Q: How did you design the unit model for low-capex franchise partners?
We started with kiosk formats requiring minimal real estate footprint (150-200 sq.ft) in high footfall tech parks and metro stations. By centralizing prep in regional cloud kitchens, our franchisees focus purely on assembly, speed, and customer service.
Q: What is the most critical metric for a food franchise owner?
Same-store sales growth (SSSG) and waste percentage. If your daily food waste is below 2.5%, your margin stays protected even in high-rent locations.
Q: How do you maintain food taste consistency across 500+ outlets?
Centralized frozen batter and pre-portioned momo batches dispatched daily through cold-chain logistics. No raw prep happens inside the kiosk.