|Investment Models||Investment One||Investment Two||Investment Three||Food Court||Cloud Kitchen|
|Area (Min - Max).||1500 Sqft - 2000 Sqft||1000 Sqft - 1500 Sqft||500 Sqft - 1000 Sqft||250 Sqft - 500 Sqft||1500 Sqft - 2000 Sqft|
|Total Investment Including Franchise Fee.||50 Lakh||35 Lakh||24 Lakh||15 Lakh||27 Lakh|
|Royalty % on Revenue.||3%||3%||3%||15,000||3%|
|Term.||5 Years||5 Years||5 Years||5 Years||5 Years|
|Location Criteria.||1. Standalone High Footfall Location.||1. Standalone High Footfall Location.||1. Standalone High Footfall Location.||1. Space beside to the Mall Theatre & Entertainment Zone.||1. Commercial or Industrial Space away from Pest & Rodent Issue.|
|2. Parking Facility.||2. Parking Facility.||2. Parking Facility.||2. Known Mall||2. Location nearby to 5 Happening Areas.|
|3. Water & Drainage Facility.||3. Water & Drainage Facility.||3. Water & Drainage Facility.||3. Water & Drainage Facility.||3. Water & Drainage Facility.|
|4. Nearby to any known Landmark.||4. Nearby to any known Landmark.||4. Nearby to any known Landmark.||4. Next to Recognized Brands.||4. Internet & Telephone Facility.|
|5. Preferably Ground Floor.||5. Preferably Ground Floor.||5. Preferably Ground Floor.|
|Timeline to Start the Business After Signing the Agreement.||60 Days||60 Days||45 Days||45 Days||60 Days|
|No of Seaters.||84||64||44||common||NA|
|Total No of Staffs.||24||18||12||6||4|
|ROI Period (in Months)||4||4||5||4||4|
Pre Open Support
|1. Location Feasibility.||6. Marketing Activity (Online).|
|2. 2D & 3D.||7. Sharing Designs for Local Printing Purpose.|
|3. Manpower Recruitment & Training.||8. Local Vendor Selection.|
|4. Project Implementation.||9. Press Meeting & Food Tasting.|
|5. SOP Implementation.||10. Grand Opening.|
Post Open Support
|1. Weekly Manpower Performance Review.||9. Seasonal Menu Training & Launch.|
|2. Monthly Operation Auditing.||10. Half Yearly Workshop on HACCP Standards.|
|3. Quarterly Marketing Review & Development.||11. Quarterly Workshop on Garbage Management.|
|4. Monthly Food Hygiene & Sanitation Auditing.||12. Monthly Food Cost Analysis & Advice.|
|5. Manpoer Recruitment if Any & Orientation.||13. Monthly Food Fest Menu Development & Training.|
|6. Half Yearly Franchise Meet for Idea Exhange & Development.||14. Yearly Meeting with Chef Abdul for Awarding the Best Restaurant of the Year.|
|7. Weekly Surprise Visits for Quality Check.||15. Daily Software Update Automatically.|
|8. Quarterly Menu Engineering.|
Kindly click on this link to view our latest menu.
|1. Apply Online|
|2. Our Representative will call you for the discussion.|
|3. Send us the location details (Photos & Videos of the Location) as per the advise of our representative within 1 week from the discussion.|
|4. We will send you the Letter of Intent Agreement for Rs. 10,000/-(Deposit towards Location Feasability Charges), only if we are confident about your financial capacity to do our business.|
|5. We will travel to your location at our expenses and will complete the feasability test.|
|6. If your location is approved to do our business, we will send you the franchise agreement draft.|
|7. Once we issue franchise agreement draft, you must be ready with your firm name, firm registration, gst number, bank account (You have to complete these formalities within 15 days from our approval).|
|8. You have to transfer the Franchise Fee before signing the agreement.|
|9. After signing the agreement, we will share the designs relating to 2D & 3D (within 8 Working Days)|
|10. You will be invited to our head office for signing of the agreement.|
Following are the 60 days schedule for the restaurant startup from the date of signing of the agreement:
|Day 1 to 10: Consultation towards plumbing, electrical, civil, tile works, false ceiling, fountain, paint, local authority approvals)|
|Day 11 to 20: Recruitment process and sharing the staff details.|
|Day 21 to 30: Raw Material Supply.|
|Day 31 to 40: Implementation of the Setup.|
|Day 41 to 50: Food Trail & Tasting.|
|Day 51 to 60: Implementation of Marketing Activities & Grand Opening.|
|Exhaust & Fresh Air System|
|POS, software Hardware & CCTV|
|Furniture & Complete Brand Interior Elements|
|House Keeping & Safety Tools|
|1. Letter of Intent.||2. Franchise Agreement.||3. Recipe Manual.||4. Standard Operating Procedure.||5. Human Resource Policy.||6. Software Manual.||7. Costing Manual.|
|1. Business headed by the renowed chef.|
|2. Brand founded & managed by Chef Shajahan Mohamed Abdul.|
|3. The best and complete staffing solution from the experts. Continuous staffing support.|
|4. The best information technology to manage your business effortlesly.|
|5. Feel like family in all our business dealings.|
|6. Internationally recognized brand.|
|7. Continuous marketing support.|
|8. Highly respected brand from India.|
|9. Transparent business dealings at all times.|
|10. Interesting Menu with best eye apealing plating.|
|11. We use our own masala, marinade and rubs to all our menu items for quality consistancy.|
|12. Awarded with following accolades:|
|1. Digital Marketing like Face Book & Instagram.|
|2. Reputation Management like, Google, Facebook, Zomato & Many.|
|3. Google Ad word Management.|
|4. Print adverts like paper, theatre, hoardings & regular distribution of Flyers.|
|5. Customer discounts.|
|6. Review Management.|
|7. Local bloggers management.|
Not every available space is right for a restaurant. A good restaurant location is harder to find than some people think. What may look like the perfect spot- say a bustling pedestrian street in the heart of downtown- may turn out to be a dud. Other times a spot that you would never think to put a restaurant - like in an old shoe shop in a run-down mill town - is a success. Of course, food and service are important to the success of a restaurant, but the location can be just as crucial, especially in the early years. Read on for ten things you should know about selecting a restaurant location.
