Gabru di Chaap

Gabru di Chaap is India’s first premium soya chaap quick service restaurant (QSR) brand. The company was established by Randhir Raj Singh and Tarunpreet Singh, combining deep management and culinary expertise to revolutionize North Indian street food, specifically soya chaap and bring it to mainstream and premium dining. Starting from a humble 80 sq. ft. stall, Gabru di Chaap has rapidly grown to over 25 outlets across four major cities, with ambitions to reach 400 outlets in more than 30 Tier 1 and Tier 2 cities within the next 3–5 years.

Core Products & Services 

• Signature Soya Chaap Dishes: Wide variety of soya chaap preparations including tandoori chaap, malai chaap, masala chaap, chaap tikka and innovative chaap gravies and curries.

• Street Food-Inspired Menu: North Indian street food favorites like chaap wraps, chaap burgers, chaap momos, biryani, kebabs, rice bowls and combo meals.

• High-Protein, Hygienic Offerings: All chaap is made fresh with a focus on hygiene and protein content (23% protein per 100g), appealing to vegetarians, vegans and health-conscious customers.

• Multi-Channel Service: Available through dine-in, takeaway and online delivery via food aggregators, as well as in mall outlets and drive-ins.

• Innovative & Consistent Quality: Central kitchens ensure standardized taste and quality across all outlets, setting Gabru di Chaap apart from local vendors

Business Model & Revenue Streams

Gabru di Chaap operates on a mass-premium QSR model, leveraging a hub-and-spoke system with central kitchens in each city that supply freshly prepared stock to all outlets daily. This approach ensures consistent quality, taste and operational efficiency across both company-owned and franchised stores. The brand primarily uses a FOFO (Franchise Owned, Franchise Operated) franchise model, enabling rapid expansion with low capital expenditure.

• Direct Sales: Revenue from dine-in, takeaway and delivery orders at company-owned and franchise outlets.

• Franchise Fees & Royalties: Franchise partners pay an upfront franchise fee (₹5 lakh), ongoing royalties (8% of sales) and working capital deposits.

• Online Sales: Significant revenue is generated through online food delivery aggregators, with a balanced split between counter and online sales.

• Central Kitchen Supply: All products are prepared at central kitchens and supplied to outlets, ensuring quality control and operational scalability.

• Innovative Menu Offerings: Unique dishes and regular menu updates help attract repeat customers and drive higher average order values.

Customer Segmentation

• B2C: The primary customer base includes urban families, students, young professionals, vegetarians, vegans and health-conscious individuals seeking high-protein, flavorful alternatives to traditional meat-based dishes.

• B2B: Franchisees and partners form a secondary customer segment, benefiting from Gabru di Chaap’s brand, supply chain and operational support.

Growth Strategy

• Aggressive Franchise Expansion: Targeting 400 outlets in 30+ cities within 3–5 years, with a long-term vision for international growth.

• Menu Innovation: Continually launching new soya chaap-based products to stay ahead of market trends and cater to evolving tastes.

• Brand Standardization: Maintaining strict quality and hygiene standards through the hub-and-spoke model and central kitchens.

• Operational Support: Providing franchisees with site selection, store design, training, marketing, and supply chain management to ensure successful operations.

• Mass-Premium Positioning: Differentiating from street vendors and generic QSRs by offering a standardized, hygienic and innovative vegetarian cuisine experience.