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Franchise stories Industry Story

The Cost of Ambition: Why Many F&B Franchises Fail After Scaling Too Fast

In the world of food and beverage franchising, speed can be seductive. But when growth outruns preparedness, the collapse is almost always inevitable.


In 2022, a rising café chain in India expanded aggressively, opening 17 outlets in just 11 months. Investor interest was at an all-time high. Franchise inquiries flooded in. Social media was buzzing. By mid-2023, more than half the locations had shut shop, franchise partners were threatening legal action, and the brand was silently retreating from the spotlight.

This is not an isolated story. It’s a familiar trajectory for dozens of F&B brands across India. In the race to become “the next big thing,” founders often chase scale before they’ve built the spine to support it. And investors, lured by momentum, jump in too early — only to regret it later.

Let’s unpack why this happens, what the signs are, and how to avoid being part of the fallout.


1. Growth ≠ Scalability

Franchise demand is not the same as franchise readiness. A brand going viral or trending on Zomato doesn’t mean it’s ready for national rollout.
Scalability comes from repeatability — the ability to replicate the exact same customer experience, product quality, and operational efficiency across locations, without the founder’s constant involvement.

A report by Franchise India (2023) highlighted that 72% of F&B brands that expanded beyond five outlets within their first year experienced operational inconsistency and franchisee dissatisfaction — leading to either contraction or stagnation by Year 2.


2. Cracks in the System Start to Show

When scale is pursued prematurely, the backend struggles to keep up:

  • No standardized SOPs across outlets
  • Untrained staff with no access to a central knowledge system
  • Vendor unreliability, especially in smaller cities
  • SKU bloat on the menu, which reduces kitchen efficiency
  • Inconsistent taste, service, and ambiance — destroying brand trust

The worst part? One bad outlet can affect the brand image of ten good ones. Unlike tech, F&B operates on physical proof of concept — every store is a brand billboard.


3. Franchisees Are Sold a Dream, Not a System

Founders, under pressure to grow, often onboard franchisees too fast — prioritizing who can pay rather than who is the right fit.

The result?

  • Franchise partners with no F&B experience
  • Wrong locations chosen based on gut, not data
  • Franchisees feel unsupported and misled
  • High staff churn, poor customer feedback, and financial losses

Franchise is not a transaction. It’s a relationship. And when that breaks, word travels fast in investor circles.


4. The Reputation Domino Effect

In today’s review-driven economy, customer dissatisfaction spreads like wildfire. A poor experience at one store gets posted on Google, Zomato, or Instagram — and immediately casts doubt on the entire brand.

Internal issues get external visibility:

  • Poor reviews impact discovery
  • Sales drop even at strong-performing outlets
  • New leads dry up
  • PR turns from praise to damage control

Scaling without consistency is like building a tower with mismatched bricks. The higher it goes, the more fragile it becomes.


5. The Burnout is Real — Especially at the Top

Founders who drive rapid expansion often don’t realize how thinly they’ve stretched themselves. They go from being brand-builders to crisis managers.

Instead of innovation, their time gets consumed by:

  • Franchisee complaints
  • Vendor firefighting
  • Store-level operational crises
  • Team churn and morale drops

Many promising brands fade, not due to lack of potential — but because the core team collapses under the weight of their own ambition.


6. Real Growth is Boring — But Bulletproof

Now let’s flip the script. The brands that actually survive — and thrive — take a far more measured approach.

Take Blue Tokai, for example. Despite being India’s most recognized specialty coffee brand, it took them nearly a decade to build a network of 100 cafés. Why? Because they focused on:

  • Strong supply chain integration
  • Meticulous SOPs and training
  • A balanced mix of owned and franchised cafés
  • Robust backend tech for operations and loyalty

Or look at Biryani Blues, which perfected unit economics, training systems, and regional menu customizations before entering new markets.

These brands don’t chase scale — they earn it.


How Smart Investors and Founders Scale Right

Here’s the playbook that separates sustainable franchises from short-lived rockets:

✅ Unit Economics First

Before thinking of the 10th outlet, optimize the first 3. Each store should operate profitably and independently.

✅ Create a Franchisee Success Toolkit

Think of your franchisee as your customer. Give them robust training, onboarding, marketing templates, operational support, and regular audits.

✅ Location Science, Not Luck

Use footfall data, heatmaps, delivery radius analysis, and demographic targeting — don’t pick locations based on “vibe.”

✅ Automate the Backend

Invest in tech — POS integrations, inventory alerts, customer data, loyalty systems, and SOP libraries. This makes your business plug-and-play.

✅ Say No Until You’re Ready

A brand that says “no” to franchise deals too early is far more likely to succeed in the long run. Control growth. Build a system. Then scale.


Final Thought: Legacy > Velocity

The real winners are not the fastest to grow, but the longest to last.
Reputation compounds. So does inconsistency.

If you’re a founder, ask yourself: Would you rather have 100 outlets in 2 years, or 50 outlets that are still thriving 10 years later?

If you’re an investor: Don’t just ask “how fast are you growing?” Ask, “How ready are you to grow?”

