Delhi’s favourite burger brand, Burgerama, has joined hands with BBFT (Building Brands For Tomorrow) to expand its footprint across India. This strategic partnership marks a new chapter for India’s premium burger segment, offering investors, franchisees, and burger lovers a unique growth opportunity.
About Burgerama Delhi’s Cult Burger Brand Founded in 2018 by Kabir Bose, Vivek Prakash, and Viraaj Badhwar. Since its launch in 2018, Burgerama has become one of Delhi’s most loved burger chains, known for its premium ingredients, consistent quality, and delivery-first model. The brand now handles 30,000+ monthly orders across Delhi, Gurgaon, Noida, Bangalore, and Chandigarh, with an average order value of ₹700. The brand has raised ₹15 crore in Series A funding led by Anicut Capital, Madison Capital & Soonicorn Ventures, With a current Valuation of 73.3 cr.
BBFT’s Role: Strategy, Investment & Franchising
BBFT will power Burgerama’s next stage of growth with: – Investment Management – helping structure and manage future capital for sustainable scaling. – Business Model & Strategy Consulting – refining business model, strategy, and share growth playbooks. – Franchise Expansion–unlocking opportunities for investors and franchisees to partner with a proven burger brand.
Strategic Expansion: Burgerama is planning to convert Five Burgerama cloud kitchens in Delhi’s premium localities (Greater Kailash, Sushant Lok, Green Park, Vasant Kunj, and Sohna Road) will be converted into casual dine-in outlets.
Why Burgerama is the Perfect Investment Opportunity – Strong Delivery Base – 30,000+ orders monthly create immediate cash flow. – High-Demand Category – India saw 40 million+ burger orders in 2024 on Swiggy alone. – Premium Positioning – Higher order values (₹700 AOV) vs. traditional QSRs. – Scalable Formats – Flexible 100–1,500 sq. ft. outlets for diverse locations
-Burgers & sandwiches make up ~31% of the QSR pie in India.
– India’s QSR market size was about USD 23.16 billion in 2023 and is projected to grow to USD 38.71 billion by 2029, with ~8.9% CAGR. India Retailing+1
-Within the QSR market, burgers & sandwiches are among the fastest growing categories.
Join India’s Burger Growth Story The BBFT × Burgerama collaboration is more than an expansion plan — it’s the beginning of India’s next premium burger franchise wave for investors.
“With Burgerama, we see the opportunity to redefine how India experiences burgers. This collaboration is not just about expansion; it’s about building a new-age, niche category that will set benchmarks for the future of the burger industry in India” said Rohit Singh Founder & CEO of BBFT(Building Brands for tomorrow)
For investors, franchisees, and foodpreneurs looking to tap into India’s booming QSR market, Burgerama offers the perfect blend of strong brand equity, proven business model, and future-ready expansion strategy.
Partner with Burgerama & BBFT today to be part of India’s premium burger revolution.
A story that started from a small store in Hauz Khas for Tan Coffee is now flying high and ready for a take off. When Nishant Mittal and Shivank Verma- Founders of Tan Coffee first poured their signature single‑origin espresso in a cozy Hauz Khas space, they dreamed of more than just another coffee shop. BBFT recognized that spark and, as Tan Coffee’s strategic growth partner, has helped that spark ignite into a national blaze. BBFT’s strategic partnership with Tan Coffee, is making that vision a reality by launching 11 new Tan Coffee stores across 6 more states in the next 90 days taking the brand from 12 thriving locations to a nationwide network of 23 stores across 12 states. This blitz demonstrates how BBFT’s proven playbook transforms pilot concepts into mass‑premium powerhouses.
About Tan Coffee & Why they’re ahead in the Game
Try naming a coffeehouse known for its unforgettable food—or a restaurant celebrated for its artisan coffee. You’ll probably come up empty.That’s the gap no one dared to bridge. And that’s exactly where Tan Coffee was born. At Tan, we’ve reimagined what a café can be. We aren’t just a place that serves great coffee—or just good food said Nishant Mitthal, one of the Co-founder of Tan Coffee.
We are a one-of-a-kind coffeehouse experience, where world-class specialty coffee meets an expansive, chef-crafted menu—all inside the warmest, coziest spaces you can escape into. From single-origin Arabica brews to global comfort plates, every visit to Tan is a journey for the senses. That’s our identity. That’s our edge. And that’s the nucleus of our rapid growth said Shivank Verma, another Co-founder of Tan Coffee.
BBFT’s role in Tan Coffee’s growth
At BBFT, our mission has always been to let founders focus on what they do best — and with Tan Coffee, that meant empowering their team to concentrate on operations, building robust kitchen systems, standardising SOPs, and innovating in the world of coffee brewing. While they honed their craft and perfected the product, BBFT took complete ownership of their expansion journey — from generating franchise leads and building investor relationships, to closing strategic partnerships and identifying high-potential locations.
