Dark kitchens contain purpose-built kitchens fit for delivery with each kitchen allocated to a different restaurant brand. In this space, Food on Way has been a pioneer, clocking good returns over the years
Launched with the simple idea of serving the right mix of restaurant and home-cooked food at reasonable prices, Food on Way started its journey in 2015 as the only dark kitchen in Gujarat. Today, four years into the business, the brand stands tall, serving over 3,000 customers daily from its kitchen and office spread over 10,000 sq. feet. As on date, the company has operations across two outlets in Ahmedabad, serving through two segments – delivery and takeaway.
FRANCHISING FUELS GROWTH
“We expect every outlet to be managed by an owner, and franchising is the right way of doing it. Also, franchising helps grow faster in various locations,” Jain says. With a vision to start another five outlets this year and plans to expand in another 18 cities in India over the next three years, Jain says Food on Way’s long-term vision is to become ‘the’ meal of India.
FRANCHISE FACTS
YEAR OF LAUNCH: 2015
FRANCHISING SINCE: 2019
TOTAL CENTRES: 2
INVESTMENT: DELIVERY – RS 20 LAKHS; DELIVERY & TAKEAWAY – RS 25 LAKHS; DELIVERY/ TAKEAWAY & DINE IN – RS 35–40 LAKHS
AREA REQUIRED: DELIVERY – 800-1,000 SQ. FEET; DELIVERY & TAKEAWAY – 1,000 SQ. FEET; DELIVERY/ TAKEAWAY & DINE IN – 2,000-3,000 SQ. FEET.
ROI: MINIMUM 20%.
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