Working with hospitality technology entrepreneur Edward Alun-Jones, Waugh and Mackinnon have brought together chefs including Flank founder Tom Griffiths, 12:51 and Around the Cluck chef patron James Cochran, and Yum Bun founder Lisa Meyer to create meal kit versions of signature dishes from their respective businesses.
Other brands set to feature on the Restaurant Kits platform include Pizza Pilgrims; Indian small plates concept Kricket; The Cheese Bar; Hawaiian-style grab-and-go brand; Island Poké; and burger slingers Nanny Bill's.
Creating and selling branded DIY meal kits, which allow consumers to recreate specific restaurant-quality dishes using ingredients provided to them, has been something many business in the sector have turned to in order to bring in some form of revenue while restaurants remain closed as a result of the Coronavirus lockdown.
Indeed, many of those who have partnered with Restaurant Kits had launched their own meal kit ranges independently prior to the launch of the platform. However, they were often limited by geography and only able to deliver within a radius close to their respective restaurant sites.
The founding partners say their driving objective was 'to centralise the currently fragmented kit space to ultimately support the hospitality industries’ post Covid-19 survival plans, whilst best serving the brilliant UK based restaurant loving community that had shown such vital support to their brands during lockdown'.
Restaurateurs who join the platform are offered a choice of two listing options: either a listing and marketing option; or a complete end-to-end solution that includes kit development support, marketing, fulfilment, inventory management and customer service.
When joining Restaurant Kits, each restaurant or chef is able to choose the option that best suits their operations and future plans.
Both listing options allow the restaurant visibility on the platform, as well as through social media channels and the platform's newsletter database.
“We see the restaurant kits solution working for restaurants and diners for the long term, not only to support our partners through a tricky time, but as the infrastructure to endure long after," says Mackinnon.
"By offering the two options, we hope to be able to support any restaurant with a great at home kit , looking to share and scale that new element of their business.
"For some, the logistics of posting and fulfilling may not be an issue and that’s cool – they can still benefit from the centralised voice and leverage of the platform.
"But for many, we’re finding they need the end-to-end solution to make this a sustainable option for them.
"They can get back to focussing their efforts on getting things running in their physical restaurants and ensuring the safety and welfare of their staff.
"Either way, we’re in uncharted territories all round right now and Restaurant Kits is pulling us all together to help scale awareness and access of this awesome new sector of F&B together."
As well as food, Restaurant Kits is also offering a list of drinks available for delivery in either a ready-to-drink or mix-at-home format.
The drinks list includes a whisky blending kit that features a bottle, funnel, measure, blending guide, wax, tear strip, tag and expert tips; and The Cocktail Mini Bar, which has been created in collaboration with Mac & Wild and Haig Club.
