Develop a business model canvas model (with details) for "Holachef" India with the following rubric. Dont give definition but analyze each points on the context of Holachef...

KEY PARTNERS

KEY ACTIVITIES

KEY RESOURCES

VALUE PROPOSITION

CUSTOMER RELATIONSHIP

CHANNELS

CUSTOMER SEGMENTS

COST STRUCTURE

REVENUE STREAM(S)

Description of Holachef

Saurabh Saxena (hereby referred to as Saurabh) was a foodie. He had constantly been looking for unique, novel but affordable cuisine with variety that could be eaten every day. He found that such an experience was difficult to come by as generally the food quality was not satisfactory, it was inconsistent, had limited offerings, was expensive and difficult to reach on an everyday basis (Holachef Office, 2015a, 2015b).. Holachef.com became the second entrepreneurial venture of Saurabh. Holachef.com will be hereby referred to as Holachef. Holachef was conceptualized to address the issues of food requirements in households in the mega city of Mumbai. the Holachef catchment of customers is more comfortable using (placing orders and viewing the menu) mobile applications and handheld devices. The Holachef platform allows customers to view the menu and order online; thus, Saurabh describes Holachef as fine dining restaurant in cloud. It is interesting to note that unlike a brick and mortar restaurant where the menu list is fixed, the food offerings in Holachef are dynamic in nature as per the chefs prerogative. The website lists a new menu every day. In Mumbai, Holachef can use technology because the young working population is comfortable using it. Holachef had raised Series A funding of Rs 20 crore in a round led by Kalaari Capital in June 2015. Anand Lunias India Quotient also participated in this investment. Holachef had raised a seed fund of Rs 2 crore from India Quotient in February 2015. In September 2015, Ratan Tata had also invested an undisclosed amount in Holachef (Holachef Office, 2015a, 2015b; Et Bureau, 2016; Reddy, 2016; Holachef Office, 2015c). Holachef started in 2014 in the test market area, Powai which is located in the central region of the greater metropolitan area of Mumbai. It has expanded to the eastern suburbs of Mumbai Ghatkopar, Kanjurmarg, Bhandup and Mulund. In the west, it has expanded up to Andheri and Vileparle. The growth of Holachef over the years has been tabulated in Table I. Saurabh is very excited about the team that he has created at Holachef. Holachef employees work 24/7 to develop the business. Saurabh is also expecting to expand his team as the footprint enlarges.There are three main functions of Holachef, namely, food, technology and logistics. Producing Food is the part where the chef prepares dishes for Holachef by employing a number of expert chefs. Logistics is the second part which involves transporting dishes from various chefs to hubs and from hubs to the many customers who have ordered the food. Technology is the last, but the most important part is the backend support and analytics team that handles the Holachef.com Web-based and app platforms data, customer behaviour and interface (Holachef Office, 2015a, 2015b; Et Bureau, 2016; Reddy, 2016; Holachef Office, 2015c). The Holachef team led by Saurabh, works with expert chefs who cook from Holachefs centralized kitchen. Generally, these chefs have worked in five star hotels across India. These chefs are expected to prepare a schedule mentioning the day and time of preparation of a food item (Holachef Office, 2015a, 2015b). The food is provided during the following meals, breakfast, lunch, evening snacks and dinner. Apart from the daily menu, the expert chefs also provide party food from a customized menu. The daily menu provided by chefs changes every day, whereas the party menus are customized (Holachef Office, 2015a, 2015b). The menu prepared by the chefs are aggregated by Holachef by its own logistics team. The food is prepared in the centralized kitchen and transported to Holachefs dispatch centres located across Mumbai. Holachef picks up all the food prepared by the chefs and brings it to different hubs in Mumbai. Some of these hubs are: South Bombay/Lower Parel; Mahim; Bandra; Santa Cruz; Andheri; Mulund/Thane; Powai; and Borivali. The largest hub is that of Powai (600 sq ft), and the smallest is that of Mulund (100 sq ft). By 30 September 2015, Holachef had in excess of 200 chefs under their umbrella, of which, an average of 90 chefs were active on a daily basis (Holachef Office, 2015a, 2015b). Customers place orders using Holachefs website or app. The food orders are based on the food listed and prepared by different cooks for that meal of the day in Holachefs website and app (Holachef Office, 2015a, 2015b). The Holachef.com Web-based technology platform thus is a Web-based platform that brings cooks and customers together and acts as a primary repository of information. Holachef delivers the food orders from their hubs to.

Vision To be the best alternative to all the existing eating options be it home food, mess/tiffin service or restaurant meals, in every geography we operate in. Objective To provide a better eating option to all customers, in every way and every day. (Better in taste, quality, price, convenience, cuisine, technology, etc.) Mission to ensure that we engage with professional and quality partners only; to maintain processes with strict implementation with all partners; to leave no room for compromise on quality of our food and services; to provide value for money with our offering; to set a benchmark for best practices in our industry; to train our delivery crew and all partners to deliver the best service experience; to continuously evolve our reach and offerings; to be committed to ethical and responsible management practices; to review and analyse our performance continuously; and to request for resources when needed to move work quickly. Goal develop weekly plans and execute them efficiently; stick to deadlines and processes; document work as much as possible to enable seamless replications; and to collaborate, coordinate and create process for constructive outcome.