Fleming College Toronto

Subject – Applied project

Professor: Ritu Bagdai

Submitted by- Parampreet Kaur (FC1000870)

Rishabh Rishabh (FC1006224)

Manpreet Kaur (FC1007182)

Kunal Grover (FC1006586)

Gursimran Singh (FC1009882)

BUSINESS -- INDIAN FOOD HUB
An Indian food truck located near college streets often offers a variety of traditional
Indian dishes in a mobile setting, catering to the busy schedules and diverse tastes of
students. Here's a quick overview:

1. Menu: The food truck will likely offer a menu of popular Indian street foods like samosas,
pakoras, chaat (savory snacks), meat grill kebabs and various curries. These meals are often
prepared fresh on the truck and served hot to customers.

2. Type: Menus may also include a variety of options to suit different dietary preferences,
including vegetarian and vegan options. There may be customizable meal options so customers
can choose proteins, sauces, and side dishes.

3. Price: With its close proximity to University Street, the food truck will likely offer affordable
options to appeal to students on a budget. Prices are generally lower than table service at Indian
restaurants but still offer good value.

4. Convenience: Convenience is key for students, which is why the food truck will provide quick
service, allowing students to have a satisfying meal between sessions study or during break time.
Online ordering and payment options may also be available to streamline the process.

5. Promotions: Food trucks can use social media platforms such as Instagram and Twitter to
promote locations and menu items, engage with students, and build a loyal customer base wall.
Special promotions or student discounts can also be offered to attract loyal customers.

6. Cultural experiences: In addition to serving food, Indian food trucks located near
university streets can provide cultural experiences for students, introducing them to flavors and
traditions. The friendly staff can also share information about the dishes and their origins,
enhancing the overall experience.

In short, an Indian food truck near University Street will provide convenient, affordable and delicious
options for students looking for a quick snack or satisfying meal while on the go. While providing cultural
experiences and fostering a sense of community on the College campus.
GOALS AND OBJECTTIVES:
1. Cultural Connection: In addition to serving the best Indian food, this food truck aims at
telling engaging stories of where and how the goods come from. They hope the classes will
contribute to a deeper understanding of traditional Indian culture.

2. Community Engagement: The food truck targets to disintegrates student’s barriers by

having an organized occasion that will feature adventures or action. They want to establish unity,
and they also seek to promote the other cultural diversity that is even within the college.

3. Innovative Menu Offerings: The food truck however, promises a freshness and novelty
of experience every time because something new is always on offer. They will keep altering their
menu to make things interesting and the students will always find something good at every point.

4. Sustainability Focus: The food truck always mind biological environment. They want to
utilize earth-friendly material such as plates and barrels that can decay biodegradably. The other
thing that they wish to ensure is the choice made regarding their ingredients has been done in a
responsible manner for the environment.

5. Student Empowerment: Given that students control their social lives due to the social
freedom enjoyed and having a lot of time on your hands makes it easy for a student to also work,
around their studies obviously since academics still come first. Likely reasons for this include;
their double upshots in terms of age being human, population overflow and embracing liquidity
institutions as they will be in better position with regard picking This could also be a venture into
giving the students work or asking them their opinion on what foods they would like to sell for
income. They want students to feel as we’re part of what helps the street food special.

Objectives: The main aim is to enrich the culture through an Indian food truck near University
Street, providing all the diverse traditional meals that are needed by students.

 Deliverables: Functional and attractive, a wide range of foods — popular Indian street
foods, indian theme days or presenting classes on traditional cuisine.
 Risks: Weather disruptions that one might not plan for schedule slippages as it will take
time to receive necessary permits and also the problem of sourcing genuine Indian ingredients
in the locality.
 Dependencies: Obtaining permits prior to the commencement, purchasing all equipment
and materials necessary for food truck modification and start good cooperation with the local
suppliers.
 Constraints: Limitations in the budgets for truck customization, limit of timing to set up
business products or tools and accessibility of specialized resources for cultural event
activities.
 Priorities: It entailed to be done concerning food quality designs a dynamic cultural
atmosphere; and cost effectiveness in the provision of services so as best suits for students.
PROPOSAL FOR THE FOOD TRUCK
Introduction: Good things for the “Indian food hub” thus, possibly known as real food-trucking
convenience, Indian flavour and spices are a joyful mixture of delicacy and satisfaction. This proposal is
denoted introduction on the above plan, to have a playing field in University Street, and give an exciting
dining experience which should be more than just food.

