2. Logistics

3. Cleanliness

5. Good corporate citizenship and supporting the development of the society and community

7. Office gate service by UPMA HOUSE Mobile vehicle

8. Delivery service within 30 min from the UPMA HOUSE hub

9. UPMA HOUSE also offers party catering service through the UPMA HOUSE Vehicles

10. Usage of different vehicles depending upon the size of the orders

12. Usage of UPMA HOUSE Autos for order of 10-30 members(Office-gate-service and Call-kitchen-Service)

13. UPMA HOUSE Bikes for Direct order delivery

14. UPMA HOUSE vans for orders of above 30 people

15. Free delivery service

16. Call-Kitchen-Service

19. Major IT hubs in India

21. Kitchen just a call away

23. Andhra Upma

24. Aalu Upma

25. Gobi-Mutter Upma

26. Butter Upma

27. Kaju Upma

28. Paneer Upma

29. Masala Upma

30. Carrot Upma

33. Button idly

34. Sambar Idly

35. Tamil Idly

37. Button Vada

38. Sambar vada

43. Radio ads

44. Buzz marketing

45. Hoardings in Hitech city, Gachibowli, Madhapur

46. Promotional camps like Food festivals, IT professional cooking camps and in In-Orbit Mall

48. Four experienced cooks

49. Six helpers with knowledge in cooking

50. Six-on-the-go helpers with driving experience

51. Six delivery boys with bike riding capabilities

52. Five ground staff

53. Two accountants and two supervisors

55. Upma House transport vehicles like Remodelled ‘Force’ Vans, ‘Tata ACE’, ‘Mahindra Pick up’ and bikes.

56. Kiosks, tents and chairs

57. Uniforms for employees

58. Advanced kitchen equipment and cookery items for UPMA HOUSE hub and vehiclesProcess –<br /> <br />Process for delivery of food:-<br /> <br /> <br /> Process for Call-Kitchen-Service:-<br /> <br /> <br />SWOT Analysis:-<br />Strengths-<br /> Early mover advantage in Specialized varieties of UPMA<br /> Early mover advantage in delivering meals, breakfast and snacks<br /> Wide variety of menu items<br /> Cost competitiveness through distribution/hub system and thereby saving costs of standstill restaurant<br />Weakness- <br /> Loss due to perishable nature of products<br /> <br />Opportunities-<br /> Increased attention towards Readymade/Ready to Eat food items<br /> Increase in incomes and insufficient time to cook<br />Threats-<br /> Municipality permissions<br /> Fear of increasing petrol, diesel prices<br /> Political uncertainities<br />Cost estimation:-<br /> Capital cost (includes Hub and vehicle costs) – Apprx. 25-35 lacs<br /> Advertising expenses – 5 to 10 lacs<br /> Total cost estimation – 30 to 40 lacs<br />Expected Turnover:-<br /> Daily 500 people * Average price of Rs. 50 = Rs. 25,000<br /> Annual turnover = 25,000*30*12 = 90 lacs<br />Break even expected to reach in a year<br />Strategies:-<br /> Distribution of Privileged cards<br /> Use of Advanced IT systems. <br /> Initially to be started in Hyderabad<br /> Plans to expand in Bengaluru<br /> Future expansions to Pune and Chennai<br /> To grow as a complete food service and facility management organization in future<br />LOGO:-<br /> <br />******<br />