“By leasing some of the idle capacity, we give these hotels the opportunity to increase their return on investment on the prime space and equipment that goes into building a kitchen.”
I was featured in The Exchange in connection with the launch of Foodledoodle, a cloud kitchen venture built around delivery-first food brands and shared kitchen infrastructure. I spoke about why Nairobi was the right pilot market, how the model could unlock idle kitchen capacity, and the wider plan to scale multiple virtual food brands across East Africa.