On Field Research

Casual service Restaurants Saravana Bhawan Fresco Great kabab Factory Spaghetti T.G.I Friday Street Foods of India Sbarro Noodle Bar Punjab Grill Bakers Street Yellow Chilli Copper Chimney

Who are your current distributors? Do you face any shortage of supplies? Positive and Negatives about your distributors? Is the store infrastructure, equipments owned by the Brand Owner of the Franchisee? On what model do you operate- Do you have a central kitchen? In store what are the equipments (Standard Owen/ Baking System, etc). How many central kitchen Do you use any processed food for your final preparation, or you prepare all fresh? (If processed food is used, then who supplies)

QSR Existing QSR Customers: KFC Dominos Godrej Yummies Pizza Hut Taco Bell McDonalds

New QSR Targets: Nirulas Papa Johns Quiznos South Thindies Bikanervala Faasos Hadirams Subway Caf Darshini Rasnas Devil Workshop Wimpy KatiZone

Who are your current distributors? Do you face any shortage of supplies? Positive and Negatives about your distributors? Is the store infrastructure, equipments owned by the Brand Owner of the Franchisee? On what model do you operate- Do you have a central kitchen? In store what are the equipments (Standard Owen/ Baking System, etc). How many central kitchen Do you use any processed food for your final preparation, or you prepare all fresh? (If processed food is used, then who supplies)

Catering Institutions: Whom are your customers: Corporate / Educational Institutional Chains, etc Do you use any processed food/ convenience products for your final preparation, or you prepare all fresh? (If processed food is used, then who supplies) Who are your competitors?

Food Courts: Comesum Foodtalk Spoon Polynation Yatra SagarRatna

How many meals per day do you serve?

Cafes: Caf Coffee Day Costa Caf Brahmins Coffee Bar Coffee Bean and Tea Leaf Chai Point Barista Starbucks Gloria Jeans Dessert Caf Au Bon Pain

Who are your current distributors? Do you face any shortage of supplies? Positive and Negatives about your distributors? Is the store infrastructure, equipments owned by the Brand Owner of the Franchisee? On what model do you operate- Do you have a central kitchen? In store what are the equipments (Standard Owen/ Baking System, etc). How many central kitchen Do you use any processed food for your final preparation, or you prepare all fresh? (If processed food is used, then who supplies)