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Idea Gen

Thinking crazy stuff... • 1m

I am thinking of starting an extremely simple idea of providing hygienic street food on street. For eg, for golgappas, the water will be dispensed via sensored taps and even the puris will be airfryed. We will go deep into this category and provide d

Anonymous 1

Hey I am on Medial • 1m

1. Will consumers accept air-fried puris and sensor-dispensed water, or will they still prefer the traditional taste and experience? 2. Can the cost of setting up and maintaining sensor-based carts be justified while keeping prices competitive with local vendors? 3. How will you ensure smooth operations, including power supply, sensor reliability, and daily maintenance for mobile carts? 4. What will make customers engage with a loyalty app for street food, and how will it drive repeat purchases? 5. How will you differentiate from traditional vendors and prevent competitors from easily copying your hygiene-focused model?

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Replies (1)

Idea Gen

Thinking crazy stuff... • 1m

1. Taste remains same, just not oil fried 2. We are not compering with local vendors, my TG is different. I am targeting corporate employees or health conscious people. Even people who value clean street food while paying a premium of 20-30%, even then the cost remains below 40 rs a plate. 3. Not an issue since we are going to park them outside the food shops and take electricity supply from them 4. Think cred like gamification for street food and building a loyalty program. Get 10th plate free like Starbucks sorta. Haven't planned it out in detail, but thinking on these lines 5. Tech is a little expensive and not everyone gets it who is selling golgappa. Also, it's not just the product, its the marketing around the hygienic street food on streets

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