Deli – Very Ghost Kitchen
- Maximum Funding Goal
- Minimum Funding Goal
- Maximum Equity offered
16.67% ordinary shares
- Minimum Equity offered
4.76% ordinary shares
0 day(s) to go
The Market Situation
The world including Malaysia has witnessed a tremendous shift in food purchasing patterns. Conventionally, take-away and eating out were the primary modes of food purchase by consumers. However, since the onset of the recent pandemic, this trend has shifted to online food deliveries, tipping the balance more towards consumers staying at their locations and ordering food via their phones or desktops.
Ghost, Dark, Cloud, Virtual, Smart, Commissary and delivery-only kitchens all refer to the same idea: A restaurant that sells meals exclusively through delivery channels. These restaurants offer no physical dine-in experience and instead cater only to customers eating meals at home or office.
Deli-Very Ghost Kitchen (DGK)
Ghost Kitchen has set-up an independent cloud kitchen which is first of its kind, offering multiple known brands & cuisines.
While DGK purchases raw materials, stocks, packaging materials and manages the marketing and promotion, the 5 initial partners (Killiney, Gibble Gabble, Mohammad Chow, LaporBoxCafe & Kolok VS Laksa) offer 5 of their signature food items under the DGK umbrella.
DGK offers multiple choices of cuisines from partner brands which are not available within the localities covered by food delivery providers.
Food delivery providers cover up to 7 km radius only. But with DGK, partner brands can cover larger radius without having to open a new outlet, and yet reach more customers.
Partners brands, well known from other areas, such as Sarawak for example, can utilize DGK services to meet demand without having to open & operate a new branch.
Dato Dr Ramzi bin Mohamad Zubir (CEO)
Dr Ramzi received his PhD in Strategic Planning from the University of Edinburgh. He started his career as an Academician in a College in Malaysia before being roped into the Govt to help with strategy and policy. He left to pursue his passion in business. He is now Chairman of a Franchise Company, a Business Consultant and founder of many successful start-ups.
Yusainy Yusof (COO)
Nicknamed Coach Yus, an experienced coach in F&B and entrepreneurship. Currently a Senior Consultant at DSH Capital Solutions. He is also the Biz-Counsellor of the National Entrepreneurship Institute & Business Specialist at the Center for Entrepreneur Development and Research (CEDAR) under SME Bank. In the field of F&B business. Mr Yusainy has been in business since 2007 and is a co-founder of Tastebuds Eatery & Services which runs a cafe, food kiosk and catering business.
Jamaluddin Ghani (BDO)
Nicknamed Bro Tom, formerly in the financial industry & corporate banker, now a franchise advocate with Franchisebros, a zany franchise consultancy. Having a CFE – Certified Franchise Executive & APFM – Advance Professional Franchise Manager qualifications, with experiences in all levels & aspects of franchising as Consultant, Master Franchisor & Franchisee.
Rosemah Masterchef (Resident Chef)
Nicknamed Cikgu Mak Semah, a former participant Masterchef Malaysia season 1 and season 2. Student of Universiti Sains Malaysia in Mass Communication. Now a cooking class instructor and has been repeatedly invited by media outlets for cooking demos such as NTV7, MAGAZINE 3, TV1 as well as cooking magazines and newspapers.
Chef Faizul Rizal (Consulting Chef)
Culinary professional with 20+ years extensive experience in menu development, food preparation and culinary staff management. Exceptional food preparation and staff supervision skills and ability to strengthen kitchen operations while maximizing patrons’ based. Well versed in handling food inventory and ordering supplies. Won several awards in certain categories.
Experiences gained in the following jobs: Berjaya University College, MyCHEF, Dah Makan, Qatar Airways, Food Institute of Malaysia, Taylor’s College, Citrus Restaurant, Shook Restaurant & JW Marriot Hotel. Qualifications are Bachelor Degree in International Hospitality and Diploma in Chef Training.
Key Success Factors
Use of Funds
Funds will be used to cover set-up costs mainly purchase of equipment, renovation and installation of kitchen.
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