A young man from Ahemdabad has formed Urban Khichdi after getting the idea from those who stay away from their homes. Spare a few minutes to know more about his initiative.
Away from home
Preet Kadia was often away from home while studying hotel management in Delhi and Agra,
One evening when deciding with his roommates, who were from different states, about what to eat, he realised that all people relate to Khichdi.
Preet is the co-founder of Urban Khichdi, a startup giving the humble comfort food a makeover.
Moving back to his home
The young entrepreneur says moving back to his home in Ahmedabad towards the end of 2010, after completing graduation from Oberoi Center for Learning and Development (OCLD) and working at different jobs, gave him an idea to new opportunities.
“Suddenly, there was an increase in the number of people for whom cooking at home was a luxury. Then, the same question came back to me what is something that everyone likes and the answer was khichdi,” he says.
Founded in 2018 by school friends, Preet and Meet Lakhani, Ahmedabad based Urban Khichdi aims to provide comfort food.
Started with one outlet near IIM-Ahmedabad, the startup quickly added three more stores over three years
Three brands launched
Urban Khichdi also launched three brands under its portfolio —Dakshination, which serves South Indian food, Patiala Platter, which focuses on North Indian food, and Doughfather, which is a pizza chain.
“We venture into foods and cuisines which are meant to be affordable. We drive quality and consistency through very detailed processes,” says Meet.
Dakshination has three outlets, while Doughfather has one. Patiala Platter operates as a cloud brand from all Urban Khichdi kitchens.
The founders decided to roll out its other brands after realising that, while khichdi was selling well, the startup could earn more revenue by exploring non-khichdi dish.
Franschise owned model
The startup works on a franchise-owned and company-operated model. Urban Khichdi also has an in-house training modules to train its team members across outlets.
“The problem with the current market was that the majority of the franchise owners are not from the f&b background. What happens in our model is that the company owner becomes an investor in one store. However, 100 percent of the operations, from training to book-keeping, from staffing to re-hiring is our headache,” explains Preet.
According to the co-founder, the startup’s model helps it deal with two things—train franchise owners and control product quality.
Urban Khichdi started with 50 varieties of khichdi including Khichdi Sizzlers and Khichdi Cheese Balls, and its best-selling product is Dal Khichdi.
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