+91 83460 61541support@grilzo.comSector 48, Gurgaon
Library / Franchise / Chapter 07 Updated · Q2 2026 · 13 min read
● Franchise · Chapter 07

Operations handbook.

From the morning kitchen open to the closing audit log — the rituals, checks and SOPs that keep the cart at the standard the brand demands.

14Daily SOPs
30 minHygiene Cycle
WeeklyAudit Cadence
A-gradeFSSAI Standard

Section 01Opening SOP.

The first hour decides the day. The opening SOP is non-negotiable.

  1. Equipment power-up sequence (gas first, then power, then POS)
  2. Temperature check on all refrigeration (record on app)
  3. Inventory cross-check against last night's closing
  4. Prep batch — buns, sauces, marinades, slaw
  5. Counter wipe-down, branding alignment, menu visibility
  6. Uniform check, hand-wash, gloves on
  7. POS sync & opening cash float record
  8. Aggregator status confirmation (Swiggy / Zomato live)

Section 02Service-window SOPs.

The service window is where the brand earns or loses its rating. The cycle for every order:

0:00

Greet

Eye contact, smile, "Welcome to GRILZO."

0:15

Take order

Recommend, confirm, repeat back, set ETA.

0:30

KOT & payment

POS punches order, KOT screen prints in kitchen.

3:30

Cook & assemble

Grill, plate, side, drink, dessert. Check quality.

4:00

Hand over

Branded napkin under box. "Enjoy. We'd love your rating."

Section 03Hygiene rituals.

Hygiene is performed in cycles, not after-the-fact. The rule: 30-minute counter cycle, hourly kitchen cycle, end-of-shift deep clean.

  • 30-min: counter wipe, condiment refill, garbage check
  • Hourly: hood vent quick-clean, grill grate scrape, sauce pan refresh
  • Per shift: deep grill clean, fryer skim, sink sanitisation
  • Daily: end-of-day full deep clean (45 min minimum)
  • Weekly: equipment-side and behind-the-cart sanitation
  • Monthly: hood deep degrease, refrigeration coil clean
Hygiene grade is on every dashboard

Each cart's audit grade is visible to HQ, the partner and the relationship manager. Three audits below grade triggers a formal review.

Section 04Closing SOP.

  1. Sales summary on POS, cash count, app reconciliation
  2. Inventory close, write-off log, next-day order placed
  3. Equipment shutdown sequence (POS, power, gas)
  4. Deep clean — all surfaces, equipment, sinks, floors
  5. Refrigeration temp re-check, lock
  6. Counter wipe-down, branding check, lights off
  7. Daily report submission on Franchise Dashboard

Section 05Audit cadence.

Audit typeCadenceBy
Operator self-auditDailyCart manager
Hygiene auditWeeklyRelationship manager
Mystery shopMonthlyIndependent agency
Compliance auditQuarterlyHQ ops + compliance
Brand auditAnnualBrand & CX team

Section 06Safety standards.

  • Fire extinguisher serviced annually, accessible at all times
  • Fire blanket within 1m of grill
  • First-aid kit checked monthly, items rotated by expiry
  • Gas cylinder secured, ventilated, tubed within validity date
  • Electrical loop tested before peak service hours
  • Slip-mats around fryer and sink areas
"Safety isn't a poster on the wall. It's a rhythm. The cart that does it well also performs well — every time."— GRILZO Operations

Need the full handbook?

The complete 80-page operations handbook is shared with signed partners with each role-specific SOP card.

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