Hi Bhawesh Kumar, Thanks a lot for taking the time to share your thoughts — we truly appreciate feedback that challenges us to think deeper. You’ve brought up valid points, and these were actually some of the exact concerns early pioneers like Airbnb faced too. When Airbnb started, people said: “No one will let strangers sleep in their home.” “Guests won’t trust random people online.” “This won’t scale. Hotels already exist.” Fast forward to today — millions of people trust Airbnb, and the platform has redefined the travel and hospitality industry by solving these exact perception and timing challenges through innovation, transparency, and community trust-building. We believe DabbaDeals is on a similar path. Here's how we’re tackling the concerns you raised: 1. Trust & Perception: We don’t position the food as “leftover” — we frame it as surplus, untouched, fresh food that would otherwise go to waste. Just like how imperfect vegetables are sold at a discount without compromising quality, surplus meals are a win-win: restaurants reduce waste, and customers get affordable meals. We're also working on: Verified restaurant partners. Timed offers with clear freshness guarantees. User reviews and hygiene ratings. 2. Timing Challenge: You're right — surplus is identified after peak times. That’s why our model focuses on predictive surplus patterns. For example: Breakfast leftovers are often available by late morning, perfect for early lunch seekers or office staff on a budget. Late lunch deals can appeal to gig workers, students, or second-shift employees. It’s about matching specific demand pockets with availability — just like how Uber matches ride supply with real-time demand. 3. Limited Options: At scale, this becomes less of an issue. Similar to how Airbnb’s inventory grew with host adoption, our variety increases as more restaurants join. Our focus is on onboarding a diverse range of partners (local food joints, cloud kitchens, cafes, etc.) to broaden menu options. We also provide filters like “veg/non-veg,” “spicy/mild,” and “region-based cuisine” to help customers discover options easily. Again, appreciate your constructive take. These early conversations are what help us refine and evolve the model. Just like Airbnb, we believe in building trust one meal at a time. 🙌 Warm regards, Team DabbaDeals

The 5% model is part of a long-term volume-driven strategy. At scale, even low margins can become sustainable - similar to how platforms like Swiggy or UPI services started lean and expanded from there. We're focused on building value first, and sustainability follows. Team DabbaDeals

Thanks Zaheer

DabbaDeals is currently in its pilot phase, and we're focusing our operations in Bengaluru for now.