1. Add ons
1.1. Profitable formats
1.1.1. Sandwich/Wraps & rolls/Momo/Chat/Burger/Pizza/Fried chicken
1.1.2. Milk shake/Smoothies/Falooda/Mojito/Lassi/Fresh juice/Tea/coffee
1.1.3. Ice cream/Pastries/Brownie/Chocolates/Cakes
1.1.4. Burger/Fried chicken/BBQ chicken/Indo Chinese
1.1.5. Out of the box ideas
1.1.5.1. Native regional food/Burmese/Fusion items
2. Session 1
2.1. Whats your plan?
2.1.1. How much investment?
2.1.2. Which food segment you want to focus?
2.2. Types of outlet formats
2.2.1. Cart/counter
2.2.1.1. Cart/Counter - 20 to 50 sq.ft
2.2.1.1.1. k
2.2.2. Kiosk/Express
2.2.2.1. Kiosk - 40 to 100 sq.ft
2.2.2.1.1. k
2.2.2.2. Express - 100 - 200 sq.ft
2.2.3. QSR - Quick service restaurant
2.2.3.1. QSR - 300 to 400 sq.ft
2.2.3.1.1. k
2.2.4. Cafe
2.2.4.1. cafe - 800 to 1000 sq.ft
2.2.4.1.1. k
2.3. Advanced Location Selection Framework
2.3.1. VATTS Principle
2.3.1.1. Visibility
2.3.1.1.1. High street, Away from drains & gutters
2.3.1.1.2. Main road facing
2.3.1.1.3. Minimum 10 -12 ft frontage (Not applicable for cart/counter/kiosk)
2.3.1.2. Access
2.3.1.2.1. Ground Floor property
2.3.1.2.2. Access from main road
2.3.1.3. Traffic
2.3.1.3.1. Footfall traffic vs Vehicle Traffic
2.3.1.3.2. Majority of your sales will come from 1-2 km in and around the outlet
2.3.1.4. Trading Area - Engagement
2.3.1.4.1. List down the possible target customers in that geography
2.3.1.4.2. Must have 3-4 engagements
2.3.1.5. Signage
2.3.1.5.1. Clear Signage
2.3.1.5.2. Should be visible from 50 - 100 m
2.3.2. Pre-requisite
2.3.2.1. Model
2.3.2.1.1. Work station/Kitchen Area requirements
2.3.2.1.2. Engagement type
2.3.2.1.3. Avg bills per day & Ticket size
2.3.2.2. Placements
2.3.2.2.1. Cart/Counter/Kiosk
2.3.2.3. Property
2.3.2.3.1. Adequate water supply
2.3.2.3.2. Drainage facility
2.3.2.3.3. Exhaust facility
2.3.2.3.4. Min Lock in period of 3 yrs
2.3.3. AI hacks
2.3.3.1. Google maps - Footfall data
2.3.3.1.1. Search for a nearest popular place near your shortlisted geography/location
2.3.3.1.2. Should have more than 500 reviews
2.3.3.1.3. Popular times
2.3.3.1.4. Last few weeks footfall data
2.3.3.1.5. Select day wise and check the data
2.3.3.2. Google maps - Traffic data
2.3.3.2.1. Select a particular geography/locality/landmark/similar outlet
2.3.3.2.2. Select layers ---> Traffic
2.3.3.2.3. 1
2.3.3.2.4. select typical traffic and check day wise traffic
2.3.3.3. How to correlate
2.3.3.3.1. Nearest competitor/similar food outlets data will be a validation that people are eating out
2.3.3.3.2. Check day wise traffic and compare this with real time foot fall traffic
2.3.4. Dont's
2.3.4.1. High Rental
2.3.4.2. High Security deposit
2.3.4.3. Wide Civil & Plumbing work scope
2.3.4.4. Without Parking space
2.3.4.5. Avoid 1st/2nd Floor properties for small formats
2.3.4.6. No Sub letting
2.3.5. Location selection case study
2.3.5.1. Our VIP member Rajkumar selected the right location & making 4 lakhs per month
2.3.5.2. Brownie bubble cafe
2.3.5.2.1. Location selection tool
2.3.5.2.2. Google map
2.3.5.2.3. Our VIP member Kalaiselvi selected the right location and making 4 lakhs per month
2.3.6. Legal check
2.3.6.1. Covered in next level program