We didn’t just support; we amplified their strengths. From being a single-unit brand to becoming a rising name in India’s specialty coffee landscape, BBFT has been a true end-to-end growth partner for Tan Coffee.
We’re proud to share that over 25,000 sq. ft. of new Tan Coffee outlets are currently under development, and in the next 90 days, 11 new stores will be launched across six diverse states — from the pink charm of Jaipur, to the coastal vibrancy of Goa, the tech capital Bengaluru, the spiritual roots of Patna, the central energy of Nagpur, and the twin hearts of Madhya Pradesh — Bhopal and Gwalior.
From none to the one — this is not just Tan Coffee’s journey, it’s BBFT’s commitment in action.
Current Formats
We don’t believe in a one-size-fits-all approach. Our store formats are highly adaptable—ranging from compact 125 sq. ft. outlets in Chandigarh to expansive 7,000 sq. ft. flagship stores in cities like Patna and Nagpur.
While our ideal store size typically spans around 2,000 sq. ft. in high-footfall areas, we’re equally confident in operating larger formats. These larger stores often deliver a faster and higher return on investment due to increased seating capacity, higher table turnover, and greater monthly revenue potential.
A Menu That Never Ends—Something for Everyone
At Tan Coffee, our menu is anything but static. Our in-house kitchen lab is constantly innovating, ensuring there’s always something fresh and exciting for our guests. Tan Coffee today has a menu boasting 100+ beverages and 200+ food items, nearly 80% made fresh on‑site.
This quarter’s additions blend seamlessly into the everyday menu—like the spicy-sweet Thai Curry Bowl, a lunchtime favorite, and the Matcha and Hojicha beverages, crafted for the Instagram generation. In addition to our hot-selling wood-fired pizza range, our signature cold-pressed shakes—such as the playfully named Masala Chai Frappe—continue to drive footfall. We’ve also introduced Vegan and Power Bowls, brimming with wholesome grains and greens to cater to health-conscious diners. With the inclusion of grab-and-go Burritos and Pizzettes, our menu is designed to satisfy every palate while strategically increasing average customer spend by 15–20%—delivering greater value to both our guests and our investors.
All about Tan Coffee Franchise/Investment model: And how are we brewing strong investor returns
Tan Coffee’s unit economics, underpinned by BBFT’s Strategic rigor, deliver exceptional results:
FICO model: We operate and manage the entire show end-to-end. Our belief is simple — the best should focus on what they do best. While you concentrate on scaling your multiple business ventures, we take complete ownership of operations, ensuring seamless execution and consistent growth.
No Royalty Model: In traditional royalty models, the brand wins — whether or not the investor does. At BBFT, we believe in curating a win-win approach. The brand only earns only when you as an investor earn. Instead of charging a fixed royalty, we work on a profit-sharing model that aligns our success with yours. This gives you the satisfaction of running a business where profits are genuinely shared — not siphoned — and ensures we’re equally invested in your growth, without being greedy on percentages regardless of performance.
45–50% Annual ROI on a ₹80Lakh+ Investment
25–30% EBITDA Margins thanks to in‑house sourcing and lean operations
18–24 Month Payback with proven repeat visitation
This comprehensive framework de-risks the investment and sets franchisees up for long‑term success in India’s booming mass‑premium café segment.
International & Indian expansion
We’re officially registered in Canada and are gearing up to launch our first store there in the upcoming financial year. Beyond Canada, we are actively exploring expansion opportunities in Dubai and across key Asian markets such as Sri Lanka, Thailand, Vietnam, and other neighboring countries close to our home base.
In India, we’re on an aggressive growth trajectory with a clear goal of reaching 50 stores at the earliest. India is a core market for us, and we’re fully committed to establishing a dominant market presence. Our planning is well ahead of the curve, and store fit-outs are being executed at bullet speed to meet our expansion targets.
We’re building strong and sustainable
Tan Coffee’s journey—from a single Hauz Khas pilot to 23 outlets in under 90 days—underscores the power of a visionary brand partnered with BBFT’s strategic expertise. With only a handful of territories left in this rapid expansion, forward‑thinking investors are encouraged to connect with BBFT today.
Investment in India’s most exciting mass‑premium coffeehouse concept and be a part of the booming coffee culture of India.
Market Size (2024): USD 478 million+
CAGR (2024–2029 forecast): 9–11%
Top Players: Starbucks (Owned by Tata) , Cafe Coffee Day (CCD), Barista, Third-wave coffee chains(Funded and they don’t franchise) like Blue Tokai(They do not franchise), and emerging brands like Nothing Before Coffee, Tan Coffee.