Because in F&B, the cost of ambition — if not backed by systems — is often paid in regret.


At BBFT, we help investors back the right F&B brands — not just the loudest ones.
We evaluate every opportunity through the lens of long-term sustainability, operational depth, and real scalability — exactly the principles discussed in this article. Our due diligence ensures you’re not just buying into growth, but into consistency, reputation, and value.

If you’re an investor looking to build a strong franchise portfolio with minimized risk and maximized potential, BBFT is your growth partner.


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BBFT Success Story Brand Stories Industry Story

Inside The Big Chill Café: A ₹100 Cr Brand That Broke All the Rules


Delhi’s most iconic café grew into a cult brand by breaking every rule in the book. Here’s the blueprint—and the opportunity it reveals for smart F&B investors.


From Rwanda to Delhi: A Love Story That Birthed a Legacy

The Big Chill wasn’t born out of a business plan—it was born out of a love story. Founders Aseem Grover and Fawzia Ahmed met while working in Rwanda, he with the UN peacekeeping forces and she visiting family. Their shared dream of building something meaningful led them back to Delhi, where they opened the first Big Chill Café in East of Kailash in 2000. With no background in F&B, what they brought instead was clarity of vision, global taste, and a deep personal commitment to creating a space people would fall in love with—just like they had with each other.


The Café That Quietly Took Over Delhi

In the heart of South Delhi, back in 2000, The Big Chill Cafe opened its first outlet with no PR buzz, no celebrity launch, and no funding round. Yet today, it is arguably one of India’s most recognisable homegrown café brands—racking up an estimated ₹100–120 crore in annual revenue through just 10 self-owned outlets, all located in NCR.

It didn’t grow fast.
It didn’t franchise.
It just became unforgettable.

In a market where scale is often the priority, The Big Chill chose intimacy over expansion. And won.


How Big Chill Cracked the Code of Sustainable, Profitable Growth

1. Brand That Feels Like a Memory

Everything—from the old-school Hollywood posters to the mint-colored walls—makes you feel something. And that’s by design. Emotional branding is why they have 60-minute wait times on weekends even after 20+ years in business.

2. Menu That Makes You Come Back

They’ve kept their core items unchanged for years. Why? Because the Penne Vodka, Chicken Lasagna, and Mississippi Mud Pie have become rituals for customers. This consistency has led to one of the highest repeat customer rates in the Delhi NCR casual dining market.

3. Low Operational Complexity, High ROI

With no franchising, The Big Chill has full control over operations and margins. Estimates suggest EBITDA margins upwards of 22–25%, compared to the industry average of 14–18% in casual dining. Their controlled menu, low marketing spends, and real estate strategy (leasing vs. owning) keep costs in check.

4. Scarcity Built Demand

In 20+ years, they’ve only expanded to around 10 outlets. The result? A line outside every café and a sense of exclusivitythat keeps brand equity sky-high.


The Investor Takeaway: What Big Chill Teaches Us About Building F&B Gold

  • Quality Scales Better Than Quantity
    Big Chill proves that a high AOV (average order value) with high repeat rates can be more profitable than high footfall alone.
  • Brand Equity > Hype
    The café’s cult following hasn’t been built on advertising, but on trust. That’s a better long-term moat than any influencer campaign.
  • Franchising Done Right Can Replicate This Magic
    While Big Chill didn’t franchise, its model offers critical insight: a brand with clear positioning, consistent quality, and emotional appeal can be scaled profitably through franchising—if done the right way.

The Big Chill Blueprint — And How BBFT Helps Investors Tap Into the Next One

Not every brand can be The Big Chill. But there are many early-stage F&B brands today with similar potential—if paired with the right investor and franchising strategy.

At BBFT, we specialise in identifying, curating, and scaling the next wave of high-potential F&B brands. From discovery to deal structuring, location scouting to post-launch support—we help you build F&B assets that don’t just look good on paper, but create real, lasting value.


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Brand Stories Franchise stories Industry Story

Inside Cafe Delhi Heights’ ₹180 Cr Playbook—What F&B Investors Need to Know

The Origin: A Family Recipe for Business Success

Cafe Delhi Heights (CDH) wasn’t born in a boardroom. It began in a Delhi home where Usha Batra’s passion for food inspired her sons, Vikrant and Sharad, to take the flavours of their kitchen to the world. In 2011, they opened their first outlet in Cross Point Mall, Gurgaon, aiming to capture Delhi’s essence—eclectic, bold, and comfort-driven.

What set them apart? A mix of global and Indian flavours under one roof. CDH’s iconic Juicy Lucy burger became an instant hit, and by staying true to their roots, the brand found mass appeal across age groups and cities.


The Numbers Don’t Lie: ₹0 to ₹180 Cr in Just Over a Decade

CDH took the slow and steady route—no rapid franchising, no rush. Every new location was company-owned, ensuring consistency. By 2017, they had 9 outlets. As of FY2023, they operate over 42 outlets across 13 cities, with estimated group revenues exceeding 180 crore.

Average outlet revenue? Estimated at 4–5 crore annually. That’s significant in the casual dining space, where many brands struggle to break ₹2 crore.

