Outlet Requirements

The franchise outlet should have a minimum carpet area of 100 sq. ft. and be located in a high-visibility, high-footfall location such as busy streets, commercial hubs, food zones, marketplaces, office clusters, or near educational institutions. A strategically located outlet plays a key role in driving walk-in customers and ensuring strong daily sales.

Interior & Basic Infrastructure

To maintain uniform brand standards and smooth operations, the outlet must be equipped with the following basic infrastructure:

• Durable tile flooring suitable for food service environments
• A proper kitchen partition to separate food preparation and customer service areas
• Adequate water connection for cooking, cleaning, and hygiene purposes
• A service / billing counter designed for efficient customer interaction

The franchisee is required to arrange and install the above-mentioned interior setup. Detailed layout guidance and recommendations will be provided to ensure the outlet meets brand and operational standards.

Kitchen Operations & Staff Training

The franchisee should appoint two kitchen staff members to manage daily food preparation and operations. These staff members will receive hands-on training from our experienced chef, covering:

• Complete menu preparation
• Standard recipes and portion control
• Kitchen workflow and time management
• Hygiene, safety, and quality standards

The entire menu can be mastered within just 3 days, making it simple and easy for anyone to operate the outlet efficiently. No prior culinary or food industry experience is required, as our training program is designed to be practical, structured, and easy to follow.