Dhruv Tandon,Siddhartha Dambe
Strategic Design & Management
Class of 2022
The business was begun a couple months before Covid, around the months of October/November 2019, and was also into the events catering business, but was targeted towards individuals who live alone or with a roommate, away from family.
The idea was to provide homecooked meals for bachelors at competitive rates. The struggle for our business is the lack of delivery-personnel, but more importantly, the slow rate of growth in the ecosystem.
Though the business provides clean, home-made food straight from the kitchen, they are facing challenges when it comes to overcoming the barriers of entry
COMPANY'S BHAG STATEMENT- "To feed one's craving of the past, when mom's homemade food was abundant."