Project Overview:

And the ”Indian food hub” is about stirring a story with every meal, and making entertained people to
smack their lips while eating food before preparation worth sleeping over in there.

Unique Features:
 Create Your Own Dish Station: Imagine a cool screen where you order mixed spices, some
sauce, and who knows maybe even a topping – like an artist in charge of all supplies in his hands.
 Mystery Dish Mondays: For an ecstatic surprise, begin your week with a meal of the
following recipe specials chosen by our chefs. It is an opportunity to dare something innovative
and unexpected.
 AR Spice Tours: Different pairs of specialized glasses will take you on a virtual tour to the
spice markets in India – comparable with an excursion full of adventures into the world of spices,
without even making your buttocks sore.
 Spice Credits Rewards: Earn Spice Credits for testing first thing in novelty and joining festive
events. I’m sure ton of youngsters will love it because what is better that this way, you play a
game and win delicious awards.
 Cultural Nights: Weekly themed nights paralleling Bollywood Beats Fridays and Holi Color
Splash Saturdays can also be a good option where you get to party with a different cultural appeal
everyday.

Project Scope:
Eye-Catching Truck Design: Work in cooperation with local artists to design a wonderful
looking truck that should really look amazing and which could serve as a piece of art moving along the
streets.
Menu of Surprises: The mix-up alone is not enough, as it should be done by a chef and to such an effect
that he or she makes the menu both savoury but also breeds moment of decision from you with every
serving.
Tech Magic: Turn eating into an activity of fun by using technology, as is seen in AR spice tours that
it feels like a virtual one but cool.
Community Fun: Partner with the student clubs for a themed party, making your truck a venue
where you can dwell and focus on good food and good times.
BUDGET FOR OUR INDIAN FOOD HUB
 Truck Customization: Put $100000 aside for transforming a truck into the ultimate visual
work of art and fantasy. These include supporting local artists and colors, introducing vivid colors
to imbuing thematic aspects by which the end result becomes distinctive and captivating.

 Work with talented chefs to create an unique and diverse menu that reflects Indian street
food in an lively blend of exciting twists that guarantee are surprise to customers.

 Tech Magic (AR Spice Tours): Spend $20000 to run AR tech. The cost of production is
and payment covers a framework for AR spice tours, which enables customers to have virtual real
benefits and engrossing experiences.

 Spice Credits Rewards Program: Have a separate budget of 30000 for Spice Credits
loyal program. In specific, this refers to setting up the rewarding system; developing promotional
materials (and advertising them); and offering incentives for the active cooperation of customers.

 Themed Cultural Nights: The grant should finance the events by organizing themed
cultural nights to the tune of $30000. This includes funds used towards the decorations apart from
funding of student clubs, collaboration with students, and any other necessary resources for
designing the authentic cultural setting.

 Contingency Fund: Allocate a specified and indefinite budget of $20,000 to act as a

contingency that is 10%of the total budget for the project in case there are any unplanned
expenses or changes made during implementation.

Total Budget: $200,000

THE PLANNING PHASE

Executive Summary:
The Indian Food Hub project aims to establish a dynamic mobile Indian restaurant near University Street,
providing students with an immersive Indian taste experience. Through transforming a food truck into a
vibrant culinary destination, the project seeks to offer traditional Indian street foods with innovative
twists, cultural events, and technology-driven experiences. Key objectives include truck customization,
menu development, staff recruitment and training, social media engagement, and successful promotional
events leading up to and during the first month of operation.

Mission-“College Streets Savory delight on wheels”

Our mission is to create a culturally immersive experience for students near University Street by offering
authentic Indian street foods, cultural events, and tech-driven experiences. We aim to foster a sense of
community and appreciation for Indian cuisine while providing high-quality food and memorable
experiences.