Growth Drivers:
Expansion of premium and affordable coffee chains
Increasing demand for experiential cafés
Surge in coffee consumption among Gen Z and millennials
Emergence of Tier 2 and Tier 3 cities as new café hubs
When Nishant Mittal and Shivank Verma first poured their signature single‑origin espresso in a cozy Hauz Khas space, they dreamed of more than just another coffee shop. They imagined a progressive yet inclusive café—one where exuberant flavors, warm connections, and a sense of belonging would blend effortlessly. BBFT recognized that spark and, as Tan Coffee’s strategic growth partner, has helped that spark ignite into a national blaze. What began as three pilot cafés has become 12 thriving locations—and now, in just 90 days, 11 new outlets will open across India.
Crafting the Mass‑Premium Experience
Tan Coffee has mastered the “mass‑premium” sweet spot: delivering elevated café‑house quality at accessible price points. Urban guests stroll in for perfectly pulled espressos and leave with imaginative delights that feel years ahead of the curve. BBFT’s consumer‑insights worked hand‑in‑glove with Tan Coffee to shape a menu boasting 100+ beverages and 200+ food items, nearly 80% made fresh on‑site. Communal tables encourage conversation, minimalist décor invites creativity, and friendly baristas foster a genuine sense of community. It’s this balance of aspiration and approachability that keeps guests coming back.
BBFT’s Blueprint for Rapid Scale
After validating Tan Coffee’s concept with three pilot stores, BBFT mapped high‑potential neighborhoods, vetted franchise partners, and optimized store builds—growing the brand to 12 outlets in just 18 months. Now, the next 11 locations are grouped for maximum impact:
Tier‑2 Momentum in Gwalior, Patna, Nagpur, and Jaipur—emerging cities with rising incomes and under‑served café scenes.
Metro Strongholds in JP Nagar & Koramangala (Bengaluru) and Punjabi Bagh & GK I & Preet Vihar (Delhi)—prime urban hubs with daily footfalls exceeding 1,000(s).
Lifestyle Destinations in Goa, Galleria Gurgaon experience‑driven venues that attract food enthusiasts and trendsetters.
In total, these new outlets add 24,000 sq ft of premium retail space—equivalent to five football fields. Tan’s proprietary site‑selection algorithm and savvy lease negotiations have slashed time‑to‑launch by 30%, ensuring each café opens smoothly and profitably.
A Menu That Moves the Needle
Instead of static offerings, Tan Coffee’s kitchen lab constantly innovates. This quarter’s introductions flow seamlessly into everyday menus: the spicy‑sweet Thai Curry Bowl satisfies lunch crowds, while the Matcha & Hojicha delights social‑media savvy sippers. Signature Cold‑Pressed Shakes—like the whimsically named Masala Chai Frappe—drive foot traffic, and the newly added Vegan and Power Bowls brimming with grains and greens cater to health‑minded diners. Add grab‑and‑go Burritos and Pizzettes, and you have a menu engineered to increase average spend by 15–20%, rewarding both guests and investors.
Brewing Strong Investor Returns
Tan Coffee’s unit economics, underpinned by BBFT’s Strategic rigor, deliver exceptional results:
45–50% Annual ROI on a ₹80–90 lakh investment
25–30% EBITDA Margins thanks to in‑house sourcing and lean operations
18–24 Month Payback with proven repeat visitation
FOCO Model: from location scouting to staff training to store launching the operations liability lies entirely with the brand, which makes it easy for the non F&B investors to enter this industry
This comprehensive framework de-risks the investment and sets franchisees up for long‑term success in India’s booming mass‑premium café segment.
Join the Mass‑Premium Movement
Tan Coffee’s journey—from a single Hauz Khas pilot to 23 profitable outlets in 2 years—underscores the power of a visionary brand partnered with BBFT’s strategic expertise. With only a handful of territories left in this rapid expansion, forward‑thinking investors are encouraged to connect with BBFT today. Secure your franchise in India’s most exciting mass‑premium café concept and help shape the future of coffee culture.
India’s food and beverage (F&B) franchise market is scaling rapidly, poised to hit ₹6.5 lakh crore by FY2025. Investors seeking structured, scalable business models are now eyeing mid-to-premium franchises in the ₹50 lakh–₹2 crore range. These brands balance solid top-line potential with predictable unit economics and defined operational support systems. BBFT has curated a definitive list of franchise opportunities for investors seeking growth-ready, data-backed F&B ventures. Below are the standout concepts from BBFT’s portfolio and the wider industry that promise profitability, brand recall, and long-term value.
