You see a ₹150 “chai latte” on a café menu and think it must be premium. But the real premium lies in simplicity, authenticity, and razor-thin cost control. Here’s why a ₹10 Saiba Amruttulya chai gives better value — for you and for our franchisees.

1. You’re Paying for Overhead, Not Tea

In a café “chai latte,” a big chunk of your cost goes into rent, décor, air-conditioning, furniture, WiFi, staff, and branding.

With Saiba Amruttulya, we run a lean, operations-first model: minimal décor, standardized equipment, small footprint. You pay for chai, not for plush interiors.

2. Ultra-low input cost + high margin

A well-managed chai stall’s ingredient cost per cup (tea leaves, milk, spices, sugar) can be as low as ₹4–5.

Selling price of ₹10–12 gives gross margin of 50–60 %+ on raw materials.

Because overheads are low, net margin is strong even after rent, power, and staff.

For your franchisee model: more margin per cup means you can scale with fewer outlets and still be profitable.

3. Authentic brew vs assembled syrup

Feature                     Saiba Amruttulya Chai                                    Cafe “Chai Latte”(ccl)

Preparation        Real brew: tea + fresh spices + milk simmered together                                       ccl-Assembled: milk + syrup / concentrate pdwr

Ingredients         Proprietary masala mix, real ginger, cardamom, good tea leaves         ccl-Artificial flavoring, high sugar, powder base

Taste profile       Bold, spicy, layered                                                                             ccl-Sweet, creamy, one-note 

Consistency        Centrally controlled recipe & process                                                         ccl-Variable, depends on barista or concentrate used

Because Saiba Amruttulya uses a standardized masala blend and process, every cup tastes the same — no reliance on barista skill. That reduces wastage and errors, improving margins.

4. Lean staffing, simplified operations

We adopt a chef-less, process-driven model: the staff don’t need to be ‘tea experts’, just trained to follow steps.

Fewer staff needed. Less training cost, fewer mistakes, lower wages.

Less spoilage, less wastage — all contributing to higher bottom-line margins.

5. Volume + repeat business = scale leverage

When your product is affordable and excellent, footfall and frequency increase.

High volume means fixed costs (rent, electricity) are diluted over many cups.

More consistent demand means better predictability, bulk buying, lower input costs.

6. Health & trust as differentiators

We use natural spices, quality ingredients, avoiding artificial syrups.

Offer alternatives (e.g. jaggery tea, low sugar) to appeal to health-aware customers.

Clean, hygienic stalls strengthen customer trust, reducing churn.

7. Franchise model built for margin & ease

Zero royalty on sales — you, the franchisee, retain more from every rupee.

The brand earns by supplying the proprietary masala, tea mix, and consumables — making sure the incentives align.

The system is built to deliver consistent margin — even small outlets can generate respectable profits.

Conclusion: Real Value in Real Chai

When you buy a ₹150 cafe chai latte, you pay heavily for ambience, branding, and a complex supply chain. But does that make it taste better? Not really.

With Saiba Amruttulya, you cut through the fluff. You get authentic brew, transparent cost structure, high margins, and scalable simplicity.

A ₹10-₹12 cup that delivers real flavor, for real profit. That’s not selling cheap—it’s doing smart business.