- For Egyptians, ordering food from a local restaurant is nothing novel. The country’s restaurant market is thought to be worth $17 billion annually and while most orders are placed over the phone, online food delivery sales have been on the rise. The steady increase in the local market has led to the emergence of a new crop of cloud kitchens, looking to carve out their niche in the global cloud kitchens sector, set to be valued at $230 billion by 2025 and close to $1 trillion by 2030.
Launched in 2022 by Rania Reda and Mo’nes Sadeq, Brito Cloud Kitchens owns and operates a series of smartly distributed, and fully operated Cloud Kitchens all over Egypt helping international brands to expand their presence and delivery to the Egyptian market in no time and with minimum investment.
The market boasts different forms of cloud kitchens, with Kitchen as a service (KaaS) remaining the most popular. A recent entrant to the space is Brito, a multi-brand KaaS startup that was launched early this year by Rania Reda and Mo’nes Sadeq.
Brito relies on the “hub and spoke” model to achieve consistency in the quality of food provided by its brand partners. It utilises a high-volume, shared-space commercial kitchen that acts as a hub where food is semi-prepared and then shipped to satellite kitchens, or spokes, scattered across East Cairo to be finished and packaged for delivery.
Using a newly-raised $1.25 million round, the startup is looking to double down on its kitchen technology, grow its delivery fleet as well as expand its presence in Cairo.
“Over the past two decades, I have been working on developing software systems for F&B brands, and found out that there are still a lot of gaps in the foodservice sector due to the ever changing consumer behavior, and these gaps only became more visible with the Covid-19 crisis,” says Reda.
As the sharing economy continues to take hold in multiple sectors in Egypt, F&B brands have largely fallen behind according to Reda.
“The cloud kitchens model stood as a part of the sharing economy, defined by the utilisation of existing resources. We started Brito so we can reshape the industry by making it more profitable for restaurants to open up and expand using technology-led tools to improve scalability,” she adds.
The industry, however, remains at the early stages of development due to the relatively low volume of online food delivery sales when compared to offline and delivery logistics challenges such as traffic congestion as well as the difficulty of obtaining a licence, which has led to a number of cloud kitchens to operate out of locations that may not be appropriate to run commercial kitchens.
Similar to other cloud kitchens operators, Brito is not only relying on deliveries coming through online