2.3.7. Hacks to finalise a location in 30 days
2.3.7.1. Covered in next level program
2.3.8. Ideal Customer segments matrix
2.3.8.1. “Everything for Everybody” Vs “Something for somebody”
2.3.8.2. Short list the geography
2.3.8.2.1. Chennai
2.3.8.2.2. Surrounding 5-6 areas
2.3.8.2.3. Select a geography which is less than 15 mins drive from your Home/office
2.3.8.3. List down the possible target customers in that geography
2.3.8.3.1. Institutions in & around (Colleges, Schools)
2.3.8.3.2. Business parks, Small offices, ,banks, IT parks, Govt offices (Register office, court)
2.3.8.3.3. Railway station, bus stand
2.3.8.3.4. Highways
2.3.8.3.5. Residential apartments
2.3.8.3.6. Hostels, PGs
2.3.8.3.7. Hospitals
2.3.8.3.8. Shopping area/Market
2.3.8.3.9. Temples/heritage places
2.3.8.4. Demographics of the customer
2.3.8.4.1. Demographics
2.3.8.4.2. Geography
2.3.8.4.3. Preference
2.3.8.4.4. Behavioural
2.3.8.5. Use cases - Member brands
2.3.8.5.1. Tea Nagars cafe
2.3.8.5.2. Tea pot cafe
2.3.8.5.3. Tea tuckers
2.3.8.5.4. Chai mama
2.3.8.5.5. Chai Hood
2.3.8.6. Key points
2.3.8.6.1. Good to have 2 to 3 customer segments
2.3.8.6.2. Strong reason for people to wait, relax, spend time
2.3.8.6.3. Do not select a location which is more than 15 mins drive from your Home/office
2.3.8.7. What reason people come to have tea (apart from drinking tea?)
2.3.8.7.1. Kill time
2.3.8.7.2. Chit chat
2.3.8.7.3. Meeting/discussion
2.3.8.7.4. Smoking
2.3.8.7.5. Get energised with caffine
2.3.8.7.6. Let out from packed schedule
2.3.8.7.7. Outcome
2.4. How to avail Mudra Loan
2.4.1. Why Mudra Loan?
2.4.1.1. PMMY
2.4.1.1.1. Pradhan mantri mudra yojana
2.4.1.2. Business loan without any collateral
2.4.1.3. Lowest Interest rate
2.4.1.4. Easy to avail
2.4.1.4.1. No Business experience required
2.4.1.4.2. No balance sheet is required
2.4.1.5. Focusses on Small Businesses
2.4.2. Types of Mudra Loan
2.4.2.1. Shishu: Loans sanctioned under the PMMY scheme up to Rs. 50,000.
2.4.2.2. Kishore: Loans sanctioned under the PMMY scheme from Rs. 50,001 up to Rs. 5 Lakhs.
2.4.2.3. Tarun: Loans sanctioned under the PMMY scheme Rs. 5,00,001 up to Rs. 10 Lakhs.
2.4.2.4. Interest rate
2.4.2.4.1. Public sector banks
2.4.2.4.2. Private banks
2.4.3. Which banks offer Mudra Loans
2.4.3.1. Public Banks
2.4.3.1.1. SBI
2.4.3.1.2. Canara Bank
2.4.3.1.3. United Bank of India
2.4.3.1.4. Indian Overseas bank
2.4.3.1.5. Bank of Baroda
2.4.3.1.6. Bank of India
2.4.3.1.7. Union bank of india
2.4.3.2. Private Banks
2.4.3.2.1. Indus Ind Bank
2.4.3.2.2. Bandhan Bank
2.4.3.2.3. ICICI bank
2.4.3.2.4. Axis bank
2.4.3.2.5. IDFC bank
2.4.3.3. NBFC
2.4.3.3.1. Muthoot
2.4.3.3.2. Fullerton
2.4.3.4. Small Finance banks
2.4.3.4.1. Equitas
2.4.3.5. Pay back period
2.4.3.5.1. 3 to 5 years
2.4.3.5.2. Moratorium facility for the first 3 to 6 months
2.4.3.6. Approach SME branch of your bank account
2.4.3.6.1. Can also apply online
2.4.4. Purpose
2.4.4.1. Equipments purchase/Interior/Furniture
2.4.4.1.1. Term Loan
2.4.4.2. Working capital
2.4.4.2.1. Can be overdraft account - pay only for used capital
2.4.4.3. Ex:- 6 Lakhs
2.4.4.3.1. Term loan - 4 lakhs
2.4.4.3.2. Working capital - 2 lakhs