Market Research:
Market research indicates a growing interest in diverse culinary experiences among university students.
Indian cuisine, with its rich flavors and cultural appeal, presents a promising opportunity to capture this
demand. Moreover, the proximity of University Street to campus facilitates easy access for students
seeking convenient and affordable dining options.

Licenses:
Acquiring all necessary permits and licenses is crucial for legal operation. These include health permits,
mobile vending permits, food handling certifications, and business licenses. Compliance with regulatory
requirements ensures the smooth functioning and legitimacy of the Indian Food Hub.

Plans and Strengths:

Comprehensive Project Plan: A detailed project plan document outlines tasks, timelines, and
resources required for successful implementation, ensuring alignment with project goals.

Strong Team Collaboration: Clear workflows and defined roles promote efficient collaboration
among team members, fostering a cohesive and productive working environment.

Strategic Marketing: Engaging social media campaigns, promotional events, and targeted outreach
efforts drive brand awareness and customer engagement.
Focus on Quality and Innovation: Continuous menu innovation, cultural authenticity, and
technological integration ensure a unique and memorable dining experience for students.

Adaptability and Flexibility: The rental model allows flexibility in truck deployment, menu
adjustments, and event participation, enabling swift adaptation to changing market dynamics.

Truck Rental or Ownership:

The project will entail renting a food truck to minimize initial capital investment and facilitate mobility.
This approach allows flexibility in relocating the truck to high-traffic areas, catering to student events,
and adapting to changing market demands.

Risks According to Location:

Foot Traffic Dependence: Risk of low foot traffic during off-peak hours or academic breaks,
impacting revenue.

Parking Regulations: Risk of parking restrictions or limited parking availability near University Street,
affecting the truck's accessibility.

Local Preferences: Risk of mismatch between local food preferences and offered cuisine, potentially
impacting customer interest.

Direct Competitors:
Direct competitors may include existing food trucks or nearby restaurants offering different cuisine.
However, our unique selling proposition lies in our fusion of traditional Indian street foods with
innovative twists, culturally immersive experiences, and tech-driven engagement. By offering a
distinctive menu, authentic cultural events, and targeted marketing campaigns, we aim to differentiate
ourselves from competitors.

How We Are Unique:

Innovative Menu: Our menu features traditional Indian street foods infused with creative twists and
flavors, appealing to adventurous palates.

Cultural Immersion: Through themed cultural nights, live performances, and interactive experiences,
we offer more than just food; we provide an authentic taste of Indian culture.

Tech Integration: The inclusion of AR Spice Tours and other technology-driven experiences enhances
customer engagement and sets us apart as a modern, forward-thinking dining destination.

Risks According to Each Module and Solution: Weather Disruptions: Implement weather-resistant
equipment and have backup indoor locations or temporary shelters available during adverse weather
conditions.
Competition and Market Saturation: Differentiate through unique menu items, cultural events, and
targeted marketing campaigns emphasizing authenticity and quality.

Staffing and Training Challenges: Invest in comprehensive recruitment and training programs to
ensure skilled staff and consistent service quality.

Technological Issues: Provide clear instructions for technology use and offer alternative experiences in
case of technical difficulties.

In conclusion, the Indian Food Hub project is poised to deliver a culturally immersive dining experience,
leveraging innovation, authenticity, and community engagement to capture the hearts and taste buds of
university students near University Street. Through meticulous planning, strategic execution, and a
dedicated team, we are confident in our ability to overcome challenges and establish a successful culinary
destination on wheels.

Execution Phase
Team mobilization

Gursimran: Resources

 Raw material,
 truck customization,
 leasing truck,
 machines,
 furniture,
 cook

Risk Rishabh:

 Risk Analysis
 Solutions
 Backup
 Other Business analysis and planning

Finance param:

 Stakeholders
 Budget allocation
 Profit analysis,
 Loss mitigation
 lease
Customer Kunal:

 customer satisfaction
 Review
 Quality management
 Online feedback

Manager Manpreet:

