Kitchens before decoration
If the pass cannot hold the Saturday rush, the tile colour does not matter. Layout is the first drawing.
The studio
We only set up food shops.
Fried chicken, burgers, wings, and the counters in between. Not salons. Not software. A shop that has to be hot, fast, and full.
The story
Good cooks were opening with the wrong fryer.
A logo made the night before. A menu of thirty items that could not pay the rent. A beautiful room with no path for a runner. SetupMyShop sits between a design studio and a kitchen contractor so those three mistakes do not happen on the same opening.
We are based on Anna Salai in Chennai. The work travels: a counter in Madurai, a burger room in Bengaluru, a wing shop in Kochi.
How we work
Three rules we do not bend.
Menus that make money
Every item has a portion, a food cost, and a time on the line. We cut dishes that slow the ticket.
A crew that can close
Training is part of the setup. When we leave, two shifts already know the open, the rush, and the shut-down.
Who it is for
First shops, and the second outlet.
- Cooks leaving a hotel kitchen to open their own counter
- Families starting a fried chicken or burger brand
- Owners who already have a site and need it to work
- Brands opening city number two from a real playbook
Where we open
Nine cities, one way of building.
If your city is not on the list, ask anyway. We travel for the right shop.
- Chennai
- Bengaluru
- Hyderabad
- Coimbatore
- Kochi
- Madurai
- Mysuru
- Pune
- Mumbai