Bansi Kotecha, Co-founder, Kytchens
As India's food services industry expands, a clear gap is emerging between creating a food brand and scaling it efficiently. While new concepts continue to enter the market, consistent execution across locations remains a challenge. Kytchens operates within this gap, focusing on the infrastructure that supports delivery-first food businesses.
Founded by Bansi Kotecha and Nachiket Shetye, Kytchens is a multi-brand cloud kitchen network operating across Mumbai and Pune. The company does not run as a consumer-facing restaurant brand. Instead, it provides backend kitchen infrastructure, along with intelligence, distribution, and operational support that enable multiple food brands to run delivery-led operations from shared facilities.
Kytchens is built around the cloud kitchen model, where food is prepared exclusively for delivery. By removing the need for high-street locations and dine-in setups, the model reduces front-end costs and shifts focus to backend efficiency.
In this environment, performance is driven less by in-store experience and more by factors such as kitchen workflow, order management, and delivery integration. Speed, consistency, and accuracy become the primary benchmarks.
While shared kitchen infrastructure is central to the model, Kytchens extends beyond real estate. The company provides operational support across the value chain, including kitchen operations, manpower planning, inventory management, equipment maintenance, and aggregator visibility, along with ratings and reviews analysis.
Nachiket Shetye, Co-founder, Kytchens
It also works with data and insights such as location-wise customer behaviour, menu optimisation, and festive or demand-based planning, helping brands align supply and demand more effectively.
For many food entrepreneurs, setting up a commercial kitchen remains capital-intensive and time-consuming. Kytchens addresses this through plug-and-play kitchens across strategic micro-markets, allowing brands to launch faster and expand without significant upfront capital expenditure.
The model also offers flexibility, enabling brands to scale operations up or down based on performance.
Each Kytchens facility is designed to house multiple brands operating simultaneously. While each brand retains control over its menu and production, infrastructure and certain backend systems are shared.
This improves utilisation of space and resources, especially across varying demand cycles, and allows brands to expand their delivery footprint more efficiently.
Bansi Kotecha, who leads business strategy and operations, brings over two decades of experience across companies such as Uber, Uber Eats, and Capgemini, with a focus on building scalable systems.
Nachiket Shetye leads culinary R&D and training. His experience includes working with global restaurant brands such as Nobu and Per Se, along with co-founding Restaurant Week India.
Kytchens currently operates 22 kitchens in Mumbai and expanded into Pune in December 2025 with a full-stack kitchen in Kalyani Nagar. The network works with over 50 brand partners and also operates two owned brands.
The company has also begun extending into offline retail through its brand Murukku - South India Delivered, with one physical store operational at Nesco and another planned at Ruby.
The rise of food delivery platforms has changed how food businesses are built. Increasingly, success depends not just on the brand idea, but on the systems that support execution at scale.
Within this evolving landscape, companies like Kytchens are positioning themselves as enablers rather than operators, focusing on infrastructure, operations, data, and distribution to support brand growth.
As delivery continues to shape urban food consumption, the importance of such backend layers is likely to grow, especially for brands looking to scale without compromising on consistency.
