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Inside the Rise of Meghana’s Biryani: India’s Biryani Boom Explained

Biryani is not just a dish; it’s a national obsession. Across India, it’s the go-to comfort food, the centerpiece of gatherings, and a favorite takeaway. In 2023, biryani was once again crowned as the most-ordered dish on both Swiggy and Zomato, with over 190 biryanis ordered every minute across both platforms. This marks yet another year where biryani has retained its title, dominating the food delivery ecosystem for the ninth consecutive year.

In a booming market where India’s biryani industry is valued at ₹30,000–₹38,000 crore and growing at 11% CAGR, Meghana’s Biryani stands tall as one of the biggest success stories. Founded in 2006, Meghana’s has transformed from a humble restaurant in Hyderabad to a market leader with over 50 outlets in South India. This post dives into the rise of Meghana’s Biryani, breaking down its strategies, financials, and the key ingredients that have fueled its growth.

India’s Biryani Market: A Golden Opportunity

Market Size and Growth

India’s biryani market is showing explosive growth. According to recent industry reports, the biryani market’s total value has reached ₹30,000–₹38,000 crore in 2023, a significant rise from ₹28,000 crore in 2022. The market is projected to grow at 11-12% CAGR through 2025, driven by rising urbanization, changing food habits, and a growing preference for delivery-based dining.

In 2022, delivery platforms like Zomato reported a record of 186 biryanis ordered every minute, while Swiggy followed closely with 2.5–3 biryanis ordered every second. This indicates that biryani is not just a favorite, but a dish that has captured the hearts and stomachs of millions across India. What’s even more striking is the organized segment’s growth—branded biryani chains now contribute 12-15% to the overall biryani market, and this share is set to grow even further as consumers seek consistent quality and quick delivery.

Inside the Rise of Meghana’s Biryani: India’s Biryani Boom Explained

Origins and Early Days

Meghana’s Biryani was founded in 2006 by Rambabu Mandava and Padma Atluri in Hyderabad. They set out to create a distinct Andhra-style biryani, which quickly gained popularity for its unique blend of spices, rich flavor profile, and the authentic dum-cooking method. Over the years, Meghana’s has built a loyal following with its consistent taste and deep focus on quality, which has been key to their success.

From a single outlet, the brand has expanded rapidly, with 50+ outlets spread across South India, including locations in Bengaluru, Chennai, and Hyderabad. What sets Meghana’s apart from its competitors is its focus on quality consistency, customer service, and its innovative approach to delivering an exceptional biryani experience.

Meghana’s Financial Growth and Metrics

Meghana’s Biryani has experienced impressive financial growth over the years. As of 2023, the brand’s annual revenue stands at approximately ₹11 crore, driven largely by strong sales from its outlets and consistent customer retention. The average Order Value (AOV) at Meghana’s Biryani is ₹250–₹300 per plate, which is approximately 20% higher than the average AOV of competitors in the organized biryani segment.

Revenue Growth: From ₹6 crore in 2019 to ₹11 crore in 2023, with a 22% YoY growth over the past five years.

EBITDA Margin: Meghana’s maintains an EBITDA margin of 28-32% at the unit level, driven by low overhead costs and strong operational efficiencies.

Payback Period: The average payback period for Meghana’s outlets is 18-24 months, with an IRR of 25-30% for its business operations.

Expansion Strategy

The brand’s growth has been strategic, focusing on the following pillars:

Centralized Kitchen Model: Meghana’s uses a centralized kitchen in Hyderabad to maintain consistency across its outlets. This facility handles the marination, preparation, and blending of spices for biryani, which are then distributed to the individual outlets for final cooking.

Geospatial Site Selection: Meghana’s expansion strategy is data-driven, focusing on high-footfall areas like IT parks, malls, and commercial complexes. They have leveraged geospatial analytics to select locations that promise high revenue and low operating costs.

Delivery & Customer Experience

Meghana’s has made significant investments in ensuring the delivery experience is as consistent as the in-store dining experience. The brand has partnered with major delivery platforms like Swiggy and Zomato to ensure its biryanis reach customers while retaining the flavor and aroma. Special insulated packaging and vented lids have ensured that their biryani remains fresh during the delivery process. This attention to detail has resulted in a 4.5-star average rating across major delivery apps.

