Launch and operate a delivery-first kitchen powered by Glisco's growing portfolio of brands. We provide the systems, SOPs, training, marketplace expertise and operational support. You run the business and keep the upside.
*Indicative monthly profit for a mature kitchen at ₹25–30L GMV and a 6–8% target EBITDA. This is an illustration, not a guarantee — actual results vary by location, competition and execution.
The way India eats has quietly changed. Ordering in used to be an occasion — now it's a habit. Quick-commerce retrained an entire generation to expect things at their door in minutes, and for the everyday "what's for dinner" decision, delivery simply wins. The kitchens built around that habit — delivery-first, not dining-room-first — are the ones that scale.
How often many urban households now order in — up from roughly once a month a few years ago. The demand is already here.
A delivery-first kitchen needs far less space and rent than a dine-in restaurant, and is built for Zomato & Swiggy from day one.
One kitchen runs multiple Glisco brands — breakfast, lunch, dinner and late-night — winning the same household across more cravings.
A single cuisine. A single customer segment. A single revenue stream. When any one of them dips, the whole kitchen feels it. Glisco kitchens are designed differently — built for utilisation, not dependence.
One kitchen. Multiple brands. Higher utilisation.
This is a build-and-run opportunity, not a passive investment. It rewards people who want to be in the business — present, involved, and accountable for execution.
Based on actual performance of Glisco-operated kitchens. A delivery-first kitchen typically ramps over its first quarter as brands, ratings and marketplace presence mature.
A clear, line-by-line view of what it takes to open a delivery-first Glisco kitchen — and what a mature kitchen is built to deliver. No surprises, just clarity before you commit.
| Component | Investment |
|---|---|
| Kitchen Setup & EquipmentCore kitchen equipment, appliances and delivery-kitchen fit-out (includes desktop). | ₹25 Lakhs |
| Brand Licensing (Franchise Fees)Includes franchise fees for our brands, training & hiring support, marketing & branding support, menu & recipe management, and more. | ₹5 Lakhs |
| Store Deposit + Advance RentSecurity Deposit + Advance Rent paid to landlord. | ₹1.5 Lakhs |
| App Subscription, POS & Technology (1 Year)Includes POS, direct-ordering website, central phone-number access and QR-code direct ordering. | ₹75,000 |
| Line | % Share | At ₹30L GMV |
|---|---|---|
| Gross Order Value (GMV) | 100% | ₹30,00,000 |
| Customer Discounts & Offers | 30% | ₹9,00,000 |
| Net Sales | 70% | ₹21,00,000 |
| Costs below shown as % of Net Sales | ||
| Aggregator Commissions | 30% | ₹6,30,000 |
| Food & Packaging Cost | 30% | ₹6,30,000 |
| Rent, Staff & Utilities | 22% | ₹4,62,000 |
| Royalty (on net sales) | 5% | ₹1,05,000 |
| Marketing & Ads | 7% | ₹1,47,000 |
| Target EBITDA | 6% | ₹1,26,000 |
Illustrative for a mature kitchen at ₹30L monthly GMV. Discount, commission and food-cost percentages are of net sales and vary by city, menu mix and execution — directional, not guaranteed.
You plug into a system that has already solved the hardest problems. Every franchise partner gets the full operating playbook from day one.
Access to seven of our eight brands across cuisines and dayparts, plus every brand we launch after you sign. (Ivory & Spice is our own catering studio and is not licensed.)
Layout planning and setup guidance for a delivery-first format.
Owner, kitchen and operations training through our Chef Lead programme.
Zomato and Swiggy setup, listing and optimisation.
Pricing, promotions and menu strategy built around margins.
Approved supplier ecosystem for consistent quality and cost.
Go-live planning and hands-on operational assistance.
Performance audits and operational guidance over the term.
Every franchise deck in this industry claims hygiene, standards and community. Ours is the only one you can go and check right now, from your phone, without asking us for anything.
Cameras run on the cooking floors and packing desks of all three kitchens, and anyone on the internet can watch them. Not a scheduled tour, not an edited walkthrough — the actual line, right now. If a kitchen we run wouldn't survive being watched, we would have a problem. Yours will be held to that same standard, which is exactly the protection you want as a partner sharing a brand with other operators. Watch the kitchens live →
Same food we sell, cooked on the same line, handed out near the kitchen every week. It costs us money and it wins no awards. We do it because it is the reason the business exists, and because a kitchen that is known in its neighbourhood is a kitchen that gets forgiven a bad day and remembered on a good one. Your kitchen joins the rota — and if you'd rather run it your own way, we'll help you set that up instead. See how langar runs →
The hard part of a kitchen isn't the cooking — it's everything around it: marketplaces, suppliers, staffing and quality. Every Glisco franchise is backed by dedicated central teams that work alongside you for all of it.
Dedicated managers who work directly with Zomato and Swiggy on your behalf — listings, ads, promotions, ratings and dispute resolution.
Coordinates with suppliers through our Farm to Fork network and steps in whenever you're stuck on sourcing, pricing or stockouts.
Helps recruit, place and retain experienced staff, and trains them both on-site and remotely. Built to fight the industry's high attrition. You pay the salaries; we keep the kitchen staffed.
Trains your team, sets and reviews QC processes, and audits regularly to keep food quality and hygiene consistent across every order.
A dedicated operations team that works with you on whatever the kitchen needs — so problems get solved fast, not left to pile up.
Glisco runs the marketing engine end-to-end — including your aggregator advertising and marketplace promotions. You don't manage campaigns; you fund the spend that drives orders straight into your kitchen.
| Marketing Activity | Managed By | Funded By |
|---|---|---|
| Brand-owned social media & content | Glisco | Glisco |
| National brand campaigns | Glisco | Glisco |
| National influencer campaigns | Glisco | Glisco |
| Marketing playbooks & promo calendars | Glisco | Glisco |
| Aggregator advertising Zomato & Swiggy paid placements | Glisco | Franchisee |
| Marketplace promotions Aggregator offers & discounts | Glisco | Franchisee |
| Local area marketing & activations | Glisco + You | Franchisee |
Each Glisco franchise kitchen is granted an exclusive 5 km delivery territory. Within that radius, Glisco will not establish another franchise-operated kitchen unless mutually agreed performance thresholds are achieved — so the orders in your zone are yours to win.
The details that matter most before you apply. Still have questions? WhatsApp our team.
Schedule a discovery call with our franchise team and we'll walk you through the model.
Glisco is a multi-brand kitchen. Indian, global, breakfast, bakery, Asian — all of it comes out of the same building. So the identity cannot belong to any one cuisine, and it should never read as “Indian restaurant”.
What it needs to carry instead is food, movement, systems, origin and variety. The wave does all five at once.
Look at it quickly and it is flowing hills, or water. Look at it properly and it is the Indian landscape — the Himalayas falling into hills, hills into rivers, rivers into plains, plains into coastline. India is geographically extraordinary, and Indian textile traditions have always taken their visual language from the land around them. We are doing the same thing, for the same reason.
Not decoration. A map of where the food comes from — mountain to coast, in one continuous line.
Every line runs in parallel and none of them collide. That is the kitchen, drawn.
It works in one colour, at any size, on butter paper, a cutlery pouch, a box or a screen — which is exactly where our food ends up.