"Venture Lab 2012" e-GOURMET

1. I + D+ I + C Bolivia
1 THE TEAM
2 VALUE PROPOSITION
3 INTESURVEY AND RESULTS
4 REPORT VALU E PROPOSITION
5 ESTIMATING THE MARKET

2. THE TEAM
We are a team of Bolivian enterpreneurs, we are currently a team enrolled in the venture lab project hosted by
the Stanford University in Technological Entrepreneurship.
One of our goals is to learn about enterpreneurship by using the “doing business” mindset and through this
Project decide if the use of technology is viable. In this process we have learned leadership skills, risk taking
and entrepreneurial thinking.
After two months and having finished the two modules of the venture-lab project these have enabled us to
propose a business idea with a high added value and market validation, our product is called “E-gourmet”.
We are building a platform that will enable local restaurants o food businesses to join for free and provide new
services:
• Increasing sales
• Reach new customers
• Optimize order management
• Update food menus and on-line prices
• Offer promotions and discounts
• Update suppliers of stock status
• Customers would be able to make online reservations and menu orders
• Customer would be able to smell the food
• Online payments will be available to customers
• Leverage this information for decision making
• Obtain consumption trends of its customers
With this important development we are ready to initiate relationships with future investors and companies
through our participation on this online course, companies who have venture capital and are willing to invest in
promising ideas like ours. These could be based in the US or Europe.
With this end goal we are now in the process of conducting surveys with possible customers in Bolivia and
also in Virginia USA, this will allow us to collect data for our project. We will share our final results.

3. THE TEAM

4. VALUE PROPOSITION

5. e- MAPAS :: VALUE PROPOSITION

6. MODEL : e-Gourmet

7. SURVEY AND RESULTS
Name:……………………………….... Country:…………………………………
Restaurant:……………………… ….. Position:………………………………...
1. Do you use Internet in your Business?
2. What Internet tools do you use to manage customer relationship?
3. Do you do home delivery?
4. How long does the home delivery usually take?
5. What do you use to send orders to your customers?
6. What type of reservations does your business offers?
7. How does your business manages supplier relationships?
8. Do you buy any supplies on line?
9. Does your business offer online sales of your product?
10. Do you know any online business that offer gourmet services online?
11. What web sites do you know offer gourmet services online?
12. Would you use an online tool to manage customer and supplier relationships
online?
13. Would you like to know the opinion and valuation of your clients about the
products you offer?
http://egourmet.weebly.com

8. SURVEY AND RESULTS

9. EXPERIMENT RESULTS

10. EXPERIMENT RESULTS

11. EXPERIMENT RESULTS

12. RESULTS ANALYSIS
Do you use Internet in your Business?
1 OBJECTIVE
Get to know if restaurant managers and fast food companies use the
Internet to manage the relationship with customers and suppliers.
ANALYSIS OF THE RESULTS
To this question 73% of interviewees answered YES, 28% answered NO,
these results allow us to determine that the Internet usage by thes
companies is relevant and has an impact on its value chain.
What Internet tools do you use to manage customer
relationship?
OBJECT IVE
Get to know what Internet tools are used by these fast food companies to manage
their relationship with customers.
ANALISIS RESULT S
From the number of interviewees who answered YES to the previous question, they
2 also noted that they use:
FACEBOOK 4%
EMAIL 8%
TWITTER 3%
BLOG 17%
WEB 62%
OTHER 6%
This question confirms that the use of Internet by managers in this area is very
important, as well as the way they use them, this gives us an understanding that they
have basic knowledge of the web and that they use it to engage their target
customers.

13. RESULTS ANALYSIS
Do you do home delivery?
3 OBJETIVE
Evaluate home delivery services
ANALYSIS OF THE RESULTS.
This result lets us know that 60% of the interviewees do home
delivery services
How long does the home delivery usually take?
OBJETIVE
Evaluate service time delivery
ANALYSIS OF THE RESULTS
It has been established that home deliveries take longer than 45
4 minutes to reach customers by 85% of the time, 30 to 45 minutes
11% and last more than 30 minutes 4%, it is important than in this
question is not estimated the distance at which customers are and
the amount of orders that each one of them generate, these are
variables that increase the delivery time.

14. RESULTS ANALYSIS
What do you use to send orders to your customers?
5 OBJETIVE
Assess the form and the medium used to deliver orders to
customers
ANALISYS OF THE RESULTS
The results obtained in this question allow us to determine that
90% of companies surveyed use other means to deliver orders to
customers like internal staff, taxis, 5% use external distribution
companies, other 5% use Courier staff within the company.
What type of reservations does your business offers?
OBJETIVE
Learn what kind of reservations customers made more frequently
6 ANALYSIS OF THE RESULTS
The results were:
FOOD 6%
TABLE 6%
ROOM 16%
NONE 12%
OTHER 60%
Interviewees reported that customers do not always make food
and table reservations, but also make reservations of other
services provided by these companies. The other 60% are social
events.

