Grow Tastefully Partner With The Oldest Nonveg Food

Grow Tastefully. . Partner With The Oldest Non-veg. Food Brand Of Rajasthan

A History Called - MAYA GROUP v Existing since the last 35 years, Maya Group is a leading pioneer in the hospitality and Food sector in Jaipur. The group proudly own two of Jaipur's most comfortable yet pocket-friendly properties - Hotel Maya Niwas & Hotel Mayaa Mansion and three leading food brands- namely Handi Fusion, Handi Rooftop and Maya Lounge. v Most admired and most visited North Indian food brand in Jaipur and have catered to more than 25 lac people till date. v Been awarded best North Indian restaurant 5 times by Times Food Awards.

THE VISIONARY

The mission called- MAYA GROUP v To become the leader in North Indian Food in India. v To bring great value food to food lovers from all communities. v To showcase authentic taste to all the food lovers. v To offer first class growth opportunities to franchisees and employees alike. v To ensure CSR activities through environmentally friendly policies and community support initiatives.

Why MAYA GROUP? ? And Why HANDI. . v Industry experience since 1984. v Leaders in North Indian Food v Strong bankable team of chefs since last 3 decades. v Authentic recipes which are time tested and perfected. v High control over food cost, quality and taste v Very high brand recall v. FINALLY a family known for its moral and honest standing

Some key advantages of HANDI Franchisee Handi has successfully operated its food business since last 35 years and has seen three generations. v Handi has been instrumental in making north indian food famous in Jaipur for city and foreign customers. v All Handi patrons accept the fact that Handi has never wavered from its consistent quality and flavour v No other food brand has got best north indian chain award continously for 5 years. v Hassle free – mother kitchen operated model v All Season Business without no lean period. v No learning or experimental curve. v This is a long term business with a solid foundation. v

Being a Franchisee, you shall get ü Years of Experience, Technical Knowledge and Expertise ü Goodwill, Brand loyalty and recall ü Stable yet growing business model ü Effective Supply Chain Management ü Consistency of product quality and quantity ü Pool of experts

Franchisor will manage the complete food production vertical by providing 75% of the material which requires expert cooking. v. Franchisor has all authentic recipes with expert chefs, and will bear the responsibility of finished food product. v. Franchisor will be your Brand Manager and handle marketing, media, online and offline customer interaction and CRM. v. Franchisor will oversee complete food cycle from procurement to production ensuring zero waste format. v. Franchisor will also assist bulk orders, customised and Out door parties of any size irrespective of franchise model in terms of food production and delivery. v. Franchisor will cross-utilize its core team for marketing, HR, Training, R&D, Corporate Chef, Micro lab, IT management, Corporate Purchase team, Vendor management, Quality supervision and Franchise PMC and post commissioning Operations and gap area audit team. v

WHY Franchise. . v. The most effective systems for the distribution of goods and services. v. It combines the entrepreneurial drive of a business person with the experiences and resources of a larger company. v. Corporate structure which is extremely efficient and provides maximum benefits for both parties. v. Very high recall value of a leading brand- DAY 1 captivity v. As a franchise owner, you are given access to years of business experience and a proven concept. v. The goodwill is extended along with the product. Thus merges brand recall and equity.

WHY Franchise. . v You will sell a service that is accepted in many markets, and you are associated with a brand name that has very high recognition. The foundation and operation of a successful business has been established, which assists you in running your business. v Buying a franchise is an investment, not only in yourself, but in the franchising company as well. v As the franchise network expands, your individual business will grow as well. v Statistics show that success rates of franchises are significantly higher than those of individuals starting their own business concept v FINALLY…. NO HIT AND TRIAL. Focused sure shot Operations

THE BUSINESS PROPOSAL v. Upon understanding the demand supply carve of the business location, to set up the food outlet according to the Standard operating procedures. v. The Franchisee to bear the cost of tangible assets namely building, equipment, consumables and non consumables, men, material and management. v. The franchiser to bear the cost of intangible assets namely the technical knowhow, operative guidelines, standard operating procedures, brand guidelines and management policies and any other consultative knowledge requisite for the smooth operations of business.

THE BUSINESS PROPOSAL v. The Franchisee will set up a the restaurant in the name of Handi at his location. v. All the investment will be done by the Franchisee under specifications laid down by Handi. v. The Franchiser will provide all the technical support to run the business. v. The Franchiser shall provide all the semi finished authentic recipe based products from the master kitchen. v v. The Franchiser will get a royalty on turnover in return for providing Brand name and technical and Food Production support.

