Noisy Kitchen is a rather new concept in the local food industry. There’s nothing quite like it in the country. And if successful, it could be a huge game changer in how food items are prepared and delivered to homes of hungry customers in the metro.
The company touts itself as an incubator for unicorns and launchpad for food startups. Basically, Noisy Kitchen helps food entrepreneurs scale up their business.
In a nutshell, they do this by taking on food brands under the Noisy Kitchen umbrella. Once a food startup signs up, Noisy Kitchen crew members are trained to prepare that brand’s menu offerings.
Noisy Kitchen will then be able to prepare the menu in its headquarters in Quezon City, instead of, or in addition to, the food startup’s own location. In a way, it’s like the food startup set up an extension kitchen, complete with extra hands.
In essence, Noisy Kitchen “eliminates the risks in starting one’s business” so that entrepreneurs “can focus on the more important things” to make their businesses grow, said Noisy Kitchen owner Joey Marcelo III.
“We are not a cloud kitchen,” Marcelo said. Instead, what they do is take in concepts with a fighting chance to make it in the food industry. “We’ll be their home until they’re ready to ‘graduate’ from our kitchen incubator.”
Here’s an example: Imagine a woman who had started selling bibingka through social media. The bibingka becomes a hit, and after a couple of months, the businesswoman can no longer accommodate all the orders she receives.
Because the businesswoman had initially no intention of putting up a big business, she is unprepared to go to the next step—perhaps hiring more people or looking for a larger kitchen to ramp up production.
This is where Noisy Kitchen comes in. They help food startups like this become a bigger player in the industry.
“All they’ve got to do is market and sell their products and we’ll do the rest for them,” Marcelo said.
At the moment, there are three brands under the Noisy Kitchen umbrella—Holy Grill, a ribeye steak house; Gang Gang, which offers boneless fried chicken; and Lucky Lucy, a Chinese-American rice box concept.
Marcelo developed all three concepts. He created Gang Gang and Lucky Lucy specifically for Noisy Kitchen, while Holy Grill has been around for a while, with a location in Taft City.
“I created those two new concepts to show what Noisy Kitchen can do for food startups. But the intent in the long run is to take in concepts developed by other entrepreneurs and help them scale up their businesses,” he said.
For their part, Noisy Kitchen earns commission on the restaurants’ food sales. Marcelo said Noisy Kitchen can handle several food brands at once and that he’s excited to welcome other brands into the fold. Basically, the more food brands sign up under Noisy Kitchen, the noisier the kitchen gets, so to speak.