Entrepreneurship Insights from Cloud Kitchen Maverick Janki Bhatt

At ATLAS SkillTech University, we’re excited to delve into the world of entrepreneurship and innovation. Our focus has always been on nurturing the next generation of business leaders who are equipped to thrive in the dynamic landscapes of the 21st century. To underline our commitment, we recently hosted an enlightening Q&A session that sheds light on the journey of turning culinary passion into profitable ventures.

Picture this: a Chartered Accountant who traded spreadsheets for spatulas and calculators for cutting boards. This isn’t a script from a cooking show, but the remarkable transformation of Janki Bhatt, a trailblazing entrepreneur who transitioned from corporate finance to become the founder of two thriving cloud kitchens – “What’s in the Naan” and “Snackie Chan.”

In a candid interaction with Omkar Pandharkame, a respected faculty member of ATLAS ISME – School of Management & Entrepreneurship, Janki Bhatt shared invaluable insights on building a successful cloud kitchen from scratch. This engaging dialogue was part of ATLAS ISME’s mission to engage emerging entrepreneurs in understanding 21st-century business models. And trust us, the session was a goldmine of entrepreneurial wisdom.

Cooking Up a Storm: From Concept to Cloud Kitchen Empire

Janki Bhatt’s journey is an embodiment of innovation and adaptability. What’s even more exciting is that her experiences align perfectly with the entrepreneurial focus here at ATLAS. Her brands, “What’s in the Naan” and “Snackie Chan,” have redefined the cloud kitchen landscape with creative menu planning and a deep understanding of the evolving market.

Janki’s session not only excited our students but also dished out valuable lessons in kitchen economics. The challenges she highlighted, especially when working with cooks instead of chefs, underscored the importance of effective management and staff satisfaction. The secret ingredient? Keeping your team motivated and content, leading to smooth operations and efficient business growth.

Mastering the Menu: Innovation, Practicality and Customer Demand

A key takeaway from the session was Janki’s approach to menu modification. Adapting her offerings seasonally and considering festive demands, she crafts a menu that resonates with her customers. This ability to pivot and innovate while keeping practicality in mind is an art that every entrepreneur should embrace.

Janki’s journey also debunked the myth that cloud kitchens are all profit and no sweat. While they can be profitable, volumes play a pivotal role. She emphasised that scale and profitability are intertwined, and the right balance is crucial.

Embracing Change: The Zomato and Swiggy Revolution

In the ever-changing world of food delivery, Janki had insightful views on the role of platforms like Zomato and Swiggy. She acknowledged that their emergence transformed the way India dines. While their high commissions might raise eyebrows, they were pioneers in changing consumption habits.

Speaking of platforms, Janki’s remarks on cloud kitchens versus dining establishments were intriguing. Despite the digital age, she believes that dining experiences are poised for a comeback. People crave the ambiance and social interactions that dining out offers.

Crafting the Perfect Recipe for Success

So, whether you’re dreaming of launching your own cloud kitchen, transforming a passion into a business venture or simply seeking inspiration from real-world entrepreneurs, remember that every journey starts with a single step, a pinch of creativity and a dash of determination. Just like Janki Bhatt, you can turn your culinary dreams into reality and leave a lasting mark on the world of business.

At ATLAS SkillTech University, we’re dedicated to nurturing such entrepreneurial spirits. The fusion of practicality and innovation, coupled with an unwavering commitment to staff satisfaction, is a recipe for building sustainable businesses in any domain.