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FOODCIRCUIT by Mind Map: FOODCIRCUIT

1. CONCEPT

1.1. Connecting/ bridging the gap between commoners and VIP chefs.

1.2. Creating a portal where one can access exclusive recipes from Michelin starred chefs.

1.3. Chef's recipes on your fingertips.

1.4. Step by step guiding application.

2. STYLE

2.1. Fine dining

2.1.1. Preparation

2.1.1.1. Cutlery

2.1.1.1.1. Spoon

2.1.1.1.2. Fork

2.1.1.1.3. Knife

2.1.1.1.4. Chopsticks

2.1.1.1.5. Napkins

2.1.1.1.6. Wine glass

2.1.1.1.7. white ceramic plate / black clay plate

2.1.1.2. Exotic ingredients

2.1.1.2.1. Black garlic

2.1.1.2.2. Ostrich eggs

2.1.1.2.3. Exotic meats

2.1.1.2.4. Achiote paste

2.1.1.2.5. Gochujang

2.1.1.2.6. Cherimoya

2.1.1.2.7. Himalayan sea salt block

2.1.1.2.8. Caviar

2.1.1.2.9. Foie gras

2.1.1.2.10. Exotic cheese

2.1.1.2.11. Exotic herbs and spices

2.1.1.2.12. Scorpion peppers

2.2. Selective focus

2.3. Minimalist design

2.4. Colours

2.4.1. White

2.4.2. Dark Brown

2.4.3. Burgundy

2.4.4. Dark Orange

2.4.5. Dark Violet Red

2.4.6. Indian Red

2.5. Typography

2.5.1. Zefani

2.5.2. Calvert Brody

2.5.3. Century Gothic

2.5.4. Futura

3. MARKETING STRATEGY

3.1. Share recipes online

3.2. Promotion of our app through social media(Social media marketing)

3.3. Notification stating availability of new recipe/s by Michelin starred chefs.

4. USE

4.1. Learn Michelin starred recipes from the chef himself/herself

4.2. Browsing recipes from around the world on your fingertips.

4.3. Availability of recipes for beginners, intermediate and advance category cooks.

5. TARGET AUDIENCE

5.1. Cooks

5.2. Housewives

6. CUISINES

6.1. Arab

6.2. Chinese

6.3. French

6.4. Filipino

6.5. Greek

6.6. Indian

6.7. Indian Singaporian

6.8. Indonesian

6.9. Italian

6.10. Japanese

6.11. Jewish

6.12. Korean

6.13. Mexican

6.14. Native American

6.15. Parsi

6.16. Persian

6.17. Russian

7. COURSES

7.1. Amuse-bouche

7.2. Soup

7.3. Entree/Appetizer

7.4. Salad/Cold preparation

7.5. Main course (protein course)

7.6. Cheese course

7.7. Dessert

8. CHEF ESSENTIALS

8.1. Apron

8.2. Chef hat

8.3. Spatula

8.4. Pan

8.5. Induction Burner

8.6. Oven

8.7. Serrated knives

8.8. Cutting board