Own a Cruncho

How to start a popcorn business, step by step

Starting a popcorn business comes down to a few things: a good spot, the right small setup, and a menu people want. Cruncho helps with all three.

Below is the short version of how it works when you start with us.

What it takes

First, you need a spot with foot traffic. A kiosk, a mall corner or a cart all work, and we help you find one.

Second, you need a small setup: a popper, the counter and stock. The menu is short, so the equipment list is short too.

Third, you need to learn to pop, toss and serve. That is quick training, not years in a kitchen. After that, you open and start building regulars.

Tell us about you and your city and we share the full picture and the numbers.

We help you find a spot, kit it out and stock up, start to finish.

Open your doors, serve the crunch, and build your regulars.

Crunch facts

Popcorn pops because the small amount of water inside each kernel turns to steam and bursts the hull when it heats past roughly 180C.

Only one type of corn, Zea mays everta, has a hull strong enough to build the pressure needed to pop.

How do I start a popcorn business?

Find a spot with foot traffic, set up a small counter and popper, and learn to pop and serve. Cruncho helps with each step.

How much equipment do I need?

A short menu means a short equipment list. We go through exactly what you need when you enquire.

Do I need to know how to make popcorn?

No. We train you on popping, tossing and serving before you open.

Where can I start?

Cruncho is in Chennai and taking enquiries for new cities.