Exclusive: Check out the inside of Yumist’s Kitchen from where delicious meals are delivered to you

Read full story


Yumist is another food-tech startup but with a twist; their business formula compared to others is a little different and that’s what might just make it work.

They don’t just call themselves an online restaurant. The company which currently serves food in Delhi NCR had expanded to Bengaluru but shut down that vertical under a year.

ALSO READ: Hyperloop One launches 'Vision for India' where travel time from Bengaluru to Chennai could become 20 mins if executed

Alok Jain, CEO, and Founder, Yumist told Business Insider, “The thought process was to make one city profitable and then expand from there to Bengaluru or Mumbai. We expect to be profitable by end of this year.’’

Food-delivery could be a marketplace or a brand. What worked for Yumist that they make their own food and deep technology integration to reduce costs not just in delivery but also in production.

ALSO READ: This startup can tell students exactly where their academic strengths lie

To sell food at INR 100, you need to get innovative. From making their own large oven at just INR 60000 compared to imported ovens at lakhs to creating a supply chain that has reduced costs, they’ve cut corners and how.

The company thinks that their differentiating factor is the kitchen, which helps them make affordable, hygienic and quality controlled food in large batches.

Another quirky factor is that 20% of the Yumist audience sees a personalized menu which is changing the game for them.
Personalized Subscription based model is also something Yumist is looking into, offering meals on a weekly, bi-weekly or monthly basis.

It just boils to one thing in one hour; the algorithm and machine learning work for them as one delivery boy does up to 20 orders a day which requires extensive planning.

ALSO READ: Attend this quirky wedding to rent some cool furniture for your house

As they keep scaling up, their delivery costs have reduced significantly and Alok thinks that it will go lower than INR 30 per order.

He says that they plan to find more find more ways to reduce costs by maybe changing the mode of transportation from rickshaws to an electric bike.

Yumist currently has 6 delivery centers.

We checked out their head kitchen and decided to give you guys a glimpse into what goes on behind making your food. Take a look!

View As: One Page Slides

Receiving Area

Receiving Area
The food ingredients are received throuigh this chute which are transported by wholesale food vendors.

Food prep.

Food prep.
The food preparation starts here with washing and cutting of the vegetables, poultry and other ingredients.

Meat Section.

Meat Section.
The meat section is seperate and the room is temperature control and it is imperative for hygiene.

Vegeterian section

Vegeterian section
The vegeterian section is separate from the non-veg section entirely.

Cold storage

Cold storage
The food is prepped and kept in the storage for use over the course of the day. The vegeterian and the non-veg sections are separate.

Store room

Store room
There's a designated room for all the storage items that are used for easy access.

Dy storage

Dy storage
Dry storage items of food like Pulses and Sauces are also kept here.

Cooking

Cooking
The cooking for each dish happens in huge utensils to save on time.

Rotis and breads

Rotis and breads
The roti and bread section is separate than the cooking area.

Packaging

Packaging
There is an entire supply chain of people who do the packaging and labelling.

Logistics

Logistics
The packed food is sent to this section which makes sure that it has been packed properly and the right order goes to the right customer.
Add Comment()

Comments ()

X
Sort By:
Be the first one to comment.
We have sent you a verification email. This comment will be published once verification is done.