The loyalty program introduced in 2022 has seen a 45% increase in repeat customers, contributing significantly to its bottom line.

What’s Driving the Biryani Boom?

1. Quality & Consistency

Meghana’s success lies in its consistent product. From the masala blend to the quality of meat and rice, every element is standardized across all outlets. Meghana’s has created an operational backbone that ensures every biryani tastes the same, no matter which outlet a customer visits.

2. Delivery-First Model

With the rise of food delivery apps, Meghana’s has capitalized on the growing trend by offering a seamless delivery experience. The brand has been proactive in adopting technology that improves its operational efficiency, including advanced inventory management systems and order-routing software.

3. Community Engagement

Meghana’s has also built strong ties within the local community. They often host “Biryani for a Cause” campaigns, donating unsold biryanis to the less fortunate. This kind of CSR initiative not only enhances brand goodwill but also engages customers on a deeper, emotional level.

The Future of Meghana’s Biryani and India’s Biryani Market

As Meghana’s Biryani scales, it continues to innovate. The brand is working on introducing new biryani variants, including Paneer Biryani and Vegan Biryani to cater to the growing demand for plant-based food options. With an eye on Tier 2 and Tier 3 cities, Meghana’s Biryani plans to double its footprint over the next five years, leveraging the growing trend of cloud kitchens and dark kitchens.

The biryani segment in India is on track to grow at an 11% CAGR, with total sales projected to cross ₹40,000 crore by 2027. With this growth trajectory, Meghana’s Biryani is well-positioned to remain at the forefront of India’s evolving food landscape.

Conclusion

Meghana’s Biryani’s growth story is a testament to the power of authenticity, consistency, and strategic growth in the food industry. With a robust expansion plan, an unwavering commitment to quality, and a market increasingly inclined towards delivery-first brands, Meghana’s Biryani is primed to continue its rise.

For food entrepreneurs and investors, Meghana’s journey underscores the enormous potential within the biryani segment—a market that continues to grow in both organized and unorganized segments. As biryani remains a firm favorite among Indians, Meghana’s Biryani offers valuable insights into building a successful food brand in a competitive industry.

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Industry Story

Franchise Agreement Template: FICO, FOFO, FOCO

Choosing Your Franchise Model: FICO, FOFO & FOCO

India’s franchising boom (projected to reach ₹2 lakh crore by 2027 ) hinges on clear agreements. Three models—FICO, FOFO, and FOCO—define who invests, who runs operations, and how profits flow. Selecting the right structure aligns your investment appetite and operational involvement with sustainable returns.

1. Investment & Fee Structure

FICO (Franchise Invested, Company Operated)
 Investors inject capital (e.g., ₹50 lakh – ₹1 crore for an F&B outlet) and earn a fixed return—typically 8–12 % of gross sales —with all the management to be taken care by the franchisor. There are no royalties; instead, you benefit from a revenue‐share clause legally drafted to specify payment timing and audit rights.

FOFO (Franchise Owned, Franchise Operated)
 Entrepreneurs pay an initial fee (₹5–15 lakh) and royalties (5–8 % of net sales), plus a 1–2 % marketing fund contribution . In return, you control the P&L and capture upside beyond royalty costs, making this ideal for hands‐on operators.

FOCO (Franchise Owned, Company Operated)
 You fund the fit‐out capex but delegate operations to the franchisor. Costs include a management fee (3–5 % of revenue) and profit‐split (eg. 50/50 after a hurdle rate) —a blend of real‐estate investment and passive income.

2. Operational Control

In FICO/FOCO, the franchisor handles staffing, procurement, and training under a Service Level Agreement that details performance metrics, staffing ratios, and supply‐chain standards . You receive periodic dashboard reports and have veto rights over major capital items.

Under FOFO, the franchisee runs the outlet day-to-day, subject to audits (weekly mystery shops, monthly financial reviews) and strict SOPs on food quality, customer service, and hygiene .

3. Territory & Expansion

Territorial Exclusivity

  • FICO/FOCO: No exclusivity—the brand can open new units anywhere, though you may negotiate “first‐refusal” on new sites.
  • FOFO: You gain an exclusive territory (e.g., a 5 km radius), protecting you from brand dilution .

Area Development
 FOFO agreements often impose development obligations (e.g., open three outlets in five years) with penalties for non-compliance.

