Open a bold Mexican-inspired QSR with a menu built for dine-in, takeaway and delivery, backed by a clear setup and operating framework.
Multi-format menu · Dine-in, takeaway & delivery ready · Hands-on support from day one
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We didn't invent a new category — we took formats people already recognise the second they see them and gave them bold, India-friendly flavour and a personality that photographs well. You're not asking your market to learn something new. You're opening the place they were already going to look for.
Every core format shares prep, ingredients and technique, so your kitchen can run a tight line without needing a big culinary team.
Mexican-inspired formats with an Indian spice sensibility — familiar enough to order without hesitation, different enough to be worth the trip.
Dine-in, takeaway or delivery — the menu, packaging and pace all hold up across whichever channels you run.
India's quick-service restaurant market isn't a bet on the future — it's already one of the fastest-growing parts of the country's food business, and it's expected to keep climbing through the decade.
We built the format to be operated, not just branded. Every part of a Salsa Hut store — from what's on the menu to how an order moves — is built to keep the day-to-day simple for whoever's running it.
We help you read your catchment properly — nearby offices, colleges, footfall patterns and delivery demand — before you commit to a location, not after.
Sides, drinks and dessert sit right alongside the core order on the menu, so baskets grow naturally without hard selling.
Every format is built to survive a delivery bag as well as it does a tray — same packaging discipline, same plating, whichever channel it's going out on.
A tight recipe system keeps food cost and prep time predictable, so quality doesn't slip when the store gets busy.
We help size the kitchen, layout and staffing plan against your specific format and footfall — not a one-size-fits-all blueprint.
Every new store takes a few weeks to find its rhythm. We stay close during that period and read the numbers with you as they come in.
We don't publish a single headline number and leave it at that — investment depends on your city, your site and the format that fits it best. What we can tell you upfront is exactly what goes into that number, so nothing shows up as a surprise later.
Upfront by design: exact investment, fees and return scenarios come from the city- and format-specific franchise pack we build with you — not a generic number on a webpage.
What gets the outlet ready to open.
Franchise fee, deposits, licences and pre-opening costs
Interiors, kitchen, equipment, signage, POS and technology
Opening stock, payroll cushion, rent and a ramp-up reserve
What keeps day-to-day operations moving.
Royalty, marketing contribution and any recurring technology fees
Approved vendors, core ingredients and packaging supply
What defines the long-term commercial relationship.
Term, renewal, transfer and exit conditions, spelled out before you sign
Area protection and how delivery overlap and future outlets are handled
Sales scenarios and how we work out payback together — base, upside and downside
Four core categories carry the whole menu. Tap through to see what's on it and what makes each one work at counter speed.
The franchisees who do well with us are hands-on, know their market and care about getting the details right every single day. Here's what we look for when we're evaluating a partner.
Able to fund the approved setup and hold enough working capital through the first few months.
Real knowledge of the neighbourhood — landlords, hiring, delivery patterns and the competition down the street.
Either hands-on yourself, or with a manager you trust and hold accountable day to day.
Hiring, training and keeping a service team together is most of the job — not a side task.
Sticking to recipes, vendors and store standards, even on the days you'd do it differently.
Checks sales, food cost, labour and reviews every week — not once a quarter.
A great brand can't save a bad location. Before you sign a lease, we go through the same checklist with you every time.
Students, office workers, families and evening footfall — this decides who can become a repeat customer.
Frontage, signage and how easily someone walking or driving past will actually notice the store.
Parking, pedestrian flow and how easily a delivery rider can get in and out during peak time.
Who else is delivering nearby, and whether the radius has real aggregator demand.
Rent, CAM, deposit, lock-in and escalation — tested against sales you can realistically hit, not hoped for.
Power, drainage, exhaust and workflow — the boring checks that prevent expensive surprises after the lease is signed.
Franchise support only works if both sides know exactly who owns what. Here's what we handle at each stage — and what's on you as the operator.
We evaluate the property, layout fit and which store format suits it.
We translate brand standards into layout, signage, equipment and presentation.
We get your team ready on food prep, hygiene, service and opening routines.
We coordinate opening readiness, local marketing assets and your first-week plan.
We help maintain recipes, portioning, service and cleanliness on the ground.
Central brand campaigns plus local activity to build repeat demand in your catchment.
We look at sales, product mix, food cost, labour and delivery metrics together.
A direct line for issues, plus updates on menu, vendors and standards as they change.
Here's exactly what happens after you reach out.
Tell us your city, background, site status and timeline.
We get on a call to see whether it's a good fit both ways.
We send the full franchise pack — costs, fees and terms.
We review your site together, or help you shortlist one.
Agreement, approvals and a store plan we're both aligned on.
Store build, hiring and training, side by side.
Launch day, with a first-week plan already in place.
Tell us where you want to open, and we'll take it from there — market fit, site review, the whole franchise pack.
Straight answers to what most people ask before their first call with us.
It depends on your city and store format, so we don't quote one number on a webpage. Once we've spoken, we'll send a full breakdown — franchise fee, kitchen build, licences, opening stock and working capital — specific to your market.
Yes — royalty, a marketing contribution and a technology fee, all laid out clearly in your agreement before you sign anything.
Good footfall or delivery demand, decent visibility, and rent that still makes sense once you've modelled realistic sales — not just a busy-looking street. We'll go through your options with you.
It helps, but it's not the deciding factor. We care more about whether you'll be genuinely hands-on, manage people well and stick to the standards that keep the brand consistent.
Site review, store design guidance, training, launch support, and ongoing help with operations and marketing once you're open — all spelled out in writing before you commit.
We won't hand you one rosy number and call it a projection. We'll walk you through the assumptions — sales ramp-up, food cost, rent, labour — so you're looking at a realistic range, not a promise.
Definitely — most people do. Tell us your target city and we can talk format and site criteria before you start looking.