2.4.4.4. Term loan will be transferred to Vendor's account
2.4.4.5. Working capital will be transferred to your Business Bank account
2.4.5. Documents required
2.4.5.1. Udyam registration
2.4.5.1.1. Udyam Registration : Zero cost, No Fee and Free Registration of MSMEs. This is official website of Govt. of India, Ministry of MSME. No other website/portal/app is official. MSMEs are requested to do MSME Registration here only
2.4.5.2. PAN/Aaadhar Card
2.4.5.3. ID & Address proof along with photos
2.4.5.4. Mudra loan application form
2.4.5.4.1. https://www.psbloansin59minutes.com/aboutUs
2.4.5.4.2. Also available on the bank website
2.4.5.4.3. 1
2.4.5.5. FSSAI number
2.4.5.6. GST number
2.4.5.7. Last 2 years Income Tax returns (personal returns/Balance sheet)
2.4.5.8. Bank statement - 6 months to 2 years
2.4.5.9. Establishment proof
2.4.5.9.1. Proprietorship
2.4.5.9.2. Partnership firm
2.4.5.9.3. Private ltd
2.4.5.10. Clean CIBIL history
2.4.5.11. Rental agreement copy
2.4.5.12. Project report
2.4.6. How to prepare a project report
2.4.6.1. Company name & Logo
2.4.6.2. Intro about Founders/Proprietor & Team
2.4.6.3. Brief Business model
2.4.6.4. Revenue model - ROI
2.4.6.5. Current Market trends
2.4.6.6. Set up cost with break up
2.4.6.7. Financial projections for the next 3 to 5 years
2.4.6.7.1. P&L
2.4.6.7.2. Balance sheet
2.4.6.8. Growth forecast
2.4.6.9. Margin money - 15 to 25%
2.4.6.9.1. Ex:- To avail 10 Lakh, you need to have 1.5 to 2.5 lakh as margin money
2.4.6.10. Approach a CA
2.4.6.10.1. Charge b/w 8 to 10 k
2.4.6.11. Sample
2.4.6.11.1. https://drive.google.com/file/d/1W4KNcZ9t8VYPnJf9ilNyUtepmcD2KIV2/view?usp=sharing
2.4.7. Case study
2.4.7.1. Indrajit availed 8 lakhs and started his dream outlet Chai carnival in Kolkatta
2.5. SINT
2.5.1. How to do research and finalise the model
2.5.1.1. Research
2.5.1.1.1. Key points
2.5.1.1.2. Franchise
2.5.1.2. Quick service food business models
2.5.1.2.1. Beverages
2.5.1.2.2. Short eats
2.5.1.2.3. Dessert
2.6. OPPORTUNITIES
2.7. DOUBE YOUR MONTHLY INCOME
2.7.1. Double your monthly income model
2.7.1.1. https://docs.google.com/spreadsheets/d/1UMffAZh41SFPpRaWkPbqecQgsOHVwJBg7KL7wrIOQpQ/edit?gid=0#gid=0
2.7.1.1.1. Short meal
2.8. 1 LAKH OUTLET BLUEPRINT
2.8.1. https://docs.google.com/spreadsheets/d/1y0JA2AmO02N17U4ABWppBETwNDTORlk8/edit?gid=177982940#gid=177982940
2.8.2. Case study
2.8.2.1. Our VIP member Antony started his 3rd outlet with just 75 k
2.8.2.1.1. https://drive.google.com/file/d/1OYKRExdN7CyTwLm3le8SKersa8qKGbhr/view?usp=sharing
2.8.2.2. He is making 6 lakhs from 2 outlets
2.9. NO CHEF/MASTER MODEL (HOT) & SYSTEMS
2.9.1. https://docs.google.com/spreadsheets/d/1Eu9tbghAsaJZ2oEHVPFvqN3F3vdnXBx4/edit?gid=1150624739#gid=1150624739
2.10. GOAL
2.10.1. Chain of Outlets
2.10.1.1. Own stores/Franchise model
2.10.1.1.1. Chai Joy
2.10.1.1.2. Desi dum tea
2.10.1.1.3. Tea tuckers
2.10.2. Single outlet
2.10.2.1. Chai mafia
2.11. Session 2?
2.11.1. Budget plan
2.11.2. How to avail Mudra loan
2.11.3. Unit economics
2.11.4. Menu plan
2.11.5. 30 day road map
2.12. Session 1 EXERCISE
2.12.1. Live exercise
2.12.1.1. https://docs.google.com/spreadsheets/d/1dzilfH0nG5wOxLs-U_0SjPuUPvg6hBGRDXlB10IpemQ/edit?gid=0#gid=0