The Indian casual dining industry is projected to grow at a CAGR of 10% till 2027. CDH is perfectly positioned to ride this wave with its pan-India recall and adaptability.


The Business Strategy That’s Winning: Quality Control and Consistent Innovation

Unlike competitors who scaled fast and compromised on quality, CDH chose control. Ingredients are sourced centrally. Staff is trained rigorously. The experience stays consistent whether you’re in Mumbai or Delhi.

They also diversified strategically:

  • Comfort BakeHouse – A cloud bakery born during the pandemic.
  • IKIGAI – A premium Japanese dining concept for upscale urban diners.
  • Juicy Lucy – Now a standalone QSR brand with high-margin, scalable potential.

This multi-brand model allows CDH to play across formats: casual dine-in, premium, and cloud kitchen—future-proofing the business.


Key Takeaways for Investors: What’s Working and What to Watch Closely

What’s working:

  • Consistency across outlets.
  • Strong brand recall—the Juicy Lucy is a cult favorite.
  • Strategic locations—including high-footfall malls and even inside Delhi’s Red Fort.
  • Innovation in menu and brand positioning.

What to watch out for:

  • Diversification complexity—each new brand needs focused execution.
  • Scaling infrastructure—plans to reach 120 outlets and ₹500 crore revenue by 2028 will require backend and tech investments.
  • Franchising risks—their biggest upcoming move. Mishandling this could dilute brand quality.

“It’s not about how many outlets we have. It’s about how many customers we make feel at home,” — Vikrant Batra, Co-founder.


Where It’s Headed – And Why Investors Should Watch Closely

CDH is expected to target a valuation of 1,200–1,500 crore in the next few years, possibly preparing for external funding or an IPO. Its success so far offers a blueprint: thoughtful scaling, diversified yet focused growth, and unmatched brand storytelling.

At BBFT, we specialize in identifying, nurturing, and scaling brands like these, helping investors find high-potential opportunities in the F&B space.

Ready to explore your next investment in the F&B sector? Get in touch with us today to learn how we can help you connect with the best franchise and business opportunities in the industry.

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BBFT Success Story Franchise stories Industry Story

5 Steps to Owning a Profitable Food Franchise in India (Without Running It Yourself)

India’s food and beverage industry is undergoing a massive shift. From premium cafés to scalable QSRs, branded outlets are taking over high-street real estate — and smart investors are getting in early.

But here’s the twist: you no longer need to operate a restaurant to profit from one.

Thanks to the Company-Operated Franchise Model, you can now own a branded outlet while the brand handles the entire operation. At BBFT, we specialize in connecting investors with such models — where you bring the capital, and the brand brings the execution.

Let’s break down how to enter this space, smartly and strategically:


1. Define Your Investment Appetite and Involvement Level

Start with clarity. Are you looking to invest ₹30–70 lakhs in a high-efficiency QSR or ₹1 Cr+ in a flagship café or casual diner?

This first step helps filter the right brand, location, and model for your goals. Whether you’re diversifying across asset classes or building an F&B-specific portfolio, your investment style should guide the structure — not the other way around.


2. Choose the Right Brand with a Proven Company-Operated Model

Not all franchise brands operate equally. Some expect you to run the outlet; others — like the brands we work with — handle it entirely themselves.

What you want:

  • Brands with successful existing outlets and replicable SOPs  
  • Full-stack company-operated model (staffing, sourcing, training, operations)  
  • Transparent communication, regular reporting, and investor-aligned incentives  

This is where BBFT steps in. We’ve vetted dozens of F&B concepts to shortlist only those with long-term, scalable, investor-friendly systems.


3. Understand the Commercial Structure Clearly

Numbers don’t lie — but sometimes they get buried in brochures. We make sure you know:

  • – The full CapEx breakdown (setup cost, brand fees, interiors)  
  • – ROI structure (monthly returns, revenue share percentages, payouts)  
  • – Breakeven timelines and long-term yield potential  
  • – Exit options — resale, transfer, or brand-led buyback  
  • You’re not just investing in a store. You’re building a yield-generating asset with predictable cash flows.

4. Secure the Right Location — or Let the Brand Do It

In F&B, real estate matters — a lot. But that doesn’t mean you have to scout malls or negotiate leases yourself.

Many brands take the lead, identifying, vetting, and finalizing sites based on footfall, rental viability, and brand fit. Whether you have a space in mind or need help finding one, you should ensure that the economics work — not just the aesthetics.


5. Let the Brand Launch, Operate & Scale

Once the paperwork’s done and the funds are deployed, the brand takes over:

  • Store design and buildout  
  • Hiring and training of staff  
  • Daily operations, inventory, vendor management, quality control  
  • P&L management and return disbursement  

You stay informed, not involved. Regular reporting ensures visibility — and peace of mind.


Final Thought: You Own the Asset; They Run the Business.

Franchising isn’t what it used to be. With today’s investor-first models, you can own high-performing food outlets without managing staff, chasing vendors, or worrying about day-to-day execution.



Ready to explore F&B franchise investment opportunities?