4. Intellectual Property & Branding

All models enforce strict IP usage: logo specs, signage formats, menu artwork, and digital assets. Non-compliance can trigger cure periods or termination .

  • In FICO/FOCO, the franchisor may unilaterally introduce brand updates, new packaging, or digital collateral without franchisee consent.
  • FOFO requires 30–60 days’ notice and a consultation window before major brand changes.

5. Reporting & Audits

Reporting Cadence

  • FICO: Quarterly financials suffice; returns are calculated centrally.
  • FOFO/FOCO: Monthly P&L, sales figures, and inventory logs must be submitted; franchisor reserves onsite/offsite audit rights .

Audit Scope
 Agreements outline audit triggers, notice periods (e.g., 48 hours), and consequence clauses for discrepancies exceeding 2 % of reported sales.

6. Term, Renewal & Termination

Term Length

  • FICO: Typically 5–10 years, matching the break‐even horizon.
  • FOFO/FOCO: Longer terms (10–20 years) with automatic renewal if performance covenants (e.g., 95 % SOP compliance, minimum sales volume) are met. But is subjective to brand’s policy

Termination Rights

  • All models allow termination for material breaches (non-payment, brand damage).
  • FOFO includes cure periods for underperformance and forfeiture of security deposits if exit occurs prematurely.

7. Exit & Transfer Provisions

FICO: A valuation formula (e.g., 4× EBITDA) sets the buy-out price; transfers need franchisor approval.

FOFO: Right of first refusal for the franchisor; transfer fees of 10–20 % of the sale price apply .

FOCO: Often includes buy-back options at predetermined valuations or lease extensions to protect your asset.

Choosing the Right Model

  • FICO: Choose if you’re a passive investor seeking predictable returns with no operational load.
  • FOFO: Opt in when you’re a hands-on operator ready to drive growth and reap direct profits.
  • FOCO: Ideal for real-estate investors who want asset ownership plus a stable, outsourced income stream.

Final TakeawayIndia’s franchising boom offers three paths to success: FICO for passive investors, FOFO for hands-on entrepreneurs, and FOCO for asset-focused partners. Your ideal model hinges on balancing capital commitment, operational control, and long-term vision. Evaluate your risk appetite, involvement level, and growth goals—then align with the structure that turns opportunity into sustainable profit. In a market set to hit ₹2 lakh crore by 2027, the right choice today becomes tomorrow’s thriving franchise legacy. Choose wisely!

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Brand Stories Industry Story

Compliances and licenses to take in a restaurant: All about liquor license, FSSAI, and others

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.

2. State Excise & Liquor Permits

2.1 Delhi Excise Licences

  • Permit-I (Restaurant ≥ 30 seats): Application fee ₹10,000, security deposit ₹5 L, renewal ₹7,500 p.a. .
  • Permit-II (Bar): Fee ₹8,000, deposit ₹3 L, renewal ₹6,000.
  • Permit-IV (Beer/Wine Only): Fee ₹5,000, deposit ₹2 L, renewal ₹4,000.
  • Process Time: 60–90 days, includes Police, Fire, Trade, and FSSAI NOCs .

State Variations:

  • Mumbai (Type-B/C): Licence fee ₹15,000–₹25,000, deposit ₹10 L .
  • Bangalore: Fees ₹10,000–₹20,000, deposit ₹5 L .

3. Municipal Approvals

3.1 MCD Health & Trade Licence

  • Fee: ₹2,000 initial; renewal ₹1,000.
  • Validity: 1 year; timelines 30 days .

3.2 Tea & Snack Shop Licence

  • Fee: ₹1,500 p.a. for outlets ≤ 20 seats.
  • Penalties: Fines up to ₹5,000/day for non-compliance .

3.3 Shops & Establishments Registration

  • Fee: ₹500–₹1,000 depending on employee count.
  • Deadline: Within 30 days of opening .

4. Safety & Environmental NOCs

4.1 Fire-Safety Certificate (DFS)

  • Area Threshold: Built-up ≥ 60 m² (~ 645 sq ft) mandatory; ≥ 200 m² requires hydrants.
  • Fee: ₹1,000 application; renewal ₹500 biennially.
  • Process: Inspection within 15–30 days .

