Berrykitchen Inaugurates New Kitchen

The online catering service Berrykitchen today inaugurated their new kitchen in the Tanjung Duren area of ​​West Jakarta. The startup, founded by CEO Cynthia Tenggara and COO Ivan De Putra, is expanding its services by occupying a new building which has an area of ​​811 square meters with a production capacity of 2000 servings per day and accommodates around 170 operational employees and staff. back office.

“Previously our kitchen was located in a residential area, making it difficult for us to operate freely. With this new building, we can produce 24 hours a day with 50 teams every day to meet customer needs,” said Cynthia.

Since the beginning of 2016 the whole team Berrykitchen has started its activities in a new kitchen which the construction process took 4 months. This kitchen consists of seven different rooms, namely dessert, dimsum, vegetable, butter, hot kitchen and quality control.

"We want to provide a menu that is not only quality but also clean for customers, for that we have separate rooms so that all employees can work with focus and food hygiene is maintained," said Cynthia.

Apart from serving delicious and varied cuisine, maintaining hygiene standards is one of the main challenges of the culinary business. Responding to these challenges, Berrykitchen as an actor in the food industry must carry out the correct procedures in handling food.

Updating the site and releasing the mobile app soon

Currently Berrykitchen can only be accessed on the desktop and mobile site. Within the next 2 to 3 months, Berrykitchen plans to release a mobile application on the iOS and Android platforms. Meanwhile, the display on the desktop and on the mobile site has also been updated.

There are 3 menu options that customers can choose from on the Berrykitchen site, including: Daily Catering, Ready To eat and Ready To Cook. For payments at Berrykitchen, there are two options, namely using points or Cash on Delivery (COD). Payments are made using a point system so that users are required to have an account and purchase a certain amount of credit points.

For example, with IDR 260 thousand users can buy 50 points or the equivalent of 10 lunch menus. With the use of these points, customers can customize the menu according to their taste or choose 15 menus every day. For customer point credit transfers, Berrykitchen has only recently collaborated with BCA.

“We deliberately offer a point system for Berrykitchen's daily catering customers. Meanwhile, Ready to Eat and Ready to Cook can make payments using the COD system," said Cynthia.

In order to provide excellent service, namely food that is clean, fresh and kept warm every day, Berrykitchen is still limiting the reach of its service delivery area, however, in order to answer existing requests from Jakarta residents who are still unable to get Berrykitchen services, expansion and expansion of reach is also will be the plan of this 2016 Berrykitchen.

"One of the solutions that we plan to realize is by making a remote kitchens in strategic locations throughout the Jakarta area. The focus of Berrykitchen, of course, is office areas and big cities,” said Ivan De Putra

Target 6000 servings every day end of 2016

On the occasion of the inauguration of Berrykitchen's new kitchen, David Tjokro, from Sovereign's Capital, as the VC who provided funding for Berrykitchen was also present. mid 2015 then. David saw great potential in Berrykitchen. It is hoped that with the construction of this new kitchen, it can spur the work spirit of the Berrykitchen team, increase the number of sales and of course increase the number of customers.

“Since the first time I met Cynthia, I have seen the dedication and great potential in the business that Cynthia has started. Thus, I am optimistic that Berrykitchen can become the number one online catering and of course the best in Indonesia,” said David

David also added that the business model offered by Berrykitchen is very unique and certainly interesting and can be developed beyond just online catering among existing competitors.

Currently, 70% of food deliveries are still carried out by Berrykitchen's internal team, while 30% rely on third-party logistics personnel. In the future, apart from increasing the number of delivery teams, Berrykitchen also has the ambition to increase production in the kitchen every day to 6000 servings.

"We are aware that currently there are many competitors who are playing in the same field as us, we also welcome the presence of other competitors, on the other hand Berrykitchen will continue to strive to provide more and the best service for all customers," concluded Cynthia.