At BBFT, we help HNIs and serious investors tap into India’s fast-growing F&B ecosystem through fully operated, investor-aligned models. You focus on returns. We handle the rest.
📞 Let’s talk — we’ll walk you through live deals, real returns, and India’s top-performing brands.

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Industry Story

Bar vs Restaurant vs Café: Where Should HNIs Invest in 2025?

The Indian food & beverage industry is on fire—valued at over ₹4.5 lakh crore and projected to grow at 10–12% CAGR over the next five years.

But for high-net-worth individuals (HNIs), the real question isn’t whether to invest.
It’s where to invest.

Bars, restaurants, and cafés all offer unique opportunities—but they vary wildly in capital requirements, scalability, and risk.

Let’s break down each format with real numbers, real examples, and investor insights.


🍸Bars: High Margin, High Maintenance

Bars are aspirational, high-ticket, and often culturally iconic—but they come with significant barriers to entry.

Quick facts:

  • Average spend per head: ₹1,500+
  • Setup cost: ₹1.5–₹3 Cr
  • Liquor license: ₹40–₹70L (metro cities)
  • Monthly revenue: ₹30–₹80L
  • Break-even: 24–30 months

They work well in premium locations where footfall supports nightlife and experience-driven consumption. But they’re trend-sensitive and harder to replicate or scale.

Example: Sidecar in Delhi, ranked among Asia’s 50 Best Bars, thrives on storytelling, ambience, and curation—not easy to copy or expand.

Best for: Investors seeking high-profile assets with strong cultural influence in major cities.


🍽️ Restaurants: Proven, but Operationally Intense

Restaurants are the classic F&B investment—familiar, flexible, and scalable with the right backend.

Key numbers:

  • Average spend: ₹600–₹1,000
  • Setup cost: ₹60L–₹1.5 Cr
  • Monthly revenue: ₹20–₹50L
  • Break-even: 12–18 months
  • Margins: 15–25% (food cost, rent, and HR heavy)

They offer broader appeal and multiple revenue streams (dine-in, delivery, events), but demand serious attention to operations, consistency, and customer experience.

Example: Pizza Hut is one of India’s most iconic restaurant brands with a strong presence in the casual dining space. It has successfully expanded across the country through a franchising model, allowing it to scale rapidly while maintaining consistency in its offerings and customer experience.

Best for: HNIs with a medium-to-long-term outlook, and the appetite to build systems and brand equity.


☕ Cafés: Lean, Repeatable & Franchise-Ready

Cafés are perhaps the most quietly profitable format in today’s F&B space.

Snapshot:

  • Average spend: ₹350–₹600
  • Setup cost: ₹30L–₹60L
  • Monthly revenue: ₹10–₹25L
  • Margins: 65–70% on beverages
  • Break-even: 8–12 months

They thrive on high repeat footfall, easy-to-train staff, and standardised operations—making them ideal for franchising. Plus, younger urban audiences treat cafés as workspaces, hangout zones, and everyday indulgences.

Example: Tan Coffee is a prime example of success in this space, leveraging a simple yet effective business model focused on specialty coffee, an inviting atmosphere, and rapid scalability.
With strong growth and an expanding presence, Tan Coffee is proving to be a solid investment for those looking to tap into the café market.

Best for: Investors seeking fast ROI, lower risk, and high scalability—especially in Tier 1 & 2 cities.


Final Verdict: One Size Doesn’t Fit All

Each format comes with its own risk-reward profile.
Bars demand higher investment and patience but offer prestige and long-term value in marquee locations.

Restaurants balance risk with versatility, offering growth if operations are dialed in.

And cafés, while often underestimated, are low on capital intensity and high on repeat business, scalability, and SOP-friendly expansion—making them the most agile option for investors today.


So, Where Should You Put Your Money?

If you’re looking for a prestige-driven, high-capital play—go with a bar.
If you’re building a lifestyle brand and want full-stack involvement—a restaurant makes sense.
But if you’re thinking scalability, franchise potential, and consistent returns
a café may be your smartest bet in 2025.

At BBFT, we help HNIs and investors plug into high-growth opportunities with curated brands, proven formats, and solid backend support.Let’s explore what works best for your goals.
Whether it’s a statement bar, a growth-stage restaurant, or the next café chain—we’ll guide you there.

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Industry Story

Why F&B Brands See Tier 2 & 3 Cities as Goldmines in 2025!

India’s Tier 2 & 3 cities are no longer just emerging markets—they’re the fastest-growing F&B frontiers in 2025.

For franchise investors and brands, these regions offer 47% lower costs and faster ROI than metros.

Here’s some other advantages investors and brands must know:

1. Lower Costs, Faster ROI

Real estate in cities like Indore or Coimbatore costs 60–70% less than in Bangalore or Mumbai. Labor is 30–40% cheaper.

Result: Breakeven in 18–24 months vs. 3+ years in metros.

2. Aspirational Demand (With Less Competition)

Young consumers are spending up to 65% of their disposable income on dining out—but most categories only have 2–3 dominant players.

A Nagpur-based bubble tea brand scaled to 15 outlets in 14 months by pricing 20% below metro rates.

