Franchise - Хінкальня


Khinkalnya Georgian Restaurant

8 years of work

90 Restaurants

5 Countries

More than 50 cities

Khinkalnya – a chain of sincere restaurants of Georgian cuisine.

Khinkalnya is the largest chain of Georgian restaurants in the world. The secret of our success is our concept – delicious food for a reasonable price. For guests, Khinkalnya is a favorite place for a lunch or dinner, and for investors it is a profitable business.


  • Low level of investment compared to competitors
  • Quick payback (quick investment return period)
  • Using local products (low cost, foodcost)
  • A short and clear menu that avoids stop-lists
  • Low royalty rate, no marketing deductions


  • Stage 1: Opening the restaurant

    • Conception.
    • Location and requirements for the premises.
    • Operating model.
    • The plan – schedule opening of the restaurant.
    • Restaurant questionnaire.
    • Design project.
    • Permissive documentation.
    • Furniture and decorative elements.
    • Equipment, tools, utensils.
    • Work with suppliers.
    • Software.
    • Selection and training of staff.
    • Staff`s uniform
    • Pricing and approval of the menu.
    • Scenario plan for opening.

  • Stage 2: Instructions, Technology, Management

    • Organizational structure of the enterprise
    • Functioning of restaurant zones
    • Payroll, social package, motivational policy
    • Job descriptions
    • Work of the supplier and the storage
    • Accountant’s job
    • The job of the manager
    • Cleanliness and technical condition
    • Financial activity
    • Reporting to the franchisor
    • Work with goods
    • Work with money
    • Assortment of restaurant
    • Hospitality Standards
    • Introduction acquaintance for all employees
    • Directories for all positions

  • Stage 3: Purchasing and Supply

    • Signing contracts with suppliers

    • List of system suppliers
    • Forecasting volumes of purchases of goods and their frequency
    • Сriteria for assessing the quality and the processes for receiving goods
    • Standards for work with suppliers, price formation and cost
    • Order of packing and uniforms
    • Order of equipment and furniture

  • Stage 4: Marketing

    • Start-up marketing
    • Promotion in social networks
    • Marketing activity to increase the number of guests
    • Mechanisms of conducting master classes
    • Marketing tools (offline and online)
    • Brandbook as the basis for the formation of a single style

  • Stage 5: HR, working with staff

    • The structure of the staffing
    • Criteria for selection of personnel (manager, administrator, sous-chef, cook, waiter)
    • Job descriptions and functional responsibilities
    • Standards of work
    • The system of motivation
    • Training and certification of staff

  • Stage : 6: Accounting and Financial Accounting

    • Profit and Expense Report
    • Statement of Cash Flows
    • Balance
    • Operating indicators for daily monitoring
    • Calculation of the break-even point

  • Stage 7: Manufacturing

    • Control and compliance with kitchen standards
    • Manage the production process
    • Sanitary norms, storage and labeling rules, etc.
    • Requirements and standards for the preparation of semi-finished products and finished dishes
    • The calculating and technological cards are the main document in the kitchen
    • Cleanliness and sanitation in the kitchen (cleaning card)
    • Magazines and working documentation
    • Safety standards during work with equipment and inventory

  • Stage 8: IT system

    • Examine all the functionalities of the ULTRA restaurant business management system
    • Video monitoring system – a remote monitoring and control tool
    • Formation of reports
    • Analysis of inventory, expenses, write-offs

Photo Franchise consultant

Piotr Grechanowski

Franchise Manager

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