Residing away from household in a brand new metropolis, the toughest transition to make is giving up residence meals, for both common cooking or ordering meals from outdoors. If it’s the latter, Tovo founder Arun Prashanth B hopes to makes issues simpler with EAT, a brand new meals supply app that connects prospects to residence cooks (or as Arun prefers to place it, homemakers who prepare dinner).
The app went dwell a month in the past, after a month of pilot testing, and is serviceable in areas like T Nagar, Saidapet, Guindy, Velachery, OMR, Mylapore, Royapettah, Adyar, RA Puram and Besant Nagar. “By December, we aim to cover the entire city,” he says. Throughout its launch they acquired registrations from about 135 residence cooks. “We have selected 14 so far, based on their talents,” he says.
The menu presents cuisines from Theni, Thanjavur, Madurai and Karaikudi amongst others. New manufacturers Veetu Dosai by Anusha, Ninaithale Pasikkum by Madhuri Ramesh and Mother Made Chutney by Shyama supply a wide range of idli, dosa, uttapam, pongal at costs as little as ₹30. Even the non-vegetarian dishes, like Homely Chef’s kal dosai mutton salna, and Meenatchi Bhavanam’s idli with meen kuzhambu, begin at ₹58, and lengthen upto ₹90.
Clearly, low costs is how EAT hopes to win over prospects. “We are looking at a target market that is very need-driven. People who order because they are hungry, and not just because they want to eat outside,” he says. Which is why, in keeping with him, competitors from gamers comparable to Swiggy, Zomato and Uber Eats shouldn’t be an issue. “Their audience is different, people who use those apps have higher budgets and are choice-driven.”
The menu is principally designed to draw these with lesser disposable incomes and with roots outdoors Chennai. At present, they’ve choices comparable to NRI kitchen by Pradeep Solomon and Between Breads by Rushika Kapoor. Quickly, they are going to be increasing to incorporate menus from every quadrant of India: North, South, West, and East, other than Oriental and English.
That stated, the menu nonetheless lacks the big selection that we’re used to seeing on meals supply apps.Arun shrugs, “Look, I’ve noticed this: the variety is just to attract people. Ultimately we all end up ordering the same dish from the same place that we like,” he says. He hopes that EAT’s prospects will grow to be regulars who depend upon it for on a regular basis meals quite than the occasional splurges. Furthermore, “these are your home chefs who have their distinctive style of cooking depending on where they are from. Even if the dishes are the same, the taste won’t be,” he provides.
And what about their high quality assurance? “We have a team who audits the chefs, helps them get FSSAI certification, and design the menu. Even after a day’s cooking, they have to send photographs of the kitchen so we can check if everything is kept clean,” he says.
As demand grows, the EAT app might discover it tough to maintain a tab on the costs, an issue Arun hopes to beat by connecting the house cooks with the appropriate B2B suppliers, to allow them to maintain their bills low. As for supply, EAT proper now gives them with packaging materials, about 75% of which is recyclable. These prices are additionally sure to rise, given EAT goals at single meal deliveries.
Arun is optimistic although. Solely three months in, he is filled with concepts for experimentation. For instance, “In the future, we are also thinking of starting order pooling: where you can order from multiple kitchens at once,” he says.