Haldiram’s Franchise, Dealership & Distributorship | Apply
Haldiram’s Quick-Service Restaurant
Eligibility Critria for Haldiram’s Quick-Service Restaurant:-
- Age – Applicant must be of 18 years minimum.
- Qualification – Applicant should have minimum qualification 12th for Urban and 10th for Rural.
- Required land – Applicant must have spaces for Franchise Outlet and warehous
- Experience – Engagement in Restaurant sector.
- Investment – Min. 30 lakhs for Urban Areas.
- Personal Documents:-
- ID Proof: Aadhaar Card, PAN Card, Voter Card
- Address Proof: Electricity Bill/Ration Card
- Qualification Certificate, Photograph, Email Id, Mobile Number, Current A/C and cancel Cheque.
- Property Documents:-
- Shop agreement / Sale deed, Rent agreement, NOC .
- Business Documents:-
- GST Number, Outlet Trade license, Food License
Infrastructure Requirement to take Quick-Service Restaurant:-
- . Minimum Space Requirement is 1000-2000 Sq. Ft.
- Location Should be at the pointed area in the city.
- The approx. investment will be INR 15 to 25 Lakhs (The cost of site is not the part of this investment).
- Vehicles Parking facility should be there.
- Company provides 20-25 customers sitting facilities for same as well as conisting of waiting lobby with a holding
capacity of at least 10 customers - A total of 5 staffs (1 Managing Staff, 4 Professional well trained chefs including kitchen staff) provided by company
for 2 Years. - Company will provide Product margin 35% to 40%
8. Company will provide marketing material like poster, banner and dangler etc. - Company will provide a billing and management software for account and stock management.
10. Company will take always 50% advance payment of your order.
Margin and Profits in Haldiram’s Quick-Service Restaurant
Average margin of Haldiram’s Quick-Service Restaurant: 40% – 45%
Useful Links
Haldiram’s Head Office Address:-
Plot No. 145/146, Haldiram’s House, Bhandara Road Chowk, Old Pardi Naka, Surya Nagar, Nagpur, Maharashtra 440035.
24-Hour Emergency Service Available
We Accepted :