2.12.2. What's your Goal for a profitable Quick service Food outlet?
2.12.2.1. Positive present tense
2.12.2.2. "I am running my Profitable Milk shake/Sandwich/Burger/Chat/tea outlet that is generating sales of 3 Lakh every month"
2.12.2.3. Iam runnning my profitable chain of 3 Milkshake/Sandwich/Burger/Chat/tea generating 8-10 lakh revenue per month
2.12.3. Session 1 Task
2.12.3.1. Do not edit, copy, paste on to a different sheet
2.12.3.2. https://docs.google.com/spreadsheets/d/1fRROO8K5bbJrpLAHtsV4jCe-qIiLepFB/edit?usp=sharing&ouid=100324033845104295799&rtpof=true&sd=true
2.12.4. Special gifts for all Action takers
2.12.4.1. 3 LAKH TEA OUTLET BUDGET PLAN
2.12.4.1.1. https://docs.google.com/spreadsheets/d/1aqhSEPSLfn42-qPm82EucI153Nbigeki/edit#gid=671890552
2.13. GIFTS FOR LIVE PARTICIPANTS
2.13.1. 1 Lakh QSF outlet budget plan
2.13.1.1. https://docs.google.com/spreadsheets/d/1y0JA2AmO02N17U4ABWppBETwNDTORlk8/edit?usp=sharing&ouid=115378937411171798604&rtpof=true&sd=true
2.13.2. Competitor analysis tool
2.13.2.1. https://docs.google.com/spreadsheets/d/10u6FsqZg4XZbgg5FOwqKCUuu5ohrhjap/edit#gid=265833293
2.13.3. Location selection tool
2.13.3.1. https://docs.google.com/spreadsheets/d/1IjgUUeURc9GyM8KbACMW6GCOTGHtA56o/edit?usp=drive_link&ouid=117300735725660481724&rtpof=true&sd=true
2.13.4. Double your monthly income model
2.13.4.1. https://docs.google.com/spreadsheets/d/1fRROO8K5bbJrpLAHtsV4jCe-qIiLepFB/edit?usp=sharing&ouid=100324033845104295799&rtpof=true&sd=true
2.13.5. Session1 notes in PDF
2.13.6. QSF outlet formats
2.13.6.1. https://drive.google.com/file/d/10vRydI6cSEgLTix8zLJCPl_5pDzyhvKu/view?usp=sharing
2.13.7. How to select the best tea powder
2.13.8. How to select the best coffee powder
3. Session 2
3.1. BUDGET PLAN/UNIT ECONOMICS
3.1.1. Capital Expenditure
3.1.1.1. Initial Investment
3.1.1.1.1. Rental Advance
3.1.1.1.2. Staff Accommodation Advance
3.1.1.1.3. Infrastructure set up cost
3.1.1.2. Working capital
3.1.1.2.1. Capital for Day to Day operations
3.1.1.2.2. Salaries
3.1.1.2.3. Rental
3.1.1.2.4. Raw materials
3.1.1.3. Investment Breakup
3.1.1.3.1. Investment Break up Check list
3.1.1.4. FINANCIAL METRICS
3.1.1.4.1. https://docs.google.com/spreadsheets/d/1OvHBEvh7YyD_-XYxeioZAdBAP2ersaAv/edit?gid=559385807#gid=559385807