ATE (Altogether Experimental)
ATE transforms the café model into a creative community hub, rotating 20–30 percent of its menu seasonally—from Choccy Chip Banana Bread Pancakes to Soba Noodle & Teriyaki Bowls—within Instagram-worthy Santorini-inspired interiors . Co-founded by restaurant consultant Vicky Mandal and pastry chef Anukriti Anand, ATE focuses All day brunch, with Modern coffee paired with Freshly prepared desserts
Metric
Boutique
Flagship
Investment
₹70–80 L (1,000 sq ft)
₹1–1.25 Cr (1,800+ sq ft)
Payback
~18-24months
~24 – 30 months
ROI
40–45 percent
60–65 percent
AOV
~₹1,000
~₹1,000
Footprint (NCR)
2 Live outlets + 2 in pipeline
2 Live outlets + 2 in pipeline
Tan Coffee
Tan Coffee, launched in Hauz Khas in 2018 by Nishant Mittal and Shivank Verma, scaled from 3 to 11 outlets in 1.5 years by pairing specialty coffee with in-house Continental, Italian, and Mexican menus—achieving 25–30 percent EBITDA and ₹950–1,000 AOV across Delhi, UP, Hyderabad, Raipur, and Punjab .
Metric
Value
Investment
₹75–80 L
Payback
~24 months
EBITDA Margins
25–30 percent
AOV
₹950–1,000
Footprint (NCR)
11 live outlets; +4 pipeline
Royalties
Profit Share
Café Wink
Since 2011, Café Wink’s curated Italian menu (crepes, coffees, desserts) and “Best Instagram-Worthy Café” accolades have driven ~₹7 Cr annual revenue per outlet, coupled with 50 K Instagram followers and a 4.4 Zomato rating .
Metric
Value
Investment
₹1.5–2 Cr
Payback
18–24 months
ROI
EBITDA-sharing FOCO model
AOV
₹1,300–1,500
Footprint (NCR)
1 live (Anand Vihar); +3 pipeline
Wakhra Swaad
Founded in 2016 by Chef Arjun Thakkar and Ravi Bajaj, Wakhra Swaad brings Punjabi dhaba classics to Delhi diners with modern operational rigor, achieving 40–50 percent annual ROI on ₹80–90 L investment .
Metric
Value
Investment
₹80–90 L
Payback
18–24 months
ROI
40–50 percent p.a.
AOV
₹700–2,500
Royalties
9–10 percent
Footprint (NCR)
4 COCO + 1 FOFO outlets
Indus Flavour
Since 2011, Indus Flavour’s pure-vegetarian, Indo-fusion menu—dishes like Butter Paneer Pizza—has driven youth and family dining in GTB Nagar and Pitampura, with multiple NCR outlets and pan-India expansion plans .
Metric
Value
Investment
₹2–2.5 Cr (₹40 L franchise fee)
Payback
18–24 months
ROI
40–45 percent
AOV
₹400–500
Footprint (NCR)
Multiple outlets (GTB Nagar, Pitampura)
Cafeteria & Co
Cafeteria & Co’s 4,000–5,000 sq ft “flavour-packed” cafés offer fusion crepes, pizzas, and desserts in Delhi’s premier malls, commanding ₹500–600 AOV per visit .
Metric
Value
Investment
₹4–5 Cr (₹40 L fee)
Payback
12–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹500–600
Footprint (NCR)
5 FOFO outlets (Connaught, Select Citywalk)
Echoes
Echoes, operated by deaf and mute staff, pairs social impact with global-fusion comfort food in 1,200 sq ft+ cafés, targeting ₹300–400 AOV from Delhi’s socially conscious diners .
Metric
Value
Investment
₹50–80 L
Payback
18–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹300–400
Footprint (NCR)
Planned GK & Hauz Khas
Dhaba Estd. 1986
With 22 outlets across Delhi NCR—including Vasant Kunj and Promenade Mall—Dhaba Estd. 1986 delivers Punjabi highway classics (Butter Chicken, Dal Makhani) in modern 2,000–3,000 sq ft venues .
Metric
Value
Investment
₹1–2 Cr
Payback
12–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹300–400
Footprint (NCR)
22 outlets
Your Next Step
Each of these ten concepts offers a differentiated consumer proposition—from experimental cafés to heritage dhabas and social‑impact coffee roasters—backed by BBFT’s decade of franchising expertise. By pairing clear operational models (FICO, FOFO, FOCO) with strong financial returns, these franchises represent the best mid‑ticket opportunities in India’s vibrant F&B landscape.
Ready to find your perfect franchise match? Connect with BBFT for personalized territory analyses, P&L models, and end‑to‑end support—ensuring your ₹50 lakh+ investment is primed for success.
Launching a food-service outlet in Delhi demands navigating a complex web of regulations: from FSSAI for food safety to GST for taxation; state-level excise permits for alcohol; municipal health/trade, Fire NOCs, and pollution consents; plus niche licenses like Tea & Snack Shop, PESO LPG storage, and Weights & Measures. Additional requirements include Shops & Establishments registration, Public Liability Insurance, Signage approvals, Music performance rights, and more. Planning 4–6 months for application, inspection, and renewal processes will ensure a smooth, compliant launch.
1.1 FSSAI License
Fee: Basic registration is ₹100, State licence ₹2,000–₹7,500, Central licence ₹7,500 .
