Foodlicious

.
Food Corporation

www.foodlcs.com
 PANEL OF
FOUNDERS

AMAN KUMAR TULENDRA SUNIKSHA PATEL

SINGH CHANDRAKAR
21BCE10536 21BCE10968 21BCE10497
EXECUTIVE
SUMMARY
Foodilicious is a food catering
service centered around the
colleges in India, started by a
community of food enthusiasts
with a goal of providing hygienic
and quality food to the university
students across the country.
 MARKET ANALYSIS
• Poor quality of the mess food is poor and unhygienic in most of the colleges in
India.
• Various surveys highlight that the cooking environments in the most mess are
unhealthy.
• This leads to serious illness among
students.
• Students tend to get bored with the same menu
every week Rating of mess food in India*

*as per a survey conducted in Pune

IDENTIFYING OPPURTUNITY
● The number of colleges are increasing day by day.

● Starting from new, growing campuses.

● Once established, will aim for well developed and popular

colleges.
● Instilling qualities like experience and leadership in
students by involving them into this business.
 PERSONAL
INITIATIVE
• Providing healthy, tasty and hygienic food

• Flexible time system

• Online ordering and delivery

" Give them quality.

www.foodlcs.com That's the best kind of
advertising. "
FEASIBILITY STUDY AND BUSINESS DECISION

Operational
Scheduling
Economical
Technical
OPERATIONAL FEASIBILITY

• Adressing a Broad and diverse set of problems

associated with mess around the country
• Technology driven approach
• Health-Centric approach
• Developing student friendly ecosystem
• Deploying student driven feedback system
ECONOMICAL FEASIBILITY

• AI Implementation in finanace management

• Developed Future proof strategy to tackle situations
like natural disaster.
• Financial Assistance from Ministry of food
processing industries for demand driven R&D Work
and standardization of various factors.
• Company Insurance.
SCHEDULING FEASIBILITY

We can start giving our services in less than 2 months,

one of the fastest in our industry
• Permissions from College authority and Paperwork- 20
Days
• Staff Recruitment - 15 Days
• Staff's Uniform, Utensils, cutleries, Serving trays etc- 6 Days
• Purchasing Technological Equipment- 5 Days
• Transportation and Setup- 7 Days
TECHNICAL FEASIBILITY

• Hiring Skilled chefs after carefull interview

• Stablishing effective supply chain for high quality grain and spices.
• Applying effective Social engineering (Ex: Food Cops) and Technical
Engineering (Ex: Application for Reward system)
• Maintaing and Educating Staff about proper Hygenince around mess
and using high-quality floor cleaners
• Using Effective insect killers from entering mess vicinity and kitchen
• Deploying Advance Water filters and Dish washers, ensuring health
SMART INNOVATIONS

• Healthy Superfood
• Cuisine Variety
• Reward System
• Token System
• Flexible Timing
• Smart Applications
•
BARRIERS, RISKS AND
UNCERTAINITIES

• Raw Material Supply

• Establishing brand vision

• Financial
• risks
Binding with the college rules
BARRIERS, RISKS AND
UNCERTAINITIES

• Networking
2. Timeliness
3. Quality
4. Pandemics and disasters
FUTURE

• To provide our services globally

2. Collaboration with like minded business communities
3. Keeping updated with technological advancements
4. Introducing new cuisines in our menu
Thank You.