Maristo Hospitality, a growing hospitality group with the Popeyes QSR franchise, and the premium casual dining restaurant Sisi’s Eatery is redefining the concept of dark kitchens with the introduction of Ralph’s Kitchen. Ralph’s Kitchen houses a variety of virtual brands, but it also acts as an incubator inspiring food-entrepreneurs to test and grow their concepts.
Located in Al Quoz, Ralph’s Kitchen’s state-of-the-art facilities spanning across 10,000 sq ft is ISO 22050 certified, has multifunctional purposes and the capacity to cater over 30 virtual brands. The fully equipped space includes a separate sanitization room, a bakery, and a beverage and innovation room. There is also a test kitchen for food and drinks as well as a storage room to source ingredients.
It is the center kitchen for its own homegrown concepts Art of Spice, Coco Kitchen and Chindia.
Ralph’s Kitchen also offers its facilities to incubate and foster the development of other up and coming independent dining concepts and supports external foodpreneurs with the tools and training needed to help their virtual brands come to life. Serial F&B startups wishing to enter the culinary industry space can also rent kitchens and equipment to develop and accelerate their concepts.
Gaurav Arora, Chief Executive Officer, Maristo Hospitality said, “Ralph’s Kitchen is a creative hub for the community working in the F&B industry offering them a place where they can test out their menus and recipes with state-of-the-art kitchen facilities, access to a team of experts, and an inventive space to inspire their creations. Ralph’s Kitchen is changing the way in which food entrepreneurs can enter the exclusive culinary world.”
Ralph’s Kitchen is building F&B concepts with the theme of Voyages, which takes diners through a cultural journey via food. The first of which is Voyage to India which is a collection of Indian specialties with the extensions into Art of Spice, a premium virtual brand specialized in North Indian cuisine rich in flavors and spices and Coco Kitchen which offers South Indian cuisine. Chindia’s menu is a fiery fusion of Chinese food favorites made with an Indian twist of recipes, herbs, flavors, ingredients, and cooking methods.
“We have also launched a number of our own virtual brands that are rapidly growing as delivery favorites. The idea of convenience while still accessing gourmet food has been at the forefront of consumer dining needs in the last decade. This was reinforced during the pandemic and the need for premium quality food delivered via dark kitchens became a daily necessity. With Ralph’s Kitchen, we are offering a center for flavors, with premium ingredients, created in epicurean styles based on taste preferences, budgets and the ease with deliveries.”
Additionally, Ralph’s Kitchen is also the destination for Breeze, a beverage brand and the soon to launch Bali Bowl and Shakes & More as well as other concepts in the pipeline for launching in 2023.
