Fluent Essays

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 Society Trend/Issues Risk Opportunities Timing Tonnes of food is being wasted on a yearly basis in Canada. The number seems to be increasing every year. This contributes to the emission of greenhouse gases like methane. It is a social, humanitarian and environmental concern. Taking the full advantage of food use wouldill reduce environmental hazards. 30 years Comment by Sherry Campbell: now and for future? People always focus on lower prices while purchasing food. Some groups like students focus on cheaper food due to their time constraints and financial stance. Students and low-income households face malnutrition and starvation. They find it difficult to deal with high priced items by the restaurants. We can take the full potential of the food without it being wasted. This should be done in a timely manner before Comment by Sherry Campbell: incompleten 20 years Comment by Sherry Campbell: Now and into future? Why so far in the future? People do not care about charity or utilizing the maximum potential offered by foodstuffs believing that the cost incurred is negligible. Many people go to bed starving or with little food due to the excessive price during times like the pandemic. Being a little mindful and forecasting the amount of wastage can lead to improved efficiency of the food materialsstuffs without it going to waste. 10 years Comment by Sherry Campbell: Again questioning timing 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 Disruptive Start-ups and Business Models Risks Opportunities Timing 1. Winnow: The start-up company has the mission missioned to transform traditional kitchens into smart kitchens, with technology in place that restaurants can have data on wasted food and they can plan to reduce the food waste (O’Hear, 2017) Less waste of food to serve lower income individuals Winnow’s smart kitchens might not work to expectations and do not reduce food waste, then our startup willould there to prevent uneaten food from dumping. We can also tie up with Winnow to sell their technology to restaurants already in relationship with us in BC. Next 10 years Comment by Sherry Campbell: over next 10 years? 0. Shelf Engine: The business model aims to gather information about the sales and anticipate demand of a particular product and helps stores to get real data on how much of a particular product they should have on shelves and make space for other demanding products and reduce waste of products on shelves (Shieber, 2020).    Less waste food The failure of anticipated data to reflect market demands, continues food waste. Next 10 years 0. Too Good to Go:  This start-up brings customers and restaurants to a platform where consumers can buy uneaten food at lower prices by searching on the app the nearest restaurant (Lunden, 2020). Weak competitor As of now this start-up has tied up with no more than 6 restaurants, but our aim is to cover up the whole of BC. BC residents are not aware of this initiative, so by launching our initiative with Ggoogle we can market it to a larger population. Moreover, our app will provide options to consumers to choose their preferred food. As soon as we enter the market 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 MASSIVE TRANSFORMATION PURPOSE (MTP) Allocating foodstuffs to improve efficiency and to meet dire needs. Comment by Sherry Campbell: This could be clearer. For example, reducing restaurant food waste and the environmental impact while providing lower cost food for low-income population. resINFORMATION What data do we have? · An App · Quality Monitor Sensors · Percentage of un-eaten food STAFF ON DEMAND · Google will provide the IT experts for setting up the online platform. · No staff needed after launching an app Comment by Sherry Campbell: None? Who manages the app? INTERFACES · Online Application · Google Play Store · App Store · Search Engine IMPLEMENTATION · By creating technological culture to the technology-oriented people. Comment by Sherry Campbell: Unclear what you mean here Teams need to be agreed on: · Easy · Accessible · Customer Oriented COMMUNITY & CROWD Low-waged peoplegroups DASHBOARDS Real-time mMetrics ALGORITHMS Why? · To decrease the food waste quantity · To save the planet · To feed all people Comment by Sherry Campbell: Calculation of reduced food waste, increased revenue for restaurants? Platform · Online App/Internet Automated Activities · Tracking nearby restaurants · After updating discounted food on the app from picking up, everything will be automated. EXPERIMENTATION · Online sStart-up Comment by Sherry Campbell: How will these be part of experimentation? · Saving the planet using automation · Minimizing food wastage LEVERAGED ASSETS · Outsourcing 5star hotel/restaurants · Public and private companies AUTONOMY · Freedom for consumers and restaurants ENGAGEMENT · Trust and Reputation Comment by Sherry Campbell: Of who? · Discounted food (up to 80-90%) · Convenient to use technology · Fresh food · Timely updates SOCIAL · Advertisements on social media · Ambassadors BUSINESS MODEL Key Partners · Google · Restaurants (including 5star hotel but not fast-food operators) · Social Media · Customers · Companies thoseat operate at night-time Key activities · Restaurants will post not-eaten food aton discounted price up to 80-90% on this app and customers can track Value propositions · Visibility · Price · Affordancebility · Food-safety · Available Aanywhere · Feeding poorer people · Saving environment · Utilizing food · Google employer branding Customer relationships · Trustworthy · Strong · Safe Customer segments · Students · Night workers · Below-Middle class · Homeless Key resources · IT (App) · Restaurants (Food) Channels · Online Application (Internet) Cost structure · Salaries (IT Experts/ Website designers) · Technical toolsGadgets (Computer/laptop) · Natural resources (Electricity) Comment by Sherry Campbell: How is this relevant to app and services? Revenue Streams · One time revenue (Number of downloads of an App) Comment by Sherry Campbell: Is this how the startup will earn revenue? · 20% from every order Comment by Sherry Campbell: Who does this go to? Startup? 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/ Draft | 1 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 Draft | 1 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