You know, one of the things, as we look around it looks like a kitchen, so a little familiar, but it’s a ghost kitchen. That, that gets very exciting to entrepreneurs. The other systems are all completely dependent on third parties and that’s proven it doesn’t work.
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And, and it all comes down to the actual software of managing the drivers. But, um, but that’s the whole idea of the vertical integration. Which, you know, I mean our worst performing kitchen is still the busiest ghost kitchen on earth or the fifth or sixth, cause they’re all ours. Roger ShumanĪnd even our suburban kitchens will do well over a hundred. You know, we’re gonna do 800 orders a day in Indy. Like nobody is doing anything close, you know, to the kind of volumes we’re doing most ghost kitchens that you read about do 10 or 15 orders a day. So it, um, you know, now the market is finally and it’s not there yet. We were the first ghost kitchen on earth, I think. So in essence, the system that you built 2015, because of the expansive growth that’s taken place in ghost kitchens, you’re now able to pick that up and drop that into other, other systems as well for other people to use. But yeah, so, you know, there’ll be a complete ClusterTruck model that can be a franchise and then freeing our software to go out and target all kinds of people who may be interested in managing their own delivery for ghost kitchens. So the entire ClusterTruck system, which includes not only the software, but also the food, but independently, there could be ghost kitchens that don’t serve our orange chicken… Josh, you know? Roger Shuman And then the second area that we’re looking hard at and we’re actually going down the path of is franchising.
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So now there is a lot more opportunity for us to, to promote and license our software to other ghost kitchens without us having to physically own and operate restaurants. Literally this week will be our sixth anniversary of our first kitchen, but now there’s an entire ghost kitchen industry. So when we started and we started working on software in 2015, we didn’t open a kitchen until oh 2016. Well, we kind of have two paths we’re taking, um, but one is the technology itself.
What is, what are your plans to grow ClusterTruck for the next few years? Chris Baggott So, um, you kind of got ahead of the curve on that. I’ve read one thing that says that one report that says that ghost kitchen revenue could reach a trillion dollars a year by 2030. well, that, that might be interesting to talk about as well, but ghost kitchens, the growth has been phenomenal, right? The past few years, you might say you got lucky in terms of when, when you started your company, pandemic hits and ghost kitchen growth is going through the roof. So ClusterTruck is a ghost kitchen, right? I mean, you’re comfortable with that term.
It only worked if we controlled the entire stack, if you will. Where is the driver? When will they arrive to the kitchen? When should I cook the food? Uh, where is the customer and how can we maximize this process using machine learning and algorithms, um, to do that because a model didn’t exist, we literally had to build the prototype kitchens to kind of make the software work. You know, we started off to solve a technology problem, which is aligning, preparing food and the timing of preparing food with the delivery. So tell me how ClusterTruck is a technology company? Chris Baggott So if you follow TechPoint and the work that we do, and I know you’re very aware of TechPoint, um, this is a little different, right? This kind of, this kind of technology company is a little different than what we’re, what we’re used to looking at. Chris, thank you so much for allowing us into your building and we got to go into the one of the restaurants. Well, I am with Chris Baggott, the CEO and co-founder of ClusterTruck.
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