Moti Mahal franchiser

ENTERPRENEURSHIP AND ETHICS

FRANCHISE OF MOTI MAHAL

PRESENTED BY : MOHAMMED ASLAM MOHAMMED RAHIM MOHAMMED FAHAD M M KHALEEL BAIG KIRAN LAKSHMIKANT MOHAMMED MAZHAR

MOTI MAHAL OUTLET KEMPAPURA HEBBAL

OUR VISIT

WITH STAFF

INNER VIEW

SPECIAL CABIN

THE MANAGER

OWNERS NAME: Mr. RIYAZ SHAIKMANAGERS NAME: Mr. SURAJSALARY: 22K (INCLUDING INCENTIVES)

FRANCHISE MODELSTHERE ARE 9 FRANCHISE MODEL: Tandoori Trail® Kebab Trail™ Tandoori Trail® Express China Trail™ DNY Bread Bar® Chat Trail™ Dosa Trail™ Golden Oven™

CAPITAL INVESTMENT OF Tandoori Trail®

EQUIPMENT- Rs. 200,0000 FIT OUTS- Rs. 700,0000 FRANCHISE FEES- Rs. 1,000,000 ROYALTY FEES- 6 percent (6%) ADVERTISING SUPPORT- 2 percent (2%) EXTRAS (working capital & rental

deposit) R.O.I.- Within 2.5 to 3 Years

AREA REQUIRED: 2500 sq. ft. to 4000 sq. ft.

LOCATION: Malls, High Street, Hotels, Shopping Complexes

TEARMS AND CONDITIONS

Pre opening deliveries from Moti Mahal Group: Site Identification and Leasing Assistance Feasibility report Technical Team to provide complete assistance in kitchen designing

and layout with technical guidance on Ventilation and Air-conditioning system, MEP (Mechanical, Electrical and Plumbing),

ETP (Effluent treatment plant) Architectural and interior support in designing a modern, efficient

restaurant layout Contracting support for cost effective investment Accounting software for an efficient point of sales and material

management system for professional store keeping

CONT..

Promotional and marketing creative for impactful campaigning Menu planning keeping key emphasis on local flavor's and pricing

policy Staff recruitment process Liaison with vendors, product specifications and purchase contracts Licensing formalities Procurement of service, cooking and kitchen equipment Training and support system with latest techniques on cooking and

hospitality management Standard operating manuals for service and production Press conference for launch

CONT…

Post opening deliveries from Moti Mahal Group: Onsite training by our corporate team of chefs and managers Safety and hygiene practices HR support system Marketing and creative support Promotional activities like Food Festivals Periodical audits of quality, customer satisfaction, hygiene,

maintenance Loyalty programs planning and implementation Product and service research and development