A new ‘hole-in-the wall’ food ordering service is coming to revitalise the concept of a commercial kitchen. Tiny Door aims to support hospitality businesses navigating a turbulent market with the introduction of a quick and unique food model to New Zealand.
The Tiny Door concept is based on a hub and spoke model. Food will be prepared in a hub kitchen, then taken to a Tiny Door site using UNOX technology, including a hot fridge which controls exact temperature and humidity, keeping food fresh for longer.
“It’s a different food experience, no one in the world has done this,” said Tiny Door co-founder Ally Kulpe. “The technology means food is always at the perfect temperature and stays fresh for much longer.”
Tiny Door gives businesses the opportunity to explore with minimal risk.
“The biggest thing for us is giving people confidence to explore new products without investing in long leases and expensive bricks and mortar. We take care of the lease and operating costs so our food partners can focus on creating amazing meals,” said Kulpe.
Customers will be able to order online or through a QR code at a Tiny Door site, and food will be handed to them instantly through a small door by one of the chefs inside.
“It’s almost like an anonymous vending machine, there’s a bit of mystery to it which adds to the experience,” said Kulpe.
Food partners for the first Tiny Door include Earl, Bootleg Burger, Bar Yoku and Smokey T’s.
“I love that it gives a lot of the smaller guys a chance to get their creative juices flowing. Through this model, we are going to explore some different stuff that isn’t on our everyday menus,” said Smokey T’s owner Tristin Anderson.
Anderson believes Tiny Door is going to be a gamechanger for smaller businesses starting out as it eliminates high overheads.
“It introduces you to the latest technology available. To be able to use that without having to put your hands in your pockets yourself is incredible, it takes all that pressure off,” said Anderson. “We can concentrate on what we’re good at - that’s cooking - and Tiny Door takes care of the rest.”
Food partners can book a breakfast, lunch or dinner spot at Tiny Door sites, providing customers with three different food offerings each day.
“Customers are going to get restaurant quality food within seconds, and they’re going to have continual choice,” said Kulpe.
The first Tiny Door site will launch in Christchurch this July, with multiple sites planned to follow.
