Frenchise Opportunities at THE BIRYANI HOUR™

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If you’re looking for a rewarding business opportunity in the thriving food industry, THE BIRYANI HOUR™ Franchise is your perfect choice. With its distinctive menu and proven business model, it ranks among the top franchises in the market. 

THE BIRYANI HOUR™ is emerging as one of India’s most promising restaurant franchises, tapping into the nation’s growing demand for diverse and flavorful dining experiences. With its unique concept and uncompromising focus on quality, the brand is perfectly positioned to thrive in both urban and suburban markets. Discover why THE BIRYANI HOUR™ is the ideal opportunity for aspiring entrepreneurs. 

Franchise Fee: ₹1,00,000 onwards
Royalty: 5 to 8% of net gross sales
Outlet Size: Approximately 300–10,000 sq. ft.
Total Setup Investment: Depends on outlet format, location, size and specifications.  

Choosing the right franchise partner is the first step toward building a successful business. Here’s why our restaurant franchise model stands out:

1. Proven Business Model: Benefit from a tried-and-tested system that reduces risks and maximizes profitability.

2. Strong Brand Identity: Partner with a name that customers already trust and love.

3. Diverse & High-Quality Menu: Attract a wide customer base with a menu crafted to deliver authentic flavors and consistent quality.

4. Comprehensive Training & Support: From day one, we provide complete guidance on operations, staff training, and customer service excellence.

5. Marketing & Promotion Assistance: Gain access to professional branding, marketing strategies, and nationwide promotions to grow faster.

6. Affordable Investment with High Returns : Enter the thriving food and beverage industry with a model designed to deliver strong ROI.

7. Scalability & Expansion Potential: Our flexible model allows you to expand across multiple locations with ease. 

The Franchisee shall pay a recurring royalty fee of 5%–8% of eligible gross sales to the Franchisor for the continued use of the THE BIRYANI HOUR™ brand, trademarks, business systems, recipes, operational standards, training, ongoing guidance, and other proprietary intellectual property and support services provided by the Franchisor.

Definition of Eligible Sales

For the purpose of calculating the royalty fee, the applicable sales value shall exclude **GST and other applicable taxes, approved discounts, refunds, cancelled orders, and delivery-platform commissions**.

Exceptional Circumstances

Any exceptional, unusual, or unforeseen circumstances affecting the calculation or payment of the royalty fee shall be reviewed and resolved **mutually between the Franchisor and Franchisee**, subject to the terms and conditions of the Franchise Agreement.

Note: The final royalty percentage applicable to a particular franchise outlet shall be determined and documented in the respective Franchise Agreement.

1. Personal Hygiene & Grooming

• All kitchen staff must wear clean chef coats/uniforms. 
• Hairnets/caps and appropriate footwear are mandatory. 
• Gloves must be used where appropriate, especially for ready-to-eat food. 
• Hands must be washed before food preparation and after handling raw meat, garbage, cleaning chemicals, or using the washroom. 
• Fingernails must be short, clean, and free from nail polish. 
• No jewellery, watches, or loose accessories while preparing food. 
• Staff with vomiting, diarrhoea, fever, infected wounds, or other potentially food-contaminating illness should not handle food. 
• Smoking, tobacco, chewing gum, and eating inside food-preparation areas are prohibited.

2.  Kitchen Hygiene

• Work surfaces must be cleaned and sanitized regularly. 
• Floors, walls, ceilings, drains, and ventilation areas must be maintained in clean condition. 
• Separate preparation areas/equipment should be used for raw and cooked food wherever practical. 
• Knives, chopping boards, containers, and utensils must be cleaned and sanitized between uses. 
• Food-contact surfaces must never be used for storing unrelated items. 
• Cleaning chemicals must be clearly labelled and stored away from food.

 3. Raw Material & Food Storage

• All ingredients must be purchased from approved suppliers. 
• Raw meat, poultry, seafood, vegetables, dairy, and cooked foods must be stored appropriately to prevent cross-contamination. 
• Refrigerators and freezers should be monitored regularly and temperature records maintained. 
• FIFO/FEFO principles should be followed. 
• Every opened or prepared product should have an appropriate identification/date label. 
• Expired, spoiled, contaminated, or questionable food must never be served. 
• Food should be kept covered and protected from dust, insects, and other contamination.

4.  Cooking & Food Handling 

• Food must be thoroughly cooked using the restaurant's approved recipes and processes. 
• Cooked food must not come into contact with raw meat or raw-food utensils. 
• Ready-to-eat food should be handled with clean utensils or appropriate gloves. 
• Reheating and hot-holding procedures must follow the outlet's approved food-safety SOP. 
• Food should not be unnecessarily exposed to room temperature. 
• Taste-testing must be done using clean, single-use/washed utensils—not by repeatedly using the same spoon.