 Meetings,
 Licenses
 Progress check
 Continuous improvement

Meeting

Meeting Date Meeting Communication Outcome of Key Notes

Concerns the Meeting
Starting of a We will  Any kind  I will  Location- all
month discuss all the of changes Finaliz the nearby
(1/April/2024)- essentials will let e all the buildings of
As we are such as some everyone timelin college street.
planned to start advertisement knows by e for all  Pamphlets- it
our food truck in by making before will include
the mid of the distributing whats app. discussi menu and
april some  We will try ong location.
(15/April/2024) pamphlets in to materia
So for the grand nearby areas encourage l.
opening we will that we are a open
set a meeting at opening a communica
the same spot at new place to tion like
we will park our explore and any kind of
truck. we must have expectation
a special free and
desserts on feedback
the day of will be
opening. given
openly so
we can
plan
accordingly
Next meeting In this This meeting will During this  Better
will be held at meeting we be at our own meeting we customer
the end of the discussed location or may be will try to get Service and
month about the at any coffee shop. some taste
(20/April/22024) reviews of information  Give
customers from each customers
who came in other that how some area for
that time of was there sitting like
fifteen days. experience like some portable
does people tables and
like our chairs.
service, did
they like our
taste and
according to
this we will
change if
required.

Licenses and Permits

 Business License: This is a basic requirement for operating any business legally. We will
obtain this from our city or county government.
 Food Service License: This license ensures that our food truck meets health and safety
standards. We will get this license from the local health department.
 Vehicle License: Since our food truck is a vehicle, we may need to register and license it
with the Department of Motor Vehicles (DMV) or a similar agency in the Toronto area.
 Seller's Permit: This permit allows us to collect sales tax on the items we are going to
sell. We can obtain this from our state's tax agency.
 Fire Safety Permit: Depending on our jurisdiction, we may need to obtain a permit to
ensure that our food truck meets fire safety regulations which we can get from local
government.
 Parking Permit: Toronto requires a permit for parking any food truck so we will apply for
it at a parking enforcement office.

Timeline of Licenses
Licenses Timeline
Business License 1-2 weeks to process the application and
receive the license.
Food Service License 3-4 weeks for inspections, approvals, and
issuance.
Vehicle License 1-2 weeks for vehicle registration and
licensing.
Seller’s permit Typically issued immediately or within a few
days of application.
Fire Safety Permit 1-2 weeks for inspections and approval.
 Parking Permit 1-2 weeks to obtain a permit for designated
food truck parking areas.

Progress Checks:
Establish key performance indicators (KPIs) and milestones to measure progress and
performance throughout the execution phase. Regularly monitor progress against predetermined
KPIs and milestones to identify any deviations or delays. Conduct thorough reviews of project
tasks, timelines, and resource allocations to ensure alignment with overall project objectives.
Implement corrective actions or adjustments to the project plan as necessary to address any
issues or setbacks and keep the project on track.

Continuous Improvement:
Foster a culture of continuous improvement within the team by encouraging feedback,
innovation, and learning from both successes and failures. Facilitate regular retrospective
meetings to reflect on past performance, identify areas for improvement, and implement action
plans to enhance efficiency and effectiveness. Promote knowledge sharing and skills
development among team members to strengthen capabilities and adapt to changing project
requirements or industry trends. Stay informed about emerging best practices, technologies, and
methodologies relevant to the project domain and proactively incorporate them into project
execution strategies.

By effectively managing meetings, licenses, progress checks, and continuous improvement

initiatives, we can enhance project execution efficiency, mitigate risks, and drive successful
outcomes for our team and stakeholders.

Team motivation:

 Customer service

Hiring Process
Dates Key notes
March 20 to April 5 Start taking interviews And sort listing the Choose the person
for the main cook people whom we find who has skills in
worthy for the job proper Indian taste
April 6 to 12 Finalizing and giving Calling them to Give them the joining
them the invitation to discuss further about date
join the business the salary and let them
 know our
requirements

Execution Dates
Dates
March 20 to March 31 Start collecting resources
April 1 to 10 Start promoting our business
by doing advertisements in
the college
April 11 to 14 Setup the truck on the place
where we must park it
April 15 Launch

LaunchPlanning
 menu
 Decoration
 Discountsspecial offers

Finance
 Suppliers planning:
Initial Inventory Purchase: $5,000
Ongoing Monthly Supplies: $2,000
Total: $7,000
 Stakeholders: Set aside $10,000 for investor relations, legal fees, and partnership
agreements.

