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Franchise brief
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Franchise

A second kitchen, run the same way.

The parts of Kitchen Nine worth copying are the nine stations and the single pass, not the five logos. This page is an operations brief and a worksheet you drive yourself. It is not a prospectus, and there is no form on it — nothing here submits an application anywhere.

Illustrative worksheet

Your numbers, your arithmetic.

Every input below is yours to set and every assumption is written on the page. This is a worksheet for a conversation, not a projection, and it deliberately does not print a return, a payback period or a break-even date — we have no evidence for any of those.

180
A single kitchen with nine stations tops out well before the upper end of this slider.
₹460
Mixed baskets run higher than single-brand ones because the dessert counter is right there.
22%
Set your own rate. Kitchen Nine has no aggregator contract to quote you.
₹95,000
Chennai kitchen space, 900 to 1,200 square feet, is the usual range people plug in here.
11
Costed at ₹21,000 a head, a round number chosen for the worksheet.
One illustrative month30 days
Order value₹24,84,000
Food cost at 32%−₹7,94,880
Aggregator commission at 22%−₹5,46,480
Packing at ₹26 an order−₹1,40,400
Rent−₹95,000
Staff, 11 people−₹2,31,000
Left before overheads₹6,76,240

Illustrative arithmetic only. It excludes electricity, gas, licences, equipment, marketing, wastage, refunds, GST and everything else a real profit and loss statement carries. It is not a forecast, not advice and not a promise of any return.

Assumptions written outFood cost is fixed at 32% of order value. Packing is ₹26 per order. Staff cost is ₹21,000 per person per month. The month is 30 days with no seasonality. Change any of these in your own spreadsheet before you take them seriously.
Operations brief

Six things worth knowing before the arithmetic.

What you actually run

One kitchen, nine stations, five menus. Not five kitchens. The whole model depends on a single expeditor calling every brand from one pass.

Space

Around 1,000 square feet with three-phase power, a tandoor-capable exhaust and a back door a rider can reach without entering the prep area.

People

A head chef, two station cooks per shift, one packer and one expeditor. The night shift is smaller and cooks only the late-night menu.

Training

Six weeks: two on the stations, two on the pass, two running live service with our team standing behind you. Nobody opens alone.

What we supply

Recipes, station layouts, packaging specification, the ticket system and the brand artwork. Ingredients are sourced locally against our specification.

What we do not do

We do not guarantee volumes, margins or aggregator placement, and we do not quote a payback period. Anyone who does is guessing.

The layout you would build

Nine stations, in this order.

01Goods inKoyambedu run weighed and logged before seven.
02Cold prepGreens, curd, dressings. The bowls live here.
03SteamFour bamboo tiers. Momos are pleated cold, steamed to order.
04Dum rangeSix handis, sealed at half eleven, called from noon.
05Griddle and fryerKothu, fries, noodles. Runs hardest after nine.
06TandoorShared by momos, rolls and the grilled bowl.
07PassOne expeditor calls every brand. No brand jumps the queue.
08Cold counterDesserts set here and leave last so they stay cold.
09Pack and dispatchSealed, labelled and handed over at the back door.

Kitchen Nine is a fictional brand made for the Goat Scale showcase. There is no real franchise programme, no application to submit and no figures here that have been audited by anyone.

Back to the five menus