4.2 DPCC Pollution Consents

  • CTE: Fee ₹5,000, valid 5 years.
  • CTO: Fee ₹2,000, valid 1 year.
  • Process: 45–60 days .

5. Specialty & Miscellaneous Licences

5.1 PESO (LPG Storage)

  • Fee: ₹5,000–₹10,000 depending on cylinder capacity.
  • Process: Design approval and annual audits .

5.2 Legal Metrology

  • Fee: ₹250 per weighing/billing device; verification every 1–2 years .

5.3 Public Liability Insurance

  • Premium: ₹10,000–₹50,000 p.a. based on risk profile.
  • Coverage: Mandatory for hazardous substances .

5.4 Occupancy Certificate

  • Fee: ₹5,000; includes structural safety and fire exits.
  • Timeline: 30–45 days post fit-out .

5.5 Plastic Waste Management

  • Fee: ₹1,000 registration; annual compliance reporting.
  • Rules: Bans on certain disposables from 2022 .

5.6 Food-Handler Training

  • 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

LicenceDelhiMumbaiBangaloreKolkata
FSSAI₹100–₹7,500₹100–₹7,500₹100–₹7,500₹100–₹7,500
GST5%/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:

  1. Aggregate Fees & Deposits: Budget approximately ₹5–10 L for all licences and NOCs.
  2. Map Application Timelines: Sequence licences to avoid launch delays (start FSSAI & fire ~3 months prior).
  3. Engage Local Experts: Compliance consultants can fast-track Police, Fire, and Excise NOCs.
  4. 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.

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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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Industry Story

Rolls, Returns & Real Estate: The Economics Behind the Rise of Faasos cloud kitchens

From Niche Experiment to National Phenomenon

When Faasos opened its first “ghost” kitchen in Pune in 2015, ordering biryani to your doorstep via an app was still novel. Fast-forward nine years, and the brand—under Rebel Foods—operates 300+ delivery-only kitchens, fulfilling over 10 million orders monthly . This meteoric rise underscores why seasoned F&B investors must dissect Faasos’s unit economics: the balance between stellar kitchen-level margins and the hefty overheads that threaten overall profitability.

1. Real-Estate Arbitrage & Footprint Mastery

Early on, Faasos exploited under-utilized, industrial-zone real estate—committing to rents at 30–40% below city-center rates (₹70–120/sq ft vs. ₹200–350/sq ft) . By co-locating 6–8 brands (e.g., Behrouz Biryani, Oven Story Pizza) in a single kitchen, they achieved 60–70% capacity utilization and 20% savings on labor and utilities . This “kitchen clustering” model contrasts with peers: FreshMenu typically runs single-brand facilities at 50% utilization, driving their EBITDA below 25% .

Yet, as prime industrial rents climb 8–10% annually, Faasos faces a dilemma: renegotiate leases—often pushing kitchens to peripheral zones that add 10–15% to delivery times—or absorb higher costs and erode margins.

2. Top-Line Surge vs. Consolidated Losses

Faasos’s revenues soared from ₹450 cr in FY 2020 to ₹1,100 cr in FY 2024 (≈22% CAGR) , yet the net loss reached ₹250 cr last fiscal year. The gap stems from three main drivers:

  • Marketing & Discounting (20–25% of Revenue): Heavy app-based promotions—offering up to 40% off—boost order volumes but burn cash rapidly .
  • Aggregator Commissions (18–20% of AOV): Reliance on Swiggy and Zomato charges, plus ₹40–₹60 packaging costs, squeezes the net take-rate to 60–65% of gross order value .
  • Corporate Overheads: National R&D, tech development, and brand marketing push consolidated EBITDA to –5 to –7%, despite 30–35% kitchen-level margins .

In comparison, Box8’s cloud kitchens report 28–30% EBITDA before overheads but slower top-line growth, highlighting Faasos’s scale advantage amid structural cost headwinds.

3. Consumer Economics & Loyalty Dynamics

Faasos’s Average Order Value (AOV) of ₹250–₹300 significantly outpaces segment peers (₹200–₹240), driven by bundle meals and premium wraps . Its loyalty program—boasting 45% monthly repeat rates—underscores customer stickiness; power users place 3.2 orders/month, providing a stable revenue base even as discounting ramps up . This contrasts with FreshMenu’s lower repeat (≈30%) due to less aggressive app incentives.

