o Product Idea

o Market Analysis
o USP
o Implementation
o Financial Plan

o To operate mobile restaurants across Bangalore on a

pilot basis to cater a wide array of taste buds.

o Plan to operate 4 food trucks with four different and

rotating cuisines.
o Each food truck would be stationed at four different
stations and rotated in a cyclic manner

o Provide the with variety of foods everyday by our

chefs on a rotational basis and offering two
varieties per time slot
o Each truck will be retrofit with six to eight bicycles
for delivery within two kilometers from base
station
o Hygienic packaging techniques certified by CFTRI,
which adds a weightage to build our brand

o Not targeted to any particular segment because food is

one essential commodity for all age demographic groups
o A special focus is laid on the working section of the society
because of the need for such facilities is high for this
section of the society
o Our market in Bangalore would initially be in
Koramangala, Jaynagar, Basavangudi and Whitefield
o Further Expansion will be carried out in phased manner to
accommodate more cuisines

o Product: Mobile Restaurant

o Price: Moderate Penetrative pricing Strategy
o Place: Bangalore (Koramangala, Basavanagudi, jayanagar, White field)

o Promotion: Broachers, Newspaper (Menu), Wallscape, 3d-Bulletin, Bill

Boards bicycle, Bus Ads, Taxi advertising, free Samples, Radio Advertising.
o People: All segments of the society with special preference to Working class
community.
o Process: Production site Supply Truck Food Truck Orders Bicycles
Delivery
o Physical Evidence: CFTRI Certification, ISO Certification.

SWOT Analysis:
Strength:
Unique Business Idea
Food delivery at door steps
Food at Reasonable price
CFTRI certified food items
Total Quality Assurance
Weakness:
New entrant
Existing Competitors
Wrong notion about street food
Lack of Existing customers
Non-Availability of parking space

Opportunity:
o To capture high potential of Street food culture
o To expand Business network
o To capture all traditional restaurant customers
o To become a Generic brand name
Challenges:
o To overcome challenges during unfavorable weather conditions
o To gain confidence in the minds of customers
o To differentiate our service from that of Street vendors in the minds of
Customers
o To ensure timely delivery of food items to food trucks and later to the ultimate
consumers

o Change of menu everyday with special preference to customers

to choose 6 different varieties per day from each truck (2+2+2).
o Quality assured food at door steps.
o Food from specialized chefs to cater different menus.
o Total quality assurance and 6 sigma customer satisfaction is our
motto.
o We plan to tap solar energy by utilizing rooftop solar panels on
our trucks to support all electrical needs in the truck

o We will be launching our Business in the city of Bangalore, which is the core
motivator for the development of this unique business idea
o Well equipped kitchen outskirts of Bangalore (less than 15 -20 kms)
o This facility will be retro fitted with modern equipment and use of
surveillance
monitoring systems to increase the customer belief in the product.
o Mobile application, customer can pre-order the food at their convenience
and use the generated unique code to pick up the order from the truck.
o Trucks equipped with stock management system conveys the message to
feeder trucks to feed stationed trucks with those items with excess demand.