Spoonful 'A Spoon Full of Ingredients at Your Doorstep'

1. Computers and IT in Business
‘A Spoon Full of Ingredients at Your Doorstep’
The name of my business Model Idea is ‘Spoonful’. The tagline of my business
model is ‘A Spoon Full of ingredients at your doorstep’. This name relates to the
element that small is beautiful.
Spoonfulis about delivering ingredients to the students of O.P Jindal Global
University to cook meals in their rooms and get a taste of the home food that a
student misses the most while staying in a hostel. Delivering ingredients is not the
special aspect of the idea, delivering the exact or little more quantity of
ingredients and the delivery timings which are from8PM-2AMarethe special
aspects. There will be various kinds of meal pockets for ever cuisine with the
recipe like that of home. The student will pay a minimal amount for ordering a
meal pocketand can cook it any way they want.
How will I do it?
‘Spoonful’ will havea vastvariety of Meal Pockets fromvarious cuisines. I willset
up a place near the hostel wherethe employees will work to run the business
with my constantguidance. That place will havethe business’s inventory relating
to the meal pockets and that will also be the place where grofers willsend the
ingredients. The employees will make the ingredient box of the orders received
and come inside the college and deliver it to the respective hostel heads
responsiblefor further delivering it to the student’s door step. To ensurethe
proper preparation of the ingredient box (exact or little more quantity of the
ingredients) a supervisor willbe appointed that will be an expert in this area to
keep on check on every box according to the orders received. There will be times
wherethe student responsiblefor delivering the ingredient box can requestthe
customer student to collect it fromhis/her roomsince they all reside in the same
hostel (in case he/she is not well/ academic reasons/personalreasons). Since, it is

2. not possibleto haveingredients of all kinds all the time, data analysis and careful
observation will be done by me and the experts to observethe orders- which all
menu pockets recipes receive more orders, which less. This will help us to
maintain the inventory in a better manner as we will be keeping more ingredients
of the menu pockets that is ordered more and vice versa.
Example:
WHITESAUCEPASTA
Ingredients Quantity Price
1. Butter 2 tsp Rs 10
2. Olive Oil 2 tsp Rs 20
3. Chopped Garlic 1 tsp Rs 2
4. Corns 15g Rs 5
5. Carrot 50g Rs 5
6. Green Peas 50g Rs 9
7. Full Cream Milk 200 ml Rs 10
8. Dr. Oetkar Funfoods
Mayo
3 tsp Rs 3
9. Black pepper powder ½ tsp Rs 2
10. Penne Pasta 100g Rs 15
11. Tomatoes 20g Rs 2
12. Basil 5g Rs 2
13. Parmesan Cheese 10g Rs 6
14. Salt 2g FREE
Price= Rs 90 (inclusiveof all taxes). The firsttrial would be free of costto attract
customers till a limited period, to surprisethem with our services.

3. At Chicago Pizza, you get white saucepasta for Rs 120 which is not even cooked in
a way you like (personalexperience)
What’s the need? - Home food away from home.
In O.P Jindal Global University, students havecome fromall over India and even
abroad. There are only a limited number of food places wherestudents can order
fromand one will get bored of the same kind of every time. So, cooking a meal in
a way that one used to eat at their home in the hostel is every hostler’s wish
especially on the weekends. The college does not providestudents access to
vegetables, cooking oil, masala and other ingredients that are required to cook a
meal, which is why Spoonfulwill providestudents with ingredients and the feeling
of home food. I personally interviewed a few students in the girls hostel who are
fromMumbai, Pune, Lucknow, Bangaloreetc. if they havetried cooking a meal on
their induction during the weekend? They said yes, but that is all packaged food
or when a friend gets ingredients from Delhi specially which doesn’tlast for more
than 2 days even when kept in a fridge.
What problems will it solve?
There are students who haverefrigerators in their rooms to storefood during the
week. There are common refrigerators too but no one prefers to keep their food
there because it gets stolen by other students without anyonegetting to know as
there are no cameras to keep a check for that. Food items like milk, fruits,
vegetables etc. need to be stored in the fridgeto keep it fresh but everyone
cannot do that. Spoonfulwill solve problems like:
1. No problem of storing- having the exact number of ingredients to cook a
meal will then not requirestoring the food for further useas it will end
after the meal is cooked itself.
2. Convenience of time and effort- the convenience store inside the college is
far away froma few hostels and it takes time to buy ingredients, spoonful
will save time and effort by getting ingredients delivered at your doorstep.
3. HOMEfeeling-we are little chefs of our mothers; spoonfulwill provideyou
with ingredients and will make you feel like a chef again in a hostel.
4. No wastageof ingredients- in the college if someone has to cook a meal,
the students will have to buy the entire amountavailable in the