3. Digital = The Great Equalizer

Instagram, YouTube, Zomato, and Swiggy have created a trend-hungry, experience-driven audience across smaller cities—at 45% lower ad costs than metros.

4. Prime Locations, Less Competition

Tier 2 & 3 cities still offer high-footfall retail spots—malls, high streets, and main roads—at a fraction of metro rents. First movers grab visibility without the clutter.

5. More Franchisees, Faster Scale

With lower setup costs and rising local ambition, finding committed franchise partners is easier—and scaling up is faster than in crowded metro markets.


The Hidden Speed Bumps

The opportunity is real—but there are still some risks.

  1. Supply chains can be unreliable (try sourcing fresh cream in Bhubaneswar).
  2. Metro pricing doesn’t always fly—a ₹300 dish may need to be reworked to sell at ₹200 in Ludhiana.
  3. And staffing? Training and retaining talent to deliver consistent quality across smaller towns is one of the biggest challenges brands face.

Brands that overlook these details are the ones that struggle. 

Those that plan for them? They win.


Investor Takeaways

Metros are saturated. Tier 2 & 3 cities present massive opportunities —but only for brands with:

✅ Localized supply chains

✅ Proven unit economics

✅ Adaptable pricing and operations


Are you looking to connect with brands offering such franchise opportunities in India’s next big markets?

Reach out to us and we’ll help you unlock the potential of your next winning investment.


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Brand Stories Industry Story

Indonesian Coffee giant Kopi Kengagan Enters India; Sneak peak into Kopi Kenangan’s Journey to India


Introduction

India’s love affair with coffee is getting stronger — and the latest entrant into this evolving space is a brand that’s already stirred up Southeast Asia. Meet Kopi Kenangan, Indonesia’s coffee unicorn, entering India as Kenangan Coffee with plans to open 50 outlets in the next 3 years, backed by a ₹40 crore investment.

This isn’t just another international café chain eyeing India. Kopi Kenangan is bringing a mix of tech, emotion, and affordability — setting it apart in a crowded market.


A Unicorn with a Purpose: Brewing Memories, Not Just Coffee

Founded in 2017 by Edward Tirtanata and James Prananto, Kopi Kenangan was born out of a gap between overpriced global coffee chains and inconsistent local cafés. Their vision? Serve high-quality coffee at an affordable price.

With over 1,000 outlets across Southeast Asia, funding from Sequoia Capital, and a valuation exceeding $1 billion, the brand became Indonesia’s first F&B unicorn — and they’re just getting started.

The name Kopi Kenangan translates to “Coffee with Memories” — a powerful brand emotion that now travels to India under the name Kenangan Coffee.

Edward Tirtanata, Co-Founder of Kopi Kenangan says, “We’re not just selling drinks. We’re offering people a moment to remember — every single time,”


India Playbook: Go Big, Move Fast, Stay Local

Kenangan Coffee’s India strategy is well thought out, aggressive, and hyper-local:

  • Café Formats: Launching with both full-sized cafés (800–1000 sq. ft.) and grab-and-go outlets (200–300 sq. ft.) across Delhi NCR and Mumbai.
  • Digital DNA: A mobile-first experience from day one — app-based ordering, loyalty programs, and delivery built in.
  • Adapted Menus: Featuring 35+ beverages and 20+ food items, tailored for Indian taste preferences.
  • Revenue Mix: Unlike their other markets, food will contribute 25% to revenue in India — a nod to how food-centric Indian café visits are.

What Sets Kopi Kenangan Apart?

India already has its fair share of café brands. But Kopi Kenangan stands out with a few powerful USPs:

1. Gula Aren – The Palm Sugar Gamechanger

Their signature ingredient — Gula Aren (a traditional Indonesian palm sugar) — replaces refined sugar, delivering a rich, caramel-like flavor that’s also more natural and healthier.

2. Tech at the Core

Kopi Kenangan isn’t just a café — it’s a tech-enabled F&B company. Their app drives orders, engagement, and loyalty, offering a seamless experience across touchpoints.

3. Affordable Premium Positioning

It’s not luxury pricing, and it’s not low-cost café fare either. Kenangan Coffee hits the sweet spot — specialty coffee and elevated experience without breaking the wallet.


Why India is Ready for Kopi Kenangan

India’s urban coffee market is growing at 10–12% CAGR. With more Gen Z and millennials spending time at cafés for work, hangouts, and lifestyle, the demand for experience-driven, health-conscious, tech-first brands is at an all-time high.

Kenangan Coffee checks all the right boxes:

  • Emotional connect through storytelling.
  • Healthier, unique ingredients like palm sugar.
  • Frictionless digital experience for convenience-driven consumers.

The Bigger Picture: A New Wave of Global Disruptors

Kopi Kenangan’s entry isn’t just about one brand — it reflects a broader trend of global F&B disruptors eyeing India. With recent entrants like Tim Hortons, Pret A Manger, and Popeyes, the Indian market is becoming a hotspot for globally scalable, tech-savvy brands.

For franchise partners, Kenangan Coffee presents a high-potential, proven model with room for fast, local growth.

For customers — it’s a refreshing new story in their coffee routine.


