The roadmap brings together engineering, logistics, culinary and operational standards for scaling the project. The model is based on strict convergence of unit economics, a clear division of roles (investor + operating manager according to fast-food chain standards) and a flexible three-level structure of kitchens.
⬅️ White Paper of the project | 📊 Economy | 👨🍳 Production | 🚀 Delivery of the future | 🇨🇳 Asia
1. Architectural matrix of stability and scaling
1. Трехуровневая структура
Микро-кухни в ЖК (догрев, сборка, выдача) + Районные столовые с открытой посадкой + Заготовочные ангары-хабы глубокой обработки сырья.
2. Сезонные матрицы меню
Ротация 30% позиций каждые 3 месяца, утренние каши, наваристые супы, блюда выходного дня (плов, праздничная выпечка) и десерты-сюрпризы.
3. Ленивая пакетная доставка
Предзаказы накануне до 21:00. Развозка утренних и дневных слотов термобоксами по подъездам за 1 подъем лифта без ресторанной спешки.
4. Стандарт управления KFC/Dodo
Разделение: Пассивный инвестор (финансирование) + Профессиональный оператор-франчайзи (управление сменами, чек-листы чистоты, SOP).
5. B2B-пулы и консолидация
Прямые контракты с агрохолдингами на кластеры районов + интеграция с экосистемной логистикой (Яндекс, Самокат).
6. Утилизируемая эко-упаковка
Отказ от рискованной локальной мойки оборотной тары. Использование сертифицированных перерабатываемых эко-контейнеров (PP 05 / пульперкартон).
2. Stages of project implementation (2026–2028)
Phase 0. Laboratory and pilot launch (Q3–Q4 2026)
- IT core development: Launch of Telegram Mini App for pre-orders by slots, subscriptions and food ratings.
- TTC standardization: Calibration of 50 basic dishes according to GOST with detailed calculation of KBZHU and weight control.
- Pilot cell: Launch of the first micro-kitchen in a comfort-class residential complex (50–70 test families).
- Unit economics check: Testing batch morning delivery by floor, measuring margin convergence and retention.
Phase 1. District cluster and first hub canteen (Q1–Q2 2027)
- Flagship district canteen: Opening of full-scale production (150–200 m²) with a planting area and open workshops.
- Satellite points: Connection of 3–4 satellite micro-kitchens in neighboring residential complexes with the supply of fresh ingredients.
- Subscription scale: Achieving a permanent pool of 500–700 families within one municipal area.
- Pool of interchangeable chefs: Creation of a shift team on duty for uninterrupted work.
Phase 2. B2B consolidation and regional coverage (Q3–Q4 2027)
- Wholesale purchasing pool: Entering into direct contracts with agricultural holdings for wholesale quantities for 10+ districts (reducing the cost of raw materials by 25–35%).
- Eco-infrastructure: Installation of special containers for separate collection of packaging at entrances together with regional operators of recyclable materials.
- Automation of seasonal matrices: Introduction of algorithmic planning of seasonal menus and dynamic procurement forecast.
Phase 3: Federal Franchise and Global Entry (2028)
- Franchise package: Packaging of standards for independent operators and investors (SOP, checklists, software, branding).
- Million-plus cities: Scaling to St. Petersburg, Kazan, Yekaterinburg, Novosibirsk and Nizhny Novgorod.
- International pilot: Launch of pilot hubs in China (Xiaoqu + WeChat model) and the Middle East / CIS countries.