Written By: Khushboo Verma

What is the Sundae Everyday Franchise?Sundae Everyday is basically an ice cream delivery business. Kouzina Food Tech runs the brand, and here's what you do: work from a commercial kitchen with no storefront. Make gourmet sundaes with premium toppings and send them out through Swiggy and Zomato to people's homes. That's it. No sitting customers, no fancy interior design needed. Just food and delivery.

How Much Does a Kouziana Franchise Cost?

You need ₹12 to ₹20 lakhs total to get this running. Here's what breaks down where:

• Franchise fee takes ₹3-7 lakhs
• Kitchen setup and equipment: ₹5-8 lakhs
• Tech systems and POS: ₹1-2 lakhs
• Starting inventory: ₹1-2 lakhs
• Working capital: ₹2-3 lakhs

High-street places pay ₹30k-50k monthly just for rent. That's dead money every month.

What is the Kouziana Franchise ROI?

The money side is why people actually do this. Most franchises hit break-even somewhere between 12 to 18 months. The good ones get there faster – 6 to 12 months. You're looking at returns around 30-40% per year if you run things decently.

Think about actual numbers. If you pull in 1,500 orders monthly at ₹200 per order, you're looking at ₹3 lakhs coming in.

The platforms cut 25% off the top, reducing your ₹3 lakhs down to ₹2.25 lakhs after they take their share.

Now the money is going out. Rent is ₹12k. You're paying staff around ₹40k. Ingredients and packaging, maybe ₹70k. Utilities might be ₹5k. Throw in another ₹3k for random stuff.

Add all that up and you're spending ₹1,30,000 monthly. What's left? ₹95,000 profit sitting in your account. That's roughly 33% margins. You'd see break-even hit around month 12 or 13.

Push the orders up to 2,500 monthly and your margins suddenly hit 40%. Franchisees who've been at it for a couple years are usually pulling ₹2-3 lakhs in monthly profit. Traditional ice cream shops max out at 15-25% margins. This business beats that.

Why Cloud Kitchen Model Actually Works

The structure of this business is just different.

It's way cheaper upfront. Traditional franchises want ₹30-60 lakhs. You're spending ₹12-20 lakhs. That saves ₹10-40 lakhs and means way less risk. More people can actually afford to start.

You hit profits faster. Traditional restaurants take 24-36 months to break even. Cloud kitchens get there in 12-18 months. That's a whole year less waiting for your money to start coming back.

You can run multiple brands. One kitchen can handle Sundae Everyday, Warm Oven (cakes), and Kaati Zone (wraps) at the same time. If ice cream orders drop, cake orders pick up. You're not dependent on one product. A kitchen running three brands pulls in ₹10-15 lakhs monthly.

Technology comes with it. You get real-time tracking, customer ratings, profit dashboards, menu tools. That software typically costs ₹1-3 lakhs if you bought it separately. It's included. Everything plugs into Swiggy and Zomato automatically.

Kouzina already has relationships with the platforms. You onboard faster than a startup trying to get Zomato's attention. You get better support. You start with an advantage.

The Market Is Actually Growing

India's ice cream market was ₹268 billion in 2024. The projection is ₹1,078 billion by 2033. That means the market grows about 16.7% every single year. By 2030 people will be eating 751.79 million kg of the stuff.

Why? Money is flowing into tier 2 and tier 3 cities. Younger people are moving to cities and they want convenience. The pandemic made delivery normal and it stayed that way. Indians eat maybe 1.4 liters per person yearly. Compare that to 5+ liters globally and you see the room to grow.

Ice cream also isn't just a summer thing anymore. Year-round delivery, festivals, celebrations, people buying it as gifts – orders come in consistently. You don't have the seasonal problem traditional restaurants have. The money flows steadier.

The Actual Setup Process

The whole thing from application to launch takes 30-45 days.

First, you fill out Kouzina's application. They look at your finances and where you want to be. They run data to check if that location actually gets delivery orders.

Then they help you pick a location. Their team finds high-demand delivery zones by looking at residential areas, offices, and schools. You need 300-600 square feet. Has to be accessible to delivery drivers.

You find the space, Kouzina helps you set up the kitchen layout and finds equipment. They negotiate with vendors to bring costs down. You hire people – usually one supervisor, 2-3 prep staff, one quality control person.

Kouzina lists you on Swiggy and Zomato with good photos. They run some launch promotions to get orders coming in.

Within 30 days you're getting orders. Kouzina stays in touch, checks your numbers, and makes suggestions.

What Training Looks Like

You get taught how to make the food properly, portion control, quality standards, food safety. They make sure every sundae comes out the same. You get access to training videos whenever you need them. They check in on whether your team is keeping standards up.

