is a social and moral responsibility as improper hygiene might affect the health of the workers and the customers adversely. Also, lack of hygiene can quickly tarnish the image of the cloud kitchen in question and it may end up losing business. All the hardwork, effort and capital that you have invested in the business would be good for nothing if you end up failing on the touchstone of hygiene.
Since the staff plays a significant role in maintaining the hygiene, as a cloud kitchen owner, one needs to have a separate set of guidelines included in the restaurant’s SOP. But before we dig into the specifics on how to maintain a hygienic cloud kitchen, let us first understand why it’s essential to adhere to hygiene standards.
Running your own food service business is a constant dichotomy. It can be incredibly rewarding, but it’s also intensely demanding – especially when it comes to food safety responsibilities. The moment you shift your focus elsewhere, a bunch of hygiene related issues will mushroom up out of nowhere.