4. Operational Playbook: Tech, Menu & Quality

Faasos’s playbook weaves technology into every layer. Its proprietary Kitchen Management System (KMS) intelligently routes orders to the nearest facility, trimming delivery times by 15% and maintaining 95% on-time rates . Menu engineering relies on A/B testing: underperforming SKUs are culled monthly, focusing on the top 25 items that generate 80% of sales, cutting waste by 15% . Quality control employs IoT sensors and video audits to ensure 99% recipe adherence, though 5–10% of new kitchens still face 2–3 month launch delays for FSSAI and fire-safety approvals .

5. Drawbacks & Structural Risks

Despite its strengths, Faasos grapples with:

  • High Customer Acquisition Costs: Marketing burns up to 25% of revenue—only viable with deep VC backing.
  • Platform Dependence: Rising Swiggy/Zomato commissions (now 18–20%) risk margin erosion absent a robust direct-to-consumer channel.
  • Rent Inflation: With industrial rents climbing 8–10% annually, initial cost advantages erode, forcing some kitchens to less dense zones.
  • Regulatory Bottlenecks: Licensing delays stall 5–10% of openings for months, triggering opportunity costs.
  • Market Saturation: Expected 1,200+ cloud kitchens by 2025 in metros risk price wars and reduced utilization .

6. Strategic Response: Navigating the Next Phase

Rebel Foods is pivoting to address these headwinds by:

  • Doubling Direct Orders: Revamping its app and loyalty tiers to capture 30% of orders in-house, cutting platform fees by 50%.
  • Geographic Diversification: Allocating 20% of new capacity to Tier II/III cities—where rents and commission rates are 15–20% lower.
  • SKU Rationalization: Trimming menu SKUs by 25%, focusing on core high-velocity items to streamline supply chains.
  • Hybrid Dark+Light Kitchens: Piloting dine-out windows in premium malls to tap walk-in traffic, boosting asset utilization by 10%.
  • Centralized Compliance Unit: Fast-tracking FSSAI/fire-safety approvals to cut launch delays by 70%.

Conclusion & Takeaway

Faasos’s cloud-kitchen saga underscores the promise and perils of asset-light F&B models. Stellar unit economics and rapid scale built a ₹1,100 cr top line—but aggressive marketing, platform fees, and overhead pushed the P&L into the red. As rents rise and competition intensifies, the winners will be those who balance scale with profitability—leveraging tech, diversifying channels, and dynamically managing costs.

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Brand Stories

Top Franchise in Delhi

A Vibrant Market Primed for Franchising

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

MetricBoutiqueFlagship
Investment₹70–80 L (1,000 sq ft)₹1–1.25 Cr (1,800+ sq ft)
Payback~18-24months~24 – 30 months
ROI40–45 percent60–65 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.

MetricValue
Investment₹18–25 L
Payback15–18 months
EBITDA Margins18–20 percent
AOV₹350
Royalties5 %+ 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 .

MetricValue
Investment₹75–80 L
Payback~24 months
EBITDA Margins25–30 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 .

MetricValue
Investment₹1.5–2 Cr
Payback18–24 months
ROIEBITDA-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 .

MetricValue
Investment₹80–90 L
Payback18–24 months
ROI40–50 percent p.a.
AOV₹700–2,500
Royalties9–10 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 .

MetricValue
Investment₹2–2.5 Cr (₹40 L franchise fee)
Payback18–24 months
ROI40–45 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 .

MetricValue
Investment₹4–5 Cr (₹40 L fee)
Payback12–24 months
ROIEBITDA-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 .

MetricValue
Investment₹50–80 L
Payback18–24 months
ROIEBITDA-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 .

MetricValue
Investment₹1–2 Cr
Payback12–24 months
ROIEBITDA-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






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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

The Best Franchise Opportunities in the Indian Food Industry in 2025

India’s Food Franchise Gold Rush in 2025

India’s organized foodservice market—now over ₹4 trillion—continues to surge at a 12–15 % CAGR, fueled by rising incomes, urban lifestyles, and an appetite for novel dining experiences. For investors seeking strong returns with managed risk, franchising remains the fastest track: proven concepts, built-in brand equity, and break-even often within 18–30 months. Below are seven hand-picked franchise opportunities that combine vibrant brand stories with robust unit economics.

