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    Food Van Guidelines

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    Vaibhav

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    © All Rights Reserved
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    Food Van Guidelines

    Uploaded by

    Vaibhav
    11 views4 pages

    Original Title

    Food Van Guidelines (1) (1)

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    11 views4 pages

    Food Van Guidelines

    Uploaded by

    Vaibhav

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Concept note

    "DIDI KI RASOI" Food Van

    Background
    The COVID- l 9 pandemic has affected the global food industry as governments imposed
    lockdown/curfew to slow down the spread of the virus. As the pandemic continue, most
    of the people afraid to eat out. Working people & students cannot cook food require
    hygienic and good food during this pandemic. To tackle this situation and provide the
    good quality, hygienic and homemade food, it has been planned to train the members of
    self-help groups on quality food preparation and hospitality or serving food to people.
    These women will prepare & serve hygienic food to the people.

    As SHG women have to balance their personal and professional life, it is not possible for
    them to spend whole day for the preparation & serving of food. So instead owning a
    conventional restaurant, a food van is a better option. Food van can be placed at a perfect
    location as per demand, it is free advertising vehicle, an experimentation lab, explore catering
    opportunities, while keeping costs to a minimum. SHG women can prepare food at home
    or at common place and with the help of food van they can serve or sell food to people
    at different locations. "DIDI KI RASOI" food van will provide a unique and traditional dining
    experience to the customers too.

    Objectives
    The objective of "DIDI KI RASOI" food cart is to create high standard business models in
    the field of hospitality or serving food by raising the standards of catering and food carts
    through specialized training, technology and management support and further to bring such
    individually commissioned projects.

    The objective is not only to just earn profit but to set the examples in this field. More
    specifically the focus is to achieve women empowerment, come out of the parochial mindset,
    giving more decisional autonomy to the women, raising their income, skilling & providing
    the opportunities fbr exploring their potential, and preserve the diversified & cultural heritage of

    Himachal Pradesh,

    The current market trend is to focus on the healthy meal with organic content, In "1)11)1 KI
    RASOI" food cart raw material procured locally from Self Help Groups, where Zero Budget Natural
    Farming (ZBNF) is already in practice, Fresh food with organic content would help us to stand
    out among our competitors. Later on different varieties of' I limachali hygienic food may be
    provided to the customers, which are rarely available and good for health like

    Aalam ka Saag, Rambaan ki sahji etc, may

    More specifically "Didi KI RASOI" try to achieve:

     To improve livelihood status of rural women


     To provide quality meal at reasonable price with exemplary service.
     To earn Sufficient Profit,
     To provide social facilities.
     To promote traditional cuisine of Himachal Pradesh
     Contribution in the development of the country.
     Trickle down approach to develop overall economy of the region.
     New avenues fbr the tourism sector; more specifically to promote eco-tourism. The
    mission of "DIDI KI RASOI" food van is to provide a unique and traditional dine in experience
    which would locus on "Atithi Devo Bhav".

    "1)11)1 KI RASO!" food van will strive to achieve this goal by:

     Providing traditional I 111»achali cuisines menu items incorporating quality ingredients at


    reasonable price.
     Proper hospitality training to the women who would be working for the café.
     Special care must he taken for maintenance of hygiene.
     Food preparation as per the need of customer i.e. customized food, if required.
     Use of good quality of raw material eg. Procurement of raw vegetable directly from the
    farms associated with zero budget natural farming, use of quality spices and oil
    etc.
     Focus on the ambience of the food cart.
     Try to include traditional Himacahli food under single roof.
    • We would like to provide the comfortable and familiar environment to customers, so that
    an effective customer relationship management can be achieved.

    Implementation & operationalization of the initiative "DIDI KI RASOI" food van:

    "DIDI KI RASOI" food van will be operated & managed by the women members of self-help
    groups. For the purpose SHG members of Sunderam Village organization of Gram Panchayat
    Neen, Development Block Basantpur, District Shimla has shown the interest, as their family
    members are in the profession of preparation of food in the local functions. Following
    PREPAREDNESS have been done for the implementation of the food van concept at
    Shimla (HP):

     Village Organization bhawan, village Neen has been selected for the preparation of food.
     Food will be prepared at native place and bring to the selected location through Food Van.
     SHG members have obtained the "FSSAI" registration.
     Food Van has been arranged through CSR-ICICI bank, Kasumpati Shimla (HP) and
    community investment fund (CIF) provided to SHGs to start livelihood activities.
     The advertisement and designing of food van will be done from the marketing head of NRLM.
     Training on basic hygiene measures (head caps, gloves, mask and cleanness around food
    van) has been provided to the SHG members.

     SHG members have also been provided with training on the hospitality and
    importance of hygiene in preparation and serving food to people.

     Daily menu has been prepared in consultation with the SHG members (Annexure-I), in the
    beginning SHG members have desired to go with short a menu after reviewing the
    responses received from the people, addition in the menu will be done
    accordingly.

     Tiffin system will also be introduced for the working people around the area.
     Working people & students will be the prime target group of the food van "Didi ki Rasoi"
     "Didi ki Rasoi" will serve quality food to the people on competitive rates.
     It has been planned to include doona pattal instead of thermocol and other plastic plates
    available in the market.
     It has been planned to order food (lunch & snacks) from the SHG operated food van in the meetings will
    organized by the department. Other department will also b e requested to order food from the SHG's food van
    "Didi ki Rasoi". It will create and
    extra opportunity and income for the SHG members.
     The food van "Didi ki Rasoi" is independently managed and operated by the SHG

    members and concerned village organization. HPSRLM will only provide the institutional support to the SHG
    members for the better of the concept.

    The income generated from the food van equally distributed in to the women SHG members involved in the
    preparation & serving foods.
    Once the outcomes of the initiative received same may be replicated in the other parts of the state.
    Later on online ordering through whatsapp & Facebook may be introduced.

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