Fried chicken
Food shop setup studio
We open the shops people line up for.
SetupMyShop plans, designs, equips, and launches fried chicken shops, burger joints, and fast-casual kitchens. You get a brand, a working pass, and a crew that can run the shift.
Based in Chennai. Opening shops across India.
- 0+shops opened
- 0cities served
- 0opening-month rating
Selected launches
Services
Everything between an empty room and opening night.
Six parts of a food shop. One studio runs them, so the kitchen, the brand, and the crew arrive together.
Concept and brand
Name, mark, colours, and a storefront that reads clearly from across the street.
See the serviceStore and kitchen
Guest flow, fryer line, cold storage, and a counter that can survive a rush.
See the serviceEquipment setup
The right fryers, grill, holding, and smallwares — quoted before you buy.
See the serviceMenu and recipes
A short menu with costs, portions, and photos that match what the pass sends.
See the serviceCrew training
Two shifts learn the line, the tickets, and the close before the doors open.
See the serviceLaunch week
Signage live, stock in, opening posts scheduled, and a team on the floor with you.
See the serviceWhy shops call us
Kitchens first. Paint second.
A beautiful shop that cannot fry eight orders at once will still feel empty. We design the line, the menu margin, and the crew before we choose the wall colour.
- Built for fried chicken, burgers, wings, and mixed counters
- Menus costed before they are designed
- Crews trained before the first guest walks in
Portfolio
Shops that opened ready.
Open a card for every photo of that shop: storefront, kitchen, food, and seating.
How a shop opens
Four steps. Then you serve.
- 01
Listen
Shop type, city, site, and the budget you can actually spend.
- 02
Plan
Brand, menu, kitchen drawing, and an equipment list with prices.
- 03
Build
Fit-out, machines, hiring, and recipes tested on the real line.
- 04
Open
Training, launch week, and a handover your crew can run without us.
Clients
Owners who opened, then stayed busy.
★★★★★
“They planned the fryers before the paint. We opened on the date we announced, and the second weekend was busier than the first.”
★★★★★
“I knew the burger. I did not know the pass, the storage, or the staffing. The shop is runnable by a crew of four.”
Start a shop
Have a site, a recipe, or just the plan to begin?
Tell us the city and the shop. We will tell you what it takes to open.