Home-cooking service offering restaurant-style menu

(cooking will be done by the chefs at your residence)

 

Marketing Management
Interim Project
Presentation: Group-7 

 
BAWARCHIS
Two renowned chefs from ITC 5 star hotels have
left their job and started a startup where they
provide quality restaurant style  food with the idea
in mind that they will cook at your residence
( catering service) providing a fine dining
experience. They may be hired on both contractual
basis for a specific no. of days. Target audience
being weddings and related events and superstars/
special diet(personalized).

2

• Founded in 2020 by two
renowned chefs from ITC
hotels
• Quality restaurant style food
cooked at customer's
residence
• Hired for a single meal or for
specific number of days
STRENGTHS WEAKNESSES
• Past professional experience in • Low social media presence
culinary business • Lack of advertising 
• Strong network of chefs
• Strong network of potential
customers
OPPORTUNITIES THREATS
• Covid
• Changing attitudes and work
• Substitutes as restaurants
• New entrants
culture
• Rising middle class
• Take A Chef One-time
• 2012, Madrid, Spain service or
• 100+ countries multiple
services
• MEDIATORS
• Bengaluru, 2018, Delhi, Goa
• Recruiting 50 chefs daily Food preference
• 40000+ private chefs and dietary
• USP restrictions
• Dietary suggestions, surprise me section

• Garniche Get ingredients

• 2018, India and cook
• 5000+ customers served
• 90% repeat customer ratio

Clean-up
 Competitors

revenue $5 Mn $5 Mn $2 Mn
strength 26 25 45
availability USA and Canada USA Bangalore, Delhi
and Goa in India
Customer relationship management -It is the process of managing interactions with existing as well
as past and potential customers

(A) PLANS TO CONVERT FIRST 100 CUSTOMERS

Give free service for a

05
Create irresistible offers
limited period of time
.

01 04

Increasing sales skill

Educate by giving
reasons why.
02 03
Building Partnerships
(B) Plan to retain Customers
Happy
chefs,Better
service

pers h
nt

Crea
serv g
conv ice
in

touc
enie

ting
Mak

ona l
Lis s
Fe ten i o n
ed to ot
ba the rom
ck P
s
Customer retention increases your customers’ lifetime value and boosts your revenue. It also helps
you to build amazing relationships with your customers.
(C) Plan to make customers loyal
Deliver on Quality Sharing the values &
and Value constant interactions

Vestibulum nec
congue tempus
Being Flexible Extra Perks

Encourage
When a customer is loyal to one company, they aren’t easily swayed away by price or availability. They
Referrals
would rather pay more and ensure the same quality service and product they know and love.
 Market Research

1.25 Mn 1.4Mn 3 Lakh 10,000

Unique selling point:    Targeting- 
• 5-star chef at your doorstep 
• More than 1 lakh – high
• Only thing you need to do is to pay money 
• Customized service   
income level 
• High class with high standard
of living  
Segmentation- based on  • Specialized and
• Demographic-   customized service(pampering)
      income level,
• Special occasions- small parties to
      age and lifecycle  
big functions 
•  Psychographic-
    Lifestyle,  • 30s-60s (people who have
    benefit sort(purpose) started working)
• Geographic  • Tier-1 cities initially 
• Occasion 
Brand architecture

brand core/essence- thaat baat at home 

brand personality- working class, 30s-60s,

outdoorsy, health conscious, 

emotional benefits- esteem, hygiene,

nourishment, social status 

product benefits-customization,
sophistication, comfort, convenience  

product attributes-  5-star experience, all-in-

one service, best quality food, variety and 
authenticity of dishes   
 People Physical evidence Process

TOP CHEFS WITH  LIVE COUNTER  HIGH END DINING

EXPERIENCE IN 5 EXPERIENCE WITH TOP
EXPERIENCE AT
STAR RESTAURANTS CHEFS COOKING AT THE
CUSTOMER'S PLACE
POLITE AND CUSTOMER"S PLACE OF
SMARTLY DRESSED  CREATING GREAT
CATERERS AMBIENCE USING INTEREST
PROPS AND ARTIFACTS  PERSONALIZED DIET
CUSTOMER SERVICE
AND RELATIONSHIP AS WELL AS DRESSED PLANS FOR CUSTOMERS
MANAGERS CATERERS  AS PER PUNCTUALLY AS PER
REQUIREMENT WHILE TERMS
ENJOYING THE ART OF  CREATING A BUZZING AND
MAKING FOOD . LUXURIOUS
DINING EXPERIENCE FOR
PARTIES
Agenda

01. Introduction
02. Results from last year
03. Team
04. What's next
05. Closing

Annual Review September 3, 20XX  13

Last year
“
Contoso was great to work with. Patrice was my
representative and she anticipated my needs and
worked diligently to fix my issue.

Annual Review September 3, 20XX  15

Thank you
Group 7:
1. Adwitiy Shukla (MBA20062)
2. Ajinkya Ahire Suresh (MBA20063)
3. Debopriyo Roy (MBA20074)
4. Deepshikha Dabas (MBA20075)
5. Rajkumar Karne
6. Stetson
7. Varun Kurich

Annual Review September 3, 20XX  16