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Sakunthala’s Kitchen aims to bring affordable yet authentic Indian cuisine to food lovers all over Singapore. Regulars who have been frequenting the Sakunthala’s group of halal restaurants in Little India would be familiar with the authentic flavours and delicious recipes that are served at all its outlets. The Company sees the potential to bring their winning concept into the heartland areas where many more can enjoy the quality home-style Indian cuisine that is a hallmark of Sakunthala’s.

 

Sakunthala’s Kitchen revolutionizes the whole concept of an Indian restaurant by modernizing the interiors without losing hold of the tradition that the cuisine is deeply rooted in. The interiors are warm and welcoming, and modern furniture is mixed together with accents of ethnic décor.

 

The Company has been serving delicious Indian cuisine since 1997 when it started as a family restaurant relying on three sisters’ exceptional culinary abilities. Sakunthala’s successfully leveraged on their special abilities to prepare authentic South and Indian cuisine to create a range of dishes that is unique to Sakunthala’s.

 

THE FRANCHISE BENEFITS

• Strong brand that has goodwill in the Singapore market and a distinctive logo design that allows the concept to travel well into various parts of Singapore 
• Ready look and feel for the outlet. Franchisor will assist with design and space planning for Franchisee’s outlet 
• Assistance with site selection and negotiations with landlord 
• Assistance with procurement of kitchen and other equipment and supplies needed for outlet 
• Ease of operation with Sakunthala’s central kitchen support. Fresh food is delivered daily and preparation is made simple. Kitchen space is kept at a minimum so that you can maximize your dining area. 
• Franchisor runs a central kitchen that is fully equipped to supply most of the items that the Franchisee will need to run the outlet. This also means ease of operating the outlet kitchen since food prep procedures are simplified at the outlet level. 
• Initial and On-going Training for service staff and kitchen staff 
• Franchise Operations Manual to guide the Franchisee in operating the business

• Promote Franchisee’s outlet through company website and group-wide marketing campaigns.

• Introduction of new dishes from time to time.

 

 

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