Former COO of RedDoorz Founded DishServe, Facilitating Home Kitchens to Grow Business

The pandemic has created a change in the way customers behave in ordering on line -- including in terms of increasing intensity, which is expected to persist even after the pandemic ends. Thus, creating great opportunities for players who are in contact with food delivery or F&B spaces to develop and grow faster. This opportunity that DishServe is trying to work on.

To DailySocial, DishServe Founder & CEO Rishabh Singhi revealed DishServe is a network of assets ghost kitchen present during the pandemic. With affordable prices and diverse menu choices, they offer customers a choice of food online.

"Initially the idea arose after seeing many friends whoposts on social media about cooking at home and selling food. But in most cases, they are unable to sell outside of friends and family due to operational issues, marketing costs and others. To be enablers to bridge home kitchens to become sustainable businesses, we help them standardize operations, equipment and more to become part of the network ghost kitchen DishServe" said Rishabh.

Having previously served as COO at RedDoorz for almost 5 years, Rishhabh then decided to build a new business targeting the culinary industry. Asked about the reason, he emphasized that it was the right time to leave RedDoorz. Rishabh also mentions he likes to build something new.

Bantu brand create distribution point

DishServe uses underutilized home kitchen facilities or kitchen assets as part of the network to act as a remote distribution point for brand F&B. As marketplace, DishServe makes it easy for owners brand to grow at no fixed cost through DishServe's infrastructure.

In addition, home kitchens can also earn additional income by acting as remote distribution points. Thus helping customers who love the brands affiliated with DishServe, easily get their food delivered in under 10 minutes from over 100 DishServe kitchen level locations. In particular, these kitchens can also be accessed through the food ordering application in the application Gojek, Grab, Shopee, and Traveloka.

Currently DishServe has white label brands (also called DishServe), which allows them to keep their infrastructure running and monetize it ahead of food sales. However, value proposition DishServe's core is helping F&B brands grow by accessing over 100 locations ghost kitchen throughout Jakarta without set-up costs or fixed costs.

"By placing brand to demand and good marketing, DishServe can ensure that the infrastructure used can be utilized. DishServe earns commission from F&B prepared over the network ghost kitchen us," said Rishabh.

Fundraising plan

DishServe is currently collaborating with several cloud kitchen. Although it doesn't place DishServe as a competitor to the cloud kitchen, but more to a different segment than the choices that most people then apply cloud kitchen.

"And we can actually be a good value-added service for brands that are already customers cloud kitchen by expanding their range for their menu item selection, as if we were the 'express/lite counter' for brand that," said Rishabh.

To accelerate business growth, DishServe continues to provide opportunities for interested investors who share the same vision to provide input and support. Currently DishServe claims to be in the process of raising funds which are expected to accelerate business growth and add more brand to join. No further mention of the investors involved in the fundraising activity.