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servitor / ˈ s əː v ɪ t ə / noun ARCHAIC

02. servitor / ˈ s əː v ɪ t ə / noun ARCHAIC. a person who serves or attends on a social superior. "Customer service shouldn't just be a department, it should be the entire company.". - Tony Hsieh. Found er’ s Profile- Pranav Vaswani.

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servitor / ˈ s əː v ɪ t ə / noun ARCHAIC

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  1. 02 servitor /ˈsəːvɪtə/ noun ARCHAIC apersonwhoservesorattendsonasocialsuperior.

  2. "Customerserviceshouldn'tjustbe a department, it should be the entirecompany." - TonyHsieh

  3. Found er’s Profile- Pranav Vaswani Pranav Vaswani Date of Birth: 08-Dec-1995 Education: Bachelor’s of Management Studies (2016) College: Jai Hind College, Mumbai Further professional Studies: Actuarial Science and Master of economics Previous Start-up: BitServe Sector: Making our own crypotcurreny for micro and macro transactions at almost 0% transaction cost Current: Servitor (full time) LinkedIn Profile Link: https://www.linkedin.com/in/pranavvaswani/

  4. Found er’s Profile- Akash Bansal Akash Bansal Date of Birth: 23-May-1989 Education: B.Com (Hons) College: Hansraj College, University of Delhi Further professional Studies: Chartered Accountant, Chartered Financial Analyst. Previous startups: Stillersafe, Skytail, taxsavekaro, deshdesigns, moneybuddy Sector: E-commerce Status: Running Successfuly Current: Servitor (full time). LinkedIn Profile Link: https://www.linkedin.com/in/akash-bansal-06a4b730/

  5. A GLIMPSE ON THE INDIAN RESTAURANTINDUSTRY • The Indian restaurant sector is valued at INR 337,500 Cr ( US$ 52 Billion) as of2017 • It is projected to grow to INR 552,000 Cr ( US$ 85 Billion) by2022. • It is forecasted to be 2.1% contribution to Indian GDP by2021. • In 2015, consumer expenditure on food and non alcoholic beverage stood atan estimated INR 22.13 Lac crores, more than 3% of U.S.markets. • One of the biggest challenges food service industry is currently facing is manpower issues due to shortage of high quality staff and high attritionfollowed by real estate costs and labor costs, affecting profitability ofstores

  6. INDIAN FOODSERVICE MARKETVALUATION “00Crores 3400 2550 1700 850 0 2013 2014 2015 2016 2017

  7. INDIAN FOODSERVICE CATEGORYSEGMENTATION PERCENTAGE SHARE BY2017 CasualDining 2%3% Quick service restaurantand fastfood 7% 12% Pub, club andbar 55% Café Full servicerestaurant 20% Others

  8. DINING OUTPOPULATION Familyoutings 24% 25% Fun seekers ( people who liketo experiment) Socialize 15% Urban class with highdisposable income for premium 36%

  9. PROBLEMSTATEMENT (USER/CUSTOMERS) Longqueues High time consumption to avail a service or recurringservices Disputes due to manual order takingprocess Difficulty in creating and maintain tabs within a group ofcustomers

  10. PROBLEMSTATEMENT (BUSINESSES) ~50% operational cost is laborcost High attrition rate~20-25% Due to high attrition rate, industry lacks quality and trained staff resulting to difficulties in day today operations Outdated in house ordering methods/technology resulting in an unorganizedsystems. Menu costs(Recurring)

  11. SOLUTIONS:SERVITOR Eliminating the queues formed at QSRs, Cafeterias and foodtrucks by building a one of its kindtechnological platform using a 2 Dimensional codesystem Digitizing the order placing experience including the modifiers and add-on services to increase theimpulsive sales, also to eliminate the existing massive miscommunication between front staff and backstaff Reducing the labor cost and dependability to increase the efficiency and overallexperience One stop payment solution of trusted checks and tablereconciliation Individual tabs totracktheordersplacedbyanindividualinrealtimetolimitone’s expensesastowhatthey haveordered