4. convenience storewhich results in wastageas it is used for the next 1-2
weeks at least. Spoonfulwill deliver you with the exact or even little more
(in case you waste) amount of ingredients that are required to cook your
meal.
5. Saves money- since, you will only be provided with the ingredients the cost
will be minimal and will savea student’s money (which is very important) as
there will not be the need to buy a box of butter if only 2 tablespoons are
needed.
6. Comfort- the delivery timings are 8PM-2AM, thesetimings are comfortable
for students as they are awakeat this time and are either studying or are
with friends. Another comforting factor is that the ingredients will be
delivered on the doorstep of the student by a student that will be part of
my team. Also during these timings mostof the food stores get shut and
students have to compromise on their food needs.
7. Variety- As said earlier also there area limited number of places from
wherestudents can order good food, but they are here for minimum 3
years and they wantvariety. Spoonfulhas food recipes of almost all food
items fromall cuisines.
8. Quality assurance-spoonfulwillbe in collaboration with grofers so the
quality of the ingredients will satisfactory and fresh.
Our Team
“Team is an organization that builds entrepreneurs”
Since, we havedifferent hostels for girls and boys in the university, therewill be
students delivering food at your doorstep on time by your hostel mates. In case
the following students are not available to deliver orders on a particular day,
there are alternatives.
1. Friend 1(SH2): Moksh Suri, 1st
year JSLH; ContactNumber- 9871108045
2. Friend 2(SH1): Veer Shetty, 2nd
year JSLH; Contact Number- 9910062145
3. Friend 3(SH): HarshitChauhan, 4th
year JGLS; Contact Number- 8810062143
4. Friend 4(SH7): Shubhankar Goel, 2nd
year JGBS; Contact Number-
8053999475

5. 5. Friend 5(SH6): Vaidik Dalal, 2nd
year JGBS; Contact Number- 7600629860
6. Friend 6(SB): ManviSharma, 1st
year JSIA; ContactNumber- 8140084650
7. Friend 7(SH5): ShambhaviThakur, 2nd
year JGBS; ContactNumber-
9861109046
8. Friend 8(SH3): RhythmMakkar, 3rd
year JSLH; ContactNumber-
8826215421
9. Friend 9(SH4): TanviGupta, 4th
year JGBS, Contact Number- 9711600222
10.Friend 10(OH): IshaaniGarg, 4th
year JGBS, ContactNumber- 9910066165
Business Model Canvas
Customer Segment
Will be targeting the students of O.P Jindal Global University especially the ones
who are fromoutside Delhi. This model is right now limited to one college only
but can be further extended for all hostlers and Pg students across Sonepat,
Haryana.
Value Proposition
 Feeling of self-made food- At home either our mother cooks food for us or
we ourselves makesomething of our choice. In the hostel the students
have to eat either the mess food or the food court (which everyoneis
bored of). By using the ingredients provided by Spoonfulthe students can
cook food according to his/her styleand feel at home.
 Variety of food items- A student of Jindal University can count on his fingers
the number of places from wherefood can be ordered fromthat is from
10-15 places delivering almostthe same kind of food. Spoonfulwill deliver
ingredients of a vastvariety of food items of different cuisines to satisfy the
student’s needs. The variety will vary fromPapdi chat to Biryani.
 Enhanced customer baseand loyalty
 Reducing effort of storing left over ingredients- Supposesomeonewants to
cook butter chicken and uses yogurtto cook it. ½ cup of yogurtis needed to
cook butter chicken so where will the student storethe left over yogurtif