Timeline: Issuance in 30–60 days; renewal 30 days before expiry .
1.2 GST Registration
Thresholds: Mandatory at ₹20 L turnover (₹10 L in NE/hill states).
Rates: 5% (no ITC) for non-AC/no-seating; 18% (with ITC) for AC/with seating or delivery .
Filing Frequency: Monthly returns; penalties up to ₹10,000 for delays.
Fee: ₹2,000–₹5,000 per supervisor; health checks ₹500 p.a.
Validity: 3 years .
5.7 Music & Public Performance
PPL: ₹5,000–₹15,000 p.a. based on seating.
IPRS: ₹3,000–₹10,000 p.a. .
5.8 Signage / Advertisement
Fee: ₹2,000–₹5,000 depending on size; renewal ₹1,000.
Violation Penalty: ₹5,000–₹10,000 .
5.9 Lift/Elevator Certificate
Fee: ₹1,000 initial; annual inspection ₹500.
Regulator: Delhi Lift Directorate .
6. State-Wise Snapshot
Licence
Delhi
Mumbai
Bangalore
Kolkata
FSSAI
₹100–₹7,500
₹100–₹7,500
₹100–₹7,500
₹100–₹7,500
GST
5%/18%
5%/18%
5%/18%
5%/18%
Excise (Liquor)
₹5k–₹10k + deposit ₹2L–₹5L
₹10k–₹25k + deposit ₹5L–₹10L
₹10k–₹20k + deposit ₹5L
₹5k–₹15k + deposit ₹2L–₹5L
Trade License
₹2,000/₹1,000
₹3,000/₹1,500
₹2,500/₹1,200
₹2,000/₹1,000
Tea & Snack Shop
₹1,500
₹7,000
₹2,000
₹1,800
Fire NOC
₹1,000/₹500
₹1,200/₹600
₹1,000/₹500
₹1,000/₹500
Pollution Consent
₹5k (CTE)/₹2k (CTO)
₹6k/₹3k
₹5k/₹2k
₹5k/₹2k
PESO LPG
₹5k–₹10k
₹5k–₹10k
₹5k–₹10k
₹5k–₹10k
Metrology
₹250/device
₹250/device
₹250/device
₹250/device
PLI
₹10k–₹50k
₹10k–₹50k
₹10k–₹50k
₹10k–₹50k
OC
₹5,000
₹6,000
₹5,000
₹5,000
Plastic Waste
₹1,000
₹1,200
₹1,000
₹1,000
Food Training
₹2k–₹5k
₹2k–₹5k
₹2k–₹5k
₹2k–₹5k
Music (PPL/IPRS)
₹8k–₹25k total
₹8k–₹30k
₹8k–₹25k
₹8k–₹25k
Signage
₹2k–₹5k
₹3k–₹6k
₹2k–₹5k
₹2k–₹5k
Lift Certificate
₹1,000/₹500
₹1,200/₹600
₹1,000/₹500
₹1,000/₹500
Next Steps:
Aggregate Fees & Deposits: Budget approximately ₹5–10 L for all licences and NOCs.
Map Application Timelines: Sequence licences to avoid launch delays (start FSSAI & fire ~3 months prior).
Engage Local Experts: Compliance consultants can fast-track Police, Fire, and Excise NOCs.
Track Renewals: Maintain a digital calendar—penalties for lapses can exceed ₹50,000 per licence.
With this exhaustive licence and fee breakdown, your Delhi restaurant, café, or QSR will meet every regulatory requirement—allowing you to focus on operations and customer delight.
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.
Delhi’s foodservice sector is one of India’s most dynamic, with organized players capturing over 40 percent of consumer spending amid surging incomes, millennial dining trends, and tech-enabled delivery platforms. From upscale cafés in Connaught Place to fusion QSRs in GK and community-driven kiosks across Noida, Delhi offers proven demand corridors—Which offers Quick break-even and High EBITDA margins ranging between 25-30%. This combination of density, diversity, and disposable income makes Delhi an ideal launchpad for franchise concepts seeking rapid scale and reliable returns.
ATE (Altogether Experimental)
ATE transforms the café model into a creative community hub, rotating 20–30 percent of its menu seasonally—from Choccy Chip Banana Bread Pancakes to Soba Noodle & Teriyaki Bowls—within Instagram-worthy Santorini-inspired interiors . Co-founded by restaurant consultant Vicky Mandal and pastry chef Anukriti Anand, ATE focuses All day brunch, with Modern coffee paired with Freshly prepared desserts
Metric
Boutique
Flagship
Investment
₹70–80 L (1,000 sq ft)
₹1–1.25 Cr (1,800+ sq ft)
Payback
~18-24months
~24 – 30 months
ROI
40–45 percent
60–65 percent
AOV
~₹1,000
~₹1,000
Footprint (NCR)
2 Live outlets + 2 in pipeline
2 Live outlets + 2 in pipeline
Sheikh Chang Singh
Since its 2020 debut in Hauz Khas, Sheikh Chang Singh has redefined QSR by uniting shawarmas, momos, rolls, kebabs, and biryani under one “plug-and-play” menu of 85 items—centralized for consistency and 18–20 percent EBITDA margins . Founders Akshay Sharma and Karan Chachra leveraged student and office hubs across Delhi NCR, signing 20+ franchise agreements in three months.
