Why We're Expanding the F&C Franchise Model

When we opened our first store in Thane, the goal wasn't just to sell fresh fish and chicken — it was to prove that a hygiene-first, cold-chain-disciplined protein retail format could actually work at the counter, day after day, without cutting corners as volume grew.

It did. And the question we kept getting from customers and visitors alike wasn't "will this work elsewhere" — it was "when is this coming to my city."

That's the honest reason we're opening the franchise model up now rather than later. We'd rather grow deliberately with partners who understand what makes the format work — the sourcing discipline, the daily hygiene routine, the training that goes into every counter hire — than expand quickly and dilute the one thing that got us here: trust.

Franchise partners get more than a signboard and a supplier list. They get our sourcing relationships, our store layout and equipment specifications, staff training built around our own hygiene checklist, and ongoing operational support so a new city launch doesn't mean reinventing the format from scratch. In return, we're looking for partners who care as much about the "boring" parts — temperature logs, cleaning routines, batch checks — as they do about opening day footfall.

We're not chasing a store count for its own sake. We're looking for the next few cities where the F&C model can be run properly, by people who'll hold the same standard we do. If that's you, the franchise page has the details on what it takes to bring F&C to your city.