krishnashreedhar/food-and-simplicity

Food and Simplicity

Contents

1. Goal
2. Implications
3. Ideas
4. Sub-problems
5. Solutions
   1. Solution to 1

Goal

1. Provide food which is:
   1. Healthy
   2. Sumptuous
   3. Good for soul, heart and body.
   4. Delicious
2. Create awareness of importance of good food
   1. Pay for good food instead of medical bills
   2. What you eat so shall you become.
3. Help others in food industry to provide good food.
   1. Empower agriculture industry with planning, execution and delivery expertise.
   2. Balance food distribution cycle to avoid wastage.
4. Worldwide free food for everyone. Earth has more than enough for everyone to feed and there's no tangible reason to commercialize food.

Implications

1. Customers:
   1. Health benefits of good food - Saving from medical bills later
   2. Satisfaction of good food
   3. Extra time for the activities they love to do
   4. Balanced diet
2. Sustainability to Food chain
   1. Minimal side-effects
   2. Minimal wastage
   3. Extremely well-planned activities and backup plans
3. Staff
   1. Free healthy food twice a day
   2. Stress-free work environment
   3. Satisfaction of work and giving back to society
   4. Leadership to build a healthy food ecosystem

Ideas

1. Cook fresh food in batches to serve pre-orders only.
2. Estimate the correct amount of food for a balanced diet.
3. Perfected optimal recipes
4. Train professionals for delivery - mindset is really important
5. Healthy execution - Avoid exploitation in all stages so as to avoid corruption of the process.
6. Help agriculture cycle
7. Extra food distribution plan
8. Execution plan
9. Inventory plan
   1. Acquisition
   2. Pre-processing
   3. Storage - last option
10. Preparation plan

Identified sub-problems

1. Inventory Management (FMCG)
2. Execution optimization (Production process)
3. Delivery optimization (Route and Time planning)
4. Extra food distribution plan (Avoid wastage)
5. Employee management (Avoid corruption of core system)

Solution to sub-problem - 1

1. Take orders 36 hours prior to the ETA.
   1. This helps to acquire the required inventory of raw food.
   2. Planning for cooking to serve warm and fresh food to each customer.
   3. Avoid wastage

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