The Yellow Chilli is a chain of casual dining restaurants with a degree of exclusivity and a touch of simplicity that is as unique as is the name. It takes pride in offering tasty Indian food with a difference drawn from North-West Frontier cuisine with exotic picks from the regions of Punjab and the Mughal Era. And of course a range of local offerings that would differ from place to place.

The menu bears the Master Chef Sanjeev Kapoor’s stamp of authority with quite a few of his signature dishes like Shaam Savera, Lalla Mussa Dal, Gulab e Gulkand, Royal Hara Bhara Kabab, Hare Masale ke Bhuna Paneer, Raan Buzkazi and so on…

Each outlet will be impeccably designed with subtle and aesthetic interiors and state-of-the-art kitchens fitted with best of equipment using all the latest technologies. Food will be cooked in most hygienic atmosphere using the freshest of ingredients and no colours or anything synthetic. Highest standards in service will be hallmark of this chain.

The mission of The Yellow chilli is to be an integral part of the worldwide hospitality industry in providing food lovers a range of scrumptious dishes served impeccably in a high tech atmosphere at down-to-earth prices.

• Besides the cost of the premises, Rs.3000 to Rs.4000 per sq. feet would be required for the capital expenditure depending upon the location.
• This will give you a nearly 100 pax restaurant with bar.
• On the costing front the break up of expenditure (in a healthy scenario) would be:
  • Food (material) cost: 25 - 30%
  • Labour cost: 15-20%
  • Overheads: 25-30%
  • Net profit: 35 - 20%



• The Franchisor charges would be:
  • One time upfront fee.
  • Royalty @ 7.5% of the gross sales (less taxes).
  • Taxes as applicable
  • Other charges on actual.

• The Franchisor will provide the Brand and expertise.
• This will give you a nearly 100 pax restaurant with bar.
• Will provide a Chef and a Manager on deputation to run the restaurant.
  They will be on Franchisor’s payroll; however these expenses will be reimbursed to the Franchisor on monthly basis, in advance.
• Will provide hard copies of Operation Manuals stating all system and standards including standard purchase specifications and standard recipes.
• Will guide in selecting local vendors for pre-opening infrastructural work and post-opening supplies of operational things. Will provide complete guidance in selection of crockery, cutlery, glassware, hollowware, utensils, linen, kitchen equipment, exhaust fans, menu cards, other stationeries, uniform, signage, hardware, software etc.
• Will help in recruiting staff and training them.
• Will set up post opening MIS systems. Will provide clarity on costings etc.
• Will make periodic menu changes and give training on these changes.
• Will give a calendar of events that will be locally managed. Plan menus for food festivals, other festivals like New Year etc.Provide opportunities for cross promotions like marchandising of Sanjeev Kapoor products and new product launches in presence of Sanjeev Kapoor and media.
• Will facilitate a soft opening of the outlet followed by a grand launch.
• Will conduct regular post opening food,service,hygiene audits and mystery guest audits.

• The Franchisee will sign Franchisee agreement and pay upfront fees.
• The Franchisee will procure space as per the Franchisor’s specifications and get it approved from frnachisor.
• Will procure all licenses.
• Will execute all infrastructure and project work as per the Franchisor’s specifications.
• Entire responsibility of running the Franchise on a day to day basis will lie with the Franchisee.
• Will follow the operational guidelines as per the Manual or as suggested by the Franchisor’s representative.
• Will comply with all legal and tax related requirements.
• Will pay salaries and other benefits to staff on time.Franchisee will ensure that he has enough funds to make all payments to the suppliers.
• During the execution of the project, all expenses related to travel, stay etc. of the Franchisor or his team as also anyone else specified shall be paid by the Franchisee
• Will appoint a PR agency to promote the place and market the restaurant adequately.
• Will not do anything that could bring bad repute to the Franchisor’s name/brand.
• Will send daily sales and other reports to Franchisor as per norms laid down and pay monthly royalties on time.
• Will buy standardized food stuff like spices,pickles,ready mixes etc.from the Franchisor for food consistancy.