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Jan, 29 2015

Sankalp Restaurants to focus on ready-to-cook market

The division produces 10 tonne of sambar per day at its Mehsana facility in Gujarat, which is frozen and sent to over 150 Sankalp outlets in India and the US, the UK, Australia, Canada and West Asia.

Sankalp Restaurant, the Ahmedabad based south-Indian cuisine chain, is planning to enter ready-to-eat and ready-to-cook market, reported ET.

"Having catered to Indian and international customers with our signature sambar (spicy South Indian curry) and other Manglorean delicacies, it is time to offer it to Indian customers a range of our other products off-the-shelf," said Kailash Goenka, Chairman and MD, Sankalp Group.

Sankalp which has over 175-crore business is planning to compete with MTR, GITS and McCain in the category.

The group is also aiming at Rs 300 crore businesses over five years.

Sankalp is the flagship brand of the group's subsidiary, Sankalp Recreation Pvt Ltd, which owns brands such as Saffron, Sam's Pizza and Salt N Pepper. Sankalp Recreation.

The brand which was earlier supplying frozen curries and pastes to its restaurant chains and institutional buyers will cater to business-to-customer while continuing with business-to-business model.

The division produces 10 tonne of sambar per day at its Mehsana facility in Gujarat, which is frozen and sent to over 150 Sankalp outlets in India and the US, the UK, Australia, Canada and West Asia.

It also produces 45,000 idlis and 5 tonne of pastes for Manglorean cuisine offers at other outlets.

"I want to ensure that Sankalp generates over Rs 400 crore turnovers with a chain of 500 outlets (franchised and company-owned) before I would divest," Goenka added.

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