Final Thoughts: A Cup Full of Potential

Kopi Kenangan isn’t just testing the waters in India. It’s here to make an impact — blending global brand power with deep local insights.

If it continues on its current path, Kenangan Coffee could become a breakout brand in India’s café culture, offering not just better coffee, but a more meaningful experience.

So next time you’re deciding between the usual brew or something new — take a sip of memory. You might just find your new favorite.

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Franchise stories Industry Story

5 Biggest Mistakes First-Time Franchise Investors Make (And How to Avoid Them!)

Thinking of Investing in a Franchise? Read This First!

Franchising is one of the fastest-growing business models, offering investors a proven path to success. According to the Franchise Business Economic Outlook, the F&B franchise industry in India is valued at over ₹5,000 crore and growing at 30-35% annually.

With numbers like these, investing in a franchise might seem like a no-brainer. However, nearly 30% of new franchise businesses struggle or shut down within the first five years due to mistakes that could have been avoided.

Before you sign any franchise agreement, avoid these five costly mistakes!


1. Mistaking Popularity for Profitability

Just because a franchise is trending doesn’t mean it’s a smart investment. Many first-time investors get caught up in the hype of viral brands—a burger chain all over Instagram or a bubble tea shop with long queues—without asking the most important question: Is this business actually profitable?

Rohit Singh, Founder and CEO of BBFT, emphasizes,A franchise isn’t successful just because it’s popular today. True success comes from a solid business model, not social media buzz. A trending franchise today can vanish tomorrow if it lacks a strong business model.”

How to Avoid This Mistake:

Study the Brand’s Financials: Review the Franchise Disclosure Document (FDD) for revenue, profitability, and expenses.

Talk to Existing Franchisees: Get real feedback on challenges and profitability.

Check Market Demand: Is the product a long-term need or just another short-term trend?


2. Underestimating the True Cost of Ownership

Most franchise brands advertise their franchise fee, which can range from ₹10 lakh to ₹1 crore. However, that’s just the tip of the iceberg. Many investors underestimate the real cost of running a franchise.

Additional Costs That Should Be Taken Into Account:

Real Estate & Rent: A prime location can cost lakhs in monthly rent.

Interior Fit-Outs & Equipment: Custom branding, furniture, and kitchen setup add to expenses.

Marketing & Royalty Fees: Most brands charge 5-10% of revenue as royalties, plus additional advertising costs.

Working Capital: Brands may require 3-6 months of operational funds before turning profitable.

Case Study: Starbucks vs. Local Coffee Brands

A Starbucks franchise in India requires ₹3-5 crore in investment, whereas brands like Tan Coffee or Altogether Experimental need significantly less with a faster break-even period. Picking a franchise that fits your financial capacity is crucial.

How to Avoid This Mistake:

✔ Create a detailed financial plan covering all costs before investing.


3. Picking the Wrong Location

The #1 reason franchises fail? Poor location choices. Even the most popular franchise can struggle in a bad spot.

What Defines a Good Franchise Location?

  • High Footfall Areas: Malls, corporate hubs, and high streets ensure steady traffic.
  • Right Demographics: A premium café won’t work in a price-sensitive neighborhood.
  • Balanced Competition: Too many similar brands nearby can hurt your sales.

Real-Life Example: Domino’s Location Strategy in India

Domino’s India (operated by Jubilant FoodWorks) doesn’t just pick locations based on visibility—they use heatmaps, data analytics, and income-level studies to determine where a new store can thrive. Franchisees benefit from a research-backed location strategy rather than relying on guesswork.

How to Avoid This Mistake:

✔ Use data-backed location research instead of relying on instinct.


4. Chasing Short-Term Hype Instead of Long-Term Growth

Many first-time franchise investors focus only on what’s popular today rather than evaluating whether the brand can sustain long-term success. Just because a franchise is booming now doesn’t mean it will thrive 5-10 years down the line.

Why Long-Term Growth Matters:

Market Saturation: Some brands expand too quickly and struggle to maintain quality.

Scalability: A concept that works in metro cities may fail in smaller towns.

Supply Chain Strength: A weak backend can create operational bottlenecks.

Case Study: The Boom & Slowdown of International QSR Brands in India

Several global QSR chains—like Dunkin’ Donuts—entered India with high expectations but struggled due to poor adaptation to local preferences and an unsustainable expansion pace. By 2018, Dunkin’ shut over 50% of its outlets in India, proving that expansion without a long-term plan can backfire.

Rohit Singh, Founder and CEO of BBFT, advises, “The best franchise investments aren’t the ones making the most noise today—they’re the ones quietly building a foundation for the next decade.”

How to Avoid This Mistake:

Assess the Brand’s Expansion Roadmap – Does it have a clear, sustainable plan?

Analyze Industry Trends – Is demand increasing or just a short-term fad?

Look at Financial Performance – Is revenue stable, or does it fluctuate?


5. Not Understanding the Franchise Agreement

The franchise agreement is legally binding, but most first-time investors don’t read the fine print. This can lead to unexpected restrictions and financial losses.