ROLES & RESPONSIBILITIES HANDI v Total pre-commissioning consultative Guidance for setting up of the Cafe. v Operation management of the Cafe. v Sourcing of 3 M- Men, Management and Material. v Waste and quality management by Standardisation and Quality management. v CRM and Guest Feedback Management. v Marketing, Strategy, Media Planning, Mix and Management v Online PR and Management. v Vendor Management vide CPR- Central Purchase Requisition v Menu Reengineering, product Development, merchandising and VM

ROLES & RESPONSIBILITIES FRANCHISEE v Pre-commissioning Capitalisation and Expenses. v Marketing & Maintenance expenses. v. Legal ownership of the business. v. Legal, PR and Licensing Maintenance. v. Government approvals and sanctions. v. Payment of all government duties, taxes and levies. v. Avoid any kind of unlawful activity

Our Franchise Models 1 EXPRESS 2 CASUAL RESTAURANT 3 FINE DINE RESTAURANT

REQUIREMENT FOR EXPRESS MODEL Outlet in Shell format v Measuring minimum 150 Sq. ft and maximum 200 Sq. Ft. in the Mall Frontal/ Atrium, Hotel Lobby or High Customer Captive Setup. v Fitout will cost approx Rs. 5, 000 -(Includes interior, civil work, Engineer work, Decor) v Machinery Cost: Rs. 4, 000 - /v IT Set Up Cost: Rs. 1, 000/v Fit out and stock will vary depending on store size NOTE : - All prices are subject to market fluctuation Term of Agreement q The term of agreement between Handi and franchisee will be for 5 years with lock- in of 3 years Franchisee Fee. ØOne time – 7 lacs (Non-refundable) Ø 3 Lac – security deposit (refundable) and for opening stock

ROYALTY FOR FRANCHISEE FOR EXPRESS MODEL v. Handi will receive from the Franchisee a royalty of 10% of net revenues (Net sales less deductable taxes). This account will be settled at the end of every month. .

REQUIREMENT FOR CASUAL RESTAURANT MODEL Outlet in Shell format v Measuring minimum 200 - 400 Sq. Ft in the Mall Frontal/ Atrium or Stand alone in High Customer Captivity. v Furniture will cost approx Rs. 8, 000(Includes interior, civil work, Engineer work, Decor) v Machinery Cost: Rs. 6, 000/v IT Set Up Cost: Rs. 1, 000/v Fit out and stock will vary depending on store size NOTE : - All prices are subject to market fluctuation Term of Agreement v The term of agreement between Handi and franchisee will be for 5 years with lock- in of 3 years Franchisee Fee v. One time – 9 lacs (Non-refundable) v 3 Lacs – Security deposit (Refundable) and for opening stock

ROYALTY FOR FRANCHISEE FOR RESTAURANT MODEL v Handi will receive from the Franchisee a royalty of 10% of net revenues (Net sales less deductable taxes). This account will be settled at the end of every month.

REQUIREMENT FOR FINE DINE RESTAURANT MODEL Outlet in Shell format v Measuring minimum 600 - 1000 Sq. Ft in the v Furniture will cost approx Rs. 25, 000(Includes interior, civil work, Engineer work, Decor) v Machinery Cost: Rs. 15, 000/v IT Set Up Cost: Rs. 1, 000/v Fit out and stock will vary depending on store size NOTE : - All prices are subject to market fluctuation Term of Agreement v The term of agreement between Handi and franchisee will be for 5 years with lock- in of 3 years Franchisee Fee v. One time – 12 lacs (Non-refundable) v 5 Lacs – Security deposit (Refundable) and for opening stock

ROYALTY FOR FRANCHISEE FOR RESTAURANT MODEL v Handi will receive from the Franchisee a royalty of 10% of net revenues (Net sales less deductable taxes). This account will be settled at the end of every month.

Franchisee Fee: ØOne time non-refundable towards q. Utilization of our brand, SOP, Management and Operative Confidential Information, Recipe and Proprietary Information q. Initial Concept Planning, Initial and Continual Resource management of all Manpower, Management and Material q. Pre-commissioning to commissioning direct supervision and implementation of all systems, and setups q. Cross utilization of our all existing and corporate resources and corporate management teams.

Cafe / Restaurant Overview

Cafe / Restaurant Overview

Cafe / Restaurant Overview

Cafe / Restaurant Overview

Award Overview

Award Overview

Food Overview

Food Overview

Food Overview

Food Overview

Kitchen Overview

The Management Overview ARJUN KUCHHAL DIRECTOR KUNAL KUCHHAL DIRECTOR

Franchise Core team Overview PANKAJ SAXENA SANJAY VERMA NIDHI NANDWANA

Contact Us Handi Restaurant OPP. GPO, M. I. ROAD Jaipur-302001, Rajasthan – India P: 91 -0 -9828233344 E: info- franchisee@handirestaurant. com Web : - www. handirestaurant. com