28:05

Interview + live kitchen tour with chef Mori (Yaki Zushi). Covers how their cloud-kitchen operates end-to-end: order flow (aggregator orders тЖТ POS тЖТ kitchen TV тЖТ 30-minute SLA for dispatch), brand segmentation (multiple niche brands under one company), packaging & branding as growth levers, inventory practices (Google Sheets + recommendation to hire a dedicated inventory person), POS/tech stack (PadPuja POS integrated with Swiggy/Zomato), and tactical kitchen tips (pasta handling, pre-prep/assembly approach to reduce chef-dependency). Emphasis on scaling via niche brands, standardized recipes/weights, and simple inventory tracking for reliable numbers.

Questions this video answers

30 minutes (kitchen staff must mark orders ready within a 30-minute timeline).

Maintain live daily inventory using Google Sheets (shared) and also use specialized inventory software; hire a dedicated inventory person.

PadPuja point-of-sale, integrated with Swiggy and Zomato.

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