Services

From an empty room to a serving pass.

Pick the whole setup, or start with the part that is stuck: the brand, the kitchen, the menu, or the launch.

01 · Concept and brand

A shop people can name from the footpath.

We name it, mark it, and put that mark on the board, the box, the cup, and the uniform so the street reads one brand.

  • Name options and the final wordmark
  • Colours, type, and packaging direction
  • Signage artwork for the storefront
  • A short brand guide the printer can use

02 · Store and kitchen

A line that survives Saturday.

Guest queue, pickup shelf, fryer or grill, cold room, and the path a runner actually walks. Drawn to your site, not a generic cafe plan.

  • Measured layout of your site
  • Hot line, cold line, and warewash
  • Queue, seating, and takeaway shelf
  • A drawing your contractor can price

03 · Equipment setup

Buy the machine the menu needs.

A fried chicken shop and a smash-burger shop do not share a shopping list. We spec the kit, compare quotes, and stand there when it is installed.

  • Fryers, grill, holding, and refrigeration
  • Smallwares and opening stock list
  • Vendor comparisons before you pay
  • Install day and a test service

05 · Crew training

Two shifts, ready before the door opens.

Station drills, ticket order, portion checks, and the close. Owners learn it too, so the shop does not depend on one person.

  • Role cards for each station
  • Rush drill and guest script
  • Opening and closing checklists
  • A simple hiring scorecard

06 · Launch week

The first seven days are part of the build.

We stay for the open: stock, signage, the first posts, and the fixes that only show up when real orders hit the pass.

  • Opening-week run of show
  • Launch posts and offer design
  • On-site support through the first rush
  • A handover note for week two

Packages

Three ways to start.

These are studio fees. Equipment, civil work, rent, and stock are quoted separately, before you commit.

Counter launch₹3.5 lakh

A compact fryer or burger counter inside a site you already have.

  • Concept board and an 8-item menu
  • Equipment list and vendor intro
  • Two days of setup support
  • Opening-day checklist
Start with a counter

Most chosen · Street shop₹8.5 lakh

A full high-street fried chicken or burger shop, ready for a public open.

  • Brand identity and signage files
  • Kitchen layout and interior direction
  • Training for a crew of six
  • Seven days of launch support
Plan a street shop

Flagship₹18 lakh

A hero outlet, plus a playbook so the next city is not a guess.

  • Full brand, interior, and kitchen design
  • Recipe specs and costing sheet
  • Hiring scorecards and training
  • Fourteen days on site, and a second-outlet blueprint
Plan a flagship

A kiosk can open in about three weeks. A full street shop is usually six to twelve weeks, depending on civil work and permits.

Ready to open

A shop is ready when these are true.

  • The fryer or grill has been tested on the real menu
  • Eight to sixteen items are costed
  • Signage is up and the board matches the pass
  • Two shifts are trained
  • Opening stock is in the house
  • The first week of posts is scheduled

What we do not do

Clear edges, fewer surprises.

  • We do not file your licences. We give the checklist and the order, and we can introduce a local consultant.
  • We do not set up fine-dining restaurants.
  • We do not mark up equipment in secret. You see the quote.

A consult

Bring the city, the shop, and a rough budget.

We will tell you which package fits, and what the room still needs.

Book a consult See finished shops
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