3.1.1.5. Case study
3.1.1.5.1. Our VIP member Antony who implemented the budget plan meticulously with 75 k budget (60 sq.ft)
3.2. 30 day launch road map
3.3. Monitor Daily monthly accounts/NO CHEF MODEL (HOT/COLD)
3.4. USP
3.4.1. Unique selling proposition
3.4.1.1. Why should customer prefer your brand?
3.4.2. Convenience
3.4.3. Newness
3.4.4. Unique Flavour & Taste
3.4.5. Portion size
3.4.6. Authenticity
3.4.7. Experience
3.4.7.1. Ambience
3.4.7.2. Product
3.4.7.3. Service
3.4.7.4. Packaging
3.4.7.5. Customer Delight
3.5. MENU PLAN
3.5.1. Introspection
3.5.1.1. What are your Target customer interests?
3.5.1.1.1. Spicy
3.5.1.1.2. Less Spicy
3.5.1.1.3. Sweet
3.5.1.1.4. Healthy
3.5.1.1.5. Variety
3.5.1.1.6. Authenticity
3.5.1.1.7. Modern Flavour
3.5.1.2. What does your brand to be known for?
3.5.1.3. What could you offer unique compared to the competition?
3.5.2. Pre requisities
3.5.2.1. List of core Ingredients
3.5.2.2. Consistency at all times
3.5.2.3. Availability of Raw materials round the year
3.5.3. PROFITABLE MENU HACKS
3.5.3.1. Lean menu
3.5.3.1.1. 100 sq.ft
3.5.3.1.2. 300 sq.ft
3.5.3.1.3. 500 sq.ft
3.5.3.1.4. Operational Efficiency
3.5.3.1.5. Customer Experience
3.5.3.1.6. Inventory control
3.5.3.2. Focus on ticket size
3.5.3.3. 80:20 rule
3.5.3.3.1. 80% of sales comes from 20% of the menu items.
3.5.3.3.2. Highlight these items using design elements like bold fonts, boxes, Chef special
3.5.3.3.3. Create brand posters, table standees to improve sales of top 20%
3.5.3.4. Good mix of beverages & snacks
3.5.3.5. Introduce Unique snacks/beverages that are popular in a different region
3.5.3.5.1. Easy to prepare & Standardize
3.5.3.6. Live counter will improve visibility & sales
3.5.3.6.1. Live counter near the billing counter might increase visibility of snacks
3.5.4. Menu design hacks
3.5.4.1. Have differential pricing
3.5.4.1.1. Low - medium - high
3.5.5. MENU PLAN DATA SHEET
3.5.5.1. https://docs.google.com/spreadsheets/d/1muCeee4LAm5NqiXL-REMJU39q5sJ3VQf6vfq0TTRmJw/edit?usp=sharing
3.5.6. Case study
3.5.6.1. Sips n chaat
3.5.6.1.1. sips n chaat
3.5.6.1.2. Display counter
3.5.6.1.3. Menu design helped them to reach 3 lakh in sales
3.5.6.1.4. Live counter
3.5.6.2. Mario shakes
3.5.6.2.1. 1
3.5.6.2.2. Menu design helped them 4 lakhs in sales
3.5.7. Cafe style menu
3.5.7.1. Uncomparable menu items
3.5.7.2. Western items can be sold at premium
3.5.7.2.1. Vada pav vs Pasta
3.5.7.2.2. Even vada pav could be sold with presentation and taste differentiation
3.5.7.3. Offer native & western fusion varieities
3.5.7.4. High ticket items
3.5.7.4.1. Pasta
3.5.7.4.2. Waffle
3.5.7.4.3. Sandwich (differentitate with panini sandwich, etc)
3.5.7.4.4. Burger (Tower burger)
3.5.7.4.5. Salads
3.5.7.4.6. Pan cakes
3.5.7.4.7. Varieties of fries
3.5.7.4.8. Cold beverages
