The group today has all the specifications and guidelines for every aspect of restaurant   
construction documented in the restaurant construction manual.

The project co-ordinating provides the following details to the Architect / Contractor of the Franchisee/Overseas Partner.

Restaurant Interior speicifcations.
Details of Kitchen layout.
Specifications of Kitchen equipments.
Standards of toilets and wash rooms.
Position of neon and other signages.  

What are the various training inputs provided by the company and how is it    
co- ordinated?

The group has various classroom and in service training programs formulated for different  
levels of staff. The team members of our restaurant go through these extensive training
programs and details of full costs are available for each level.

The training department carries out periodic training sessions such as:

Service Staff Training
Supervisory and Management Staff Training
Kitchen Assistants Training.
Production Supervisors Training.
Administrative & Control Systems Training.
Maintenance & Housekeeping Training.          

What is the other back-up and support provided during the life time of the     
business?

The company provides continuous support in the following manner:

Systems Upgradations.
New Masalas and recipes.
Recruitment of new skilled manpower.
New Interior props.
Advise on theme based food festivals and other promotional inputs.
Periodic operational and administrative audits.

Do I need a previous restaurant management background or not?

NO. Previous restaurant experience can be helpful but it is not essential.

How do I get started?

Interested ! Then take the following steps:

• Determine the finance available for Investment into the project.
• Select the appropriate business plan that suits your requirements.
• Fix a tentative timeframe for executing the project.
• For a detailed business plan contact us directly or send us the BUSINESS PLAN    
  REQUEST FORM.