1. Financial Capability: You should have the financial resources to invest in the franchise, which may include an upfront franchise fee, startup costs, and working capital.
2. Business Experience: Sankalp Franchise may prefer partners with previous experience in the restaurant or food industry, especially if you are actively involved in the day-to-day operations.
3. Location: The location of your franchise may be a key factor. You might need to secure a suitable location that meets Sankalp’s standards and is in an area with potential customers.
4. Commitment: Be prepared to commit your time and energy to the franchise. Many franchisors look for dedicated and motivated individuals.
5. Training and Support: Be willing to undergo training and follow Sankalp’s established business model and standards.
6. Legal Requirements: Ensure that you meet any legal requirements, including permits and licenses, to operate a restaurant in your area.
7. Brand Compatibility: Make sure your values and goals align with those of Sankalp, as this will be important for maintaining a successful partnership.

1. Operational Training: Franchisees often receive training on the day-to-day operations of the restaurant, including food preparation, cooking techniques, and quality standards.
2. Management Training: This includes guidance on managing staff, inventory, and the overall business, ensuring smooth operations.
3. Site Selection Assistance: Sankalp helps in selecting suitable locations for your franchise, considering factors like demographics and foot traffic.
4. Marketing and Advertising Support: Sankalp provide marketing strategies and materials to promote your franchise, including digital marketing, branding, and advertising support.
5. Menu and Product Support: Assistance in managing the menu and ensuring that the quality and consistency of dishes meet Sankalp’s standards.
6. Interior Design and Setup: Guidance on the interior design and setup of your restaurant to align with the Sankalp brand.
7. Supply Chain Management: Information on sourcing ingredients and maintaining supply chains for your restaurant.
8. Continuous Support: Ongoing support for operational, marketing, and any other challenges you may face as a franchisee.
9. Regular Updates: Keeping franchisees informed about any changes in the menu, technology, or operational procedures.

1. FSSAI (Food Safety and Standards Authority of India) License: This license is essential for ensuring food safety and compliance with food regulations.
2. Shop & Establishment License: This license is required to regulate the conditions of work and employment in commercial establishments.
3. Municipal Trade License: This license is issued by the local municipal authority and is essential for conducting business in your chosen location.
Please note that licensing requirements can vary by location and may be subject to changes in regulations, so it’s important to consult with Sankalp and local authorities to ensure you have all the necessary licenses to operate your franchise legally.

Franchise owned franchise operated model only

1. Personal hygiene: Food handlers should maintain good personal hygiene, including handwashing, wearing clean uniforms, and avoiding the handling of food when ill.
2. Food storage: Proper storage of food to prevent contamination and spoilage, including maintaining appropriate temperatures and ensuring that raw and cooked foods are separated.
3. Cross-contamination: Preventing cross-contamination by keeping raw and cooked foods separate, using separate cutting boards and utensils, and practicing safe food handling techniques.
4. Cooking temperatures: Ensuring that foods are cooked to safe internal temperatures to kill harmful bacteria.
5. Food handling: Following safe food handling practices, such as not leaving food out at room temperature for extended periods and reheating leftovers to the proper temperature.
6. Cleaning and sanitation: Keeping food preparation areas and equipment clean and sanitized to prevent the growth of harmful microorganisms.
7. Food labeling: Properly labeling food items with expiration dates and allergen information.