3.5.7.4.9. Desserts
3.5.7.5. Pricing
3.5.7.5.1. Depends on ambience & experience
3.5.7.5.2. Theme based cafe
3.6. SINT
3.7. Canva
3.7.1. Menu design templates
3.8. Session 2 Task
3.8.1. Task
3.8.1.1. https://docs.google.com/spreadsheets/d/1F5WqC91CGihaATI7mO9LZpa8Li8JfddH/edit?gid=2104018187#gid=2104018187
3.8.1.2. Special Gift
3.8.1.2.1. Kitchen equipment list
3.9. GIFTS FOR LIVE PARTICIPANTS
3.9.1. Launch Road map
3.9.1.1. https://drive.google.com/file/d/1sAIIpjZNf1cV8-20AydMdxcdICPnBzHZ/view?usp=sharing
3.9.2. Menu design template
3.9.2.1. https://docs.google.com/spreadsheets/d/1F5WqC91CGihaATI7mO9LZpa8Li8JfddH/edit?gid=2104018187#gid=2104018187
3.9.3. Kitchen equipment list
3.9.3.1. https://docs.google.com/spreadsheets/d/1rUJHBCC5N9mCaGpFoyjJ0xgUlCbPtcTcPG-c5IiMhGg/edit#gid=1069034534
3.9.4. Daily store check list
3.9.4.1. https://docs.google.com/spreadsheets/d/1jWqzPfEkWxY5shF7jpPg7s6HVOpFxQK1/edit#gid=315692037
3.9.5. Food cost management sheet
3.9.5.1. https://docs.google.com/spreadsheets/d/1mtbxN31oCxJGfVH95ZOT-gsWygfbXreJ/edit?usp=sharing&ouid=100324033845104295799&rtpof=true&sd=true
4. Session 3
4.1. NO CHEF/MASTER MODEL (RECEIPE)
4.1.1. SOP (Standard Operating procedure)
4.1.1.1. https://docs.google.com/spreadsheets/d/1Eu9tbghAsaJZ2oEHVPFvqN3F3vdnXBx4/edit?gid=858645471#gid=858645471
4.1.1.2. https://drive.google.com/drive/u/2/folders/1VEwqUQFMhdII5qiR3sv_nwiI11PWDXr2
4.1.2. Video SOP
4.1.2.1. Milk shake SOP
4.1.2.1.1. https://drive.google.com/drive/folders/1aV7hwHEt2mgXX2Pc-Lnoqxbqg61ka63F?usp=drive_link
4.1.2.2. Sandwich SOP
4.1.2.2.1. https://drive.google.com/file/d/1kMSLC5TtJI9JEk63kGh1v5CpcCxzNDKg/view?usp=sharing
4.1.2.3. Classic Tea SOP
4.1.2.3.1. Instructions
4.1.2.3.2. Process
4.1.2.4. Filter coffee SOP
4.1.2.4.1. Decoction
4.1.2.4.2. Coffee
4.1.3. Execution
4.1.3.1. Store level execution
4.1.3.1.1. Covered in Next level program
4.1.3.2. Training
4.1.3.2.1. Covered in Next level program
4.1.4. Case study
4.1.4.1. kappiness used the No chef master concept and making 3 lakhs per month in sales
4.2. COMPETITOR ANALYSIS
4.2.1. Parameters
4.2.1.1. Fav menu item
4.2.1.2. USP
4.2.1.3. Avg sales per day
4.2.1.3.1. Opening bill
4.2.1.3.2. Closing bill
4.2.1.3.3. Calculate no of bills
4.2.1.3.4. What if they don't offer bill
4.2.1.4. No of outlets
4.2.1.5. Talk to their customers
4.2.1.6. Follow ethical practices
4.2.1.7. Analysis tool
4.2.1.7.1. https://docs.google.com/spreadsheets/d/1TsmqoPjmuqTf6gKh1lFOweMJSoN10Mpp/edit?gid=1585395105#gid=1585395105
4.2.1.8. Case study
4.2.1.8.1. Our VIP member launched T Biscuits, a Tea & fresh juice outlet after doing proper competitor study - making 6 lakhs per month
4.2.2. Analysis tool
4.2.2.1. https://docs.google.com/spreadsheets/d/1TsmqoPjmuqTf6gKh1lFOweMJSoN10Mpp/edit?gid=1585395105#gid=1585395105
