Artees Corporation | Artees Sweets Franchise & Food Development

The Artees Solution

01
EXCEPTIONAL QUALITY
Proven against the strongest comparable product in the
market before launch.
02
WITHOUT CHEF DEPENDENCY
The trained owner applies defined standards, so the
result does not depend on a chef’s individual judgment.
03
REPRODUCIBILITY
Locked formulations and defined processes are designed to
transfer the result across people, batches and locations.
04
AFFORDABILITY
Lower build-out and operating costs support more
affordable pricing.

Combining all four in one production system is what distinguishes Artees.

How we create exceptional food

Exceptional is a claim most food businesses make about themselves.
At Artees it has to be proven before a product is allowed to launch.

01
SET THE BENCHMARK
Identify the strongest comparable market product, and define
exactly what it delivers: taste, texture, consistency.
02
DEVELOP & REFINE
Build the Artees formulation and refine it repeatedly
against that benchmark.
03
COMPARE WITH THE BENCHMARK
Compare the Artees product with the benchmark
for taste, texture and consistency.
04
LOCK IT ONLY WHEN IT WINS
The formulation advances only after it outperforms the benchmark.
If it doesn’t, it doesn’t launch.

The result is that every product in the franchise range is based on a formulation proven against the strongest comparable market product.

How we benchmark and evaluate our products → · How Artees develops exceptional food →

How we make it without a chef

At Artees, quality is decided in the formulation and protected by the production system.
People still make the food, but the result does not depend on the judgment of one chef.

01
LOCK THE FORMULATION
Once a product meets the development standard, its formulation is locked. The owner
holds and applies it. Employees perform only their assigned steps without
receiving the complete formulation or owner-only procedures.
02
DECIDE BEFORE PRODUCTION BEGINS
The decisions that determine the result are made in advance
and written into the process. The owner applies the critical
controls; staff do not have to improvise at the bench.
03
OPERATE, MONITOR & VERIFY
Employees carry out assigned work and operate equipment where
required. The owner oversees production, monitors the controls
and verifies that the standards are followed.
04
CATCH DEVIATIONS EARLY
Defined checks identify departures from the standard. The owner
investigates and takes corrective action before the product
is released to customers.

The system is designed to help reproduce the result across people, batches and locations.

How the production system works →

How we make it affordable

Food at this level normally carries the costs that come with it — a skilled kitchen,
a prime address, a setting to match. Artees reduces those costs without lowering
the standard of the food.

01
LABOR
The system removes the need to hire an expensive chef and
experienced staff that food at this level would normally
require. Trained people execute defined processes.
02
MANAGEMENT
Artees is built for active owner-operators. The owner works
in and leads the business, rather than carrying the cost of
a management layer to run it.
03
OCCUPANCY
Because the draw is the product rather than the address, the store
does not have to depend on prime location foot traffic.
What makes a sweet shop worth seeking out? →
04
BUILD-OUT
The value sits in the food rather than in an elaborate physical
setting, which allows a simpler and less expensive build-out.

Artees does not make exceptional food affordable by simplifying the food.

It makes it affordable by reducing the costs around producing and selling it.

How we made it possible

Six years of hands-on development at Artees Kitchens & Labs.

Artees went beyond recipes. Over six years, products and production methods were built through
repeated formulation work, ingredient evaluation, equipment trials, process testing and documentation.

5
Fitted Kitchens & Labs
Working environments used to develop and test
products and production methods.
100+
Equipment & Appliances Evaluated
Different equipment was tested to understand what produced
the required result and how that result could be controlled.
700+
Tools & Process Aids
Tools and process aids were evaluated for how well they allowed
a defined process to be carried out the same way each time.
600+
Ingredients Evaluated
Ingredients were tested across the wider Artees platform to understand
their effect on the finished product and the production process.

Artees laboratory assistants testing finished-curd moisture and rasmalai malai viscosity

Artees Food Platform

Artees is a food-development platform spanning multiple cuisines and product categories, built on a common discipline of formulation, process development, standardization, and documentation.

319 developed products across ten food domains.

Artees Sweets is being franchised now, and Artees Chill’n Cream and Artees CakeLab are ready next. The remaining seven have developed product portfolios, while their business models and operating structures are still being developed.

DomainProductsStatus
Artees Sweets40Franchising Now
Artees Chill’n Cream84Launch Ready
Artees CakeLab21Launch Ready
Artees Mahal23In Development
Artees CurryPoint22In Development

DomainProductsStatus
Artees EarlyEats20In Development
Artees Express14In Development
Artees Bistro23In Development
Artees Creamery23In Development
Artees Pantry & Go49In Development

Artees Food Domains1 / 4

Illustrative concept rendering for Artees CakeLab

Artees CakeLab21Products

Launch ReadyIllustrative concept rendering

Illustrative concept rendering for Artees Chill’n Cream

Artees Chill’n Cream84Products

Launch ReadyIllustrative concept rendering