1. Mindset
1.1. Deal with business as business, not hobby
1.1.1. Marathon vs 100 Mts run
1.2. What business are we in
1.2.1. Business of making people satisfy their sweet craving without compromising taste, quality and health.
1.2.2. Making people happy with wide range of baked goodness
1.2.3. Providing people the chance to bond over baked goodness
1.3. Procrastination and excuses are the enemies
1.4. 2 D | 3 G
1.4.1. Disciple | Disappointment
1.4.2. Grow | Go | Gratitude
2. Business Model
2.1. Type
2.1.1. QSR (quick service restaurant)
2.1.1.1. 300-400 Sq ft
2.1.1.2. Man power
2.1.1.3. Expected sales
2.1.2. Kiosk
2.1.2.1. 100 Sq ft
2.1.3. Cafe
2.1.3.1. 800-1000sqft
2.1.4. Bike/truck
2.1.4.1. Hawker liscence
2.1.4.1.1. Rent a parking space, not on road
2.1.5. Cloud Kitchen
2.1.5.1. 100-200sq ft
2.1.5.1.1. Single brand | multiple brand
2.1.6. Hybrid Model
2.1.6.1. Conurbation of business models
3. Revenue Channels
3.1. B2C
3.1.1. Walk-in
3.1.2. Delivery
3.1.2.1. Swiggy | Zomato | Dunzo
3.1.2.2. Minimum Ticket size
3.1.2.2.1. Order through WhatsApp | Razorpay | Instamojo |
3.1.2.2.2. Delivery Logistic Partner
3.1.2.3. Own delivery
3.1.3. Party orders
3.1.3.1. Birthday
3.1.3.2. Corporate special events
3.1.4. Payment Modes
3.1.4.1. Subscription
3.1.4.1.1. Upfront pay for defined duration / choose a subscription model
3.1.4.2. Instant payment
3.1.4.3. Monthly / weekly.
3.2. B2B
3.2.1. Delivery
3.2.1.1. Corporate
3.2.1.2. Institutions
3.2.1.3. Payment Modes
3.2.1.3.1. Subscription
3.2.1.3.2. Monthly / weekly payments
3.2.1.3.3. Have clear payment terms
3.2.2. Pantry / food court outlets
3.2.2.1. Cash and carry
3.2.2.2. Monthly weekly payments
4. Customer Segment
4.1. Every thing for everybody versus something for somebody
4.2. Narrow customer base is equal to greater focus and opportunity
4.3. Main category
4.3.1. Eg Pizza Hut / dominos
4.3.1.1. What comes to your mind
4.3.1.1.1. Look at the outlet / food / experiences / lighting /
4.3.1.1.2. Who do you think is their target customer
4.3.2. Class Market
4.3.2.1. Value over price
4.3.2.1.1. Value segment
4.3.3. Mass Market
4.3.3.1. Value for Money
4.3.3.1.1. Volume Segment
4.4. Customer segmentation
4.4.1. Demographics
4.4.1.1. Age
4.4.1.2. Gender
4.4.1.3. Marital status
4.4.1.4. Income
4.4.1.5. Profession
4.4.1.6. Education
4.4.2. Geography
4.4.2.1. Metro city
4.4.2.2. Tier 1/2 city
4.4.2.3. Tier 3 town
4.4.3. Preferences
4.4.3.1. Veg
4.4.3.2. Non veg
4.4.3.3. Health conscious
4.4.3.4. Vegan
4.4.4. Behavioural
4.4.4.1. Dinner
4.4.4.2. snack
4.4.4.3. Weekday
4.4.4.4. Weekend
4.4.4.5. Office meeting
4.4.4.6. Casual meeting
4.4.4.7. Example.
4.4.4.7.1. Working professionals
4.4.4.7.2. Students
4.5. How to arrive at a customer segment
4.5.1. Decide main category
4.5.2. Sub category
4.5.3. Buying potential
5. Competitor Analysis
5.1. Check for food industry / startup related websites
5.1.1. Yourstoey
5.1.2. Restaurant India .in
5.2. Google search
5.2.1. Top 10 successful homemakers / cafés in India
5.2.1.1. New Topic
5.3. Search on Zomato
5.4. Become part of local foodie groups
5.5. Simple step formula
5.5.1. Do you have an idea
5.5.2. Check for competitors
5.5.3. Are they successful
5.5.4. Yes / no
5.5.5. Inspire but be creativ
5.5.5.1. New Topic
5.5.6. Discuss with competitors
5.5.7. Validate / prototype
5.6. Competitor Analysis Tool
5.6.1. Parameters
5.6.1.1. Fav menu item
5.6.1.2. USP
5.6.1.3. Average sales per day
5.6.1.3.1. Opening bills
5.6.1.3.2. Closing bills
5.6.1.3.3. Calculate no. If bills
5.6.1.3.4. What if they don’t offer, check with worker or supplier
5.6.1.3.5. What if they don’t offer, check with worker or supplier
5.6.1.3.6. Talk to customer
5.6.1.4. No. if outlets
5.6.1.5. New Topic