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Aangan

Presented To: Presented By:Prof. S Anant Ram Group Number 10

Section AB1

Aakash Kumar (2010001)

Aashish Jethani (2010004)Abhishek Tomar (2010012)

Aditya Vikram Mehra (2010020)

Fahad Ahmed (2010071)

Gaurav Kataria (2010074)

Jyotrimoy Barman (2010088)

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THE BUSINESS IDEA

A reclusive setting offering the experience of cooking as a

means of indulgent pleasure and relaxation

Premium offering for a niche segment cooking as a

performance art or cooking as a pleasurable activity + for

occasions

Offered in a surrounding with customized preferences of

dishes and ambience (Best of cutlery, furniture, setting etc.)

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THE BUSINESS IDEA

Interactions and conversations over cooking

Wide range of dishes including exotic ones (that could not

be prepared for want of inventory)

Preparing favorite dishes, learning new recipes with

assistance

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CHALLENGES TO THE IDEA

Visit to restaurant avoid cooking at home

Addressing general belief that home cooked

food is best

Learning new recipes can be from cook books

and food channels

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SOCIO ECONOMIC STATUS/ CONSUMERBEHAVIOUR

Young dynamic consumers who want to try new concepts

Increasing family incomes inclination towards indulging in out of the

ordinary pleasures

Working couples who wish to cook but slogging at hot stove isnt a choice

(instant foods)

Shortage of household help

Increasing global travel exposure to diverse cuisines

Food- A centre stage item in India, meeting, bonding and celebrations over

food

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Target Market

Consumerswho view

cooking as artand for

pleasure

Cooking fortheir guests/

couple onspecial

occasions

TargetMarket

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WHAT DO WEOFFER

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BUSINESS MODEL

Customization

Advance booking

Date and time

Hours Number of guests

Choice of food

Ambience

Extra customization

Chef

Waiters

Fixed and variable costing.

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OFFERING CONTINUED..

USP:

Serving an experience one of its kind where one gets the

pleasure of cooking without any additional burdens in a

totally customized environment.

Positioning: Inviting Conversations in a revitalized

cooking experience.

Tangibles: Ambience and Courtyard setting.

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SERVICE BLUE PRINT

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Physical

Evidence Ad/Website

Desk

Paperw

ork

Cooking

utensils

Cooking

requirem

ents

Menu,

Bills

Ambience

Customers

Actions

Make

reservation

Arrive

athotels

Instructin

g aboutthe

cooking

materials

Cooking

the dish,Engaging

in

Conversat

ion

Eat Pay bill and

leave

Onstage contact

employee actions

Greet

custom

ers

Providing

utensils

and

materials

Instructio

ns for

usage

Supporting

throughout

the process

Process

check out

Backstage contact

employee actions

Make

reservation

forcustomer

Make

arrangements

Managing

utensils &

rawmaterials

Delivering

timely

needs

Support Processes Reservation

system

Registratio

n process

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MARKETING OBJECTIVES

Building Trust

Empowering Service Delivery Personnel

Promoting Customer Satisfaction

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COMMUNICATION CHANNELS

Internet Advertising

Print Media

Public Relations

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COMMUNICATION CHANNELS

Online Portals

Standees

Customer Testimonial

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Aangan

Inviting Conversations

Aangan Aangan khushiyan faile

Kuch khatti kuch meethi baaton kebeech

Ek zaayke ka ehsaas khile

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Thank You