Create presentation for your new business.

2. MUMBITE..
Eat while you travel.

3. SEGMENTATION
 Segments must be identifiable- for ease of
measurement.
 Segments must be accessible by
communications and distribution channels
 Segments must be substantial so as to be
profitable
 Segments must be durable to maintain stability

4. OUR CUSTOMER SEGMENT
 High appetite Rich Urban Professionals(HARUP)

6. JOINTS BEING FOCUSSED FOR THE MUMBITE
EXPERIENCE
 Old School Seafood Thrillers-
Konkan Café: Best fine-dine option
 Apoorva, Excellensea
Chicken tikka rolls @ Bademiya
 Bhel puri @ Sharmajee's and Badshah's
 Kheema Pav @ Olympia Coffee House
 Channa bhatura @ Cream Centre
 Crab @ Mahesh Lunch Home
 Juices and milkshakes @ Bachelorr's
 The Bombay sandwich(Mafco)

7. JOINTS BEING FOCUSSED FOR THE MUMBITE
EXPERIENCE
 Udipi- Café MADRAS
 Street Food-Swati Snacks, in Tardeo
 Kailash Parbat COLABA and ofcourse
 Elco Pani Puri Centre
 Expensive dining- Taj palace
 Moderate- Delhi Darbar
 Jewel of India
 Panchvati Gaurav thali (Gujarati)
 Chetana for (Marathi)
 Pav bhaji @ Sardar's
 Kebabs @ Sarvi
 Vada Pav @ Anand

8. DIFFERENTIATION CAN BE ACHIEVED ON:
>> Product attributes
>> Service factors
>> Image of the product/brand (to be gradually
created)
lmportance:
>>Non-price-sensitive segment centric product.
>>Experience should be the differentiator.
>>Food safety prime importance.
>>leverage gastronomy with an eye to
sustainability

9.  The product is the basis of Food Tourism.
 Therefore,what heritage resources and natural
resources we are going to convert into tourism
products that make it possible to identify this
territory.