6. he/she doesn’t have a fridge? Having the exact or little more quantity of
ingredients deliver by Spoonfulwill not require storing it for futureuse
 Stimulating a long-termhabit of comfortable food habits in the hostel-
These ingredients will also help to cook healthy food items as vegetables
and fruits would also be included in the meal pockets, to make the student
feel comfortableas the healthy options in the college are very limited.
 Availability of vastvariety at low prices- The cost of ingredients will be very
minimal as only the quantity required to make one dish would be provided.
Discounts will be given in the initial phaseand there will be subscription
packages and membership cards as well.
 Best quality ingredients and fresh- SinceSpoonfulwill be in collaboration
with grofers which is known for its quality, the standards of the best quality
will be maintained unlike the vegetables that students get fromDelhi that
gets spoiled on the way.
 Unlocking value through saving time, with accessibility and convenience-
The delivery timings of spoonfularefrom8PM-2AMwhen the convenience
storeand most of food outlets gets shut and so Spoonfulwill be accessible
during the odd hours.
 Fulfilling your stomach at night and help you study- Students stay awake
the entire night to study for their exams/assignments and they feel hungry.
I have experienced this problem whereI was hungry and wanted to cook
something to eat so that I can concentrate. I had the induction to cook food
but not the ingredients required. Spoonfulwill deliver you the ingredients
of the meal pocket you pick at your doorstep and help you to studying by
satisfying your hunger.
 Reducing wastageof food and savemoney- Taking the example of butter
chicken again, ½ cup yogurtwill be used for it. The student might not
require the yogurtfor the next 1 week and so the yogurtwould be wasted
which will also waste the money that was spent to buy it. Spoonfulwill save
your money by providing you with the quantity of the ingredients required
and not wasteanything.

7. Key Activities
 Raw Material arrangement- To makethe ingredient boxes, ‘Spoonful’
would require plastic zip lock of different sizes according to the quantity of
the ingredients to pack them. Boxes will also be needed to pack all the
ingredients in order to deliver to the students like this-
 Inventory management - Setting up of a place where the ingredients will be
stored is the mostimportant as that place will manage the inventory.
Employees will be working there to make the ingredient boxes according to
the orders of the customers.
 Setting up an administrative network across O.P JindalGlobal University-
The senior members of the college will be informed about the business in
case there is any issue that they have. Permission needs to taken fromthe
Vice Chancellor and the security office to let one of my employees enter
the campus during the delivery timings to deliver the packets of
ingredients.
 ID cards for workers to enter the campus from8PM – 2AM- Since,
permission will be taken from the senior authorities assuring them no
problems, ID cards willbe given to each employee that needs to enter the
campus at odd times to deliver the ingredient box to the hostels.
 Arranging transportfacility- Transportwill be a necessity to carry the
ingredient boxes to the college and delivering it to the respective hostels.
 Employing students as delivery helpers as parttime work- Providing door
step delivery at night can only be done by the students in the respective
hostels. There is a need to convince few students the benefits and the value
attached to do this work.
 Collaboration with grofers- Spoonfulhas a plan to collaborate with grofers
to ensure every kind of ingredient is available and is fresh.

8.  Providing exact amount and on-time delivery- Meal pockets of different
recipes needs to be created to know the exact amountand efficient
workforceto deliver on time.
 Ensuring quality standards- Thedairy ingredients will be stored in cold
storage. Fruits, vegetable, oil, masala etc would be stored in proper
containers.
 Marketing through socialmedia and word of mouth- Posters will be put in
every hostel, a page will be created on instagramand facebook to make
people awareof the service. People who order first5 meal pockets will
have to send a feedback so that other potential customers can be
informed.
Key Resources
 Capital- Setting up of a place to store the ingredients and for the employees
to run the day to day operations like making boxes, getting the ingredients
delivered fromgrofers.
 Human Resources- Employees will be employed to work at the storage
place to ensurethe quality of the ingredients and to preparethe
ingredients boxes. They will also deliver the boxes to the hostels. Then
students will be required to deliver and students who will deliver the
ingredients at the customer’s doorstep willbe the main resourceof
spoonful.
 Availability of ingredients- The employees in chargewill have to keep a
regular check in the cold storageand cupboards to ensurethe availability of
the ingredients.
 Brand awareness- Socialmedia will be used to make students awareof the
services as well as a formal email.
 Payment acceptance through all sources- Since, the order of the meal
pocket will be done on the website; the payment of the order will be
accepted in all forms like debit card, credit card, paytm, COD and others.

