1) The business model idea is called "Spoonful" and will deliver ingredients to students at OP Jindal Global University for them to cook meals in their rooms. 2) Spoonful will offer various meal pockets from different cuisines containing recipes and the exact ingredients needed. Students can order meal pockets and have the ingredients delivered to their doorsteps between 8PM-2AM. 3) Spoonful aims to solve problems like no need for storage, convenience, and saving money by delivering just the right amount of ingredients for students to cook themselves.

1. COMPUTERS AND IT IN BUSINESS
‘A Spoon Full of Ingredients atYour 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.
The business model idea basically relates to satisfying the needs of
the students of O.P Jindal Global University, Sonepat by providing
them comfort and charging minimal cost for it.

2. Business Model Idea
• Spoonful is 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 from 8PM-2AM
and the door step delivery are the 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 pocket and can
cook it any way they want.

3. How will the Business Model work?
• ‘Spoonful’ will have a vast variety of Meal Pockets from various cuisines so I will set up a place
near the hostel where the employees will work to run the business with my constant guidance.
• That place will have the business’s inventory relating to the meal pockets and that will also be
the place where grofers will send 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 responsible for further delivering it to the student’s
door step.
• To ensure the proper preparation of the ingredient box (exact or little more quantity of the
ingredients) a supervisor will be appointed that will be an expert in this area to keep on check on
every box according to the orders received.
• Since, it is not possible to have ingredients of all kinds all the time, data analysis and careful
observation will be done by me and the experts to observe the 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.

4. Example: White Sauce Pasta
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
(inclusive of all
taxes).The first
trial would be
free of cost to
attract
customers till a
limited period.

5. What Problems will it solve?
• No problem of storing
• Convenience of time and effort
• HOME feeling
• No wastage of ingredients
• Saves money
• Comfort
• Variety
• Quality Assurance

6. OUR TEAM
• Friend 1(SH2): Moksh Suri, 1st year JSLH; Contact Number- 9871108045
• Friend 2(SH1): Veer Shetty, 2nd year JSLH; Contact Number- 9910062145
• Friend 3(SH): Harshit Chauhan, 4th year JGLS; Contact Number- 8810062143
• Friend 4(SH7): Shubhankar Goel, 2nd year JGBS; Contact Number-
8053999475
• Friend 5(SH6): Vaidik Dalal, 2nd year JGBS; Contact Number- 7600629860
• Friend 6(SB): Manvi Sharma, 1st year JSIA; Contact Number- 8140084650
• Friend 7(SH5): Shambhavi Thakur, 2nd year JGBS; Contact Number-
9861109046
• Friend 8(SH3): Rhythm Makkar, 3rd year JSLH; Contact Number- 8826215421
• Friend 9(SH4): Tanvi Gupta, 4th year JGBS, Contact Number- 9711600222
• Friend 10(OH): Ishaani Garg, 4th year JGBS, Contact Number- 9910066165

7. Business Model Canvas

8. Customer Segment
Will be targeting the students of O.P Jindal Global
University especially the ones who are from outside
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.

9. Value Proposition
• Feeling of self-made food
• Variety of food items
• Enhanced customer base and loyalty
• Reducing effort of storing left over ingredients
• Stimulating a long-term habit of comfortable food habits in the hostel
• Availability of vast variety at low prices
• Best quality ingredients and fresh
• Unlocking value through saving time, with accessibility and convenience
• Fulfilling your stomach at night and help you study
• Reducing wastage of food and save money

10. Key Activities
• Raw Material arrangement
• Inventory management
• Setting up an administrative network across O.P Jindal Global University
• ID cards for workers to enter the campus from 8PM – 2AM
• Arranging transport facility
• Employing students as delivery helpers as part time work
• Collaboration with grofers
• Providing exact amount and on-time delivery
• Ensuring quality standards
• Marketing through social media and word of mouth

11. Key Resources
•Capital
•Human Resources
•Availability of ingredients
•Brand awareness
•Payment acceptance through all sources

12. Channels
•Online order placement of pocket menu
•Delivery by workers to the hostels
•Delivery by students to respective rooms
•Marketing through social media and work of mouth
•Feedback through reviews and surveys
•After sales service through customer assistance number

13. Partnership
•Partnership with grofers
•Partnership with a logistics provider service

14. Customer Relationships
• Automated services
• Assistance number for after sales
• Personal as the delivery people are their hostel mates
• Online portals and surveys for feedback

15. Cost Structure
•Administrative expenses
•Technological expenditure
•Logistical expenditure
•Capital expenditure

16. Revenue Structure
•Sale of menu pockets
•Subscription packages