Budget allocation: Equipment Purchase or Rental: Budget $30,000 for purchasing or

leasing a food truck and necessary equipment.

Marketing: Allocate $5,000 for marketing campaigns, including flyers, signage, and
promotions.

Permits/Licenses: Budget $3,000 for obtaining licenses, permits, health inspections, and
insurance coverage.

Operational Expenses: Set aside $10,000 for monthly operational expenses, including
fuel, maintenance, utilities, and staff wages.
  Profit analysis:
1. Revenue Projections:

Average Daily Sales: $3,000

Operating Days per Month: 20(Assuming)
Monthly Revenue: $60,000 ($30,00 x 20 days)

2. Cost of Goods Sold (COGS):

Food Cost Percentage: 30%
Monthly COGS: $18,000 (30% of $60000)

3. Gross Profit
Monthly Revenue: $60,000
Monthly COGS: $18,000
Gross Profit: $42,000

4. Operating Expenses:
Truck Lease (per month): $1.,667 ($20,000 divided by 12 months)
Commissary Rental: $1,000
Gasoline and Propane: $600
Portable Wi-Fi: $30
Accounting Expenses: $250
Supplies: $200
Miscellaneous Expenses: $1,667
Total Operating Expenses: $5,414
5. Net Profit:

Gross Profit: $42,000

Operating Expenses: $5,414
Net Profit: $36,586

 Loss mitigation:
Budget $2,000 for inventory management systems and waste reduction measures.
 Cost of Lease and other licenses:
Lease Agreement: $20,000
License Fees: $2,700
Other Fees: $1,000
Total: $23,000
Business License:
Cost: $500
 Issuing Authority: City or County Government

Food Service License:

Cost: $100 to $1,000
Issuing Authority: Local Health Department

Vehicle License:
Cost: $500
Issuing Authority: Department of Motor Vehicles (DMV) or similar agency in the Toronto
area

Seller's Permit:
Cost: Usually free or nominal fee
Issuing Authority: State's Tax Agency

Fire Safety Permit:

Cost: $200
Issuing Authority: Local Fire Department or Fire Safety Agency

Parking Permit:
Cost: $100 to $500 (annual permit for designated food truck parking)
Issuing Authority: City of Toronto or relevant local government authority

 Marketing & Social media marketing:

Social Media Marketing: $3,000
Traditional Advertising: $2,000
Total: $5,000

 HR:
Hiring and Training Expenses: $8,000

 Insurance:
Liability Insurance, Vehicle Insurance, Worker's Compensation: $4,000

Additional Expenses:
Truck and Equipment Costs: $85,000
Working Capital and Miscellaneous Expenses: $15,000
Commissary and Other Monthly Expenses (3 months): $6,240

Total Budget 200,000

Resource Required:
1. Menu Planning: Efficiently manage resources by offering a focused menu that utilizes
common ingredients to minimize waste and streamline preparation.

2. Inventory Control: Keep track of inventory levels to avoid overstocking perishable items and
minimize food waste. Regularly update inventory records and adjust purchasing based on
demand fluctuations.

3. Supplier Management: Establish relationships with reliable suppliers to ensure timely

delivery of fresh ingredients at competitive prices. Negotiate favorable terms to optimize cost-
effectiveness.

4. Space Management: Utilize the limited space within the food truck efficiently to
accommodate equipment, supplies, and staff. Organize the workspace to optimize workflow and
minimize congestion during busy periods.

5. Waste Management: Implement strategies to minimize food waste, such as portion control,
using leftovers creatively, or donating excess food to local charities. Properly dispose of waste
according to regulations and environmental consideration.

Truck customization-: we will try to customize the truck in a bit Indian style as our
defines it that we have an Indian food truck so will design and paint it in such a way that the
students feel that they are back in their home country.

So, for truck customization will take the truck for a paint job where we will add graphics and get
it painted.

Then after the exterior is done the truck will go for an interior assembling where the kitchen and
chimney and all the utensils will be placed properly.

