Conclusion

Draft | 2

GRAB AND GO – DRAFT PROPOSAL

Bhargav Patel -1919442

Bindiya Gandhi-1919628

Harmanpreet Kaur -1919143

Ritika -2010194

Zhran Varghese -1917925

Jaspreet Kaur -2011243

UNIVERSITY CANADA WEST

MGMT 601 -01: STRATEGIC MANAGEMENT

PROF. SHERRY CAMPBELL

24 AUGUST ,2021

INTRODUCTION

All organizations that work operating nat a large scales want to reduce the processing time and deliver more quality of services and products in a competitive market. Human patience has decreased to a few minutes to receive a service on hand and a few days to receive an overseas product. This all is possible due to the startup era that has allowed us to work synchronously to reachrespond to the demands of people. At the same time there is a class of people that is emerging who are makingto make a positive impact on the world rather than just doing business and generating profit revenue. This entity of businesses is referred to as exponential organizations or ExOs. Search class helps to collaborate the organizational attribute with that of technology to manage the abundance that has the possibility to scale exponentially means skyrocketing trends in the matter of a few months.  Comment by Sherry Campbell: This doesn’t make sense Comment by Sherry Campbell: This doesn’t quite make sense

The key factor was to reduce the cost of supply and demand via online marketing with the viral loop. We are introducing an external startup that shall be under the main organization Google. This is to keep the DNA structure of the company immune. However, the technology aspect will still require the production of a website under supervision. The target of the model ‘Savinner ’ - save it for dinner is to raise awareness regarding the sensitive topic of food wastage with the demand of quality products for low-i income individuals. It feels disrespectful to know that the food which is cooked at large scale in some kind of restaurants is thrown into garbage by the end of the day as it cannot be left overnight to consume the next day. The participating restaurants and food chains can help the low-income people by delivering the end of day salesfood at a low price. Comment by Sherry Campbell: This doesn’t make sense Comment by Sherry Campbell: Be clearer, needs rewording

KEY OBJECTIVES

The purpose of our edge initiative is to providegive the basic necessity for someone who has no time to prepare from the start and cannot afford to eat expensive and still allures for the quality of product. To reduce the food waste from restaurants and generateing revenue for restaurants as well as for the company. For instance, every day when restaurants shutclose for the day, they are left with some uneaten food that goes into the garbage dump which in turn produces methane that affects the fertility of the soil.  If a restaurant is not able to sell their breakfast items by 12 PM they can upload the rest of the food on the app for half price. And this way students who are struggling with money or a low-income employeeindividual can have their lunch at a cheap price with the same quality and standard of food. Or in the case the restaurant is about to close in one hour, but their sales were not so great that day and a lot of fresh items are still present. T they can update on the app that they have five plates of certain items for half the price available from 10 PM to 11 PM. TheFor persons where for whom the time of meal does not matter, what matters is the quality of food, and the amount can pick up the item from that particular restaurant during their closing hours or maybe half an hour beyond that. In this way the restaurants wouldills not have to prepare anything and cancel the already prepared meals while using the vegetables and raw material already available.  Comment by Sherry Campbell: unclear Comment by Sherry Campbell: incomplete sentence Comment by Sherry Campbell: hard to make sense, needs rewording

Studies show that 11 million tonnes of all food produced in Canada goes to landfills (Canada, 2019). The start-up business will aim to provide consumers and restaurants a platform where restaurants can sell their uneaten food at discounts to consumers and save food from dumping. The customers will have the option to choose their preferred food from the available foods. The name of the Edge initiative would be “Grab and Go”. The key objectives of establishing a start-up transformative organization are as follow:

·         To reduce food waste in BC

·         To provide accessible food options specially for immigrants and low-income individuals

·         To increase awareness of people about food wastage 

·         Silent market of these restaurants canto generate revenue 

TRENDS AND ISSUES

LEVERAGE AN EXPONENTIAL TECHNOLOGY

The technology used here is going to be an app that works like the app for Sskip the Ddishes or Ddoordash. Restaurants can register an account in the app. The app functions on the same algorithm as delivery apps. Initially, their Ggoogle review and ratings would be taken into consideration. Comment by Sherry Campbell: good

Once a restaurant can forecast and identify that they are not able to sell the expected quantity, leading to wastage, they can use the app to market their excess food and sell it at a lower price to customers and businesses that are willing to purchase their food items. There would beis a vast amount of technology that can be used for developing this app. Some technologies include: HTML5, Google Analytics, jQuery and various AI analytics.

RESEARCH STARTUPS AND BUSINESS MODELS

PROBLEMS / SOLUTIONS

Problem: The restaurants will be reluctant to join as they will have less revenue than the actual cost of products.

Solution: It is obvious that the businesses set up wishes to getachieve maximum profit. We shall clearly explain to them if they are reluctant to join this kind of movement, they can do this after hours o. Once the working hours of restaurants are about to end and official dine-in is closed. Instead of throwing away the salefood they couldan post it on the website and in this way they can also promote their restaurants. In case a customer using the app likes the particular item they can reserve it for pick up. At the same time, they are making a positive impact by promoting sustainable services. Anyway, the staff is present for wrap up - so why not use that time for society after such a great sale the whole day.  Comment by Sherry Campbell: Needs to be clearer

Problem: Will it affect the overall sales of the restaurant by opening such a window after hours?

Solution: Iit is the choice of restaurant to sell their products and what kind of items or packages they wish to sell. This may Which would not be the same every day depending upon what kind ofthe items with has high sales and low sales. It is an independent choice for restaurants to open the window for the public or not operate at all for a day. 

Problem: How is the revenue system going to work? 

Solution: Oour main initiative is to help the society and keep the app running. As a startup company we should not charge anything to the restaurant as they are already providing the food at half a price or even lower. As the intermediate or we shall take a commission of a few cents per order. SAnd some restaurants can even create a premium profile where the customers would have to pay a monthly fee to assccess the food from these high-value places. After all, we need revenue to run the startup successfully.  Comment by Sherry Campbell: Why? Comment by Sherry Campbell: This doesn’t quite make sense, needs rewording Comment by Sherry Campbell: Be clearer

Problem: What if a certain restaurant does not wish to work for a day or a week? 

Solution: As a company we cannot make it mandatory for the participating restaurants to workprovide food products every day. However, this would be a condition when they sign up for the app to at least present five variations of food items in a period of 72 hours. The reason being we are providing them with free marketing and helping them make a few bucksadd revenue instead of nothing butdisposing of food in garbage.

ExO CANVAS

BUSINESS MODEL

REFERENCES

Canada, E. A. C. C. (2019). Taking stock: Reducing food loss and waste in Canada - Canada.ca. Government of Canada. https://www.canada.ca/en/environment-climate-change/services/managing-reducing-waste/food-loss-waste/taking-stock.html

Lunden, I. (2020). Mette Lykke on food waste and building a big startup on a big idea. Techcrunch. https://techcrunch.com/2020/09/15/mette-lykke-on-food-waste-and-building-a-big-startup-on-a-big-idea/  

O’Hear, S. (2017). Winnow raises further $7.4M for its smart kitchen tech that reduces commercial food waste. Techcrunch. https://techcrunch.com/2017/10/22/winnow-raises-further-7-4m/

Shieber, J. (2020). Shelf Engine has a plan to reduce food waste at grocery stores and 12 million in new cash to see. Techcrunch. https://techcrunch.com/2020/07/21/shelf-engine-has-a-plan-to-reduce-food-waste-at-grocery-stores-and-12-million-in-new-cash-to-see-i/