You get access to their management system. You can see orders, customer ratings, delivery times, profits in real time. The system handles inventory, staff schedules, and money tracking. If there's a problem with Swiggy or a customer, Kouzina's team helps sort it.

You get guidance on the operational side. They check your numbers regularly. They suggest what menu items to push. They help with pricing. They give advice on staffing issues. You get monthly reviews comparing how you're doing to other locations.

What You'll Actually Make

A decent kitchen generates ₹3-6 lakhs monthly. Depends on location and how well you run things.

The first few months bring in ₹75,000-1,50,000 because you're still building local awareness. Things jump by month 4-5 when you're doing ₹2,00,000-2,50,000. By month 6 onwards the numbers hit ₹3,00,000-6,00,000 monthly. Most locations break even between month 8 and month 12. After that, monthly profit often goes above ₹1-2 lakhs. By your second year running things, you're optimized and pulling ₹2-3 lakhs profit every month.

Want to expand? Second and third locations follow the same path but faster because you know what you're doing. Some people run three kitchens pulling ₹6-9 lakhs combined monthly.

What's Better Than Regular Franchises

Kouzina doesn't take that cut. You end up keeping maybe ₹50,000-1,00,000 yearly that would've gone to them.

The software is included. Management platforms cost ₹1-3 lakhs normally. Free here. Real dashboards, analytics, everything integrated.

Kouzina has relationships with Swiggy and Zomato already. You onboard faster than a solo startup. Better support. Advantage from day one.

You can run multiple brands from one kitchen. That spreads risk. Single-brand franchises can't do that. Your kitchen stays busy. Profits are higher.

Kouzina has 11 years running these operations. You're not reinventing anything. You follow procedures that work. You use recipes customers like. Learn from their experience instead of the hard way.

Real Problems You'll Run Into

Swiggy and Zomato own the traffic. If they change algorithms or raise commissions, it affects you. Building direct customer orders through email and WhatsApp helps. Some franchisees create their own app to cut platform fees.

Location matters more than you'd think. Data analysis helps but isn't perfect. The first 90 days count. Mess up early and your ratings tank. You need good quality from day one.

Staff turnover in the food business is real. Training people takes time. Keeping good people requires pay, incentives, and management. This becomes ongoing work.

New franchises launch constantly. Established brands deliver now too. You compete on quality and keep things fresh with menu changes.

The Real Questions

1. How much cash is needed upfront? You'll need the full ₹12-20 lakhs. Most people combine personal savings with a bank loan. Keep ₹1-2 lakhs set aside as emergency money for the first couple months.
2. Can you expand to multiple locations? Yes. Successful franchisees typically open second and third locations. Kouzina supports that kind of growth. But get your first one profitable before expanding.
3. What if your location doesn't work out? If the first location isn't generating orders, you can switch to a different delivery zone in the same city early on. That shields you from picking the wrong area initially.
4. What’s the typical turnaround time? 8-10 hours a week when you're starting out. After that it gets easier. You'll need the FSSAI license. Under ₹5k and Kouzina helps you get it sorted.
5. What about summer slowdowns? Ice cream peaks in summer but the delivery model softens that impact. Running multiple brands smooths out seasonal dips. You can also rotate seasonal menu items.
6. What if the platforms raise their fees? It happens. Build direct customer orders to reduce that dependency. Email marketing and creating your own app both help. Margins expand as you scale, which helps absorb fee increases.

Should You Do This?

Makes sense if you have ₹12-20 lakhs and want to enter the food business with less risk than a normal restaurant. Be data-minded and willing to maintain quality.

The ice cream market grows 16.7% yearly. Kouzina's been doing this for 11 years. Their systems work. Tech and platform access speed things up. Cloud kitchens work differently than traditional franchises.

But it's still a food business. It needs discipline. Quality stays consistent. Location matters. Staff management is ongoing. Competition exists.

Talk to franchisees running locations. Ask real numbers. Find out what happened. That tells you more than any pitch.

₹12-20 lakhs for a food business with these advantages is fair. 30-40% returns yearly is solid. The cloud-kitchen angle genuinely changes how the business works. Worth thinking seriously if you fit the profile.

Disclaimer: The brands mentioned in this blog are the recommendations provided by the author. FranchiseBAZAR does not claim to work with these brands / represent them / or are associated with them in any manner. Investors and prospective franchisees are to do their own due diligence before investing in any franchise business at their own risk and discretion. FranchiseBAZAR or its Directors disclaim any liability or risks arising out of any transactions that may take place due to the information provided in this blog.