  12. SOLUTIONS:SERVITOR Virtual mapping of restaurant seating arrangement foran user to be able to select the tables from map of theirchoice. Pre-ordering facility to save time for a user. Ordercan be placed if the user is in certain proximity tosave time. Creating a bridge between an outlet and its customersby creating a discount module at restaurant’s discretion,which do not reach to customers at times due to miscommunication. One of its kind, dish-wise feedback system to letuser know about the outlet’s forte, specialties with a detailed description about the dish for users to takean informeddecision. Recommendations according to the user’s pastorder preferences. Unique cost estimator using data analyticsand machinelearning. Location based services tosolutions.

  13. PROCESSFLOW PLACING ANORDER (Frontend)(Finedine/casualdine) User QR code scanning / Pre orderfeature Display of details such as tableno., Menu, Recommendations, feedbacks(dish wise)& extras Check is opened at the restaurantdevice to serve the order (Applicability of applyingdiscounts) Order is received at therestaurant RECEIVING ANORDER (Backend) User Order is received at therestaurant Display of order details inreal time inkitchen Order is prepared andserved

  14. PROCESSFLOW PLACING ANORDER (Frontend)(Foodtrucks/cafeteria) User QR code scanning / Pre orderfeature Display of details such as tableno., Menu, Recommendations, feedbacks(dish wise)& extras Token no. is generated (Applicability of applyingdiscounts) Order is received at therestaurant RECEIVING ANORDER (Backendforcafeteriasandfoodtrucks) User Order is received at therestaurant Display of order details in real time in kitchen (Update the status of the order and collect whenever the status isready) Order is prepared andserved

  15. TARGETMARKET With 411.1 Million internet users in India growing at 31.7% rate, technological advancement isbringing userstogether Out of 45,635 outlets in the organized services analyzed, approx. 57% have been converted by someor the other aggregator for deliveryservices From 48.8 Billion in 2013 to 59.9 Billion transactions in 2017 in eating out segment with an average5.3% Y-o-Yincrease

  16. TARGETMARKET MERCHANTS B2B MARKET USERS / CUSTOMERS B2C

  17. BUSINESSMODEL USERS / CUSTOMERS PLATFORM QSR FINEDINE CAFETERIAS FOODTRUCKS Platform for onlinein houseservices • One Time LandingCost • Annual MaintenanceCharges • Transaction-wisecommission

  18. Why we are the best team to execute this – Pool of diversified experts Co-founders bring the expertise of tech and cumulative 11+ years of running successful ventures. Pool of passionate engineering experts working on the product around the clock. Expertise of R&D and marketing bringing real-time expectations and market adaptability solutions. Mutually, we believe we are trying to bring a solution to an existing problem. A team of professional experts to look after intellectual property , compliances and filing multiple patents (Patent filed for our product)

  19. Expectations from NRCEL • Mentorship from the industry experts and leaders. • Scalability of the current and future products. • Infrastructural requirements. • Brief Market penetration understanding. • To connect , network and partner with the like-minded entrepreneurs.

  20. For foodaggregators COMPETITIVE EDGE AND HOW SERVITOR ISBETTER Feedback captured(rest wise dishwise) Restaurantdiscovery Tablebooking In-house dineServices Pre-orderfacility TableSelection

  21. Exclusive restaurantdiscovery COMPETITIVE EDGE AND HOW SERVITOR ISBETTER B2BModel Restaurantdiscovery Tablebooking In-house dineServices Bill paymentfacility TableSelection

  22. COMPETITIVE EDGE AND HOW SERVITOR ISBETTER Recommendationand feedbackmodule Restaurantdiscovery Tablebooking In-house dineServices QR codemodule Checksplitting OnlyCafeteria TableSelection

  23. THEEND of theDeck BEGINNING ofServitor

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