4.3. Power of systems
4.4. STORE DESIGN
4.4.1. BEST STORE DESIGN
4.4.1.1. Bright apperance
4.4.1.2. Inviting Interior & exterior
4.4.1.3. Visible signage
4.4.1.4. Should Look clean
4.4.1.5. Comfortable work environment
4.4.2. STORE DESIGN GUIDELINES
4.4.2.1. 2D & 3 D Layout
4.4.2.2. Flooring
4.4.2.2.1. Vinyl flooring
4.4.2.2.2. Tile
4.4.2.3. Carpentry
4.4.2.3.1. Storage requirements
4.4.2.3.2. False ceiling
4.4.2.3.3. Billing counter
4.4.2.4. Painting
4.4.2.4.1. Use Mild colours
4.4.2.5. Electrical layout
4.4.2.5.1. How many Bulbs
4.4.2.5.2. Exhaust points
4.4.2.5.3. A/C & Fan points
4.4.2.5.4. Micro wave/Freezer/Display warmer
4.4.2.6. Furniture Plan
4.4.2.6.1. Standing tables - SS/MS/Wooden
4.4.2.6.2. Tables & Chairs
4.4.2.7. Work Area
4.4.2.7.1. Tile coverage up to 4 to 4.5 feet
4.4.2.7.2. Oil paint - Washable
4.4.2.7.3. Exhaust facility
4.4.2.7.4. Fan
4.4.2.7.5. Should be easy to maintain & clean
4.4.2.7.6. Wash area to be at the corner
4.4.3. PRE PLANNING CHECK LIST
4.4.3.1. Menu items
4.4.3.1.1. Beverages
4.4.3.1.2. Snacks
4.4.3.2. Outlet format
4.4.3.3. Brand colours
4.4.3.3.1. 3 colours
4.4.3.4. Equipment list with specifications
4.4.3.5. 3D/2D plan
4.4.3.6. Electrical load
4.4.3.6.1. 1
4.4.4. HACKS TO DESIGN THE WORKSPACE
4.4.4.1. 2 Options
4.4.4.1.1. Open kitchen
4.4.4.1.2. Covered Kitchen - Preferred
4.4.4.2. Prefer SS products over MS
4.4.4.2.1. Rusting issues with MS
4.4.4.2.2. Resalue value is good with SS
4.4.4.3. Space management
4.4.4.3.1. Atleast 3 ft gap between the front & back work tables
4.4.4.3.2. Allocate 4*4 space for each vertical menu addition
4.4.5. DESIGN PLAN
4.4.5.1. Cosmetic view
4.4.5.1.1. 3D
4.4.5.2. Skeleton view
4.4.5.2.1. 2D
4.4.5.3. How?
4.4.5.3.1. Outsource
4.4.5.3.2. Canva
4.5. USP
4.5.1. Unique selling proposition
4.5.1.1. Why should customer prefer your brand?
4.5.2. Convenience
4.5.3. Newness
4.5.4. Unique Flavour & Taste
4.5.5. Portion size
4.5.6. Authenticity
4.5.7. Experience
4.5.7.1. Ambience
4.5.7.2. Product
4.5.7.3. Service
4.5.7.4. Packaging
4.5.7.5. Customer Delight
4.6. SESSION 3 TASK
4.6.1. https://docs.google.com/spreadsheets/d/1CYJ7dA0KjIi9XmHmXqZ0XaexcBobDeRV/edit?usp=sharing&ouid=117300735725660481724&rtpof=true&sd=true
4.7. Feedback Video
4.7.1. 2 Mins short video about the Game plan workshop
4.7.2. What to capture?
4.7.2.1. How did this course benefit you?
4.7.2.2. What way it helped you?
4.7.2.3. Was it value for money?
4.7.2.4. How would you recommend to others?
4.7.3. Mobile - landscape mode
4.7.4. Send it to the admin tomorrow before 3 PM
4.7.5. Special Bonus
4.7.5.1. Sandwich SOP
4.7.5.1.1. https://drive.google.com/file/d/1uC6Q4X48-sQfHbqMZ9YZ5EhPD8cpEq1Z/view?usp=drive_link
4.7.5.2. Brand name & logo selection
4.7.5.3. Food cost management template
4.7.5.4. Total Bonuses worth 20 k
4.7.6. Special gift
4.7.6.1. Signed copy of "Chief Tea officer" book
4.8. GIFTS FOR LIVE PARTICIPANTS
4.8.1. SOP sheet
4.8.1.1. https://docs.google.com/spreadsheets/d/1VXmELPcTdiJU41x4WILRVxd5DO-ZOj8t/edit?usp=drive_link&ouid=117300735725660481724&rtpof=true&sd=true
4.8.2. Rose milk SOP
4.8.2.1. https://drive.google.com/file/d/1SEVinGtO1pniww20Ay9DonVdbqAmevUk/view?usp=sharing
4.8.3. Sample 2 D design
4.8.3.1. https://drive.google.com/file/d/1GQYDG0B-9RXzi4L2PNH7OXnGg4xgPLsm/view?usp=sharing
4.8.4. Video SOP
4.8.5. Session 3 notes
4.8.5.1. https://drive.google.com/file/d/161d39sD-38EaqmslWEx0kn7UUUi7uVY2/view?usp=sharing
4.8.6. USP template
4.8.6.1. https://docs.google.com/spreadsheets/d/1CYJ7dA0KjIi9XmHmXqZ0XaexcBobDeRV/edit?usp=sharing&ouid=100324033845104295799&rtpof=true&sd=true
