What did you eat last night?
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Pushpinder Bagga
Feb 28, 2017, 9:47:44 PM2/28/17
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Hi there,
My name is Pushpinder and I am the co-founder of DISHME.Did you know that cooking is the most hated chore for busy professionals but eating healthy is a priority?
After a long day at work, instead of enjoying with the family, playing
the dog, hitting the gym, rowing or simply chilling out we have to
think, plan, shop, cook, eat and clean for a simple healthy dinner.
Unable to do so, we end up getting greasy take-outs and unhealthy ready
meals. every --- single --- day --- argh!
DISHME is
making the world's first marketplace to get an on demand personal cook
for wholesome and healthy food cooked to your taste and dietary
requirements made fresh and delivered to your doorstep; by the cook.
We've already trialed a prototype and boy it worked.
We need of your amazing slash slash sage feedback to help fine tune our product offering. Can you please answer a few questions?
Here is the link --> https://docs.google.com/forms/d/e/1FAIpQLSdLy6gCsNOIX1z-DI5AL4xs7qh-HNoHqKY39PYTRlpueAIXLg/viewform?c=0&w=1
Help us to help you!
Cheers!
Pushpinder
https://www.dishme.com.au/
Clifford Heath
Feb 28, 2017, 9:51:13 PM2/28/17
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Pushpinder,
I wish you all the best, but do you expect to beat <https://www.ubereats.com/>?
Clifford Heath.
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I wish you all the best, but do you expect to beat <https://www.ubereats.com/>?
Clifford Heath.
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Geoff Langdale
Feb 28, 2017, 10:52:27 PM2/28/17
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Are they really competing with Ubereats (not to mention all the other food delivery outfits)? This seems like a service for people who can't or won't find stuff that they want on the 80 godzillion different things you could order from on Menulog, Deliveroo, etc.
I suppose the bet is that there are enough orthorexics, people who are allergic to everything, and people who want to live like aristocrats but can't actually afford a private chef. The economies of scale are likely to be dire (relatively speaking) so I imagine the food would be really, really expensive compared to just ordering off a restaurant menu. However, it seems like a boutique-y, high end niche that could be quite a decent business and probably much less subject to competition than all the straight-up delivery services.
Geoff.
On Wednesday, 1 March 2017 13:51:13 UTC+11, Clifford Heath wrote:
Pushpinder,
I wish you all the best, but do you expect to beat <https://www.ubereats.com/>?
Clifford Heath.
> On 1 Mar 2017, at 1:47 PM, Pushpinder Bagga <pushpin...@gmail.com> wrote:
>
> Hi there,
>
> My name is Pushpinder and I am the co-founder of DISHME.
>
> Did you know that cooking is the most hated chore for busy professionals but eating healthy is a priority? After a long day at work, instead of enjoying with the family, playing the dog, hitting the gym, rowing or simply chilling out we have to think, plan, shop, cook, eat and clean for a simple healthy dinner. Unable to do so, we end up getting greasy take-outs and unhealthy ready meals. every --- single --- day --- argh!
>
> DISHME is making the world's first marketplace to get an on demand personal cook for wholesome and healthy food cooked to your taste and dietary requirements made fresh and delivered to your doorstep; by the cook. We've already trialed a prototype and boy it worked.
>
> We need of your amazing slash slash sage feedback to help fine tune our product offering. Can you please answer a few questions?
>
> Here is the link --> https://docs.google.com/forms/d/e/1FAIpQLSdLy6gCsNOIX1z-DI5AL4xs7qh-HNoHqKY39PYTRlpueAIXLg/viewform?c=0&w=1
>
> Help us to help you!
>
> Cheers!
>
> Pushpinder
> https://www.dishme.com.au/
>
>
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Pushpinder Bagga
Feb 28, 2017, 11:36:58 PM2/28/17
to Silicon Beach Australia
Hi Geoff, Clifford
The main task of a chef in a takeaway or a restaurant is to make sure the food looks good and tastes good. It's over sauced, over salty and over rich. Food cooked in most commercial eateries is not for diet/health but for sense of taste, smell and vision.
We are all unique, original and different but when it comes to food, they say we are all the same. I firmly believe the future of food is NOT having millions of options BUT limited and personalised food options suited to the individuals taste and dietary requirements. With 85% of Australians projected to be overweight and obese in the next 8 years, the market potential for personalised diet is huge.
