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burginos

Serving Stories in e... • 2m

We shutdown our online services and move to offline expansion as soon as possible because zomato and Swiggy charges increased tremendously for restaurants. for example We sell one burger of 100rs | Raw meterial cost - 35-40 rs Commission charged -25-30% platform fees 9 rs Discounts given - 30-40% Net revenue is almost negative What we learn from this is to: 1. be adaptable and flexible 2. Focus on brand building rather than go after just sales 3. discounts are good but then customer would precive you as a low value brand 4. Track your financials well 5. Don't start your food brand with online or cloud kitchen first just open one physical outlet or stall then go for online. 6. Find a gap in your industry Being Founder Abhishek Pai Angle deepak invester VENTURE NAVIGATOR Venture Linkup

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