Change the food court, change the world: eco-innovator Matt Reid on sustainability and his new dining concept in Hong Kong
- Kin Food Halls merges sustainability and technology, with an innovative app that allows ordering of responsibly produced food for dine-in, takeaway and delivery
- Its co-founder, Matt Reid, talks to the Post about effecting change in the food industry and beyond, by increasing efficiency and controlling waste
With his new brainchild, Kin Food Halls, Matt Reid has reinvented the food court paradigm with an app, an integrated kitchen and eco-innovation.
The business of hospitality
“My father was in finance. I did an internship with him and learned very quickly that I did not want to be in finance. At university in Bristol, Britain, I had my first experience in hospitality. That’s where I met Malcolm Wood. We set up a company that did events. We both cut our teeth in business together while doing degrees.
My whole view of [food and beverage] is trying to effect change.
One-stop shop
“The fundamental difference between Kin and a classic food hall is that we centralise production into one kitchen. We license recipes rather than create small individual kitchens with operators. The key benefits include a massive increase in efficiency, and being able to control all elements, from waste to purchasing.
“It also changes the space. Normally, you have different stalls, each with its own equipment and processes. Instead, we have 300 seats and an open kitchen. You can also order from an app.
“All these [features] offer more social benefits. Customers have 45 food brands available to them, and the food comes out faster.
“What we offer individual chefs and restaurants is to take their recipes and expand into a different market. They’re paid royalties, take no financial risks and they don’t have to hire anyone.