Startup by my friend - Share your feedback

[andhracrazystar]

Hello @MobileMusic

All valid points. Right now spending and investing on PR through Social media posts, back links  and Press Releases. We have one press release on new channels at least once in two weeks.  Refer to our “Grabqpons is making headlines” for our news releases. 

[basha786]

Sincere advice is dont waste time on food industry - it is changing drastically 

 

i can write a lot on how it changed in last 10 years but it a waste of time on a weekend . 

 

1) People will either trash it or give it free to employees but never give cheap in the last min 

2) your app will create an image of selling leftover food 

3) With uber doordash and many more new app coming in future which already take 30-40 commison owners have very less margins already 

4) Restaurant or groceries stores have 2 kinds of operations - Coporate or Family owned - coporates dont care and familys dont waste .

 

good luck

[Simple123]

naa friend gadu 2012 lo ne same concept tho start chesadu.  it is same as it as idea.

[andhracrazystar]

@basha786

Thanks much for your pointers.

Can you please elaborate on 1 and 2. Especially for 2, how will our app say it is left over food?. All we are saying is publish deals when you have low demand business hours and bring more customers. At the same time it inherently helps to save food which could potentially end up into trash. We are saying convert your wastage into $$. Just in case in a week two days he have very low demand hours, if he planned in advance and prepared food for a week, either ways he should trash out. For Ex. If you go to Pizza Hut website every day there will be coupons with discounted price. Does that mean he is selling stale food. Pizza Hut will determine based on the demand in that week.

#3. Our product is exactly to give back control to restaurant owners and they can give more back to customers. Today all major coupon based services like Groupon, restaurant.com take money in advance from restaurant owners and there is no guarantee customer will claim that.

@Simple123

What is the name of the product? Just curious 🤔

[MobileMusic]

7 hours ago, basha786 said:

Sincere advice is dont waste time on food industry - it is changing drastically 

 

i can write a lot on how it changed in last 10 years but it a waste of time on a weekend . 

 

1) People will either trash it or give it free to employees but never give cheap in the last min 

2) your app will create an image of selling leftover food 

3) With uber doordash and many more new app coming in future which already take 30-40 commison owners have very less margins already 

4) Restaurant or groceries stores have 2 kinds of operations - Coporate or Family owned - coporates dont care and familys dont waste .

 

good luck

Good points. Agreed - food business has brutal competition. It would call for working over 100 hours a week with no personal life for yourself to see some results. A vast majority of businesses going on Shark Tank are food businesses which indicate how competitive it is.

There was another business from MA that went on Shark Tank years ago to help restaurants offer seats in off-peak times or when business is running low. They did not get an offer.

[basha786]

Unless you are chaging the whole system solve the big problem - you will fail - there are 100 of startups liek you who dissapear in 1 year . because you are just doing what every oen thinks from outside . There is less than 10 Percent wastage in food in grocerires or restaruants which is very normal and covered in the expenses . There are already local food banks and charities which are picking up from big corporations . If i am Indiviadual business owner i will give to my friends and family what ever gies waste .

[andhracrazystar]

@basha786

Thanks for your feedback and responses. 

[Simple123]

15 hours ago, andhracrazystar said:

@basha786

Thanks much for your pointers.

Can you please elaborate on 1 and 2. Especially for 2, how will our app say it is left over food?. All we are saying is publish deals when you have low demand business hours and bring more customers. At the same time it inherently helps to save food which could potentially end up into trash. We are saying convert your wastage into $$. Just in case in a week two days he have very low demand hours, if he planned in advance and prepared food for a week, either ways he should trash out. For Ex. If you go to Pizza Hut website every day there will be coupons with discounted price. Does that mean he is selling stale food. Pizza Hut will determine based on the demand in that week.

#3. Our product is exactly to give back control to restaurant owners and they can give more back to customers. Today all major coupon based services like Groupon, restaurant.com take money in advance from restaurant owners and there is no guarantee customer will claim that.

@Simple123

What is the name of the product? Just curious 🤔

research lekunda startup start chesava 

[samaja_varagamana]

19 hours ago, basha786 said:

Sincere advice is dont waste time on food industry - it is changing drastically 

 

i can write a lot on how it changed in last 10 years but it a waste of time on a weekend . 

 

1) People will either trash it or give it free to employees but never give cheap in the last min 

2) your app will create an image of selling leftover food 

3) With uber doordash and many more new app coming in future which already take 30-40 commison owners have very less margins already 

4) Restaurant or groceries stores have 2 kinds of operations - Coporate or Family owned - coporates dont care and familys dont waste .

 

good luck

Exactly its a very good point to think.

[andhracrazystar]

10 hours ago, Simple123 said:

research lekunda startup start chesava 

I did my research. I wanted to know what you are referring to so that I can understand what exactly you understood about my product.

[andhracrazystar]

@Simple123

Let me know what is that product/service that you are referring to please.

[PoolaSokka]

Restaurants owners ki Munde artham avutadi kada ee roju business undadu or untundi Ani and okavela undadu anukunte Munde less food prepare Chesthaaru and ur concept is for those who don't know what will happen that day right .

Oka roju chusthaaru next week chusthaaru Mee daggara nundi orders kosam wait cheyyadam Kanna less ga prepare cheskunte loss eh raakunda chuskovachu kada one day or week ayithe okay prathi saari waste avutune they will take care not to make more food right.?

And okay Vaallu entha plan cheskunna waste avutundi ante Mee daggara nundi orders ravali ante meeru Ade range lo popular Ayyi undali kada, same like that Ade range lo restaurant popular ayithe food kuda waste avvadu kada, okay ur startup is for those who are less popular and medium sized right alanti Vaallu Anni planned gane untaaru kada and they don't wait for the orders that you will give them, as someone said your brand name will become for cheap food, the left over food antene quantity less untadi Mee daggara Okati Rendu Leda oka 100 parcels Kante ekkuva undadu kada oka restaurant nundi and aa 100 orders ki waste avutundi food ante oka 1 week tarvatha prepare cheyyadame thagguthaaru kada okay Mee meeda hope tho left over food Mee Daggare discounted ki ivvachu anukunte 50% discount ichaaka Inka Vaallaki profit em untundi ( not profit atleast for the expenses ) Anukunna alantappudu Vaallu business cheyyadam waste kada unless they want to show losses in tax.

Those are my views only,  I maybe wrong.

[andhracrazystar]

Restaurant businesses are so dynamic and unpredictable. It’s not so easy to judge the demand even if you are so popular restaurant. People who are in that business can understand that pain points. My co-founder ran this business and understands the complexities 

[tacobell fan]

10 minutes ago, andhracrazystar said:

Restaurant businesses are so dynamic and unpredictable. It’s not so easy to judge the demand even if you are so popular restaurant. People who are in that business can understand that pain points. My co-founder ran this business and understands the complexities 

who is your co-founder bro

[PoolaSokka]

1 hour ago, andhracrazystar said:

Restaurant businesses are so dynamic and unpredictable. It’s not so easy to judge the demand even if you are so popular restaurant. People who are in that business can understand that pain points. My co-founder ran this business and understands the complexities 

mem kuda run chesam losses chusam and profits kuda 

Atlast maa dad ki time set avvaka mem jobs ki velladam tho aapesaaru, unpredictable but daily Alane Unte they stop making more than waiting for someone to sell for less price