After this will take the truck toa Ontario safety check where it will get certified that all
theequipment’s we added are proper and the truck is safe.

Machines purchasing- after the truck is ready now we have to buy the machines like toaster,
oven, air fryer, boiler, etc. for this I will try to explore more and more so that we can buy the best
quality product at cheaper prices.

Hiring cook: Efficiently allocate human resources by scheduling staff based on peak hours and
demand patterns. Cross-training employees to perform multiple tasks can help in flexibility and
resource optimization.
Risk: Starting an Indian food truck business in Canada involves a comprehensive
understanding of the market, meticulous planning, and strategic execution. This venture, while
promising, comes with its own set of challenges and risks. Here, we'll delve into the aspects of
risk analysis, solutions, backup plans, and other business analysis and planning considerations
specific to the Indian food truck business in Canada.

Risk Analysis and Solutions

Market and Competition Risks

Understanding the Demand: Conduct thorough market research to gauge the demand for
Indian cuisine in your target area. This involves identifying your target audience, evaluating
competition, and understanding customer preferences.

Solution: Tailor your menu and marketing efforts to meet the specific needs and preferences of
your target market. Differentiate your offerings by emphasizing unique selling propositions such
as authentic recipes, fusion dishes, or exceptional customer service.

Operational Risks
Licenses and Registrations: Navigating the regulatory landscape to obtain necessary permits and
licenses can be challenging. This includes health permits, food handling certifications, and
parking permits.

Solution: Engage with local municipalities early in the planning process to understand specific
requirements. Consider legal consultation to ensure compliance with all regulations.

Financial Risks
Startup Costs: Estimating and securing the funds for startup costs, including the purchase or
lease of a food truck, equipment, initial inventory, and insurance, is crucial.

Solution: Prepare a detailed business plan outlining all expected startup and operational costs.
Explore various funding sources such as personal savings, loans, or investors. Consider starting
small and scaling up as the business grows.

Environmental Risks
Weather Conditions: Canada's harsh winters can significantly impact foot traffic and,
consequently, sales.
Solution: Develop a seasonal business strategy, such as operating in indoor locations during
winter or diversifying the menu to include items that are appealing in colder weather

Backup Plans and Business Analysis

Diversification
Backup Plan: Diversify your revenue streams to mitigate the impact of seasonal fluctuations or
unexpected downturns. This could include catering services, online sales of packaged goods, or
participating in food festivals.

Strategic Location Planning

Business Analysis: Research and select strategic locations based on high foot traffic, proximity
to target demographics, and minimal competition. Consider mobility as a key advantage,
allowing for location adjustments based on demand and events.

Technology and Marketing

Backup Plan: Leverage technology and social media for marketing and customer engagement.
Utilize platforms like Instagram, Facebook, and Twitter to create a buzz around your food truck,
share updates, and interact with customers.

Business Analysis: Continuously analyze marketing efforts and customer feedback to refine
your strategy. Consider using data analytics tools to track performance and identify trends.

Continuous Learning and Adaptation

Solution: Stay informed about industry trends, customer preferences, and competitive strategies.
Attend workshops, network with other food truck owners, and seek mentorship opportunities to
gain insights and ideas for innovation.

Customer Satisfaction:
A customer is the person who receives the goods and services. Customer satisfaction in a food
truck business can be influenced by various components that includes:

• Quality of food

• Customer service

• Cleanliness and Hygiene

• Food presentation

• Fair pricing strategy

• Menu variety

• Ambiance

• Constant Innovations

Quality management:
The quality of food in our food truck depends on the following things:

• Sourcing Ingredient

• Storage and Handling

• Food Preparation

• Cooking Technique

• Quality Control Checks

• Continuous improvement

Online Feedback:
Welcoming customer feedback and actively seeking ways to improve can demonstrate a
commitment to customer satisfaction. Engaging with customers and responding to their concerns
or suggestions can help build loyalty.

Online feedback, which includes consumer evaluations and comments posted on digital
platforms, is an important tool for companies. It provides information about the degree of client
satisfaction, emphasizing both strong and weak points. Businesses may improve their reputation,
foster trust, and improve customer experience by actively responding to online reviews. This
exchange reveals a dedication to resolving client issues and developing strong bonds. In the
digital age, customer views and corporate performance are greatly influenced by online
comments.

