SQuare Consulting

Most Indian food brands don’t lose quality because they forget recipes
They lose it because their unit economics force survival over excellence.
Pav Bhaji. Vada Pav. Dosa. Chaat. Biryani.
These aren’t assembly-line products — they are process-sensitive foods.
When franchise models are designed only for rapid expansion:
• Ingredients get cheaper
• Staff gets thinner
• Prep shortcuts creep in
“Pehle jaisa taste” disappears
You cannot SOP your way out of bad economics.
You cannot audit your way into passion.
Scale is not destiny.
It’s design.
If you’re serious about building an Indian food brand that lasts
read the full article (link in bio / story).
—bhatt5
SQuare Consulting (India)






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