Key Clauses to Watch Out For:

Territorial Rights: Does the brand allow another franchisee near your location?

Exit Clauses: What happens if you want to sell your outlet?

Renewal & Royalty Fees: Some brands increase fees every few years.

Case Study: KFC Franchise Agreements in India

Several franchisees of KFC India found themselves facing unexpected royalty hikes and operational constraints after signing agreements. Some struggled with rising supply costs dictated by the brand, making profitability challenging. Without proper legal review, these issues became long-term financial burdens.

How to Avoid This Mistake:

✔Hire a franchise lawyer to review the agreement before signing.


Final Thoughts: Be a Smart Franchise Investor!

Franchising can be a highly profitable investment, but only if done the right way. Avoiding these five mistakes can save you lakhs in losses and set you up for long-term success.

Quick Recap:

Research Beyond the Hype – Trends fade, solid brands stay.

Calculate Total Costs – Factor in hidden expenses.

Choose the Right Location – Footfall, demographics, and competition matter.

Focus on Long-Term Growth – Look at scalability and market sustainability.

Read the Agreement Carefully – Know your rights and obligations.


Looking for the Right Franchise Opportunity?

Want to invest in a franchise with confidence? BBFT helps investors like you find the most profitable opportunities.

Contact us today to start your franchising journey the right way!

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Brand Stories Industry Story

The Rise of Third Wave Coffee: How It Conquered India’s Cafe Industry

For years, India’s coffee culture was defined by instant mixes and mass-market cappuccinos. But in the last decade, a quiet revolution has reshaped the landscape. A new generation of coffee drinkers, primarily young professionals and urban dwellers, are demanding more than just caffeine—they want quality, craftsmanship, and an experience that goes beyond a quick espresso shot.

This shift in consumer behavior has paved the way for brands like Third Wave Coffee, which launched in 2016 with a mission to bring artisanal, ethically sourced coffee to India. In a market dominated by Café Coffee Day and Starbucks, Third Wave Coffee positioned itself as the go-to brand for specialty coffee lovers. But how did a relatively young company carve out such a strong niche in India’s competitive café industry?

This case study explores the strategy, product differentiation, and disruptive growth of Third Wave Coffee.

The Indian Coffee Boom: An Industry Ripe for Disruption

India’s coffee market is experiencing rapid growth, expected to reach $2.31 billion by 2024, with a compound annual growth rate (CAGR) of 8.9%. While instant coffee remains widely popular, there has been a surge in demand for premium coffee experiences, driven by rising disposable incomes, urbanization, and increased awareness of coffee origins and brewing methods. The Coffee Board of India estimates that the specialty coffee segment alone will grow at a CAGR of 12.6% over the next five years.

This demand for high-quality coffee has given rise to a new café culture, where people are no longer just looking for a place to grab a quick cup of coffee but are seeking “third spaces”—cafés that double as work hubs, social gathering spots, and experiential destinations. With this shift in consumer preferences, Third Wave Coffee saw an opportunity to redefine India’s coffee experience.

The Founding Story: A Vision for Better Coffee

The brand was founded by Sushant Goel, Ayush Bathwal, and Anirudh Sharma, three friends who were introduced to the third wave coffee movement while studying abroad. Unlike the first and second waves of coffee, which focused on mass production and branding, third wave coffee treats coffee as an artisanal product, emphasizing quality, sustainability, and transparency.

Upon returning to India, they realized that while global coffee chains like Starbucks offered a premium café experience, there was a lack of locally sourced, specialty coffee with a strong focus on craftsmanship. They saw an opportunity to bridge this gap by creating a brand that not only served high-quality coffee but also educated consumers on its origins, brewing techniques, and flavors. As Goel puts it, “It wasn’t just about drinking coffee; it was about understanding where it comes from and how it’s made.”

What Sets Third Wave Coffee Apart?

Third Wave Coffee’s strategy is built around creating a holistic coffee experience, focusing on craftsmanship, ethical sourcing, and digital innovation. Unlike mass-market brands that prioritize convenience, Third Wave Coffee has cultivated a culture of appreciation for specialty coffee, making it more than just a beverage.

Their cafés are designed to encourage customers to linger, featuring minimalist, warm interiors that make them ideal spaces for work or socializing. Unlike Starbucks, which emphasizes its global branding, Third Wave Coffee has localized its approach, ensuring that each café retains an inviting, community-driven atmosphere. The baristas are highly trained, not just in brewing techniques but also in customer engagement, adding a personalized touch to every order.

A key differentiator for the brand is its brewing methods. While most coffee chains rely on quick-service espresso machines, Third Wave Coffee introduces Indian consumers to hand-brewed methods like Aeropress and Pour-Over, which bring out the natural complexities of the coffee beans. This approach aligns with their philosophy that coffee is not just a drink but an experience, much like fine wine, where origin, processing, and roasting techniques all influence flavor.

Beyond brewing, their commitment to ethical sourcing has played a crucial role in shaping the brand’s identity. Third Wave Coffee directly sources beans from local farms in Chikmagalur and Coorg, ensuring traceability and fair pricing for farmers. By cutting out middlemen, they provide customers with fresh, high-quality beans while supporting India’s coffee-growing communities.

