Franchise

Khinkalnya – a chain of sincere restaurants of Georgian cuisine.

Khinkalnya ™ is an all-Ukrainian chain of hospitable restaurants with  a laconic menu of hits of Georgian cuisine, the main dish of which is hinkali – seasoned with spices juicy meat bags with a  tight dough.

Khinkalnya -is a unique format of the hospitable Georgian cuisine restaurant and the main component of our success – really tasty and inexpensive food.

The menu of the restaurant is simple and understandable: khinkali, three kinds of khachapuri, dishes from grill, kharcho, many vegetables and greens, homemade wine.

The basis of the corporate style in Khinkalni – an ancient pattern of Georgian embroidery, its elements used in the design of the menu and the room. Furniture transformers and ancient screen panel  allow quickly adapt a place for big  companies in the evening and a lunch option in the afternoon.

If you want to open a restaurant of the Khinkalnya chain in your city on a franchise

Advantages

  • Low level of investment compared to competitors
  • Quick payback (quick investment return period)
  • Using local products (low cost, foodcost)
  • A short and clear menu that avoids stop-lists
  • Low royalty rate, no marketing deductions

 

Investment

Investment From 75th. $

lumpsum payment
6-5th.$

Royalty fee
2% of turnover

Payoff period
;

 

From 12 months

More details

 

Support for franchisees

  • Help in choosing locations
  • Investment and operating models
  • Implementation of standards
  • Design
  • Equipment fitting
  • Staff training
  • Implementation of the accounting and reporting system
  • Marketing

 

Training plan:

Stage 1: Opening the restaurant

  • Conception
  • Location and requirements for the premises.
  • Operating model.
  • The plan – schedule opening of the restaurant.
  • Restaurant questionnaire.
  • Design project.
  • Permissive documentation.
  • Furniture and decorative elements.
  • Equipment, tools, utensils.
  • Work with suppliers.
  • Software.
  • Selection and training of staff.
  • Staff`s uniform
  • Pricing and approval of the menu.
  • Scenario plan for opening.
  • 10 days before the opening.

Stage 2: Instructions, Technology, Management

  • Organizational structure of the enterprise
  • Functioning of restaurant zones
  • Payroll, social package, motivational policy
  • Job descriptions
  • Work of the supplier and the storage
  • Accountant’s job
  • The job of the manager
  • Cleanliness and technical condition
  • Financial activity
  • Reporting to the franchisor
  • Work with goods
  • Work with money
  • Assortment of restaurant
  • Hospitality Standards
  • Introduction acquaintance for all employees
  • Directories for all positions

Stage 3: Purchasing and Supply

  • Signing contracts with suppliers
  • List of system suppliers
  •  Forecasting volumes of purchases of goods and their frequency
  • Criteria for assessing the quality and the processes for receiving goods
  • Standards for work with suppliers, price formation and cost
  • Order of packing and  uniforms
  • Order of  equipment and furniture

Stage 4: Marketing

  •  Start-up marketing
  • Promotion in social networks
  • Marketing activity to increase the number of guests
  • Mechanisms of conducting master classes
  • Marketing tools (offline and online)
  • Brandbook as the basis for the formation of a single style

Stage 5: HR, working with staff.

  • The structure of the staffing
  • Criteria for selection of personnel (manager, administrator, sous-chef, cook, waiter)
  • Job descriptions and functional responsibilities
  • Standards of work
  • The system of motivation
  • Training and certification of staff

Stage : 6: Accounting and Financial Accounting

  • Profit and Expense Report
  • Statement of Cash Flows
  • Balance
  • Operating indicators for daily monitoring
  • Calculation of the break-even point

Stage 7: Manufacturing

  • Control and compliance with kitchen standards
  • Manage the production process
  • Sanitary norms, storage and labeling rules, etc.
  • Requirements and standards for the preparation of semi-finished products and finished dishes
  • The calculating and technological cards are the main document in the kitchen
  • Cleanliness and sanitation in the kitchen (cleaning card)
  • Magazines and working documentation
  • Safety standards during work with equipment and inventory

Stage 8: IT system

  • Examine all the functionalities of the ULTRA restaurant business management system
  • Video monitoring system – a remote monitoring and control tool
  • Formation of reports
  • Analysis of inventory, expenses, write-offs

Development Director of restaurant chain

Franchise Manager