ATE (Altogether Experimental)

ATE is more than a café—it’s a canvas of culinary creativity. Founded by restaurant strategist Vicky Mandal and pastry artisan Anukriti Anand, ATE fuses Australian brunch vibes with global flavors, rotating 20–30 % of its menu seasonally—from Choccy Chip Banana Bread Pancakes to Soba Noodle & Teriyaki Bowls—to keep guests coming back for fresh experiences .

  • Investment & Format:
    • Boutique (1,000 sq ft): ₹70–80 L → 40–45 % ROI
    • Flagship (1,800+ sq ft): ₹1–1.25 Cr → 60–65 % ROI
  • Payback: ~24 months
  • AOV: ~₹1,000
  • Model: FICO (brand-managed operations, EBITDA-sharing)
  • Footprint: 2 live outlets (Saket & Safdarjung) + 2 in pipeline (Gurgaon, GK)

Sheikh Chang Singh

In 2020, Akshay Sharma and Karan Chachra launched a QSR that marries shawarma, momos, rolls, kebabs, and biryanis under one roof—hence the name. A centralized kitchen guarantees 18–20 % EBITDA margins and menu consistency across all outlets. Despite pandemic headwinds, the brand now counts 15 live locations (3 COCO, 12 FOFO), with five more set to open this quarter .

  • Investment: ₹18–25 L
  • Payback: 15–18 months
  • AOV: ₹350
  • Royalties: 5 % + 2 % marketing
  • Footprint: 20+ agreements signed, targeting Delhi NCR, Jaipur, and Delhi–Punjab highway corridors

Tan Coffee

Tan Coffee’s rise from three outlets to eleven in just 1.5 years epitomizes India’s specialty-coffee surge. Founders Nishant Mittal and Shivank Verma blend artisanal brews with in-house Continental, Italian, and Mexican dishes, achieving 25–30 % EBITDA and ₹950–1,000 AOV across Delhi, UP, Hyderabad, Raipur, and Punjab. Four more outlets are in the pipeline .

  • Investment: ₹75–80 L
  • Payback: ~24 months
  • Footprint: 11 live outlets; 4 upcoming
  • Model: FOFO (company-operated, EBITDA-sharing)

Café Wink

An East Delhi icon since 2011, Café Wink grew from a 40-cover outlet to a social-media phenomenon—5 million+ guests, 50 K Instagram followers, and a 4.4 Zomato rating. Its Italian-inspired crepes, coffees, and desserts generate ₹7 Cr / yr per outlet at ₹1,300–1,500 AOV.

  • Investment: ₹1.5–2 Cr (2,000 sq ft)
  • Payback: 18–24 months
  • Model: FOCO (franchise-operated, EBITDA-sharing)
  • Footprint: 1 live (Anand Vihar) + 3 pipeline (Noida, Dwarka, Gurgaon) .

Wakhra Swaad

Chef Arjun Thakkar and co-founder Ravi Bajaj revived authentic dhaba cuisine with modern operations, translating century-old recipes into dishes that resonate with today’s urban diners. With ₹80–90 L capex, 9–10 % royalty, and 40–50 % ROI p.a., franchisees break even in 18–24 months.

  • Investment: ₹80–90 L
  • Payback: 18–24 months
  • ROI: 40–50 % p.a.
  • AOV: ₹700–2,500 per ticket
  • Footprint: 4 COCO + 1 FOFO outlets

Tribal Brew

Tribal Brew’s “coffee on-the-go” kiosks source micro-lot beans from a 90-year-old estate, delivering bean-to-cup freshness at ₹200–250 AOV. At ₹20 L capex and EBITDA-sharing, franchisees break even in 18–24 months.

  • Footprint: 2 COCO outlets (Bengaluru); 4 pipeline (Sarjapur, Church St., JP Nagar, Mysore)
  • Model: FOCO (franchise-operated, EBITDA-sharing)

Dhaba Estd. 1986

A legacy of Punjab’s highway cook-shacks, Dhaba Estd. 1986 brings Butter Chicken and Amritsari Kulcha into 2,000–3,000 sq ft venues. With ₹1–2 Cr capex, 7 % royalty, and ₹300–400 AOV, franchisees achieve break-even in 12–24 months across 22 outlets nationwide .

