The App

1. Best
Not To
Waste
The App

3. Overview
1. Each and Everyday, almost all the restaurants have lot of good,
unused food leftover, which they mostly throw away.
2. Also, at all the ceremonies and functions like wedding, Birthday
party, festivals lot of food is leftover which is ultimately wasted.

4. Company’s Goal
1.An App should be created which will connect such restaurants and
ceremony hosts with customers who are ready to buy the unused ,
good and leftover food at relatively low cost.
2.NGO’s such as Astha Shakti, FOOD FOR THE POOR, Akshaya Patra
serve the poor by providing food can be connected to such buyers
of low cost good food.

6. Competitors
Too Good To Go
Collaborators
Foodpanda, Swiggy, Zomato

7. Target Customers
1.Restaurants
2.NGO’s willing to feed poor
3.Late night foodies

8. 1.Only exchange of good and unused food.
2.Customer feedback should be awesome.
3.Reliable sources of food to ensure hygienic food.

9. Strategy
1.Cost of food should be relatively low like half or one-third of the
actual price since it is leftover.
2.Company gets cut on the deal.

10. Tactics

11. Publicity
1.NGO’s may help to publicise the app to fight for food saving.
2.Emotional quotient of helping the poor and saving food can be
used as an element to publicise.

12. Incentives
1.As the activity of buyer or seller increases the company commission
from its further deals will be reduced.
2.Additional offerings such as coupons or lesser commission pay to
company on crossing some threshold amount per deal.

14. Infrastructure
1.Company will be mostly managed by a coder team ,accounting
team and a marketing team.
2.A good NGO database and connect with NGO’s of the company
head is necessary.

15. Recap
1.Executive Summary
i)Overview
ii)Company’s goal
2.Situation Analysis
i)Competitors
ii)Collaborators
iii)Target customers
3.Goals
4.Strategy
5.Tactics
i)Publicity
ii)Incentives
6.Implementation
i)Infrastructure