LBS x Kitopi
- Mar 1, 2022
- 2 min read
“A typical restaurant in Dubai, pre-covid, made around 40% of its revenue on delivery. Today, that same restaurant because of covid is making 85-90% of its revenue through delivery,” said Bader Ataya, Chief Growth Officer and Cofounder of Kitopi at LBS’s Middle East Insight’s panel.
At 50 kitchens in the gulf, 150 brands, and 4 new brands per market every 2 weeks, Kitopi is well on its way to achieve its mission of satisfying the world’s appetite. “We want to open up to 6 new markets next year, we can’t tell you which ones those are - just stay tuned to our website.”
Ataya noted that there are a multitude of opportunities ahead, not just for cloud kitchens like Kitopi, but the F&B industry as a whole. But, the true winners were the ones who pioneered and were first movers, both titles Kitopi can claim a prize for. “We built SKOS or our Smart-tech Kitchen Operating System, which is our in-house, self-built tech solution. This helps us to scale, monitor, and track the food made to ensure it maintains brand standards.”
Bader also talked about continuously prioritizing the customer and always trying to foresee and deliver what they need, on their terms. “We’ve invested in a CX experience center and consistent training to help with this.”
A larger part of the focus of the event was on how Kitopi, not only survived the pandemic but thrived from it.
Ataya explained that when Covid hit with the initial lockdown, there was a strong reluctance when it came to food delivery, hence, the F&B industry was heavily impacted. “We experienced a significant decline in orders, therefore, enhancing and ensuring health and safety became our top priority.”
He went on to explain how Kitopi installed thermal cameras and AI tech to help their people keep a check on their health in the kitchens. Kitopi was also one of the first organizations in the Middle East to launch a work from anywhere policy, amidst a pandemic, to protect their mental and physical wellbeing.
To hear more of Bader’s talk with LBS, check out the full video!
This collaboration between LBS and Kitopi sounds really exciting! Combining innovative cloud kitchen solutions with quality food delivery can really elevate the dining experience. Can’t wait to see the variety of dishes they bring to customers!
Kitopi’s rapid adaptation during COVID-19 demonstrates how cloud kitchens and innovative tech, like their Smart-tech Kitchen Operating System (SKOS), enabled them to scale operations, maintain quality, and meet the surge in delivery demand. Wikipedia notes that cloud kitchens, also called ghost kitchens, have reshaped the F&B industry by prioritizing delivery efficiency and customer experience over traditional dine-in models. For food enthusiasts and restaurateurs alike, exploring thoughtfully curated Best Food Menus can inspire ideas that balance flavor, safety, and customer satisfaction.
This post really highlights how the pandemic reshaped dining, with delivery now dominating restaurant revenue, especially in fast-moving markets like Dubai—something that’s echoed globally as online ordering and cloud kitchens expanded rapidly. According to Wikipedia, cloud kitchens (or ghost kitchens) are delivery-only restaurants that optimize for efficiency and scalability, which fits Kitopi’s growth strategy and their SKOS system for maintaining consistent quality across multiple brands. For anyone planning a large gathering or event, it’s also worth exploring convenient food options like olivegarden catering menu to enjoy reliable, crowd-pleasing Italian dishes without the hassle of cooking.
Great insights on the partnership between LBS and Kitopi it’s exciting to see how cloud kitchens are shaping the future of food delivery. The discussion here really highlights how innovation and quality can elevate guest experiences. For a look at how menu structure and offerings can influence customer choices, Panda Express menu is a good example of clear and popular item presentation.
Absolutely — and the same idea applies beautifully to the Outback Steakhouse menu. Just like pairing fresh salads with warm Panera classics, you can create a perfectly balanced meal at Outback by combining lighter options with rich, flavorful favorites. For example, starting with the Aussie Cobb Salad or Grilled Shrimp on the Barbie sets a fresh tone, and pairing it with a hearty steak like the Ribeye or Filet Mignon delivers that satisfying, comforting experience. With Outback’s focus on quality ingredients and bold flavors, your meal can be both delicious and well-rounded — whether you’re dining in or enjoying delivery.