Artees Sweets

Starting on Your Own or Starting with Artees Sweets?

You can build a sweets business independently, or you can start with products, methods, training and support already developed.

In both cases, you own and run the business. The difference is how much you have to build yourself, before and after opening.

01Product
02Production
03Testing Before You Invest
04Location
05Store Design
06Starting the Business
07Running the Store
08Support
09Costs and Commitments

01Product

What matters to the owner	Starting independently	With Artees Sweets
Product quality	Develop recipes and judge for yourself whether they are good enough to draw customers.	Each product was developed to outperform the strongest comparable product in the market, and was tested against it before approval.
Product range	Decide what to make, then develop and test each product one by one.	A range of 40 products across 8 categories. Each store opens with 20 and adds more as it progresses.
Reaching wider customers	Work out on your own how to appeal beyond the customers who already know South Asian sweets.	The range moves from familiar South Asian sweets to Gateway products and Global Classics, designed to reach progressively wider groups of customers.
Ingredient standards	Choose ingredients and set your own standards.	Products are made to defined ingredient standards, with no artificial dyes.
New products	Develop, test and document each new product yourself.	Receive new Artees Sweets products, their formulations and the training to produce them as they are introduced.

02Production

What matters to the owner	Starting independently	With Artees Sweets
Learning to produce exceptional sweets	Develop the knowledge, techniques and production methods needed to reach the quality you want.	28 days of owner training covering production, quality control, food safety, service and store management, with a required opening certification.
Dependence on a skilled sweet maker	Find, pay and keep a skilled sweet maker, or become one yourself. If that person leaves, the quality can leave with them.	No chef or professional sweet maker is needed. Artees Sweets trains the owner, and the owner trains the team.
Consistency	Results depend on the skill and judgment of whoever is making the sweets that day.	Locked formulations, defined process windows and operating procedures, with measurable controls for temperature, time, texture, storage and verification.
Quality records	Decide for yourself whether, and how, to record and check production.	Batch records, calibration and quality checks are built into the procedures.
Protecting your recipes	Your recipes are only as safe as the people who know them.	The owner receives the complete formulations and owner-only procedures. Employees learn their assigned tasks without receiving the complete formulations or restricted production knowledge.
Equipment	Research, choose and test equipment yourself.	Required equipment is specified as part of the store design.
Ingredients and suppliers	Find, test and manage suppliers yourself.	Approved suppliers are part of the system.
Storage and handling	Work out storage, cooling and serving conditions by trial and error.	Defined procedures for cooling, chilled storage and serving temperatures, plus customer instructions for transport, home storage and serving.

03Testing the Opportunity Before You Invest

What matters to the owner	Starting independently	With Artees Sweets
Judging the product before committing	Taste-test your own recipes, often with friends and family.	Three structured tasting sessions, free of charge, to assess quality, value and consistency, including a blind tasting.
Evidence that customers will buy	Develop and conduct your own pre-opening market testing, or learn from actual customers after opening.	Limited pre-launch sales are designed to gather customer reviews, pricing feedback and evidence of repeat purchases.
Understanding the risks	Identify the risks on your own.	A published summary of the risks and how Artees Sweets addresses them, and the Franchise Disclosure Document to review with your advisors.

04Location

What matters to the owner	Starting independently	With Artees Sweets
Choosing a site	Judge a site mainly by rent and foot traffic.	Sites are evaluated for target-customer concentration, modeled demand, expected order value and purchase frequency, rent and operating feasibility, production requirements, access, zoning and permits.
Territorial protection	Establish any geographic or lease protection yourself.	A protected trade area with a radius of 1 to 3 miles, depending on the density of the diaspora it serves, specified in the franchise agreement.

05Store Design and Build-Out

What matters to the owner	Starting independently	With Artees Sweets
Store format	Design the layout yourself or hire a designer.	One operating model in three store sizes.
Layout	Plan production, service and customer areas separately, and fix problems after opening.	Production, service and guest flow are designed together.
Build-out costs	Decide how much to spend on décor and fit-out.	A simple, product-focused store designed to limit décor costs.

06Starting the Business

What matters to the owner	Starting independently	With Artees Sweets
What must be built before opening	The products, production methods, brand and operating approach, all from the beginning.	These foundations are already developed, so less has to be built before opening.
Branding	Create the name, identity and positioning yourself.	Operate under the Artees Sweets brand, with a developed identity and positioning.
Marketing	Develop marketing materials, campaigns and customer-acquisition methods yourself.	Receive marketing support, brand materials and guidance for local marketing from Artees Sweets.
Opening	Plan the launch yourself.	Opening preparation and launch support from Artees Sweets.

07Running the Store

What matters to the owner	Starting independently	With Artees Sweets
Training your team	Create your own training.	Train employees with Artees Sweets procedures for each task.
Labor costs	A chef-led kitchen carries the cost of skilled production staff.	No hired chef or hired manager is required. The trained owner runs the store, helping control labor costs.
Time away from the store	Find and trust someone to cover for you.	Temporary absence is planned in advance with Artees Sweets’ approval, and supported so the store can keep serving customers to the same standard.

08Support and Continuing Development

What matters to the owner	Starting independently	With Artees Sweets
Help when problems arise	Identify the problem, find the right expertise and pay for outside help when needed.	Receive on-site and off-site support from Artees Sweets on matters covered by the franchise system.
Continued learning	Arrange further training and keep developing your skills yourself.	Receive additional training as products, methods and operating requirements develop.
Ongoing development	Run the store while also carrying responsibility for process improvement and the operating system.	Run the store while Artees Sweets continues developing the methods and operating system behind it.

09Costs and Commitments

What matters to the owner	Starting independently	With Artees Sweets
Investment	Set your own budget and determine the full cost of opening yourself.	An estimated initial investment, disclosed in Item 7 of the Franchise Disclosure Document, covering the franchise fee, build-out, equipment, launch marketing, pre-opening costs and working capital.
Fees	No franchise fees.	An initial franchise fee and continuing fees, as disclosed in the Franchise Disclosure Document.
Control	Make every decision yourself.	Follow the Artees Sweets standards for products, production, recordkeeping, reporting and quality control.
Owner’s role	Choose how involved you want to be.	The owner must be present during daily production and peak hours, and lead the team. The role is not compatible with another full-time job.

An independent owner must build the product, production system, brand and support structure while also building the business.

An Artees Sweets owner starts with those foundations in place, follows the system’s standards, and continues to receive new products, training and support as the system develops.

Request a Product Evaluation →

Franchise FAQ →