Rasoda- Rent a Kitchen (Be Your own chef)

Presentation on rent a kitchen concept.

1. रसोड़ा
BE YOUR OWN CHEF

2. Introduction
Forecasting and Data Collection
Planning
Framework(Service Blueprint, SCOR, ABC,
KAIZEN)
Pricing Model
Conclusion
Future Scope
Contents

3. One thing that unites every student everywhere is the
dislike we have for our mess food. And who does not
miss their home food? Everyone wants to have a place
where they can have their favourite dishes in its
authentic style. So, we have come up with the concept of
a 'kitchen on rent' for students. RASODA in the centre of
campus life where every meal is a celebration and every
moment is savoured. Join us as we redefine dining on
campus.

4. Key insights:
44% of sample students are neutrally satisfied with the variety of food
options available on the campus.
About 89% would like to have an ‘Open Kitchen’ on the campus.
82% want ‘Open Kitchen’ to be accessible 24/7.
44% are in favour of the introduction of an ‘Open Kitchen’ would
enhance the overall dining experience on Campus. (highly satisfactory)
We floated the survey form to estimate the demand from students on this concept.
https://forms.gle/7CNF4ce73kZNzFQF7

5. % of people who liked the concept of ‘Open Kitchen’ % of people’s opinion on ‘accessibility’
% of people ‘s opinion on rent for ‘Open Kitchen’

6. 1.Infrastructure Setup:
Identifying a suitable location within the college premises for the kitchen.
A small kitchen area with 4 compartments for cooking.
Set up cooking stations with essential appliances, utensils, and safety equipment.
2.Service Offering
Detailed menu of available utensils, appliances, and ingredients.
Setting up transparent pricing models, including hourly rates, package deals, and membership options.
Special Requests: Allows students to request specific utensils or ingredients in advance, offering customization
and personalization.
3.Operational Procedures:
Developing standard operating procedures (SOPs) for equipment rental, usage, and return.
Training the staff on customer service, equipment maintenance, and safety protocols.
4.Marketing:
Launch targeted marketing campaigns using social media, posters, and college events.
Offer promotional discounts or introductory offers to encourage trial.

7. 5.Pantry menu updation:
Frequent updation on stock and items available on pantry so that students can decide on what dish they can cook.
6.Slot booking:
On the spot(if time slot available)
Mobile app booking(choose time slot)
7.Slot determination:
Slots are segregated based on length. 30min slot and 60min slot. Each slot has a gap of 20min.
Users can extend their slot upto 10min and 10min for cleaning the compartments.
8.Supplier management:
SRM: Establishing partnerships with reliable suppliers offering quality products at competitive prices.

8. Service
Blueprint
SCOR ABC

9. Service Blueprint
The service blueprint is an applied process chart which shows
the service delivery process from the customer's perspective.
SCOR Model
The supply chain operations reference (SCOR) model helps
businesses evaluate and perfect supply chain management for
reliability, consistency, and efficiency.
ABC
ABC classification is a ranking system for identifying and
grouping items in terms of how useful they are for achieving
business goals.

11. Plan
Source
Make
Supplier Management
Demand Planning
Resourse Planning
Procurement
PdtDi&D l t
Sales planning and demand forecasting with the survey data
Determine the number of kitchens available for rent, their capacity, and maintenance schedules
Maintain strong relationships with suppliers to ensure timely deliveries and address any issues promptly
Source quality kitchen equipment that meets safety standards and is durable for frequent use
Kitchen Setup: Ensure each kitchen is equipped with essential appliances, utensils, and safety equipment
Cleaning & Maintenance: Implement regular cleaning schedules and maintenance checks to ensure kitchens
are in optimal condition for rental
Quality Control: Establish quality standards for kitchen cleanliness and equipment functionality