Indus Flavour

Indus Flavour, founded in 2011 in GTB Nagar, New Delhi, has built its following on 100 % pure-vegetarian, Indo-fusion menus—think Butter Paneer Pizza and Makhani Pasta—that appeal to youth and families alike . Its vibrant, modern décor and innovative dishes position it strongly in the vegetarian casual-dining segment.

Franchise Metrics:

  • Investment Range: ₹2–2.5 Cr per outlet (including ₹40 L franchise fee)
  • Royalty: 9 % of sales
  • ROI / Payback: 40–45 % ROI; ~18–24 months payback
  • AOV: Approx. ₹400–500 per customer
  • Footprint: Multiple Delhi-NCR outlets; planning pan-India expansion
  • Support: End-to-end site analysis, training, operations SOPs, and marketing guidance

Cafeteria & Co

Context & USP: Cafeteria & Co (est. 2018, New Delhi) brands itself as a “flavour-packed adventure” café with a global-fusion menu—from prawn pizzas to German chocolate shakes—set within stylish 4,000–5,000 sq ft spaces that accommodate casual dining and events .

Franchise Metrics:

  • Investment: ₹4–5 Cr CapEx including ₹40 L franchise fee
  • Royalties: 7–9 % of monthly sales
  • Payback: 12–24 months
  • AOV: ₹500–600 per visit
  • Footprint: 5 outlets in Delhi-NCR

Echoes

Echoes is India’s first multi-cuisine café concept operated by deaf and mute staff, delivering social impact alongside Fusion-global menus in warm, inclusive environments of 1,200 sq ft+ . This “bean-to-cup” model sources premium coffee and pairs it with comfort-food dishes, creating a feel-good dining experience.

Franchise Metrics:

  • Investment: ₹50–80 L initial CapEx (includes fit-out & equipment)
  • Royalties: 8 % of sales
  • Payback: ~18–24 months
  • AOV: ₹300–400 per customer (coffee + snack)
  • Footprint: Planning pan-India expansion; territory sizes 1,200 sq ft+

Peter Rabbit Coffee Roasters

Founded in 2023 in Chandigarh, Peter Rabbit Coffee Roasters bridges artisanal coffee and fresh, in-house food—with breads, sauces, and pastries made on-site for unmatched freshness—targeting health-conscious urban consumers .

Franchise Metrics:

  • Investment: ₹1–1.25 Cr CapEx (franchise fee included)
  • Royalties: 8 % of sales
  • Payback: 24–30 months
  • AOV: ₹1,100 per customer
  • Footprint: 3 COCO outlets (Elante Mall & Sector 7 Chandigarh; Mohali)



Investors targeting ₹50 L–₹1 Cr franchises can tap into these seven dynamic concepts—each with proven unit economics, clear ROI paths, and strong consumer appeal—poised to thrive in India’s ₹4 Tn+ foodservice marketplace.

Next Step: Contact BBFT’s franchise advisory team for detailed term sheets, territory mapping, and a personalized investment roadmap for 2025.

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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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BBFT Success Story Franchise stories

Seizing India’s F&B Gold Rush: Food Franchise opportunity in India

India’s organized foodservice sector has surpassed the ₹4 trillion mark, fueled by rising incomes, urbanization, and an evolving taste for both convenience and culinary experiences. Over the next five years, analysts project the market will expand at a 10–12 % CAGR, transforming everything from quick-serve cafés to premium dining concepts into high-growth opportunities. Franchising lets investors plug into this momentum with proven models—reaping 18–30 month break-evens, strong unit economics, and built-in brand equity—while capitalizing on established supply chains and marketing engines.

1. ATE (Altogether Experimental)

ATE blends Australian brunch vibes with global flavors, inventive desserts, and specialty coffee. Co-founders Vicky Mandal (restaurant consultant) and Anukriti Anand (pastry chef) rotate 20–30 % of their menu seasonally—from Choccy Chip Banana Bread Pancakes to Soba Noodle & Teriyaki Bowls—keeping the experience fresh and community-focused.

