Our own brand, our own risk
Krunch Inn: autopilot in under 3 months
We did not learn this from a textbook. We built, opened and systemised our own restaurant brand — then turned that build sequence into the programme we run for founders worldwide.
Month 1
Concept locked, kitchen designed
- Positioning and guest persona defined for the catchment
- Menu drafted around speed of service and margin band
- Kitchen layout planned for single-pass workflow
- Vendor shortlist with rate cards and quality specs
Month 2
Team trained, systems installed
- Recipe cards and portion standards rolled out
- SOP library written for prep, service, hygiene and closing
- POS, inventory and aggregator channels configured
- Staff hired against scorecards and trained on the floor
Month 3
Autopilot achieved
- Shift manager owning daily execution end to end
- Daily sales, food cost and wastage reporting live
- Weekly review rhythm with clear owner-level metrics
- Founder out of daily operations, focused on growth
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