Here is how DISHME works (after profile setup -> taste and dietary requirements)
1. Tell us what you are after.
2. Get offers from cooks, pay online for the one you like (reviews, photos, experience, videos, brand)
3. Get freshly cooked food delivered.
With DISHME, each meals is only a tiny amount dearer than a industrial, greasy and generic takeaway or restaurant meal. Let alone the time it saves (planning, shopping, cooking, cleaning), wastage it cuts and the nutritional value it provides. Our primary target market is of time poor professionals from 25-40 years of age who struggle to cook everyday while eating healthy is a priority.
Professional chefs in commercial kitchens working long hours, are underpaid and have absolutely no social life - 150 of those are already signed up with us here in Sydney.
Here is the link to the survey again --> https://docs.google.com/forms/d/e/1FAIpQLSdLy6gCsNOIX1z-DI5AL4xs7qh-HNoHqKY39PYTRlpueAIXLg/viewform?c=0&w=1
Happy to answer more questions!
Pushpinder
The main task of a chef in a takeaway or a restaurant is to make sure the food looks good and tastes good. It's over sauced, over salty and over rich. Food cooked in most commercial eateries is not for diet/health but for sense of taste, smell and vision.
We are all unique, original and different but when it comes to food, they say we are all the same. I firmly believe the future of food is NOT having millions of options BUT limited and personalised food options suited to the individuals taste and dietary requirements. With 85% of Australians projected to be overweight and obese in the next 8 years, the market potential for personalised diet is huge.
Here is how DISHME works (after profile setup -> taste and dietary requirements)
1. Tell us what you are after.
2. Get offers from cooks, pay online for the one you like (reviews, photos, experience, videos, brand)
3. Get freshly cooked food delivered.
With DISHME, each meals is only a tiny amount dearer than a industrial, greasy and generic takeaway or restaurant meal. Let alone the time it saves (planning, shopping, cooking, cleaning), wastage it cuts and the nutritional value it provides. Our primary target market is of time poor professionals from 25-40 years of age who struggle to cook everyday while eating healthy is a priority.
Professional chefs in commercial kitchens working long hours, are underpaid and have absolutely no social life - 150 of those are already signed up with us here in Sydney.
Here is the link to the survey again --> https://docs.google.com/forms/d/e/1FAIpQLSdLy6gCsNOIX1z-DI5AL4xs7qh-HNoHqKY39PYTRlpueAIXLg/viewform?c=0&w=1
Happy to answer more questions!
Pushpinder
Geoff McQueen | Accelo
Mar 2, 2017, 1:22:02 AM3/2/17
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Not a bad survey, but the answer I wanted to give is that cooking is a PITA...
I've tried many of the services that have come up serving the Bay Area over the last few years. It is a horrible space. The CACs are terrible, the unit economics are negative and the repeat rate is horrific - they're all doomed :-(
Geoff
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Geoff McQueen
Founder & CEO
Founder & CEO
__________________________________________________________________________________________________________________________________________________________________________________________________
Pushpinder Bagga
Mar 2, 2017, 2:47:48 AM3/2/17
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Hi Geoff
Thanks for the response to the survey - appreciated.
Yes, I counted 46 companies trying to do a similar model and falling on their face - one even raised up to $20 million in finding. The problem is the value proposition for those companies which is essentially a takeaway with tantrums.
At least 5 companies here in Sydney doing the same model copied from the US without any unique value proposition.
At DISHME we have done trials with 100 customers and 20 cooks for 5 months before finalizing the value proposal getting us repeat business and hitting hard on convenience, price and experience.
Will keep you all posted when we launch 👍🏻
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
Not a bad survey, but the answer I wanted to give is that cooking is a PITA...
<image.png>
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Geoff McQueen | Accelo
Mar 2, 2017, 1:25:19 PM3/2/17
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Are you sure that is the real problem, or is the real problem that your product/idea is ultimate vitamin, but to overcome the momentum of the status quo, startups need to be painkillers?
If so, best of luck man and I'm not in your target market, but there could be people who are.
Geoff McQueen
Founder & CEO
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Pushpinder Singh Bagga
Mar 2, 2017, 6:08:41 PM3/2/17
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Hi Geoff
Thanks for the reply, it's a good question.The modern day busy professionals cook only at night or at the weekends - the cost is loss family time, netflix time, pet time, reading time, hiking time and walking time etc. These people are usually time poor and tired - just cannot be bothered to cook. The alternatives they have currently are greasy takeaways and unhealthy processed meals or sleep hungry.
Essentially we are giving the time back to these consumers so they can do what they love + healthy wholesome homemade PERSONALISED food options - at almost the same price they would eventually spend on other alternatives.
When the motor car was first launched - people considered it a vitamin as there were already plenty of horses and carriages.