12. Deliver
Return
Enable
Reverse Logistics
Technology and Infosystem
Order Fulfilment(QA)
Customer Service
Feedback
PdtDi&D l t
Booking system that allows students to easily reserve kitchens, check availability, and make payments through SWD
Offer support services to assist students with booking queries, technical issues, or any other concerns
Organisational Capabilities
Cancellation Policy: Establish clear cancellation policies and procedures to manage cancellations effectively
Evaluating and improving the overall rental kitchen process based on feedback and performance metrics
Implementing solutions to our app in order to streamline operations, such as booking management systems,
inventory tracking software, and customer feedback system
Cultivating a culture of continuous improvement and innovation within the rental kitchen organization

13. INVENTORY MANAGEMENT
PhaseⅠImplementation
PhaseⅠ
Implementation
Continuous
Review System
Periodic
Review System
Monitor Inventory
Level
(Reorder once the
reorder point is
reached)
(Restock to
desired/target levels)
Check inventory &
order at regular
intervals
Non-perishables
which include Main
food ingredients
(Dal, Rice, Flour,
Maggie, etc)
Perishables
(Milk products,
Eggs, Bread,
Vegetables,
Fruits)

14. Continuous
Review
System Periodic Review
System
A B C
Pantry essentials for
the most frequently
prepared dishes in
the top 20%.
The essential pantry
ingredients for the
subsequent 30% of
frequently prepared
meals.
Pantry for the
remaining 50% of
the dishes cooked
by the students.
Phase Ⅱ Implementation: By documenting all prepared dishes and ordered pantry
items for 3-4 months, we'll be forecasting the future demand and transition relevant
items from continuous review system to the ABC framework.

15. Since our concept of Kitchen on rent is one of a kind and we were not able to find any
data on it. We will rely on the data we gather from our operations we this concept comes
to life and improve our operations accordingly.
Opportunities for
improvement
Plan and Implement
Changes
Review & Evaluate
Results
Feedback Collection
Waste Identification
Prioritize
Improvement
Implement Changes
Training
Performance
Metrics
Feedback Loop

16. All the prices mentioned are yearly prices (10
working months).
In best case scenario we have hired 3 crew
members and for the worst case scenario
only 2 crew members are hired.
Miscellaneous expenses include cleaning
expenses, expenses of raw materials etc.
Total equipment cost include all the
utensils, gas stove etc
Legal fees, taxes have been ignored for
simplicity
We are only taking Rental fee as our
source of revenue for now. Revenue
generated from pantry will be considered
in the coming future.

17. Interpretation drawn from this graph is that
break even for our Pricing model lies between
INR 57 and INR 60.(exact value ~ INR 59) for best
case scenario where our shop will work for 10
hours daily
Interpretation drawn from this graph is that
break even for our Pricing model lies between
INR 72 and INR 76.(exact value ~ INR 75) for
worst case scenario where our shop will work
for only 6 hours daily

18. Enhanced Student Satisfaction:
Providing students with the
opportunity to cook their
favorite meals in their preferred
style can significantly improve
their overall satisfaction with
the food options available on
campus.
Skill development:
Cooking can be a valuable life
skill. The program could offer
workshops or resources to
help students learn basic
cooking techniques and meal
planning.
If we are able to implement
an open kitchen on campus at
24X7 Availability can benefit
the students at any time.

19. 1
Expand Menu
Offerings
2
Efficient
Cooking
equipments
3
Integration of
cutting edge
Technolgy
4
Expansion of
Services
5
Sustainability
Initiatives

20. Google form : https://forms.gle/7CNF4ce73kZNzFQF7
Excel sheet :
https://docs.google.com/spreadsheets/d/1OXL7oT2yiZ2
UwcfzEbSs1anNnMHzK0B1DIH6TdiqE2g/edit?
usp=sharing

21. 2023H1540826P SAGAR JAIN
2023H1540828P YASHRAJ KESHARI
2023H1540829P ARYAN SRIVASTAVA
2023H1540830P R S PRERANA
2023H1540831P AYUSH ADHIKARI
2023H1540832P
KANNAIAHGARI
SAHITH
THANK YOU
GROUP-5