 5. Water, Ice & Beverages

• Only safe, potable water may be used for cooking, cleaning, and drinking. 
• Ice must be made from safe water and handled hygienically. 
• Ice scoops must be clean and stored properly. 
• Beverage machines and dispensers must be cleaned according to schedule. 

 6. Pest Control 

• Professional pest-control treatment should be carried out at defined intervals. 
• Doors, windows, drains, and openings should be protected against pest entry. 
• No food waste should be left exposed overnight. 
• Pest-control records must be maintained at the outlet. 
• Any evidence of insects, rodents, or infestation must be reported immediately to the franchise management.

 7. Cleaning & Sanitation Schedule

• Area                                                          Frequency
• Food preparation surfaces          Before/after use & throughout operations
• Cooking equipment                         Daily
• Floors                                                       Throughout the day + closing
• Refrigerators                                       Regularly + scheduled deep cleaning
• Freezers                                                  Scheduled cleaning
• Exhaust/hood area                           Scheduled deep cleaning
• Washrooms                                           Frequent inspection & cleaning
• Garbage bins                                        Empty before overflowing
• Storage shelves                                  Scheduled cleaning
• Entire kitchen                                     Daily closing cleaning
• Deep cleaning                                     Weekly/monthly schedule

 8. Restaurant & Customer Area 

• Dining tables must be cleaned and sanitized between customers. 
• Chairs, menus, service counters, and high-touch areas must be cleaned regularly. 
• Washrooms must remain clean, odour-free, and adequately supplied. 
• Hand-washing facilities must have water, soap, and appropriate drying facilities. 
• Waste bins should have lids where appropriate and must not overflow. 
• Staff should maintain clean uniforms while serving customers.

 9. Garbage & Waste Management

• Wet and dry waste should be managed according to applicable local requirements. 
• Food waste must be removed regularly. 
• Garbage containers must be cleaned and sanitized. 
• Waste must never be stored beside food-preparation areas. 
• Used cooking oil must be handled and disposed of through an appropriate authorized channel.

 10. Franchise Documentation & Auditing  ( Hygiene & Food Safety Audit System )

• Daily Opening Hygiene Checklist 
• Daily Kitchen Closing Checklist 
• Refrigerator/Freezer Temperature Log 
• Cleaning & Sanitation Register 
• Pest-Control Register 
• Staff Hygiene/Grooming Checklist 
• Raw Material Receiving Checklist 
• Food Storage Checklist 
• Oil Quality/Change Log 
• Waste Disposal Register 
• Monthly Deep-Cleaning Checklist 
• Monthly Franchise Hygiene Audit 
• Corrective Action Report for violations

11. Disclaimer

Compliance with the Brand Hygiene & Food Safety Standards is mandatory for every franchise outlet. The Franchisee shall maintain the prescribed hygiene, sanitation, food handling, storage, personal grooming, pest-control, cleaning and documentation standards at all times. THE BIRYANI HOUR™ reserves the right to conduct scheduled or surprise hygiene inspections. Any major or repeated violation may result in corrective action, financial penalties, suspension of operations, or termination of the franchise agreement, subject to the terms of the Franchise Agreement and applicable law.” 

 A well-managed restaurant franchise can target a healthy annual ROI of approximately 15%–25%, depending on location, investment level, sales performance, operating costs and management efficiency. 

The objective is to help franchise partners achieve a healthy return on their invested capital through consistent sales growth and disciplined cost management.

How ROI Is Generated

   Revenue Growth

• Dine-in & takeaway sales
• Online food delivery
• Catering & bulk orders
• Party & event bookings
• Corporate and institutional orders

   Cost Management

• Standardized food recipes & portion control
• Centralized operating systems
• Inventory and wastage management
• Staff training & productivity
• Optimized menu pricing

   Franchise Support

• Brand identity & marketing support
• Restaurant setup guidance
• Menu & recipe standardization
• Staff training
• Operational SOPs
• Digital marketing assistance
• Business performance monitoring

ROI Calculation

ROI (%) = Annual Net Operating Profit ÷ Total Initial Investment × 100

The actual ROI will vary according to location, outlet format, investment size, sales volume, rent, manpower cost, food cost, local market conditions and management efficiency.

Disclaimer

The ROI, revenue, profitability, and payback period mentioned in this franchise proposal are indicative estimates only and are not guaranteed returns. Actual business performance may vary depending on location, outlet size, investment, operating costs, sales volume, market conditions, customer demand, management, and other business factors.