9. Channels
 Online order placement of pocket menu- The pocket meals will be
displayed on the official website of Spoonfulfrom wherethe students can
place an order.
 Delivery by workers to the hostels- Employees at the workplacewill
preparethe ingredient boxes and deliver the boxes to the student in charge
of delivering them to the respective hostels.
 Delivery by students to respective rooms- Delivery of the order will be done
by their own hostel mates, so the contact between is customer will be
direct.
 Marketing through socialmedia and work of mouth- The channel that will
be used for marketing and advertising would be on social media like
facebook and instagram, and through word of mouth.
 Feedback through reviews and surveys –There will be a review page on the
website and surveys would beconductafter some time to know the
problems and issues if any.
 After sales servicethrough customer assistancenumber- To file a complaint
due to non-satisfactory service, therewill be a customer assistancenumber
that will take note of everything and be careful.
Partnership
 Partnership with grofers- they will sell the entire quantity of ingredients to
us in bulk and spoonfulwill further sell in small quantities which will benefit
both sides.
 Partnership with a logistics provider service- Logistic provider would mainly
include the employees that will work atthe storageplace. It would also
include arrangement for the cold storageand other requirements to store
the ingredients in a proper manner.
Customer Relationships
 Automated services- The business willbe connected to their customers
through their website where they will know their preferences and will also
ask suggestions for moreand different food recipes.

10.  Assistancenumber for after sales- For after sales, to call for complaint,
there will be a customer assistancenumber to speak to the concerned
person directly.
 Personalas the delivery people are their hostel mates- The contact will the
person delivering the order is personalas the delivery helpers will be the
students itself who will get salaries for this.
 Online portals and surveys for feedback – For feedback, our relation with
the customers would be through online reviews and also by getting survey
filled by the users.
Cost structure
 Administrativeexpenses- The administrative expenses would include the
cost of buying the ingredients fromgrofers in bulk, also the costof the
plastic zip locks and the boxes to pack the ingredient to be delivered, the
salaries of the delivery helpers would also be under this. The salaries of the
employees will also be included under these expenses and are of sheer
importance.
 Technological expenditure- Technological expenditure would include the
cost that will be paid for the management of the website and for reviewing
the feedback for better performanceand improvement. This area would
also include salaries to be paid to the people making students awareof the
brand. Itwould also include the costrequired to be paid to the experts
doing the data analysis to make the business run moreefficiently in the
future.
 Logistical expenditure- Logistic expenses would be those of the posters and
payment and costs that will be incurred for delivering the ingredients to the
hostels like rickshaw/auto rent.
 Capital expenditure- The capital of this business is either renting or
acquiring a storageplace and arranging for cold storageto maintain the
quality of the ingredients. Capital expenditure would also include the
purchaseof transportfacility like car/scooty or scooter to deliver the boxes
to the hostels.

11. Revenue Structure
 Sale of menu pockets- Money received fromthe customers would be the
main revenue source.
 Subscription packages- If onestudentorders ingredients worth Rs1200 and
more, the student can avail one customized pocket recipe for 2 months.
Regular Customers can take a membership and get discounts and other
offers like Week’s special recipe for free.
Challenges
The major challenges that will be faced by ‘Spoonful’ would be:
1. Getting permission fromthe college to operate a business inside.
2. Being a studentfirst might come in the way of the proper functioning of the
business.
3. Students might not be available sometimes, but there will be alternative
people appointed.
4. The management of the inventory will be a challenge as the ingredients can
get spoiled anytime and cannot be wasted.
5. During the exams, hopefully the business would be running well, and that
period could be a challenge since the students themselves would be involved
in studying.
6. Getting permissions fromthesenior authorities to allow an outsider enter
the campus to deliver the goods to the hostel and working late hours can
also be a challenge.
7. Availability of all ingredients for every order might be a challenge sincethe
number of students on campus is huge.
8. Ensuring the exact quantity of ingredients in the ingredient box even under
the inspection of the supervisor in caseof large number of orders.
Risks
There will be days when there will not be enough orders to finish that day’s
ingredients which can lead to wastageof ingredients and wastageof money. A
blue ocean is being created by this business, which currently does not have any
competition since it is only limited to the college level. Later, in the future after

12. gaining the loyalty and the trustof the customers, the business can be expanded
to every hostel and pg across New Delhi imposing barrier to entry becauseof its
strong baseand satisfactory services.