It’s been a difficult year for the F&B industry. Eateries and businesses are struggling to survive now more than ever as a result of the pandemic which has seen the shuttering of thousands of restaurants. With the ever-competitive food market and the increasing operating costs of running a food business, how will restaurant owners evolve to meet the constant demands of the industry?
Syed Saddiq and his team might have a solution to that problem. On 4 March, the Muar MP and his fellow co-founders launched COOX, a culinary co-working cloud kitchen that is designed to support F&B industry operators by lowering their operating costs. Starting up a restaurant in this day and age typically requires one to fork out around RM7,000 – RM10,000 just to cover the costs of the rental. However, COOX slashes more than half of these prices, offering a rental of just RM2,950 – RM5,250 to operators.
How is it different from every other cloud kitchen?
Cloud kitchens have become increasingly popular in Malaysia to adapt to the growing demand for food delivery services. What makes COOX so different?
COOX doesn’t just offer a space for you to run your operations, it also provides vendors with resources, connections, and solutions to suit the needs of your business. The culinary model creates a central place for orders from all your delivery apps and tracks your financial performance in real-time so you can focus on what you do best-making great food!
Rather than going through the hassle of contacting e-hailing and delivery platforms yourself, COOX will handle negotiations with these platforms to ensure that operators are not troubled with high commissions. They believe that by getting all the F&B businesses on board, they will be able to act as one unit, thus lower commissions will be negotiable.
You won’t have to limit your business to just deliveries either as COOX will provide both takeaway and dine-in services. They’re also looking into operating a drive-through service.
“We are ready to partner with F&B operators facing business challenges and can customise revenue sharing models suited to their business circumstances,” said Saddiq during the media launch.
Currently, the culinary ecosystem is offering 26 exclusive cooking suites in their flagship location at Glo Damansara to interested vendors from all business scales ranging from established brands to start-ups.
If you’re interested to find out more, you can contact Ken Lee at 011-2311 2875 or [email protected]
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