{"id":701616,"date":"2026-05-12T00:00:00","date_gmt":"2026-05-12T00:00:00","guid":{"rendered":"https:\/\/enterpriseam.com\/egypt\/?p=701616"},"modified":"2026-05-12T12:17:40","modified_gmt":"2026-05-12T12:17:40","slug":"part-two-youre-thinking-of-starting-your-own-cloud-restaurant-now-what","status":"publish","type":"post","link":"https:\/\/enterpriseam.com\/egypt\/2026\/05\/12\/part-two-youre-thinking-of-starting-your-own-cloud-restaurant-now-what\/","title":{"rendered":"Part two: You\u2019re thinking of starting your own cloud restaurant \u2014 now what?"},"content":{"rendered":"

\ud83e\uddd1\u200d\ud83c\udf73 Earlier this week, we explored the \u201cwhy\u201d behind the rise <\/strong>of cloud kitchens in Egypt<\/strong> \u2014 from the low-overhead appeal of the delivery-only models to the post-pandemic shift in dining habits. We tackled the foundational hurdles of owning your brand narrative and the necessity of testing, even when that means realizing your authentic concept might need a local pivot. But while a solid vision and a validated menu get you through the door, they won\u2019t keep the ovens hot or the orders flowing without a proper backbone.<\/p>\n

In the second and final part of our guide<\/strong>, we\u2019re diving into the \u201chow\u201d of making your virtual storefront a reality \u2014 how to navigate the red tape, build up the capital you need to survive the zero-revenue phase, and explore digital-first marketing strategies.<\/p>\n

Missed the first part?<\/strong> Check it out <\/a>here<\/a><\/a>.<\/p>\n

The logistics <\/p>\n

Figure out your resources: <\/strong>If you\u2019re signing with a cloud kitchen provider, you likely won\u2019t have to worry about resources \u2014 though that is contingent on the provider\u2019s business model. Some may handle everything from start to finish, and others may leave you with gaps you\u2019ll have to fill. That may include staffing, ingredient sourcing, and marketing. If you\u2019re going solo, finding a location for your kitchen would be a top priority. <\/p>\n

Get comfortable with red tape: <\/strong>A cloud restaurant is essentially a restaurant as far as logistics are concerned. But be warned: this will likely be the most difficult phase. You\u2019ll need to obtain an operating license and a commercial license and ensure all health and safety procedures<\/a> are met. Having counsel is pivotal at this stage. \u201cHire someone with experience \u2014 someone who knows what paperwork is required [for a restaurant]. Since you don\u2019t have to worry about what color the tables will be, you need to focus on your operating procedures and have everything well-documented,\u201d chef Wesam Masoud, founder of The Food Lab, tells us.<\/p>\n

Break your piggy bank: <\/strong>Cloud restaurants may be more cost-efficient, but they\u2019re not pro bono. Assuming you\u2019re running the show independently, having apt capital \u2014 enough to cover your expenses for an extended period of time \u2014 is your safety net. While there\u2019s no formula \u2014 and while every venture calls for a different amount of capital depending on its scale and nature \u2014 you need to be able to pull from an emergency fund.<\/p>\n

\u201cYou need to get an example of how much it's going to cost you in a month. That includes your rent, your electricity, your labor costs, and other utilities<\/strong>,\u201d Masoud says. \u201cHow much food is going to move through your restaurant every day? How much beef will turn into burgers? What is your estimated food cost on a daily or monthly basis?\u201d Having these estimates mapped out is key to running a successful business, according to Masoud.<\/p>\n

Then, \u201cyou take <\/strong>[your total monthly cost]<\/strong> and you say, \u2018Listen, I'm going to spend; I'm going to make zero money. I will not have a single customer for six months.<\/strong> How much is that going to cost me?\u2019 That's how much money I need to have in the bank.\u201d Masoud adds. Chef Perihan Saleh, founder and head chef at Gracias, concurs, noting that it took her almost three years for her restaurant to start covering itself, owing its survival to her emergency fund.<\/p>\n

\n

Spreading the word<\/p>\n

Embrace your inner social media guru: <\/strong>Now that logistics are covered and the gears are turning, you\u2019ll need to get the word out on your restaurant, and if you don\u2019t, it\u2019ll all have been in vain. Given that your restaurant exists in the clouds, so do your customers. Social media<\/a> is your number one priority \u2014 both paid and organic content.<\/p>\n

