EFB BUSINESS CANVAS

KEY PARTNERS KEY ACTIVITIES
To deliver the value propositions Our revenue streams could
to our customers, our stall may include:
require several key activities,
including:
1. Preparing and cooking the
food items to order or in
small batches to ensure
freshness and quality.
Kush Golecha:- Coordinating 2. Providing exceptional
customer service and
In-charge personalized attention to
meet the unique needs and
Stuti Shah:- Production preferences of each
customer.
Team 3. Marketing and promoting
your stall to attract and retain
VALUE PROPOSITIONS
The value we deliver
include:
1. Sales revenue from the
items you sell to
1. Fresh and healthy food
customers. options that are
affordable and
2. Repeat business from
convenient for
loyal customers who
return to your stall for customers to purchase.
your offerings. 2. A welcoming and
3. Upselling revenue from friendly atmosphere
customers who purchase
additional items or
that makes customers
feel comfortable and
upgrades to their orders.
valued.
3. Quick and efficient
service that respects
CUSTOMER RELATIONSHIPS
-By offering fresh and
healthy food options, you
can help customers make
healthier choices while on
campus.
-By putting stall on the
match day of our sports
fest we helped players to
stay hydrated by serving
them with fruits and ice
tea.
-Our quick and efficient
service can help customers
get a meal or snack in a
CUSTOMER SEGMENTS
Getting customers: Use
marketing techniques, such
Customers are an integral
part of our business model
Students looking for a quick
as posters or promotions, to as they are the primary
source of revenue for your
lunch option
attract new customers.
Keeping customers: Ensure stall. Our products and
services are designed to
that our products and
meet their needs and
services meet their
expectations. Offer loyalty
preferences. In addition,
customer feedback is critical
programs or reward
systems.
to the success of our
business. Faculty and staff seeking a
Growing customers: Expand
our menu and cater to convenient lunch option
specific dietary needs or
preferences. Encourage

Megh Vora:- Accounting customers and build brand

awareness.
customers' time and
schedules.
short amount of time,
making it easier for them
satisfied customers to
spread the word.
Manager 4. Maintaining a clean and
organized workspace to
4. Personalized attention
and customer service
to fit a meal into their busy
schedules.
ensure food safety and
Kunj Kharadi:- Operation quality.
that meets the unique
needs and preferences
Visitors to the university
Manager of each customer. campus
Jeel Kadivar:- Raw Material KEY RESOURCES CHANNELS
provider Key resources that our value Social media platforms: Many Social media platforms: We
students and faculty members can use social media to post
Yash Rajput:- Marketing proposition require:- use social media platforms updates about your menu,
1. Skilled and knowledgeable staff to offer special promotions or
Manager such as Instagram, Twitter, or
Facebook to stay informed discounts, and engage with
prepare and cook the food items customers in real-time. By
Milan Godhaviya:- Raw and provide excellent customer
about campus activities and
events.
doing so, we can become a
regular part of their social
Material Provider service. In-person promotions: Talking
about our business venture
media routines and keep them
2. A physical location or stall that is informed about our offerings.
with our friends and Campus bulletin boards: We
accessible to customers and encouraging them to spread can use bulletin boards to
provides adequate space for the word. post information about
cooking, storage, and serving. Flyers and Posters: We can upcoming events, menu
stick posters and distribute changes, or promotions. By
3. Financing and investment to cover flyers around campus. doing so, we can become a
the costs of inventory, equipment, regular part of their campus
routines and keep them
staffing, and other expenses. informed about our offerings.

COST STRUCTURE REVENUE STREAMS

Most important costs inherent to our
business model:-
Cost of ingredients: This includes the cost
of purchasing fresh fruits, teas, spices,
and other ingredients needed to prepare
your menu items.
Equipment costs: This includes the cost of
purchasing or leasing equipment needed
to prepare and serve your food items,
such as blenders, refrigerators, and
serving utensils.
Most expensive key resources:-
1. Fresh ingredients: Depending on the
season and availability, some fresh
ingredients can be quite expensive,
especially if they are imported or out
of season.
2. Kitchen equipment: High-quality
kitchen equipment, such as blenders
and refrigerators, can be expensive to
purchase or lease, especially if we
need to upgrade or replace equipment
over time.
Value that our customers are willing to pay:-
Most expensive key activities:- Revenue Model:- Pricing tactics:-
1. The quality and freshness of your ingredients,
1. Food preparation: Preparing fresh and Direct sales model: We 1. Cost-plus pricing: We could set your prices by
which can enhance the flavor and nutritional
high-quality food items requires could generate revenue adding a markup to our costs for ingredients
value of your food offerings.
skilled labor, fresh ingredients, and by selling your food and supplies, plus a profit margin. This
2. The convenience and accessibility of your
high-quality kitchen equipment, which items directly to approach ensures that we cover your
stall, which can save customers time and
can be expensive. customers at your stall. expenses and generate a profit for each item
effort in obtaining their desired food items.
2. Customer service: Providing high- We could set prices for sold.
3. The social and cultural value of your offerings,
quality customer service can require each menu item and 2. Bundle pricing: We could offer discounts for
additional labor and resources, such such as the opportunity to try new or exotic
generate revenue each customers who purchase multiple items or
as hiring additional staff or food items, to support a local business, or to
time a customer makes packages together. For example, we could
implementing customer feedback connect with other members of the campus
a purchase. offer a combo meal that includes a fruit dish,
systems. community.
ice tea, and basket chaat for a lower price
than purchasing each item separately.