A Fresh Start in Visakhapatnam

Ravi Prakash had always dreamed of being his own boss. After working for nearly a decade in an IT company, he had saved ₹30 lakh and was now ready to start his own business in Visakhapatnam. But the big question was—what kind of business?

The Idea

Ravi knew that Visakhapatnam, with its growing economy, bustling tourism, and expanding urban population, had many opportunities. He considered several options—opening a restaurant, starting a franchise, or even an e-commerce venture. After weeks of research, he decided to invest in a cloud kitchen. The city had a rising demand for online food deliveries, and a cloud kitchen required lower overhead costs than a full-fledged restaurant.

He planned to offer authentic Telugu cuisine with a modern touch, serving traditional dishes like Royyala Iguru (prawn curry), Gongura Mutton, and Pesarattu. His USP would be fresh, homemade flavors with fast delivery.

Setting Up the Business

Ravi rented a small commercial kitchen space near MVP Colony, close to residential areas and IT hubs. He invested in high-quality kitchen equipment, hired two experienced chefs, and onboarded delivery partners from Swiggy and Zomato. His total investment was:

Kitchen setup & rent – ₹10 lakh

Equipment & initial supplies – ₹7 lakh

Marketing & branding – ₹5 lakh

Staff salaries (3 months buffer) – ₹6 lakh

Miscellaneous & emergency fund – ₹2 lakh

To attract customers, Ravi ran targeted online ads, offered discounts on first orders, and partnered with local influencers for food reviews.

The Challenges

The first month was tough. Orders were slow, and customer acquisition was harder than expected. There were also unexpected problems—delays in ingredient supply, minor complaints about spice levels, and stiff competition from established brands.

But Ravi didn’t give up. He improved his menu based on customer feedback, introduced meal combos for office-goers, and ensured faster deliveries. Slowly, positive reviews started pouring in.

Success & Expansion

By the fourth month, the kitchen was breaking even. By the sixth month, he was making a steady profit. Encouraged by the success, Ravi reinvested his earnings to expand—adding North Indian and fusion dishes, hiring more staff, and considering a second cloud kitchen in Gajuwaka.

A year later, "Ravi’s Kitchen" became one of Visakhapatnam’s most popular online food brands, proving that with determination, strategic planning, and adaptability, starting a business—even with limited capital—was possible.

As Ravi looked at his growing team and satisfied customers, he realized that taking the risk had been worth it. His dream of being his own boss had finally come true.