Metric
Value
Investment
₹18–25 L
Payback
15–18 months
EBITDA Margins
18–20 percent
AOV
₹350
Royalties
5 %+ 2 % Central marketing
Footprint (NCR)
15 live outlets; +5 upcoming
Tan Coffee
Tan Coffee, launched in Hauz Khas in 2018 by Nishant Mittal and Shivank Verma, scaled from 3 to 11 outlets in 1.5 years by pairing specialty coffee with in-house Continental, Italian, and Mexican menus—achieving 25–30 percent EBITDA and ₹950–1,000 AOV across Delhi, UP, Hyderabad, Raipur, and Punjab .
Metric
Value
Investment
₹75–80 L
Payback
~24 months
EBITDA Margins
25–30 percent
AOV
₹950–1,000
Footprint (NCR)
11 live outlets; +4 pipeline
Royalties
Profit Share
Café Wink
Since 2011, Café Wink’s curated Italian menu (crepes, coffees, desserts) and “Best Instagram-Worthy Café” accolades have driven ~₹7 Cr annual revenue per outlet, coupled with 50 K Instagram followers and a 4.4 Zomato rating .
Metric
Value
Investment
₹1.5–2 Cr
Payback
18–24 months
ROI
EBITDA-sharing FOCO model
AOV
₹1,300–1,500
Footprint (NCR)
1 live (Anand Vihar); +3 pipeline
Wakhra Swaad
Founded in 2016 by Chef Arjun Thakkar and Ravi Bajaj, Wakhra Swaad brings Punjabi dhaba classics to Delhi diners with modern operational rigor, achieving 40–50 percent annual ROI on ₹80–90 L investment .
Metric
Value
Investment
₹80–90 L
Payback
18–24 months
ROI
40–50 percent p.a.
AOV
₹700–2,500
Royalties
9–10 percent
Footprint (NCR)
4 COCO + 1 FOFO outlets
Indus Flavour
Since 2011, Indus Flavour’s pure-vegetarian, Indo-fusion menu—dishes like Butter Paneer Pizza—has driven youth and family dining in GTB Nagar and Pitampura, with multiple NCR outlets and pan-India expansion plans .
Metric
Value
Investment
₹2–2.5 Cr (₹40 L franchise fee)
Payback
18–24 months
ROI
40–45 percent
AOV
₹400–500
Footprint (NCR)
Multiple outlets (GTB Nagar, Pitampura)
Cafeteria & Co
Cafeteria & Co’s 4,000–5,000 sq ft “flavour-packed” cafés offer fusion crepes, pizzas, and desserts in Delhi’s premier malls, commanding ₹500–600 AOV per visit .
Metric
Value
Investment
₹4–5 Cr (₹40 L fee)
Payback
12–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹500–600
Footprint (NCR)
5 FOFO outlets (Connaught, Select Citywalk)
Echoes
Echoes, operated by deaf and mute staff, pairs social impact with global-fusion comfort food in 1,200 sq ft+ cafés, targeting ₹300–400 AOV from Delhi’s socially conscious diners .
Metric
Value
Investment
₹50–80 L
Payback
18–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹300–400
Footprint (NCR)
Planned GK & Hauz Khas
Dhaba Estd. 1986
With 22 outlets across Delhi NCR—including Vasant Kunj and Promenade Mall—Dhaba Estd. 1986 delivers Punjabi highway classics (Butter Chicken, Dal Makhani) in modern 2,000–3,000 sq ft venues .
Metric
Value
Investment
₹1–2 Cr
Payback
12–24 months
ROI
EBITDA-sharing FOFO model
AOV
₹300–400
Footprint (NCR)
22 outlets
Your Next Move Whether you’re an angel investor eyeing high-growth concepts or an entrepreneur seeking a proven brand to scale, our franchise advisory team will partner with you at every step—market analysis, territory negotiation, financial modeling, and operational launch—so you hit your ROI targets in under 30 months. Connect now to schedule your one-on-one Franchise Strategy Session, receive customized investment projections, and lock in your preferred territory before it’s gone
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.
In a nation where 1.2 billion cups of chai are consumed daily, Chaayos has rewritten the rules of the game. What began as a quest for a perfect cup of tea in 2012 has blossomed into a ₹2,600 crore empire, proving that even in a market steeped in tradition, innovation and experience can command premium pricing. Here’s how Chaayos transformed India’s ₹15 roadside ritual into a ₹260 café phenomenon—and the strategic lessons every F&B entrepreneur can learn.
