Demand and capacity
Local cuisine, price and service gaps are reviewed alongside kitchen capacity, delivery area, team capability and unit economics.
Retroo Kitchen operating model
One kitchen. Multiple brands. One operating system.
Retroo Company runs physical restaurants, cloud kitchens, kitchen-in-kitchen operations and mobile kitchens through shared standards for brands, recipes, supply, training, service and control. Each location runs only the brands suited to its capacity and proven demand.
From setup to daily management
A location is set up, operated and improved in four steps.
Set up the operating package
The right brands are selected, followed by menus, recipes, approved products, packaging, equipment, training and the launch flow.
Produce and serve
Retroo's own team or an independent operator prepares orders under shared recipe, product, packaging, capacity and service rules.
Measure and grow
Availability, acceptance, preparation time, accuracy, refunds, ratings, repeat orders, sales and margin are tracked, and proven brands are expanded in stages.
Retroo Kitchen
Four formats built on the same operating infrastructure.
The format and number of brands are selected separately for each location, based on kitchen capacity, local demand, delivery potential, the available team and fixed costs.
Physical restaurant
Dine-in, takeaway and delivery
A location with a customer dining room and a primary restaurant brand. If kitchen capacity allows, the same team can also prepare orders for additional delivery brands.
- Dine-in, takeaway and delivery
- Direct customer service
- Physical visibility for the primary brand
- Higher rent and staffing needs
Cloud kitchen
A delivery-focused kitchen without a dining room
There is no customer dining room. One kitchen uses shared equipment, stock and staff to prepare takeaway and delivery orders for several brands.
- Shared equipment, stock and team
- Brands and menus selected by area
- No dining-room fit-out or service staff required
- Greater reliance on delivery platforms
Kitchen-in-kitchen
Additional brands in an existing restaurant kitchen
An operating restaurant uses spare kitchen capacity to prepare orders for selected Retroo brands. Brand use, recipes, training and responsibilities are defined in the agreement.
- Uses the existing lease and equipment
- Faster, lower-cost pilot
- Targets additional delivery revenue
- Additional brands must not disrupt the host operation
Mobile food caravan
A compact, movable sales point
Production and sales equipment are installed inside the caravan. The menu is kept focused to match its capacity, while placement, operating period and permits are planned for each location.
- Direct sales and takeaway
- Focused menu and compact equipment
- Relocation depends on permits and site agreements
- Weather, season and footfall are key
Recipe · production · packing · controlCentral team support
The local operator runs the day-to-day business; the central team supports the shared system.
Brand and menu
Recipe, portion, pricing and presentation standards are defined for each concept.
Kitchen operations
Brand, production-station and shift plans are matched to each kitchen's capacity.
Training and quality
Opening training, food-safety practices and field checks are managed under one operating standard.
Procurement
Shared product lists, recipe costs and supplier coordination are managed across the kitchen network.
Sales and marketing
Delivery-platform menus, campaigns, local content and brand visibility are planned together.
Financial monitoring
Sales, platform commissions, food costs, labour and cash flow are monitored by location.
Financial monitoring
Sales and core costs are tracked in one report for each location.
Sales channels→POS · Wolt · Uber Eats→Bank transactions→Accounting→Location report
Dine-in, takeaway and platform sales are reported alongside VAT, commissions, advertising, refunds, ingredients, labour and rent. Statutory accounts are handled by an external accounting provider, while the Retroo team coordinates operating reports.
Restaurant operations system
A shared technology layer for orders, kitchens, stock and reporting.
RetrooPOS is being developed to bring orders, the kitchen display, menu management, stock control and operating reports into one workflow. The product is currently in development and pilot planning.
What is RetrooPOS? →