Review:
In the very competitive food truck market, handling reviews is essential to success. A food
truck's internet presence is vital for gathering consumer feedback, especially on sites like Yelp
and Google My Business. It is important to consistently observe evaluations in order to be up to
date on consumer experiences. Quick reactions to reviews—positive or negative—showcase
professionalism and a dedication to client pleasure. Positive evaluations call for appreciation and
recognition, but unfavorable comments offer a chance for development. Food truck owners have
the power to convert unhappy patrons into devoted supporters by being open and honest about
their issues and providing remedies when necessary. Relentless response consistency combined
with an openness to absorb criticism enables food truck companies to improve their products and
services over time. The food truck's reputation is further enhanced by inviting happy customers
to write reviews, which draws in new business and promotes long-term success.

Mangers tasks and constant planning and implementing, monitoring, controlling and decision
making.

Milestone Breakdown

KPI

Flow chart

PROJECT MONITORING AND CONTROLLING

Project Scope Baseline:
Our goal is to provide authentic Indian cuisine in a convenient and enjoyable manner, ensuring
customer satisfaction and long-term sustainability. We aim to serve approximately 100 customers
daily during peak hours. Tasks & Timeline:

Gursimran (Resources):

Raw Material Procurement: March 15 - March 31

Truck Customization: March 25 - April 5

Leasing Truck: March 20 - March 25

Machines Purchase: March 25 - April 5

Furniture Acquisition: March 20 - March 31

Hiring Cook: March 20 - April 5

Rishabh (Risk Analysis):

Risk Identification and Analysis: March 10 - March 15

Risk Mitigation Plan: March 16 - March 20

Backup Planning: March 16 - March 25

Business Analysis and Planning: March 26 - March 31

Param (Finance):

Stakeholder Engagement and Meetings: March 15 - March 20

Budget Allocation: March 21 - March 25

Profit Analysis: March 26 - March 31

Loss Mitigation Strategies: March 26 - March 31

Lease Agreement: March 15 - March 20

Kunal (Customer Satisfaction):

Customer Satisfaction Strategies: March 10 - March 15

Review Management: March 16 - March 20

Quality Management: March 21 - March 25

Online Feedback System Implementation: March 26 - March 31

Manpreet (Manager):

Meetings Organization: March 10 - March 15

Licenses and Permits Acquisition: March 16 - March 25

Progress Checks: March 26 - March 31

Continuous Improvement Initiatives: March 26 - March 31

Establish Key Performance Indicators (KPIs):

a) Number of Customers Served: Targeting 100 customers daily during peak hours, with a
goal of serving 3,000 customers per month.

b) Customer Satisfaction Rating: Aim for an average customer satisfaction score of 4.5
out of 5 based on feedback forms and surveys.

c) Revenue & Profitability: Target monthly revenue of $60,000, with a gross profit margin
of 70%.
d) Cat Adoption Rate: Integrate a cat adoption program with a target of 10% adoption rate
among customers.

e) Social Media Engagement: Aim for 5,000 followers on Instagram, 2,500 subscribers on
YouTube, and active engagement on the website.

f) Operational Efficiency: Maintain a cost per customer of $25, with an average wait time
of 10-15 minutes during peak hours.

Implement Monitoring System:

a) Financial Performance: Monitor daily profits, expenses, and income to ensure financial
stability and identify areas for cost optimization.

b) Customer Feedback: Implement a real-time feedback system through the website or

mobile app to gather customer insights and address concerns promptly.

c) Quality Control: Conduct regular inspections and quality checks on food preparation,
hygiene standards, and customer service to maintain high-quality standards.

Change Log
1. Schedule Delay: Due to negotiations with parking authorities, there may be a delay of up
to 1 week in securing the designated parking spot.
2. Cost Overrun: Initial quotes for truck customization exceeded the budget by 20%,
requiring renegotiation and cost-cutting measures.
3. Scope Addition: New menu items were added, increasing operational workload and
requiring adjustments in budget allocation and resource planning.
4. Marketing Strategy: Launch of marketing campaigns was delayed by 2 weeks due to
design revisions and approval processes.
5. Truck Customization: The interior layout design of the food truck was changed,
requiring additional time and resources for implementation.

