April 08, 2022

Freshlane customer spotlight: Buttar Group of Brands


The Buttar Group is currently operating multiple successful Indian food brands such as Curry Leaf, Tandoori, and Matka using the cloud kitchen model in Hong Kong. Read on to find out the brands’ origin and what it’s like expanding their F&B business with a cloud kitchen here in Hong Kong.

Q: How did your food idea come about?


A: Buttar Group started off as a centrally located restaurant in Kowloon that serves authentic Indian cuisine. We opened in July 2016, and since then, have received a tremendous response from Hong Kongers who have shown immense love for Indian food. Buttar Group then expanded into different cuisines such as Turkish and Italian delivering all over Hong Kong with our own delivery service OOHK. We believe good food takes time and one thing is for sure whoever eats anything from our brands will certainly love the food and will be spoilt for choice.

Each of our brands has its own unique food concepts. But one concept we share between our brands is that whoever orders from us will surely get a meal that they won’t forget and crave again.

Q: Why did you join Freshlane?

A: With off-premise dining spiking in popularity in 2020 due to the pandemic, cloud kitchens have become a hot topic of conversation for restaurant operators. It allows us to get creative with new concepts as well as be flexible with our menus.

Q: How has your business grown since starting with Freshlane?


A: We have been able to get more exposure since starting in Freshlane, especially being able to target customers all the way until 3 am at night.

Q: What was life like before Freshlane?

A: We have been able to extend our service hours significantly. We are open from 8 am until 4 am. Before that we used to open from 11 am to 11 pm.

Q: What do you think is key to business success in the F&B industry?


A: One of the main keys is to start small and then scale up as the sales increase. Think of dining concepts that have not been brought into Hong Kong that are not so expensive.

Q: What is your advice for new local F&B entrepreneurs?

A: To keep changing and evolving F&B entrepreneurs are constantly growing and responding to consumers’ interests. You should develop opportunities for customer engagement. It is essential that you improve and adapt your product over time, based on the feedback of your customers’

Q: What are your brand plans for the future?


A: We are currently looking to expand and create new exciting items as well as brands to target even more customers around Hong Kong. With the fifth wave impacting citywide we will look to continue to deliver good food that will allow people to have the same experience as dining in but in the comforts of their homes.

Q: Would you recommend Freshlane to others in the restaurant industry? Why?

A: Yes they are great alternatives to the traditional brick-and-mortar restaurant. Freshlane offers users the freedom to focus on food preparation and product marketing and minimize the hassle that often burdens food businesses.

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