Parking Is a Must
People are lazy. There is just no way around it. If they have to walk a fair distance to get to your restaurant, they may opt to go somewhere else "more convenient." If you live in an urban area where everyone walks and there is public transportation, this is less of a factor. If you are thinking of a restaurant location out of town, in a place that requires you to drive to get there, you'd better have parking available. If your restaurant location doesn't come with a large parking lot, is it near a municipal parking lot for patrons to use?
Visibility Is Important
Setting up shop in a location with either high foot or car traffic is ideal. Making your restaurant (or restaurant sign) visible to the public is like free advertising. It reminds them that your restaurant exists and they should stop by for dinner sometime.
Size Does Matter
Even the smallest bistro or coffee shop requires adequate space for a kitchen, walk-in refrigerator, dry storage and an office for paperwork. Your dining room needs space for a wait-station and possibly a bar. What looks like a huge space for rent can quickly fill up with all the equipment needed to open a restaurant.
Understand the Curse
Some locations house one failed restaurant after another. Soon people associate the space - not necessarily the individual restaurant- with bad service, poor food, and lacklustre ambiance.
Put Safety First
One of the first steps in choosing a restaurant location is finding out if the building is up to code. Does it have proper wiring, fire alarms, sprinkler systems, handicap-accessible doors, restrooms, ramps? A walk through the building with your local code enforcement officer will help you determine what needs to be done to a space before you open a restaurant.
Know Your Neighbours
When looking for a restaurant location, consider who else is doing business in the neighbourhood. Are there already half a dozen restaurants with the same concept as yours? Is the area busy or full of empty storefronts? Successful businesses attract other successful businesses.
If You Build It, They Won't Always Come
Many restaurants are located off the beaten path and do quite well. But choosing to open a restaurant out of town, in a remote area is a gamble. Customers might visit for special occasions, but not on a regular basis.
You Can Negotiate Your Restaurant Lease
Many people are surprised to find out that they can haggle with prospective landlords about a lease. Not just about the monthly rent, but also about who pays for things like heat, snow removal, lawn care, general maintenance. Don't be afraid to ask for concessions when looking to rent restaurant space.
Don't Be Impulsive
You may visit one spot and decide that it is "the one." Before you start sketching out the dining room, be sure to visit multiple sites. And visit prospective restaurant sites during different times of days, during the week and on weekends. For example, is the area really busy during the work day and dead at night and on weekends? Patience pays off when selecting a restaurant space.
Understand the Commitment You Are Making
Before you sign a multi-year lease, consider the consequences if your restaurant fails. It isn't pleasant to think about, but if you are roped into a five or ten-year lease, your landlord can still demand monthly rent, even if you are out of businesses. Ask for a one or two year lease to start. Once you have established a successful restaurant, you can sign a longer lease.
|Abhay Kumar||CEO||Chef Shajahan M Abdul||Founder & Managing Director.|
|Rijesh Christadas||Corporate Chef||Narayana Murthy||Legal Advisory.|
|Vijay Singh||GM (Projects)||Neelam Prasad||Training Chef|
|Ravi Nandan||Lead Architect||Laxmi Narayana Murthy||Food Cost Auditor|
|Roshan||Head Chef (Pre-Opening & Post Opening Support)||Shivamani||Lead Graphic Designer|
|Anil Kumar||GM (Pre-Opening & Post Opening Support)||Sedu Prakash||HRM|
|Rafi Ahmed||IT Specialist||Karishma Sunil||Recruitment &Talent Acquisition Officer|
|Monika Mathur||GM (Business Development)||Mohamed Ashwaq||Recruitment Officer|
|Sheetal Ram||Staff Welfare Management Officer||Asif Ahmed||Franchise Customer Support|
- All Indian Mother Gravies.
- Indian & International Cuisine Masalas.
- Rubs & Marinades.
- Ready to Cook Premixes.
Following are the training provided by Chef Abdul's Tandooriwala:
- Software Training.
- Inventory Management & Cost Control Training.
- SOP Introduction & Training.
- Recipe Manual Training.
- Purchase, Receive, Store & Issue Standards Training.
- Food Safety & Sanitation Training.