Biryani Franchises
Biryani is considered the antithesis of fast foods. It is mostly preferred on special occasions or in fine dine-ins. However, one might not be surprised to learn that according to some food delivery apps Biryani is among the most popular dish ordered and its demand far surpasses western items. In fact, for fitness freaks and gym-goers, Biryani is their cheat meal.
With foodies showing insatiable love for this royal dish, franchisors serving different varieties of Biryani have forayed into the market. Franchisors are cashing in on the trend of this biryani. The major reason for the success of these franchises is the uniqueness of its offerings; each brand has created a niche of its own. One such brand, The Bombay Sultaani Biryani House, offers delectable biryanis in the Delivery Kitchen model.
The Bombay Sultaani Biryani House was founded in 2015, in Mumbai. Currently, the brand has 8 outlets across Mumbai, Thane, Nashik and Goa.
Value-for-Money experience offered
The Bombay Sultaani Biryani House gives Value-for-Money experience to its customers; its biryanis start at Rs 89. The brand’s biryanis taste is more desi and more preferable than the Dry biryanis available. Its Founder, Akshay Kumar, has over 9 years of experience in this business and is closely associated with larger organisations in the industry.
The brand has done menu engineering, where the brand serves biryanis as a single portion, which suffices for one person, so if there are 3 people and each wants a different flavor biryani, they can order without worrying about ordering in excess, paying high bills or compromising on their choice.
To its Partner Franchise’s, the brand extends all support, be it management or manpower. Further on, to make sure its Franchise Partners are profitable, Bombay Sultani does not charge any royalty.
Why invest in Bombay Sultaani?
The brand helps you select the right location, as per the radius online/offline. Its menu engineering is precise; single portions, starters by the piece, meal for 1. Complete support and hand-holding provided for the smallest and biggest issues
The Bombay Sultaani Biryani House provides menu market mix; setup menu as per local demand, additions as per local taste. It offers docket & documents, software & support to ensure the business runs smoothly.
No royalty, no hidden charges and no extra charges are taken by the brand. It has a transparent process throughout, no compulsion of fixed vendors and no false promises.
The COVID-19 Impact
Home Delivery is set to be the biggest game-changer today. Considering the current scenarios are here to stay, mindset is to stay indoors, party indoors and avoid crowded places. Therefore, this delivery kitchen business model is perfect in this COVID time. It can be set up with a low cost and you can get easy ROI in 18 months. Investing in Bombay Sultaani can be the best source for alternate income, dual-income or value-for-money brand.
Franchise Model – Kitchen/Take Away
Franchise Model – Kitchen/Take Away strategically located, a take away outlet can generate a big amount of business without much cost
Location – Should ideally be located on the main road, market road, station road, bus station, railway station, a busy junction
Size – 200-400 sq ft
Total Cost – Rs 12-15 lakh
Cost break-up – Franchise Fee: Rs 5 lakh, Kitchen Equipment: Rs 3 lakh, Furniture & Fixture: Rs 2 lakh, Signage & Branding: Rs 1 lakh, Electronic & White Good: Rs 1.5 lakh, Licensing & Brokerage: Rs 1 lakh
Complete management and manpower support throughout & free replacement
No royalty, no hidden charges, no extra charges, staff training included
Franchise Model – Satellite Model
Keeping in mind the changing scenario in the post-COVID 19 world, the brand has introduced a new model in its franchise programme, named Satellite Model. This is the dark kitchen model with lower rent, lower staff salary & ROI in 12-18 months.
For this model, the total investment required is Rs 8 lakh, the franchise fee is Rs 6 lakh and the outlet equipment is Rs 1.5 lakh. Satellite Model offers a profit margin on the food of 50% and it requires the manpower of just 1-2 junior staff.
