1. OPERATIONS
1.1. R&D
1.1.1. Rice based
1.1.2. BBQ, Grill, Tandoori
1.1.3. Fish based Sweet?
1.1.4. Pick 1 popular Dish from Top 5 cuisines of India/World
1.1.5. Narrow down best fish varient for each food category
1.1.6. Bottling/ Packaging Fish gravy to sell as a product in market places
1.2. Kitchen Area Organization
1.2.1. Work Area Marking
1.2.2. Utilities Placement Marking
1.2.3. IN & OUT Pathway Marking
1.2.4. Can we cut down space utilization of MEENSORU to 50%, so that we could think of our next food brand production
1.3. Order Processing
1.3.1. KOT practice
1.3.2. What happens after an order is received - mock drill
1.3.2.1. Can we give a TAT and target to team
1.4. SOP for Each Menu item
1.4.1. Booklet
1.4.2. Master printout at kitchen
1.5. Next level Packaging
1.5.1. Material
1.5.2. Design
1.5.3. Vendor identification
2. ADMIN
2.1. Tax related
2.2. Daily book keeping of income & expenses
2.3. Documents & Agreements
2.4. Manpower
2.4.1. Salaries
2.4.2. Benefits
2.4.2.1. ESI
2.4.2.2. PF ?
2.4.3. Dress code
2.5. Cleanliness
2.5.1. Whole premise
2.5.2. Kitchen
2.5.3. Waste Disposal
2.5.4. Daily documentation of these
3. SALES & MARKETING
3.1. Online
3.1.1. meen soru
3.1.1.1. our website
3.1.1.2. Whatsapp
3.1.1.3. Phone call
3.1.2. Swiggy
3.1.3. Zomato
3.2. Delivery partner
3.3. Social Media Marketing Agency
3.3.1. marketing plan & budget