How Digital Innovation Fueled Growth

While most coffee brands struggled during the COVID-19 pandemic, Third Wave Coffee leveraged a strong digital-first approach to navigate the crisis. Their mobile app became a game-changer, allowing customers to order online, customize drinks, and subscribe to monthly coffee plans. This move significantly boosted their online revenue, with 30% of total sales now coming from digital orders—a remarkable achievement in India’s café industry.

Beyond delivery, their subscription model has created a loyal customer base that values fresh coffee delivered directly to their homes. By integrating technology with their brand experience, Third Wave Coffee has successfully positioned itself as a forward-thinking company that understands the evolving preferences of modern coffee drinkers.

Competing Against Industry Giants

India’s café industry is highly competitive, with established brands like CCD, Starbucks, and Blue Tokai fighting for market share. While CCD dominates with affordability and mass accessibility, and Starbucks thrives on its global appeal, Third Wave Coffee has crafted a niche by targeting discerning coffee lovers willing to pay ₹300-400 per cup for a premium experience.

Their strategy has paid off. As of June 2024, Third Wave Coffee operates 100 outlets across major cities, including Bengaluru, Mumbai, Delhi, Gurgaon, Pune, Hyderabad, Noida, Coonoor, and Chandigarh, with plans to open over 50 new outlets in the coming year. Their financial performance has also been impressive, with revenue soaring from ₹32 crore in FY22 to ₹144 crore in FY23—a staggering 4.5x growth. This success has attracted significant investment, including a $35 million funding round led by private equity firm Creaegis, signaling strong investor confidence in their expansion potential.

The Future of Third Wave Coffee

As India’s specialty coffee market continues to grow, Third Wave Coffee is well-positioned to lead the charge. The brand plans to expand into tier-2 cities, introduce bottled cold brews, and strengthen its subscription and retail offerings. With an increasing number of Indian consumers embracing artisanal coffee, the brand’s focus on quality, sustainability, and innovation gives it a competitive edge.

Co-founder Goel sums it up best: “The future of coffee in India isn’t just about selling more cups—it’s about creating experiences that people want to be a part of.”

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Brand Stories Industry Story

Bastian: Mumbai’s Hottest Celebrity Restaurant or the Ultimate Status Symbol?

Introduction: Where Dining Becomes a Social Statement

In Mumbai, restaurants come and go. But Bastian? It has become a cultural landmark—where fine dining meets celebrity spectacle. More than a meal, it’s an experience, a flex, and a ticket into high society.

But how did Bastian transform from a high-end seafood spot into Mumbai’s most exclusive dining destination? The secret lies in celebrity influence, luxury branding, and an irresistible aura of exclusivity.

From Seafood Hotspot to Bollywood’s Dining Room

Launched in 2016 by Chef Kelvin Cheung and restaurateur Ritika Khatnani, Bastian quickly gained a following for its modern seafood. But the game changed in 2020 when Bollywood icon Shilpa Shetty and husband Raj Kundra bought in.

Overnight, Bastian became synonymous with glamour, fitness, and high-society dining. A-listers like Katrina Kaif, Ranveer Singh, and Deepika Padukone turned it into Bollywood’s unofficial clubhouse, with paparazzi stationed outside to catch stars in action.

Step Inside: A Dining Experience That Screams VIP

Bastian’s interiors—designed by Minal Chopra—ooze modern opulence. Think cave-like ceilings, floating chandeliers, plush seating, and a warm golden glow that makes everyone look like they belong on a magazine cover.

Despite a 350-seat capacity, demand is so high that Bastian serves up to 700 covers on peak weekends. The ambiance isn’t just luxury—it’s deliberately curated to make every guest feel like a star.

The Menu: Expensive, Indulgent, and Designed to Impress

Bastian’s menu is a psychological masterstroke. Dishes aren’t just plated; they’re crafted for Instagram. Instead of listing ingredients, the menu uses phrases like “artisan-crafted” and “chef’s signature” to elevate perception and justify premium pricing.

  • Average Spend Per Person: ₹3,000
  • Dinner for Two: ₹10,000
  • Mandatory Reservation Deposit: ₹2,000 per head (ensuring only the serious get in)

It’s not just about food—it’s about indulging in a high-status experience.

Marketing Genius: Turning Dining Into a Social Flex

Bastian doesn’t sell food—it sells aspiration.

Its Instagram game fuels the fire, with every celebrity visit turning into viral content. Luxury thrives on demand, and Bastian ensures there’s never enough supply.

Every paparazzi moment turns into an ad—stars walking in and out create the illusion that Bastian is where Mumbai’s power players dine. User-generated content floods Instagram, making even non-celebs feel like VIPs.

For many, the ₹10,000 bill isn’t just a meal—it’s a social milestone.

Conclusion: The Perfect Recipe for Luxury Domination

Bastian isn’t just a restaurant—it’s a high-society experience wrapped in food. By blending celebrity power, aspirational branding, and exclusivity, it has redefined what luxury dining means in Mumbai.

Getting a table here isn’t just a reservation—it’s an achievement.