PushpinderWhen the motor car was first launched - people considered it a vitamin as there were already plenty of horses and carriages.
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simran
Mar 3, 2017, 7:41:00 PM3/3/17
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FYI,
Vitamin's are a much smarter business... pain killers you have as a once off... vitamins you keep taking every day ;) Most people take them even when they see no results.. just in case... but no-one keeps taking "panadols" just in case they have a headache :)
Old school sayings need a rewrite ... old thinking isn't going to help today's startups succeed! ;)
One of my favourite "rewrites"...
Old School: The early bird catches the worm
The Now: The early bird catches the worm, the early worm gets eaten by the bird. Which one are you! :)
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Clifford Heath
Mar 3, 2017, 9:03:15 PM3/3/17
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One of my favourite "rewrites"...Old School: The early bird catches the wormThe Now: The early bird catches the worm, the early worm gets eaten by the bird. Which one are you! :)
The second mouse gets the cheese...
Pushpinder Bagga
Mar 3, 2017, 9:44:21 PM3/3/17
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We can continue with the analogies - btw in between please don't forget to fill the survey :)
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
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Matt Moore
Mar 3, 2017, 10:46:07 PM3/3/17
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Hi,
"pain killers you have as a once off..."
Going totally off-topic, but if you search for the term "opioid epidemic" you'll find out this isn't always true.
Matt Moore
+61 423 784 504
Sent from my iPhone
"pain killers you have as a once off..."
Matt Moore
+61 423 784 504
Sent from my iPhone
Pushpinder Bagga
Mar 3, 2017, 10:53:02 PM3/3/17
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What Simran implied I believe was that the years old cliche of a business being a pain killer is not mandatory anymore for success and sustainability
Uber is not a pain killer - we can get a high priced chauffeur and neither is AirBnB as there are more than plenty of hotels around the world.
Price and convenience will always be a problem and experience an attraction for the not so magical and mortal livelihood.
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
Uber is not a pain killer - we can get a high priced chauffeur and neither is AirBnB as there are more than plenty of hotels around the world.
Price and convenience will always be a problem and experience an attraction for the not so magical and mortal livelihood.
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
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Geoff McQueen | Accelo
Mar 6, 2017, 2:17:58 AM3/6/17
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Uber and AirBNB only succeeded when they were demonstrably cheaper than taxis and hotels. Niche users will pay a premium, but it has to be a massive premium for something very exclusive (see luxury goods) if you want to have anything more than a hobby/lifestyle business.
On Fri, Mar 3, 2017 at 7:52 PM, Pushpinder Bagga <pushpin...@gmail.com> wrote:
What Simran implied I believe was that the years old cliche of a business being a pain killer is not mandatory anymore for success and sustainability
Uber is not a pain killer - we can get a high priced chauffeur and neither is AirBnB as there are more than plenty of hotels around the world.
Price and convenience will always be a problem and experience an attraction for the not so magical and mortal livelihood.
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
> On 04-Mar-2017, at 2:46 PM, Matt Moore <innot...@gmail.com> wrote:
>
> Hi,
>
> "pain killers you have as a once off..."
>
> Going totally off-topic, but if you search for the term "opioid epidemic" you'll find out this isn't always true.
>
> Matt Moore
> +61 423 784 504
> Sent from my iPhone
>
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Pushpinder Bagga
Mar 6, 2017, 6:18:11 AM3/6/17
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True, and we are persevering to make a sustainable model - then gradually introduce pricing which makes it more than affordable to get a personal cook.
Currently getting a personal cook is $500/week plus groceries which comes to around $27/meal. DISHME offers affordable meals which are convenient and has a better experience.
-- Pushpinder
PS: Email sent via mobile device so kindly excuse typos, grammatical mistakes and logic errors if any.
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Peter Nann
Mar 14, 2017, 8:56:36 PM3/14/17
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So more like Uber itself, rather than UberEats. Just replacing the 'driver' skill with 'chef' skill.
And keep prices low with effectively a chef-side auction. And quality high with a review system.
What about food safety laws in Australia I wonder?
And the manual-labour rate in countries like Australia could be a big problem. I would imagine individual delivery costs could easily outstrip the cost of the food, until a chef reaches significant volume, in which case he/she has practically become a restaurant anyway...
Anyway, good luck with it Pushpinder! Sounds worth a shot to me.
Pushpinder Singh Bagga
Mar 15, 2017, 1:37:10 AM3/15/17
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Hi Peter, thanks for the wishes. We are getting a great response for the trials and good unit economics as well - although I suspect the delivery will be an issue as we grow. Let's see!
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