Finding the right location to set up your QSR typical entails a careful evaluation of – the type of catchment area that is ideal, the menu and possible demand for such food, accessibility to the location, whether the QSR has seating or is simply a take away etc.

Keeping these in mind, we provide a complete catchment evaluation and based on the study provide recommendations for ideal location(s) for your QSR to run and flourish.

Each project comes with its own distinctive set of requirements and timelines; after a thorough assessment of these needs the cost of the project can be worked out and discussed. The professional fees for our services depend upon the scope of the project and the extent of our involvement.

Once these factors are taken into account we will determine the cost of the project and discuss it in depth. As a standard practice we keep the pricing transparent and provide the break up of the cost under the following heads – Rent & overheads, food production; inventory and supply; human resources/people; staff training; kitchen equipment and setup; operational costs.

We source and procure food ingredients and components from a set of trusted vendors. We keep the process of procurement very transparent and ensure that the vendors are extremely reliable in terms of delivery as well as quality.

With our experience and expertise, we have been able to build a dependable community of chefs and F&B related work force. The chefs are recruited from this pool of talent; of course after thorough evaluation through interviews and test, to best fit the requirements of each client. The chefs, once recruited, undergo extensive training to be oriented towards not just the menu requirements and food production but also adherence to Standard Operation
Processes (SOP’s) and other important health and hygiene regulations.

The day-to-day running costs of each QSR vary depending on factors such as the number of people employed; the menu plan and the ingredients required for production; the expanse and location of the space etc.

At the onset of each project that we take up, we study, assess, evaluate and inform the client about the running costs of the QSR.

Menu Planning and Menu Engineering are amongst the leading services that we provide to our clients. There are various methods to reach a mutually agreeable menu plan; and we assure you that your input in terms of the food you would like to see on your menu and your preferences, likings and inclination will be considered and much appreciated.

It is a collaborative process.

Yes, we can definitely help your procure the licenses and permissions like FSSAI License, Shop and Establishment License etc. required to set up a QSR in India, with your co-operation. The costs of these licenses and permissions are to be borne by the client.

Yes. A standard set of norms need to be followed meticulously. Food hygiene, health regulations, food safety are all concerns that need to be attended to while you set up a QSR in India. At the onset of the project we will discuss and consequently set SOP’s for the same which need to be strictly adhered to by all those involved with the operations. The employees will also be oriented towards these norms and practices in the training that they will undergo.

Kitchen design and furnishing are amongst multiple services that we provide. We consult and recommend the type of equipment and design required for your kitchen depending upon the menu, kitchen size, size of the QSR, no. of expected customers etc.

The future is now. Strategic planning on a zero wastage menu is where expertise stands. It is sustainable when the menu is well planned and executed with the prospective clients in view. The mobile ordering apps, point of sale (POS), and back of house systems are in unison – the result is a solution that can keep track of what’s being used and adjust order. End-to-end solutions can minimize food waste, drive efficiencies, reduce losses, increase customer engagement, improve revenue, and unlock insights and marketing opportunities.