Looking beyond Swiggy and Zomato driven by familiar flavours of restaurant food, we now have an app being used by city women to get us delicious home-made food.
In an e-mail interview to DC, Arun Bhaktavatsalam, CEO and founder of app EAT , reveals the kind of research that went into the venture that comes among tough competition from major food delivery platforms. “We have researched extensively on the execution part of the idea to determine the key metrics to sustain and scale the idea. For instance, no homemaker can afford to waste the food they sell through EAT because of working capital restriction. It took us six months to determine the optimum order succession rate which validates at what succession point a homemaker becomes serious or passionate to cook and sell more for the next day.”
About the challenges that come in this age of cut-throat competition to stay hero in the market, Arun asserts, “Every corporate was a start-up, so it doesn’t really matter. What is important is the problem we are solving should really be a problem, and execution of the solution or service we provide should serve the target victims. EAT targets a commoner, whereas the existing platforms’ target is millennials. We don’t see taxi drivers ordering or accessing food through popular platforms, and that’s exactly what we want to disrupt. EAT is for all.”
Vijayalakshmi
Kitchen name on the app- Nellore Trunk Road : My son and daughter-in-law motivated me to start delivering my food through this app.
They gave me fresh ideas of how to present the food to the customers and how to price them. They choose the menu and bring out the best in me. I deliver simple food that you would get in your house like dosai, sambar, chicken pulusu and rice with an omelette, some simple desserts like banana dosai and pal payasam. At times I also make Nellore delicacies like Era karam dosai and Gongura prawns. The menu is very dynamic and spontaneous.
What we deliver that day is what we all eat at home.
Rani Damodharan
Kitchen name on the app - Rani’s Kitchen: My passion for cooking and serving authentic home-made food to people motivated me to start this. Being independent and getting recognised as a homepreneur is also a huge motivation for me to join EAT. We focus on delivering authentic home cooked vegetarian meals to people.
Sheela Rajagopal
Kitchen Name on the app - Abayas Kitchen: An urge to be independent and confident had always been with me. When people around me praised me for my cooking and variety of cuisines, I was extremely motivated. However, it was not until I came across EAT that I found a platform to achieve my aspirations.
Starting from various cuisines, whole meals and snacks, I have delivered various items till now. I am much inclined towards North Indian and South Indian dishes, covering a wide range of items.
