Short Story
Problem Statement
WE WANT TO CREATE A NOURISHING AND SUSTAINABLE DINING EXPERIENCE THAT CONNECTS PEOPLE WITH NATURE AND FOSTERS A HEALTHIER RELATIONSHIP BETWEEN FOOD,BODY AND SOUL.
Solution
The main MOTTO is to provide healthy meals in INDIA made by nature i,e; ORGANIC FOODS
1)We came up with this IDEA with the consideration of how important one’s health is!!
2)We want to tackle the environmental sustainability and promote ecological balance as well.
3)We provide livestock farming which adheres animals with more natural living conditions & access to outdoors.
4)Our aim stands to support smaller,local farms, inturn contributing to local economies.
Story
Empathy
INVENTION: We develop a smart waste management system which processes waste that can be used in the restaurant’s own garden.
INNOVATION:
- Offering personalised meal plans
- providing subscription boxes
- pocket friendly delivery and tracking of their delivery
- Addressing customers tailored preferences
- Edible cutlery and plates.
IDEATION
- THE THEME:
- Highlighting locally sourced,seasoned ingredients
- Decorate with natural materials like: wood,stone,bamboo
- emphasizing sustainability with biodegradable packaging,energy-efficient appliances & a focus on reducing food waste
- MENU DESIGN:
- Availability of seasonal based food to ensure freshness
- includes variety of vegetarian,vegan and gluten-free options
- creating unique dishes that highlight our commitment to organic ingredients
- providing information to customers about “where the ingredients are sourced from”
- AMBIANCE & DELIVERY:
- Incorporating indoor plants and herbal gardens
- usage of natural light to create a bright and airy atmosphere
- Offering user-friendly website & app for ordering and delivery
Prototyping & Testing
firstly through segmenting the product and observing the behaviour of consumers towards the product, if the observation shows positive results it can be implemented completely throughout the market otherwise the product must be modified.
prototype of your business can be made by market research and validation,menu testing,operational testing,customer research iteration,final review and launch plan and lastly through continuous improvement.
The crucial prototype for our idea could be detailed,scaled-down model of the restaurant’s layout and design.This prototype serves to visualise and refine the concept and it’s implementation,ensuring alignment with organic and sustainable principles.
Idea Validation
- n present scenario every individual has at-least one health condition.prevention is always better than cure.instead of paying bills in the hospitals it would be better to spend on good food and a rational consumer would surely do the same.
- Market research:competitor analysis,demographics,consumer surveys,supplier relationship,trail menu etc can be used to validate our idea.
- Establishing an organic restaurant when the season is supportive and market is ready would lead better results.
- We continuously contact the supply chains:local farmers & distributors
and we also serve our consumers without any interruptions.
- There is no doubt that the organic food restaurant is one of the most lucrative businesses than compared to other food businesses. The concept of organic foods would attract people within no time and it will surely be a profitable idea.
Product Roadmap
What is a product roadmap and why it is important?
- A product roadmap is like a GPS for a company,showing the direction and milestones for developing a product or service
- It’s important because it helps align everyone in the company toward common vision,sets priorities,communicates plans.
How do you create a product roadmap for your business idea?
- we would start by defining our gals and vision
- nextly, we outline key elements like menu design,sourcing organic ingredients,implementing sustainable practices & marketing strategies and we also consider including timeline for innovations,staff training & menu launches
- we prioritize tasks,allocate resources effectively & regularly review and adjust the roadmap to ensure restuarant’s success in promoting organic, sustainable dining experiences.
What is an agile product roadmap?
- An agile product map is a dynamic plan that adapts to changes in real-time. It focuses on flexibility, collaboration & responsiveness to customer feedback.
- it allows for quick adjustments and iterations based on evolving market conditions, customer needs, and internal priorities.
- It helps team stay nimble and responsive in delivering value to customers efficiently.
Competitive Analysis
Direct/Indirect Competitors
THE RIVALRIES:
- HYD- MODHATI MUDDHA, FABCAFE
- INDIA- GO NATIVE,UBUNTU EAT
- INTERNATIONAL- THE PATIO TAPHOUSE, DAWG HOUSE.
Competitive Landscape: our organic restaurant’s landscape is a vibrant and growing community with a handful of established players setting the standard for wholesome food, new entrants innovating with fresh concepts and menus, consumers increasingly seeking nourishing options that align with their values and a shared goal of making healthy , sustainable eating which is accessible and delicious.
SWOT Analysis:
- STRENGTHS- unique selling point,creative menu & sustainable practices
- WEAKNESSES- HIGH OPERATING COST,SUPPLY CHAIN RISKS & COMPARATIVELY HIGHER PRICES
- OPPORTUNITIES- PARTNERSHIP WITH LOCAL FARMERS,GROWING DEMAND FOR ORGANIC FOODS, ONLINE PRESENCE & CERTIFICATION AND AWARDS
- THREATS: ECONOMIC DOWNTURNS,COMPETITION FROM ESTABLISHED RESTAURANTS.
Differentiating Factor of Your Business Idea:
- Unique menu offerings( blend of local flavors)
- ambience & atmosphere (infrastructure with use of wood,bamboo, natural lighting and outdoor sitting)
- certification and transparency (USDA organic certificate and labelling the menu ingredients)
- technological integration ( online ordering, mobile apps and social media)
Reviews
There are no reviews yet.