The franchisee is responsible for conducting their own financial, legal, and commercial due diligence before making any investment decision. THE BIRYANI HOUR™ does not guarantee any specific profit, ROI, revenue, or investment recovery period. All investments are subject to business and market risks, and past or projected performance should not be considered a guarantee of future results.

1. Franchisee Grant - The Franchisor hereby grants the Franchisee the right to operate a restaurant using the Franchisor’s brand name, trademarks, proprietary recipes, and operational systems. This right is non-transferable and may not be assigned or sublicensed without the prior written consent of the Franchisor.

2. Franchisee Fees - The Franchisee shall pay an initial franchise fee of 1,00,000 onwards upon signing this Agreement which is non-refundable. In addition, the Franchisee agrees to pay the Franchisor a continuing royalty fee equal to 5 to 8% of the gross monthly sales, payable on or before the 10th of each month.

3. Location and Territory - The Franchisee is authorized to operate the restaurant solely at the location approved by the Franchisor. Territorial rights, whether exclusive or non-exclusive, shall be determined and granted by the Franchisor as specified in this Agreement.

4. Branding and Operations - The Franchisee shall strictly comply with all brand guidelines, recipes, menu specifications, quality standards, and customer service protocols established by the Franchisor. Any unauthorized modification to the brand identity, logo, menu, or food products is strictly prohibited. 

5. Training and Support - The Franchisor shall provide initial training to the Franchisee and designated key staff to ensure proper understanding of operational standards and brand practices. The Franchisor shall also provide ongoing operational support, marketing materials, and periodic updates as deemed necessary for the continued success of the franchise.

6. Marketing and Advertising - The Franchisee shall contribute between 1% and 2% of gross monthly sales to the Franchisor’s marketing fund. All advertising and promotional activities undertaken by the Franchisee must comply with the Franchisor’s approved marketing and branding guidelines.

7. Compliance and Legal Requirements - The Franchisee shall be solely responsible for obtaining and maintaining all licenses, permits, and regulatory approvals required to operate the restaurant. The Franchisee must ensure full compliance with all applicable health, safety, sanitation, and labor laws and regulations.

8. Confidentiality - The Franchisee shall maintain strict confidentiality regarding all trade secrets, proprietary recipes, supplier information, and business strategies of the Franchisor. This obligation shall remain in full force both during the term of this Agreement and after its termination.

9. Duration and Renewal - This Franchise Agreement shall remain in effect for a period of [number] years from the date of signing. Renewal of the Agreement shall be at the sole discretion of the Franchisor and subject to the Franchisee’s compliance with all terms, as well as payment of any applicable renewal fees. 

10. Termination - The agreement may be terminated under the following conditions:

• Breach of terms and conditions.
• Non-payment of fees or royalties.
• Damage to brand reputation.
• Bankruptcy or insolvency of the Franchisee.

11. Transfer of Ownership - The Franchisee shall not sell, assign, or transfer any interest or ownership in the franchise without the prior written consent of the Franchisor. In the event of a proposed sale, the Franchisor shall retain the right of first refusal to purchase the franchise on the same terms and conditions.

12. Dispute Resolution - Any disputes arising under this Agreement shall initially be attempted to be resolved amicably through good-faith negotiations between the parties. If such disputes cannot be resolved through negotiation, they shall be submitted to binding arbitration or, if necessary, to the courts of [jurisdiction], as determined by the Franchisor.

13. Governing Law - This Agreement shall be governed by and construed in accordance with the laws of India, specifically the laws of the State of Uttar Pradesh.

14. GST (Goods and Services Tax):

1. Any GST rebates or input tax credits claimed or received due to purchases made by the Franchisee shall be returned to the Franchisee.
2. All GST registrations, filings, compliances, and related statutory obligations shall be managed independently by the Franchisee. The Franchisee shall be solely responsible for the timely payment of GST and compliance with all applicable tax laws and regulations. The Franchisor shall not be liable for any GST-related obligations, penalties, interest, or non-compliance on the part of the Franchisee.

15. Franchise must maintain the followings:

• Purchase invoices
• Sales records
• Royalty payment proofs
• GST Challan - These may be reviewed by the franchisor during audits.

16. Investment Risk & Business Disclaimer - All investments made into the franchise business are subject to market risks and business uncertainties. The Franchise Partner clearly understands and acknowledges that profits are not guaranteed, and there may be partial or complete financial loss depending upon business performance, market conditions, operational factors, competition, or unforeseen circumstances. The Franchise Partner shall invest at their own discretion and risk, and shall not hold the Company, Brand Owner, or any associated Partner liable for any financial loss incurred during the course of business operations. We truly appreciate your interest in our franchise. 

Wishing you the very best, and we hope everything works out smoothly for you to become a part of our growing family.