For this, you\u2019ll need to hire a professional GenZ\u2019er <\/strong>\u2014 or someone who speaks<\/a> Gen Z fluently. \u201cYou\u2019re also going to want to reach out to influencers,\u201d Egyptian F&B consultant Omnia Adel notes. Chef Saleh adds that when reaching out to influencers<\/a> or potential partners, you\u2019ll want to go the extra mile and make sure every interaction is personalized. When you\u2019re starting off, every single interaction \u2014 regardless of how minuscule it may seem \u2014 is what builds your brand image in the minds of consumers, Saleh explains.<\/p>\n

Know your customer touchpoints: <\/strong>Is your customer finding you on social media? Make sure your branding and your presence speak to your offerings. Are your customers ordering through your own website? You\u2019ll need to invest<\/a> in making sure it functions seamlessly. Weirdough founder Hussein Sabry recalls investing in his website in the platform\u2019s earliest stages, noting how \u2014 aside from streamlining operations \u2014 it added to the business\u2019s credibility.<\/p>\n

Don\u2019t stop at digital spaces, however.<\/strong> As Sabry tells us, \u201cWord of mouth is the strongest marketing tool you could utilize.\u201d To get the word going, you don\u2019t necessarily need to syphon all your conversation starters through social media. Getting the word out in person could be as easy as throwing your food in the trash\u2026 yes, you read that right.<\/p>\n

Chef Masoud recalls a peculiar instance in which Red Bull would purposely <\/strong>throw<\/a><\/strong> its cans in recycling bins across London.<\/strong> What ensued was passersby subconsciously registering that Red Bull must be a popular drink if so many used cans were being disposed of. Somehow, perhaps magically, sales rocketed. Masoud himself took a page out of Red Bull\u2019s energizing book for his own ventures and saw similar results. TLDR: you can\u2019t go wrong with a guerilla marketing stunt<\/a> or two.<\/p>\n

Delivery apps reign supreme: <\/strong>Being present on popular delivery apps is a privilege to which many great restaurants owe their success \u2014 but it comes at a hefty price, one you\u2019ll want to pay. Popular delivery applications like Talabat<\/a>, El Menus<\/a>, and Instashop<\/a> host a comprehensive catalogue of restaurants, and you might be losing out on many potential customers out there if you opt out. \u201cThese [aggregators] are essentially a storefront, and you\u2019re paying for digital real estate,\u201d Masoud tells us. The catch? They\u2019ll be taking a hefty cut<\/a>.<\/p>\n

\n

Be ready to pivot<\/p>\n

Embrace change: Stagnation is death in the F&B industry, according to Sabry. <\/strong>The entrepreneur highlights the importance of understanding where you\u2019re standing on the product cycle. \u201cIf things start going south, you need to ask yourself why. Why am I fading away? Why is the revenue I had a month ago not the same today? Why has feedback taken a dip?\u201d Sabry suggests \u201cchanging things up\u201d every now and then \u2014 be it through new menu offerings or otherwise. <\/p>\n

As such, feedback proves essential not only upon launch but consistently throughout the business\u2019s existence. <\/strong>\u201cSo many cloud restaurants pop up and receive a great [amount] of hype only to fade away because of their failure to adapt,\u201d he notes.<\/p>\n

Embrace (and expect) failure: <\/strong>Not pessimism, but realism. The truth is, regardless of how carefully calculated your every move may be, things are still very likely to go awry. However, to embrace failure is not to indulge it. You should always be on the lookout for the faults in the system \u2014 address them, amend them, and repeat. If all else fails, go back to the drawing board and start all over again.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the second and final part of our guide, we\u2019re diving into the \u201chow\u201d of making your virtual storefront a reality<\/p>\n","protected":false},"author":1,"featured_media":701617,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","ep_exclude_from_search":false,"_primary_brand":0,"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7289],"tags":[633,203,12674,7288],"brand":[],"newspack_spnsrs_tax":[],"class_list":["post-701616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-enterprise-guide","tag-enterprisepm","tag-entrepreneurship","tag-food-beverage","tag-the-enterprise-guide","wpautop","entry"],"acf":{"mongo_id":"5deb250a-c599-4600-a00e-73a5114d781f","order":"3","is_powered_by":false,"story_type":"1","photo_url":"https:\/\/ent.news\/2026\/5\/642.jpg","photo_position":"above","homepage_title":"","full_issue_title":"How to start your own cloud restaurant: Part two","related_issue":[701611],"teaser":"In the second and final part of our guide, we\u2019re diving into the \u201chow\u201d of making your virtual storefront a reality"},"yoast_head":"\nPart two: You\u2019re thinking of starting your own cloud restaurant \u2014 now what? 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