GENERAL QUESTIONS

Q1. How would you determine whether your price is both affordable and competitive with the other food options in the area?
To ensure affordability and competitiveness, we will research local restaurant prices, consider portion sizes, and compare our costs with fast food and sit-down restaurants in the area. We will also test pricing strategies through promotions and customer feedback.
Q2. You talk about sustainability, organic food and locally sourced ingredients, considering that the food to make its Indian Canadian fusion dishes, how would you give locally sources ingredients than match your focus dish (food that most ingredients must be imported)?
To source locally while maintaining authenticity, we will prioritize ingredients that can be locally produced, such as dairy, vegetables, and meats, while carefully selecting imported spices and specialty items to balance authenticity and sustainability.
Q3. Nowadays local sources (as you mentioned) are a great value add to the business, but how will you manage your affordable price strategy with the changing and high price supply chain as local production is?
Managing affordability despite supply chain fluctuations will involve negotiating bulk deals with suppliers, adjusting menu prices seasonally, and incorporating cost-effective alternatives without compromising quality.
Q4. What is the main difference between your food and the other food options present in the area?

Our food stands out because it blends Indian flavors with Canadian favorites, offering unique fusion dishes like Butter Chicken Poutine, which is unavailable in standard restaurants or airport fast food chains.
Q5. Considering the area that you are focusing on (airport) how will you ensure the timely delivery of food through your online ordering system and food delivery apps?
Ensuring timely delivery will involve efficient kitchen workflow, partnering with reliable delivery services, and limiting the online menu to dishes that can be prepared and delivered quickly without compromising quality.
Q6. What metrics will you use to measure the success of your social media marketing?
To measure social media success, we will track engagement rates (likes, shares, comments), website traffic from social media, online orders generated, and customer reviews.
Q7. How will you minimize food waste?
To minimize food waste, we will use inventory tracking, portion control, composting programs,and daily specials that repurpose excess ingredients creatively.
Q8. What is your plan for handling customer complaints?
Customer complaints will be handled through a structured feedback system, prompt issue resolution, and compensation (such as discounts or replacements) when necessary.
Q9. What type of kitchen equipment will you be using?
The kitchen will be equipped with high-efficiency commercial stoves, tandoor ovens, refrigeration units, and specialized equipment for fusion cooking.

Q10. What is your allocated budget for marketing and advertising?
The marketing budget will be allocated across digital ads, social media promotions, and local sponsorships, focusing on high-visibility platforms.
Q11. What are your estimated food costs, and how will you manage them to maintain profitability
Estimated food costs will be calculated based on ingredient sourcing, portion sizes, and supplier rates, with cost management strategies including bulk purchasing and seasonal adjustments.
Q12. What techniques will you use to captivate the attention of local customers in Terrace, BC
To attract local customers in Terrace, BC, we will offer local collaborations, special promotions, and community engagement events while emphasizing fresh, high-quality meals tailored to the region’s preferences.

INVESTORS QUESTIONS/ANSWERS

Q 13. Are there any permits, licenses, or food safety certifications already secured?
We are in the process of securing all necessary licenses and certifications. These include food handling permits, a business license, and health inspections.

Q.14. How does the business plan handle competition from nearby food outlets?
Our focus is on a unique Indian-Canadian fusion menu that competitors don’t offer. We also plan to stand out with quick service, local ingredients, and affordable combos.

Q.15 What are the risks associated with relying heavily on airport foot traffic?
Airport traffic is generally steady, but to reduce risk, we’ll also target nearby workers and locals through delivery, deals on foods, and partnerships with hotels and companies.

Q.16What is the daily customer target to reach financial goals?
To meet our financial goals, we need an average of 22 customers per day, with a focus on high-value catering orders.

Q.17 What’s the long-term expansion plan if the business succeeds?
We plan to open more outlets at other airports or high-traffic areas, and possibly consider franchising.

Q.18What is your pricing strategy against your competitors?
Our strategy is value-focused: offering quality food at competitive prices with affordable combo options and seasonal specials.

Q.19What is your competitive strategy for your delivery option?
We’ll offer exclusive delivery combos and fast service through local delivery apps and our own pre-order system for bulk orders.

Q.20 How did you come up with the pricing for your product?
We reviewed ingredient costs, compared market prices, and added a modest profit margin to keep prices fair and attractive.

Q.21What marketing strategies will you use to retain customers?
Social media promotions, loyalty cards, feedback-based improvements, and seasonal menu items will help us retain customers.

Q.22Do you plan to hire a professional cook?
Yes, we will hire experienced cooks skilled in Indian and fusion cuisine to maintain food quality and consistency.

CUSTOMERS QUESTIONS/ ANSWERS

Q.23Will the food be made fresh on-site or pre-prepared?
All meals will be freshly prepared on-site daily to ensure quality and hygiene.

Q.24 Are there combo meals or budget-friendly options for students or frequent travelers?
Yes, we’ll have combo meals, student discounts, and deals for frequent flyers and airport staff.

Q.25 Will there be seasonal or limited-time menu items?
Yes, we’ll feature rotating seasonal specials to keep our menu exciting and fresh.

Q.26 Are takeaway and pre-order options available for travelers in a hurry?
Yes, we’ll offer fast takeaway packaging and mobile pre-ordering to serve customers efficiently.

Q.27 Are ingredients clearly listed to help those with food allergies?
Yes, our menu will include full ingredient lists and allergy warnings, and staff will be trained to assist with dietary needs.

Q.28 Do you consider offering a different cuisine aside from Indian–Canadian fusion?
While our main focus is Indian–Canadian fusion, we are open to adding other cuisines in the future based on customer demand.

Q.29What are your specific products or menus? Is it a fixed menu or will it change based on the season?
We’ll offer dishes like Butter Chicken Poutine, Tandoori Wraps, and many more indian dishes. The core menu will be fixed, but seasonal items will rotate.

Q.30 How many staff do you need?
We plan to hire 4–5 staff initially, including cooks, service staff, and a cashier, with part-time backups available.

Q.31 Do you accept product suggestions from customer feedback?
Yes, we value feedback and are open to adding popular customer suggestions to our menu.