Franchise Metrics:

  • Formats & Investment:
    • Small (1,000 sq ft): ₹70–80 L → 40–45 % ROI
    • Large (≥1,800 sq ft): ₹1–1.25 Cr → 60–65 % ROI
  • Payback: ~24 months
  • AOV: ~₹1,000
  • Profit Model: EBITDA-sharing
  • Footprint: 2 live stores (Chandigarh, Golf Course Ext.) + 2 in pipeline (GK, Noida)

2. Sheikh Chang Singh

Founded in 2020 by Akshay Sharma and Karan Chachra, Sheikh Chang Singh’s name—“Sheikh” for shawarma & falafel, “Chang” for rolls & momos, “Singh” for kebabs & curries—captures its 85-item fusion menu. A centralized kitchen ensures consistency, even as the brand scales rapidly across Delhi NCR, Jaipur, and highway corridors.

Franchise Metrics:

  • Investment: ₹18–25 L
  • Payback: 15–18 months
  • AOV: ₹350
  • EBITDA Margins: 18–20 %
  • Royalties: 5 % + 2 % marketing fee
  • Footprint: 15 live outlets; 5 more opening this quarter

3. Tan Coffee

Since 2018, Nishant Mittal and Shivank Verma have grown Tan Coffee from 3 to 11 outlets in 18 months, offering an extensive beverage menu alongside in-house Continental, Italian, and Mexican dishes. Their minimalist interiors and outdoor seating have made it a go-to specialty café across Delhi, UP, Hyderabad, Raipur, and Punjab.

Franchise Metrics:

  • Investment: ₹75–80 L
  • Payback: 24 months
  • AOV: ₹950–1,000
  • EBITDA Margins: 25–30 %
  • Footprint: 11 live outlets; 4 more in pipeline
  • Profit Model: EBITDA-sharing

4. Wakhra Swaad

Launched in 2016 by Chef Arjun Thakkar and Ravi Bajaj, Wakhra Swaad reinterprets North Indian dhaba cuisine with modern techniques. Drawing on age-old family recipes, it delivers consistent, bold flavors across its outlets.

Franchise Metrics:

  • Footprint: 4 COCO outlets + 1 FOFO outlet
  • Investment: ₹80–90 L
  • ROI: 40–50 % p.a.
  • Payback: 18–24 months
  • Average Ticket Size: ₹700–1,500 (couples), ₹1,500–2,500 (families)
  • Royalties: 9–10 % of sales

5. Tribal Brew

Tribal Brew brings bean-to-cup freshness on the go, sourcing micro-lots from a 90-year-old family estate and serving them through compact urban kiosks. Its sustainable, transparent approach appeals to busy professionals seeking quality coffee quickly.

Franchise Metrics:

  • Model: FOCO
  • Investment: ₹20 L
  • Payback: ~18–24 months
  • AOV: ₹200–250
  • Profit Model: EBITDA-sharing
  • Footprint: 2 COCO outlets (Bengaluru); 4 new in pipeline (Sarjapur, Church St, JP Nagar, Mysore)

6. Café Wink

Since its founding on September 1, 2011, Café Wink has evolved from a modest takeaway outlet into one of East Delhi’s most Instagram-worthy cafés. Over the past 13 years, it has served more than 5 million customers, maintained a 4.4 Zomato rating, and built a 50,000-strong Instagram following with a 60 million-reach campaign during Christmas 2023.

Franchise Metrics:

  • Investment: ₹1.5 – 2.0 Cr for a 2,000 sq ft outlet
  • Payback Period: 18 – 24 months
  • Average Order Value (AOV): ₹1,300 – 1,500 per customer
  • Annual Revenue: ~₹7 Cr per outlet
  • Footprint: 1 live outlet (Anand Vihar) + 3 in pipeline (Noida, Dwarka, Gurgaon)
  • Profit Model: FOCO (Franchise Owned, Company Operated) with EBITDA-sharing 

Your Next Move – Connect with BBFT

Ready to capitalize on India’s fastest-growing café and QSR concepts—brands that deliver 40–65 % annual ROI and break even 18-24 months? Partner with BBFT today to secure your exclusive territory in ATE’s trendsetting experiential cafés, Sheikh Chang Singh’s fusion QSR network, Café Wink’s premium Italian outlets, Tan Coffee’s specialty brewhouses, Wakhra Swaad’s modern dhabas, or Tribal Brew’s on-the-go kiosks—each vetted for robust unit economics and rapid scale. Submit your inquiry now to receive our Investor Prospectus, reserve your franchise rights, and start earning from day one.

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