I. Market Overview
- Curated Kitchen is a concept that is one step ahead of the existing shared kitchen,
▶︎ It is a structure that organizes several small brands (HMR, local restaurants, vegan, dessert, etc.) in one space in a curated and edited manner , ▶︎ Customers experience brand selection, menu subscription, and AI recommended ordering
offline/online . - In the global market, CloudKitchens (US) , Kitchen United , Deliveroo Editions (UK) , and Reef Technology
are growing through “shared kitchen + curated brand operation,” and are recording **average profit margins of 22-28%**. - Korea is still stuck in the delivery/takeout-focused shared kitchen phase (Baemin Kitchen, WeCook, etc.)
, so the “curated brand select platform” is considered a new franchise gap market .
II. Major Supply Chain Structure
division | Key items | characteristic |
|---|---|---|
| Space/Facilities | Modular kitchen, shared cooking and washing area, and station-style seating | Multiple brands in one kitchen (3-8) |
| raw materials | Food ingredient fulfillment, semi-processed food, ESG certified raw materials | Central procurement + separate storage zones by brand |
| Technology/IT | POS, AI ordering, and brand curation algorithms | Brand recommendations based on customer data |
| Packaging and Delivery | Standard packaging, brand labeling, and ESG packaging | Improving public delivery/logistics efficiency |
| Operation/Management | Kitchen Manager, Cleaning/Public Workforce, Revenue Sharing Platform | Franchise operation + profit sharing contract |
Ⅲ. Supplier Network (Example of B2B Partner Structure)
division | Key Partners | note |
|---|---|---|
| Food/Fulfillment | CJ Freshway, Shinsegae Food, Food Networks | Multi-brand integrated supply + cold chain logistics |
| Facilities/Interior | WeCook, Menu Factory, Design Kitchen | Building a small modular kitchen |
| IT·POS | Smart Order, Order Flow, Smartro | Brand-specific performance and recommendation algorithms |
| Delivery/Packaging | Coupang Eats, Baemin B Mart, Nature Pack | Eco-friendly packaging + branding |
| Startup collaboration | Local brands and premium private brands | Incubating Brand Selection |
Ⅳ. Demand and Consumer Trends
Trend | explanation |
|---|---|
| Focus on eating alone and eating alone | 63.9% of single-person delivery and convenience food consumption is based on personalized curation. |
| Preference for theme-based brands | Strengthening consumption of selective experiences such as "local sensibility," "one-meal meals," "desserts," and "vegan" |
| Spread of subscription models | AI meal subscriptions (weekly/monthly) and flat-rate coupon passes are popular. |
| Local Startup and Branding Demand | The growing need for small-scale brand incubation spaces for chefs and small business owners. |
| Offline experiential resurgence | The combination of digital and spatial experiences increases customer return rates (up 34%). |
V. Technology and Operational Innovation
- AI Menu Curation Engine : Menu recommendations based on customer preferences, weather, time of day, and order history → Increased stay and order rates.
- Brand matching platform : A curated space created by selecting local chefs and HMR startups.
- ESG-type kitchen design : energy-saving equipment, reduced public washing water, and automated waste separation and collection systems.
- Co-marketing infrastructure : Each brand reduces advertising costs by sharing joint reward points, AI branding, and CRM data.
- Digital Twin Kitchen Management : Automatically records temperature, humidity, and cooking data → Automated quality/sanitation management.
VI. Investment and Profit Structure (Assuming a Pilot Franchise)
item | Scope/Indicators | characteristic |
|---|---|---|
| Initial investment cost | 250-380 million won (based on 150-200㎡) | Investment focused on kitchen and public facilities |
| Monthly sales | 70-100 million won (when opening 3-6 brands) | Sales dispersion risk↓ |
| Revenue structure | Rent + royalty + brand fee (10-15%) | Franchise/operation type available |
| Average net profit margin | 20~25% | 1.3 times more than a regular shared kitchen |
| Payback period | 24~30 months | AI curation and co-marketing shortens time |
VII. ESG and Eco-Friendly Status
- Common ESG standards applied to all participating brands :
▫︎ Eco-friendly packaging (PLA, paper), ▫︎ Low-carbon cookers, ▫︎ Reduced food waste (based on data analysis). - Public washing water saving system (60% water circulation) , automatic LED lighting and ventilation control , real-time carbon emission monitoring .
- When combined with the zero-waste kitchen model (reuse containers and return zones), it can be linked to government and local government ESG support projects.
Ⅷ. Risk Factors and Response Strategies
Risk factors | influence | Response strategy |
|---|---|---|
| Brand heterogeneity | menu quality imbalance | AI review evaluation, exit/entry rotation |
| Initial investment cost | Burden of facility costs | Combining shared lease models and public startup support |
| Logistics complexity | Supply delays and confusion | Establishing a central fulfillment and refrigerated joint delivery system |
| Human Resources Management | Public staff efficiency↓ | AI scheduling and smart attendance management |
| Commercial area risk | Regional demand deviation | Data-driven commercial district analysis and test kitchen operation |
Ⅸ. AI Prediction Loop (2025-2026)
characteristic | Δ(prediction) | analysis |
|---|---|---|
| Curated kitchen demand | +24% | Increase in single-person dining, themed dining, and AI-powered orders |
| Growth rate of new brands | +18% | Expanding participation of local/startup brands |
| Customer return rate | +31% | The impact of experiential spaces and AI recommendations |
| ESG certification adoption rate | +40% | Government incentive linkage |
| Return on Investment (ROI) | +22% | Multi-brand and data sharing efficiency |
Ⅹ. Conclusion and Implications
1️⃣ The Korean-style curated kitchen franchise is a hybrid F&B platform that combines “dining out, HMR, and local brand incubation . ”
2️⃣ Compared to existing shared kitchens, it can be differentiated through brand diversity + data curation + ESG structure
. 3️⃣ When expanded into a local government/startup nurturing business model
, there is a high possibility of linking with government startup incubation, youth employment, and ESG incentives. 4️⃣ The key to success is the balance of the three stages of “space (Shared) → content (Brand) → data (Loop).” 5️⃣ The initial pilot is suitable for commercial districts centered on MZ dining out,
such as Seoul, Seongsu, Hongdae, Daegu Jungang-ro, and Busan Haeundae .
One-line summary:
Curated Kitchen is a next-generation franchise platform that combines “the 2.0 evolution of shared kitchens” ,
space + AI curation + ESG + brand incubation
.
