At a glance
2 Cr - 5 Cr
Investment Range
6 - 10
Franchise Count
On Inquiry
Area Required
On Inquiry
Payback Period
Less than 1
Years in Franchising
Zero – The Restaurant Franchise
Brand Information Snapshot
| Brand Name | Zero – The Restaurant |
|---|---|
| Industry Category | Hospitality & Dining |
| Business Segment | Restaurant / Sustainable Dining |
| Founded Year | 2023 |
| Franchise Started Year | 2025 |
| Headquarters | Information not specified |
| Number of Franchise Outlets | 1–10 |
1. What is Zero – The Restaurant?
Zero – The Restaurant is a franchise brand operating in the restaurant and hospitality sector, offering sustainable, experience-driven dining with globally inspired dishes. The brand focuses on zero-waste operations, eco-friendly practices, and the preservation of heritage spaces, catering to customers seeking immersive culinary and environmental experiences.
2. How the Business Operates
Franchise outlets operate by combining restaurant service with sustainable practices:
- Customers experience dining in spaces designed for heritage and modern sustainability
- Meals are prepared using traditional techniques with high-quality ingredients
- Daily operations include kitchen management, dining service, inventory, and zero-waste waste handling
- Revenue is generated through food and beverage sales alongside experience-driven services
3. Products or Services Offered
| Full-Service Restaurant Dining | Multi-cuisine menu with globally inspired dishes |
|---|---|
| Sustainable Culinary Experience | Zero-waste kitchens and eco-conscious operations |
| Heritage Dining Spaces | Restaurants located in historical or culturally significant properties |
| Event Hosting | Options for private or curated dining events consistent with the restaurant’s ethos |
4. How the Franchise Model Works
Franchise partners operate under the Zero – The Restaurant brand with structured support:
| Role of Franchisee | Manage daily restaurant operations, maintain sustainability standards, and ensure customer satisfaction |
|---|---|
| Operational Responsibilities | Kitchen management, dining service, sourcing sustainable ingredients, and waste management |
| Franchisor-Franchisee Interaction | Access to branding, menu guidelines, operational training, and ongoing advisory support |
- Franchisees adhere to brand standards for food quality, sustainability, and experience delivery
5. Franchise Cost and Investment Overview
| Estimated Investment | INR 2–5 Cr |
|---|---|
| Franchise Fee / Brand Fee | INR 50 Lakh |
| Setup Costs | Include restaurant space development, kitchen equipment, furniture, and staffing |
| Royalty Fee | 10% of revenue |
- Investment covers design, equipment, initial inventory, and brand licensing
6. Space and Infrastructure Requirements
| Space Requirement | Large-scale restaurant setup; exact square footage depends on local requirements |
|---|---|
| Location Preferences | High-footfall urban areas, heritage or cultural locations |
| Equipment Needs | Full-service commercial kitchen, refrigeration, and sustainable waste handling systems |
| Staffing Considerations | Kitchen staff, servers, management, and sustainability operations personnel |
7. Training and Franchise Support
| Operational Training | Menu preparation, zero-waste kitchen practices, and guest experience protocols |
|---|---|
| Marketing Guidance | Brand promotion, social media presence, and local campaigns |
| Setup Assistance | Help with layout, design, and compliance with sustainability standards |
| Ongoing Support | Regular audits, advisory on operations, and updates on culinary trends |
8. Revenue Model and ROI Factors
| Revenue Sources | Food and beverage sales, event hosting, and branded experiences |
|---|---|
| Customer Demand | Driven by interest in sustainable dining and immersive heritage experiences |
| Repeat Customer Potential | High among eco-conscious diners and regular patrons seeking curated culinary experiences |
| Operational Costs | Include ingredients, staffing, and sustainability-related expenditures |
| Expected Payback Period | Not explicitly specified; influenced by location, scale, and market adoption |
9. Brand History and Growth
| Founded | 2023 by Jayesh Sheta and Prashant Sheta under Sheta Brothers Hospitality LLP |
|---|---|
| Franchising Commenced | 2025 |
| Outlets | Initial rollout planned for 1–10 franchise locations |
| Geographic Focus | Expanding across multiple cities and states in India |
| Expansion Strategy | Targeting sustainable and heritage-focused dining experiences with brand consistency |
10. Key Advantages of the Franchise
- Growing consumer interest in sustainable and zero-waste dining
- Opportunity to operate heritage-inspired, experience-focused restaurants
- High potential for repeat visits due to unique dining experience
- Franchisor provides training, operational guidance, and brand support
- Access to globally inspired menu concepts and sustainability protocols
Franchise Investment Snapshot
| Field | Details |
|---|---|
| Estimated Investment | INR 2–5 Cr |
| Franchise Fee | INR 50 Lakh |
| Royalty Fee | 10% |
| Space Requirement | Custom, depending on location |
| Payback Period | Dependent on scale and market adoption |
| Number of Outlets | 1–10 |
This profile provides investors with a comprehensive understanding of the Zero – The Restaurant franchise, including its operational model, investment requirements, and revenue potential, allowing entrepreneurs to evaluate its suitability before submitting a franchise enquiry.
