The Chef Connect application conducted 75 interviews to validate their hypothesis regarding home chefs and customers seeking rare ingredients and authentic meals. The feedback revealed a need to pivot the business model to focus on professionally inclined chefs and young adults, while eliminating delivery and ingredient sourcing. The target demographic shifted towards adventurous eaters and aspiring chefs, emphasizing a connection to enhance cooking skills and explore diverse cuisines.

1. Chef Connect Application:
Interviews Completed:
39 initial + 36 MVP
Total: 75
FoodXotic
Please your Palate
MIS HORT MIS MIS MIS

2. Initial Proposition

3. Our Initial Hypothesis
The test:
We believe that home chefs will use our app to acquire rare ingredients and
connect to a customer base.
We believe that customer will use our app to reach chefs who cook athinitic
meals, and they will purchase items and foods that are hard to find or too
expensive.
What will it look like:
Broker Home Chefs and Customers (us being the middleman); get native
foods/ internationals who want food from home; specialty foods; delivery

4. Customer Discovery Story
Initial interviews: 39 (22 chefs+ 17 customers)
Who we talked to:
● Home chefs, bakers, inspiring chefs
● International students, non-international students, non
students

5. Chef Feedback
What we learn:
We were wrong!
Surprise!
● Home chefs didn’t want to be
professionals
● Aspiring chefs and Bakers were
interested
● Chefs didn’t need ingredient middle
man

6. Customer Feedback
What we learn:
We were right and wrong
Surprise!
● International didn’t need to buy home
food
● Cook it themself; can go home
● Older folks can cook themself and not
interested in trying new foods
● Interest in trying new foods
● Didn’t care for delivery

7. Results...
Pivot
Changing our Value Prop and Customer Segment
Too many businesses at once (mentor feedback)

8. The Pivot
Pivoted to :
● Professionally inclined chefs
● Financially stable young adults
● Focused only on connecting chefs and
customers, no delivery or ingredients
● FDA Regulations
● Elimination of home kitchens

9. Pivoted Business Value Canvas Akanksha
CHEFS:
- Middle age and
Young Adults
(18-35)
- Professionally
inclined
- Home chefs
CUSTOMERS:
- All nationalities
- Both M and F
- Age - 18 to 35
- Food lover
- Open to
experiment
CHEFS:
I believe professional
or aspiring chefs who
cannot afford to open
their own
establishment will use
our service to build
brand and reach
customers
CUSTOMERS:
I believe customers
who are looking to
experiment with
cuisine will use our
service to find chefs.
-Delivery Service?
-Direct Supplier: Ingredients?
2) Indirect: Web-Site/Mobile App
-Kitchen area and maintenance costs
-Finance & Marketing team
-Cooking Equipment
-Food Licence costs
-Rental Space
-Advertisements

10. Pivoted Value Proposition canvas
“People who want to expand their cooking skills to professional or expert
level would be able to find the right set of customers who crave for
authentic food and trustworthy chefs”.
Chefs: Professional, home chefs, aspiring chefs
Customers : All nationalities who are open to experiment and try new variety of
food
Youn
g
adults

11. New Hypotheses
Chefs :
● Ambitious
● Professionally
inclined
Customers who
want:
● Variety
● Native food
● International
food
● To experiment
Connecting
“People who want to expand their cooking skills to professional or expert level
would be able to find the right set of customers who crave for authentic food and
trustworthy chefs”.

12. TAM, SAM, Target Customer

13. Customer Archetypes
Chef
● Age:18 -35
● Male or Female
● Regular Job During the day.
● Professional Interest / Baker
Customer 1:
● Age: 18-25 years
● Male of Female
● Young Adults Mainly students
Customer 2
● Age 27 - 35
● Male or Female
● Professional Young Adults
● Afford Premium Prices

14. Desired Features for the MVP

15. MVP:Website
https://foodxoticcca.wixsite.com/mysite

16. MVP Chef Feedback Scorecard
Home Chef Liked MVP Wanted more
features
Likelihood of use Total
CHC 4 5 3 12
CPA 3 5 3 11
PC 3 4 5 12
PC 4 5 5 14
CPA 4 4 4 16
CHC 2 0 2 4
CPA 4 5 3 12
CPA 5 5 5 15
Casual Home Chef(CHC), Chef with Professional Aspirations(CPA), Professional chefs(PC).
Scale: 1(lowest)- 5(Highest)

17. Chef Feedback

18. Number Gender Excited Urgent Need Impact
Likelihood of
Interest Total
1 M 2 1 2 3 8
2 F 3 2 3 3 11
3 F 4 3 3 4 14
4 F 3 2 2 3 10
5 F 4 2 3 3 12
6 M 2 1 2 2 7
7 M 3 1 2 2 8
8 F 2 1 2 3 8
9 F 4 2 2 5 13
10 M 4 2 3 4 13
11 M 4 1 2 4 11
12 F 2 2 2 2 8
13 F 4 2 3 3 12
14 M 4 2 3 3 12
15 M 4 3 2 4 13
16 F 3 2 2 2 9
17 M 2 2 2 2 8
18 M 4 1 3 5 13
19 M 3 2 2 3 10
20 M 4 2 1 2 9
21 M 5 1 3 4 13
AVERAGES: 3.333333333 1.761904762 2.333333333 3.142857143 10.57142857

20. Other issues
FDA regulations
Interest Inconclusive
Finalizing Target Customer
College Students: 15-25; ‘competitive rate to fast food’
Older: pay more; competitive rates

21. Conclusion
No-go currently
● College students won't pay enough
● Tweak MVP and Customer Demographic
Team : we’d need more people
● Paralegal
● Accountant

22. Thank You

23. Questions