The Genesis: Bridging Tradition and Modernity
Nitin Saluja and Raghav Verma, two IIT-Delhi graduates, spotted a gap in India’s chai landscape: a lack of consistency, hygiene, and personalization. Their vision? To elevate chai from a commodity to an experience. Launched in a Delhi neighborhood, Chaayos blended time-honored Indian tea rituals with café-style ambiance and tech-driven customization.
The mantra was simple yet revolutionary: “Meri Wali Chai” (My Kind of Tea). This wasn’t just about brewing tea—it was about crafting moments.
The Growth Formula: Strategic Scaling Through Innovation
1. Hyper-Personalization as a Differentiator
Chaayos turned chai into a canvas for self-expression. With 25 base teas and 12,000+ permutations (think ginger-heavy for Monday mornings or lemongrass-infused for lazy Sundays), customers could curate their perfect cup. This strategy didn’t just drive trial—it fostered emotional loyalty.
Key Insight: Millennials and Gen Z crave individuality. By offering endless customization, Chaayos transformed a daily habit into a personalized ritual, fueling word-of-mouth and social media buzz.
2. Premiumization Through Experience Design
Why pay ₹65 for chai when roadside stalls charge ₹15? Chaayos answered with a multi-sensory experience:
Cultural Nuance: Branded kulhads (clay cups) evoked nostalgia while signaling premium quality.
Smart Bundling: “Chai + bun maska” combos (₹150–200) anchored higher spending, blending affordability with indulgence.
3. Operational Mastery: The Backbone of Consistency
Scaling a chai brand across 200+ outlets without compromising quality demanded precision:
Centralized Kitchens: Three hubs standardized base ingredients, ensuring <5% taste variance nationwide.
Tech-Driven Efficiency: AI algorithms slashed inventory waste by 12% and optimized staffing during peak hours.
Financial Brew: From Seed Capital to Profitability
Chaayos’ financial journey mirrors its operational discipline:
Funding Momentum: Raised $93.8 million from marquee investors (Tiger Global, Alpha Wave), validating its premium model.
Revenue Growth: Operating revenue surged from ₹135 crore (FY22) to ₹248.5 crore (FY24), with EBITDA swinging to +₹28.3 crore (11% margin) in FY24.
Omnichannel Pivot: Post-pandemic, packaged teas and D2C sales now contribute 50% of revenue, mitigating reliance on physical stores.
Franchising: Strategic Caution Over Rapid Expansion
While platforms tout Chaayos franchise opportunities, the brand prioritizes controlled growth:
Company-Owned Focus: 200+ outlets are largely corporate-run to safeguard quality.
Global Experiments: Pilots in Dubai and Singapore test franchising viability, targeting NRI audiences craving authentic Indian chai.
Lesson for Entrepreneurs: Scaling requires balancing speed with brand integrity.
Key Takeaways for F&B Disruptors
Elevate the Everyday: Even commoditized products can command premium pricing through curated experiences.
Leverage Tech for Personalization: Data-driven customization builds emotional connections and repeat visits.
Control the Supply Chain: Centralized operations ensure consistency—a non-negotiable for premium brands.
Adapt or Stagnate: Chaayos’ omnichannel shift (e-commerce, subscriptions) highlights the need for agility in volatile markets.
Conclusion: Brewing Legacy Through Innovation
Chaayos’ success isn’t just about chai—it’s a masterclass in reimagining tradition. By marrying India’s tea-drinking heritage with tech, design, and operational rigor, they’ve crafted a blueprint for premiumization in price-sensitive markets.
For entrepreneurs, the message is clear: In a crowded market, differentiation lies in experience, consistency, and strategic patience.
At BBFT, we specialize in helping F&B brands scale with purpose. Whether you’re refining your product, optimizing operations, or exploring funding, let’s collaborate to brew your success story
In 2004, two sisters turned a ₹1 crore family loan into a 150 sq ft bakery in Mumbai’s Colaba Causeway. Twenty years later, Theobroma boasts over 225 outlets across 30 cities, ₹350 crore+ in annual revenue and is poised for a ₹3,200–3,500 crore acquisition. Here’s how Kainaz and Tina Messman Wykes blended grit, generational recipes, professional rigor and smart capital to bake a true F&B empire
A Sweet Spark: From Bedrest to Baking Stardom
At 24, Le Cordon Bleu-trained pastry chef Kainaz Messman Harchandrai suffered a career-ending back injury and was confined to bed for months. Doctors warned she might never stand long enough to chef again—yet this setback became her catalyst. In October 2004 (Dussehra), Kainaz and sister Tina borrowed ₹1 crore from their father to open a 150 sq ft kiosk in Colaba, naming it Theobroma—Greek for “food of the gods”—with a promise to make only what they loved and to make it exceptionally well.
