JAGSoM cafeteria 2.

0 (Group-1, Sec A)

Team Members-
Aaditya Prabhu M
Diganta Dey
Kritika Rajiwal
Shubhangi Gauri
Shivam Seth
Vision- To critically analyze the existing canteen of JAGSoM
and set up a new canteen plan for the long-term benefit of the
students.

Mission- To provide affordable, tasty, and nutritional food

with services available on weekends at a profitable margin.
Our Goal:
•To introduce new delicacies on the menu as compared to the
previous list.
•Introducing advanced safety measures to avoid any happening of
potentially hazardous meals/food.
•Intake of students increased by 25%, therefore meals to be
increased to meet the requirement.
•Provision of basic food
•Packaged food products made available in the cafeteria.
Requirements for a revamped establishment:
• Approx. 2000 sq. ft of floor space for construction.
• 10 skilled personnel (working as 10 in one time batch).
• Sufficient cutlery provision.

STRATEGY
1) Location- We have selected a new location near the startup
foundry. Though it has less space as compared to the existing
canteen, the lucrative location near stairs opposite to the
computer lab will give it an edge.
➢ 50% of the students make use of these stairs to reach out of the
cafeteria.
➢ Also, it is located nearby the college’s main entrance and
reception area for easy access to the staff and students.
 2) Food -

➢ We are focusing on the accessibility of food. In the new cafeteria, packaged

food should be served at flexible timings. Basic food for ill students will be
provided at a reasonable cost.
➢ Aiming to provide food on weekends to make it easily accessible for
students having extra classes on the respective days.
➢ In our short-term plan, we are focusing on the sitting arrangement
especially to utilize the vacant space. It helps to reduce the crowd at
lunchtime.
➢ Lining up of refreshment service (tea/coffee) for students as well as staff, in
between classes.
 ALTERNATIVE

▪ For Cafeteria 2.0 we can establish on 2nd floor so that

services can be easily accessible to staff and students above
2nd floor.
▪ 50% of food items in a meal remain fixed for 6 days a
week, while the other 50% keeps changing according to the
availability of resources.
▪ Meal services should be restricted to 6 days a week as there
is a possibility of wastage of food.
 What we have decided
We are going with the establishment of the Cafeteria near the Startup Foundry
due to the reasons listed below:
Location
➢ The cafeteria cannot be constructed on the 2nd floor due to the difficulty
being faced in carrying a huge number of raw materials, right up to the
respective floor.
➢ The new cafeteria also serves as a disadvantage for the students as they may
find it problematic to concentrate, keeping in mind the noise caused due to a
functional kitchen service.
Food
➢ The food is going to be served 7 days a week.
➢ In order to avoid any food wastage, complete information will be taken one
day prior from the management, regarding the number of students that will
be attending classes on Sundays.