4.9. COMPETITION ANALYSIS
5. Session 4
5.1. LICENSES & COMPLIANCE
5.1.1. Primary
5.1.1.1. FSSAI license (FSSAI website)
5.1.1.1.1. Welcome to Food Licensing & Registration System
5.1.1.1.2. Docs
5.1.1.2. Shop & Establishment Act (State Corporation/Municipality/Panchayat)
5.1.1.2.1. Property tax receipt
5.1.1.3. Health/trade license (State Corporation/Municipality)
5.1.1.4. GST if Applicable (GST portal)
5.1.1.4.1. Goods & Services Tax (GST) | Home
5.1.1.4.2. Applicable only when you do more than 20 lakhs in revenue
5.1.1.5. FSSAI per outlet
5.1.2. Others
5.1.2.1. Fire Department NOC (State fire department)
5.1.2.1.1. Building plan approval
5.1.2.2. Music License (PPL - Phonographic Performance Limited)
5.1.2.3. Signage license (State corporation/municipality)
5.1.2.4. Udhyog Aadhar – MSME certificate ( MSME portal)
5.2. MILLION RUPEE QSF MODEL
5.2.1. 1
5.3. SOP - Cold beverages
5.4. MANPOWER RECRUITMENT MASTERY
5.4.1. MANPOWER RECRUITMENT
5.4.1.1. 4 Secrets
5.4.1.1.1. Hire the Right People, Not the best people
5.4.1.1.2. Hire people who has a need
5.4.1.1.3. Knowledge doesn't matter, Attitude matters a lot
5.4.1.1.4. Customers will be happy only when your employees are happy
5.4.1.2. Road map to hire the best Team
5.4.1.2.1. No of Resources
5.4.1.2.2. Benefits
5.4.1.2.3. Eligibility
5.4.1.2.4. Salary
5.4.1.2.5. Mode of recruitment
5.4.1.2.6. When to hire?
5.4.1.2.7. Training content
5.4.1.2.8. Clear Shift timings
5.4.2. Save Manpower cost
5.4.2.1. Hire part time
5.4.2.1.1. Catering colleges
5.4.2.1.2. College students
5.4.2.1.3. Have good rapport with placement officers
5.4.2.2. Hire women staff
5.4.2.2.1. Accomodation isn't required
5.4.2.2.2. Retention will be good
5.4.3. Team structure
5.4.3.1. Roles
5.4.3.1.1. Store Incharge/Captain
5.4.3.1.2. Customer Delight Specialist
5.4.3.2. Single outlet
5.4.3.2.1. Store Incharge/captain
5.4.3.3. Mutliple outlets
5.4.3.3.1. Cluster Manager
5.4.3.4. Central/Corp Team
5.4.3.4.1. More than 4 outlets
5.4.3.4.2. Accounts executive
5.4.3.4.3. Store coordinator
5.4.3.4.4. Vendor relations executive
5.4.4. Post recruitment
5.4.4.1. Joining form
5.4.4.1.1. Mandatory Aadhar card
5.4.4.2. Offer letter
5.4.4.2.1. Not Mandatory
5.4.5. Employee Retention
5.4.5.1. Clear Shift timings
5.4.5.2. ESI & PF
5.4.5.2.1. Not required up to 20 Employees
5.4.5.2.2. Helps to save medical expenses - ESI hospitals
5.4.5.3. Mediclaim policy
5.4.5.3.1. Partial payment from brand
5.4.5.3.2. 13 k to 15 k per year
5.4.5.3.3. Offer for people who stay for more than a year
5.4.5.4. Rewards/Recognition
5.4.5.4.1. Employee of the month Award
5.4.5.5. Empowerment through Training
5.4.5.5.1. Regular Training - Upskilling
5.4.5.5.2. Basic course of their choice
5.4.5.6. Incentives for sales target
5.4.5.7. Perks
5.4.5.7.1. Movie tickets
5.4.5.7.2. Dinner coupons
5.4.5.8. Strict action on Integrity & harassment issues
5.4.5.9. Regular Meetings
5.4.5.10. Promote them based on merit
5.4.5.11. People work for people
5.4.5.11.1. Senior team members should be empathetic & friendly
5.5. GIFTS FOR LIVE PARTICIPANTS
5.5.1. SOP documents
5.5.1.1. https://drive.google.com/file/d/1x_QSjx1v18SuFVIOkvy7vFMg4p1sMeCP/view
5.5.1.1.1. https://drive.google.com/file/d/1x_QSjx1v18SuFVIOkvy7vFMg4p1sMeCP/view
5.5.2. Million rupee QSF model
5.5.2.1. https://docs.google.com/spreadsheets/d/1WAOAVPsWR4A6IfWD-OzjeP89xgYeTX5t/edit?usp=sharing&ouid=100324033845104295799&rtpof=true&sd=true
5.5.3. Licenses check list
5.5.3.1. https://docs.google.com/document/d/1NaUpaUOnB5ys3w3qeyW_AJk9jxK84sgvzJP_ObFDqSc/edit?usp=sharing
5.5.4. Rose milk SOP
5.5.4.1. https://drive.google.com/file/d/1SEVinGtO1pniww20Ay9DonVdbqAmevUk/view