Long before any expansions, Theobroma’s heartbeat was its family recipes. Kainaz’s grandmother’s mawa cakes and her mother’s eggless brownies, along with chocolate-orange mousses and rum truffles, formed a menu that resonated instantly. These small-batch creations—never frozen, always fresh—turned first-time tasters into lifelong brand advocates, with 70–80% becoming regulars within a month.
By FY21, Theobroma had already cracked a ₹121 crore revenue milestone, thanks to accessible price points (AOV ~₹300) that struck the perfect balance between premium quality and mass appeal.
Professional Backbone: Adding Discipline to Passion
Recognizing that passion alone wouldn’t sustain hyper-growth, the sisters brought in outsider leadership early. In 2013, they appointed Cyrus Shroff—a veteran of KPMG and Tata Capital—as their first CEO, followed by Rishi Gour in 2020 to steer operations through explosive scaling. This professional management set the foundational SOP’s, enforced governance and prepared Theobroma for institutional capital.
Hybrid Model & Tech-Driven Operations
To ensure consistent quality across geographies, Theobroma pioneered a hybrid model: centralized “dark” kitchens in Mumbai, Pune, Bengaluru and Hyderabad handle prep (batter mixing, ganache tempering), while express-format outlets perform the final bake-off. Digitized supply-chain management and demand forecasting slashed production costs by ~12% and minimized waste—a vital efficiency in the perishable-goods business.
They also operate three store formats—cafés, express stores and self-serve kiosks—tailoring the experience to footfall patterns, from high-street malls to office lobbies and airports, thus maximizing daily throughput in each location.
Phased, Pan-India Expansion
2004–2013: Perfect the Core A single Colaba outlet honed recipes and customer experience for nearly a decade, ensuring a rock-solid foundation before scaling.
2014–2017: Metro Rollout Armed with a ₹5 crore loan in 2014, Theobroma opened four additional Mumbai locations. In 2017, ICICI Ventures invested ₹120 crore for a ~46% stake, seeding expansion into Delhi-NCR and Pune—transformative capital that accelerated outlet growth from 5 to 45 units by early 2020.
2020–2025: Beyond the Big Cities The COVID-19 lockdowns prompted a robust online pivot and packaging innovations, preserving 10–20% of revenues via delivery. By 2025, Theobroma had over 225 outlets in 30+ cities—including Chandigarh, Surat and Jaipur—cementing its status as India’s leading patisserie chain.
Crunching the Numbers: Sweet Financial Milestones
₹121 Crore (FY21): First major topline breakthrough, doubling the founders’ initial revenue goals.
₹254.7 Crore → ₹351.7 Crore (FY22–FY23): A 38% y-o-y jump, driven by new outlets and product diversification.
₹19.6 Crore Net Profit (FY23): Swinging from an ₹11 crore loss to clear profitability within a year.
70–80% Repeat Rate: Loyal customers average 3–5 visits per month, fueling stable same-store sales.
The PE Sweet Spot: High-Value Exits
In early 2024, ICICI Ventures began marketing its 42% stake—acquired for $20 million in 2017—with expectations of fetching ~₹1,200 crore on a ₹2,800 crore valuation. Soon after, ChrysCapital emerged to acquire Theobroma and Belgian Waffle Co. in a combined deal valued at ₹3,200–3,500 crore—potentially one of India’s largest F&B cash exits and a 10× return for ICICI Ventures.
Key Takeaways for F&B Entrepreneurs
Turn Adversity into Opportunity: Personal setbacks can ignite purpose and resilience.
Authenticity Is Irreplaceable: Generational recipes and small-batch craft build deep brand loyalty.
Professionalize Early: Outsider leadership and governance frameworks enable scalable growth.
Hybrid Formats Win: Central kitchens + express outlets ensure consistency and rapid throughput.
Data-Driven Efficiency: Tech-enabled forecasting and procurement cut costs and waste.
Phased Expansion Pays: Validate in metros, then systematically conquer Tier 2/3 markets.
Strategic Capital Partnerships: PE investment can fuel rapid rollout and create high-value exit pathways.
Conclusion
Theobroma’s rise—from a ₹1 crore loan to a ₹3,500 crore acquisition target—proves that a blend of heartfelt craftsmanship, operational discipline and strategic capital can transform a small bakery into a national institution. For restaurateurs and F&B entrepreneurs, the recipe is straightforward: guard your authenticity, embed professional rigor, harness tech for scale, and expand with surgical precision. With these ingredients, you too can bake a dream that rises far beyond the oven’s heat.
Whether you’re launching your first concept or scaling a growing brand, BBFT offers the expertise and network to help you move forward with clarity and confidence. Connect with us to explore how we can support your journey in the ever-evolving F&B landscape.
