Innovation Field VisitGroup 5 and 6

Innovation 4 P’s

Paradigm

Product

Process

Position

Sticking to core competencies

Specializes in serving Indian dishes, and also ventures in other cuisines

Continuous Improvement:

Introduce 8 to 9 dishes every year

Making changes to their menu to entice and engage customers;

Knowledge Transfer by head Chef to new chefs

Paradigm Innovation

Introduction of new dish to the menu with; No experimentation in the ‘most selling ones’

Difference in recipe of dish served in Dhabha as against Xpress

Quality of food depends on the price

Orders in bulk and processed together (chicken)

Product Innovation

•

A kitchenette to remove movement waste

Special Recipe since 1960s similar are taught to new cooks hired

Special chefs for unique and not so common cuisines

Process Innovation

• 45% difference in price in Rajinder Da Dhabha and Rajinder Xpress

Differentiated menu for Xpress

Restaurant experience for Xpress customers better in terms of ambience

Positioning Innovation

More hygienic approach for keeping Kitchen and utensils maintained

Cleanliness needs to be upto the mark

Ambience needs to be improved

Improvement Areas