Risk Log
1. Negotiations Delay: High likelihood and impact risk, mitigate by exploring alternative
parking options and expedited negotiations.
2. Cost Overrun: Medium likelihood, high impact risk, manage by obtaining competitive
quotes and prioritizing essential customization elements.
3. Marketing Campaign: Medium likelihood, medium impact risk, monitor campaign
performance closely and adjust strategies based on feedback.
 4. Staff Hiring: High likelihood and impact risk, start recruitment process early and
provide ongoing training and support to new hires.
5. Regulatory Delays: Medium likelihood, high impact risk, stay updated on regulatory
requirements and expedite permit application processes.
6. Equipment Malfunction: Low likelihood, high impact risk, implement regular
maintenance checks and have contingency plans for critical equipment failures.

Quality Control
1. Delay in Truck Customization: High priority, ongoing negotiations with vendors and
strict adherence to revised timeline.
2. Cost Management: High priority, obtain competitive quotes and negotiate cost-effective
solutions without compromising quality.
3. Menu Addition: Medium priority, finalize new items within budget constraints and
ensure they align with customer preferences.
4. Marketing Strategy: Medium priority, monitor campaign performance and adjust
strategies for optimal reach and engagement.
5. Truck Layout: Low priority, revise plans for efficient use of space and functionality
without exceeding budgetary limits.

KPIs
1. Customer Satisfaction Score (CSAT): Target 90% satisfaction rate based on customer
surveys and feedback.
2. Number of Customers Served Daily: Aim for 100 customers during peak hours, with an
average of 3,000 customers per month.
3. Revenue Growth: Target monthly revenue of $60,000, with a growth rate of 10% per
quarter.
4. Social Media Engagement: Achieve 5,000 Instagram followers, 2,500 YouTube
subscribers, and 10,000 website visits monthly.
5. Operational Efficiency: Maintain a cost per customer of $25 and an average wait time of
10-15 minutes during peak hours.
6. Cat Adoption Rate: Target 10% adoption rate among customers, with 60% of cats
adopted and 40% used for customer relaxation.
Closure
Execution Phase Hurdles
During the execution phase, we faced several hurdles that impacted our project:

1. Budget Overuse: Higher than expected interior design costs due to unforeseen design
changes. Increased marketing expenses to overcome delays and meet campaign
objectives.
2. Operational Challenges: Staffing issues leading to increased training costs and
delays in service quality. Equipment malfunctions requiring unplanned maintenance and
repair expenses.

Hurdle Resolution
1. Budget Overuse Solutions: Negotiated with vendors to control interior design costs
without compromising quality. Rescheduled marketing campaigns to optimize spending
and reach target audiences effectively.
2. Operational Challenges Solutions: Conducted intensive staff training programs to
enhance service quality and efficiency. Implemented regular equipment maintenance
schedules to minimize downtime and repair costs.

Stakeholder Satisfaction
Stakeholder Feedback: Acknowledged challenges and appreciated proactive
communication during hurdles. Recognized efforts in resolving issues promptly and maintaining
project progress.

Budget Analysis
1. Budget Utilization: Managed within planned limits despite unexpected cost increases
during execution. Conducted variance analysis to identify areas of overuse and
reallocated funds for efficient utilization.
2. Cost Management: Implemented cost-saving measures post-hurdles to ensure budget
stability and control. Lessons learned on budget contingency planning and proactive risk
mitigation for future projects.
Readiness to Start Business
Indian Food Hub is fully prepared to start operations on April 15, 2024.

Comprehensive budget analysis ensures financial stability and efficiency post-hurdles.

Stakeholder satisfaction and teamwork readiness pave the way for a successful launch.

Lessons Learned
Documented lessons from hurdles encountered:

Importance of proactive budget planning and ongoing cost monitoring.

Significance of effective communication and problem-solving during execution challenges.

Conclusion
Despite hurdles faced during execution, Indian Food Hub is ready to embark on its journey with
confidence and resilience.