Running a tiffin service in the proper way
🔹 1. Business Setup & Planning
- Decide your target customers → students, office workers, families.
- Fix meal timings → lunch (11 am–2 pm), dinner (7 pm–9 pm).
- Decide on meal types → Veg, Non-veg, Jain, Diet meals, Special thali.
- Set a monthly plan (example: ₹2,500–₹3,500 for 2 meals/day).
🔹 2. Menu Planning
- Prepare a weekly menu so customers don’t get bored.
Example:- Mon: Dal, roti, sabzi, rice
- Tue: Rajma, rice, salad
- Wed: Aloo-gobi, dal, roti
- Thu: Chole, rice, pickle
- Fri: Mix veg, roti, sweet
- Sat: Kadhi-chawal, papad
- Sun: Special biryani / paneer dish
👉 Keep balance between taste + health.
🔹 3. Food Preparation
- Start cooking fresh daily, avoid storing overnight cooked food.
- Maintain hygiene: hair cap, clean apron, sanitized utensils.
- Control oil & spices → not too heavy, easy to digest.
- Pack meals hot and sealed to retain freshness.
🔹 4. Packaging & Delivery
- Use leak-proof, eco-friendly containers.
- Label tiffins with customer name + menu (helps in bulk orders).
- Have a fixed delivery route & timing for smooth operation.
- Track customers with a register or app (who paid, who needs delivery).
🔹 5. Customer Management
- Keep a WhatsApp group → share daily menu and updates.
- Offer customization (no onion, extra chapati, diet food).
- Take feedback weekly and improve.
- Maintain polite communication → customers stay longer when they feel cared for.
🔹 6. Hygiene & Legal Requirements
- Cook in a clean kitchen with proper water & gas safety.
- Wash vegetables properly.
- If scaling up, register for FSSAI food license (mandatory in India for food businesses).
🔹 7. Scaling Up
- Hire an extra cook & delivery boy once orders increase.
- Introduce corporate lunch packs for offices.
- Add diet & fitness meal plans for health-conscious customers.
✨ Golden Rule:
“Consistent taste, hygiene, and timely delivery = long-term customers.”