15. RESULTS ANALYSIS
How does your business manages supplier
relationships?
7
OBJETIVE
Evaluate the request method for procurement of supplies/raw
material from suppliers
ANALYSIS OF THE RESULTS
The results gathered with this questions were:
VIA PHONE 1%
VIA EMAIL 3%
IN PERSON 8%
OTHERS 88%
88% of those surveyed prefer to go shopping in the traditional
market for them personal contact is important, as shown in the
results.
Do you buy any supplies on line?
8 OBJETIVE
Determine whether interviewees make purchases online.
ANALYSIS OF THE RESULTS
93% of interviewees said that they made purchases
online, while 7% do not perform these types of
purchases.

16. RESULTS ANALYSIS
Does your business offer online sales of your product?
9 OBJETIVE
To investigate whether interviewees are selling their products
online
ANALYSIS OF THE RESULTS
According to the results 46% of the surveyed population has ever
promoted a sale online, in the same way 46% of the population
did not, while 8% are not interested.
Do you know any online business that offer gourmet
services online?
10 OBJETIVE
Determine if they knew of any site selling food online
ANALYSIS OF THE RESULTS
Of the total survey population it has been established that 63% of
interviewees are aware of a retail food site online, while 37% do not
know.

17. RESULTS ANALYSIS
What web sites do you know offer gourmet services online?
OBJETIVE
11 List all the online food related web sites that managers knew
ANALYSIS OF THE RESULTS
Since this was an open question the results vary according to each
interviewee and it is also based on their experience.
Would you use an online tool to manage customer and
supplier relationships online?
OBJETIVE
12 To know if they would use a technological tool for serving
customers and interact with their suppliers.
ANALYSIS OF THE RESULTS.
73% of those interviewed said YES they would use a technological
tool to interact with customers and suppliers.
Would you like to know the opinion and valuation of your clients
about the products you offer?
OBJETIVE
13 Assess if employers want to know the opinion and valuation of their
customers.
ANALYSIS OF THE RESULTS.
56% of interviewees want to have an assessment of its customers regarding
their products and services offered, while 44% are not interested.

18. REPORT VALU E PROPOSITION
How much would they pay for the platform?
R.- Our platform is to be a free subscription for the restaurants and it will
get commissions by each order transmission in the customer portal.
Are they interested in the solution?
They are interested in joining and using the platform because it is free
and friendly and because it also links the provider with the restaurant
and the customer. (Value Chain)

19. REPORT VALU E PROPOSITION
Are they willing to pay for it?
R.- Yes, if it increases their orders and makes their sales grow and means
lower costs by managing the acquisition of supplies/raw materials
from suppliers.
The customer has a problem that you are trying to
solver?
The problems presented in this study area are:
•There are no platforms that can span the value chain of a restaurant
•There is no direct relationship with suppliers so it is subject to delays in
• the procurement of supplies affecting the ordering process.
•When a customer places an order for a particular menu does not know
• what type of smell it has.
Summary of number of interviews that were done and
the feedback from our customers?
R.- To make the interviews our team has formulated a plan which each team
member is assigned a certain number of surveys.

20. COMPARISON OF VALUE PROPOSITION
Potential competition

21. ESTIMATING THE MARKET SIZE IN DOLLARS

22. HYPOTHESIS
Hypothesis Hypothesis Testing New Hypothesis
Based on the results of our survey with
managers of restaurants and fast food, it is
e-Gourmet is a rich observed that over 70% of the population
and intelligent platform support the use of the Internet as a relational • e-Gourmet is a rich and
to manage the tool with customers and suppliers. intelligent platform to manage
restaurant chain of It was observed that the preference of those the restaurant chain of value,
value, allows to surveyed and their use of platforms to interact allows to manage the
manage the with their customers and meet their orders in relationship with suppliers on
relationship with this way is important. line and keep the stocking
It was also established the importance of process right on time, it also
suppliers on line and
interacting with suppliers directly by 80%. A allows customers to order
keep the stocking
provider needs to obtain stock status quickly and pay on line and most
process right on time,
and be able to contact the owner of the importantly give them the
it also allows
restaurant at any given time. opportunity to smell the food
customers to order
By getting to know their view on how they see before they order using
and pay on line and
the customer service, more than 60% answered equipment specially designed
most importantly give
that this factor needs improvement, since it is for this purpose.
them the opportunity
crucial to the development of this project, which We maintain the initial
to smell the food
allows us to verify the hypothesis hypothesis as a result of the
before they order
CONCLUSION: experiment.
using equipment
specially designed for Analysis of the results of this survey results
this purpose. confirms our tests of the hypothesis proposed
for this project. Thus maintaining the initial
hypothesis.