FoodAge

From Waste To Food

“We save food and provide it
to people who need it”
Introduction

 Company will find out about what meal is

available at various restaurants at the end of
working day and offer them to its customers at
low prices.
 Therefore, this venture will also provide valuable
revenue to restaurants because their left over
food won’t be wasted.
 The customers will get good quality food at very
low prices.
Problem

 Customers: students and daily wage workers,

require good quality food at low price.
 They require variety of food on daily basis, the
meals often tend to be monotonous when we also
have to consider cost.
 Restaurants need to save on excess food which is
wasted on daily basis.
 Restaurants need to cover basic cost of food,
which in excess can cause loss.
Solution

 Students get good quality of food at low cost.

 Customers get diverse and exotic cuisine at low
cost.
 It helps to reduce food waste which would
otherwise add to problems in society.
 It can ensure restaurants that at least their basic
cost of food is covered and they breakeven.
Solution:

 Company will establish agreements with different

restaurants, which will provide their left over food to
customers at low price.

 A mobile app will be established that will help customers

know which food is available at which restaurant and book
food on app.

 Customer can pick up the food and make payment to

restaurant. Restaurant will provide food packaged in a
white box.
Barriers to entry

 Mobile app designing

 Collaboration with at least 15 well known

restaurants.

 Promotion at 4 to 5 universities in the locality.

Features and Benefits
Features Benefits
Scavenger Helps to know where left over food is
available
Food stamping You can book food in restaurants by
sitting at home

Foodage meter Measures the amount of food that is

saved at each registered outlet.
Scavenger
 Progress

Team members Expertise Designation

Ali Hamza Bin Mehboob Finance and CEO
management. (Chief Executive Officer)

Syed Saadat Shakeel Marketing and CFPO

(Chief Finance &
Promotions Promotional Officer)

Usman Basharat Human Resources COO

(Chief Operating Officer)

Niqash Ahmad Technical, app CTO

development (Chief Technical Officer)
Progress
 Customers and restaurants we have contract established
with:

Customers Restaurants
LUMS Kabul Restaurant
NUST Marco polo
Comsats Monal
PIEAS Chai Khana
Islamic international uni La Montana
Progress
Strategic Partnerships
 Partnership with LUMS and NUST for Beta testing of app,
and marketing campaign to promote the venture among
students. In return their students will be granted
discounts.
 HBL will provide the transaction facilities, they will assist
in online based payment system. We will have to maintain
our account with them, they will provide limited overdraft
and financing options.
 Media partner Radio fm99, will promote the venture in
return for discounts to their audience.
Progress

 App has been developed, map interfacing is yet to be

completed. It is awaiting Beta testing.
 Agreements with 7 restaurants have been finalized, need
to get the total to 15.
 Marketing campaign completed in multiple university
campuses.
 Assigning student ambassadors to promote the venture in
their university, they will be given volume based financial
incentives.
The Market

 The Market comprises of students, mainly

outstation living within the university campuses.
They are in need of good quality recreational food
at low price.
 At present rate the university student population
is increasing so the market will grow in near
future.
Market Challenges

 Reluctance of people to buy food labelled as such.

 Emphasis on the fact that venture provides NOT the
leftover, RATHER the excess food which was made by the
restaurant.
 Reluctance of restaurants to provide such service.
 They will have to be convinced that this venture will
promote their eco-friendly or waste reducing image. This
will be rigorously marketed through FOODAGE METER of a
restaurant.
Market Segments

 University Students
 Outstation Students/ workers
 Daily wage workers
 Outstation employees living without their
families.
Customers

 A university student with low purchasing power looking for

high quality and recreational food is our optimal
customer.

 Therefore, this venture ensures that university student is

provided with high quality food at low cost.

 Customer will be allowed to rate service and provide

feedback which will help company to improve their
service provision.
Competitive Advantage

 This is a novel idea and no other company has

same business model.

 Related business models are of food delivery

startups but they too lack the cost effective
solution element.
Competitive Matrix
Business model

 To utilize the excess production of food by

restaurants and channel it to potential customers
facilitating both the producer and the customer
while taking a share for ourselves.
Business Model

 The company will sell its service through a mobile

app interface.

 It will pin location of restaurants on map where

food is available and people can book meal.

 They will collect the food and we will benefit

from the share of transaction.
Business Model

 Revenue generation:
 Through share of transaction: 20 percent.
 Online advertisement on app.
Marketing plan

 To establish a stable customer base at campuses of

prominent universities.

 To have agreement with at least 5 restaurants in vicinity

of that particular campus.

 Promotions through student ambassadors.

 Discount offering by media outlets and clothing brands.

Marketing plan

 We do not have any other venture with similar idea thus

we cannot effectively apply in line pricing.
 Further, our prices cannot be in line with most of the
restaurants and we must have a price differential.

 We will have cost based pricing varying from restaurant to

restaurant offerings.
 Can also utilize psychological pricing
Promotions

 University based marketing campaings

 Utilization of student ambassadors
 Marketing through media partners radio fm.
 Marketing through social media.
 Social media spam campaign.
Regulation and Legal

 Venture to be registered through pertinent

organization
 Food regulating authority certification will be
acquired.
 Their points will be addressed and communicated
to restaurants
Projection of First Four Months

Month Revenue Oper Exp Net Income

january,2018 50000 55000 -5000

Febuary,2018 90000 60000 30000

March,2018 160000 70000 90000

April,2018 230000 100000 130000

Total 530000 285000 245000

GANTT chart for Projection of First Four
Months

Total

April,2018

March,2018

Febuary,2018

january,2018

600000 500000 400000 300000 200000 100000 0 -100000

Net Incme Oper Exp #REF! Revenue

 Projection

Year 2018 2019 2020 2021 Total

Revenue 2000000 3500000 6000000 8000000 19500000

Oper Expenses 1400000 2200000 2900000 3500000 10000000

Net Income 600000 1300000 3100000 4500000 9500000

Annual Projection

Annual projection
45000000

40000000

35000000

30000000

25000000

20000000

15000000

10000000

5000000

0
Total 2021 2020 2019 2018

Revenue #REF! #REF! Oper Expenses Net Income

Chart

REVENUE
25000000

20000000

15000000

10000000

5000000

0
6 5 4 3 2 1 0
Revenue Scatter Chart for Next Four
Years
REVENUE
25000000

20000000

15000000

10000000

5000000

0
6 5 4 3 2 1 0
Fundings

 Personal savings of 40000 rupee by each founding

member.

 Need based Micro-financing up to 500000 rupee

from HBL for operational cost.
Expected Return On Investment

 40 percent annually is the return on investment

 As compared to 15 to 20 percent by most firms on
investment funds.
 And 10 percent by banks on most saving accounts
 Expense Breakdown

Activities Expenses
App Devolopment 5000
Salaries 30000
Rent & Bills 10000
Marketing & Promotion 10000
Total 55000
Expense Breakdown

Expenses

App Devolopment
5%

Salaries 27%

50%

Rent & Bills 9%

9%

Marketing &
Promotion
Total
Buisness Card